To be revealed - Sysco Calgary

To be
revealed
February 2012
January 2012
Andrew
Hewson
– Customer Chef Bio
The grizzly HOuse
A taste of the exotic
and the Eclectic
DarBy Arms
your friendly neighbourhood pub
chicago Chophouse
Putting Alberta Beef Front and centre
New Heinz Dip & Squeeze® Ketchup.
It squeezes
It dips
It brings customers back for more.
New Heinz® Dip & Squeeze® Ketchup is the first
ketchup package with innovative dual functionality.
TEAR OFF CAP/DÉTACHER
TO SQUEEZE/POUR PRESSER
9 out of 10 consumers preferred
Heinz Dip & Squeeze® Ketchup over
traditional packets.1
D IP
& SQUEEZE ™
Here’s why:
1 in 3 consumers said they would visit a
restaurant more often if Heinz Dip & Squeeze®
Ketchup were served there.1
Here’s why:
• One packet is enough2
• Less mess, easy to use
• Fun and kid-friendly
• Great for on the go
TO
DIP
PEE
LB
AC
K
/ DÉ
• Increases fry enjoyment
• Just the right ketchup amount 2
• Only one package to open
• More sustainable 3
CO
LL
ER
POUR
TREMPER
SYSCO
Code
Product
Description
Pack
Size
SCC
Net
Weight
Gross
Weight
Case Dimensions
(L X W X H)
Case
Cube
950677
Heinz Dip & Squeeze®
Ketchup
500 x 24 ml
100 57000 50024 2
30 Lbs
13.61 Kg
34.5 Lbs
15.65 Kg
15.63” x 9.63” x 15.13”
39.69cm x 24.45cm x 38.42cm
1.3 cu. ft
0.037 cu. m
Pallet
Information
3 layers / 12 cases per layer
36 cases / pallet
For more information, call your Heinz Sales Representative or visit www.foodservice.heinz.ca
1-866-205-5733
Western Canada
1-866-565-5700
Ontario
1-866-574-3469
Quebec
1 Matrix Research Group September – October 2009.
2 Consumers use an average of three 8 mL ketchup pouches per order; Source: Direct Link, Single Serve Ketchup and Condiments Research, July 2006. Link Group Research, November 2007.
3 Heinz Dip & Squeeze® uses approximately 50% less foil material than the equivalent amount of packets and replaces that with PET plastic resin.
1-866-570-6550
Atlantic Canada
November 2011
JANUARY 2012
FEATURES
Chicago Chophouse –
In Every Issue
Checking In
2
Marketing Tip –
New Possibilities with Google+
4
Sysco Recipes
6
5
Putting Alberta Beef Front and Centre
The Grizzly House –
11
A Taste of the Exotic and the Eclectic
Cinnamon Buns –
13
On a Roll – by Kelly Gray
8 Places to Dine –
Indian Restaurants
16
Customer Chef Bio – Chef Andrew Hewson/ Chef Instructor–
Calendar at a Glance
19
SAIT Polytechnic, School of Hospitality and Tourism
Fun Facts/Food Puzzle
22
Not Just Ginger Beef Anymore
Growing Business
24
Go Local Feature of the Month –
BCfresh
27
14
17
by Jennifer Allford
Darby Arms –
20
28
Your Friendly Neighbourhood Pub
Industry Trends– January
This magazine is printed on acid and chlorine free paper.
sysco.com
1
Foodservice World 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
The beginning of 2012 means the beginning of new up and coming foodservice trends
going into the New Year. Last year we saw popular trends include the reintroduction of
classic, simple menus, further emphasis on healthy dining options and the mainstreaming
of ethnic cuisine, just to name a few. Looking back on the list of 2011 foodservice trends we
can now begin to speculate what trends will popularize in 2012. According to author, teacher and executive chef Samantha Gowing, 2012 will be filled
with both a continuation of old trends and the beginning of some new and exciting ones. Continuing this year is a focus on high quality and fresh food product. Sysco Calgary’s Go
Local program is a great way to help you utilize the best fresh and local products Sysco
Calgary has to offer.
Another trend that began to emerge this year and will continue to grow is the consumer
demand on the products they eat. From the farm to the fork, people want to know where
the products on your menu are coming from, the nutritional value it provides and the
sustainability of each product. Some businesses are utilizing modern technology such as
iPads to help build fully integrated menus where this information is only a click away.
More trends for 2012 include a focus on small portion, “fast menu” items, higher demands
for healthy food options, the continuation of technology such as websites and apps to
promote, sell, and market your business and the renewed focus on smaller restaurants
featuring niche cuisine.
Although staying ahead of every current trend can seem daunting, the marketing associates
at Sysco Calgary are here to help you find a solution that will fit your business. Contact your
Sysco associate today to learn how you can make the New Year a prosperous one. 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
Creative Design by
Printed by
Advertisers
A. Lassonde
Baker Source
Block & Barrel
Butcher’s Block
Deluxe
e.d. Smith
Give & Go
General Mills
Heinz
Kellogg’s
Kraft Foods
Lilydale
National Checking
Nestlé Professional
Old Dutch Foods
Otis Spunkmeyer
Paradise Foods
Portico
Primo
Reuven International
Select Ready
Toppits
Unilever
Ventura Foods
WOW! Factor Desserts
Yoplait
©2011 by Sysco Food Services of Calgary
All rights reserved.
Please recycle this issue after reading.
10%
SW-COC-002397
2
sysco.com
sysco.com
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///
RESOURCE CENTRE
Marketing TIP:
New Possibilities with Google+
I
t was only a matter of time before Google took
a serious leap into the world of social media,
and what a leap they have taken with Google+.
When Google+ was launch back in June 2011
with the testing phase, Google had ten million
spots filled with in hours, when they took it out
of the testing phase and went live in September
2011 over 25 million people signed up in less
than a month, it took Facebook almost 3 years to
hit that number, so the world was interested in
what Google was doing. YetGoogle wasn’t quite
ready for the business world to be part of the
Google+ world, at least not until now.
Google SVP of Social, Vic Gundorta, recently
wrote in his blog “So far Google+ has focused on
connecting people with other people. But we
want to make sure you can build relationships
with all the things you care about – from local
businesses to global brands.”
