Sysco Foodservice World

OCTOBER 2010
Sysco Foodservice World
Fairmont Hot Springs – Creating Masterpieces
Ranchman’s Cookhouse and Dancehall
Restaurant Innovation
Quality Inn North Hill – Focusing on the Customer
8254730
IN THIS ISSUE
8
FEATURES
2
Director’s Message
4
J&J’s Marketing Tip of the Month
5
Fairmont Hot Springs – Creating Masterpieces
7
Sysco Recipes
8
10 Places to Dine – Desserts
10
October/November at a Glance
11
Ranchman’s Cookhouse and Dancehall
13
The Latest and Greatest in Restaurant
Innovation
by Jennifer Allford
15
The Quality Inn North Hill – Focusing on the Customer
16
Make Kids Menu Healthy
16
Growing Business
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CHECKING IN
The Director’s Message
When we think of food and the month of October,
most will think of and relate to Oktoberfest. This
festival has a rich tradition that dates back to
October 12, 1810 in Munich, Germany and today
has become a “full on” party the lasts over 2 weeks.
Annual food and spirit festivals during the month
of October are very popular throughout the world.
You can visit Vernon, New Jersey for the Pumpkin
Land Festival or travel to Bali, Indonesia for the Kuta
Karnival Bali Food Festival or go down under for the
month long Sydney, Australia International Food
Festival.
For much of North America these festivals began
primarily to celebrate “the harvest”. With a little
digging around, I found hundreds of food related
festivals happening in the month October, so I decided to try and create the 31 day food
celebration vacation. This is no easy task as there are so many festivities going on in great
locations with fantastic food and spirits featured. So come with me on a solid month of
phantom travelling, tasting, learning and having fun.
We will start in Florida at the Epcot International Food & Wine Festival, hit a variety of
celebrations in North Carolina, Virginia and Pennsylvania on our way to New York for the
Great World of Beer Festival. From New York, we will weave our way through a number
festivals in Wisconsin including Bayfield’s “North America’s Top Ten” Apple Festival then
south west through the many corn festivals in Iowa and Nebraska. When reaching Santa
Fe, New Mexico, we will stay a while, brush up on our history and take in the Harvest
Festival that celebrates the culture of Spanish Colonial New Mexico.
Our next stop would be California where there are food celebrations almost everywhere
you look. There are chili cook offs in Santa Cruz, the Taste of Soul Street Festival in Los
Angeles and the famous Spring Valley BBQ and Tailgate Festival. This Tailgate Festival is
over the top where competitors create the ultimate pre-game party space along with
some of the best chicken, pork and beef BBQ. To end this great trip, we will head north to
British Columbia to experience Whistler’s Dine and Unwind celebration followed by the
Festival of Wine and Food held in Banff, Alberta. This festival features samples of worldrenowned cuisine along with seminars and wine tastings.
Thank you for travelling with me on this phantom food vacation. I need to renew my gym
membership and prepare myself for next October. The trip starts in Kapaa, Hawaii at the
Coconut Festival. See you there!
Cam Bowles
Director, Business Resources & Marketing
Ask your Marketing Associate about our new “Success Through Innovative Resources” brochure.
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Sysco Resource Centre
J&J’s Marketing Tip of the Month
Here are 4 marketing myths that you should keep in mind when you are
working on your marketing/business plan.
1. Marketing is an expense and needs to pay for itself
right away.
Instead of looking at your marketing plan as an expense you should look
at it as an investment in your establishment. Most restaurants will look at
a marketing budget as a percentage of their sales; this could be a costly
error.
If you had a reliable way to invest $10 and get a $15 dollar return, how
many times would you invest $10? Probably as many times as you could.
So why would you cap your marketing budget at an arbitrary number?
You might be thinking, because I am not sure if I would get $15 back or
$5, or any back at all. If that is the case then take the time to rethink your
marketing plan and take a look at where you are investing your money so
you can get the highest return-on-investment as possible. There are many
ways to track how much money each marketing campaign is producing.
