THIRST QUENCHERS The Art Of - Plating p. 49 - Chef Connexion
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SPRING/SUMMER 2018
THIRST
QUENCHERS
p. 29
The Art Of
Plating p. 49
Up for catching
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Generation Z, that is
p. 52
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THIS ISSUE
D E PA R TM E N T S
2 President’s Letter
7 Great Advice
12 Staying Ahead
38 Taste Nation
43 Inspired Menu
57 Recipe Central
FE AT U R ES
17 IN SEASONS
Spring Fling
21 WHAT’S UP!
Brand Points PLUS
29 OPEN MENU
Global Thirst
7
Quenchers
35 MARKETING 101
Are You
Instagrammable?
Chef Connexion is published twice a Creative Direction and Production 44 COST CHECK
year by Greenbridge Foodservice Bravada Consumer Communications Bread That’s Worth
The Dough
Managing Editor Translation
Jane Auster Jérôme Kurès 49 GOOD BUSINESS
Contributing Writers Mailing Address The Art of Plating
Suzanne Boles Chef Connexion Magazine
Darren Climans Greenbridge Foodservice Inc.
52 FOODIE
Kate Engineer 1373 Victoria Street N. Unit 201 Generation Zs
Julie Gedeon Kitchener, ON N2B 3R6
Lawrence Herzog Look for Brand Points PLUS
Alison Kent www.chefconnexion.ca qualifying products throughout
Cherie Thompson www.brandpointsplus.ca the magazine!
Great advice By Cherie Thompson
The
vegetarians
are coming...
are you
ready?
Mentions of "vegetarian" on A menu lacking vegetarian options don’t need to blow up all your hard work
alienates up to 33%, or nearly 12 to make room for vegetarian diners.
Canadian menus grew 7.2% million Canadians, according to a
over the past two years and poll commissioned by the Vancouver Who are they and what do
24.5% over the past year.
Humane Society. That’s right. One-
third of our population is either
they want?
vegetarian or eating less meat. Collectively, vegetarians choose,
Mentions of "vegan" are up whether for health, preference, ethical,
Operators can ill afford to close the
29.6% and 16% over the same door on this growing consumer group.
religious or environmental reasons, to
exclude some or all animal products
time period. But designing your existing menu took from their diets. You need to ask what
©2016 Technomic Inc.
time and creativity. Don’t worry; you they eat to know how to serve them: u
CHEFCONNEXION.CA 7
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GREAT ADVICE
According to technomic’s menumonitor, Vegetarian – exclusion of meat and Solutions’ corporate chef for Canada.
other animal products from the diet “There are a variety of reasons, all very
“gluten-free” is the leading health
Lactovegetarian – vegetarian who personal and subjective, that someone
claim on Canadian menus, appearing may choose to follow a specific diet.”
eats dairy products
1,956 times. Operators are expanding The “why” should not matter to you
Ovovegetarian – vegetarian who
the gluten-free options they offer on as an operator in the customer service
eats eggs
business.
menus to appeal to health-focused Pescevegetarian or pescatarian –
Tuori reminds us of the importance of
diners in addition to diners with vegetarian who eats fish and seafood
spreading the word. “Many customers,
dietary restrictions. Restaurants are Pollovegetarian – vegetarian who with special diets, tend to remain loyal
serving up gluten-free varieties of eats chicken to restaurants they know have food for
pizza crust, bread for sandwiches, Vegan – one who excludes meat and them and tend to avoid others. Unless
other animal products from the diet the operator informs potential new
breading and desserts.
and does not use any animal products customers, they may not even consider
The second leading health claim on Flexitarian – primarily a vegetarian
dining there.”
Canadian menus is “vegetarian.” who sometimes eats animal products TOP TIP. Advertise at the table or
A lot of this popularity can be counter, online and on social media
to communicate to current and
attributed to an increased interest in Put out the welcome signs potential customers. Use table tent
plant-based menus. “Take all requests with the utmost cards, for now, if changing your
respect,” says Kyla Tuori, Unilever Food menu isn’t in the budget. u
Vegetables are taking centre stage on
many menus as operators attempt to
court not only vegans or vegetarians,
but flexitarian diners as well.
Another health claim appearing on
menus is “organic.”
This term fits within a growing call
for clean and natural foods produced
without fertilizers, antibiotics,
pesticides and other additives. Not only
are organic foods appealing for health
reasons, but organic sourcing also
promotes eco-friendly practices.
CHEFCONNEXION.CA 9
GREAT ADVICE
Power up your menu dazzles the palate with a blend of
North African spices.
“Vegetarian menu offerings should
“Clubhouse has a roasted garlic and
not be an ‘afterthought’,” advises
red pepper seasoning, and LaGrille
Tuori. “However, (operators) can use
has a vegetable seasoning perfect for
a variety of the ingredients already
basting vegetables for the grill, pan or
on hand.” You don’t need to clear out
oven,” Snellen suggests.
your kitchen.
Don’t make it more complicated than
TOP TIP. Evaluate your current menu
necessary. Do you need a vegetarian
with the palate of a vegetarian. Read
version of a Caesar salad? “No, it
label ingredients diligently – gelatin
makes more sense to offer a completely
and Worcestershire sauce, for
different salad, well prepared and well
example, are no-goes for vegetarians.
seasoned, suitable for a plant-based
How many offerings? Tuori diet,” Chef Juriaan offers.
suggests, “At least a couple in each
Unilever’s Kyla Tuori adds, “Create
segment of the menu. Variety is
these dishes with creativity and
key and will drive loyal customers.”
care. Make these veggie dishes so
Add to your ‘craveable’ they tempt even the most
existing menu Food strategies steadfast carnivore.”
focusing on However you rework the menu, ensure
your offerings suit your capabilities
After all, who could resist a Red Curry
Thai Fried Cauliflower?
non-meat and represent your brand.
The vegetarians are here to stay.
protein sources: “The simplest approach is Embrace this growing segment. Open
• Dairy substitution. If you are a protein- your menu and invite them in.
