FOOD OR - Sysco Calgary

FOR
FOOD
Vol. 1 Issue 5
FOR
FOOD
THOUGHT
THOUGHT
The Evolution of Food Service
August 2012
Trevor Hopper
Customer Chef Bio
The BEEFEATER
ONE of the best
Mojo’s &
Pop’s Pubs
Meteoric Rise of one
of Lethbridge’s Pubs
7754336
7689557
7690498
7690399
AUGUST 2012
FEATURES
The Beefeater –
In Every Issue
Checking In
2
Marketing Tip – Turning Negatives
into Positives
4
Sysco Recipes
6
10 Places to Dine –
Steakhouses
16
Calendar at a Glance
19
Fun Facts/Food Puzzle
22
Growing Business
24
Go Local Feature of the Month –
Broxburn Vegetables
27
Industry Trends
28
See past issues
at your fingertips
by scanning
with your smart
phone.
5
One of the Best Dining Experiences
Mojo’s & Pop’s Pub –
The meteoric rise of one of Lethbridge’s most popular
self-owned pub franchises. 11
Standard Fare Reconsidered – by Kelly Gray
13
Customer Chef Bio – Trevor Hopper – Head Chef 14
Snacking –
23
Not Just for Kids Anymore – by Jennifer Allford
This magazine is printed on acid and chlorine free paper.
sysco.com
1
Food for Thought is Published monthly by
Sysco Food Services of Calgary
4639 – 72 Avenue S.E.
Calgary, AB T2C 4H7
Telephone: 403.720.1300
Facsimile: 403.720.1591
CHECKING IN
Message from Sysco Calgary
Now that the centennial of the Calgary Stampede is over it’s a return to normalcy for many
businesses and foodservice establishments who enjoyed the extra revenue brought in by
tourists. As we move into the dog days of summer, many business owners admit the month of
August can be slow at the best of times as people finish up their summer vacations and leave
For advertising rates, information,
letters, suggestions or ideas contact us
at the numbers above.
Sysco Calgary Marketing
Marketing Manager: Joe Sheptak
Marketing Coordinator: Gord Landry
Editorial Enquires
Please call 403.720.1300 or
fax 403.720.1591 or
email to [email protected]
sysco.com
in pursuit of relaxation outside of the city.
With that in mind it’s important for you and your business to find ways to keep people coming
Creative Design by
through your doors during the slower times of summer. In this issue of Food for Thought
we have again brought you information on some of the most current foodservice trends
happening today. Contributor Jennifer Allford features an article about the growing interest
in snack dining across the county while Kelly Gray has written an article about the renewed
interest in classic cuisine.
We also put the spotlight on two great Sysco customers, Red Deer’s The Beefeater and
Lethbridge’s Pop’s Pubs and Mojo’s Pub. This month we also feature Chef Trevor Hopper of the
Printed by
Smuggler’s Group in the Chef Profile.
Enjoy!
Advertisers
A. Lassonde
Agropur
Arla
Bassano Growers
BC Tree
Brome Lake
Campbell’s
Canada Bread
Cavendish Farms
Dare
Gastronomia
Give & Go
Golden Boy
Hallmark
Harlan Bakeries
Kraft
Lamb Weston
Maple Leaf
Maple Lodge Farms
Nestle Vitality
Old Dutch
Select Ready
Troika Foods
Ventura
Weston
©2012 by Sysco Food Services of Calgary
All rights reserved.
Please recycle this issue after reading.
10%
SW-COC-002397
2
sysco.com
F
r
uit
e
h
T
OF YOUR
Over 580 local growers nurture our orchards to create the best
produce possible. Here are some of the fruits that are available this season:
APPLES – CHERRIES – PEACHES – NECTARINES
PRUNES – PEARS – PLUMS
Follow us on Twitter @ bctreefruits
B C T R E E . COM
CLIENT:
604.988.1407
TM
BRANDFX
BCTF-12-142
DOCKET:
ITEM:
SIZE:
Sysco Mag Ad
5.15" x 6.5"
FRESH FULLY COOKED
GRILLED CHICKEN BREASTS
High in protein our Fresh Fully Cooked
Grilled Chicken Breasts have grill marks
on one side and golden on the other.
ALWAYS FRESH, NEVER FROZEN.
It’s a great option for salads, wraps,
sandwichs, stir-fries or center of the plate.
FEATURING: BLOCK & BARREL FRESH FULLY COOKED GRILLED CHICKEN BREASTS
MLF code
Sysco SUPC
Product Description
Pack Size
9056215
0550994
3.5 oz Fully Cooked
Grilled Chicken Breast
4.8kg [50 breasts
(5pkgs X 10 breasts/pkg)]
9056216
0550999
4.5 oz Fully Cooked
Grilled Chicken Breast
5.1kg [40 breasts
(5pkgs X 8 breasts/pkg)]
MLF Sysco Ad P2.indd 1
sysco.com
3
12-06-18 1:29 PM
///
RESOURCE CENTRE
Marketing TIP:
Turning negatives into
positives
T
here are many benefits with the world
of social media. Being able to promote
your business at a cost that will fit into all
budgets is one, having people “like” you or “retweet” you, is another. Your customers who are
in the world of social media will help you grow
your business faster than you could imagine.
Remember if they love you, they will tell the
world about you.
The same is true if they do not like you, they
will tell the world about you. Now don’t be
afraid of people having one bad experience
going after you on Twitter or Facebook, most
people will pass a comment and then move on.
If you happen to come across a negative review
or an unfair comment, which sometimes
happens, what should you do?
The first reaction most people have is
to tell your side about the review or
correct the comment
that was made,
or even how the
person(s) who left
the comments were
unfair. This might not
be the right choice
to make. Before you
respond to a negative
review or comment, and
you should respond, stop
and ask yourself if what was
written fair or not, and what
result do you want to have from
responding to these posts?
There is one thing that you should take into
consideration before you respond, no matter
how unjust the comment may have been if
4
sysco.com
you attack the person who left the comment,
you have begun a war of words with someone
that you will never win. Attacking the person,
no matter how unjust they are will not make
the comments go away; in fact you will help
spread the message and the comments could
spiral out of control and get you unwanted
publicity. Keep in mind, once
something is placed into the
world of cyber-space it
will be there forever, no
matter what you do to
try and erase it.
I recently read
a blog by
Scott
Stratten, Scott truly understands the power
of social media and how it can be used for
the positive and the negative. In his January
10, 2012 Facebook blog, he talks about what
he called the worst use of social media in
2012, and keep in mind the year was only 10
days old. Scott speaks about how one BBQ
restaurant used Facebook to respond to a
negative review on Yelp. Scott shows how
attacking the customer quickly became a
public relations nightmare for restaurant. If
you are interested in reading what not to do
you can read Scott’s blog by visiting www.
unmarketing.com , it will leave you speechless,
guaranteed.
