October 2019 Digital Issue

EQUIPMENT 

ICON 

Garland/Welbilt has 

built a legacy of success 

THE 2019 

EQUIPMENT 

TRENDS 

REPORT 

SPECIAL EQUIPMENT FOCUS 

BEYOND THE 

STATUS QUO 

Equipment choices are 

driven by consumer trends 

CANADIAN PUBLICATION MAIL PRODUCT SALES AGREEMENT #40063470 

COOKING 

OUTSIDE 

THE BOX 

The Restaurant at Pearl Morissette continues to 

attract attention for its unique business model 

OCTOBER 2019 $4.00

Enable 

and upgrade your business. 

Stay ahead 

The progressive payment choice is ready for you. 

Keep your customers happy with more ways to pay. 

No chargebacks 

Our Zero-Liability Policy * means your customers can use 

Interac Flash ® with confidence and you know where you stand. 

Easy to set up 

You need solutions, not another problem. Easy setups to 

access one of the most cost-effective payment solutions. 

Gratuity available 

Includes the ability to conveniently add those 

hard-earned gratuities. 

Call your Acquirer today. 

Interac Flash and the Interac Own your world 

design are trade-marks of Interac Corp. The Contactless Symbol and the 

Contactless Indicator mark, consisting of four graduating arcs, are trademarks owned by and used with permission of 

EMVCo, LLC. *Protection applies to losses resulting from circumstances beyond your control. Some conditions apply. 

See your financial institution for details.

VOLUME 52, NO.9 | OCTOBER 2019 

CONTENTS 

SPECIAL EQUIPMENT FOCUS: A LOOK AT WHAT’S NEW IN EQUIPMENT OFFERINGS 

IN THIS ISSUE 

EQUIPMENT SPECIAL 

25 

31 STEEPED IN HISTORY 

The story behind the 

success of Garland/Welbilt 

16 

FEATURES 

14 MENTORING MATTERS 

Mentoring programs offer benefits 

for employers and employees alike 

15 TOP-30-UNDER-30 

Daniela Alhanova, Assistant Food 

& Beverage Manager, Sheraton 

Centre Toronto is profiled 

16 CULINARY ROAD TRIP 

Well-travelled diners are fuelling the 

popularity of globally inspired cuisine 

ON THE COVER: Chef Daniel Hadida, 

The Restaurant at Pearl Morisette 

Photography by Jeff Kirk 

35 BEYOND THE STATUS QUO 

Consumer trends are driving 

equipment choices in restaurants 

39 THE SUM OF ITS PARTS 

The 2019 Equipment Trend Report 

49 TABLETOP TECH 

Tableside and tabletop tablets 

are gaining popularity 

25 A YEAR IN NIAGARA: SUMMER 

The third instalment in our series 

on The Restaurant at Pearl Morissette 

51 SHAKEN, NOT STIRRED 

Sustainability is driving cocktail 

innovation in Canadian restaurants 

31 

DEPARTMENTS 

2 FROM THE EDITOR 

5 FYI 

13 FROM THE DESK OF NPD GROUP 

52 CHEF’S CORNER: Angus An, 

Maenam, Popina, Vancouver, 

52 

FOODSERVICEANDHOSPITALITY.COM 

OCTOBER 2019 FOODSERVICE AND HOSPITALITY 1

FROM THE EDITOR 

SMART 

SOLUTIONS 

As any chef and restaurant operator will attest to, 

food is typically considered the shining star in any 

restaurant business. After all, it’s the dazzling array 

of creative dishes that attracts consumer interest 

— especially in our social media-obsessed world. 

But, for food to be perfectly executed, prepared and presented, 

equipment and technology are needed to take it to the next level. 

With that in mind, this year we’re pleased to debut our first-ever 

equipment-focused issue, highlighting the growing importance 

of the tools of the trade. 

As labour shortages continue to create uncertainty, equipment 

now demands more attention from operators and chefs. In 

the process, operators are learning to leverage technology, using 

it as an enabler to make their businesses more efficient and 

productive — all the while helping to solve some of the urgent 

issues around recruiting and retention. Whether we’re talking 

about POS systems, software programs that facilitate order taking 

and reservations or ovens that help chefs prepare a range of 

menu items, equipment is essential. 

In recent years, technology has become a tool for disruption, 

adding an important, extra layer to the production and delivery 

of food. And as technology continues to gain 

traction with, for example, a growing focus 

on AI, expectations continue to evolve, resulting 

in a discernible need for greater speed, 

convenience and future-forward thinking. 

Ultimately, for restaurants to be efficient 

and profitable, operators and chefs need to 

truly understand the pervasive trends shaping 

the landscape. They also need to spend time 

driving important results. Currently, according 

to research by the Access Group in the U.S., 30 

per cent of operators spend four hours a week 

on office-based tasks. That means many operators 

are experiencing a lack of freedom to focus 

on delivering excellent customer experiences. 

Similarly, just imagine how much time chefs 

could gain back by having efficient equipment 

and technology solutions in the kitchen. 

At the end of the day, operators need to get rid of the 

mentality that cheap and cheerful is best. Granted, saving money 

is always a goal of any business, especially given recent research 

by Access Group, which shows hospitality costs in the U.S. hit a 

12-year high in 2018. That said, it’s time operators look at equipment 

as an investment with the potential to help differentiate 

their restaurants and ensure their future success and sustainability, 

rather than just being another line item in their budget. 

ROSANNA CAIRA rcaira@kostuchmedia.com 

@foodservicemag 

facebook.com/foodservicehospitalitymagazine 

instagram.com/rosannacaira 

NICK WONG, LOCATION PROVIDED BY VIA CIBO 

2 FOODSERVICE AND HOSPITALITY OCTOBER 2019 FOODSERVICEANDHOSPITALITY.COM

order 

tickets now 

EST. 1968 | VOLUME 52, NO. 9 | OCTOBER 2019 

EDITOR & PUBLISHER ROSANNA CAIRA 

ART DIRECTOR MARGARET MOORE 

MANAGING EDITOR AMY BOSTOCK 

ASSOCIATE EDITOR DANIELLE SCHALK 

MULTIMEDIA MANAGER DEREK RAE 

DESIGN MANAGER COURTNEY JENKINS 

SOCIAL MEDIA MANAGER/EVENTS 

CO-ORDINATOR JHANELLE PORTER 

DESIGN ASSISTANT JACLYN FLOMEN 

DIRECTOR OF SALES CHERYLL SAN JUAN 

ACCOUNT MANAGER ELENA OSINA 

ACCOUNT MANAGER AMITOJ DUTT 

DIRECTOR OF BUSINESS 

DEVELOPMENT, U.S.A. WENDY GILCHRIST 

CIRCULATION PUBLICATION PARTNERS 

CONTROLLER DANIELA PRICOIU 

ADVISORY BOARD 

FAIRFAX FINANCIAL HOLDINGS LIMITED NICK PERPICK 

FHG INTERNATIONAL INC. DOUG FISHER 

JOEY RESTAURANT GROUP BRITT INNES 

MTY GROUP MARIE-LINE BEAUCHAMP 

PROFILE HOSPITALITY GROUP SCOTT BELLHOUSE 

SOTOS LLP ALLAN DICK 

THE HOUSE OF COMMONS JUDSON SIMPSON 

THE MCEWAN GROUP MARK MCEWAN 

UNIVERSITY OF GUELPH, SCHOOL OF HOSPITALITY 

& TOURISM MANAGEMENT BRUCE MCADAMS 

WELBILT MARY CHIAROT 

CO-HOSTS 

ROSANNA CAIRA 

Editor & Publisher 

Kostuch Media Ltd. 

NED BELL 

Executive Chef 

Ocean Wise 

To subscribe to F&H, visit foodserviceandhospitality.com 

Published 11 times per year by Kostuch Media Ltd., 

23 Lesmill Rd., Suite 404, Toronto, Ont., M3B 3P6. Tel: (416) 447-0888, 

Fax (416) 447-5333, website: foodserviceandhospitality.com. 

SUBSCRIPTION RATES: 1-year subscription, $55; 

U.S. $80; International, $100. 

Canada Post – “Canadian Publication Mail Product Sales Agreement 

#40063470.” Postmaster send form 33-086-173 (11-82). 

RETURN MAIL TO: Kostuch Media Ltd., 23 Lesmill Rd., Suite 404, Toronto, 

Ont., M3B 3P6. Member of CCAB, a Division of BPA International. 

Printed in Canada on recycled stock. 

Nov. 29, 

2019 

Fairmont Royal York 

Hotel Toronto 

TO PURCHASE TICKETS VISIT 

KOSTUCHMEDIA.COM/SHOP

TAKE YOUR 

BUSINESS 

TO NEW HEIGHTS 

AND LENGTHS. 

3 HEIGHTS 

3 LENGTHS 

64 CONFIGURATIONS 

2019 TRANSIT 

• Max. cargo space of 487.2 cu ft (13,795L) * 

• Max. payload of 4,640 lbs^ 

• Max. GVWR of 10,360 lbs^ 

Vehicles may by shown with optional features. * Cargo and load capacity limited by 

weight and weight distribution. ^When properly equipped. ©2019 Ford Motor Company 

of Canada, Limited. All rights reserved.

MONTHLY NEWS AND UPDATES FOR THE FOODSERVICE INDUSTRY 

NICK WONG [CHEF JOHN HIGGINS] 

WINNERS’ CIRCLE 

Kostuch Media Ltd. announces 

2019 Pinnacle Award winners 

Kostuch Media Ltd., 

publisher of industry 

magazines Foodservice and 

Hospitality and Hotelier, has 

unveiled the 2019 winners 

of its prestigious Pinnacle Awards. 

This year marks the 31st anniversary 

of the “Oscars of the industry.” 

Over the past year, Company of the 

Year, Montreal-based Copper Branch, 

announced plans to open 50 new 

locations over the next decade. Five 

of these openings are slated to happen 

within the next year, including 

Copper Branch’s first-ever Vancouver 

outpost and several spots located 

in the Greater Toronto Area and 

Montreal. In January, the company 

opened two new stores in France, one 

in Fort Lauderdale, Fla. and one in 

New York City. Founder Rio Infantino 

is also planning to open locations in 

the Netherlands and Monaco. 

This year, our Regional Company 

of the Year, West, Surrey, B.C.-based 

Joseph Richard Group, launched a 

series of “ghost restaurants” to meet 

growing consumer demand for delivered 

meals. The company, which 

owns 25 establishments — including 

pubs, restaurants, liquor stores and 

the Steveston Hotel — also signed an 

operating agreement with the owners 

of Glass House Estate Winery 

and opened its Stanley Park Brewing 

Restaurant and Brewpub. 

Our Regional Company of the Year, 

East, Ancaster, Ont.-based Balzac’s 

Coffee Roasters, is celebrating its 25th 

anniversary this year. Since opening 

its first location in Stratford, Ont., the 

much-loved coffee chain has opened 

14 more coffee shops in the province 

— the most recent in Toronto’s Billy 

Bishop Airport — and has plans to 

“FOR MORE THAN 

30 YEARS, 

WE’VE BEEN 

SHINING THE 

SPOTLIGHT ON 

COMPANIES THAT 

ARE ACHIEVING 

SUCCESS 

IN THE 

HOSPITALITY 

INDUSTRY 

THROUGH 

INNOVATION AND 

A STEADFAST 

FOCUS ON 

EXCELLENCE,” SAYS 

ROSANNA CAIRA, 

EDITOR AND 

PUBLISHER AT 

KOSTUCH MEDIA 

LTD. “THIS YEAR’S 

WINNERS REFLECT 

THE IMPORTANCE 

OF DIVERSIFICATION 

IN A LANDSCAPE 

THAT CONTINUES 

TO BE DISRUPTED.” 

open four more. 

It was a big year for Kitchener, 

Ont.-based Charcoal Group, our 

Independent Restaurateur. The company 

has undertaken two extensive 

renovations in recent months and 

opened a number of new restaurants, 

including an Oakville, Ont. outpost of 

its Beertown Public Houses, followed 

by planned openings in Toronto, 

Barrie, Ont. and Guelph, Ont. 

This year’s Chef of the Year is Alex 

Chen. Since overseeing the genesis 

of Boulevard Kitchen & Oyster Bar, 

Chen has earned the restaurant a 

full complement of accolades while 

proving his culinary mettle — leading 

Team Canada to a top-10 finish at 

the 2013 Bocuse d’Or in Lyon, France 

and steering Boulevard to the top spot 

in both the 2015 and ’17 editions of 

the Gold Medal Plates B.C. regional 

championships. 

Built on a reputation of reliability 

and flexibility, Supplier of the 

Year Flanagan Foodservice has been 

providing exceptional service to the 

foodservice industry for more than 

40 years. This year, the company was 

recognized for overall business performance 

and sustained growth with the 

Canada’s Best Managed Companies 

designation and has requalified as one 

of Canada’s Best Managed Companies 

for the sixth year in a row. In 

February, Dan Lafrance took the reins 

as the new president of the Canadian 

family-owned company. 

In addition to its regular slate of Pinnacle Awards, this year, the Rosanna Caira Lifetime Achievement 

Award will be presented to chef John Higgins, director of George Brown Chef School in Toronto. 

Higgins has cooked for the Queen at Buckingham Palace, for heads of state in Washington and in some 

of Toronto’s finest hotels, including the Four Seasons, the Sutton Place and the King Edward Hotel. 