2. If it has worked in the past then it will work in the
present and the future.
When large chains come in and small independents start going by the
wayside, the generally feeling is that the large chains have more money
to spend on their marketing campaigns then the small independent
restaurants.
That is not generally true when you take into account how they have to
divide the marketing dollar to each location.
The main reason chains are generally more successful is because they do
not stay in the past with their marketing ideas. They are constantly trying
new menu items, tweaking their prices, adjust their internal processes
and rethink their marketing campaigns. And once they find something
that works really well in one location then they roll it out to all location.
So if it’s broke you need to fix it, change should be embraced and seen as
a new opportunity to drive traffic through your doors.
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3. “The world doesn’t need another restaurant.”
What a great opportunity to prove them wrong.
We have all heard this before, the market is too crowded and there just
isn’t room for another restaurant. If you think that then ask yourself these
two questions:
i. Why is your restaurant unique or special?
ii. Why should a customer come to your restaurant instead of all the
other options they have, including staying at home?
If you cannot come up with an answer to those questions, then take a
look at your restaurant and come up with the answer, because if you
don’t know then no one will.
4. Your biggest asset in your business is the relationships
that you build, trust me it is better than cash, because
it can be turned into cash over and over again.
You may love every aspect of your restaurant: the equipment in the
kitchen, the design of your menu, your logo, your furniture, fixtures, and
your recipes, to name a few things. That is great, but what value does that
bring to your business? Nothing.
What you want to value and love are the relationships with the customers
that come through your door. Keep an up to date list of their contact
information, as well as their birthdays, anniversaries and other important
dates in their lives. Develop that relationship to make them feel like they
are more than just a customer and they will reward you with cash over
and over again.
How to market your restaurant is changing, no longer will an ad on the
radio or in the local paper be enough to bring customers through your
door. You need to take a look at everything that you do and sometimes
start from scratch, but when done right you will have customers that are
loyal and become invested in the success of your business.
Featured Customer
Sysco
FAIRMONT HOT SPRINGS
w
Creating Masterpieces
Walking through any art museum it is easy to see how the creative work
of an individual can inspire thousands. Works of Picasso, Rembrandt and
Monet each bring unique feelings to those who have had the chance
to view the artistry of a master. The same can be said for the masters
of the culinary arts. To sit and enjoy a meal prepared by a Master Chef
can often stimulate a persons every sense. For Executive Resort Chef
Rusty Cox of Fairmont Hot Springs Resort in the British Columbia Rocky
Mountains the lines between the culinary arts and the visual arts have
been blurred.
Learning the technique of ice carving through trial and error, Chef Cox
knows the similarities between sculpture and cooking are constantly
crossing paths. As with fine dining cuisine, creating an ice sculpture
needs special tools, skill, and an artistic flair that complements the
finished product. To Chef Cox it’s simply the fundamentals of cooking
and ice sculpture that change. “While cooking is often about how much
stress you can handle inside yourself,” Chef Cox explains, “creating ice
sculpture is more about concentrating on the outside, looking at the
precise physics and angles that come together to finish the sculpture.”
Learning his trade in Edmonton, Chef Cox started his career working
for various hotels until in 1999 when he started work at Fairmont Hot
Springs Resort. As he continued to perfect his craft, Chef Cox decided
in 2005 to begin his passion project, the opening of a professional
ice carving business which he ran until 2008. The following year Chef
Cox decided to leave North America behind and travel to Africa where
he worked as Executive Chef at Hotel Zanzibar. Under mysterious
circumstances the hotel unfortunately burnt down in November of 2009
sending Chef Cox back to Canada. After his homecoming, Chef Cox
returned to work with Fairmont Hot Springs Resort as Executive Resort
Chef and took the opportunity to continue his work with his ice carving
business.
