November/December 2020

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FOOD FILE FREEPIK.COM 16 FOODSERVICE AND HOSPITALITY OCTOBER NOVEMBER/DECEMBER 2020 2020 FOODSERVICEANDHOSPITALITY.COM
for SUSTAINABLE OPTIONS RESTAURATEURS ARE MOVING TO SIMPLER MENUS AND LOCAL SUPPLY BY DENISE DEVEAU for sustainable seafood is far from the demand losing traction with consumers. But, as with all things pandemic related, there’s been a significant impact on the diversity and quantity of inventory across the board. Foodservice operators are doing their best to work around the complexities by adjusting menus, forging relationships with new verticals and going hyper-local with their seafood sourcing where they can. Sophika Kostyniuk, manager, Ocean Wise Seafood in Vancouver, says prior to the turnaround, sustainable seafood was booming. “Last fall, when things were still ‘normal,’ there was tremendous appetite for diversity of seafood on the market and supply chains opened up to meet demand. In 2018, we saw record volumes in seafood consumed per person per year.” The rise in seafood’s popularity grew from the diversity of offerings and growing demand for leaner protein sources. Fads such as poke bowls and sushi grew as North-American palates evolved. Up-andcoming species before the pandemic included halibut, spot prawns and geoduck giant clams. When the world turned upside down in March, it created instability in the supply chain, particularly for higher-end offerings, Kostyniuk explains. “Export markets shut down. The market wasn’t there to sustain the volumes harvesters needed to sell them. High-end restaurants were severely impacted.” FOODSERVICEANDHOSPITALITY.COM NOVEMBER/DECEMBER2020 FOODSERVICE AND HOSPITALITY 17
Page 1: HOSPITALITY HEROES CANADIAN PUBLICA
Page 4 and 5: FROM THE EDITOR THE ART OF GIVING U
Page 6 and 7: Thank you for stepping up to the pl
Page 8 and 9: GOING VIRTUAL Toronto-based restaur
Page 10 and 11: PIZZA PARTNERSHIP Mohamad Fakih, fo
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Page 25 and 26: SPONSORED CONTENT Canadian Egg Farm
Page 27 and 28: During the height of shutdowns, man
Page 29: We’re in this together We salute
Page 32 and 33: Mohamad Fakih (left) is well-known
Page 34 and 35: When COVID-19 forced the cancellati
Page 36 and 37: Branding and Buzzing used its resou
Page 38 and 39: Mark McEwan and his team stepped up
Page 40 and 41: When COVID-19 hit the foodservice i
Page 42 and 43: Garland-Welbilt Canada acts on COVI
Page 44 and 45: Jagger Gordon has expanded Feed it
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November/December 2020

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