• Eggs centred establishment, take
advantage of all the vegetarian
• Pulses (beans and lentils)
• Tofu – soybean curd, available
options available to us,” says Juriaan
Snellen, executive corporate chef
Vegetarian
in various textures and flavours
for McCormick Canada. There are recipes to tickle
• Tempeh – fermented pressed
soybean that can also be made
delicious, high-quality pre-made
options that go from freezer to table
diners’ palates
from other legumes, cereals – think veggie burgers and hot http://clubhouseforchefs.
or coconut dogs, seitan sausages and meatless ca/recipes/flavour-
• TVP (Textured Vegetable chicken breasts.
forecast/mediterranean-
Protein) – extracted plant-based Snellen, like a third of Canadians, vegetable-shakshuka
proteins, available as granules, is consuming less meat and enjoys
powder, cubes or slices the creative challenge in vegetarian http://clubhouseforchefs.
• Seitan – cooked wheat cooking. “The biggest difference ca/recipes/vegetarian/
protein (gluten) between meat and vegetables is red-curry-thai-fried-
the lack of umami flavours. Using
• Nuts cauliflower
spices and seasonings can boost the
• Seeds umami on your vegetarian menu.” A
• Grains Mediterranean Vegetable Shakshuka
10 SPRING/SUMMER 2018
We’ve done the work for you
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Try this light lunch classic.
MEDITERR ANEAN FRITTATA
INGREDIENTS
2 cups liquid whole egg 1. In a large bowl, mix together potatoes, green and red
2 cups milk peppers and olives.
300 g hash brown potatoes
150 g black olives, chopped 2. Blend in liquid egg, milk, garlic, salt and pepper.
150 g green peppers, diced Pour egg mixture into baking dish and sprinkle with cheese.
150 g red peppers, diced
130 g shredded cheese 3. Bake at 350°F for 45–50 mins or until the frittata reaches
1 tsp garlic granules an internal temperature of 165°F (74°C).
¼ tsp salt
¼ tsp ground black pepper 4. Cut into squares and enjoy.
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STAYING AHEAD
Platemates
By Lawrence Herzog Time to sidle up to your seconds-in-command
Add Miscela to your
favourite side for a
punch of flavour!
12 SPRING/SUMMER 2018
STAYING AHEAD
Lift your profits and your menu with creative sides. They’re a
great way to freshen menus without too much extra financial
outlay, and you can even reduce the cost of proteins by
offering smaller portions dressed up with their sidekicks.
Sides can also spark cravings that spur traffic. Highlighting
more seasonal and limited-availability sides may help drive
more visits, data from Technomic suggest.
Shifting eating habits = new opportunities
Technomic’s Canadian Starters, Small Plates & Sides
Consumer Trend Report reveals:
• Leading sides at top LSR chains serve both sit-down and
on-the-go occasions. Breads and fries are still top choices.
Fastest-growing are proteins (up 50%) and non-breaded
vegetables (up 19%).
• At FSRs, fries and non-breaded vegetables are still top
sides. More filling options are growing, such as taco and
pizza starters and pasta/noodle sides (up 38%). Healthier
sides are also growing, including deli salads (up 22%),
sweet potatoes and varieties of rice.
SM A LL PL ATES A ND SIDES GROW ING IN POPUL A R IT Y
POWERHOUSE SIDES
“Health-conscious consumers are looking for better choices
without compromising on taste,” says Mars Canada Food
Service chef and writer Cherie Thompson (also a writer for
Chef Connexion). “Grains are always in season and don’t
take up valuable fridge or freezer space. A quick trip to the
spice rack (or herb garden) will keep things fresh all year
long without straining food costs.”
A clean ingredient list (natural, familiar, simple) is the
opportunity for customization for flavour and nutrition and
a way to meet the growing dietary needs of your customers,
she says. Technomic data indicate that consumers are more
likely to pay extra for vegetarian, vegan and perceived
healthy options.
Grains have great plate appeal, adding texture, colour and
nutrition, she notes. They’re kitchen-friendly time savers, too,
with easy prep, exceptional hold and dry storage.
CHEFCONNEXION.CA 13STAYING AHEAD
MISCELA CAN ADD A BOOST OF FLAVOUR TO ANY DISH,
ESPECIALLY SIDES
Appetizer: Panna cotta made with
Cherie’s tip: butternut squash and goat cheese
Uncle Ben’s Quinoa and Ancient topped with some zest of orange.
Grains Medley makes a nutritious
Main course side: Pan-seared kale
Vegan Apple Cinnamon Breakfast
with bacon, caramelized onion,
Porridge, a delectable Smoked
pepitas and roasted garlic.
Cheddar Veggie Burger and a gutsy
Roasted Garlic and Herb Pilaf that Main course side: Slow-roasted
pairs with any protein. tomatoes served warm with a drizzle
of olive oil blended with fresh basil,
Take a simple, easy-to-prepare pilaf,
use one of Uncle Ben’s trending oregano and parmesan cheese.
premium, wholegrain blends and see
what it can do. Creating simple sides
• Spring – Ginger Coconut Spinach Finding ways to design simple and easy
• Summer – Thyme Walnut sides that look like a lot more work has
Green Bean gone into them is a big saver – in time
and dollars. One example is miscela,
• Fall – Smokey Mushroom
a mixture of garden vegetables, fruits,
• Winter – Carrot Ras al Hanout herbs and spices with bold flavours.
“Miscela can add a boost of flavour
Plants on the side to any dish, especially sides where
you can simply mix in with a grain
More diners are looking for plant-
or pasta to create a complex dish in
based foods. Appetizers and creative
FACT seconds, says Matt Park, marketing
sides are a great way to introduce
QUICK
coordinator, Derlea Brand Foods.
new tastes and fresh flavours to your
consumers are guests, says John Placko, culinary
“Miscela is versatile; it can act as an
ingredient or topper in both hot and
more likely to director at Modern Culinary Academy.
cold applications. It’s a low calorie,
pay extra for natural, gluten-free, vegetarian, kosher
vegetarian, vegan On the menu with Chef John: product that accommodates a wide
and perceived Appetizer: Cauliflower florets roasted range of food and dietary restrictions.”
with olive oil, garlic, paprika and sea
healthy options. salt and topped with a purée of roasted
So do your mains – and your budget –
a favour by sidling up to creative sides
red pepper blended with yogurt and that add oomph to the plate and colour
Technomic’s Consumer Trend Report
ground cumin. to any menu.