FRESH FACED 

Earls Restaurant Group has 

given its Toronto flagship 

location a makeover. The 

renovation of Earls King 

Street represents the first 

location in Eastern Canada 

to embody the brand’s new 

vision — creating a collection 

of independently compelling 

restaurants. The restaurant’s 

dining-room renovations were 

unveiled in September, with a 

lounge makeover set to follow 

in 2020. The redesigned space 

features an eclectic look and a 

gallery-style local-art wall. “We believe local art creates a connection to the community 

within a space,” says Kristin Vekteris, vice-president of Brand and Marketing at Earls 

Restaurant Group. “With our vision to create a unique experience at each Earls location, 

local art has been at the core of our design concept, to incorporate local personality 

and culture.” 

HOMECOMING 

COMING 

EVENTS 

OCT. 22 MHA & MRFA Show, Victoria Inn Hotel, 

Winnipeg. Tel: 888-859-9976; email: info@ 

oneshow.ca; website: oneshow.ca 

OCT. 22-27 Devour! The Food Film Fest, Wolfville, 

N.S. Email: lia@devourfest.com; website: 

devourfest.com 

NOV. 5 Canadian Restaurant Leadership 

Summit, Arcadian Court, Toronto. Tel: 647-723- 

7736; email: erick.bauer@npd.com; website: 

restaurantsummit.ca 

NOV. 29 31st-Annual Pinnacle Awards, Fairmont 

Royal York, Toronto. Tel: 416-358-2511, ext. 235; 

email: dpricoiu@kostuchmedia.com; website: 

kostuchmedia.com/shop 

FOR MORE EVENTS VISIT 

foodserviceandhospitalitycom/events/ 

JOLLIBEE OPENS 

NEW TORONTO 

LOCATION 

Mary Brown’s Chicken & Taters celebrated its 50th anniversary this summer with an 

epic homecoming in St. John’s, N.L., including a new flagship location opened in the 

city’s downtown core. The restaurant features a mural by local artist Kyle Bustin on the 

building’s exterior, as well as an interior mural by another St. John’s artist, Julie Lewis. 

The works are designed to highlight the city’s culture, history and family-oriented 

values. As part of the celebration, corporate employees and franchisees from across 

the country came together in St. John’s to celebrate the 50th anniversary through a 

variety of local experiences, excursions and traditions, culminating in the reveal of the 

exterior mural. 

Jollibee opened its third location in the 

Greater Toronto Area (GTA) on September 

6 near Toronto’s Wilson subway station. 

Canada continues to play a key role in 

Jollibee’s expansion plans, as the chain progresses 

in its goal to open 100 branches in 

the country over the next five years. Toronto 

Wilson Station marks Jollibee’s sixth location 

in Canada, opening on the heels of 

its first Alberta location in August, where 

approximately 8,000 customers were served 

on opening day. 


The fastest to dry hands 

hygienically with HEPA filtered air. 

Compact design for small spaces 

Just 4" deep, no recessing required 

Easy to service. Safe electrical disconnect. 

Certified by Quiet Mark. 

Fast, hygienic hand dryer. 

12 second dry time. 1 

Tough and durable. 

Airblade hand drying technology in 

a tap. Wash and dry hands at the sink. 

No waste water dripped on the floor. 

Now up to 39% quieter 2 

For more information: 

1 866 236 3884 

commercial.sales@dyson.com 

www.dysoncanada.ca 

1 

Dry time determined using Dyson test method 769 based on NSF P335 to a measurement of 0.1g residual moisture. 

2 

Average loudness (measured in sones) reduction compared to Dyson Airblade Tap hand dryers and depending upon variant: Short 39%; Tall 35%; Wall 36%.

RESTOBUZZ 

Grant van Gameren has opened an intimate 

30-seat wine bar, Piquette, in Toronto. 

The concept features a rotating wine list 

highlighting notable and hard-to-find 

labels, with a focus on winemakers and 

vineyards from around the globe. The menu 

of small dishes showcases charcuterie 

from Scott Draper, as well as dishes such 

as amberjack crudo with local cucumbers 

and fennel with tonnato sauce, habanero 

and bonito...Manousha Inc. has opened 

in Mississauga, Ont. The Middle-Eastern 

concept will specialize in Mana’eesh — a 

style of pizza-like flatbread. Diners can 

choose from 25 different kinds of Mana’eesh 

in four categories — meats, sweets, dairy 

and vegan. The 12-seat restaurant will focus 

largely on take-out and delivery and has 

Piquette 

partnered with multiple delivery services... 

Privé Kitchen + Bar has opened in Vancouver. 

The massive entertainment venue features more than 7,000 sq. ft. of interior space, a 2,000-sq.- 

ft. patio and is designed as a combination of various concepts. It features a games lounge with 

arcade machines, beer pong, table tennis, electronic darts, foosball, a dance floor and a DJ booth, 

as well as karaoke. Privé’s food, wine, beer and drink menus are available in the dining room, 

lounge, patio, at the bar or in private rooms. Bites range from brunch through appetizers and 

late-night eats to entrées and large-party platters. 

Opening a new restaurant? LET US IN ON THE BUZZ 

Send a high-res image, menu and background information about the new 

establishment to abostock@kostuchmedia.com 

IN BRIEF 

Tim Hortons has partnered with SkipTheDishes 

to offer delivery services to customers across 

select Greater-Toronto-Area (GTA) regions. 

The brand’s full menu will be available through 

the service...FAT Brands Inc. has opened a 

new Fatburger location in Abbotsford, B.C. The 

opening marks the brand’s 21st location in the 

province...Jollibee has opened its first Alberta 

location in Edmonton. This is the brand’s 

fifth Canadian location. The brand celebrated 

the opening with a series of giveaways... 

DoorDash has expanded its door-to-door 

delivery service to Montreal. The expansion 

marks the company’s first predominantly 

French-speaking market and first market 

in Quebec...New York-based plant-based 


restaurant chain by CHLOE. is entering Canada 

with two confirmed locations in Toronto. 

The first location is slated to open this fall in 

Yorkdale Shopping Centre, with the second to 

open in the city’s financial district in 2020... 

Starbucks has rolled out its new strawless lids 

in Toronto — the first city in Canada to offer 

the new lightweight, recyclable lids for iced 

beverages. The strawless lids will be rolled 

out to the rest of Canada in 2020...Montrealbased 

plant-based chain LOV open its first 

Toronto location in September. This is the 

brand’s first location outside of Quebec. The 

concept is a fast-fine-dining experience that 

combines culinary excellence and elegance 

with affordable pricing and quick service... 

Foodtastic Inc. has acquired the Chocolato, 

Chocolate and Ice Cream Bar chain. Founded 

in Quebec City in 2015, Chocolato has opened 

Canada’s 

Favourite Bakery 

is Back! 

For more information, please visit 

saraleefrozenbakery.com/canada 

to view our full line of products 

or call 1-855-206-0443.

more than 20 locations in the last three years... 

Mahony & Sons has rebranded to mahony and, 

as part of the refresh, the Vancouver-based pub 

concept partnered with chef Vikram Vij to update 

its menu. Vij’s menu features classic offerings, 

as well as “spiced-up pub fare”...Compass 

Group Canada and Copper Branch have launched 

an exclusive national partnership aimed at 

improving the availability of plant-based options 

in healthcare and post-secondary settings 

in Canada. Under this agreement, Compass Group 

Canada has the option to open up to 50 Copper 

Branch locations over the next 10 years, with 

five planned openings in the next year...Carl’s Jr. 

has expanded its partnership with Beyond Meat 

to launch its Beyond Famous Star with Cheese 

burger in Canada, building on the product’s 

success in the U.S....Pizza 73 has launched 

new menu items, including cauliflower crust, 

plant-based pepperoni, plant-based spicysausage 

crumble and the Super Plant Pizza. 

The menu offerings were launched in response 

to customer demand for healthier options and 

more flexible offerings...Subway has partnered 

with Beyond Meat to test exclusive plant-based 

COZY UP TO 

FALL FLAVOURS 

• Spice up drinks like lattes, hot chocolate or smoothies 

• Incorporate into desserts such as ice cream, pastries, 

cakes, cookies and donuts for a seasonal flavour boost 

• Add to stews and soups for a warm, sweet and savoury 

flavour combination 

protein options in September. For the test, 685 

participating restaurants in Canada and the U.S. 

piloted the Beyond Meatball Marinara sub...7- 

Eleven Canada has added Beyond Meat Pizza to 

its Hot-to-Go menu at select Toronto locations. 

The hand-panned, Beyond Sausage and Roasted 

Veggie Pizza is made with Beyond Meat Italian 

Sausage Crumbles, fire-roasted vegetables and 

Canadian cheese...KFC recently tested plantbased 

nuggets and boneless wings developed 

by Beyond Meat at one of its Atlanta restaurants 

in a one-day-only offer. Customer feedback will 

influence the brand’s plans for broader tests or 

a potential rollout. The brand has also reportedly 

stated Canada can expect its own plant-based 

offering to debut in the near future. 

PEOPLE 

Yum! Brands, Inc. has elected David Gibbs as 

Chief Executive Officer, effective Jan. 1, 2020. He 

ugar, nice... 

will also servie on the company’s board, effective 

Sugar, 

nic 

Nov. 1, 2019. Gibbs, who currently serves as Yum! 

Brands president and Chief Operating Officer and 

AND EVERYTHING 

For these recipes, menu inspiration and 

product information, visit Clubhouseforchefs.ca 

clubhouseforchefs 

ch4chefs 

ugar, spice 

CH4Chefs 

Coconut Custard Baked in a Pumpkin 

Coco 

n e... 

nic 

Cinnamon 

Sugar Donuts 

*Reg. TM/MD McCormick Canada 

oversees the global KFC, Pizza Hut and Taco Bell 

divisions, will succeed Greg Creed, who is retiring 

at the end of 2019 following a 25-year career with 

the company...Chef Antonio Park has partnered 

Antonio Park 

with Air Canada to 

offer destinationinspired 

meals on 

select Air Canada flights 

to Asia and South 

America. Park’s menus 

will be available in 

Signature, Premium 

Economy and Economy Class on all flights 

from Canada to Japan and exclusively in 

Signature Class on all other flights departing 

Canada to Asia and South America...Yum! Brands 

has named new CEOs for its Taco Bell and Pizza 

Hut divisions. Mark King, former president of 

Adidas Group North America, has taken the reins 

at Taco Bell, while Artie Starrs, president of Pizza 

Hut U.S., has been promoted to the chain’s CEO 

position. 

SUPPLY SIDE 

Lamb Weston has introduced Stealth Fries Potato 

Dippers — a new product made to help operators 

serve dips in more delicious and easy ways. 

Potato Dippers are designed to be the perfect 

shape for scooping up dips and the Stealth 

coating helps them stay crispy to carry the 

weight of heartier dips...Winston Foodservice has 

released a redesigned CVap product line featuring 

aesthetic upgrades, as well as improvements in 

the electronics, programming and functionality. 

The new line is still powered by Winston’s 

patented Controlled Vapor Technology (CVap) 

and includes holding cabinets, cook-and-hold 

ovens and retherm ovens of various sizes and 

capabilities...Posera Ltd. has released a new 

user interface (UI) for its Maitre’D POS system. 

The new UI is specifically designed for Maitre’D 

version 7.08. It features a contemporary design 

with sleeker aesthetics and personalized menu 

images, which optimize screen real estate and 

make user navigation easier. 

CORRECTIONS In the September 2019 issue of F&H, 

a profile on Il Fornello incorrectly identified two new 

restaurant openings in Barrie and Ottawa... In our 

Show Preview, the product images for SBS and 

Supramatic were flipped. We apologize for the errors. 


QUIETLY, 

POWER 

YOUR WAY TO A 

PERFECT BLEND 

INTRODUCING THE NEW 

ENCLOSURE BLENDER 

Delivers quiet performance for 

your toughest recipes anywhere, 

minimizing disruption, for 

professional results every time. 

• Powerful 3.0 peak HP Motor* 

• Unique asymmetric blade design 

• 2 Year Limited Warranty** 

*Laboratory measurement of peak horsepower output of motor. 

**Visit international.kitchenaid.com for warranty details. 

AVAILABLE NOVEMBER 2019 

Learn more at 

KitchenAid.ca/commercial 

® 

/ KitchenAid ©2019. Used under license in Canada. All rights reserved.

FROM THE DESK OF NPD 

THE GREAT 

CANNABIS 

DEBATE 

Cannabis legalization offers significant 

opportunities for savvy foodservice operators 

Unless you’ve been living under 

a rock for the past 12 months, 

you’ve likely found yourself in the 

middle of the debate on Canada’s 

decision to legalize cannabis. 

The federal Cannabis Act came into effect 

October 17, 2018 and made Canada the 

second country in the world, after Uruguay, 

to formally legalize the cultivation, possession, 

acquisition and consumption of cannabis 

and its by-products. In fact, Canada is the 

first and only G7 and G20 nation to formally 

legalize cannabis in such a way. 

Whether you agree or disagree with the 

federal government’s decision, one thing is 

certain — the new law has transformed the 

role of cannabis in our society. Not long after 

the Act was passed, several retailers opened 

“cafés” that catered specifically to cannabis 

users. And while most of these locations were 

not operating legally, it’s become clear there’s 

significant demand for cannabis and cannabis-related 

products in both foodservice 

and retail. 

While foodservice operators are not yet 

able to integrate cannabis into their offerings, 

there’s been much discussion about the 

next stage of legalization, which will include 

edibles (food products containing THC) and 

other forms of cannabis that can be used to 

enhance certain food offerings (think oils, 

salad dressings, seasonings, et cetera). 