What does this mean for business? Well, one
of the things that Google+ does is allows you
to do is develop circles of people who want to
follow you. You can set up each circle to be a very
specific demographic, such as gender, age, city,
and interests. Why is this something you should
get excited about? It will allow you to speak to
your target market even more closely than you
already do. Image the opportunities that you will
have to send dine-in options to families, take-out
options to single males, or being able to promote
a “game day” special to football fans an hour
before kick-off. Being able to speak that directly to
your target market is something every business
dreams of.
Google+ also allows restaurateurs to see the
“ripple” effect of their posts they share with their
consumers. This will allow them to see what
excites their customers, what promotions spread,
and what does not work because it does not
get shared. But probably the most important
thing that Google+ will do is allow restaurants
to identify who their key influencers are, i.e. who
are your champions promoting your business to
everyone they know. These are the people that
are key in the success of your business. When you
get a chance Google “Google Plus Ripple Video”
and watch how this tool will work for you.
Google+ turns all of Google into one huge social
media site, with more than 1 billion searches
being done each month, you will want to make
sure your business has a “plus 1” button for people
to click on, this is similar to the “like” button on
Facebook. Remember it is a social media site
so you will need to do all the same things you
are already doing on your other sites: setup a
strong profile, have relevant information to share,
include images. Make sure that your profile is
open to be searched, there is no point is doing
all this work not to be found when someone is
looking for you. Promote the fact that you are on
Google+ and you want to add your customers to
your circles.
The marketing side of Google+ is just in the
beginning stages and the possibilities are endless.
Each day it seems as if Google is adding a new
function to Google+ which will allow you to have
an even better experience when you are there.
Speak with your Marketing Associate today about
how Sysco Calgary’s Marketing Department
can help drive traffic through your doors with
Google+.
Do you have a marketing challenge that you
would like another set of eyes on? Write us
at [email protected] and your
challenge could be the focus of an upcoming
article.
Google+
4
sysco.com
FEATURE CUSTOMER
///
Chicago Chophouse
Putting Alberta Beef front and centre
S
erving as one of Canada’s fastest growing
economies, Calgary also remains one of
the top cities in Canada for its quickly
expanding urban population. Combine these
factors and you have the perfect recipe for new
business owners looking to cash in on the cities
growing restaurant scene.
Alberta Beef. Basing their entire reputation on
Alberta’s famous beef, the Chicago Chophouse
takes pride in knowing they only serve customers
the finest Canadian Prime beef. Each steak is
enhanced by their in house dry-ageing process
that creates an exceptionally tender and a more
flavourful end product.
Calgary’s diverse selection of eateries now
features choices on a global scale. From authentic
Indian, Thai, Vietnamese, Moroccan, Caribbean,
Japanese, French and Italian, Calgary is quickly
becoming an epicurean’s dream. With hundreds
of restaurants opening in Calgary every year,
the growing variety of dining options can leave
some people feeling overwhelmed. That is why
the owners and operators of Calgary’s Chicago
Chophouse have focused on one of the original
main ingredients that first put Western Canada
on the map, Alberta Beef.
Although the dry aging process is extremely
time consuming and expensive, the advantages
work in favour of the customer who gets to sit
back and enjoy the steaks. The dry aging process
begins with the finest premium choice loins.
From there, the loins are kept sealed within a
climate controlled room for up to 28 days to
allow the natural enzymes of the beef to break
down the fatty tissues in the meat. During this
period, the juices are absorbed inside the meat
and the outside layers dry to the texture of
beef jerky. This layer is than trimmed away after
the process is finished leaving cuts of tender,
flavourful beef ready to be turned into steaks.
Executive Chef Satoru Kogo is quick to note the
extra emphasis he and his team put towards the
preservation of both the history and integrity of
Chef Kogo, who has worked with the Chicago
Chophouse now for over 10 years, admits that
using the special dry aging process requires an
extra amount of care and an extensive inventory,
an inventory that is bolstered with the help of
Sysco Calgary and their access to the highest
quality beef on the market. “What it always comes
back to”, says Chef Koto “is that our customers
know we have Canadian Prime Beef”. Both tourist and Calgarians alike can expect
both a sophisticated and inviting ambiance
at the Chicago Chophouse day in and day out.
Located in the downtown entertainment district,
the Chicago Chophouse makes an exceptional
stop lunch and dinner. With an unparalleled
focus on steaks and world class wines, the
Chicago Chophouse offers an outstanding dining
experience from start to finish. For those who
are left wanting more, the Chophouse also offers
customers the option to purchase their amazing
dry aged steaks to enjoy at home.
sysco.com
5
RESOURCE CENTRE
Sysco Recipes
For Vanilla Cream Sauce
1. Simmer Cream.
Chef
Christopher
Sprentz
2. Beat egg yolks and sugar to a cream and
add one ladle of cream into egg mixing
well.
3. Repeat and add egg mixture into cream
stirring constantly until mixture thickens.
4. Slice tortilla in 1/2 and plate over vanilla
cream sauce. Garnish with chocolate
shavings.
••••
Tuscan Chicken Breast & Grilled
Vegetable Medley
Courtesy of: Sysco/McCormick
Yield: Serves 24
RECIPE OF THE MONTH
Fried Cherry Pie Tortillas
Courtesy of: Mrs Smith's Bakeries Inc.
Yield: One - 10 inch (25 cm) pie
Ingredients:
3
Eggs, beaten
2 tsp Sugar
8
Flour tortillas
24 Wooden toothpicks
2 cups Canola oil, for frying
1 cup Heavy cream
Vanilla Cream Sauce
3 Tbsp Sugar, granulated
1 cup Heavy cream
1 tsp Vanilla extract
4
Egg yolks
1
Cherry pie, baked and cooled
Directions:
1. Beat together 3 eggs and 2 tsp (10 mL)
sugar.
2. Brush one side of flour tortilla with egg/
sugar mixture.
3. Scoop out two small portions of cherry pie
and place onto flour tortilla. Fold over and
spear with 3 toothpicks so filling does not
come out during frying.
4. Heat oil to 350 degrees F (180 degrees C)
and begin frying tortillas to nice golden
colour.