14 SPRING/SUMMER 2018THE PERFECT CANVAS
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By Lawrence Herzog
How sweet it is!
• Only 51% of consumers eat
dessert at the same restaurant
where they eat their meal.
• Desserts are more likely to
influence younger than older
diners’ restaurant choices.
• 3 in 10 (31%) consumers and
37% of women say they’d be
more likely to order dessert
if a mini-portioned option
were available.
Sources: Technomic’s 2017 Canadian Ethnic
Food & Beverage CTRE Menu and Technomic’s
latest desserts report
14
16 FALL/WINTER 20172018
SPRING/SUMMERIN SEASONS
By Lawrence Herzog
Fall in love with spring colour on your menu
through spices, vegetables, global flavours,
and spring desserts. Here’s how to wake up
your plates as the seasons turn. Celebrate
the delight of the warmer months and tempt
your guests with brighter and lighter choices.
Delicious dessert dayparts
According to Technomic, 57% of Canadian consumers
indulge in dessert at least once a week and across all dayparts.
“While consumers eat dessert throughout the day, their need
states differ by daypart,” explains Anne Mills, manager of
consumer insights. “Smaller, handheld desserts such as
cookies and doughnuts will appeal for daytime snacks or
lunch add-ons, while indulgent varieties such as cake or pie
appeal more strongly later in the day. Healthier options such
as muffins, smoothies and fruit resonate for desserts eaten as
meal replacements.”
Think bright, think fresh
Tossed crisp salads with an abundance of spring vegetables
like asparagus, red radishes, shaved fennel and watercress
will brighten up your menu. “Use herbs like dill, cilantro or
parsley to add a fresh spring element to any dish,” says Juriaan
Snellen, McCormick Canada’s executive corporate chef. u
CHEFCONNEXION.CA 17IN SEASONS
Fall in love with spring colour on your menu
through spices, vegetables, global flavours,
and spring desserts.
“Spring is the season for lighter fare, “As a side with warm asparagus, a soft the meringue with whipped cream,
fluffy frittatas topped with green poached egg and shaved Parmesan layer a tall glass with multiple levels of
asparagus, snipped chives and a touch cheese with cracked black pepper strawberries, passion fruit sauce and
of lemon pepper,” Snellen adds. Edible is a nice way to enjoy asparagus. A the meringue/cream mix.”
flowers are becoming more popular baked flatbread with Alfredo sauce,
and they bring colour to the plate and asparagus, sliced cooked potato,
add a unique peppery note. mozzarella and Parmesan cheeses.
Mindful consumption
And even as a sorbet between courses.” We’re starting to see more interest
and availability of food that feeds
Celebrating the stalk both mind and body, Chef Juriaan
When he thinks of spring menus, John
Put some spring in your soups notes. “This holistic approach to
Placko thinks first of asparagus. The Lighter, broth-based soups like lemon mindful consumption while shaking
culinary director of Modern Culinary chicken and rice or a spicy Thai off some excess weight put on over
Academy says the short window of pea soup go well with the season, the colder months and holiday season
opportunity for wonderfully fresh Snellen says. Spring is the best time is very popular in the springtime.
asparagus makes it all the more to enjoy succulent lamb seasoned Chilled artisanal tonics that promote
precious and delightful. You could even with rosemary, thyme and green gut health or a rebalancing cocktail
create an asparagus menu, he suggests. peppercorns paired with fresh peas, of ginger, turmeric, pineapple and
mint and a refreshing Middle Eastern dandelions offered as a digestive will
• Start with an appetizer of steamed
labneh made from strained yogurt. give your menus a spring makeover.”
asparagus with a gremolata of
parsley, lemon zest, garlic and
olive oil – a nice way to let the Light, fruity, colourful desserts
vegetable shine.
Rhubarb in pies, jams or paired with Recipes:
• Craft a cream of asparagus soup a touch of honey as a side dish brings
http://clubhouseforchefs.ca/recipes/
by using the spears as well as a sour tart element to the table. Fresh
other-meats/fennel-lamb-burgers-with-piri-
all the trimmings and top it with fruits paired with egg white meringue
piri-romesco-sauce
chopped fresh mint and a drizzle and tangy sorbets are good options for
of Tabasco spiked sour cream. spring desserts, Snellen says. http://clubhouseforchefs.ca/recipes/eggs-
dairy/tuscan-frittata
• Create a salad with asparagus “Make spring desserts light, fruity and
cooked al dente and then chilled colourful,” John Placko suggests. “An http://clubhouseforchefs.ca/recipes/
and topped with a drizzle of Eton Mess is a perfect choice. Take vegetable-fruit/spinach-salad-with-lemon-
sriracha mayo, sliced green onion crumbled meringue, whipped cream, herb-goat-cheese
and smoked salt that brings this fresh strawberries and add a twist on http://clubhouseforchefs.ca/recipes/
dish to life. a classic with passionfruit sauce. Mix poultry/strawberry-asparagus-chicken-salad
18 SPRING/SUMMER 2018IN SEASONS
Edible Flowers
bring colour to
the plate
spring & summer are the seasons for lighter fare
Fresh Asparagus
Makes any meal
more inviting
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WHAT’S
SEASONS
UP?
stories By Lawrence Herzog
Casino Rama Gives Back To Their Community
Meet executive chef John Cordeaux Please tell us about your business, a 12-table poker room and 11 different
and Jeff Mustoe, director of especially the foodservice element. foodservice outlets to suit almost any
procurement at Casino Rama Resort, Mustoe: Casino Rama Resort creates
culinary desire.
Orillia, Ont. the perfect entertainment experience, How would you describe your
Rather than using their Brand Points blending hot casino action, big name cuisine?
