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FROM THE EDITOR JACK BE NIMBLE, JACK BE QUICK In today’s marketplace, where change happens on a dime, resiliency and innovation are proving paramount to success. Certainly, the foodservice-and-hospitality industry is no stranger to challenges. Looking back on the past 50 years, one can see how the industry has been forced to evolve, due primarily to a number of challenges it’s had foisted on it. During that time, the industry has had to deal with labour shortages (minium-wage increases), no-smoking legislation as well as ingredient-labelling legislation. But as serious as those challenges were, they seem to pale in comparison to those that have hit the industry in the past decade. Perhaps they appear more serious because the rate of change is so much quicker, which means operators are barely able to deal with one challenge when yet another one hits them. What’s an operator to do? And, how can they find success in such a fluid marketplace where the rules change every day? The good news is that where there are challenges, there are also opportunities for growth (see story on p. 30) — partly because challenges have a way of forcing us to look at creative solutions. In talking to several operators recently, it’s clear many issues keep them awake at night — whether it’s the continuous labour shortages, the impact of changing demographics and the disruption it’s fuelling or the significant changes technology is creating for customers and businesses alike. At the end of the day, these challenges are forcing operators to get more creative and resilient — whether they want to or not — because the reality is, if you don’t change, and do it quickly, your company becomes irrelevant. As one Top-100 president told me recently, with the velocity of change so much more pronounced these days, operators are being forced to become more agile and adaptable. That spells good news for customers, who have more choices available to them than ever before. But from an operator point of view, as important as it is to be nimble and adaptable, any planned change has to make sense from a business point of view. After all, not every trend makes sense for every business. As Vince Sgabellone, foodservice industry analyst, The NPD Group, says in this month’s retail challenge story (see p. 32), restaurant operators walk a fine line between sticking with what they know and evolving to keep up with the competition. “Focusing on your core customer is key — who they are and why they’re coming to you. Stand out in the market, do what is best for you and your customers. If you’re not speaking to your customers, somebody else will.” ROSANNA CAIRA rcaira@kostuchmedia.com @foodservicemag facebook.com/foodservicehospitalitymagazine instagram.com/rosannacaira NICK WONG, LOCATION PROVIDED BY VIA CIBO 2 FOODSERVICE AND HOSPITALITY MARCH 2020 FOODSERVICEANDHOSPITALITY.COM
EST. 1968 | VOLUME 53, NO. 3 | MARCH 2020 EDITOR & PUBLISHER ROSANNA CAIRA ART DIRECTOR MARGARET MOORE MANAGING EDITOR AMY BOSTOCK ASSOCIATE EDITOR DANIELLE SCHALK EDITORIAL ASSISTANT NICK LAWS MULTIMEDIA MANAGER DEREK RAE DESIGN MANAGER COURTNEY JENKINS DESIGN ASSISTANT JACLYN FLOMEN SOCIAL MEDIA MANAGER/EVENTS CO-ORDINATOR JHANELLE PORTER 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 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. A Commercial Division of RE/MAX Ulitmate Realty Inc. Independently Owned and Operated. This ad is not meant to solicit existing listings.
Page 1 and 2: EARLY EATS Breakfast and brunch ope
Page 3: VOLUME 53, NO.3 | MARCH 2020 CHALLE
Page 7: MONTHLY NEWS AND UPDATES FOR THE FO
Page 10 and 11: RESTOBUZZ A few months after the cl
Page 12 and 13: THRILL OF THE GRILL VERIFIED CANADI
Page 14 and 15: HOT CONCEPTS FISHBONE The Mediterra
Page 16 and 17: FOOD FILE Breakfast-and-brunch tren
Page 18 and 19: YOU’VE NEVER SEEN FULLY COOKED BA
Page 20 and 21: FOOD FILE Traditional bacon and egg
Page 22 and 23: Quality spreads. Happy customers. S
Page 24 and 25: FOOD FILE From the Supply Side Perf
Page 28 and 29: FOOD FILE (at left) Lamb Weston’s
Page 30 and 31: PROFILE Sunset Grill recently updat
Page 32 and 33: STAND A N D DELIVER OPERATORS ARE G
Page 34 and 35: GAINING G R O U N D THE EXPERIENCE
Page 36 and 37: WASTE LAND FOOD-WASTE SOLUTIONS ARE
Page 38 and 39: L A B O U R RELATIONS TO ATTRACT AN
Page 40 and 41: S A F E PASSAGE STAFF TRAINING IS K
Page 42 and 43: INTRODUCING TUESDAY, APRIL 21 ST ,
Page 44 and 45: EQUIPMENT Nugget ice was first popu
Page 46 and 47: EQUIPMENT “They have water and th
Page 48 and 49: TECHNOLOGY suburbs make up [about]
Page 50 and 51: CHEF’S CORNER DIAMOND IN THE ROUG
Page 52: Ventless Convection Ovens

FH0320

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