While we wait for these decisions to 

be made, The NPD Group is looking at 

how cannabis users differ from noncannabis 

users. 

UNDERSTANDING THE CANNABIS 

USER AT FOODSERVICE 

When comparing users to non-users at 

foodservice, NPD’s data shows users tend to 

skew younger, with the 34-and-under cohort 

representing 45 per cent of traffic compared 

to 33 per cent of non-users. 

They’re also more inclined to make foodservice 

purchases through retail (11 per cent 

compared to nine per cent) and less inclined 

to visit full-service restaurants (17 per cent 

compared to 23 per cent for non-users). QSR 

usage, on the other hand, remains steady 

amongst users. 

While users eat out at QSR as often as the 

average CREST visitor, their brand preferences 

vary slightly. They’re more inclined 

to visit QSR pizza, burger and sandwich 

concepts and less inclined to visit QSR coffee 

locations (an ironic finding given the initial 

media focus on “pot cafés” post-legalization). 

All off-premise access modes are overdeveloped 

among cannabis users, including 

delivery. And while there’s no obvious daypart 

that’s over-developed among cannabis 

users, breakfast sandwiches and hash 

browns are among the most over-developed 

menu items. 

In terms of beverages, alcohol consumption 

is on par with cannabis users, while 

coffee is under-developed. Soft drinks, iced 

tea, smoothies and milkshakes are all overdeveloped. 

Perhaps not surprisingly, salty 

snacks and candy are both over-developed 

with cannabis users as well. 

It’s important to remember our understanding 

of the cannabis user in foodservice 

is just beginning to take shape. This is truly 

a tipping point in Canadian history that will 

present significant opportunities for savvy 

retailers and foodservice operators committed 

to spending the time to truly understand 

this unique consumer and their demands. 

Those who do it right will have a significant 

first-move advantage when future legislation 

is passed. FH 

Vince Sgabellone is 

a foodservice industry 

analyst with The 

NPD Group. He can be 

reached at vince. 

sgabellone@npd.com 



LABOUR 

MENTORING 

MATTERS 

For employees and businesses alike, 

mentoring programs offer numerous perks 

STORY BY REBECCA HARRIS 

After nearly 40 years in the hospitality 

industry, Kevin Murphy says 

mentorship has been a long-term 

commitment for his business. 

“However, within the last five or 

six years, it’s become so much more important 

[due to] labour issues facing companies,” 

says the president and CEO of Charlottetownbased 

Murphy Hospitality Group (MHG). 

“And no matter what business you’re in, 

if you’re not investing in a mentoring program 

or initiative, your labour issue will be 

more acute.” 

Across MHG, which includes 16 food-andbeverage 

operations, two boutique hotels and 

the Prince Edward Island Brewing Company, 

mentoring is about nurturing a culture of 

continuous learning. For example, MHG’s 

Culinary-U program involves education sessions 

eight times a year, with chefs developing 

and coaching back-of-house teams on topics 

essential to operating a successful kitchen. 

The company also invites staff at various 

levels — from chefs to managers — to participate 

in business-planning sessions. “They feel 

ownership and like they can contribute, but 

we also want to teach them about the business 

side of the [industry],” says Murphy. 

Less formally, mentors in the organization 

will identify promising employees and 

help send them back to school. “A lot of 

times, we’ll ask what education they have 

and if they have any interest in going back to 

school. We’ll help them do that and work the 

schedule around them,” says Murphy. “A great 

example is, two years ago, we had an assistant 

manager with a diploma from the local college. 

She was very bright and I said, ‘did you 

ever think about getting a business degree?’ 

Well, this person is now graduating with a 

business degree. And she’s still with us.” 

For employees and businesses alike, there 

are myriad benefits to mentoring programs. 

On the mentee side, some well-known benefits 

are improved skills, higher job satisfaction 

and guidance on professional development. 

For mentors, the rewards include recognition 

as experts within the organization, learning 

new perspectives and gaining personal satisfaction. 

The translation for businesses? Happy, 

engaged employees and greater retention. 

According to a recent CNBC/Survey 

Monkey Workplace Happiness Survey, companies 

that embrace a culture of mentorship 

boost workplace happiness and lower the 

likelihood of losing their best performers. The 

June 2019 survey of nearly 8,000 U.S. employees 

found those with mentors are more likely 

to say they’re satisfied with their jobs (91 per 

cent compared to 79 per cent) and are more 

likely to say their company provides opportunities 

for advancement (71 per cent compared 

to 47 per cent). Four in 10 workers who don’t 

have a mentor say they’ve considered quitting 

their job in the past three months. 

Sodexo Canada has had a formal leadership-development 

mentoring program in 

place since 2010. The company spent the last 

year consulting its operators and redesigning 

and updating the program. As Ariane 

Montcalm, director of Human Resources at 

Sodexo Canada, explains, the new program 

takes advantage of various forms of learning, 

such as peer-to-peer and project-based. It will 

consist of group-based mentoring with one 

coach per three or four learners. Participants 

will be supported by various modes of learning, 

including group discussions, an online 

curriculum, an on-the-job project and a series 

of live and virtual learning events. 

In the past, Sodexo Canada’s mentoring 

programs have helped employees develop 

skills, grow their relationship-building abilities 

and develop a sharper understanding of 

their own development path, says Montcalm. 

In turn, mentoring allows the company to 

develop its future leaders. 

“Mentoring is a powerful form of learning 

that can grow our emerging leaders,” 

says Montcalm. “They can develop critical 

and strategic-thinking skills, which are often 

more challenging to develop than through 

traditional learning modes. We’ve seen many 

of our employees’ careers launched following 

their participation in mentoring programs.” 

For foodservice operators that want to start 

a mentoring program or improve their existing 

one, Montcalm offers a few tips. First, be 

clear on your goals and the constraints you 

have to work within. Then find the right balance 

of structure and flexibility. That way, the 

experience can be customized to each learner, 

while still achieving desired business goals. 

Finally, secure resources and leadership support 

to ensure the program is successfully 

managed. “A lot of work happens behind the 

scenes of a successful mentoring program,” 

says Montcalm. FH 

iSTOCK.COM/WILDPIXEL 


TOP 30 PROFILE 

DANIELA 

ALHANOVA 

Assistant Food & Beverage Manager, 

Club Lounge, Sheraton Centre Toronto 

Story by Shelby O’Connor 

“Along with her undeniable 

talent, Daniela is always 

an absolute joy to work 

with. She’s a true team 

player and always 

manages to foster positive 

discussions and bring 

the best out of other 

associates and leaders” 

— MARCOS YU, DIRECTOR OF ROOMS, 

THE SHERATON CENTRE TORONTO 

Daniela Alhanova’s 

passion for hospitality 

began on her family 

trips to Marmaris, 

Turkey when she was 

a child. As a regular 

at the Marmaris Park 

hotel, she came to 

admire the property’s 

general manager and 

aspired to become a 

GM herself one day. 

When Alhanova 

was 14 years old, she moved with her family from 

the Kyrgyzstan Republic (Kyrgyzstan) to Canada 

to escape the aftermath of the Tulip Revolution. 

Uncertain about her future, she attended a university 

fair and discovered Ryerson University’s 

Hospitality and Tourism Management program. 

Remembering her hospitality aspirations as a 

child, she joined the program in 2010. 

While at Ryerson, Alhanova thrived, winning 

many awards and certificates for her efforts, 

including first and third place with her teams 

at two separate HTMSA Tourism Case Study 

Competitions. She also applied to Ryerson’s 

exchange program and was accepted for a semester 

at Helsinki, Finland’s Haaga Helia University 

of Applied Science to study hospitality and tourism. 

There, she got to work and cook alongside 

several of Finland’s Top Chef finalists. 

After returning to Canada, Alhanova graduated 

from Ryerson with a Bachelor of Commerce in 

Hospitality and Tourism Management and was 

offered a job as a front-desk agent at Sheraton 

Centre Toronto. 

Wanderlust struck Alhanova again, however, 

and she soon moved to Hong Kong to work as a 

management trainee at the Kempinski Hotel. In 

just two years, she helped implement several new 

programs and events and was promoted to assistant 

Guest-Relations manager and then Guest- 

Relations manager. 

Utilizing everything she learned from her experiences 

abroad and in Canada, Alhanova returned 

to the Sheraton Centre Toronto to take the reins 

as the assistant Food-and-Beverage manager for 

the hotel’s club lounge. There, she works closely 

with her team to improve the food-and-beverage 

menu while looking for future opportunities to 

showcase her passion for the industry. FH 



FOOD FILE 

GLOBALLY INSPIRED MENUS MEET DEMANDS OF WELL-TRAVELLED DINERS 

Story by Janine Kennedy 

Unique, bold, authentic 

— these words surface 

repeatedly when discussing 

globally inspired 

cuisine in Canada. 

Changes to how chefs 

present global cuisines 

are underway, due 

largely to the demand 

for unique menu items 

that tell a story. While 

Canadian consumers are 

generally well travelled 

and educated on global 

flavours, each individual 

has their own idea of 

what makes an international 

dish authentic. It’s 

up to foodservice operators 

to provide a multifaceted 

guest experience 

to meet these 

growing expectations. 


Recent research from Chicago-based Technomic shows 62 per 

cent of diners are eating globally inspired cuisine at least once 

a month and demand is largely driven by younger diners. 

“Younger generations are generally driving demand for innovation, 

including global cuisines,” Anne Mills, senior manager of 

Consumer Insights at Technomic explains. “They’re more diverse 

and have had greater exposure to different cuisines from a younger 

age — thanks to the Internet — so they’re more open to trying 

new foods and flavours.” 

Ethics have become an important consideration when discussing 

globally inspired cuisine and many industry experts say 

we need to refer to it differently in a country as multicultural as 

Canada. Many within the industry are also concerned with issues 

surrounding cultural appropriation. Jo-Ann McArthur, president 

of Nourish Food Marketing in Toronto, says an entire generation 

of Canadians now exist who have never known anything other 

than multicultural restaurant offerings. 

“We aren’t using the term “ethnic” anymore — especially not 

in Toronto, where Generation Z has grown up with these types 

of international cuisines as staples in their lives,” she explains. 

“They’re just multi-cultural food offerings — a true reflection of 

Toronto as a city.” 

For those living outside Toronto, ethnic backgrounds vary 

considerably throughout Canada (First-Nations groups being 

considered the only true ethnic Canadians). Each ethnicity represented 

within Canada, as well as the distinct geography of each 

area, influences the food culture of that region. 

“What we’re seeing now [in globally inspired food trends] is 

more regional cuisine,” McArthur continues. “People don’t want 

‘Asian’ food anymore; they want to know what they eat in Taiwan. 

They’re going out for Vietnamese or Filipino food. There’s no 

blanket terminology anymore.” 

Arlene Stein, founder and executive director of Toronto’s 

Terroir Symposium, agrees the terminology needs to change 

around this cuisine. 

“Language is powerful and important in the way we 

frame things,” she says. “People are questioning why the differentiation 

of ‘ethnic’ to equate non-Western cuisines? By what 

we have learned and researched over the years, ‘ethnic’ is a racist 

term. By clinging to these [differentiations] we’re ignoring the 



High quality and great 

tasting products - 

from the kitchen to the tabletop, 

all in one convenient caddy. 

Leading brands 

on your tabletop 

say a lot. 

Contact us to get started. 

askus@frenchsfoodservice.ca 

frenchsfoodservice.ca 

1.866.428.0119 

® 

*Reg. TM McCormick Canada. ®Reg. TM The French’s Food Company LLC. Used under license.

FOOD FILE 

iSTOCK.COM/CHENGYUZHENG [ANISE]; ROBYNMAC [PEPPER]; ETORRES69 [CLARIFIEDBUTTER]; DENIRA777 [LIME ZEST] 

KEEPING THINGS SPICY 

Choosing the right spices for your global-inspired menus is 

essential. Spices are the make-up for any global cuisine; the 

right combination of aromatic anise with black pepper, for 

instance, will deepen the flavour of a Chinese-inspired pork belly 

while a bright combination of chili, cumin and oregano adds that 

unique, smoky touch to authentic Mexican-inspired fare. 

Juriaan Snellen, executive corporate chef for McCormick 

Canada, says globally inspired flavours are on the rise, largely in 

part to adventurous Canadians exploring the globe. But instead 

of enjoying foods from generalized areas of the world, Canadian 

diners are now looking for more regional, unique food experiences. 

For example, a Szechuan-inspired hot pot meal, or Dim Sum 

from Hong Kong, are replacing the all-encompassing Chinese 

restaurant of yesteryear. Snellen says diners are ready for more 

adventurous meals across all foodservice segments. 

“Consumers are more open to experience authentic globallyinspired 

food,” he explains. “There is a focus on Japanese cuisine 

[right now] — beyond sushi, like traditional Izakaya-style restaurants 

where diners can have a variety of small plates all with 

distinct tastes, textures and flavours.” 

Here are some spice blends that add plenty of unique flavour 

without adding extra prep to menu items. 

Club House Tandoori Masala The best blend for 

making Indian-inspired meat or fish rubs, or mix with 

melted ghee (clarified butter) and garlic to brush 

on freshly-made naan. 

Lawry’s Asian Ginger, Garlic and Chile Rub 

Think the perfect Chinese-inspired pulled-pork steam 

bun, wok-fried prawns or dry-rubbed, grilled squid. 

This spice blend transcends regions and food types. 

Grill Mates Mojito Lime Seasoning Blend 

Make the perfect grilled-fish taco or pork carnitas 

with this zesty seasoning blend. 

beautiful multiculturalism we enjoy in Canada.” 

