September 2019

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gather joyfully. eat soulfully. livedeliciously. When you choose Prosciutto di San Daniele PDO, Grana Padano PDO and Prosciutto di Parma PDO, you show a passion for the Italian way of life that includes incomparably delicious, natural food that’s never mass-produced or processed. Each of these products carries the Protected Designation of Origin seal, the European Union’s guarantee of quality and authenticity, so you know they are from a specific geographical region in Italy and are created using traditional techniques that have set the standard of culinary excellence for generations. Learn more about these icons of European taste at iconsofeuropeantaste.eu The content of this promotion campaign represents the views of the author only and is his/her sole responsibility. The European Commission and the Consumers, Health, Agriculture and Food Executive Agency (CHAFEA) do not accept any responsibility for any use that may be made of the information it contains. CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION. THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE HIGH QUALITY AGRICULTURAL PRODUCTS.
MONTHLY NEWS AND UPDATES FOR THE FOODSERVICE INDUSTRY iSTOCK.COM/GOLUBOVY [SINGLE-USE PLASTICS]; NUT21NG [POLLUTED WATER] PLASTIC PUSH A proposed ban on single-use plastic items has companies thinking about the impact to their bottom lines BY JORDAN MAXWELL The federal government recently announced plans to ban single-use plastics, drawing mixed reactions from the foodservice industry. The ban seeks to prohibit singleuse plastics, such as plastic bags, straws, cutlery, plates and stir sticks, as early as 2021. The ban was met with applause from companies already committed to their own environmental and sustainability goals, but others worry about the impact such a ban would have on small businesses that don’t have inhouse packaging and manufacturing connections on a large scale. In response to the announcement, the Canadian Federation of Independent Business (CFIB) released a statement expressing its concerns. “Small-business owners support measures that seek to protect the environment, but they want to be part of the conversation,” says Dan Kelly, president, CFIB. “It would be irresponsible to put such a sweeping measure in place without fully studying the possible impacts on Canada’s small businesses first. There’s no reason why sound environmental policy and economic development can’t go hand-in-hand.” While the industry grapples with the realities — and costs — of plastic packaging and its sustainable alternatives, other mid-level players have been making adjustments, despite the cost. For Elio Zannoni, executive chef at Toronto-based Gusto 54 Restaurant Group, the need to protect the environment outweighed the inevitable increase in costs that came with biodegradable and re-useable packaging. “I was watching so many plastic takeout containers go out the door on a daily basis and felt it was time to do “ IT WASN’T NECESSARILY A MOVE TO GAIN MORE CUSTOMERS; IT WAS ACTUALLY TO GAIN MORE EMPLOYEES FAST FACTS IN CANADA, UP TO 15-BILLION PLASTIC BAGS ARE USED YEARLY AND CLOSE TO 57-MILLION STRAWS ARE USED DAILY GLOBALLY, ONE GARBAGE- TRUCKLOAD OF PLASTIC WASTE ENTERS THE OCEAN EVERY MINUTE SOURCE: GOVERNMENT OF CANADA ” — ELIO ZANNONI, GUSTO 54 RESTAURANT GROUP something,” Zannoni says. “It’s about 30-per-cent more in cost [for our packaging]. At first, we took it on the chin because we didn’t want to gouge our customers, but lately, we’ve put a little bit more of a charge on our takeout items so the customers are basically paying for the packaging.” Zannoni adds prices have levelled off, but also highlighted another key area where sustainable packaging has helped the business — finding labour. “It wasn’t necessarily a move to gain more customers; it was actually to gain more employees,” says Zannoni. “With a younger generation of employees coming through, it was one of the first questions they were asking. That was an eye opener.” While the costs of sustainable packaging will undoubtedly impact small businesses, mid-level to large businesses are setting the table for companies to take advantage of the positives. Waste management and corporate responsibility can help grow the bottom line and also bolster the labour force with millennials and Gen-Zs who put weight into a company’s environmental strategy. “It’s part of the value equation for today’s world. Consumers expect [businesses] to be responsible and we know we must adapt to grow a follower base that sees us as acting appropriately,” says Bruce Fox, EVP of Vancouver-based Browns Restaurant Group. “The biggest issue for our franchise owners comes down to cost, but we recognize waste is an issue. So, we’re always looking for practical ways to be more efficient and cost effective, as well as do less harm.” FOODSERVICEANDHOSPITALITY.COM SEPTEMBER <strong>2019</strong> FOODSERVICE AND HOSPITALITY 5
Page 1 and 2: PIZZA & PASTA REPORT Classic offeri
Page 3 and 4: VOLUME 52, NO.8 | SEPTEMBER 2019 CO
Page 5: LETTERS Dear Editor: Re: Stop the W
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Page 11 and 12: TM #SHAREWORTHY Support Ontario Far
Page 13 and 14: FROM THE DESK OF ROBERT CARTER FOOD
Page 15 and 16: Menu Sampler The menu is built arou
Page 17 and 18: FRESH APPROACH Montreal-based Impas
Page 20 and 21: FOOD FILE AGROPUR HAS ALL THE CHEES
Page 24 and 25: FOOD FILE COUNTLESS PASTABILITIES I
Page 26 and 27: PROFILE REBRANDING AN ITALIAN GIANT
Page 28 and 29: IN 1988, IL FORNELLO BECAME THE FIR
Page 30 and 31: BARISTA SERIES OAT Hundreds of hour
Page 32 and 33: Ask Robert Carter about A&W and his
Page 34 and 35: SLICE OF THE PIE Sebastian Fuschini
Page 36 and 37: TOP BRANDS positive media exposure
Page 38 and 39: TOP BRANDS MAKE IT THE #1 CHOICE IN
Page 40 and 41: REGIONAL REPORT SEASONAL BOUNTY Spr
Page 42 and 43: Sugar, AND EVERYTHING COZY UP TO FA
Page 44 and 45: SAVE THE DATE CO-HOSTS ROSANNA CAIR
Page 46 and 47: EQUIPMENT crackers. “The deck ove
Page 48 and 49: EQUIPMENT include a Garland doubled
Page 50 and 51: EQUIPMENT are French top), two Doyo
Page 52: POURING FOR PROFITS There are clear
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POURING FOR PROFITS CHILLING OUT Op
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SHOW PREVIEW GRAB A CUPPA Annual Co
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CHEF’S CORNER COOKING FROM MEMORY
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A RELIABLE FAMILY since 1951 TASTE
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September 2019

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