PLUS rewards for kitchen upgrades, concerts and sporting events, luxury Cordeaux: Casino Rama Resort mixes
Cordeaux and Mustoe turned their focus accommodations, along with a variety a blend of everything from fine dining
outward. Casino Rama Resort, which of delicious dining options. As one of in our St. Germain’s outlet to authentic
served more than 1.6 million meals the province’s premier entertainment Asian cuisine in our Willow outlet, to
last year, decided to donate kitchen destinations, the casino features over our main buffet, Couchiching Court.
equipment and supplies to Orillia’s 2,500 of the latest slot machines and We offer casual dining and late
Lighthouse Soup Kitchen and Shelter. more than 100 gaming tables including night treats in our Cedar outlet. u
INTS PLUS
PO
D
BRAN
S E LF
UR
RE W RD Y
O
A
CHEFCONNEXION.CA 21WHAT'S UP?
We intend to continue to leverage the opportunities that
the Brand Points PLUS program offers
How do you use the Brands Points What have you donated to this
PLUS program? point?
Mustoe: We are happy to participate Mustoe: So far we’ve donated a
in the program through our KitchenAid Pro Line Series 7-Qt
business partnership with Flanagan Bowl Lift Stand Mixer, Zwilling Twin
Foodservice. We monitor the sponsors Professional S 6-Piece Knife Block Set,
and have made some changes in the Browne-Halco Full Size Clear Rack
SKUs we purchase in order to obtain Cover, EFI Full Size Front Load 20-
more points. Tier Bun Rack, JA Henckels Twin Four
How did you come to the decision to Star II 8" Chef's Knife, JA Henckels
donate your points? 10" Diamond Coated Knife Sharpener,
Vollrath Tribute 14" Stainless Steel Fry
Mustoe: Casino Rama Resort is
We've donated many fortunate to be well funded with top-of-
Pan, and various food products.
commercial grade appliances, the-line kitchen facilities. Our culinary What has been the response to the
team wanted to reach out to our donation both inside and outside
hardware and food products. community to see if we could donate the organization?
to another facility that could use a Mustoe: It’s been very positive both
boost of quality kitchen equipment internally as well as externally. We are
and food offered by the Brand Points planning to do this again next year
PLUS program. We made a donation to once we accumulate enough points to
the Lighthouse in Orillia as a gift from make another meaningful donation.
our culinary team to theirs through our What is on your radar for your
charitable arm Casino Rama Cares. points in the months ahead?
We thought: What could we do to make Mustoe: We intend to continue to
an impact on the community? We leverage the opportunities that the BPP
really wanted it to be from our culinary program offers and we are intending
team to someone else’s culinary team to reach out to some of our key
and when we found out what the business partners to see what we can
Lighthouse was doing, it just seemed do to strengthen our ability to provide
like a perfect fit. meaningful donations to others in the
Cordeaux: I am very fortunate to community in the future.
work in an amazing kitchen, but not
everybody has that kind of facility. If
there’s an opportunity to help those
less fortunate than ourselves and we
can give them a helping hand, then
that’s what we want to do.
22 SPRING/SUMMER 2018You Will LOVE The Versatility & Value
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eriemeats.com Bringing Practical Solutions to the Foodservice IndustryWHAT'S UP? IN SEASONS
iron goat
By Julie Gedeon What is the story behind the Iron When did your restaurant join the
Goat name? Brand Points PLUS program?
Meet Michael Hay, the Iron Goat’s We were inspired by Canmore history, Our representatives at Pratts Food
general manager and the restaurant/ specifically a train engine that was Service encouraged us to join four
pub’s first chef. built by the Canadian Pacific Railway years ago and were great in explaining
The Iron Goat in Canmore, Alta., in 1905 and sold to Canmore Mines the benefits. So we joined immediately.
beams with pride as a restaurant/ Ltd. in 1943. It hauled coal until it was Restaurants are a penny business, so
pub rooted in the community. Award- retired to Calgary’s Heritage Park in anything that we can do to leverage
winning architecture greets patrons. 1963. And, of course, it was named after the benefits from our purchases is truly
A two-storey building features 40-foot the goats that were used to haul coal out appreciated. The Brand Points PLUS
windows, cathedral ceilings and a 125- of mines years earlier. Our restaurant/ program helps us to get those items
seat patio to admire the beauty of the pub pays tribute to Canmore’s railway that make the day-to-day work easier
nearby Rockies. The menu is meant for past with a depiction of the Iron Goat but are a bit of a luxury.
local folks and innovatively embraces carved into our front door and actual
regional cuisine. The restaurant/
pub’s name and décor are inspired by
train track at the base of our bar,
embedded into some of our floor, and
ANYTHING THAT WE CAN DO
Canmore’s railway and mining history. continuing up a stairway. TO LEVERAGE THE BENEFITS
Congratulations on the Iron Goat
entering its 11th year. What do you
FROM OUR PURCHASES IS
attribute to its enduring success? TRULY APPRECIATED.
Our primary goal was to establish
So how have your redeemed some of
a place that pulled the community
your points?
together. It’s designed for locals. We
love when tourists visit, but they’ll One of our best acquisitions has been
be greeted by servers wearing a set of Cambro food inserts that our
comfortable T-shirts and jeans and told chefs really appreciate having in their
about the meatloaf on the menu. It’s kitchen, and we really couldn’t have
been our No. 1 seller since we opened. afforded to purchase them unless we
had cut back on something else. The
I know you focus on great pub food,
Brand Points PLUS program was a
but it seems you nearly always
way to get them in the course of doing
incorporate regional flair.
business with Pratts, a supplier that we
You’re right. For instance, our meatloaf hold in high regard because its team is
has bison and elk. We serve duck always ready to help us with whatever
wings instead of chicken wings. And our restaurant needs.
people love to munch on our pickle
fries or start off with our cheddar and
ale dip.