So how should you respond? Simple, thank
them for their feedback and invite them back
to your establishment where you guarantee
them a better time, even ask them to call you
at your establishment to arrange the time they
would like to come by. It really doesn’t matter if
the comment was fair or not, by doing
this it allows you the opportunity to
turn a negative into a positive and
will not only show your customers
that you are listening to what they
have to say, but that you are willing
to act on what they have to say. This
leave a positive impression on the
person who left the comment and
anyone who comes across it and it will
turn the person who left the comment
into one of your champions who will
help promote your business going
forward.
Are you interested in learning more about how
social media can help drive Traffic through your
doors? Speak with your Sysco Associate today
and arrange a meeting with Sysco’s Marketing
Department and allow us to help you drive
traffic through your doors with a strong social
media strategy.
FEATURE CUSTOMER
///
The Beefeater
one of the Best dining experiences
F
or over 35 years The Beefeater Steak House
has been an institution in Medicine Hat
fine dining. Specializing in serving the best
cuts of beef, seafood and made from scratch
salad dressings, The Beefeater has been able
to maintain their long success based upon the
pillars of quality, service and consistency.
After purchasing the restaurant from its original
owners, the Diamant family took over the
business in 1982. Now, as The Beefeater moves
closer to celebrating its 35th Anniversary, owner
Nick Diamant still recalls working at his father’s
business after school and on weekends almost
25 years ago. Nick and his sister helped his father
by working odd jobs around the restaurant
doing everything from dishwashing to serving.
Today, The Beefeater still plays an important part
in the lives of Diamant family. Together with his
sister, Nick took ownership of the restaurant 15
years ago when his father sold his part in the
restaurant. With his brother-in-law in place as
head chef, The Beefeater still has the same mom
and pop charm that made the restaurant so
special 30 years ago. Nick believes it’s this “home
cooking” mentality that has kept people coming
through the doors all these years. Being able to
create long lasting relationships with customers
who know they will get exactly the same quality
of cuisine they had during their last dining
experience is a trait Nick believes may lack in
larger chain style steak houses.
sauces and fresh sides. The Beefeater also serves a
variety of chicken and seafood dishes for people
visiting the restaurant who may not have a taste
for beef.
As the restaurant nears its 36th anniversary Nick
and his family remain proud that The Beefeater
has been able to maintain an old world charm
that many new restaurants simply cannot
duplicate. Because of its long history in the
community, the residents of Medicine Hat and its
surrounding areas know exactly what to expect
from The Beefeater each and every time they
enter the door. With no end in site, Nick hopes to
continue the restaurant’s long standing tradition
of providing each of these customers one of the
best dining experiences in the city for another 30
years.
The consistency with their menu begins with The
Beefeater’s fresh, made from scratch approach to
fine dining. With help from Sysco, The Beefeater is
able to purchase the best cuts of beef available
in the market today; every piece of which is aged
21 to 28 days from fresh, never frozen beef. New
York strips, filet mignon, prime rib and top sirloin
steaks are spruced up by made from scratch
sysco.com
5
///
RESOURCE CENTRE
Turkey Chili Nachos
Sysco Recipes
Turkey Chili Nachos
Chef
Christopher
Sprentz
Ingredients
1 Tbsp Oil
500 g
Ground turkey
1
Medium onion, chopped
1
Clove garlic, minced
1 tsp
Dried oregano
½ tsp
Chili powder
½ tsp
Cumin
to taste Salt and pepper
1 cup
Cooked black beans
8 oz
Tomato sauce
12 oz
White corn tortilla chips
½
Red sweet pepper, diced
½
Green sweet pepper,
diced
1
½ cup
2 cups
¼ cup
¼ cup
RECIPE OF THE MONTH
Barbecue Chicken Caesar Salad
Ingredients
4 –6 oz Boneless/skinless chicken
pieces breast
2 cups South Western Chipotle
BBQ Sauce
1 piece Head of Romaine lettuce
1 cup
Caesar salad dressing
2 cups Croutons (medium sized)
1 cup
Flaked Parmesan cheese
0029751
1675891
4607123
6832430
7749610
Instructions
1. Marinate chicken breasts in sauce for 2 to 3
hours.
2. Bake chicken breasts for 1 hour at 375° F or
in until fully cooked. Baste with sauce and
let cool.
3. Cut chicken into slices. Tear lettuce into big
bowl, add Caesar salad dressing and toss,
add croutons and toss.
4. Place serving into serving plate and add 1
sliced chicken breast and Parmesan cheese.
••••
Recipe of the Month: Barbecue Chicken Caesar Salad
6
sysco.com
Jalapeno pepper, minced
Black olives
Monterey Shredded
Cheese
Guacamole
Sour cream
1484567
6238564
6894083
2892347
2005320
7229974
7232838
4885406
7258700
9550666
1079250
6686505
8397705
0191510
0544379
9420530
0151241
Instructions
1. In large skillet over medium-high heat; heat
oil. Stir in turkey, breaking up with spoon;
until no longer pink.
2. Stir in onion, garlic, oregano, chili powder
and cumin; cook until onion is soft.
3. Season with salt and pepper. Stir in black
beans and tomato sauce; simmer until
heated through.
4. Place corn tortillas onto large baking sheet,
spoon turkey chili over top. Sprinkle with
peppers and olives. Sprinkle with cheese.
5. Bake at 425 degrees F for about 5
minutes or until cheese melts. Serve with
guacamole and sour cream.
••••
Vegetable Biryani
Ingredients
1 pouch Indian Foundation
¾ cup
Butter
9769522
4
Onions
6894083
4 cups Diced tomatoes
5036298
4 cups Rice
2909349
½ cup
Raisins
7865249
4 cups Water optional
Roasted cashews, cilantro for garnish
Instructions
1. Caramelize the onions in butter in a large
frying pan on medium heat for 20 minutes
or until a deep brown.
2. Add the rice and stir until coated. Add the
diced tomatoes, Indian Foundation, raisins
and water. Simmer covered on low heat
stirring occasionally to prevent the rice
from burning.
3. The biryani is ready once the liquid is
absorbed and the rice is cooked, usually
after 35 minutes.
4. Garnish with caramelized onions, roasted
cashews and cilantro.