Competing with a partner who also happens to be an Executive Chef,
Chef Cox has travelled to competitions in Alaska, China and throughout
Canada, including doing sculpture work in Vancouver for the Olympic
Games. “Every sculpture we complete comes with unique challenges,”
says Cox, “and for those viewing them, just like after finishing a good
meal they are always a piece of conversation.” Recently Chef Cox and his
sculpting partner won a competition in Lake Louise, transforming a 300
lbs block of ice into a beautiful work of art.
While cooking and food will always remain Chef Cox’s first love creating
ice sculpture has become his passion. Chef Cox hopes to inspire not
only the guests of Fairmont Hot Springs Resort with his work in the
kitchen but also with his work in the world of ice and snow.
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Poultry Processors Ltd.
“Best Dressed Birds in Town”
Boneless Skinless
Chicken Breast Pieces
(Stir Fry Style)
95 Gram Portions IQF
Where doeS It
Come From?
During the portioning process the thick shoulder
meat is removed to make small breast sandwich
portions. The sized breast portions range from
70 to 110 grams. They are cut from Boneless
Skinless Breasts that weigh upwards to 160 grams,
leaving between 40 to 90 grams of trim. The trim
is then sliced into stir fry pieces, and Individually
Quick Frozen into 95 gram
portions. They are packed
in a 4kg case, with
# 7321206
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approximately 42
portions per case.
GreAt For
SALAdS ANd
StIr FrY’S!
Resource Centre
Sysco
Sysco Recipes
Wisconsin Cheddary Beer Soup
Source: Wisconsin Milk Marketing Board Yield: 8 servings
• 4 Tbsp. Wholesome Farms butter
• 1/3 cup Sysco Natural green onion,
chopped
• 8 oz. fresh cabbage, shredded for coleslaw
• 1/4 cup Bakersource flour
• 2 - 101/4 oz. cans chicken broth
• 11/2 cup beer
• 1 Tbsp. Dijon mustard
• 2 cups half-and-half
• 8 oz. Wisconsin Aged Cheddar cheese,
shredded
• 1 lb. Arrezzio precooked smoked sausage,
bite-size chunks
Preparation
1. Melt butter in large, heavy saucepan.
2. Add onion and cabbage.
3. Cook and stir over medium-high heat until
vegetables become translucent.
4. Stir in flour; cook 1 minute.
5. Add broth, beer, and mustard.
6. Cover and simmer 30 minutes.
7. Add hot half-and half, cheese, and
sausage.
8. Warm gently until heated through and
cheese melts.
French Connection
Source: Café Suz, Saginaw, MI
Yield: 24 servings
•
•
•
•
•
•
•
•
•
French Connection
24 Wholesome Farms eggs, large
11/2 qt. half-and-half
3
/4 cup vanilla extract
11/2 tsp. Sysco/McCormick ground
cinnamon
24 slice sourdough bread
3 lb. 12 oz. Block & Barrel smoked ham,
sliced
3 lb. 2 oz. Block & Barrel smoked turkey,
sliced
3 lb. 12 oz. SYSCO Block & Barrel mozzarella
cheese, shredded
Preparation
1. Mix eggs, half-and-half, vanilla and
cinnamon together.
2. For each serving, dip a 2-ounce slice of
bread in egg mixture. Grill on flat-top grill
on both sides until brown. Meanwhile,
on same flat-top, layer with 21/2 ounces
each of ham and turkey slices, ending
with 21/2 ounces cheese. Grill until cheese
melts. Transfer meat and cheese stack to
browned egg bread, 1 stack per 2 slices of
bread. Serve warm.
Crispy Buffalo Croquettes
Source: Wisconsin Milk Marketing Board
Yield: 32 croquettes
• 1 lb. Bison, ground
• 2 tsp. each Sysco Imperial/McCormick Salt
& Pepper
• 6-8 oz. Gouda in one piece
• 11/2 cups Buttermilk
• 2 cups find dry plain bread crumbs
• 1 cup Sysco Classic vegetable or Arrezzio
olive oil for frying
Preparation
1. Preheat oven to 350 degrees F.
2. Season the ground buffalo with salt and
pepper
3. Divide into 32 – 1/2-ounce portions.
4. Cut Gouda into 32 cubes.
5. Flatten each of the meat portions into a
small patty.