24 SPRING/SUMMER 2018YOU’RE GOOD
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Contact your De Luxe™ Sales Representative
email: deluxe.sales@novolex.com | visit: novolex.com
www.novolex.com | © Jan 2018 Novolex™WHAT'S UP? IN SEASONS
rockaberry
So I talked to the owners and bought experimenting. One of our newest
the Sources Blvd. location in 2004. For creations is a cabane à sucre/sugar
as
several years, I also continued to work shack pie that has a sponge base
as an aircraft maintenance engineer at that’s soaked in maple sugar. If you
Air Canada. have a sweet tooth, you’ll love this
What convinced you that you could one. Of course, we have blueberry,
be successful as a restaurateur? strawberry and all the other fruit pies
that give Rockaberry its name, but also
I already had a lot of management
innovative desserts, such as truffle,
experience at Air Canada. I thought
banalicious, and chocolate lasagna pie.
I would enjoy the challenge of
Sometimes, we just introduce a new
By Julie Gedeon managing a Rockaberry location
twist on a favourite as another option.
because I love people and I love food!
For instance, we put cheese into our
Meet Kevin Groleau Plus my maternal grandmother owned
most popular apple crumble a couple
restaurants all her life, so I guess I
If you still believe that no one could of years ago to create a new pie and it’s
sensed this is in my blood.
make apple pie better than your now our second bestseller.
grandma, you haven’t tried the apple Has Rockaberry changed since it
Why did you join the Brand Points
crumble or apple crumble cheese at first opened in 1989?
PLUS program?
Rockaberry. The restaurant’s pies – Rockaberry started out in 1989 by
some 25 varieties in all – consistently distinguishing itself with its variety I found out about it when I changed
win acclaim from Montreal media as of innovative fresh pies that people distributors a while back after my
the best desserts in and around town. enjoyed on the premises or took home existing supplier was letting me
Kevin Groleau, who with partner Dany or to a friend’s house for dessert. Since down with shortages, delays and
Hashem, now owns three locations, then, it has evolved into a full-service other problems. Of course, getting the
originally just dropped by the eatery for restaurant that more recently also has supplies I need in time is paramount.
a scrumptious slice. a liquor permit. So I love that at one My current distributor’s representative
Franchise owner, Rockaberry, Dollard des table we’ll have a family with young will drop everything and personally
Ormeaux, Kirkland and Vaudreuil-Dorion, Que. children for dinner, at another a group deliver products if I ever find myself in
of teens later enjoying a slice of pie after a jam. The Brand Points PLUS program
So how did you become an owner of
a movie night, and at the bar a group is a nice added bonus to all of this.
the business?
of sports fans or business colleagues Do you have plans for your points?
I first became familiar with Rockaberry toasting a special event or achievement.
as a customer and, of course, love the We just started a while ago, so we
Rockaberry is now open from 11 a.m. to
various pies that are baked fresh daily. I don’t have that many loyalty points
1 a.m., so it accommodates everyone
admired the concept of a more upscale yet. However, we recently signed a few
but remains a more relaxed and family-
café/restaurant where people could bigger supply deals that should generate
oriented atmosphere than a bar.
relax and chat over a slice of pie and quite a number of points. So we’ll see
What goes into deciding what kind of what we need when those materialize.
coffee. I also liked that it didn’t stay
pies to make? There’s always a need for something
open as late as a bar, or attract that kind
of crowd. Our bakers are constantly when you’re running a restaurant.
26 SPRING/SUMMER 2018CHEFCONNEXION.CA 25
28 SPRING/SUMMER 2018
OPEN MENU
GLOBAL
THIRST
QUENCHERS
By Suzanne Boles
Beverages aren’t just about thirst quenching anymore;
they’re also about health and refreshment. Twists
on tried and true drinks and global infusions are
increasingly popular. Drinks are also morphing into
meal supplements with protein additives, combined with
healthy fruits, a trend being fuelled by the growth of
fresh pressed juice bars. u
CHEFCONNEXION.CA 29OPEN MENU
While orange and apple juice are still leaders on the
menu, customers are clamouring for tropical infusions,
which are easy to access in today’s global markets.
JUICY ALTERNATIVES COLD BREW CAFFEINE
“Mango and other fruit flavours Cold brew coffees are popular in the
(papaya and kiwi, for example) are U.S. and moving into Canada, says
trending on cocktail menus and Cobe, and now many operations
smoothies,” says Patricia Cobe, are introducing cold brew on tap.
senior editor at Winsight Media. These nitro cold brews, with a little
Though not considered tropical, effervescence, give them foaminess
she adds that watermelon is similar to beer. Restaurants can
also gaining in popularity for its easily tap into this market by using
antioxidant properties. one of their beer-on-tap lines to make
cold brews.
“Ethnic flavours continue to grow in
popularity,” according to Barb Grant,
director of marketing for SunRype HOW CAN RESTAURANTS
Products Ltd. SunRype features a
variety of mango offerings as well as
TAP INTO THESE TRENDS?
pineapple, which she says is growing Using fresh ingredients elevates
significantly, along with berry and drinks, particularly mocktails,
FACT tropical fruit segments and fruit and Winsight’s Patricia Cobe offers.
QUICK
veggie combinations. “You don’t have to make them very
Cold brew coffee Juriaan Snellen, executive corporate
elaborate. Restaurants can look at
actually tastes chef for McCormick Canada, says the
the kitchen and see what’s available.”
She suggests a seasonal drink menu
a lot sweeter company in its annual flavour report
similar to your seasonal food offerings.
than traditional as early as three years ago forecasted
Healthy ingredients and clean eating
that coconut would gain in popularity
hot-brewed coffee “Not just coconut water but coconut and drinking are growing trends that
because cold brew in any shape or form to make an restaurants can easily tap into.
has approximately explosion. We’re starting to see more “A few years ago it was all about lower
67% less acidity and more of that.” in calories. Now people are looking
for what will help promote health,
than hot-brewed like antioxidants in the green tea, and
coffee some of the fruits that have a lot of
vitamins and nutrients,” says Cobe.
28
30 FALL/WINTER 20172018
SPRING/SUMMEROPEN MENU
Mocktails & Cocktails
Using healthier ingredients in cocktails – like
carrot juice and matcha – is also gaining in
popularity. “Even though they have alcohol in
them, there’s the perception that you’re drinking
something better for you,” says Cobe.