••••
RESOURCE CENTRE
///
Chef
Albert
Kuhn
Tuscan Chicken Breast & Grilled
Vegetable Medley
Ingredients
4 Tbsp
4 Tbsp
Italian Seasoning
9887837
Lemon and Pepper
8442469
Seasoning
2 Tbsp Parmesan cheese, grated
5519087
1 ½ cups Olive oil
1484567
24
Skinless, boneless chicken 0029751
breasts (6 oz or 170 g)
24
Lemon wedges
2538338
Grilled Vegetable Medley
2-3 Tbsp Steak Seasoning
½ cup
Olive oil
1484567
6 lb
Assorted fresh vegetables, cut into
chunks
Instructions
Tomato Lentil Soup
To Prepare Tuscan Chicken Breast:
Ingredients
¼ cup
3 cups
3 cups
3 cups
8 cups
2 cups
2 cups
1 ½ cups
½ cup
¼ cup
Olive Oil
Celery, Finely Chopped
Onion, Finely Chopped
Carrots, Finely Chopped
Tomato Juice
Orange Juice
Water
Lentils, Red, Dried
Sour Cream, 2%
Parsley, Chopped Finely
1484567
6710198
6894083
9988932
8282873
0100628
0407270
0151241
1908342
Instructions
1. In large pot, heat oil over medium-high heat.
Add celery, onion and carrots. Sauté for 4 to
6 minutes or until beginning to soften.
2. Add Sysco brand tomato juice, Sunkist
orange juice, water and lentils to the
vegetables. Bring to a boil over high heat.
Boil for 10 minutes, stirring frequently.
Reduce heat to low and continue to cook for
20 to 30 minutes or until lentils are soft.
3. Place sour cream in a bowl. Add 2 cups of
soup to sour cream. Stir and add back into
the soup. Add parsley. Continue to simmer
until soup reaches 165°C.
1. Combine seasoning, cheese and olive oil to
create marinade.
2. Place chicken in a hotel pan and pour the
marinade over it, turning to coat well.
3. Refrigerate for at least two hours or up to
overnight. Remove chicken from marinade;
discard marinade.
4. On preheated grill, grill chicken over
medium heat until internal temperature
reaches 165 degrees F. Just before removing
from grill, squeeze one lemon wedge over
each chicken breast.
Warm Fruit Compote
Ingredients:
1 can
¹⁄₃ cup
2 Tbsp
2 tsp
1 can
½ tsp
1 Tbsp
1 can
1 cup
Canned Pear Halves,
drained (15 oz)
Light brown sugar
Butter
Cornstarch
Pineapple chunks,
drained (20 oz)
Curry powder
Mint leaves, fresh, chopped
Mandarin oranges,
drained (11 oz)
Orange sections, fresh
7215098
2990034
9769522
0427419
2527851
7232846
2037117
0060137
2527810
Instructions:
1. Drain pears; reserve 1 tablespoon juice.
2. In small saucepan, combine brown sugar,
butter, cornstarch, curry powder and
reserved juice; stir to mix. Cook and stir over
medium heat until thickened.
3. In 1-quart ovenproof baking dish, layer
pineapple, oranges and pears. Pour sugar
mixture over fruit.
4. Bake, uncovered, and at 350º F for 30
minutes or until fruit is heated through.
••••
To Prepare Grilled Vegetable Medley:
1. Toss vegetable chunks with olive oil and
seasoning.
2. On preheated grill, grill
vegetables on mediumhigh heat until
tender-crisp.
••••
4. Serve using (¾ cup ladle.
••••
Tuscan Chicken Breast & Grilled Vegetable Medley
sysco.com
7
Quality Chicken.
All Ways.
Classic brand
18% Meat Protein
SkinleSS, BoneleSS ChiCken BreaSt
Uncommon Chicken
When you enhance your next menu offering with
Classic brand skinless, boneless chicken breast,
you’ll have the perfect answer to your need for
a quality protein – convenient, versatile and of
uncompromising quality.
Available in 3, 4, 5, 6, 8-ounce and 6 and 8-ounce
Double, as well as Random portions for optimum
product consistency and food cost containment.
9234824
9234832
9221805
9234873
0042671
0042788
0042796
9221821
3oz B/S Breasts 4kg IQf Sysco Classic
4oz B/S Breasts 4kg IQf Sysco Classic
5oz B/S Breasts 4kg IQf Sysco Classic
6oz B/S Breasts 4kg Iqf Sysco Classic
8oz B/S Breasts 4kg Iqf Sysco Classic
6oz Dble B/S Breasts 4kg IQf Sysco Classic
8oz Dble B/S Breasts 4kg IQf Sysco Classic
Random B/S Breasts 4kg IQf Sysco Classic
Preparation, Handling & Storage
Grill, Charbroil, Barbeque or OvenRoast
Cook until the internal temperature
reaches 165˚ F
For Additional Recipe Ideas to Complement Your Own
Contact Your Sysco Representative
for a File of Selected Online Resources
Delicious two-bite® sized desserts
in convenient variety & bulk packs
• two-bite brownies®
• large and two-bite® tarts
• macaroons
• two-bite® snack cakes
8
sysco.com
Sysco Calg
a
Feature of ry ’s
the
Month
RESOURCE CENTRE
///
• Vanilla Ice Cream Perfect Portion Disks are made with premium vanilla ice cream (10% butterfat) and
individually wrapped for freshness and food safety.
• The 3” round disks weigh 100 grams each and and have a reduced melt rate due to their high density.
• Excellent to serve on their own but best suited to form the base for a myriad of dessert creations.
• Well suited for large catering and banquet facilities.
• Reduced product handling means less prep time.
• Cost control is assured with identical bar portions.
• Extended shelf life under proper storage conditions of -10°F (-23°C).
Pack
Order
SizeCode
Case dimensions
Product Description
Case Weight
Pack Size
64 portions
1360314
of
32.5
Vanilla
cm Ice
(12.8
Cream
in) LonHi
Perfect Portion Disks
(gross):
64 portions
6.76ofkg100 grams
Nutritionals available
Individually wrapped
Kosher
Wholesome Farms Perfect Portions
Distributed by Sysco Corporation,
Toronto, Ontario M9B 6J8 ©2012
PRINTED IN CANADA
sysco.com
9
The Industry’s Best Overall Value!
6301552
6196689
6196580
16 ounce
6757868
6196594
20 ounce
6196606
24 ounce
© 2012 CCP Canada
60 Belfield Road, Toronto, Ontario Canada
www.continentalcommercialproducts.com
10
sysco.com
SUPC 1447556
FEATURE CUSTOMER
///
Mojo’s & Pop’s Pub
The meteoric rise of one of Lethbridge’s
most popular self-owned pub franchises.
W
hen England’s Duke of Wellington first
passed the British Beerhouse Act of
1830 there was no way he could have
foreseen the economic and social influence
his administration’s new law would have on
the future of the foodservice industry. The
Beerhouse Act, the first of its kind in the world,
allowed homeowners to sell pints of beer to
neighbours for a very small licensing fee.
By the end of the century, pubs were mainstays
not only in Europe but across North America
as well. The first pubs were built as social
hangouts, where people could relax, drink
and eat surrounded by the comfort and
conversation of neighbours and friends. As
technology and the popularity of sports grew
the concept of the “sports pub” quickly became
the dominant driving force behind the growth
of the pub industry.
