September 2020

FEEL-GOOD STORIES FROM THE HOSPITALITY INDUSTRY
Farmers
Helping
Communities
More than 200,000 servings of
fresh ground pork will help feed Ontario families in
need this year, thanks to a grassroots fundraising
initiative supported by hog farmers and their
industry partners.
In July, the Pork Industry Gratitude Project
announced that a combined total of $85,000 had
been raised since April to support the Friendsof-the-Foodbank
program, which provides fresh
ground pork to the Feed-Ontario network of foodbanks.
An additional $15,000 will be made available
to county pork associations to allow them to
increase community-based food donations.
The Pork Industry Gratitude Project is a grassroots
initiative launched by hog farmers in Perth
County who were looking to make a positive
impact in the early days of the COVID-19 crisis.
Even as farmers themselves struggled with
on-farm challenges and supply-chain disruptions
caused by the pandemic, organizers of the
Gratitude Project saw three ways they could help
make things better for others: increasing support
for Feed Ontario through the Ontario Pork Friends of
the Foodbank Program; providing additional funds
for community-based food giving by local pork
associations; and hosting Farmer-to-Frontline-
Worker Appreciation Box Lunches for employees at
Ontario’s two largest processing plants.
With support from county-level pork associations,
farming families, Ontario Pork and businesses
connected to agriculture, the group exceeded its
initial fundraising goal of $100,000 by more than
a third. Gold-level sponsors include South West
Ontario Veterinary Services and Purina (Cargill).
Silver-level sponsors include Farmer’s Farmacy/
Grand Valley Fortifiers, Synergy Swine Inc., Schlegel
Home Farms and Floradale Feed Mill.
MR MIKES
Celebrates
60th
Anniversary
MR MIKES SteakhouseCasual
commemorated 60 years this
summer. To thank loyal guests
for their support — especially
in 2020 — it hosted community
barbecues at locations across
Canada, with all proceeds donated
to select local charities.
“MR MIKES was started 60
years ago with the goal of
bringing great food and
affordable indulgences in a casual
environment to Canadians who
share a love of friends, family, fun
and their community,” explains
Robin Chakrabarti, president of
MR MIKES SteakhouseCasual.
“The celebration of our 60th
anniversary is a way to show our
appreciation for our guests’ loyalty
and passion for our brand for
the past six decades. During this
strange and difficult year of 2020,
we are as proud as ever to be a
Canadian-owned success story
working arm-in-arm with our
franchisees and restaurant teams
across Canada to provide a safe
yet high-energy gathering spot
in the community for our guests,
who are our extended family
and for whom we wake up every
morning excited to deliver the
spirit of the first MR MIKES. Thanks
to every individual who has been
a part, big or small, in the last
sixty years of MR MIKES.”
Stepping Up
When the COVID-19 pandemic
hit and the foodservice industry
came to halt, Charles Rothman,
chef and regional manager at
Mississauga, Ont.-based Food
Service Solutions, found himself
with extra time on his hands.
His wife, a long-time employee
at Edmonton Meals on Wheels,
told him that the agency had
seen a decrease in volunteer
numbers and was desperate
for help. Rothman spent a few
weeks in the Meals-on-Wheels kitchen until he was offered a two-month
contract to manage the communications department His connections to
the local hospitality industry were exactly what the agency needed. Within
days he recruited industry professionals from around Edmonton to assist
the kitchen-production team. During his two months, Rothman built partnerships
with local businesses and obtained donations to meet the urgent
needs of the agency. He also ran the Essential Toiletry Kit initiative,, which
worked to collect, assemble and deliver Essential Toiletry Kits. More than 650
vulnerable and isolated Edmontonians.
Feeding the
As part of an effort to thank frontline
workers, Harvey’s offered its flamegrilled
burgers free to deserving
Canadians during its Harvey’s RV
Frontlines
summer tour, which kicked off July
17. During the tour, the burger chain gave away 50,000 free ‘Thanks’
burgers to frontline grocery-store workers and communities.
It was one of many initiatives from Harvey’s to support and thank
Canadians during the COVID-19 pandemic. In March, Harvey’s said
thank you to frontline healthcare workers by offering 50-per-cent
off its orders for themselves and their families and, more recently,
partnered with Bauer Hockey, attaching payment machines to hockey
sticks to help with physical distancing and putting associate and
guest safety at the forefront.
“Frontline grocery-store workers and Harvey’s restaurant associates
have supported Canadians by providing food solutions throughout these
challenging times,” says Chelsea Kellock, senior director of Marketing,
Harvey’s Canada. “Harvey’s wanted to recognize and give back to our
fellow food titans who are at the heart of their communities.”
64 FOODSERVICE AND HOSPITALITY SEPTEMBER 2020
FOODSERVICEANDHOSPITALITY.COM