6. Place cheese cube in center and wrap
meat around, forming a ball.
7. Be sure all the cheese surface is covered.
8. Place buttermilk in shallow bowl; place
bread crumbs on sheet of waxed paper.
9. Roll each croquette in the buttermilk, then
the crumbs.
10.Heat the oil in a skillet and brown the
croquettes in batches.
11.Drain on paper towels and place on large
baking sheets.
12.Bake 5-7 minutes.
13.Serve immediately
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Sysco Resource Centre
Places to Dine –
Desserts
Brewsters – Various Locations
Restaurant 27 3301 - 50 Ave, Red Deer, Alberta
Restaurant 27 has decadent homemade
desserts that will tantalize your taste
buds and finish off your wonderful dining
experience. The variety and quality of their
desserts make Restaurant 27 a unique
destination for the finest desserts.
The Leprechaun Pie at Brewsters takes
two taste bud favourites in mint and
chocolate combines them into one
heavenly green pie. Topped with fresh
whipped cream, chocolate sauce and
fresh mint, The Leprechaun Pie is a must
try for anyone with a sweet tooth.
The Old Bauernhaus 280 Norton Ave, Kimberley, British Columbia
The Meringue dessert is a cloudy pillow of homemade
meringue surrounded by fresh in season fruit and hand
whipped cream. The extra large dollop of lightly browned
meringue is simply scrumptious. The meringue has
a unique lemon zest and slight caramel flavour with
a crunchy outside and chewy inside. As to how the
meringue is prepared and baked that is also what makes it
so unique – the Old Bauernhaus keeps it as a trade secret!
360 Inspired Cuisine 104 5th Street South, Lethbridge, Alberta 360 Inspired Cuisine have homemade crème
brûlée on the menu that is a must try. They
make two varieties every day, their normal
vanilla bean crème brûlée that is rich and
creamy as well as a feature crème brûlée of the
day. The feature can be flavoured with liquor, a
spice, fresh lavender or whatever else inspires
the chef that day.
Mount Engadine Lodge #1 Mount Shark Road, Canmore, Alberta
The homemade Sour Cream Rhubarb Pie
has always been a favourite of those who
stay at Mount Engadine Lodge. The recipe
has been passed down to the chef from her
grandmother. The secret is the light and
flaky crust coupled with the sour cream
filling and tart rhubarb. This is a surprisingly
delightful combination that only leaves the
guests wanting more.
Wild Bill’s -201 Banff Ave, Banff, Alberta
Wild Bill’s has a pair of delectable desserts that are a
must try. The Banana Changa is a fresh banana with
honey wrapped in a flour tortilla than deep-fried and
smothered in ice cream and chocolate sauce. If that is not
enough the Honey Apple Pot Pie features apples baked
with cinnamon and honey which are than topped with a
crunchy oatmeal topping, ice cream and whipped cream.
James Joyce 114 8th Ave Southwest, Calgary, Alberta
The Apple & Summer Berry Crumble at Calgary’s
James Joyce Pub is topped with a delicious
oatmeal crumble and served hot with a scoop of
French vanilla ice cream.
Wild Rose Brewery - 4580 Quesnay
Wood Drive Southwest, Calgary, Alberta
Teatro Ristorante - Olympic Plaza
200 - 8th Avenue Southeast, Calgary,
Alberta
Teatro’s is famous for featuring high
quality and unique desserts that are
guaranteed to please your taste buds.
Their crème brûlée is a must try when
visiting this premiere restaurant.
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Wild Rose Brewery’s Stout Chocolate
Brownie is both dense and chocolaty.
Served with ice cream, whipped cream
and topped with pecans it is a must try
for those with a sweet tooth. The best
part about this dessert is that it is even
better when paired with the brewery’s
Alberta Crude Oatmeal Stout beer.