For Scott Crighton, owner/operator of
three Pop’s Pub’s and Mojo’s Pub locations in
Lethbridge, Alberta, the sports pub boom
is where many local pubs began to loose
their mark. Through the first 10 years of the
business Scott watched as handfuls of new
pubs and sports bars struggled to keep afloat.
“Pub owners became transfixed on the idea
of how many flat screen TVs they could fit into
their business” says Scott, “a lot of them forgot
about the fundamental things that make a pub
successful.”
Growing up working in his family’s grocery
store, Scott dreamt about one day owning and
operating his own pub. In 2001, Scott’s dreams
would come to fruition as his family and partner
Ruth Wilson decided to downsize the grocery
store and convert the space into the first Pop’s
Pub location. Keeping the original British
formula for success in mind, Scott focused on
creating a friendly, open environment where
locals could enjoy their favourite meals and
drinks.
Scott began seeking new opportunities to
continue the success of the original location.
By 2011 Scott had opened two more Pop’s Pub’s
and a separate pub influenced from a favourite
hangout in Mesquite, Nevada which he called
Mojo’s.
Scott believes the rapid popularity and growth
of his business is owed to the fact that all of
his pubs maintain a heavy focus on the overall
quality of the menu. Working with Sysco,
Scott has been able to combine his customer
based insight with the product knowledge of
Sysco’s Business Resource team. Through this
partnership, Scott has been able to keep ahead
of new trends and focus his menu on items you
may not expect to find on a traditional pub
menu.
As the dining preferences of people shift to
healthier food options many pubs have been
left with menus featuring 90% deep fried food
items, ultimately keeping a large amount of
potential consumers out of the doors. Using
the resources at Sysco, Scott has been able
to build a menu featuring a huge amount of
healthy dining options including full vegetarian
and celiac friendly menu choices. Combined
with his pub’s personable service and relaxed
atmosphere Scott has been able to grow his
business during this recent economic downturn.
By going back to the basics, Scott and the
staff at all the Pop’s and Mojo’s locations look
forward to doing their part in the continuation
of the companies’ success. With plans of
opening a fifth location, and the first outside
of Lethbridge, Scott plans on continuing the
success his pubs in new markets across Alberta.
Through keeping close ties with the local
community, Scott was able to find the right
combination between good food, friendly
service and a comfortable atmosphere. With
the popularity of Pop’s Pub growing rapidly,
sysco.com
11
Contact your Sysco
Associate for
more information.
RESOURCE CENTRE
///
Standard Fare
Reconsidered
W
hy fool with perfection? To
patrons of Canadian family and
quick service restaurants the list
of tried and true classics is often viewed as
sacred and unchangeable. This list includes
favourites like burgers, hot sandwiches,
deep-fried fish and the accompanying
fries.
Indeed, Canada’s chefs have spoken telling
the Canadian Restaurant and Foodservices
Association (CRFA) that they expect to see
gourmet fast foods as a leading trend to be
found on menus across the country. This
means patrons can expect to see many
of their favourites brought to fresh new
heights.
by Kelly Gray
with organic close to home veggies and
house made condiments.
When it comes to hot sandwiches standard
fare has always been thinly sliced beef
from lesser cuts and salt laden saucing.
Now to bring up menu prices and enhance
the experience kitchens are turning up the
action with marbled prime rib and sliced
rib eye. Add to this bench made veal stock
gravy with truffle on artisan bread and
you’ve got a winning fresh take on an old
standby that now commands far more
than the typical $8.95.
Here in Canada several cities are home
to tweaked burgers. There are fois gras
burgers showing up in Montreal with other
centers offering Aussie burgers (egg and
beet) as well as wild elk and bison burgers.
In the west some restaurants have raised
the stakes by grilling these burgers over
artisan briquettes like mesquite and grape
vine. However, chefs agree that the best
burger is one that offers the right balance
of fat to lean.
It’s no different with fish and chips. Across
Canada operators are stepping up the
plate with species such as snapper, bass
and Mahi Mahi. As well, kitchens are
looking to make batters gluten free to
satisfy the alarmingly large number of
guests who come in with an intolerance
to wheat products. Here, chefs are using
non-gluten flours such as rice, quinoa and
potato to enrobe or crust. The chips have
also elevated away from simple deep fried
potatoes with kitchens turning to yams
and sweet potato for a fresh take.
“Fat carries flavour and this is why people
are experimenting with things like fois
gras. It’s a flavour explosion that really
brings a burger to a new place,” says chef
Tony Basco, who comments that the
pricing up tick caused by increased food
costs may not be as substantial as some
might suspect. Yes, fois gras is pricey and
its tough to keep this menu item out of
the stratosphere, but house ground chuck,
grass fed beef as well as bison are well
with-in the bounds of reality and generally
involve an extra dollar to menu pricing.
Basco advises teaming new age burgers
The bottom line on rewriting the classics
of restaurant standard fare is that it often
presents a win/win scenario. While food
costs climb, so too do menu prices as well
as customer satisfaction levels and POS
ring. In the end, chefs remark that it’s all
about standing out in the marketplace. By
offering a lobster Club, a house ground
bison loin burger with oyster mushroom
and bench made wasabi mayo or a Friday
feast of fried gluten free snapper and yam
fries is a sure bet to get people talking and
new customers coming through the door.
sysco.com
13
///
Customer Chef Bio
Trevor Hopper –
Head Chef
Smuggler’s Group / Tango Bistro /
Smuggler’s Inn
What influenced you to begin a career as a
professional chef?
I always had an interest in food and how unique
ingredients can be combined and manipulated
into something great. I wanted to learn and
experiment with different cuisine so I could create
something of my own.
American and French are a pretty close second
and third.
What is your favourite cooking tool in the
kitchen?
That would depend on what I was working on,
however overall I would have to say my cleaver is
my favourite.
Where in the world is your favourite place to
cook? Why?
What is your favourite cookbook?
I love to cook outdoors. Cooking over a fire while
camping and using only what nature provides to
create a meal is very satisfying. Ultimately, some
great meals can come out of the food I create
while foraging, fishing and hunting.
My favourite cookbook changes depending on
what mood I am in at the time. With all years of
being with my mom in the kitchen I would say the
Better Homes New Cookbook has always had a
place in the back of my mind.
Where did you receive your chef training?
What is your favourite culinary guilty pleasure?
I received my training at SAIT Polytechnic Calgary
and working as an apprentice with Executive Chef
Gary Hennessey at Smuggler’s Inn.
Lately it’s been suckling pig.
What is the most popular dish you cook at your
restaurant?
I don’t mind spending a little extra on anything
that really spikes my interest but if I had to choose
one type of item I would say freshly ground and
rare spices.
At Tango Bistro it would have to be the Wild Boar
Bacon Wrapped Beef Skewers followed closely by
the Tornado Surf & Turf Trio. At Smuggler’s Inn it
is the Smuggler’s Cut Prime Rib of Beef or the 8 oz
Tenderloin Neptune or Pepper Corn.
