March/April (Revised)
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COFFEE<br />
NEW.0<br />
MAN ON A<br />
MISSION<br />
Chef Tallis Voakes has joined Tim<br />
Hortons as the brand’s new Culinary<br />
Lead. Voakes was formally trained at<br />
Le Cordon Bleu in Ottawa and went<br />
on to work with world-renowned<br />
chefs, including Nobu Matsuhisa<br />
and Jason Atherton at Gordon<br />
Ramsay’s restaurant Maze, as well as<br />
at three one-Michelin-star restaurants.<br />
He’s also been an in-demand food<br />
stylist for Hollywood and TV<br />
productions. “My mission of making<br />
the food at Tim Hortons even better<br />
for our guests across Canada is just<br />
so, so exciting,” says Voakes. “There<br />
are many things that are already<br />
awesome and you don’t mess with<br />
a good thing…It’s about making<br />
sure all the elements of a sandwich<br />
or a soup or a doughnut are all the<br />
very best and create a ‘wow’ eating<br />
experience.”<br />
Tim Hortons introduced an improved<br />
Dark Roast earlier this year, featuring<br />
100-per-cent premium Arabica<br />
beans and boasting a bolder and richer<br />
flavour. The first Tim Hortons Dark<br />
Roast launched in 2014 and the recipe<br />
was then adapted to be darker in 2017.<br />
“The amount of work that went into<br />
developing this new Dark Roast was really<br />
incredible. We actually developed about four<br />
dozen variations of the Dark Roast to zeroin<br />
on the perfect balance of richness and<br />
smoothness,” says Kevin West, head of Coffee<br />
Operations, Tim Hortons. “It’s incredibly<br />
rich with a harmonious blend of complex<br />
flavours, subtle notes of chocolate, cedar and<br />
even hints of fruit and floral characteristics.”<br />
FIGHTING FEES<br />
In January, Montreal restaurant Déli Boyz filed a class-action lawsuit<br />
against food-delivery companies over the commissions charged by<br />
these services during the pandemic. The case is targeting food-delivery<br />
companies Uber Eats, DoorDash and SkipTheDishes and points to<br />
the relationship between restaurants and these companies as “a<br />
contract of adhesion, where commission cannot be negotiated<br />
and is imposed on the restaurant.” The case seeks<br />
damages, for all Quebec restaurants, equal to the amount<br />
of the commissions paid to the named delivery companies<br />
in excess of 15-per-cent of the total cost of the customer<br />
order going back two years. The application also seeks an<br />
injunction ordering third-party delivery services to stop charging<br />
commissions exceeding 15 per cent.<br />
MEANINGFUL PARTNERSHIP<br />
Mealshare and A&W Canada have launched a new,<br />
ongoing national partnership to help combat youth<br />
hunger. Through the partnership, which aims to<br />
provide 1,250,000 meals per year, one meal will be<br />
provided to a youth in need through Mealshare for<br />
every Cheddar Bacon Uncle Burger Combo ordered<br />
on ‘Mealshare Mondays.’ And, customers can always<br />
‘Make it a Mealshare’ by adding $1 to their order.<br />
“The support of A&W restaurants will make a huge<br />
impact for Mealshare and all the youth we support<br />
across the entire country,” says Jeremy Bryant, cofounder<br />
of Mealshare. Meals are provided through<br />
Mealshare’s network of 450 local charity partners<br />
across Canada, with 80 per cent of Mealshare’s<br />
financial support staying in local communities<br />
where the Mealshare item was purchased. The<br />
remaining 20 per cent goes internationally to<br />
Save the Children.<br />
6 FOODSERVICE AND HOSPITALITY MARCH/APRIL 2021 FOODSERVICEANDHOSPITALITY.COM
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