With Technomic research indicating 36 per cent of Americans 

would like to explore regional varieties of mainstream global cuisines 

to try new foods and flavours, going hyper-regional with menu items 

is a safe bet — if you can do it authentically. 

“It’s not just dinner Canadian diners are interested in now, either,” 

McArthur adds. “People want to know ‘what do they eat for breakfast, 

or dessert, in other countries?’ As a result, meal offerings are 

changing with this idea of regionality.” 

Restaurants such as Toronto’s Maha’s Egyptian Brunch are driving 

innovation in this area. At Maha’s, you can dine on Egyptian breakfast 

staples, such as the Cairo Classic (fava bean foole with sliced 

boiled egg, falafel, tomato, feta, charred balady bread and salata balady, 

$16) or Egga, a savoury omelette, packed with fresh herbs ($15). 

In Montreal, at Kaza Maza Restaurant, Fadi Sakr has been serving 

up authentic and regionally influenced Lebanese and Syrian foods 

for the past decade. 

“We’re now celebrating our 10th anniversary,” Sakr says. “When 

we first opened, it didn’t take us long to start getting busy. About a 

month after we opened, we received a good review in the [Montreal] 

GLOBAL FLAVOURS Roast rabbit (above left) and paneer cakes 

from Vikram Vij; a selection of Middle-Eastern dips from 

Kaza Maza (below) 

Gazette. About two weeks later, we were in another paper. It started 

picking up from there.” 

Sakr credits the regional approach as one of the reasons it’s 

become one of Montreal’s most-popular Middle-Eastern restaurants 

with its Aleppo-specific menu options, such as Kefta Karaz ($20), 

which combines minced lamb with spices, walnuts and pistachios 

before cooking. The dish is then garnished with a sour-cherry sauce. 

“This [type of kefta] is not typical of the general Syrian and 

Lebanese region,” he explains. “This is more of an Armenian specialty; 

it shows the Armenian influence on the region of Aleppo. Our 

idea was to bring something new [to the city]. Montrealers are familiar 

with Lebanese cuisine — there are a lot of fast-food restaurants 

here, but that’s not our style of cooking.” 

In recent years, Syrian food offerings have been on the rise 

throughout Canada with the influx of refugees being welcomed to 



FOOD FILE 

TASTES OF THE WORLD Middle-Eastern dishes, such as Kefta Karaz 

(above right) have put Montreal’s Kaza Maza on the culinary map 

CALL US TO SEE WHY THEY’RE 

THE BEST SMOKERS IN THE WORLD 

www.kendale.ca | 888-887-9923 

both rural and urban areas. Newcomers to Canada have started food 

businesses that have further enriched their regions’ food culture and 

contributed to the nation-wide demand for authentic menu items. 

Plant-based and flexitarian lifestyles are becoming increasingly 

popular among Canadian consumers and globally inspired foodservice 

offerings are a natural way to help meet this demand. Spiceheavy, 

texturally diverse menu items inspired by the Middle East, 

India, Latin America or Southeast Asia pack vegan and vegetarian 

dishes with flavour and protein. 

“We do get a lot of vegetarian guests and have a lot of vegetarian 

options on our menu,” Sakr continues. “Half of our menu is vegetarian. 

We didn’t 

have to invent 

any new dishes; 

this is what 

we’re eating back 

home — classic 

recipes.” 

Traditionally, 

globally inspired 

foodservice 

options such as 

Thai, Chinese or 

Indian cuisines 

have been limited 

to QSR’s, 

takeout and 

casual eateries, 

but 25 years ago, 

Indian-born 

and Europeantrained 

chef 

Vikram Vij — 

together with 

his partner 

Meeru Dhalwala 

INSPIRED TASTES Indian-inspired pork 

tenderloin dish from Vikram Vij 

— challenged that idea by opening Vij’s Restaurant in Vancouver. 

They started a trend that combines high-end, classical technique 

with authentic food traditions; serving dishes such as classic Lamb 

Popsicles (marinated in wine and served with fenugreek-cream 

curry; $11 each) and sablefish in tomato, yogurt and garam-masala 

broth ($32.50). 

“I studied in Austria, so you have to look at it from a different 

approach: a young boy who’s a French-trained chef, who felt 

his cuisine was not being represented properly,” he explains. “Even 

though Indian food is as complex as any cuisine in the world — it 

was always represented as cheap, all-you-can-eat buffets. I wanted my 

cuisine to receive the same love and respect as any other [high-end] 

cuisine in Canada.” 

According to Vij, a shift has occurred in the way people want to 

enjoy globally inspired foods in Canada. Technological advancements 

within foodservice have made ordering a meal for delivery an easy 

task and has ultimately affected the way Canadians are dining out. 

“If you have a 110-seat Indian restaurant [in Canada], you’ll 

struggle,” he says. “More diners are choosing larger, mid-range chains 

that offer a variety of globally inspired dishes than smaller, independent 

restaurants serving a specific type of cuisine. You’re better off 

opening a 45-seat restaurant and having to turn people away.” 

In addition to Vij’s Restaurant, Vij and Dhalwala own and operate 

Vij’s Rangoli and My Shanti (both in Vancouver) and Vij’s Sutra, 

located in Victoria. Vij has recently expanded his business to 

supply other segments of foodservice. These offerings include a 

variety of quality Indian-inspired flash-frozen meals suitable for 

large-scale catering, which are sold in bulk (including several 

vegetarian options). 

Kendale_QV.indd 1 

2018-05-15 3:37 PM 


Spiced 

Pork Quiche 

More than 

NACHOS 

Pace ® Chunky Salsas and Picante Sauces are more versatile than 

you think! Serve it as a traditional dip, delicious topping, or use as 

a cooking sauce to add zesty flavour to meat, vegetables or pasta. 

Great at any daypart – even with eggs at breakfast! No artificial 

colours, flavours, preservatives, thickeners or fillers. 

Sizzling 

Salsa 

Shrimp 

Skillet 

To 

T 

rtilla-Crusted 

Arancini 

Easy 

Huevos 

Rancheros 

Visit campbellsfoodservice.ca/brands/pace to learn more.

FOOD FILE 

TRENDING TASTES 

Green curry 

congee made 

with McCormick 

spice blends 

At McCormick Canada, adaptable variations of globally inspired 

dishes are the name of the game when it comes to modern menu 

design. Curries are found all over the world, but going with lesserknown 

recipes, such as its Mozambique Chicken and Shrimp Curry 

(made with coconut milk, tomatoes, cinnamon and a range of Club 

House spice blends) will pique the curiosity of diners and add a 

fresh punch of flavour to an otherwise common restaurant dish. 

Executive corporate chef Juriaan Snellen says using the right 

spice blend in menu items can balance out the amount of salt or 

sugar that might otherwise be added to boost the flavour of a dish. 

“Spice blends are a great and easy way to infuse global flavours 

into any recipe,” he says. “Today’s consumers are demanding more 

flavour, but still expect salt and sugar levels [in menu items] to 

be low.” 

Snellen suggests bulking up the flavour of soup broths with deep 

spices or adding a dash of garam masala to shortbread-cookie 

dough to transform a classic comfort snack into a South Asianinspired 

treat. 

According to Toronto-based chef, food writer, educator and 

activist Joshna Maharaj, we shouldn’t be afraid to let our Canadian 

multiculturalism shine. While authenticity and avoiding cultural 

appropriation is important, these things shouldn’t discourage 

operators from incorporating more global flavour into their menu 

items. 

“A great way to understand this [globally inspired food] trend is 

menus are starting to reflect the cultural diversity that exists among 

Canadians,” she says. “There’s an opportunity for chefs and restaurateurs 

to open up and connect to their communities by investing 

in diversifying their menus. This is less about chasing one specific 

cultural dish and more about embracing a more accurate idea of 

who Canadians are.” 

Stein agrees. “How do we define ourselves in Canada? The reality 

is, we’re the second-largest country in the world, with many 

different people who have brought culinary traditions to our landscape. 

Sticking with one national food identity is a detriment — it 

holds us back from respecting and valuing all of the things that go 

into regional food systems.” FH

ADVERTORIAL 

Balancing the Scales 

Olymel Food Service is providing healthful 

sources of complete protein. 

A 

balanced diet with lots of healthy 

protein plays an essential role in the 

health and well-being of Canadians. 

In fact, this year the U.S. News and World Report 

named the Mediterranean Diet, which is high 

in fruits, vegetables and lean proteins, the best 

diet to follow for 2019. At Olymel Food Service, a 

commitment to producing healthful and delicious 

sources of complete protein is part of what drives its 

business as leaders in Canadian meat processing. 

Protein is vital to building tissue and creating 

enzymes and hormones, but it’s important to 

note not all proteins are created equal. Factors 

such as age, weight and underlying health issues 

can influence the types of protein needed to 

maintain optimal health. Other factors, such as the 

digestibility of the protein source, can also influence 

the types of protein best suited to our diets. 

Animal proteins are considered “complete,” 

meaning they contain all the essential amino acids 

required by the human body. Of all animal proteins, 

chicken and pork not only contain these essential 

amino acids, they’re also highly digestible. Health 

Canada suggests choosing lean or skinless types of 

meat when considering healthy sources of protein. 

Olymel Food Service provides a variety of lean 

pork, chicken and turkey products for the healthconscious 

consumer. Try an omelette with grilled 

vegetables and Olymel Food Service pork and 

chicken sausages for a protein-packed breakfast 

option or an Olymel Food Service chicken-andbroccoli 

lasagne for a healthier take on classic 

comfort food. 

“There’s less fat in chicken and pork compared 

to other red-meat proteins,” Sonia Choquette, 

Olymel’s marketing director, Foodservice explains. 

“Aside from that, there’s higher protein content 

in lean meats (per portion) than in plant-based 

alternatives, which means you don’t need to eat as 

much to get the right amount of protein.” 

Olymel Food Service designs its products to 

meet the specific, evolving needs of the Canadian 

foodservice community. Currently offering more 

than 350 fresh and processed pork, chicken and 

turkey products, it considers the quality of its 

protein sources to be of utmost importance. 

“Olymel’s expertise is rooted in a long tradition 

of excellence and best practices [in the industry],” 

Choquette says. “For example, we’re involved in all 

aspects of pork production, from the breeding to 

the manufacturing of our products.” 

Plant-based meat alternatives are on the 

rise in Canada, but many of these products are 

considered incomplete protein sources (lacking in 

those essential amino acids). The plant-proteins 

that do contain essential amino acids, such as soy, 

buckwheat and quinoa, contain significantly less 

protein per portion than animal-protein sources. 

Combining ethical and environmentally 

sustainable practices with the quality and taste 

they are known for, Olymel provides convenient, 

healthful animal protein sources suitable for all 

areas of foodservice. 

“[At Olymel], the humane treatment of animals 

is a fundamental value,” Choquette says. “We 

constantly strive to improve breeding, transport 

and slaughtering practices to prevent animal 

suffering and protect human health. In addition, 

we ensure our producers, suppliers and employees 

comply with industry-recognized regulations and 

codes of practice.” 

Olymel was the first Canadian company to 

implement CO2 animal anesthesia in its facilities. In 

addition to committing to ethical-farming practices, 

Olymel is reducing its carbon footprint through 

the adoption of energy-efficient practices — 

particularly in the areas of production, processing 

and transport. 

Maintaining a strong relationship with the 

Canadian farmers, Olymel Food Service knows 

taking a vertical approach to food production, from 

farm to plate, is what gives them a step-up on the 

competition. Being confident in the quality of its 

protein sources, it also offers a range of low-sodium, 

nitrate-free, low-fat and gluten-free products for the 

healthcare market. 

1580, rue Eiffel 

Boucherville (Québec) 

Canada J4B 5Y1 

514-858-9000 

olymelfoodservice.com

SERIES 

A Year in Niagara: 

SUMMER 

STORY BY BRUCE MCADAMS | PHOTOGRAPHY BY JEFF KIRK 

In the third instalment of our fourpart 

series on The Restaurant at 

Pearl Morissette, we examine how 

the culinary team addresses the 

challenge of accommodating guests’ 

dietary restrictions without compromising 

the quality of the menu 

Chef Daniel Hadida leads the 

kitchen at The Restaurant at Pearl 

Morissette; (inset) Bruce McAdams 

in conversation with chef Hadida 



When I arrive at The Restaurant 

at Pearl Morissette, it’s midafternoon 

and the staff are 

as welcoming as ever, but it’s 

been a long and busy summer 

and it shows. I spend time catching up with 

chef Eric Robertson, who informs me they’re short 

a few bodies in the kitchen. A turned ankle during 

a lunchtime soccer game, knee surgery for another 

staff member and they’re down two cooks. “The 

guests don’t notice any difference, but we work a 

little harder to get a 10-course tasting menu out.” 

Maitre d’ Roisin Fagin comes over to say hello 

as I wait to speak to chef Daniel Hadida. I ask 

Fagin if she saw the last story I’d written about 

the restaurant. I’m pleased to hear she’d seen 

and enjoyed it but, she points out that I referred 

to their patrons as customers — something they 

never do. Fagin says they refer to people who dine 

with them as guests. This exchange cements what 

I’ve come to know about this restaurant — leadership’s 

commitment to the guest experience is 

not just rhetoric, it’s something that starts at the 

top. If it didn’t, the kind of ‘escapism’ the team is 

trying to provide would not be possible. 