Name three ingredients you could not live
without? Why?
The first one would have to be salt because
without it you might as well be eating cardboard.
Secondly I would choose thyme because I love the
herbs earthy flavour. Lastly I would choose cheese
because there are so many great varieties and
uses for them when paired with other ingredients.
What type of culture/cuisine has most
influenced your cooking style?
Bavarian style cooking for sure, although Latin
14
sysco.com
What is the one ingredient you don’t mind
splurging a little extra money on?
Have you ever cooked for someone famous?
Who?
In an established restaurant like Smuggler’s we
get lots of celebrity’s. People from BB King to
Pauly D from Jersey Shore have come through but
personally, one on one; I have never served any
famous celebrity.
Do you have a favourite celebrity chef that has
influenced your style of cooking?
I can think of three. Gordon Ramsey, Bobby Flay
and Michael Smith.
What current trend(s) stand out most to you in
today’s restaurant industry?
One trend I have been focusing on (although I
may be a bit biased because of my work with
Tango) is the development of small plates. I also
think that street food and molecular gastronomy
really stand out among other current trends.
What benefits have you found in partnering
with Sysco?
My homemade Chilli for sure, it’s always well
received by both friends and family.
The easy access to specialty foods and the
freshness of the ingredients, quality and
dependability of the company. The feeling that
our business is important to Sysco on a personal
note is something you don’t really expect from a
large company but Sysco has always taken care
of our best interests.
What was the best dish you have ever eaten?
Where?
What is the best advice you would give to
aspiring chefs?
My most memorable meal was pigeon peas with
rice made by a nice tour guide while I was in the
Bahamas.
The food industry is going to be around as long
as there are people to be fed, though there are old
traditions and standards that cannot be ignored,
cooking is just a different form of opinion. As long
as you are sound in your technique be creative
and experiment with flavours whenever possible,
you’ll be amazed at what you find.
When you cook at home, what is your favourite
dish to create for friends and family?
If you could cook for one famous celebrity, alive
or dead, who would it be?
Anthony Hopkins.
Customer Chef Bio
///
ns
ptio
Dining O
o Bistro/
up / Tang
ro
G
’s
r
le
Smugg
ta
ry, Alber
r’s Inn
th, Calga
u
Smuggle
o
S
il
ra
cleod T
6920 Ma
to the
addition
t
s
e
w
e
n
s Group.
tro is the
muggler'
S
e
th
Tango Bis
in
ts
urse
restauran
and of co
ro
le
o
B
family of
,
e
m
and fresh
pen Sesa
is a bold
o
tr
is
B
Joining O
o
e
ng
ill redefin
r's Inn, Ta
ing that w
Smuggle
in
d
ey
l
h
a
T
u
.
s
e
a
win
to c
food and
approach
w
o
n
k
e
to
c
rien
come
ing expe
how you
for
nique din
u
a
eals. Built
ts
m
s
e
te
u
la
g
p
r
e
ll
ff
a
o
nt
ive sm
are vibra
progress
ir dishes
e
th
through
,
g
y
n
n
li
a
m
nd samp
ce to taste
sharing a
er a chan
ff
o
d
n
a
l.
d
ea
and varie
rse of a m
r the cou
e
v
o
rs
u
o
flav
hat small
te... see w
s
ta
a
r
fo
Come
about.
ring is all
plate sha
sysco.com
15
///
RESOURCE CENTRE
10 Places to Dine –
Steakhouses
12
3
4
Chicago Chophouse
The Keg
Smuggler’s Inn
604 - 8th Ave SW,
Calgary, AB
Various location in
Calgary & BC
6920 Macleod Tr S,
Calgary AB
The only restaurant in Calgary
to serve Canada Prime
Dry Aged Beef and offer
world class award winning
wines. Chicago Chophouse
combines classic elements of
a traditional steakhouse with
a contemporary flair making
it a truly unique dining
experience amidst the hustle
and bustle of the city core.
Quality, comfort and value
are the three key ingredients
that make The Keg
Steakhouse & Bar experience
like no other. This experience
has made The Keg one of
the more popular go to
restaurants for special events
and celebrations. Always
consistent and always a good
time, there is a reason why
The Keg remains one of the
best steakhouses nationwide.
Smuggler’s Inn has been
serving mouth watering
Prime Rib and steaks to
Calgarians and visitors for
over 35 years. Smuggler’s Inn
ages their select cuts of meat
so that they are at their best
for your dining enjoyment.
They take pride in the fact
that they have a high number
of repeat guests and work
hard to keep them satisfied,
over and over again!
6
Caesar's Steak House
512 4 Ave SW, Calgary, AB
In a city where beef is King,
Caesar’s Steakhouse is a
Calgary tradition. They
proudly serve the finest “AAA”
and Sterling Silver aged beef
that Alberta has to offer.
Every steak is individually cut
to order, charbroiled to your
specification and includes
offerings to match any
Emperor’s feast.
5
The Wood
838 8 Street Canmore, AB
Located in the heart of
beautiful downtown Canmore,
Alberta, The Wood offers casual
dining with attentive and
friendly service. Their menu is
filled with a great selection of
Alberta beef steaks including
Top Sirloins and New York
Strips. The next time you’re
in Canmore we recommend
stopping at The Wood and
enjoying their fantastic
steak sandwich while your
surrounded by the majestic
Rocky Mountains. Enjoy!
7 8 9 10
Elbow River Casino
The Beefeater
The Trib
Melissa’s Missteak
Buchanan's
218 18 Avenue SE,
Calgary, AB
3286 13 Ave SE,
Medicine Hat, AB
118 8 Avenue SW,
Calgary, AB
218 Lynx St, Banff, AB
738 3 Ave SW, Calgary, AB
Although the Elbow River
Casino is not a typical
Steakhouse, they do serve
a lot of great tasting, high
quality steaks to hundreds
of satisfied customers each
and every week. Popular
steak menu choices include
their Bacon Wrapped
Tenderloins, thick cut 8 oz
NY Strips, for smaller eaters
there is a 4 oz Flat Iron or
the carved Ribeye on the
weekends.
The Beefeater has been
the premier Steakhouse
in Medicine Hat since the
mid 1980’s. Great food,
great service and a one of
a kind atmosphere make
this family owned and
operated restaurant a must
try for both local residents
a travelers passing through
the Medicine Hat area.
Located in the historic
Tribune Block on Stephen
Avenue, this restaurant
features a retro elegant
décor, with sandstone
walls, wood-and-leather
booths and a pressed tin
ceilings. Sit back and take
in the old world charm as
you dine on some of the
best beef in Calgary. From
the Beef Tenderloin Fiocchi
to Bacon Wrapped Fillet
Mignon, you will want to
experience dining at The
Trib again and again.
