October 2019 Digital Issue

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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
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