ONE WITH NATURE The idyllic view from the restaurant’s dining room 

26 FOODSERVICE AND HOSPITALITY OCTOBER 2019 

FOODSERVICEANDHOSPITALITY.COM

SERIES 

There are several items I want to cover for this 

instalment of this series, including the increasing 

challenge of dealing with dietary restrictions and 

Hadida’s thoughts on the state of the restaurant 

industry. Although he’s trying to change the current 

restaurant model, Hadida recently said he 

feels the industry is making progress and I ask 

him to explain his thinking. 

When it comes to dietary-restriction requests 

from guests, Hadida and Robertson admit they 

gave the issue huge consideration when they were 

opening the restaurant. They considered saying 

no and even charging more. In the end, they 

committed to accommodating any requests, as 

it aligned with their goal of providing a luxury 

experience. “Our decision is validated by the great feedback 

from guests who are touched by the effort,” says Robertson. 

Hadida adds he hasn’t wasted a moment second-guessing the 

decision; it doesn’t make him happy, but he’s grateful. 

When asked about the process they use to make this happen, 

the chefs produce a reservation sheet for the upcoming week, 

which shows approximately one-quarter of the 240 guests they 

will serve have some form of dietary restrictions. There are 

vegans, pescatarians, guests on gluten-free diets and those with 

allergies to mangos and cinnamon. 

In order to deliver the high level 

of cuisine they’re committed to, 

Robertson says the team looked 

for ways to make handling these 

requests less of a burden. Given it’s 

a reservation-based restaurant that 

books months in advance, it’s able 

to receive information from guests 

ahead of time. When I’ve made 

online reservations at the restaurant, 

I’ve been prompted by Tock 

(the online reservation system) to provide any dietary restrictions 

my party may have. Fagin or another member of the service 

team follow up by phone a week in advance of a reservation 

to ensure they have all necessary information. 

The chefs recommend I attend the restaurant’s weekly 

LEADING BY EXAMPLE 

Chefs Eric Robertson 

and Daniel Hadida 

facilitate the team’s 

weekly meeting 



SLUG HERE 


SERIES 

menu meeting to get a better understanding of 

the efforts required to deliver on this promise. I 

arrive just as the meeting is getting under way. 

All managers and employees are present, including 

the farm team and forager, who have had a 

particularly busy year as the restaurant has more 

than doubled the size of its gardens as well as 

adding a greenhouse on site. The first 20 minutes 

are taken up with what Hadida refers to as a 

weekly check-in. Everyone takes a turn sharing 

what they’ve done on Monday and Tuesday, the 

days the restaurant is closed and everyone has off. 

There’s a comfortable feeling around the table, as 

well as a sense of equity among all. 

Once the catch up is complete, the team moves 

on to the business of the menu. Robertson shares 

the details of the 10-course tasting menu ($96) 

they’ll be preparing for the week. One dish that 

catches my attention features sweet corn with 

sea urchin and black-bean miso finished with a 

plant grown in the garden called ‘rabbit tobacco.’ 

When crushed, this plant gives off the scent of 

maple syrup. Notes are taken by staff and questions 

asked before moving on to how to handle 

this weeks’ dietary restrictions. The team has prepared 

an “allergy sheet” for the week that’s broken 

down by each service. 

Robertson starts his review with Thursday 

dinner service, which includes 40 reservations. 

The allergy sheet shows 12 of these guests have 

some form of dietary restriction. The team goes 

through every plate that will be affected by these 

requests and, while some substitutions are obvious, 

others take several 

team members’ input to 

come up with an appropriate 

alternative. 

The next part of the 

meeting involves the 

restaurant’s forager and 

farm team, who provide 

an update on what 

they’ve been working on. 

Summer is a slow time 

for foraging, but there’s 

been lots of work in the 

gardens — including 

harvesting a variety of 

melons and squash and 

planning and planting 

beds for the upcoming 

seasons. During the farm update, I’m shocked to hear the farm 

team make the group aware they’ve planted some lettuce and 

arugula specifically for staff meals and it will be ready in the 

upcoming week. Though I’m aware of Hadida’s belief that staff 

meals provide an opportunity for the front and back of houses 

to get together in a transaction-free environment, I had no idea 

they were growing specific foods for these meals. 

SHAKE, 

SAUCE 

GEARING UP The team 

meets to discuss 

each week’s menu 

and address any 

dietary restrictions 

that need to be 

accommodated 

OR DRIZZLE 

You can count on Lawry’s Wings Seasonings to deliver big, bold flavour 

to freshly cooked wings in a delicious, crispy coating. Just toss in the 

seasoning, then either sauce or drizzle with Cattlemen’s® BBQ sauce or 

Frank’s RedHot® to quickly create signature wing flavours. Together, they’re 

a winning combination! 

For more menu inspiration, visit www.clubhouseforchefs.ca 

*Reg. TM McCormick Canada ®Reg. TM The French’s Food Company LLC. Used under licence. 



SERIES 

After the meeting, I sit down with Hadida for 

a broader industry discussion. Despite his belief 

that the current restaurant model is broken, he’s 

positive about the progress made in the last 10 

years. He believes the restaurant industry is in 

a transitionary period. “I was fed that passion 

bullshit for a long time; I was institutionalized,” 

he says of a business model that was old, tired, 

and hadn’t changed in years. When asked what’s 

changed, he compares the industry to “a piece 

of kitchen equipment you move and see that it’s 

dirty underneath. In the past, the industry has not 

addressed the dirt, we’ve just put the equipment 

back — we’re now addressing that dirt.” 

It’s a Friday night and time for me to enjoy The Restaurant at 

Pearl Morissette as a guest. My companions — one of whom is 

vegetarian — and I arrive and after a warm greeting, are shown 

to our table. Wine orders are taken and we have the menu 

explained by one of the servers. My friend comments that the 

term ‘vegetarian’ was never used when it was explained she’ll be 

enjoying a menu with a few different ingredients. In all, four 

of the 10 courses come out prepared slightly differently for my 

guest, including a dish prepared with wild mushrooms in place 

of fish. At the end of the meal, each of us is presented a printed 

copy of the menu we enjoyed to take home. We’re all left speechless 

when we see that my vegetarian friend’s menu featured the 

exact dishes she had enjoyed that evening. We expected her 

menu would read like ours, but the team had taken the time to 

personalize a version of the menu just for her. 

A life-long vegetarian, my friend says she’s never had a 

dining experience with a set menu where she’s not felt that she 

was being ‘accommodated for’ or even made to feel a burden. 

Upon leaving the restaurant, we thanked Hadida for a magical 

experience. My friend told him how special she was made to feel 

by the restaurant’s seamless accommodation of her vegetarianism. 

A smile crosses the chef’s face as he receives the praise 

for his team’s effort. At least for this moment, I’m certain he’s 

pleased he decided to face the challenge of dietary restrictions 

head-on. FH 

ALL HANDS ON DECK Chef 

Daniel Hadida is handson 

in all parts of the 

restaurant’s operation — 

from staff meetings (left) 

to service prep 

Join Canada’s top restaurant industry leaders 

to explore new ways to ignite growth. 

FEATURING … 

Keynote Speaker: Manjit Minhas 

Co-founder and CEO at Minhas 

Breweries, Distilleries and Wineries 

Celebrity judge on CBC’s Dragons’ Den 

Canadian Restaurant Leaders Reflect 

Darven Erickson, CEO and President, 

Cypress Five Star, Inc. 

2019 CANADIAN 

RESTAURANT LEADERSHIP SUMMIT 

November 4 – 5 | Arcadian Court | Toronto, ON 

Janet Zuccarini, CEO, 

Gusto 54 Restaurant Group 

Tom Gaglardi, President, 

Northland Properties 

Nivera Wallani, President and GM, 

KFC Canada, Yum! Brands 

… and other thought leaders’ perspectives 

on digital technology, sustainability, 

cannabis legalization, investment, real 

estate, growth strategies, and more! 

SEE THE FULL AGENDA AND REGISTER TODAY: 

RESTAURANTSUMMIT.CA

SUPPLIER PROFILE 

SPECIAL EQUIPMENT FOCUS 

STEEPED 

IN HISTORY 

Fresh off a rebranding, Garland/Welbilt still tops the 

Canadian foodservice-equipment supplier landscape 

By Laura Pratt 

When it comes to the longstanding foodservice-equipment supplier 

Garland/Welbilt, Brian Earle, manager of National Operations 

for McDonald’s Restaurants of Canada, is emphatic in his recommendation. 

“Garland/Welbilt is one of [our] best suppliers,” 

he says. Full stop. You bet, agrees Paulo Ferreira, senior director, 

Design and Construction, at Recipe Unlimited Corporation, 

Canada’s oldest and largest full-service restaurant company, which 

has completed several innovation projects and rollouts with 

Garland/Welbilt — “a very strong organization and one of the best 

companies in the foodservice business.” 

iSTOCK.COM/FEELPIC 



It’s a common refrain among 

customers of this, the world’s 

largest equipment supplier 

to restaurant chains. Freshly 

renamed but steeped in history, 

Garland/Welbilt services 

all aspects of foodservice. But 

chains are the biggest piece, says 

Jeff McMullen, vice-president of 

Sales for Canada, because they 

tend to be the most forwardthinking. 

Garland’s history in Canada 

is a complicated one that dates back to 

1929, when brothers Henry and Alexander 

Hirsch established the Welbilt Stove 

Company. But Garland stoves have been 

around since the late 1800s, when they 

were the beloved output of the Michigan 

Stove Company. Today, these wood- and 

coal-burning cast-iron parlour and potbellied 

antiques are the darlings of the 

collector set. 

Welbilt acquired the Detroit-based 

company in 1955 and the next 60 years 

were spent adding brands to the portfolio 

and shifting ownership. Manitowoc took 

over the company in 2008, but eight years 

later spun off Manitowoc Foodservice. 

NAME GAME Welbilt is commonly known 

to most as Garland due to the popularity 

and history of its flagship range brand 

Keen to find a name representative of 

all the brands in its collection (11 in all: 

Kolpak, Merrychef, Manitowoc, Multiplex, 

Cleveland, Convotherm, Delfield, 

Frymaster, Garland, Lincoln and Merco), 

the company approached the Hirsch family 

to see if the rights to Welbilt were still 

available. They were, and in 2017, the 

company returned to its roots and once 

again became Welbilt. 

“There was confusion in the market,” 

says McMullen, of the evolution. “People 

couldn’t associate all our brands with the 

Manitowoc name. We [wanted] a name 

that would resonate as a top-quality brand 

that can supply everything for 

the kitchen.” 

In another identity twist, Welbilt is 

actually known to most as Garland, thanks 

to the strength of its flagship range brand 

and the history in its rear-view. In 1952, 

Russell Prowe brought the range part of 

the business to Toronto and started building 

units in his garage. Getting to the 

point where Canadians know Welbilt as 

the umbrella brand, McMullen says, will 

be a matter of time, education and effort. 

A rose by any name, Garland/Welbilt 

is an industry leader in technology and 

innovation and the last 20 years has seen 

great advancement on this landscape, 

including a surge of digital and electronic 

novelty. Welbilt was the first to build a 

two-sided grill, for McDonald’s, and offers 

equipment that can cook food 10-times 

faster than anything else — without 

compromising quality. Welbilt’s Garland 

Xpress Grill’s touch-screen control means 

all the operator has to do is drop a hamburger 

patty onto the grill and push a button. 

The robotic plate cooks both sides of 

the burger at once and is more than twice 

as fast as traditional grill methods. 

The company, which also has a partsand-service 

arm, KitchenCare, and a kitchen-design 

arm, fitKitchen, prides itself on 

understanding the customer’s operation, 

challenges, capacities and needs. Its range 

of brands means Garland/Welbilt can offer 

solutions others can’t. “A customer might 

say they need to buy a combi oven, but 

we might assess their needs and say they 

should have a convection oven and 

a steamer instead and here’s why,” 

says McMullen. 

Labour challenges, including both its 

industry paucity and skill shortages, have 

spawned equipment that’s simple and 

intuitive, with touchscreens and the ability 

to standardize recipes. The younger 

customer has also made its mark, inspiring 

the emergence of foodservice that facilitates 

the trend of eating on demand. “It’s 

about instantaneous food — and equip- 

SAM MISURACA [HISTORICAL GARLAND STOVE IMAGE], GRACE GROGAN [GIANT GARLAND STOVE IN MICHIGAN] 

32 FOODSERVICE AND HOSPITALITY OCTOBER 2019 


SOMETHING FOR EVERYONE Garland/ 

Welbit boasts a collection of 11 brands, 

which offer products for all aspects of 

a restaurant’s kitchen 

ment that lets you cook and transport 

it fast without conceding quality,” says 

McMullen. 

But the most robust part of Garland’s 

current business is accelerated cooking 

that employs multiple technologies, such 

as its Merrychef oven, which uses convection, 

microwave and air impingement. 

Beverages are also on the climb, including 

frozen drinks and specialty coffees. 

Welbilt’s Multiplex brand offers a range of 

cooling and beverage-dispensing systems 

that feature technology aimed at reducing 

waste and labour while maximizing productivity 

and profits. 

The call to hold food that stays yummy 

has inspired another burst of innovation. 

Clever Merco warming cabinets keep 

food hot, fresh and ready to serve and 

free up the broiler for lunchtime demand 

by maintaining the quality of nosh prepared 

earlier in the day. Such technology 

is meaningful to kitchen logistics, too, for 

the proximity of the cabinetry to its cooking 

cohorts. 

“When you make the chicken Caesar 

salad, the chicken’s right there,” says 

McMullen. “So often people cross paths 

and bump into each other. We try to eliminate 

those spaghetti drawings by looking 

at everything, even the logistics of human 

movement in the kitchen.” 