For over 30 years Melissa’s
Missteak has been one of
Banff’s best Steakhouses and
Family Restaurants. They take
great pride in offering fresh
and "made from scratch"
items on their menu. Melissa’s
Missteak makes is a great
dining option after a day
of enjoying the beautiful
surroundings in Banff
National Park.
For a quarter of a century,
Buchanan’s Chop House
and Whisky Bar has served
contemporary food in a
classic Calgary room. A
neighbourhood staple;
favourite of the business
lunch crowd; and home to
one of Calgary’s best burgers,
Buchanan’s is known for its
sophisticated approach to
dining coupled with casual
charm. This world class
steakhouse proudly serves
Alberta beef plus pastas, soups
and sauces all made from
scratch.
16
sysco.com
Who cares if one restaurant
“makes it” when there’s always a
dozen more right down
the street?
Sysco
does.
Every day good restaurants come and go. At Sysco,
we’re working to eliminate the “go” part. We support our
customers, offering expert guidance on mastering the
business end of restaurant success. The way we see it,
every restaurant that stays open is a triumph – for owners
and staff, for us, and most importantly for the people out
there who just love good food.
sysco.com

5” Unbaked Pie Shell1094915
9” Unbaked Pie Shell 1094749
10” Unbaked Pie Shell 1094764
3” Unbaked Tart Shell 1094806










BASSANO GROWERS LTD.
Freshest Processed Vegetables & Fruits
0385153
0405662
8844334
0228056
We provide fresh,
wholesome prepared
fruits and vegetables
for our customer’s
convenience
and value.
We will achieve
customer confidence
through leadership in
quality, safety, service
and a dedicated
work force.
Bassano Growers Ltd.
923 - 28th Street N.E., Calgary, Alberta T2A 7X1
Tel: (403) 235-3321 Fax: (403) 235-1737
www.bassanogrowers.ca
[email protected]
18
Bassano Growers Magazine Ad
8 1/2” x 11”
09/04/08
sysco.com
/ / / CALENDAR OF EVENTS
CALENDAR OF EVENTS
MONDAY
13 – Bonnie Raitt at the Jubilee Auditorium
27 – Lobsterfest at WEST
TUESDAY
8 – Larry Gatlin & the Gatlin Brothers at Century Casino
15-18 – Reggaefest 2012 at Millennium Park
29 – Gotye at the Coral
THURSDAY
7 – Murder Mouse at the Rose & Crown Banff
14 – Rocky Mountain Rebel Music at the Rose & Crown Banff
21 – Matt Blais the Rose & Crown Banff
WEDNESDAY
2-5 – Calgary International Blues Festival at Millennium Park
9 – Wasted Nation at the Rose & Crown Banff
16-19 – Taste of Calgary at Eau Claire
16-28 – Globalfest at Elliston Park
3-11 – Calgary Fringe Festival
24 – Nick Cannon at the Laugh Shop
24 – Tony Bennett at the Jubilee Auditorium
24 – Refused at MacEwan Hall
24-26 – Expo Latino at Prince's Island Park
SATURDAY
AUGUST 2012
MON
TUE
FRIDAY
4 – Don Yuzwak hosts jam at the Ironwood Stage & Grill
4 – Inglewood Sunfest
11 – Hotel California – Eagles Tribute at the Deerfoot Inn & Casino
18 – Gerry & the Pacemakers at the Deerfoot Inn & Casino
18 – Calgary Stampeders vs. Toronto Argonauts at McMahon Stadium
25 – Monster Jam at the Stampede Grandstand
25-26 – Calgary Dragon Boat Festival at Glenmore Reservoir
SUNDAY
5 – The Boom Booms at the Rose & Crown Banff
12 – Marda Gras Street Festival in Marda Loop
SUN
///
WED
THU
FRI
SAT
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
sysco.com
19
Bringing exceptional solutions to the table!
75% of guests
are more likely to visit
the restaurant again if a
good quality bun
is served.*
Contact your Canada Bread Account Manager today!
Visit us at www.canadabreadfoodservice.com
Product Descriptions and SUPC Codes: Top left to right: Homestyle Round Ciabatta (0916906), Deluxe Sesame Seed Hamburger Bun (2745875), Mixed Seed Bun (5859743).
Bottom left to right: Pretzel Round Bun (Sliced) (0438723),100% Whole Wheat Oat Topped (7440698), Mini Bun (6088013).
*NPD Crest Proprietary Research
14672RZ_a
NEW
Listings from Old Dutch Foods
Thai Sweet Chili Beef
& Thai Sweet Chili Pork
Sweet, spicy and
exotic, Thai inspired
flavours are HOT
amongst
consumers and a
unique addition
to any menu.
Perfect as an
appetizer, on
crispy noodles, or
in a rice or
noodle bowl.
Popcorn Twists
Hawkins Cheezies
Code 0987782
Code 6764219
20g, 33 units per case
45g, 36 units per case
Good things do come in small packages
Order Code
0179883
0179899
Product
Thai Sweet Chili Beef
Thai Sweet Chili Pork
Pack Size
1 x 4 kg
1 x 4 kg
sysco.com
21
RESOURCE CENTRE
Fun Facts
///
Figs provide more fibre than any
other common fruit or vegetable.
Some Chinese varieties of peaches are flat like
donuts.
Strawberries are the only fruit that have their
seeds on the outside.
Bell peppers can be green, red, yellow, orange
or purple.
Yams and sweet potatoes are not the same.
Summer Fun!
Many of the nutrients in a potato are located
just below the skin.
22
A
Q
N
W
Z
W
I
N
V
S
I
L
H
D
W
T
K
E
A
F
Q
S
I
T
W
A
L
C
W
G
C
J
D
W
T
T
K
N
B
G
B
D
W
M
Z
V
V
B
W
G
R
B
U
C
N
H
L
S
R
C
A
N
L
Z
N
T
Z
S
D
I
B
N
E
R
S
P
R
A
R
I
R
P
I
L
P
Q
U
Y
G
S
sysco.com
T
R
D
K
K
E
I
Z
V
M
A
U
B
N
J
N
Q
E
L
I
L
C
G
D
A
G
A
A
I
G
H
F
I
A
H
L
N
V
B
C
O
R
R
M
K
O
T
J
O
N
O
I
T
A
C
A
V
B
M
Y
I
E
A
G
T
R
C
H
C
K
F
Z
E
I
K
T
P
K
D
H
A
B
I
K
I
N
G
Q
W
I
A
Z
W
B
W
G
Y
M
B
B
H
Z
U
S
Y
P
R
F
E
S
Q
V
O
V
R
U
G
E
K
B
X
D
V
B
U
M
F
Z
C
Z
B
T
M
O
M
BARBEQUE
BIKING
BLADE
CAMPING
HIKING
PATIO
PICNIC
ROLLER
SUN
SWIMMING
TAN
VACATION
Hawaii is the leading producer of
bananas in the U.S.