Mocktails are “definitely becoming more
popular,” adds Juriaan Snellen. Elevated
mocktails include fruit juices like clementine,
grapefruit and guava because “more exotic juices
ultimately make your cocktail more interesting.”
Both Cobe and Snellen mention that spices
and herbs like rosemary, ground up cinnamon
sticks and more are also being used to add an
interesting twist to alcohol drinks and mocktails.
CHEFCONNEXION.CA 31The Sparkle
is Real,
so is the Tea
The real brewed flavour of SunRype’s
Mango Peach Black Tea makes this
smooth, slow sipper, the perfect drink for
a casual spring and summer afternoon.
1 Can SunRype Sparkling
Mango Peach Black Tea
3 oz. SunRype Unsweetened
Orange Juice
½ oz. white rum
½ oz. tequila
½ oz. vodka
½ oz gin
½ oz. triple sec
This simple and delicious recipe can easily
be increased to make a full pitcher to
serve on your patio.
www.sunrype.ca/recipes/drinks-recipes
For additional information, please contact Inform Food Brokerage Marketing@informbrokerage.comOPEN MENU
Tea time
“Consumers are looking for variety, less sugar,
and the combination of fruit and tea, and tea
offers both a health benefit and great-tasting
refreshment,” says SunRype’s Barb Grant.
SunRype Sparkling teas power up the fruit
flavour with Twist of Lemon and Mango Peach,
both made with black tea, Raspberry Rooibos
and Honey Lemon Green Tea.
“The popularity of green tea and matcha in
beverages is really growing because people are
looking for the health benefits of when they drink
as well as when they eat,” says Winsight’s Cobe.
CHEFCONNEXION.CA 33DAVID ROBERTS OFFERS THE MOST
topportunities
TO ADD FL AVOUR TO YOUR SAL ADS
HUNDREDS OF TOPPORTUNITIES TO ENHANCE YOUR MENU
Customers are always looking for more flavour.
David Roberts offers premium selection of fresh nuts, dried
fruits, snacks, and all your baking needs that will add that
extra flavour to your salads, desserts or main entree.
www.davidrobertsfood.comMARKETING 101
ARE YOU
INSTAGRAMMABLE?
By Kate Engineer
248,366,466*
That’s the number of #food hashtags
globally on Instagram, rising minute
by minute.
To say that Instagram’s food community is
an impactful marketing channel for your
restaurant business is an understatement.
Restaurateurs need always to be thinking
about how every element and square
inch of their restaurant can be used
to create their unique brand and be
“Instagram worthy.” The more potential
photo opportunities designed within your
restaurant and menu, the more diners will
want to snap and share, and the bigger
your following will become. It’s that simple.
So first off, who is your customer base?
Of the current 800 million Instagram users,
the majority are Millennials with 90% of the
Instagram user base 35 years and younger.
That’s not to say Instagram can’t be effective
connecting with a mature restaurant
clientele, you just might experience slower
growth through the platform. u
*as of November 30, 2017 at 11:00 a.m.
CHEFCONNEXION.CA 35MARKETING 101
INSTAGRAM IS A RESTAURANT’S GATEWAY TO THE FOOD PHOTO FRENZY COMMUNITY
TIP:
#Food #Drinks
QUICK
Cater your Instagram content to your
demographic by sharing photos and
Organize your messages that will matter to them. When designing your food and drink
Instagram feed as a Out of the average 80 million daily
menus, create three to five items that
will become your “Instagram stars”
story of six posts; Instagram posts, #pizza is the most
in addition to your other items. The
each post should popular Instagrammed food, followed
“Insta Stars” should be unique to
by steak and sushi. #nomnom
depict a different your restaurant – for example, in their
part of your What should presentation, the ingredients, or the
restaurant brand. restaurants posts? way they’re prepared or consumed.
• TEAM Before it was just about food, now it’s Snap these items with a consistent
aesthetic to your brand and add a
• MENU ITEM about sharing everything about your
restaurant that is consistent with custom hashtag so you can track how
• DÉCOR your brand. many times they’re posted.
• DRINK ITEM
• SERVICE
• BRAND ELEMENT
36 SPRING/SUMMER 2018MARKETING 101
TIPS:
QUICK
Your Insta Stars will be the key
#GoTeam
elements that get you the most
Action shots of your chefs cooking
#instalove, and are likely to be snapped
or plating, servers sharing their
and shared the most, garnering your
favourite dishes, bartenders shaking
brand the most attention. Try to create
up fancy cocktails are all great photo
new Insta Star dishes seasonally so
opportunities. It is an Instagram
Instagrammers and diners continue
fact that photos featuring faces get
to come back to see what’s new.
38% more likes than those without,
The people behind popular dessert
according to Sproutsocial.com.
shop Sweet Jesus in Toronto are pros
#PicturePerfect
at getting Instagrammers to snap
and share almost identical photos of
Hashtags
their ice cream cone creations on the A professional photographer will
shop’s branded turquoise backdrop. It’s always take the better shot and edit
often difficult to know if it was a post it to perfection, hands down. But for Hashtags allow users who
from the brand or an Instagrammer, restaurateurs who are managing are searching that hashtag
that’s how well they have influenced Instagram in-house it is most effective to connect with your post.
Instagrammers. to have one team member manage the
process for consistency. 1. Hashtags allow your
posts to be part of a
#InstaDesign TIPS:
trending topic.
• Take your shots in natural light or
Your restaurant’s design and décor
bright, well-lit spaces. 2. Hashtags allow you
provide endless opportunities to
incorporate Instagram-worthy elements • Purchase a Selfie Ring Light to to track the number
that are consistent with your brand. attach to your phone for immediate of posts associated
TIP: Consider messaging in tiles or
lighting. with the hashtag, for
signs, unique wallpaper, interesting • Avoid using a flash. effectiveness.
colour palettes, feature photo walls, • Use a tripod built for phones.
and themed sitting areas. • Figure out if the shot will be of one TIPS:
Exterior to interior design, item or a few items to create a scene.
• Create unique brand-specific
nothing should be overlooked as • Use props to help fill in the shot. hashtags.