McMullen counts an industry trend 

toward consolidation — not only within 

manufacturers, but customers and dealers, 

too — as its most significant business 

challenge. Multiple business practices 

mean it’s hard to stay current on players 

and acquisitions. An abundance of competition, 

says McMullen, keeps everyone on 

their toes. And it’s a challenge to get restaurateurs 

to think about the future, and 

to buy for not just today, but tomorrow. 

“Making sure they understand how technology 

can benefit them and save them 

money is what we do. It’s our mission to 

help people understand why they should 

take that leap.” 

Garland/Welbilt is just shy of a US$2- 

billion company, globally, with 17 manufacturing 

facilities — two in Ontario, 

where Garland, Lincoln and Cleveland 

products are manufactured. The Floridabased 

organization employs approximately 

5,400 worldwide, 500 in Canada. Most of 

its sales — 73 per cent — are in North and 

South America. But, while the U.S. is 10 

times the market, it isn’t 10 times the sales. 

“We have stronger market share in Canada 

than in the U.S.,” says McMullen. 

COMING IN 

NOVEMBER 

SUSTAINABLE 

FISH AND 

SEAFOOD 

• THE HOSPITALITY MARKET REPORT 

• WAREWASHING & RECYCLING 

• SPIRITS 

• 3D TECHNOLOGY 

Up next? Smart kitchens, whose equipment 

is connected via Wi-Fi and is sophisticated 

enough to monitor temperatures 

and maintenance, conduct productioncapacity 

overviews and send notifications 

of potential operational issues to the service 

company. These innovative options have 

been around for a while, says McMullen, 

but labour shortages and the need for 

self-diagnostics have inspired operators to 

embrace them more than ever. 

For McDonald’s Canada, Garland/ 

Welbilt’s a “strong, customer-focused 

organization,” says Earle, that furnishes a 

competitive edge along with quality, 

innovative products and impeccable 

support that extends to menu development, 

operations procedures and quality 

improvements. Garland/Welbilt, says 

Earle, is a powerful third leg in the threelegged 

stool concept Ray Kroc introduced 

to describe a well-running company. 

“They’ve been strong, leading partners for 

our system, our operators and our restaurants,” 

raves Earle. FH 


Coming Next Month_QV.indd 1 

2019-09-17 2:29 PM 


Your Equipment 

Specialist. 

A complete product offering in 

both equipment and smallwares, 

with the combination of our 

design, sales, installation, 

custom fabrication and parts 

and service departments 

allow us to handle all of your 

foodservice needs. 

17 Locations 

View our detailed equipment catalogue 

russellhendrix.com

EQUIPMENT OVERVIEW 

BEYOND THE STATUS QUO 

iSTOCK.COM/DIGTIALSTORM 

Consumer trends 

are driving equipment 

choices across 

all segments 

By Denise Deveau 

Foodservice operators are dealing with a convoluted web of trends — from 

technology advancements and labour shortages, to open kitchen designs and 

skyrocketing real-estate prices — that are having a marked impact on their 

kitchen design and equipment choices. While the basic drivers are consistent 

throughout the industry (the need for speed, efficiency and cost savings), each 

sector has its own spin on the dilemma. 

With real estate at a premium, the push is on to reduce kitchen sizes and 

make them more efficient. For larger formats, it can lead to major equipment 

changes. QSR operations, on the other hand, have long been proficient at 

working within the confines of a small footprint. 

“QSRs have always done well fitting in small spaces and are getting even 

smaller. Then there’s the growing popularity of ghost kitchens for food delivery,” 

says Josh Wolfe, corporate chef and director of Sales with Food Service 

Solutions Inc. in Mississauga, Ont. “Ghost kitchens have become a primary 



method to take space in an industrial area that 

doesn’t have to be retail driven. As a result, 

restaurants can take more of a QSR approach 

because you don’t have the burden of frontof-house 

costs.” 

And, as delivery, takeout and online ordering 

gain popularity, Nanci Giovinazzo, principal 

at Food Forward Consulting in Toronto, 

says her clients are reconsidering how they 

plan out their kitchens. 

“I’ve got some clients with 30 per cent of 

their revenue coming in from takeout,” she 

says. “So, [many of them] are adding commissary 

areas that are not downtown based and 

are a less expensive to build. These commissaries 

are able to service the smaller location, 

their main kitchen, which then becomes the 

finishing kitchen.” 

MORE BANG FOR YOUR BUCK 

With the higher cost per square foot, casual 

and fine dining are motivated to shrink kitchens 

in order to add more revenue-generating 

seats, Wolfe says. “But you can’t just reduce 

the footprint of the kitchen and generate the 

same volume of output doing things the same 

way as yesterday. It simply doesn’t work.” 

Reducing kitchen size and labour requirements 

in back of the house allows operators 

to get out front where the revenue streams 

are, explains Doug Feltmate, foodservice 

and hospitality consultant with Planned 

Foodservice Solutions Inc. in Ottawa. “If 

you’re paying $35/sq. ft. gross rent for your 

space, 15 sq. ft. will cost $525 a year in the 

back of house. The same 15 sq. ft. could generate 

$1,000 to $15,000 annually in the front 

of house.” 

The question remains, how do you take a 

2,400-sq.-ft. space and achieve the same productivity 

and revenue in 1,800-sq.-ft. of space 

with fewer staff, he adds. “The equipment 

used in your operation with be that determining 

factor.” 

Equipment basics that can play a key role 

in reducing space and labour requirements 

are a combi-oven, a blast chiller/freezer and 

a vacuum-pack machine, Feltmate says. “The 

proper combi can replicate several different 

cooking environments and eliminate the need 

for several other pieces without sacrificing 

food and service quality and times.” 

Technology also comes into play on a number 

of fronts, Wolfe notes. “Many efficiencies 

are technology driven. For example, 

self-cleaning appliances, cloud-based connectivity 

for remote programming and 

maintenance, capacitive touch interfaces and 

tablets allow operators to be more effective in 

controlling operations. With cloud connectivity 

for example, you can videoconference, 

conduct training across the country, program 

equipment, manage diagnostics and even do 

maintenance remotely.” 

Self-ordering/self-paying kiosks in QSRs 

are proving valuable tools for optimizing 

space and reducing the number of cashiers. 

“McDonald’s has led the charge in selfordering 

and payment kiosks,” Feltmate says. 

“Three kiosks will replace two cashiers and 

eliminate lineups. A $15,000 to $20,000 initial 

investment could save $60,000 to $75,000 

annually in labour.” 

Switching to a cashless system for any 

operation also saves considerable labour at 

the end of the shift, allowing for instant server 

and management reconciliations 

with the POS system without 

having to count, balance and do 

cash deposits. 

The QSR sector is also leaning 

a bit more on speed-cooking 

technology, Wolfe notes. “They’re 

not having to predict how many 

[items] they’re going to sell. 

Rather, they can heat and crisp 

items when they need to without 

pre-heating.” 

“Even in food-court kiosks, 

they may not be cooking but finishing 

it in front of customers in a 

rapid-cook oven. It adds a level of 

quality to the process. To that end, 

we’re seeing more attractive rapid-cook 

ovens coming into play, 

with curved corners and matte 

colours, not institutional hunks 

of stainless steel,” says Andrew Waddington, 

senior consultant with fsSTRATEGY Inc. 

in Toronto. 

With the growing trend to expanding 

menus, multi-purpose equipment is gaining 

ground at all levels and driving the need for 

multi-purpose systems even more, he adds. 

“Even Tim Hortons is doing fries and burgers 

now. When menus expand, footprints can’t 

match it, so equipment has to do more with 

the same space.” 

FROM THE 

SUPPLY 

SIDE 

More operations are adding eco-friendly 

functions to the equipment mix, Waddington 

says. “Most major refrigeration companies are 

using more environmentally friendly coolants, 

for example. More operators are choosing 

high-efficiency hoods and demand-control 

exhaust systems. We’re seeing a lot more 

focus on ventless technology, rapid-cook 

ovens and warewashers that recapture heat 

and require less chemicals.” 

EQUIPMENT SHOWCASE 

Fine dining stands apart in situations where 

equipment is often more about branding and 

innovation. “Because fine dining pushes innovation 

in food, it’s also pushing equipment 

innovation,” Wolfe says. 

Open-display cooking is becoming an 

increasingly popular option. “People always 

want to see the kitchen; they want to see the 

action,” says Ori Grad, broker at CHI Real 

Estate Group in Toronto, which helps restaurateurs 

find their ideal space. 

“But this means operators need 

to have better and cleaner-looking 

equipment.” 

In fact, for many fine-dining 

CAMERA-READY LOGOTYPE – UL MARK FOR CANADA AND THE U 

The QuiQsilver operations, the push is on to 

Roll-O-Matic create showcase kitchens that 

silverwarerolling 

machine in a wide range of materials, fin- 

include higher-end equipment 

wraps all kinds 

ishes and formats to reflect the 

of flatware in napkins 

at a rate of 500 sets branding and decor, Wolfe notes. 

per hour. The Roll-O- “Once you lose the walls, you 

Matic also rolls and can do a lot with the space. Now 

and chopsticks. Not you can take predetermined setups 

and configure lines however 

only does this piece 

of equipment reduce 

labour, but it you want into a smaller space, 

sanitizes each set with [modular] elements like 

with a built-in ultraviolet 

light as it rolls. spaces or griddles.” 

burners, French tops, warming 

“When you become a morespecialized 

restaurant, the equipment 

reflects that,” Waddington says. 

Whatever the equipment and technology 

choices, operators will need to move outside 

their traditional comfort zones, Feltmate says. 

“They’re going to have to explore different 

ways to do things and dump the traditional 

thought process of, ‘well that’s the way we’ve 

always done it.’ Good operational planning 

and facilities design are needed more than 

ever. The solutions are out there...they just 

have to be put in place.” FH 


IT’S NOT A MYTH... 

IT’S A 

.S. 

• Heavy-duty Star Burners 

with raised ports – 

increased efficiency up 

to 20% 

• Innovative oven options 

– muffled design 

convection, or front 

vented standard bake 

and roast 

• World-renowned oven 

doors with counterweight 

design and 

lifetime warranty 

• Durable robotically 

welded 1/4” angle iron 

frame 

• More usable cooking 

surface area – 12% 

greater than the closest 

competitor 

There are many commercial ranges on the market but only one 

worthy enough to be called Legend. ® 

Montague Legend ® Ranges offer incomparable power, precise heat control, 

consistency and reliability combined with customization options that let you create 

diverse menus with an unlimited range of possibilities. 

It’s time to discover Montague! 

The Montague Company • 1-800-345-1830 • montaguecompany.com

© 2019 Hatco Corporation. All rights reserved. 

Introducing Krampouz 

Electric Crepe Makers 

and Electric Waffle Makers 

KCME & KMW 

Lines Shown 

Hatco + Krampouz = Legendary 

Hatco ® and Krampouz ® are proud to partner together – combining 

Hatco’s nearly 70 year industry-leading legacy of quality, reliability 

and service with the legendary Krampouz brand – and now offer 

Electric Crepe Makers and Electric Waffle Makers. Perfect for 

commercial kitchens and display cooking locations, expand your 

menu offerings and confidently cook the most delicious crepes and 

waffles possible with Hatco and Krampouz. 

Visit www.hatcocorp.com 

or call 888.814.0013 

People who serve, products that solve. ®

EQUIPMENT TREND REPORT 

THE SUM OF ITS PARTS 

When the going gets tough, equipment investments get smarter 

By Denise Deveau | Illustration by Margaret Moore 



Ask an operator what 

drives their equipment 

choices and the answers 

come as no surprise. 

Shrinking margins, 

labour shortages and rising costs have 

long been underlying concerns for 

industry players. To that end, they’re 

seeking out equipment that’s easier, 

more foolproof and more efficient 

than ever. 

There are other influencers at 

work as well. Plant-based menu items, 

the demand for sustainable practices 

and the artisanal-cooking movement 

play a part in equipment choices. 

Then there’s the issue of space. 

Many restaurant owners are optimizing 

smaller-footprint kitchens 

through a number of investments, 

from multi-purpose hot and cold 

appliances, to prep equipment 

that can lighten the storage and 

labour burden. 

THE PRIORITIES 

“Profitability is always the number-1 

priority for equipment decisions,” 

says Tim Cuff, executive chef at 

The Fifteen Group in Vancouver. 

“Operators want to make sure investment 

delivers a return. At the same 

time, the focus is on minimizing the 

kitchen as much as possible to free up 

square footage for customers.” 

Smart choices include self-venting 

combi ovens, he says. “RATIONAL 

[ovens are] useful tools and can save 

tens of thousands of dollars in ventilation. 

It also allows you to put an 

oven in areas you wouldn’t normally 

be able to.” 

Combis are more popular than 

ever, reports Joel Sisson, president 

and founder of Crush Strategy Inc. in 

Burlington. “When skilled labour is 

difficult to find, everything is focused 

on how to deliver consistently good 

quality food without as much work 

in the kitchen. Combi ovens allow 

for a lot of different kinds of cooking 

and holding. The best part is, you just 

have to set the time and you’re done.” 

Longevity also matters and restaurateurs 

are spending more on better, 

more robust pieces, Sisson adds. “We 

had one client exchange their existing 

ice machine for a Hoshizaki system 

for their bar area that offered better 

capacity and recovery.” 

Self-cleaning features are also a 

strong selling point, Sisson notes. 

“People aren’t cleaning as much 

or not as willing to do it. You need 

equipment to do as much as it can.” 