6
sysco.com
Ingredients:
Tuscan Chicken Breast
4 Tbsp Sysco Imperial/McCormick Italian
Seasoning
4 Tbsp Sysco Imperial/McCormick Lemon
and Pepper Seasoning
2 Tbsp Parmesan cheese, grated 1½ cups Olive oil
24
Skinless, boneless Chicken breasts (6
oz) 24
Lemon wedges
Grilled Vegetable Medley 2 -3 Tbsp Sysco Imperial McCormick Steak
Seasoning
½ cup Olive oil
6 lbs
Assorted fresh vegetables, cut into
chunks Directions:
To Prepare Tuscan Chicken Breast:
1. Combine seasoning, cheese and olive oil to
create marinade.<BR.
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 (85 degrees C). Just
before removing from grill, squeeze one
lemon wedge over each chicken breast.
To Prepare Grilled Vegetable Medley:
Fried Cherry Pie Tortillas
///
1. Toss vegetable chunks with olive oil and
seasoning.
2. On preheated grill, grill vegetables on
medium-high heat until tender-crisp.
••••
Trailblazer Stew
Courtesy of: Kraft Canada
Yield: 25 servings
Ingredients:
Vegetable oil
¹₃⁄ cup 3¾ lbs Lean stew beef, 1 inch cubes
2½ Onions, chopped
2½ cups Celery, sliced
2½ cups Carrots, sliced
4 cups Mixed peppers, diced
2½ cups Canned black beans, drained
4 cups Beef stock
1.5 cups Bull's Eye Bold Original Barbecue
Sauce
2 cups Frozen corn, thawed
2 tsp Ground black pepper
2 tsp Salt
Directions:
1. Heat oil, add beef chunks, cook 20 minutes
stirring to brown meat evenly; remove
meat from pot and set aside.
2. Add onions, celery, carrots and peppers to
meat juices; blend well, bring to a boil and
simmer until just tender (approximately 10
minutes). Stir in drained beans.
3. Add meat, stock and barbecue sauce, bring
back to boil. Reduce heat and simmer
covered 1.5 hours, stirring occasionally until
beef reaches an internal temperature of at
least 165o F/74o C.
4. Add thawed corn to stew mixture, continue
simmering until corn is heated through.
Season with salt and pepper; simmer
uncovered 30 minutes.
5. Cover and keep hot for service at 140o F/
60o C for up to two hours.
••••
RESOURCE CENTRE
Chef
Albert
Kuhn
Stuffed Turkey Breast with
Blueberry & Grape Gravy
Courtesy of: Aliments E.D. Foods
Yield: 10
Teriyaki Turkey Burger
Courtesy of: Turkey Farmers of Ontario
Yield: 6 Servings
Ingredients:
750 g Ground Turkey
2
Garlic cloves, minced
1 tbsp Fresh ginger, grated
¼ cup Thick teriyaki sauce
3
Green onions, finely chopped
¼ cup Toasted sesame seeds
½ cup Dry bread crumbs
½ cup Light mayonnaise
1 tsp
Wasabi paste
Ingredients:
75 mL Unsalted Butter (cultured)
350 mL Mix of Blueberries & Grapes (halved)
140 mL Sherry
1L
Sysco Imperial Instant Turkey Gravy
6 mL Chili Flakes
3 mL Cayenne Pepper
200 mL Dried cranberries, soaked in the
sherry until softened, strain and
reserve the Sherry
70 mL Cranberry Jelly
1
French baguette, cut in small cubes
and seasoned with sage and find herb
mix
250 mL Chives, finely chopped
2
Eggs, beaten
To taste Salt & Pepper
1
Medium Turkey Breast
Turkey Gravy, chili flakes, cayenne pepper,
half of the cranberries and all the jelly. Stir
well.
4. Simmer for 12-14 minutes. Remove from
heat and reserve for later use.
Stuffing:
1. Bake the seasoned bread crumbs until
crispy. Place the cubes in a bowl with 3/4 of
the 3 reserved fruits and chopped chives.
2. Add the eggs and mix until the stuffing
forms a ball. Adjust seasonings with salt and
pepper.
3. Cut the turkey breast butterfly style
lengthwise and lightly pat down to get the
breast flat and even. Place on plastic wrap.
4. Place the stuffing in a cylindrical shape in
the middle of the breast (lengthwise).
5. Roll tightly with plastic wrap and tie off the
ends with twine (it should resemble a short,
whole bologna loaf ).
Sauce:
6. Poach until the centre of the roll has reached
a temperature of at least 75 degrees C (use a
meat thermometer).
1. Soak cranberries in Sherry until soft. Strain.
Reserve both.
7. Add the remaining fruits to the sauce and
slice the roll to order.
2. In a medium pot, heat butter and sweat the
grapes and blueberries. Deglaze with the
Sherry. Remove fruit and reserve.
Can be served with roasted garlic and chive
mashed potatoes and blanched snow peas.
Directions:
3. Add the prepared Sysco Imperial Instant
///
••••
Directions:
1. In a large bowl, combine ground turkey,
garlic, ginger, teriyaki sauce, green onions,
sesame seeds, and bread crumbs.
Stuffed Turkey Breast with Blueberry and Grape Gravy
2. Shape into 6 burger patties. Broil or grill
burgers 4-6 inches (10-15 cm) from broiler or
over medium-high coals for 10-12 minutes,
turning once.
3. Meanwhile, mix together mayonnaise and
wasabi paste; spread on 6 lightly toasted
burger buns.
4. Place cooked turkey burgers in buns. Serve
with sliced cucumber and watercress or
arugula.
••••
sysco.com
7
DE LUXE PAPER PRODUCTS
Now more than ever...
feel good
about the soups you serve.
We strive
to deliver
RECYCLABLE
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RECYCLABLE RECYCLABLE VEGETABLES VEGETABLES
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CH O ES
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satisfaction in every spoonful!
Our new and improved recipes
deliver superior flavour 1 while
accommodating a wide variety of
nutritional choices. Be assured that
great taste is always our top priority!
TAR
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RECYCLABLE
EN F
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FLA R S
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RTTEINFICFRIAE
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CH O ES
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• Gluten-free choices
• Recipes with servings of vegetables
Our new and improved recipes
deliver superior flavour 1 while
accommodating a wide variety of
nutritional choices. Be assured that
®
great tasteabout
is always
our top priority!
information
KNORR
For more
Soups,
Soup du Jour®• Premium
Cleaner, moreDry
balanced
flavour
visit unileverfoodsolutions.ca
• Cream soups now smoother and
creamier
unileverfoodsolutions.ca
1Compared
200 Marien Street, Montreal, Quebec H1B 4V2 - Phone (514) 645-4571 - Fax (514) 640-3050
120 Nugget, Agincourt, Ontario M1S 3A7 - Phone (416) 754-4633 - Fax (416) 291-7566
to our previous soups.