Instagrammers flock to restaurants for • Try different angles.
• Post hashtags that are relevant
the trendy design photo opp, but then
• Add a human element. to the image and message
stay for the food.
• Maintain a consistent filter. being posted to capture the
San Francisco-based restaurant, RIGHT follower attention.
Instagram is a restaurant’s gateway
Media Noche, is a design haven for
to the influential food photo frenzy • Be aware of the trending
Instagrammers. When you search the
community who are flocking to food holidays on Instagram,
restaurant online, images of people
restaurants for the best opportunity to like National Taco Day, to
and pets posing in front their infamous
share one plate at a time. join in the conversation when
Pink Flamingo wall mural are the first
appropriate for your brand.
to appear even before food pics. Kate Engineer is the Director of
Communications for Fervid Communications,
Restaurant Marketing and PR www.fervid.ca
CHEFCONNEXION.CA 37TASTE NATION
‘TRUCKIN’
By Lawrence Herzog
Not all restaurant operators choose to stay inside in the comfort of their bricks
and mortar buildings. Some decide to take their act on the road and try out a more
mobile culinary experience.
Lancaster Smokehouse owner-operator Chris Corrigan decided to plunge into
the food truck business in 2014. He purchased and outfitted a heavy-duty chassis
with help from a local stainless-steel fabricator. “I built a versatile mobile kitchen
and went with commercial grade quality to make it an extension of our Kitchener
(Ontario) restaurant,” he says. “It cost more, but we feel it was important to do it
right – especially as it reflects on the restaurant and our brand.” u
38 SPRING/SUMMER 2018TASTE NATION CHEFCONNEXION.CA 39
TASTE NATION
Corrigan chose a late model lower Corrigan’s takeaways
mileage vehicle to outfit to his
For the best results, buy or build a
specifications. Originally he planned
quality food truck with commercial
for curbside operation, but once he
equipment that will last since it needs
started running smack into webs of
to handle a more industrial operation.
regulations, he decided to focus instead
on catering and events. Carefully evaluate the advantages and
disadvantages of focusing on catering
“By putting our focus on catering,
and events versus curbside service.
the costs and profit margins are
more controllable,” he explains. “Our Use a food truck as an opportunity
barbecue style product lends itself for your staff, especially younger
well to mobile operation, and we employees, to have fun and learn
just modified our existing recipes the business.
to simplify and streamline where
necessary. By catering events where
we know the number of plates going
Calculate the $$$
in, we can be more efficient and it is far Getting a food truck up and running
more lucrative.” is a challenging, competitive and
potentially expensive venture.
Lancaster’s mobile kitchen helps
New fully operational trucks run to
increase the traffic at his standalone
$120,000, and conversions of existing
location and vice-versa. As part of
vehicles can cost between $30,000 and
TIPS
the preparation for an event like a
$100,000 plus the cost of a used truck
wedding, customers often come into
like a step van.
the restaurant for a tasting session to
help them decide on menu items for As well, consider the costs of:
• Build a menu with items that are the event. • licensing
simple, good and distinctive. • permits
The restaurant’s kitchen staff love
• Keep recipes simple and easy working the truck, he says. “When we • liability and business insurance
to vary. go to events, they are competing to be • vehicle registration
along. There’s a lot of time pressure
• Get creative with dish names • parking
at the events and high energy. The
customers will remember.
service is fun because we’re parked at
• Watch your food costs and a location where everybody is having a Build your brand
price points. great time.” Food trucks that distinguish
themselves through smart marketing
• Make your brand strong Corrigan is part of one of a growing
and distinctive. number of foodservice operators and menu choices can stand above the
choosing to go mobile. Canada-wide, competition and reach customers they
• Get social, interact with your estimates put the number of food trucks want to attract, says Small Business
customers online. at more than 400, with more in the west BC. Developing a strong brand is a
• Be ready for bad weather. than the east. top priority for successful food truck
operators. “Aside from your menu,
• Budget for slow days in your think of what sets you apart from your
business plan. competition and sell it.”
40 SPRING/SUMMER 2018TASTE NATION
Built to serve
In Canada, food trucks
are outfitted by a range of
manufacturers and fabricators.
They include:
Venture Food Trucks,
Napanee, ON
Some food trucks proclaim their brand food), Vancouver’s Aussie Pie Guy
Apollo Food Trucks,
with LOUD letters and artistic flair, (self-explanatory).
Surrey, BC
while others use a subtler approach. By choosing a name that is easy to
Experts say it’s important that branding Unique Food Truck,
pronounce, understand and remember, Laval, QC
fit and speak to your particular product customers are more likely to tell their
niche and target clientele. friends and colleagues. Avoid names Kitchens on Wheels Canada,
Alexandria, ON
Lancaster Smokehouse opted to mirror that are too long, confusing or trendy
the look of their restaurant with similar because fads pass, after all. Consider Dura Stainless & Sheet Metal
colour scheme, fonts and graphic the visual impact of any name you Mfg., Calgary, AB
design. “It gives us a consistency and choose; how will it look on the side of Milenzo Corporation,
helps build brand awareness between your truck? Burford, ON
our mobile kitchen and our standalone A useful name recognition exercise Pizza Trucks of Canada,
location,” Chris Corrigan says. from the website mobile-cuisine. Dugald, MB
com: Share with 10 people the name Silver Star Metal Fabricating,
What’s in a name? you are considering and then, a week Mississauga, ON
later, “connect with them again and
Looking to be whimsical, clever,
ask them to recall that name. How
memorable, or humorous? Play on
many people were able to accurately
words, or keep it simple and descriptive?
remember it? If it was fewer than Food truck start-up checklist:
A name can make or break a food
seven, you may want to consider other
truck’s success. Some of Canada’s more https://canadabusiness.ca/
more memorable alternatives that
popular food trucks have names that starting/checklists-and-guides-
truly grab people’s attention.”
are short and memorable: Winnipeg’s
So, what’s stopping you? It’s time to for-starting-a-business/food-
Tot Wheels (think tater tots), Duck
Truck MTL (nothing but duck on the get truckin’. truck-start-up-checklist/
menu), Toronto’s Fidel Gastro’s (retro Source: Canada Business Network
CHEFCONNEXION.CA 41inspired menu
IQF CAULIFLOWER Florets
At Alasko Foods, our vegetables are harvested at the
peak of maturity. Our cauliflower florets are perfect
to use right out of the freezer. No chopping required,
no prep time, no mess. Simply remove the desired
amount from the freezer and save the rest for later.