THE INCREDIBLE 

SHRINKING KITCHEN 

It’s not always about the big stuff. 

“Restaurants are looking for ways to 

create a lot of food in smaller footprints, 

because kitchens are much 

smaller than they used to be,” says 

Plant-based 

menu items, 

the demand 

for sustainable 

practices and 

the artisanalcooking 

movement play 

a part in 

equipment 

choices 

iSTOCK.COM/MORRISON1977 [IDEA BULB SKETCH] 


JAM PACKED The vacuum 

packer from Italian manufacturer 

Orved is perfect for small 

restaurants that work with 

single servings 

you save on labour, production 

and storage.” 

Vacuum-packaging systems are also 

an essential efficiency tool, Heaton 

notes. “By shrinking foods in vacuum 

packs, we can lay them on top of each 

other in a smaller freezer unit than we 

would normally use.” 

Heaton says there’s also an evergrowing 

range of compact appliances 

that help clear floor space. “I’ve seen 

some incredible dishwashing and 

sanitizing machines that have been 

shrunk down to fit smaller spaces. 

Ventless combi ovens are another 

way to save space. We use them 

everywhere. [in the kitchen]” 

Induction cooktops are not only 

cleaner and more efficient, they don’t 

take up nearly as much room as a sixburner 

gas range and keep the kitchen 

cooler, he adds. “The great thing is 

they can be sunk into the counter or 

moved when you want to. We also use 

a lot of under-the-counter refrigeration 

and freezer units so they don’t 

take up workspace.” 

“It’s all about more seats and 

“I’ve seen 

some 

incredible 

dishwashing 

and 

sanitizing 

machines 

that have 

been 

shrunk 

down to 

fit smaller 

spaces” 

— Ben Heaton, 

corporate 

executive chef, 

ICONINK 

Ben Heaton, corporate executive chef 

at ICONINK in Toronto. 

Rather than massive ovens and 

refrigeration systems, a smallerformat 

kitchen may be well stocked 

with blenders, sous-vide equipment, 

vacuum-sealing systems and shrunkdown 

appliances. 

One effective approach is to produce 

as much as you can in batches 

beforehand, Heaton explains. “In the 

old days you might have had five or 

six ranges. Now, with pre-cooked 

techniques, you might only have one. 

There’s also less guesswork in cooking 

when you can get food ready ahead 

of time. It helps simplify the size of 

the space and the number of people 

you need.” 

High-powered blenders and food 

processors are counted among his 

kitchen mainstays. “Rather than using 

large ice-cream-churning machines 

for gelato, we use smaller Pacojet 

blenders and freeze portions that can 

be blended to order. Thermomix is 

heavily used for sauce work because 

it blends and heats up. You can throw 

dry or wet food in and bring it to the 

temperature you want. It’s a lot more 

expensive than a bowl and whisk, but 



High-speed combination ovens 

for a perfect finished product 

every time, using the industry’s 

newest user interface 

Copa Express 

bigger cavity 

smaller footprint 

compact series 

light duty series 

medium to heavy duty series 

Rocket Express 

faster than 

a bullet! 

Microwaves that deliver 

the cooking power you need 

Give your operation 

the power to succeed! 

For more information on our complete Celcook line 

or to schedule a demo, just give us a call 

1-866-77CELCO (23526) 

www.celco.ca 

making kitchens as efficient as possible,” 

says Andy Slinn, executive 

chef, Joseph Richard Group (JRG) in 

Surrey, B.C. 

RATIONAL combi ovens play a 

big role in JRG’s operations, he says. 

“They’re great time and space savers 

because they can do so many things 

at once and you can program them 

using a memory stick. We can use 

the steaming feature for our Asianconcept 

restaurants, for example, and 

eliminate the need for rice cookers.” 

For prep work, JRG uses Vitamix 

blenders and Robot Coupe mixers. 

“They’re super easy and don’t 

break down.” 

Rather than separate walk-in 

coolers and fridges, he prefers spacesaving 

combination refrigerator/freezers. 

“We use True a lot because of the 

service and warranties.” 

And, rather than grills, Slinn has 

transitioned to flat-top griddles from 

Southbend. “They’re fantastic. You 

can have a three-foot-long system 

running three different temperatures 

at the same time. I can cook eggs on 

one at 200° and hamburgers on the 

other at 400° — you can’t do that 

with a grill.” 

THE PACKAGING 

REVOLUTION 

With worldwide concern over waste 

and single-use plastics, sustainable 

packaging is becoming an increasingly 

important focus. 

“Sustainable packaging is huge 

with the millennial market especially,” 

Cuff says. “More people are looking 

at that.” 

Sisson says the focus on sustainable 

packaging is becoming a major issue 

for restaurants and consumers alike. 

“There’s a big push on making guests 

feel their operations are environmentally 

friendly. There’s a number of 

movements to eco-friendly packaging. 

Yes, it comes at a premium but, for 

many, it’s an investment they need 

to make.” 

Canadian restaurateurs are at an 

advantage since the population is 

on board, says Mark Marinozzi, 

vice-president of Marketing for 

World Centric in Rohnert Park, 

Calif., a producer of compostable 

tableware products. 

“Canadians have a strong interest 

in supporting and doing the 

right thing from an environmental 

>>> story continues on pg. 46 


Kason 

Sounds 

Better 

Solid craftsmanship has a sound. 

Connections snap into place, hinges 

swing silently and latches sound solid when 

they catch. It all starts with relentless quality 

control. It’s the reason Kason has stood 

the test of time, supplying accessories to all 

the major kitchen equipment manufacturers. 

Nothing sounds better than the quality 

and value you’ve added with Kason. 

It’s Better with Kason. 

1.800.935.2766 | BetterWithKason.com 

Booth #Z14 P2

[Advertorial] 

KASON: RELIABLE PRECISION, 

QUALITY CRAFTSMANSHIP 

Insights on a trusted supplier from Mike McGuire, 

managing partner at Zink Foodservice 

Durability is an important consideration 

when purchasing any type of foodservice 

equipment. All too often, purchasers 

focus on the “big picture” and overlook 

seemingly unimportant details, such as 

the durability and life-expectancy of 

hardware and accessories. Like links in a 

chain, each part of a kitchen’s equipment 

needs to be strong so it can run smoothly. 

Mike McGuire, managing partner at Zink 

Foodservice in Columbus, Ohio, says 

some buyers focus strictly on the cost of 

equipment without pausing to “evaluate 

how long the parts will last.” He points 

to the example of a restaurant that’s 

currently under construction. “It’s probably 

going to be here for 25 years,” he says. 

“The equipment that’s going in there needs 

to last most of that time.” 

Often, improving equipment durability 

comes right down to the hardware. While 

many operations professionals examine 

every aspect of how a piece of equipment 

will work in their restaurant, “the hardware 

around the equipment is something they 

spend very little time with,” he says, 

adding they often forget “the incredible 

pounding the equipment takes in a typical 

foodservice operation.” 

Strength and functionality aside, the 

styling and design of the hardware 

becomes even more important in an 

open kitchen setting, says McGuire. 

“People are intrigued by the kitchen. In 

open layouts, customers can see how the 

kitchen operates and using well-designed, 

heavy-duty hardware adds to the overall 

aesthetic of the space.” 

Creating Long-lasting, 

Dependable Hardware 

McGuire’s experience in the industry 

has taught him to value high-quality, 

long-lasting parts: that’s why he trusts 

Kason. It’s products are thoughtfully 

designed and manufactured with care 

and precision in the U.S.A. “Kason has 

been a supplier across the entire industry 

and is well known for its durability 

and reliability,” he says. 

This commitment to quality extends to 

the OEM products Kason manufactures, 

says McGuire. “It works closely with 

its customers to develop products that 

will help suppliers move to a new level, 

to incorporate a new component that 

manufacturers are looking for.” Kason 

craftsmanship can improve those products, 

he says. For example, “Kason developed 

some specifi c handles and hinges for 

a walk-in cooler that has made a big 

difference in how the doors close… how 

they’re adjustable,” McGuire says. 

“It’s unique, and we use it as a big selling 

advantage for our walk-in coolers.” 

Of course, a good product is nothing 

without good service to back it up, and 

McGuire says Kason excels at service. 

Its regional warehouses “make it very 

handy to get product when customers need 

it. Almost nobody I know in this industry 

has the distribution network that it has.” 

The fact that Kason is a family-owned 

business is yet another reason McGuire 

trusts it. “They treat us like family and value 

us as a partner,” he says. It’s a partnership 

that only improves with time, McGuire says, 

noting “we rely on them because of the 

incredible history that they’ve had and what 

they’ve accomplished.” 

Craftsmanship is an integral part 

of Kason’s manufacturing process. 

A Kason 1248 Hinge just after 

robotic polishing. 

Kason’s family-oriented culture 

makes a positive difference in their 

product’s quality. 

BetterWithKason.com

story continued from pg. 42 

THE LAST STRAW Paper straws 

from World Centric 

and social standpoint. In addition, 

restaurants have access to a more 

widespread composting infrastructure 

than in the U.S.” 

A WORLD VIEW 

For anyone wanting to keep tabs on 

future equipment trends, it helps to 

look outside of North America, says 

Josh Wolfe, corporate chef with Food 

Service Solutions Inc. in Mississauga, 

Ont. “Europe has always been at the 

forefront of blast chilling and combioven 

technology, for example.” 

One innovation of note from 

Italy is vacuum-packing technology. 

“Orved has a marvellous take 

on food-processing tools based on 

vacuum technology. They’ve figured 

out how to use very specific programming 

to modify the atmosphere in 

the chamber to do way more than 

just preserve products,” says Wolfe. 

Systems can be used to clean mussels 

and clams, marinate and infuse 

oils and liquids 

within minutes or 

hours rather than 

days or weeks. 

“When combined 

with blast chilling 

and combi ovens, 

it can potentially 

touch huge pieces 

of an entire operation,” 

Wolfe says. 

Switzerland’s 

Brunner-Anliker is revolutionizing 

prep functions with a unique 

high-volume fruit-and-vegetable-cutting 

machine. “It excels in combining 

throughput and speed along with 

precision,” Wolfe says. The system can 

dice to the precision of a Japanese 

knife and improve yield — particularly 

for soft products such as strawberries, 

tomatoes and bananas. 

“It can do this in huge volumes, 

which is key for operators,” Wolfe 

says. He estimates ROI to be about 10 

MULTI-TASKER The 

Thermomix is like 

having a team of 

chefs wrapped into 

one small appliance 

THE MOST 

RELIABLE 

EQUIPMENT FOR 

ALL YOUR PIZZA 

NEEDS 

Bow, NH | Essex, VT | www.pitco.com | www.marsalovens.com 

Solstice Supreme 

Fryer Systems 

Wave Series Oven

Professional warewashing technology 

M-iQ – The future 

of dishwashing 

M-iQ: Holistic cleaning technology for a cleaner world 

At MEIKO, we’re continually developing new cleaning technologies. But we don’t just strive to advance 

technology, we have the bigger picture in mind: people, nature and resources. We want to provide sustainable 

cleaning technology for a cleaner world. And we fi nd that sometimes we must integrate contradictory elements 

into a coherent solution. 

Absolute cleanliness and safety must balance with the conservancy of water and energy. Cost-effective 

economics must meld with the most modern of intelligent technologies. MEIKO takes on the challenge to manage 

all the essential aspects of the world’s best cleaning technology. The result: The M-iQ conveyor diswasher. 

The new defi nition of cleaning technology. 

See how a well-known hotel 

saved BIG using a M-iQ conveyor 

dishwasher 

Scan to download the 

Frontier Energy Report 

800.55.MEIKO | INFO@MEIKO.CA | WWW.MEIKO.CA 

FOLLOW US ON:

years based on labour savings. 

Heaton found his favourite kitchen 

tool — a stand-up sheeter — when 

visiting the Middle East. He uses the 

countertop unit for making pita and 

flatbread. “You just drop in the dough 

and you’re ready to go. I love that piece 

of equipment.” 

A SCHOLARLY APPROACH 

A culinary school is another focal point 

for exploring the equipment needs of 

today and the future. That’s because 

its job is to prepare students for the 

industry and where they’ll be working, 

says Alison Iannarelli, executive 

chef at Centennial College’s School of 

Hospitality, Tourism and Culinary Arts 

in Toronto. “We show them, realistically, 

what they may encounter in their 

careers, from large equipment to small.” 

When it comes to the hot side of 

things, students are introduced to conventional 

gas ovens, burners and stoves, 

as well as induction cooktops, grills and 

barbecues. “We also have RATIONAL 

and Garland combi ovens in multiple 

sizes for our event centre, labs and restaurant. 

We have beautiful deck ovens 

and a conveyor rotating oven as well.” 

A new addition is a custom-built outdoor 

wood-burning oven. “It’s a good 

opportunity for us to show students 

different ways of cooking without gas,” 

Iannarelli explains. “We may also 

incorporate a fire pit as more restaurants 

are going back to artisanal and 

rustic [method].” 

Other recent acquisitions include an 

industrial-grade spiral mixer and a grain 

mill. “Along with the wood-burning 

oven, we’ve created a whole new learning 

opportunity for students,” she says. 

On the cold front, blast chillers are 

used in the large-quantity baking lab. 

“We have different ice-cream machines 

and new walk-in refrigeration systems.” 

In recognition of the ever-expanding 

plant-based movement, the college’s 

appliance inventory includes Pacojets 

and Vitamix blenders, spiralizers and a 

Ruby Juicer 2000. “Utilizing fruit and 

vegetables in different ways is becoming 

more popular,” Iannarelli adds. 