Tommy Burger 9629 Macleod Trail South Calgary, Alberta
There is no better way to finish off a great
meal at Tommy Burger than to indulge in a
slice of their Warm Baked Apple Pie. Made
with Granny Smith apples and served with
vanilla ice cream this apple pie taste like it
came fresh from grandma’s oven.
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Sysco Resource Centre
Calendar of Events
October 2010
01 – Calgary Stampeders vs. Montreal Alouettes at McMahon Stadium
02 – Flock of Seagulls at the Deerfoot Inn & Casino
03 – Calgary Flames vs. Edmonton Oilers at the Saddledome
03 – Solo Pro Driving School at Grey Eagle Casino
04 – Calgary Hitmen vs. Moose Jaw Warriors at the Saddledome 05 – Brad Paisley at the Saddledome
08 – Broken Social Scene at MacEwan Hall
10 – Calgary Flames vs. Los Angeles Kings at the Saddledome
11 – Thanksgiving
12 – 17 – Calgary Wordfest
14 – Calgary Flames vs. Florida Panthers at the
Saddledome
15 – The Wiggles Wiggly Circus at the Saddledome
16 – Nitty Gritty Dirt Band at the Deerfoot Inn &
Casino
17 – Calgary Hitmen vs. Saskatoon Blades at the
Saddledome
18 – WWE Monday Night RAW at the Saddledome
21 – Calgary Hitmen vs. Edmonton Oil Kings at the
Saddledome
22 – Calgary Stampeders vs. B.C. Lions at McMahon Stadium
23 – Trailer Park Boys at the Deerfoot Inn & Casino
24 – Calgary Flames vs. San Jose Sharks at the Saddledome
25 – Calgary Hitmen vs. Seattle Thunderbirds at the Saddledome
26 - 31 – Boo at the Zoo at the Calgary Zoo
27 – Great Big Sea at the Jubilee Auditorium
28 – Calgary Flames vs. Colorado Avalanche at the Saddledome
29 – Calgary Stampeders vs. Hamilton Ti-Cats at McMahon Stadium
30 – Steven Pearcy of Ratt at the Deerfoot Inn & Casino
31 – Halloween
November 2010
02 – 07 – Grease at the Jubilee Auditorium
06 – Stone Temple Pilots at the Corral
07 – Cesar Milan Live at the Saddledome
08 – B.B. King at the Jubilee Auditorium
11 – Remembrance Day
13 – April Wine at the Deerfoot Inn & Casino 17 – Calgary Flames vs. Phoenix Coyotes at the Saddledome
19 – Calgary Flames vs. Chicago Blackhawks at the
Saddledome
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29 – Calgary Flames vs. Minnesota Wild at the Saddledome
Featured Customer
Sysco
Ranchman’s
Cookhouse and Dancehall
C
owboy culture in Calgary has long been
the defining trademark of this great
Western city. From the saddle-shaped
arena of the city’s beloved hockey team to
the hundreds of thousands that make their
way every July to the countries biggest rodeo,
Calgary is a city built upon the very traits and
characteristics of the Canadian Cowboy lifestyle.
40 years ago. The legendary cookhouse and
dancehall now features room for 1,050 guests
and provides live country entertainment after
9:00 pm every Thursday though Saturday.
During the daytime however, the primary focus
at Ranchman’s is to provide locals and visitors
alike with some of the best tasting Western style
fare Calgary has to offer. One of these famous traits is providing people
with some of the best tasting and high quality
beef in the world. Alberta Beef is an important
piece to the growth and history of the Western
frontier and continues to be a crucial economic
commodity for Western Canada. That being
said, most residents of Calgary know the many
purveyors of Alberta Beef are often just as
quickly associated with the history of the city
as the legendary cowboys that helped build its
foundations. One of these legendary venues is
Calgary’s Ranchman’s Cookhouse and Dancehall. Chef Jake Eldridge’s Western themed menu
features all the essential culinary fixings that
have made Ranchman’s a legendary steakhouse.