• Less sodium
• Gluten-free choices
• Recipes
servings
of vegetables
©2011 Unilever Food Solutions. Trade-mark owned
orwith
used
under
licence by Unilever
Food Solutions, Toronto, Ontario, M4W 3R2.
NEW
3 Berry Bar: SUPC 0231983
Trail Mix Bar: SUPC 0231999
Listings from Old Dutch Foods
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
8
sysco.com
EN F
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SERVING OF
SERVING OF
RECYCLABLE VEGETABLES VEGETABLES
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SERVING OF
RECYCLABLE RECYCLABLE VEGETABLES VEGETABLES
EL
OR S
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L
• Cream soups now smoother and
creamier
• Less sodium
feel good
about the soups you serve.
V
• Cleaner, more balanced flavour
Now more than ever...
CH O ES
IC
RESOURCE CENTRE
///
Have a case of the Winter Blues?
Try a case of Toppits Blue Cod instead.
Mild - Healthy - Versatile
No. 5093491
No. 6783809
Blue Cod Folded Tail 3oz
Blue Cod Fillets 4-6oz
1/10 lb
1/10 lb
’s
y
r
a
g
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Ca
Sysco re of the
Featu nth
Mo
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sysco.com
9
Jumpstart your day with Daystarters
Gourmet Turkey Sausages and Turkey Bacon
SUPC
0210912
6609899
Daystarters Bacon Flavoured Turkey Slices
Daystarters Turkey Sausages
®
The convenience you expect.
Quality you can trust.
Delicious bite-sized desserts in
convenient variety & bulk packs
No matter what system you use to process customers,
Sysco register rolls are the quality rolls that keep your
business running.
DITRIBUTOR
ITEM CODE
MFR
ITEM CODE
PRODUCT DESCRIPTION
WIDTH
LENGTH
ROLLS
PER CASE
One Ply EARTH SAFE BOND
™
7498660
1300-SYSCO
WHT BOND 1 PLY
3.00"
165'
50
NO CARB 2 PLY
3.00"
100'
50
Two Ply Carbonless
7498694
2300-SYSCO
One Ply Thermal
7143563
7225-80SP
THERMAL WHT 1 PLY
2.25"
80'
48
4471223
7313-SYSCO
THERMAL WHT 1 PLY
3.13"
200'
50
Contact your Sysco MA to order Register Rolls today.
• Two-BiteBrownies
• Largeandminitarts
• Macaroons
• Minimuffins
• Minicoffeecakes
&snackcakes
www.nationalchecking.com
Give and Go Prepared Foods Corp., 6650 Finch Avenue West, Toronto ON Canada M9W 5Y6
10/12/11 Sysco Calgary Ad Trim size: 5.15 x 6.5 inches Live area: 4.15 x 5.5 inches
sysco.com
10
FEATURE CUSTOMER
The
///
Grizzly House
a tastE of the exotic and the eclectic
A
ccording to Rocky Mountain wildlife
researchers, there are at least 70 adult
and infant Grizzly bears who call Banff
National Park their home. These great bears are
a symbol for the majesty of Canada’s greatest
National Park and a reminder of the fragile
balance between nature and man that exists
within its borders. While Grizzly sightings are
rare in Banff, they do happen; often leaving
those who have encountered the animal in the
wild a little shaken by the pure size and strength
of the creature.
For those who would rather stay off the beaten
path (and remain on the top of the food chain), a
famous Banff restaurant has offered guests one
of the most unique dining experiences found
in Alberta since 1967. Since opening over 40
years ago, the Grizzly House has become one of
Banff’s most famous landmarks, popularized by
its unique atmosphere, unforgettable food and
friendly staff. House there is one particular item that has kept
people talking since the 1970’s.
When the Grizzly House first opened it was
Western Canada’s first disco, known mostly for
its live music and go-go dancers. In order to
keep their liquor licence owners Barbara and
Peter Steiner served food through a hole in the
wall from a neighbouring restaurant. When that
restaurant closed after only being open for a few
months, Barbara and Peter and the staff brought
in their own fondue pots and the rest is history.
To help keep things lively during dinner service
they set each table in the restaurant up with
its own working phone as well as a map to the
phone number of each table. Anyone looking
to speak with that cute person across the room
simply had to pick up their phone and dial. To
this day people still use the phones, making the
Grizzly House an interactive, entertaining and
memorable experience. Offering customers a taste of the exotic and the
eclectic, the Grizzly House fondue and hot rock
menu includes 14 different varieties to choose
from. The menu features more traditional items
such as beef, chicken, cheese and chocolate, as
well as items that offer customers a chance to
try something a little more wild. For the more
adventurous the menu also features options for
buffalo, rattlesnake, shark and wild boar, among
other wild game. This experience is enhanced by the Grizzly House’s
amazing kitchen and service staff, many of whom
have been working for the restaurant on a long
term basis. Operator Francis Hopkins admits that
a large part of what makes the Grizzly House so
special is the fact that the people who work there
all play an important role in bringing customers
back. Francis is also quick to point out that Sysco
Calgary has been instrumental in supporting
the restaurant by helping them meet their very
specific needs with a dedicated sales associate.
The rustic décor of the Grizzly House helps give
this family owned and operated restaurant an
extra bit of charm. The wood paneled walls are
decorated with interesting artefacts ranging
from full-sized mounted buffalo and elk heads
to bearskin rugs and totem poles. Of all the
interesting items scattered throughout the Grizzly
The Grizzly House has recently finished an exciting
street-front expansion to ensure their legacy of
great food and fun continues for generations to
come. The next time you are in Banff be sure to
stop by the Grizzly House so you can share the
dining experience that has kept them famous for
over 40 years.
sysco.com
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12
sysco.com
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RESOURCE CENTRE
Cinnamon Buns
on a Roll
by Kelly Gray
Despite trends to lower portion size and fat content in foods,
the hefty cinnamon bun stands out as a simple pleasure that
has both tradition and immense popularity on its side.