THE ART OF IT ALL 

Beyond the size, space and cost savings, 

a growing number of restaurants 

are going the artisanal route. “That’s a 

big thing,” Cuff says. “If it’s pizza, a lot 

are going back to wood. Tandoor ovens 

and rotisserie equipment are big as 

well. Charcuterie has been growing in 

popularity in the last 10 years. It’s really 

exploded, so we’re seeing a lot of interest 

in dry-aging and curing cabinets and 

other specialty equipment.” 

Another trend affecting choice is 

the move to open-kitchen and cheftable 

venues, he adds. “They provide 

that Instagrammable moment for restaurants. 

Equipment elements are being 

incorporated into the aesthetic of 

the restaurant in ways we’ve never 

seen before.” FH 

CHANGE THE GAME 

WITH A NEW KIND 

OF PRE-RINSE UNIT. 

With its unique pull-down activation, unparalleled 

reliability and premium design, the all-new T&S 

DuraPull pre-rinse unit is a real game-changer. 

Discover the low total cost of ownership that comes 

with choosing the market’s most durable pre-rinse 

unit. Learn more at www.tsbsavings.com. 

www.tsbrass.com 

DuraPull’s 7-year parts warranty (excluding labor) is more than twice the standard 3-year pre-rinse unit warranty — and 

T&S Cerama cartridges proudly carry a lifetime warranty. Please note that any modification to the unit voids the warranty.

EQUIPMENT TECHNOLOGY 

TABLETOP TECH 

Improving efficiency 

with tableside and 

tabletop tablets 

By Shelby O’Connor 

iSTOCK.COM/DJILEDESIGN 

Tablets are making the move from a 

source of portable entertainment to 

an invaluable tech tool for operators. 

“Tableside ordering is where 

tablets really shine,” says Scott 

Waldrum, vice-president of Marketing at 

B.C.-based Squirrel Systems, which specializes 

in restaurant point-of-sale systems. “Having 

your server come over and be able to order 

directly from the tablet at the table has a 

ton of benefits for guests, as well as the 

restaurant.” 

The goal of Squirrel Systems’ tablets is 

to help elevate guest experiences by making 

service more efficient. “When you have 

tableside ordering and then runners to bring 

the food out, you get more attentive service,” 

says Waldrum. “Servers aren’t running back 

and forth to put orders in and get food. [It] 

changes the operational model of the floor. 

Servers are with customers more often and 

can handle more tables.” 

Servers can also be armed with a wealth 

of information to help customers make dining 

choices. Tablets can be programmed to 

include the ingredients in each dish, wine 

pairings, calorie counts, specials and inventory 

counts for specific dishes so servers know 

exactly what’s available. 

Restaurant-management teams also use 

tablets to access real-time data and reports to 

organize day-to-day operations. “The older 

model would have managers in the back 

looking at reports, data and managing the 

restaurant,” says Waldrum. “If the managers 

have tablets, that’s all available to them while 

they’re on the floor. [They can look at] average 

check sizes, table turns — those are the 

metrics they measure for shifts.” 

Kitchen automation helps tablets connect 

the front and back of house. “When an order 

comes through from the server on the tablet 

or regular terminal, the automation system 

sends different parts of that order to different 

stations,” explains Waldrum. “The order 

is separated appropriately, depending on how 

long it takes to deliver those items, so it all 

comes out together.” 

For those who want technology to play a 

larger part in giving customers control, Presto 

offers several tablet solutions, including a 

tabletop system called PrestoPrime and Presto 

Wearables — a watch-like platform worn on 

staffs’ wrists. The wearables can immediately 

notify servers when an order is placed by the 

customer through the tabletop tablets and 

when the kitchen has finished making that 

table’s food, leading to quicker and more 

attentive service. 

The PrestoPrime tabletop device allows 

guests to place their own orders. Restaurants 

can customize their tablets and choose how 

much control their diners have over menu 

options. “Our customers can pick how much 

[information] is exposed to the customer — 

some want the entire menu and some want 

a partial menu,” says Rajat Suri, CEO and 

founder of Presto. 

If customers have dietary restrictions, Suri 

says “[the tablets] can be programmed with 

dietary information, nutritional information, 

calorie counts and can allow [guests] to filter 

[menu options] by different diets.” 

As guests wait for their orders to be 

brought out, they can engage in one of the 

many games offered by the tabletop platform. 

“We have multi-player trivia so people can 

play against real people, in real time, in the 

restaurant or across the country,” says Suri. 

“We [also] have kids’ games and digital 

board games.” 

Partnered with the newer Presto Wearables, 

the tabletop tablets also immediately notify 

managers when a guest is unhappy so they 

can quickly resolve issues and generate positive 

experiences. 

Suri believes guests are happier when they 

can control their own experience. “We capture 

around 20 times more guest feedback on our 

system than any other system out there,” he 

says. “The restaurants can use [the information 

from the surveys] to drive better performance. 

With immediate feedback, if a guest 

is unhappy, they can be talked to and rescued 

before they leave the restaurant.” FH 



*Reg. TM McCormick Canada | ®Reg. TM The French’s Food Company LLC. Used under licence.

POURING FOR PROFITS 

MIXING 

THINGS UP 

Sustainability is driving innovation 

in Canada’s cocktail category 

BY JESSICA HURAS 

iSTOCK.COM/MARIANVEJCIK 

Cocktail culture in 

Canada is on the 

rise, with Restaurants 

Canada reporting 

spirit servings at 

casual-dining restaurants 

increased from 16 per cent in 

2013 to 20 per cent in 2018. 

Spirits are in higher demand at 

fine-dining restaurants as well, 

with additional research showing 

spirits now account for 23 per 

cent of alcohol servings. 

“Cocktails, like the Old 

Fashioned, are commonplace 

and slide off the tongue for the 

average guest now,” says Amber 

Bruce, bar manager at the Keefer 

Bar in Vancouver. “A restaurant 

that used to only have a selection 

of imported beers and bigbox 

wine brands now needs to 

make at least classic cocktails. It’s 

become an expectation.” 

Health, sustainability and 

the locavore movement are driving 

forces in many areas of foodservice 

and the cocktail world is 

no exception. “There’s more focus 

on local products,” says Bruce. “A 

couple of years ago, we only had 

two or three different Canadian 

gins and vodkas, but now the 

craft-distillery movement is 

blowing up.” 

In addition to using more 

Canadian-made craft spirits, 

mixologists are incorporating 

local produce. Andrew Keyes, 

head bartender at Halifax’s Lot 

Six Bar & Restaurant, says his 

team sources herbs such as mint 

and basil — and unconventional 

ingredients such as parsnips — 

from local farmer’s markets to 

use in cocktails. 

Evelyn Chick, bar manager 

at Toronto’s PrettyUgly bar, says 

bartenders are increasingly 

approaching local ingredients 

with the mindset of a chef; thinking 

about the flavours of a cocktail 

the same way a chef might 

think about the flavours of a dish. 

“In Canada, we have an abundance 

of things like cedar, balsam 

fir and mushrooms,” says Chick. 

“And we can get [items] like 

rockweed or sea asparagus from 

the east coast — that’s a great 

thing that sets Canadian cocktails 

apart.” 

Bartenders are also becoming 

more mindful about waste and 

the sustainability of their ingredients. 

“It’s being creative with 

the use of everything,” says Chick. 

“It’s thinking about your ingredients 

and allowing for a second or 

third use instead of just tossing 

it away.” 

For example, leftover limes 

and lemons are used to make new 

ingredients, such as liqueurs and 

citrus stocks for other drinks. “I 

always like to talk about the life 

of a pineapple,” says Chick. “If we 

juice the pineapple for service, 

we’ll use that pineapple juice to 

make a syrup and we ferment the 

pineapple husk to make tepache 

(a fermented beverage made from 

the peel and rind of pineapples).” 

The wider availability of 

non-alcoholic distillates such as 

Seedlip, a popular alcohol-free 

spirit developed in the U.K., 

is driving a continued trend 

towards low ABV cocktails and 

mocktails. “It allows people to go 

out and have a few drinks and 

not be intoxicated,” says Chick. 

“You can also experience more 

flavours that way.” 

Bruce adds the trend towards 

high-end mocktails is more 

inclusive for customers who want 

to have a drink with their friends 

but prefer not to consume 

alcohol. “It makes them feel 

more at home because they can 

blend into the social fabric and 

not be called out by their friends,” 

says Bruce. FH 

MADE 

WITH 

LOVE 

Founded in Montreal in 2009, Made with Love is one of Canada’s biggest mixology competitions. Every year, some of the 

country’s best bartenders compete locally, with the winners from each region then going head-to-head to compete for 

the national title. “The competitions are always extravagant,” says Florence Doyon-Simon, national event planner for 

Made with Love. “We ask bartenders to push their limits in terms of creativity.” 



CHEF’S CORNER 

A CULINARY JOURNEY 

Chef Angus An opened his mind to Thai cuisine 

and his culinary inspiration changed 

STORY BY SHELBY O’CONNOR 

After being classically trained at the French Culinary Institute in New 

York, Angus An — owner of five popular restaurants in Vancouver — 

was skeptical about the opportunity to join chef David Thompson’s 

team at his Michelin-star Thai restaurant Nahm, in London. 

“I had a very closed-minded notion that Asian food was a more 

lacklustre, less formal and spectacular cuisine than French or European cuisine,” 

An says. “When I first had the opportunity to work with David, I didn’t know if 

I wanted to learn [to cook] Thai food because my experiences with [it] in North 

America [weren’t good.]” 

But all this changed when An first experienced Thompson’s food. “I realized 

how closed-minded and naïve I was, because the food was amazing — full of balance 

and layers of robust and sharp flavours.” 

Realizing joining Nahm would broaden his culinary horizons, An took advantage 

of the opportunity. Ultimately, An believes, his decision saved his career. 

When he returned to Canada in 2006, he opened his first restaurant, 

Gastropod, in Vancouver. The restaurant specialized in 

European food prepared with modern cooking techniques. 

“It was very well received when it opened, but 

within a couple of years — when the economy was bad 

in 2009 — we were forced to either close or rebrand.” 

The choice to rebrand was successful, as Maenam — 

An’s flagship restaurant — is “still going strong ” 10 years 

later. The dishes at Maenam are based on traditional 

Thai recipes, which incorporate local, sustainably harvested 

ingredients when possible, with a balance of hot, 

sour, sweet and salty flavours. 

“My [cooking] philosophy is keeping things simple 

and doing it well and with integrity,” says the 38-yearold 

native of Taiwan. “When I was younger, I was more 

interested in techie, modern food, but now understand 

food just has to taste good.” 

An has opened several other restaurants including 

Longtail Kitchen, Fat Mao Noodles, Freebird Chicken 

Shack, Sen Pad Thai and, his latest venture, Popina 

Canteen — a collaboration with three other local chefs 

that opened in summer 2018. 

Located on Granville Island 

BITS & BITES 

FAVOURITE FOOD 

MEMORY 

Picking lemons in 

his grandmother’s 

backyard 

in California 

FAVOURITE 

INGREDIENTS 

Olive oil, lemons 

and anchovies 

FAVOURITE 

CULINARY 

DESTINATION 

Thailand, Japan 

or Europe 

ALTERNATE 

CAREER 

Architect 

and built out of shipping containers, 

Popina Canteen is An’s 

only project not focused on 

southeast-Asian cuisine. 

Popina’s menu offerings 

include a grass-fed, B.C.-beef 

cheeseburger ($12), an organic 

white quinoa and kale salad 

topped with a Japanese-curry 

dressing ($10) and a seafood 

tray featuring half a Dungeness 

crab or half a lobster, nahmjim-marinated 

swimming scallops, 

peel-and-eat side-stripe 

shrimp, albacore tuna crudo 

and mussles escabeche ($45). 

“Having a restaurant right 

on the water, in shipping containers, 

[with] a bit of a patio 

[is] quite an amazing concept,” 

says An. “We’re very proud and 

happy with the result.” FH 


EVERYTHING 

ROASTING 

Industry leading ovens that steam, 

roast, broil, bake and rethermalize 

TO 

REFRIGERATION 

Reliable refrigeration with an incredible 

diversified range of options 

YOU NEED 

SQUEEZING 

Innovative commercial juicers designed to 

maximize yield and minimize labour 

TO 

SAUTÉING 

Ranges, broilers and ovens 

with unsurpassed performance 

FROM BEGINNING 

FREEZING 

World renowned ice makers for any 

commercial and hospitality needs 

TO 

FRYING 

The industry’s most powerful, reliable, 

and cost-effective deep frying solutions 

TO END. 

PACKAGING 

Professional vacuum packaging machines 

in table top and floor-model sizes 

TO 

POLISHING 

Stemware and cutlery dryers and 

polishers for a stunning first impression 

GBS offers a wide variety of premium foodservice products and aftermarket support. With 13 different 

industry-leading manufacturing partners, thousands of product options and over 100 years of combined 

industry expertise, we are able to solve virtually every equipment need. 

1.888.402.1242 GBSCOOKS.COM

Experience the Unexpected. 

Join us at a RATIONAL 

CookingLive event. 

With the SelfCookingCenter ® you can see up to… 

> 95 %* less fat usage. 

> 70 %* less energy consumption. 

> 50 %* faster cooking times. 

> 20 %* less food shrinkage. 

Live. Free. Near you. 

See upcoming events and register at rationalcanada.com. 

*Compared to a traditional kitchen without a combi-steamer.

October 2019 Digital Issue

Create successful ePaper yourself

Delete template?

Save as template?