Our cauliflower florets have a shelf life of two years
essentially eliminating waste!
Alasko’s cauliflower florets are ideal for menu trending
applicaitons like cauliflower rice, mash, pizza crust and
a vegetarian spin on chicken wings.
HALLOUMI CHEESE
Unlike other cheeses, Salerno Halloumi's amazing
nutty and slightly salty flavour shines only when
cooked—and it's best served hot. Excellent as an
appetizer, in salads, on skewers with other vegetables.
You'll love it pan-seared, fried, grilled or barbecued.
Halloumi cheese, sometimes just called "grilling
cheese", is making its way up the list of popular food
trends - and with good reason! Halloumi cheese is a
delicious and uniquely grillable cheese.
Flatbread
Rich’s Flatbreads feature quality ingredients and
our gentle baking process delivers consistent
product. Each product has bubbles on top with
grill marks on the bottom for an authentic visual
appearance! Simply thaw and prepare any way you
like: sandwiches, pizza, appetizers, even dessert.
We are here to help enhance your flatbreads with
endless applications!
CHEFCONNEXION.CA 43COST CHECK
Bread that’s
worth the dougH
By Alison Kent Many operators contend they shouldn't use higher quality bread because of
the higher cost and the perceived notion that these breads tend to age more
quickly. However, the value and versatility of high quality bread tell a different
story. You can add interest to your menu with top quality bread and help keep
your customers coming back.
44 SPRING/SUMMER 2018COST CHECK
FRENCH
of flavourful add-ins such as roasted garlic, thyme, roasted
cherry tomatoes and brie cheese (great with roasted chicken
ONION SOUP or steak). Or, serve as dessert with such extras as chopped
dark chocolate and dried cherries, and accompanied with
a complementary sauce like crème Anglaise or (perhaps
vanilla or coconut) ice cream. For an outstanding twist, swap
out the bread for stale croissant pieces.
FRENCH ONION SOUP: this timeless dish offers a classic
way to use stale bread, swimming in caramelized onion-and-
wine-enriched broth under a blanket of bubbling cheese.
PAPPA AL POMODORO SOUP OR PANZANELLA SALAD:
a pair of traditional Tuscan dishes, both serving as an ideal
way to use stale cubes of rustic bread, along with tomatoes
and extra virgin olive oil.
FRENCH TOAST: another classic, this beloved brunch dish
offers an excellent way to use quality bread, and is especially
good made with brioche. While topped with maple syrup or
fruit preserves and served up sweet is the norm, savoury stuffed
French toast offers an enticing spin on tradition. Try it with ham
or turkey, Swiss cheese and spinach along with grainy mustard.
Waste not FRENCH
TOAST
It’s a cinch avoiding bread waste, as quality bread – even a day
or two past its prime – can take centre-stage in a multitude of
dishes, from breakfast through dessert. “Typically, a few of
the best ways to use bread as it ages are in crumbs, croutons,
stuffing and as a base for crostini,” offers Jared Kwart, director
of marketing at Weston Foods Foodservice. Crumbs can also
be used as a binder in burgers, meatloaf and crab cakes, and
are quintessential as breading used to coat everything from
pan-fried schnitzel to deep-fried calamari.
Kwart goes on to share a selection of more deluxe ways
for using up less-than-fresh bread:
GREMOLATA BREAD CRUMBS: consisting of crumbs
mixed with fresh herbs and lemon zest, used to add colourful
and flavourful impact to a variety of dishes. Sprinkle on
braised meats and baked or tossed pasta dishes – with or
without the addition of minced garlic, extra virgin olive oil or
grated Parmesan cheese.
BREAD PUDDING: a baked dish made with day-old bread
mixed with custard, it can be made savoury with the addition
CHEFCONNEXION.CA 45COST CHECK
PANZANELLA SALAD
46 SPRING/SUMMER 2018COST CHECK
BREAD Did you know?
PUDDING • 40% of casual dining consumers would be
more likely to visit/purchase food from
restaurants more often if they offered higher-
quality menu items.*
• Bread and meat quality are the top two most
important attributes for premium burgers, at
84% and 85% respectively. **
• 71% of consumers are willing to pay more for
sandwiches that feature premium or higher-
quality ingredients. **
• 53% of sandwich customers would pay more for
higher-quality bread. **
• 84% agree that bread quality is extremely
important when creating a good sandwich. **
*2015 Technomic Canadian Future of FSR: Family and Casual Dining
Consumer Trend Report.
**2016 Technomic Canadian Sandwich Consumer Trend Report
The upper crust
“Quality breads are made with no preservatives, no additives,
no added-sugar,” says Michelle Cave, key account manager
at Ontario Boulart®. “It remains fresh because of the high
hydration content but clearly ages more quickly than some
commercial breads.”
Along with knowing how best to make use of stale bread,
Cave offers another perspective and simple solution: “If you
believe in the true value of high quality bread but want to
avoid waste, the best option is to buy full-baked flash frozen
bread. The flash freezing process seals in freshness for up
to nine months and allows the operator to simply thaw (or
reheat, if crusty is preferred). A 100% baked bread gives you
the possibility to thaw or reheat on demand.
“Bread is the first impression you give to a customer,” she
adds. “Is it really where you want to save?”
CHEFCONNEXION.CA 47You are only limited by YOUR imagination
We offer a vast array of traditional topping
favourites made with quality ingredients.
Choose from Caramel, Chocolate, Toffee,
Fudge and Fruit varieties. Our Toppings are ideal
for a splash of colour and the finishing touch on
ice cream and desserts, as well as
for plate decorating.
Adding our delicious and unique syrups to
milkshakes or specialty coffees offer an
unbeatable taste experience for your customers.
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