T
he term ‘cinnamon bun’ is a true piece of Canadiana. In reality
these bakery treats that are a staple of cafés and bake shops are
rolls. However, tradition dictates that we call them buns up here
in the great northland where the history of these gooey delicacies goes
back to our earliest times when smallish savoury pastries were indeed
more bun-like and tended to be baked with spices like cardamom over
cinnamon. Today, the savoury edge continues with more cinnamon and
a sweeter aspect than in the past. The result is an ideal marriage of sugar
and flavour that gives comfort in a crazy world. Here in Canada we turn to the comfort of cinnamon buns almost half a
billion times a year. Without question, the ubiquitous bun is the country’s
most popular baked good. Combined with a cup of coffee, cinnamon
buns represent a $3 billion opportunity for foodservice operators.
In addition, the thick gooey buns turn out to be good for you. Ok, so they
might be a tad high in calories, but just a half-teaspoon of cinnamon can
lower LDL counts in cholesterol. Cinnamon is also good at stabilizing
blood sugar and even shrinking cancer cells. Did I mention that it is seen
as a brain booster that helps cognitive function and memory. I’m certain that this point is open to argument, but in my view the west
holds the upper hand with a cinnamon bun standard that is typically a
three-inch thick rolled offering that comes as a square with slathers of
caramelized sugar and wallops of cinnamon between lengths of pullapart dough. Toppings are commonly white vanilla laced hard icing or
soft sweetened cream cheese.
At UBC the commissary kitchens produce a classic bun that has been
distributed around campus for the past 50 years. Last year, management
elected to decrease the size of the bun in an effort to become more
relevant to changing dietary habits. Evidently, were watching their
waistlines and not ordering as many as in the past. With the change, sales
increased 10 per cent and tradition was saved.
Overall, the UBC experience is one that bucks some current trends.
Certainly, a move to lower priced smaller portions is among a list of
menu powerhouses for the coming year, but items like cinnamon buns
serve a higher need. Consider that when it comes to products like sweet
pastries, the consuming public tends to throw ideas of diet and low fat
out the window. Says, Edmonton pastry chef Greta Sieben, “These are
indulgences that are points of comfort in a busy and challenging world.
If we can’t take a break for something as simple and tasty as a gooey
cinnamon bun, what are we living for? People are screaming for simple
indulgences that deliver comfort. The cinnamon bun is a perfect fit.”
Perfect fit indeed. At the UofA the caf there bakes up 70 dozen cinnamon
buns each morning with virtually nothing left after lunch. In Calgary
Cinnzeo in the Southcentre Mall goes everyone one better with their
legendary Bacon Cinnamon Bun that earned them high praise for
the chunks of bacon goodness that permeates the interior. Nellie’s in
Calgary’s Kensington area offers other fresh take on a great tradition with
an egg batter dipped bun that is another example of how operators are
pushing the envelope.
Regardless, whether it’s a thick rolled caramel glazed or cream cheese
iced monstrosity of deliciousness or a palm-sized bun with walnuts and
apple slices, few Canadians can resist the cinnamon bun tradition. If
you’ve got coffee, ask patrons to get their buns inside.
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Customer Chef Bio
Chef Andrew Hewson, CCC
Chef Instructor – SAIT Polytechnic,
School of Hospitality and Tourism
What is the name of your restaurant / business?
The Highwood Dining Room
What influenced you to begin a career as a
professional chef?
I think like most chefs growing up helping my
mom in the kitchen is where it all started. It
wasn’t until I first moved away from home to
go to university and had to feed myself that I
discovered I really enjoyed cooking. Eventually
that enjoyment led me to cooking school and
from there I was hooked.
Where in the world is your favourite place to
cook? Why?
What type of culture/cuisine has most
influenced your cooking style?
If you could cook for one famous celebrity, alive
or dead, who would it be?
French, because it is not just focused on the
quality of the food. Creating great French cuisine
means you cannot overlook any part of the dining
experience, from the meal itself to the exceptional
service, nothing is overlooked.
Fernand Point. All of the culinary quotes he has
written have made him my Confucius of the
kitchen.
What is your favourite cooking tool in the
kitchen?
I have been fortunate to cook for several famous
people including Johnny Cash and his family, Lou
Rawls, Pierce Brosnan and Alain Ducasse. And
although I never got to cook for her I did meet the
great Julia Child when she visited the Ritz Carlton
in Philadelphia when I was working there.
It’s might be a little bit to big to be called a tool
but it’s definitely my new favourite - we recently
had a Mugnaini wood oven installed in Jackson’s
Garden at SAIT.
It’s hard to pick just one however my all time
favourite place is when we are camping in
Waterton during the summer. I harvest a bunch
of herbs, salad, berries, and vegetables from
my garden and use them to elevate the regular
camping menu.
What is your favourite cookbook?
Where did you receive your chef training? What is the one ingredient you don’t mind
splurging a little extra money on?
Dubrulle Culinary School in Vancouver
What is the most popular dish you cook at your
restaurant?
Right now its ravioli filled with peas and
mascarpone, sautéed BC spot prawns, chervil and
tarragon beurre blanc.
Name three ingredients you could not live
without? Why?
Chocolate because it’s my fuel, butter because it
just makes things taste that much better and sea
salt because it makes chocolate and butter (and
everything else) taste better.
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I can’t live without “The Flavour Bible”
What is your favourite culinary guilty pleasure?
Have you ever cooked for someone famous?
Who?
Do you have a favourite celebrity chef that has
influenced your style of cooking?
When I first started cooking Joel Robuchon was
a huge influence because of his focus on skill and
technique.
Chocolate!!
Seafood, because of the amount of problems in
our oceans right now. Knowing where my fish is
coming from is important and worth the extra
price.
When you cook at home, what is your favourite
dish to create for friends and family?
I love making dough, bread, pizza so when we
have friends over it’s usually home made pizza.
What was the best dish you have ever eaten?
Where?
Foie Gras “popsicle” at Lumiere in Vancouver 3
years ago.
What current trend(s) stand out most to you in
today’s restaurant industry?
Sustainability. Knowing and understanding
where our food comes from and the story it can
tell on the plate
What benefits have you found in partnering
with Sysco?