Dishes include their home-made steak burger,
smoked Alberta beef ribs with home-made BBQ
sauce and the massive 14 oz. cowboy bone-in
rib eye. Ranchman’s is also notorious for their
Stampede BBQ beef on a bun. To create this
culinary icon the chefs at Ranchman’s take a
piece of Alberta brisket, marinate it and add a
dry rub created from their own special recipe
to add extra flavour. Next they smoke it onsite and slice it onto a fresh bun for a delicious
Western treat. During the Calgary Stampede,
Ranchman’s serves 5,000 lbs., or 2-1/2 tons of
this product alone!
Since opening its doors in April of 1972,
Ranchman’s has been the embodiment of the
cowboy and cowgirl lifestyle in Calgary for
nearly 40 years. Ranchman’s is now a far cry
from the small self serve cafeteria owners Harris
Dvorkin and Kevin Baker purchased almost
Ranchman’s also offers a variety of crisp salads
and trendy appetizers including the popular
Outlaw chilli Cheese Nachos and deep fried
pickles. There is also no better way to top off a
great meal then with one of Ranchman’s dessert
selections including their home-made apple
crisp.
Maintaining and preserving a part of Alberta’s
culinary and historical heritage has become
a huge part of the Ranchman’s atmosphere
and environment. They pride themselves as
being a museum of rodeo memorabilia and
photographs. Ranchman’s is home of the
Canadian Pro Rodeo Hall of Fame and features
over 90 trophy saddles of World and Canadian
Pro Rodeo Cowboys.
As Ranchman’s continues to pass the tradition
of Canadian Western culture to new and old
generations they see the future of foodservice
at the establishment being geared to more
health conscious food choices. Ranchman’s will
always continue to provide traditional Western
fare while also focusing more on alternatives
to help keep up with industry trends. As
ambassadors to the West Ranchman’s hopes to
exceed the high quality of service they already
provide and pass the traditions of the Wild West
to generations to come.
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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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Resource Centre
Sysco
The latest and greatest in
RESTAURANT
INNOVATIONS
I
Innovation in the restaurant industry can take many forms. From a
restaurant in a yoga studio that only serves vegetables, to one that boasts
its hamburgers will cause coronaries, here are a few examples of concepts
that are bringing customers through the doors (some with their yoga
mats, others with their blood pressure meds).
judgment” (no word on how they experience finding the washroom in
the pitch black). Without the distraction of being able to see, diners are
able to better focus on the taste of what they’re eating. These highly
successful restaurants have been commended for helping increase
awareness about the blind.
Ubuntu is a “vegetable-based restaurant” that aims to connect guests to
the bounty of the earth. Named after a Zulu word meaning “humanity
towards others,” Ubuntu serves food grown in the restaurant’s own local,
organic garden and prepared with doses of homeopathics. You guessed
it, this is the restaurant in the yoga studio and yes, it’s in California. Napa
to be exact. Giving “poor taste” a whole new meaning for the restaurant industry,
Heart Attack Grill serves up your choice of a Single, Double, Triple or
Quadruple Bypass Burger,
Over in France, chef Paul Bocuse and designer Pierre-Yves Rochon are
being credited with developing an elegant fast food experience. L’Ouest
Express in Lyon offers a pretty standard menu – sandwiches, salads,
pastas, quiches and desserts – but its clean white space is more highend department store cosmetics counter than food court. A giant clock
helps reminds the diner they’re eating on the run and not buying $500
cologne.
And then there’s the fine-dining restaurant without a menu. That’s right.
They call it “improvisational cuisine” and diners in Scottsdale, Arizona are
eating it up. Guests sit at a counter surrounding the kitchen, choose their
ingredients and sit back while chef–owner Joshua Hebert and his team
invent a different dish for each diner. People are encouraged to compare
and sample each other’s meals. It’s billed as a “culinary journey” (we do
this in my house too, but we call it: “clean the fridge night”).