RESOURCE CENTRE
///
Snacking
Not just for kids anymore
by Jennifer Allford
I
t appears snacking is growing up. A new survey
by market research firm Technomic, indicates
that nearly half of the people they surveyed are
snacking twice a day—a dramatic increase from
the last time the firm asked the question in 2010
(48 per cent now, versus 25 per cent two years
ago).
And restaurants are getting in on more of the
snacking action—the survey reports they are
claiming 22 per cent of consumers’ “snacking
occasions,” up from 17 per cent in 2010.
The Snacking Occasion Consumer Trend Report,
which looked at the behavior of more than 1,500
snackers and other consumers in North America,
also found that more than a third of the people
surveyed have broadened their idea of what a
snack is—37 per cent of them are seeing a lot of
foods, beverages and restaurant offerings a little
differently these days.
“Recent consumer research indicates that
snacking is becoming a larger part of consumers’
daily lives,” says Darren Tristano, executive vice
president of Technomic.
Restaurants are responding by offering more mini
sandwiches, sliders or wraps in smaller sizes. In
fact, the survey notes these items have “evolved
from a simple snack item to a downsized gourmet
version of signature full-sized offerings.”
The changes in portion size are due, partly, to
increasing concern about reducing waist sizes,
says Tristano. “Pressure from the nutritional
disclosure legislation has prompted the
foodservice industry to reduce calorie counts
in meals,” he says. “As a result, Americans are
now more inclined to ‘graze’ throughout the
day, seeking snacks that provide fuel between
traditional meal parts.”
Restaurants are also looking for ways to bring in
more of the traditional ‘midnight snack’ crowd.
“Major chains are using late-night hours to
promote value-oriented snack items and bar
plates to cater to younger customers who visit
more often for late-night snacks,” the study
reports.
It seems, however, that regardless of the time
of day, more people may be turning away from
poutine toward something a little healthier. The
survey found that a third of people asked expect
to eat more healthful snacks in the next year,
which indicates “greater importance for operators
to offer and promote better-for-you snacks,” the
study says.
For more information visit Technomic.com and
look for the Snacking Occasion Consumer Trend
Report.
sysco.com
23
///
RESOURCE CENTRE
Growing Business:
Melon Mania
There’s nothing like an ice cold melon on a hot summer day. Melons are at
the peak of flavour and sweetness in the middle of summer. In fact, many
growers will tell you, “The hotter the summer, the sweeter the melons.”
Melons are best eaten in the summer because of the high moisture content.
Our bodies need more moisture during the hot summer months.
Heirloom Muskmelons will have “sutures” on the rind. These tend to
The simple, natural sugars of the melon are easily processed in our bodies,
which helps keep your body cool. There is more to the world of melons than
just Watermelon, Cantaloupe and Honeydew. Here’s a look at a few others in
our melon patch:
Galia Melons are also part of the muskmelon family with a slight netting.
have a richer, intense flavour.
Sharlyn Melons are some of the sweetest melons grown on earth, but are
also one of the most difficult melons to grow, which is why it is one of the
more expensive summer melons.
It has a creamy to green flesh color.
Storage Tips and Other Fun Facts:
Eggplant: Is very susceptible to chill damage.
Eggplant loves the heat, which is why the BEST
Eggplant is harvested during summer months.
Store in the warmest part of your walk-in.
The longer Eggplant is refrigerated, the more
susceptible to chill damage.
Did you know… “Eggplant Caviar” (baba
ghanoush) is a popular Greek spread. The
largest serving of baba ghanoush was prepared
in Dubai, Greece on June 28, 2001. The recipe
began: “Take 5,500 pounds of Eggplant…”
Figs: Will ripen best at room temperature. If
you must store them, arrange in a single layer
on a paper-towel-lined tray, covered with plastic
wrap.
24
sysco.com
Did you know… Every inhabitant of Athens,
Greece, including Plato, was a “philosykos.”
Literally translated, “a friend of the fig.” As a
token of honour, the early Olympic athletes
used figs as a training food, and figs were also
presented as laurels to the winners as the first
Olympic “medal.”
Spinach: Will loose moisture very quickly,
particularly the larger leaves, so store them in
the coldest part of your walk-in. Keep the box
closed and out of direct airflow from the fan.
The larger leaves will yellow first as well, so look
at those during preparation.
Did you know… When he was a boy in Austria,
“I grew up eating a lot of Spinach. It’s still my
favourite today.” Former California Governor
Arnold Schwarzenegger.
Bartlett Pears: Will store really well in the
coldest part of your walk-in. The early season
Bartletts will take longer to ripen, so pull them
into the coolest part of your backroom, out of
direct sunlight, and keep the lid on the carton
to keep the Pears from dehydrating.
Did you know… The Bartlett Pear was originally
called a “Williams” Pear in England, where it is
still called today. When the first trees arrived
in the new colonies, the name tags of the tree
fell off, so importer Enoch Bartlett renamed the
pear after himself.
Sliced
Menuvation:
Grilled Vegetable Sandwich
Place grilled eggplant, Portobello mushrooms,
red peppers, and asparagus on sandwich bottom.
Spread Sundried Tomato mayo on top half of
Soft Ciabatta Roll. Top grilled vegetables with
shaved Parmesan cheese and baby arugula.
Place top half of bun on sandwich and serve.
Featured:
SUPC # 0439065 – 6” White
Pre-sliced, thaw & serve
Thin, crisp crust & easy bite
Multiple menu applications
– toast, grill or press
SUPC # 0439073 – 6” Wheat
92 x 95 g / case
Contact your Canada Bread Account Manager today!
Sysco wins
category
in World’s
Most Admired
Companies
survey
Sysco was ranked No. 1 in the ‘Wholesalers: Food and Grocery’
industry category, according to the recently published 2012 Fortune
Magazine World’s Most Admired Companies survey.
On a 10-point scale, Sysco scored 7.56 to finish ahead of seven other
corporations in our category. The others were United Natural Foods
(6.91), Unified Grocers (6.31), Spartan Stores (5.66), CHS (5.48), CoreMark Holding (5.48), Andersons (4.92) and Nash-Finch (4.86).
Additionally, survey participants noted two specific areas of strength
for Sysco among all U.S.-based companies: we ranked No. 8 in both
the areas of People Management and Management Quality.
Of the approximately 1,400 companies surveyed, 358 companies
earned Most Admired status. Survey participants included industry
analysts, corporate board members and corporate executives from
those 1,400 companies.
Go to Fortune’s Most Admired Companies web site at
http://money.cnn.com/magazines/fortune/most-admired/
to see more detail about how companies were rated and how Sysco
fared against our peers and others.
RESOURCE CENTRE
///
Broxburn Vegetables
Broxburn Vegetables, near Lethbridge, Alberta, started as a part-time market garden in 1994.