There has been a tremendous amount of support
in helping us educate our students. From visits
to the warehouse or product demonstrations in
the SAIT kitchens Sysco has done a great job in
providing extra education.
What is the best advice you would give to
aspiring chefs?
Get engaged in your work; find your passion
in this industry – when you do, nothing is
impossible.
Customer Chef Bio
///
Dining Options
S.A.I.T is proud to showcase the Highwood Dining
Room, their live classroom environment that
allows students to provide world class cuisine
and service to all patrons! Under the expert
guidance of their innovative Chefs and Hospitality
Management Instructors, students provide you
with both top notch service and fabulous dishes.
Whether you are looking for an extraordinary
buffet, an a la carte lunch of daily features or a
five course dinner, the Highwood will give you a
unique and delicious dining experience.
Highwood Dining Room
1301 – 16th Avenue NW
Calgary, Alberta T2M 0L4
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RESOURCE CENTRE
8 Places to Dine –
Indian Restaurants
12
Mango Shiva
218 8 Ave SW, Calgary, AB
Mango Shiva is hands down one
of the best Indian restaurants
in Calgary. Their contemporary
cuisine is unmatched; a must try
is their high end seafood that
they doll up to antagonize your
senses!!
5
Café Indie
100 603 7th Ave SW, Calgary, AB
Café Indie provides breakfast
lunch and catering options for
diners in Calgary’s business
district. With great wraps,
curries, and desserts, Café Indie
will satisfy any and all cravings
you have for spectacular Indian
cuisine.
16
sysco.com
The Sangam Tandoor and
Grill in the Coronation Inn
4707 50 St, Red Deer, AB
The Sangam Tandoor and
Grill is rapidly becoming the
favourite destination for Indianfood lovers in Central Alberta. Located in downtown Red
Deer, they feature an intimate
atmosphere, cozy booth seating,
an extensive wine list, and the
most mouth-watering dishes in
the west!
6
3
Spice Route
103 2201 Box Springs Blvd NW,
Medicine Hat, AB
This is one of the Medicine Hat
area’s newest restaurants. The
owners, Shir and Harpinder Brar
have opened a very unique and
beautifully designed East Indian
restaurant and business is rising
rapidly. The Spice Route features
some of the best East Indian
food in Southern Alberta, from
amazing Butter Chicken to tasty
homemade desserts, this place
is a must visit.
7
4
Astha Fine Indian Cuisine
810 6730 Taylor Dr, Red Deer,
AB
Great food, fantastic staff and
above all excellent food make
Astha Fine Indian Cuisine an
excellent choice. The Naan
Bread and Butter Chicken are
must try’s!
8
Aditya Fine Indian Puspa
Taj Indian Restaurant
The Curry Bowl
1051 40 Ave NW, Calgary, AB
3 Stonegate Dr NW, Airdrie, AB
931 7th Avenue, Fernie, BC
Since 1993, Puspa has proven
to be one of the most popular
East-Indian restaurants in NW
Calgary. Their food is inspired by
the touch of authentic cooking
style of Bengal which makes
Puspa unique. Whether you
drive in or carry out, the friendly
staff of Puspa is always ready to
help you.
Taj Indian Restaurant is family
owned and operated out of
Airdrie, Alberta. They offer a
large selection of authentic
Indian food and desserts
prepared by their exquisite
chefs.
The Curry Bowl serves guests
enlightened Asian cuisine
highlighting Thai, Indian,
Japanese and Vietnamese
flavours. Guests enjoy the
delights of the Orient with
savoury dishes from countries
across Asia with exotic noodles,
sizzling stir fries and aromatic
curries.
///
RESOURCE CENTRE
Not just
Ginger Beef anymore
by Jennifer Allford
A
sian cuisine has come a long way
since 1974, when folks at the Silver Inn
restaurant in Calgary whipped up a
westernized version of ginger beef, creating
a mainstay Chinese food menu item in
restaurants across Western Canada, and lucky
ones beyond.
The history of another favourite Asian delight,
the Vietnamese sub, goes back a little earlier
to hundreds of years of French Colonial rule
in Vietnam. The French brought baguettes,
cilantro and marinated carrots to the country.
The Vietnamese added sate and created
a delightful sandwich. And as waves of
refugees from Communist-controlled Vietnam
started arriving in Canada in the late 1970s,
Vietnamese sub shops started colouring the
culinary landscapes.
These days, you can find Asian ingredients
in pretty much every restaurant. From an
appetizer of prawns with chilies at a pizza
place, to a Thai inspired cucumber-vegetable
salad as a side in a burger joint, Asian fixings
are part our daily fare.
“As palates expand and customers become
more knowledgeable about food, even the
most all-American restaurants around the
country are adding a pinch of five-spice, a
squirt of lime and a drizzle of chili oil to create
a literal melting pot of Asian-inspired tastes,”
says the WEBrestaurant store in an article on its
website, webrestaurantstore.com.
More and more chefs are incorporating Asian
ingredients to keep their menus interesting
and cater to diner’s more cosmopolitan
palettes, but chefs also like using Asian
ingredients to help meet the demand for more
healthy food on the menu.
"Asian cuisine ingredients are usually lower in
cholesterol and include less dairy than typical American fare,” Chef Michael O'Halloran told
the WEBrestaurant Store. “So they provide a
healthy option for our customers."
Customers may have experienced Asian
ingredients first hand while travelling—and
eating—in far flung corners of the world.
And that sort of globalization comes home
to challenge chefs like Andre Guerrero, who
likes to marinade Chilean Sea Bass with miso
and mirin and add hoisin barbecue sauce to
applewood-smoked baby back ribs.
"The world is getting smaller, and people
know more about food," Guerrero told
webrestaurant.com. "There has been a huge
influx of international cuisine that has really
opened up a lot of diners' palates and affected
how they eat. People can talk not just about
a country's cuisine, but the food from each of
the different regions. As chefs, we have to keep
up with that."
To read more about how chefs are
incorporating Asian ingredients in their menus,
visit http://www.webstaurantstore.com/
article/34/food-trends-asian-invasion.html
sysco.com
17
Refresh your menu with the
versatility of this spirited salsa
Product
Sysco Reliance Nacho Mix
Sysco Reliance Medium Shredded Cheddar
Sysco Reliance Angel Hair Mexi Mix
Sysco Arrezzio 100% Pure Shredded Parmesan
Sysco Reliance Angel Hair Shredded Parmesan
Sysco Reliance Pizza Mix with Edam
Sysco Reliance Italian-style Pizza Blend
New!