Turning off the lights in Dans Le Noir restaurants in Montreal and cities
across Europe allows diners to experience conversation “without visual
along with Flatliner Fries (cooked in lard and served with either gravy or
cheese sauce). All this can be delivered to the table by a waitress dressed
in a teeny-tiny nurse uniform who, upon request, will also push you to
your car in a wheelchair. This restaurant in Chandler, Arizona, has happily
embraced the raging controversy and free publicity caused by its tagline,
“A taste worth dying for.” Customers have lived long enough to report
the burgers are pretty good.
What if you combined a social networking web site with a lounge? You’d
get MiWorld in Johannesburg, South Africa. Guests have to register as
members online before showing up at either the MiLounge or MiBar. Once they arrive, people can sit at tables with touch screens and
order tapas online, chat virtually with other patrons and/or visit social
networking sites. One assumes you can also talk face-to-face if you really,
really want to. Incidentally, MI stands for “meaningful interaction.” If you
say so.
To read more about these and other innovations in the restaurant
industry, visit Cornell’s Centre for Hospitality Research www.hotelschool.
cornell.edu and search for the paper “Cases in Innovative Practices in
Hospitality and Related Services.”
www.sysco.com
13
A flavour
for every
palate,
Sysco Rewards Points
for every purchase!
4906758 Jade Mountain Ginger Beef 4 kg
4907186 Jade Mountain Sweet & Sour Pork 4 kg
4
POINTS
4906838 Jade Mountain Honey Garlic Pork 4 kg
Made from only the finest ingredients, Jade Mountain’s premium
entrées contain all the genuine Asian taste and appeal of made-fromscratch. And now, the rewards go beyond authentic Asian flavour.
Earn Sysco Rewards Points* on each purchase of Jade Mountain
products and redeem your points for exclusive merchandise, travel
dollars, gift cards and foodservice rewards!
*On purchases until December 31, 2010
1-800-463-4981 • www.selectready.ca
14
www.sysco.com
2
POINTS
4
POINTS
Featured Customer
Sysco
Quality Inn North Hill
Focusing on t
he Cust
omer
W
With the end of the new millennia’s first decade
quickly approaching industry leaders and
market analyst are still searching for answers on
how to solve the biggest and longest market
crash since World War II. While many businesses
are still struggling to regain their positions in
the consumer market some have already begun
the arduous task of regaining their share in the
economy. Most often, the answer to turning
around their economic woes is simply to return
to the basic and essential methods of business,
providing customers with exceptional service
and satisfaction.
managers and staff of the Quality Inn North Hill
could begin to give more focus on the essential
parts of customer service. While the transition
from the North Hill Inn to the Quality Inn North
Hill was essentially seamless, staff at the hotel
saw instant benefits to the extra exposure and
brand name recognition the Quality Inn line of
hotels provides.
Since the downturn of the economy it is now
more important than ever for businesses to
focus on genuine and customer driven methods
of sales to safely secure the future of their
operations. One of the many businesses who
have used this method to rebound in this harsh
economy is Red Deer’s Quality Inn North Hill.
The Quality Inn North Hill guarantees all
guests with the amenities most often sought
while staying at a large hotel chain while still
providing the character and charm of a privately
owned inn. Amenities include a $2 continental
breakfast, free high-speed wireless internet, free
weekday newspaper, banquet space for parties
of up to 500 and an indoor heated pool. For
the hungry traveller the Quality Inn North Hill
features 5 different eating venues including a
large restaurant, sports bar and an English style
pub.
First opening its doors as the North Hill Inn 32
years ago, owners believed the opportunity to
grow their business as a part of Canada’s largest
hotel chain was one they simply could not pass.
Transitioning in July 2010 to become a part of
Choice Hotels Quality Inn’s meant the owners,
Being a Sysco customer for over 20 years, the
Quality Inn North Hill is working with Sysco
Calgary to continue that partnership as they
usher in a new era as a part of the Quality Inn.
As the main supplier of the hotel Sysco Calgary
works together with the Quality Inn North Hill
to accommodate their needs in the kitchen and
to provide knowledge of industry trends that
will help satisfy customer needs and better their
overall business.