Primarily they were growing U-pick strawberries. Owned and operated by Paul & Hilda de Jonge
and family. While at first Paul was working off the farm as an accountant, in 2000, he decided
to follow his
roots and started farming full time.
Lethbridge
A 63,000 square feet greenhouse was build, and 2001 was the first crop year. Peppers were the primary crop, but
soon the direct farm customers demanded many more products. In 2004, the first sales, directly to restaurants
in Calgary, began. Since that time, there are many more chefs who have come to enjoy the great flavours and
freshness. Today, there are over 150,000 square feet of greenhouses growing many varieties of peppers, tomatoes and
cucumbers.
Crops in the greenhouse are grown primarily pesticide free. Extensive use is made of predator bugs in the
greenhouses. This provides for healthier food and working conditions for the employees. Tomatoes are carefully
selected for flavour characteristics, and then picked when they are ripe. This results in very tasty and tender
tomatoes.
Besides those key crops, there are other greenhouse crops and field crops, specializing in cauliflower, broccoli, cabbage
and onions.
Broxburn Vegetables has an environmental farm plan. They recycle greenhouse water onto field crops and return
plant material from the greenhouse onto the field. By using returnable crates and containers, packaging waste is
eliminated.
Food safety takes a big role in today’s food production cycle. Many employees of Broxburn Vegetables are Food Safe
Certified by the local health unit and Broxburn Vegetables is Canada GAP certified.
Broxburn Vegetables strives to be your local, responsible and sustainable supplier of tasty and healthy produce.
te on
ssocia
A
o
c
s
eir
u Sy
bou t t h
Ask yo
a
t
u
o
find
it
how to
ts or vis
c
u
d
o
om
pr
ables.c
great
t
e
g
e
v
urnn.
.broxb
w
w
rmatio
o
w
f
in
e
or
for m
golocalwithsysco.com
Consult your Sysco Go Local Product Guide for a complete list of local products.
///
RESOURCE CENTRE
Industry Trends
CAESAR SAFETY
Judging by the menus of restaurants across North
America - from the tiniest fast food place to the
grandest of gourmet dining rooms - Caesar salad
has to be one of the most popular salads of the
last few decades. But the original recipe, credited
to Chef Caesar Cardini, who first served it at his
restaurant in Tijuana in the 1920s, calls for raw
egg in the dressing. That was in the days when
eating raw eggs was nothing special. People
would mix them into alcoholic drinks or down a
couple for breakfast as health food. Along comes
salmonella, and eager lawyers, and suddenly,
restaurants are worried about making traditional
Caesar salad.
A solution may be Pasteurized Egg. Pasteurizing
helps eliminate salmonella and avian flue viruses
and make the uncracked egg safe to eat. To do
this, eggs are placed in sanitary warm water baths
using precisely controlled time and temperature
to safely destroy all harmful bacteria. Of course,
when you pasteurize, you change things. So
how different is the egg after going through the
process? If they really can't be distinguished from
normal raw eggs, the Caesar salad controversy
should be over - except the argument about
whether anchovies should or should not be part
of the dressing…
WE LIKE IT HOT: THE RAGE FOR SPICE
Something strange has happened to the North
American palate. After decades of being satisfied
with mild foods, we are now craving bolder
flavours that pack a punch -- hot and spicy, sweet
and heat, and interesting combinations that add
new meaning to the term “kicking it up a notch”.
Experts say the population has become more
diverse and better-traveled, and taste buds are
reflecting this new worldliness. "We've become
much more adventurous in our eating," says
Rachel Koryl, a trend analyst for the Center for
Culinary Development in San Francisco. "In
the last five years, we've really seen a change
in tastes. Baby Boomers are eating out more
28
sysco.com
often and are being exposed to different ethnic
cuisines. And today's kids are growing up on
ethnic foods like Thai and sushi."
But diners aren't just reaching for pungent curry
or spicy tuna rolls. They want bold flavours in all
kinds of foods -- haute cuisine, fast food, snacks
and even candy. Even salad eaters are gravitating
to the spicy arugula, peppery mizuna and bitter
radicchio, leaving the more demure butter and
leaf lettuces on the shelf. Marc Halperin, director
of the Center for Culinary Development, which
maps trends and creates new food products, said
this yen for bold flavours is being driven mostly
by Gen Xers -- 30- to 45-year-olds -- who have
seen the world and now want to taste it. "There
is nothing physiological about it," Halperin said.
"This is purely sociological."
WHAT’S YOUR TYPE?
It's no secret that the cost of a restaurant dish
tends to mirror its complexity. That's why a menu
item that says "medley of berry conserves and
pureed peanuts" is likely to cost five times what it
would if it were just called peanut butter and jelly.
It turns out that obscure menu terminology may
be just half the game.
A new study suggests that typography also plays
a role in influencing diners. In a recent study
featured in an issue of Psychological Science,
Hyunjin Song and Norbert Schwarz suggest that
small changes in menu fonts can significantly
alter people's perceptions of dishes' complexity
and value. "People infer that if something on a
menu is difficult to understand or hard to read
that it takes great skill and effort to prepare,"
says Song, a Ph.D. candidate in psychology
at the University of Michigan. "When I go to
an expensive French restaurant, I can hardly
pronounce the words on the menu, so I take
for granted that it's expensive because it's not
comprehensible." Similarly, Song says, using an
offbeat typeface to obscure a dish's description
may signal hidden value to an unsuspecting diner
on unfamiliar ground.
Succeeding in the
restaurant business takes
expertise, understanding and a
strong support structure.
It takes
Sysco.
Thriving restaurants have good food and good business practices.
Sysco helps with both. Our business review specialists work
closely with restaurateurs on everything from menus and pricing
to marketing and HR. They are restaurant business experts who
strive to understand each client’s challenges and offer solutions.
That’s the kind of support success is built upon.
sysco.com
S
S
Vegetable Masala is a versatile frozen entrée
with a delicious medley of vegetables simmered
with aromatic Indian spices. You can:
• Serve it on its own
• Use it as a foundation for a meal maker
application by adding protein such as
chicken, beef, lamb and/or shrimp
• Transform it into a recipe creation such
as an Indian Spiced Vegetable Patty
• Serve it with aromatic basmati or jasmine
rice, or Campbell’s Cooked White Rice 15144
SUPC #1495694
VEGETABLE MASALA APPLICATIONS
Nutritional Claims
per 9.6oz (272 g) serving:
• Lacto-ovo vegetarian
• 2 full servings
of vegetables
• Very high in fibre
• 650 mg sodium
• 12 g protein
Indian Spiced Vegetable Patty
Vegetable Masala with Chicken and Shrimp
For more recipes and information visit campbellsfoodservice.ca or
call your Campbell Sales Representative at 1-800-461-7687.
© 2012 CAMPBELL COMPANY OF CANADA