Cranberry
salsa
SUPC 4785350
A avourful combination of spirited jalapenos, crisp
Macintosh apples and tangy cranberries, gives you that
fresh addition to your menu that you have been looking for.
For more information call 1.800.263.9246 (ext. 520)
Saucemaker Cranberry Salsa, code#
8508303 - Rustic Filone
8508315 - Multigrain Filone
8508396 - Country French Roll
8508424 - Tuscan Sesame Square
CLASSIC
18
sysco.com
BISTRO
SANDWICH
BREADS
SUPC
0508606
0509588
5870458
0605246
0492496
0606319
0605279
/ / / CALENDAR OF EVENTS
CALENDAR OF EVENTS
MONDAY
2 – IIHF World Junior Championship: Quarterfinal at the Saddledome
TUESDAY
4-8 - Freestyle Skiing Canadian Series at Canada Olympic Park
25 – Calgary Hitmen vs. Brandon Wheat Kings at the Saddledome
25-29 - Canada Post Freestyle Grand Prix at Canada Olympic Park
THURSDAY
SATURDAY
5 - IIHF World Junior Championship: Bronze Medal Game at the Saddledome
5 - IIHF World Junior Championship: Championship Game at the Saddledome
5 – Elvis Tribute Dinner and Show at the Deerfoot Inn & Casino
26 – Theory of a Deadman at the Epcor Centre for Performing Arts
JANUARY 2012
TUE
FRIDAY
7 – Calgary Flames vs. Minnesota Wild at the Saddledome
14 – Calgary Flames vs. L.A. Kings at the Saddledome
14- Platinum Blonde at the Deerfoot Inn & Casino
28 – Hanson at the Deerfoot Inn & Casino
SUNDAY
1 – New Year’s Day
8 – Calgary Hitmen vs. Lethbridge Hurricanes at the Saddledome
15 – Calgary Hitmen vs. Edmonton Oil Kings at the Saddledome
MON
3 - IIHF World Junior Championship: Semifinal at the Saddledome
10 – Calgary Flames vs. New Jersey Devils at the Saddledome
24 – Calgary Flames vs. San Jose Sharks at the Saddledome
31 – Calgary Flames vs. Detroit Red Wings at the Saddledome
WEDNESDAY
13-15 - AB Snowboarding Provincials at Canada Olympic Park
13 – Calgary Hitmen vs. Moose Jaw Warriors at the Saddledome
SUN
///
WED
THU
FRI
SAT
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
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25
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sysco.com
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RESOURCE CENTRE
Darby Arms
Your friendly neighbourbhood pub
W
alking through the
doors of the Darby Arms
Traditional Alehouse in
Southeast Calgary it’s hard not to
feel at home. After being greeted by
one of the pubs friendly staff and
brought to your table, it’s easy to see
right away why the Darby Arms has
had continued success in Calgary for
over 10 years. Being located off the
restaurant jammed Macleod Trail, the
owners and operators of the Darby
Arms thank much of their long term
success to a special commitment
they made to their customers when
they took over the business in 2005.
As new owners, Adam Hrankowski
and Harry Diamantopoulos knew
that in order to stay competitive
with the larger chain restaurants
in the area they would have to do
things a little different. This meant
using their creativity and passion
for the industry as tools to help the
Darby Arms succeed where other
locally owned pubs had failed.
“Our first major focus was on the
menu”, explains Adams, “from
there we shifted our attention to
other aspects of the business. From
educating our staff to creating
that special connection with the
community, it’s the little touches
that go a long way here.” The Darby Arms takes great pride
in their carefully planned menu;
something Adam believes is
often overlooked by most regular
neighbourhood pubs. Using handcrafted sauces, pizza dough, and
dressings, the Darby Arms have
created a diverse and unique menu
built specifically geared towards the
high expectations of their clientele.
“Before we commit to any new menu
item we make sure our staff get
20
sysco.com
involved by testing it first,” explains
Adam, “This way we get feedback
from the both the staff inside and
outside the kitchen. It goes a long
way in keeping the menu fresh
and keeps the people who sell our
food engaged in the menu creation
process.”
Not to be overshadowed by the
exceptional menu, the Darby Arms
does offer 24 different varieties of
beer available to you on tap. Staying
true to their pub heritage, Adam
and his team have found some
unique ways to utilize the different
varieties of beer to further enhance
their menu. When possible the
Chefs at Darby Arms have included
beer as an important ingredient
on popular menu items. From the
Guinness Braised Onions found
in the Darby Arms signature D.A.
Burger to Traditional Ale dipped Fish
& Chips, beer plays an important
role in the pubs menu. The team at
Darby Arms have even created beer
pairings for most menu items that
recommended which beer will best
accompany your meal.
From the pubs high ceilings, two
large fireplaces, and a beautiful hand
crafted wood bar, it’s the small things
that truly make the Darby Arms
special. With so many dining options
available for today’s consumers,
people seem to forget what a true
neighbourhood pub should be all
about, good food, friendly staff and
a warm atmosphere. At the Darby
Arms Traditional Alehouse, Adam,
Harry and the rest of their staff have
taken those extra steps to create an
exceptional pub environment that
makes you feel at home the moment
you walk in.
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.









Order Code
0179883
0179899



Product
Thai Sweet Chili Beef
Thai Sweet Chili Pork
Pack Size
1 x 4 kg
1 x 4 kg
Eat dessert
in style!
YOU GET OUT WHAT YOU PUT IN.
NEW
Find this nutritious product at your local
Sysco Distributor
Vector Sleeve Pack SUPC: 4880704
* © 2011, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.
European Cake Bites
Units Per Case
Portions Per Unit
SUPC Code
2/ 2.1 kg (4.62 lb)
88/ 30 g (1.06 oz)
0879050
sysco.com
OFF-PACK DESIGN FILE
Picked up from: 896033 arc10
Changes
21
RESOURCE CENTRE
Fun Facts
///
In France, people eat approximately
500,000,000 snails per year.
To make one kilo of honey bees have to visit
4 million flowers, travelling a distance equal
to 4 times around the earth
Milk chocolate was invented by
Daniel Peter, who sold the concept
to his neighbour Henri Nestle.
The average person eats almost 1,500
pounds of food a year!
It has been traditional to serve fish with a slice of
lemon since the Middle Ages, when people believed
that the fruit’s juice would dissolve any bones
accidentally swallowed.
The world’s oldest existing eatery
opened in Kai-Feng, China in 1153.
Bring in the New Year!
Bring in the New Year!
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NWO D T N U O C D
P S F T C T E KNH
A F A P A EQCQS
OT K T F TOA T E
L T N E R T SDR T
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COUNTDOWN
PARTY
CELEBRATE
TIMES SQUARE
CHAMPAGNE
KISS
MIDNIGHT
FIREWORKS
RESOLUTIONS
CONFETTI
Orange does not rhyme with any
other word.
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RESOURCE CENTRE
Growing Business:
Cranberry – The Official Berry of the Holiday Season
There are only four fruits, which are truly native to America. The
American Crab Apple, the Blueberry, Concord Grape and the berry of
the holiday season, the Cranberry. Legend has it that the Pilgrims may
have served cranberries at the first Thanksgiving in 1621 in Plymouth,
Massachusetts. Contrary to popular belief, cranberries do not grow in
water. They are grown on sandy bogs or marshes. Because cranberries
are hollow, they float. For cranberries destined for the processed market,
for juice and drying, these bogs are flooded when the fruit is ready for
harvest. For cranberries destined for the fresh market, the berries are
hand harvested with a “mower.”
These berries are then taken to the packing shed where they are
dumped into a “ladder.” Each ladder rung is 6” tall. As the cranberries fall
down the ladder, if they “jump” over the series of 6” rungs and make it to
the bottom, those berries pass the ladder test and end up in bags for the
fresh market.
These “ladders” made of wood and are over 100 years old. When asked
why they use such old equipment, an Ocean Spray spokesperson told us,
“We only use them once a year…for about 4 weeks. They don’t get a lot
of wear and tear.”
Storage Tips and Other Fun Facts:
Cranberries: Can be kept for several weeks in
the walk-in. Keep them in the warmest part of
the walk-in. Cranberries can be frozen for up to
several months.
Did you know…During World War II, American
troops required about one million pounds of
dehydrated cranberries a year.
Banana: As the nights get colder, that means
your back rooms will be colder, slowing the
ripening process of your bananas. Order your
fruit a little more on the riper side and with
colder nights, don’t vent the boxes or take the
lids off.
Did you know …From harvest to end user,
bananas are one of the most handled fruits in
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the world, and yet, still one of the cheapest per
pound.
Cauliflower: Is ethylene sensitive. Store
your Cauliflower as far away from ethylene
producing fruits, like apples or oranges. The
ethylene can cause brown spotting on the curds
of the Cauliflower.
Did you know …Mark Twain once wrote that
“Cauliflower is nothing more than cabbage with
an education.”
Papaya: Is a tropical fruit and hates the cold.
If you store it in your walk-in, you can easily
cause chill damage, which usually isn’t noticed
until the fruit is returned to warmer room
temperatures.
Did you know …The white powder sold as
“Meat Tenderizer” is actually composed mainly
of an enzyme extract from the papaya, called
papain, usually with added salt, sugar and anticaking agents.
Potatoes: Russets should not be refrigerated.
Temperatures under 55 degrees can cause the
starches to turn to sugar, which causes the
potato to turn black when fried.
Did you know …The Burbank Russet Potato is
the most famous of all russet potatoes. It was
first hybrid by a scientist who lived in Santa
Rosa. This famous scientist also created many
other fruit and vegetable varieties. His name
was Luther…Burbank.
RESOURCE CENTRE
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RESOURCE CENTRE
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RESOURCE CENTRE
INDUSTRY TRENDS
January
HAPPY HOUR BOOSTS BUSINESS
Many restaurants are implementing happy hours in hopes of boosting business during
off hours. Restaurant owners are counting on half priced drinks and appetizers to entice
more customers to stop in, especially younger customers.
Many places have created entire menus only used during the designated happy hour
with items such as sliders and tacos for around 5 dollars each. Most restaurants offering a
happy hour have seen an increase in sales and positive feedback from its diners. “There’s
a downtime between lunch and dinner where restaurants can really do something to
maximize their footprint. Anything you can do to get consumers to stay for dinner or to
buy other drinks will pay off.” explained a restaurant owner.
DESSERT WITH A SIDE OF BACON
Savoury and sweet snacks have been a favourite of diners for a while, but a surprising
new twist on this concept is finding its way on menus. Bacon filled desserts like maple
bacon donuts and cookies and chocolate-covered bacon strips are fan favourites.
One baker that offers a donut with maple glaze and pieces of bacon sprinkled on top
explained, “A lot of people say it’s like eating all the flavours of breakfast — maple syrup,
bacon and pancakes — all in one bite”.
Chocolate bars containing bacon are also being sold in many specialty stores, with
positive feedback from customers. One shopper admitted, “Bacon and chocolate sound
odd together, but strangely they work”.
SPORTS GOES GOURMET
Sports fans are trading in the traditional hot dog and soft drink for gourmet snacks. With
ticket prices getting higher, many stadiums and arenas across the country are offering
their customers a larger, more unique assortment of foods.
From specialties like sushi to fresh fruits and vegetables from local farmers markets, the
options are endless. So far, the fine dining experience offered at the sports complexes
has been met with positive feedback from fans. “I think, overall, the teams are charging
guests more for the tickets, and they have to hike up the quality of the amenities,” said
one customer.
However, for those game-day fanatics that want to stick to the classic concession stand
options, they can skip the sushi and enjoy their favourite hot dog.
TOP CHEFS CRUISE
TV cooking shows are popping up on every channel and from them come celebrity chefs
with adoring fans. Although many of our favourite television chefs have restaurants, they
are not always easy to get to. Now cruise ships are offering foodies the chance to eat their
favourite top chefs’ cuisine and maybe even meet them!
Many celebrity chefs such as Paula Deen and Guy Fieri are committing to taking their
talents from land to sea. Some of the chefs have agreed to Q and A sessions and cooking
demonstrations with cruise ship guests.
Directors of the top chef programs hope that these new additions in the kitchen will
entice customers that would not ordinarily cruise.
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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.
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