With people now choosing healthier meals
at home the Quality Inn North Hill saw the
opportunity to provide customers with high
quality meal choices that are high in nutritional
value while still containing the great taste
people except while eating out. Providing
clientele with a larger salad bar, 25% growth
to their daily buffets and using more low
sodium products are just the beginning to what
promises to be a turn for consumers to more
healthy choices not only at home but also while
on the road.
The Quality Inn North Hill plans on continuing
to grow from within as a part of the Choice
Hotels brand to better serve consumers with
exceptional food, service and quality. Together
with Sysco Calgary, foodservice at the Quality
Inn North Hill will continue to flourish and grow
as the focus towards keeping up on important
consumer trends remains the quintessential
principle behind staying successful in the new
economy. www.sysco.com
15
Sysco Resource Centre
Make Kid’sWhyMenu
Healthy
Should You Help Kids?
O
n our way to the health club and
health food store, our kids got fat.
Almost one in five kids in North
America are either obese or overweight.
About 70% of these kids will grow up to
be obese or overweight adults, becoming
burdened with illness, chronic diseases
and healthcare costs. This is a portion of
a speech given by “Your Produce Man,” a
nationally syndicated produce reporter, to the
“Kid’s Marketing” conference sponsored by
Restaurant Hospitality magazine:
Make your food where kids will have fun
with, not get fat with. Half a pear on a plate
with a pile of sprouts, pretzels, nuts and
raisins. Vegetable platter with fresh cut
veggies. Various cuts and shapes. Give kids
a “pattern sheet” on what to make with
the veggies. A pirate, dinosaur, a flower…
Then they can color the pattern sheet.
Finger foods like baby carrots with dip. Let
them make their own dip. Broccoli with
dip. Celery with peanut butter. Healthy
pinwheels.
Market healthy choices. What’s a parent to
do when the kid’s menu features chicken
nuggets, fish sticks, fries or mac and
cheese?
Make a Food Adventure for the kids. Kids
love to build things. Look at how much kids
love Lunchables. Let them sprinkle things
on top. Put little cups on the side. Granola
to sprinkle. Chopped nuts on top of cooked
veggies. Fruit and yogurt and granola
parfait.
Give kids samples of your fresh fruits and
vegetables. Every parent wants their child
to be quiet. Quick, get the crackers. Get
a tortilla. Why not give them a sample of
your great kid’s menu featuring fruits and
vegetables?
Family first. Not kids first. Why not simply
take some of your healthier adult entrees
and offer them in “kid’s size” portions?
Here are some other menu ideas. Fruit
and Cheese Kabobs that kids can make
themselves. Stuffed apple with peanut
butter and topped with raisins. Build their
own Pinwheels, Burrito, Pizza, or a Salsa
with tomatillos and call it “Green Slime
Salsa.”
Produce Storage Tips and Other Fun Facts
APPLES: Must be kept ice cold. Taking
apples from cold storage to warm and back
to cold will cause condensation, which will
break down the wax on the surface, turning
the wax into a whitish film.
By the way…Was the apple really the
Forbidden Fruit in the Garden of Eden? Adam
and Eve were naked, and apples ripen and
color during cold Autumn nights. Some
anthropologists believe it was actually the
Mango.
GRAPES: Should never be stored next to
Green Onions. Grapes will absorb the Green
Onion flavour.
16
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By the way… Grapes are one of the “Mission
Fruits” in California, first taken to California by
the Spanish monks, like Father Junipero Serra.
TOMATOES: Should not be refrigerated.
These are sub-tropical fruits and do not like
the cold. Cold temperatures kill the flavour,
stop the ripening and break down the
molecular cell structure, causing the fruit to
soften. Fully ripened fruit can be refrigerated,
but not more than 48 hours.
By the way…Tomatoes were once thought
to kill you. In the 1600s, most service ware
was made out of pewter. The acid from the
tomato mixed with the metals in the pewter
and would become toxic. Thomas Jefferson
would walk around the streets of Philadelphia
eating a tomato, proving that they wouldn’t
kill you.
ORANGES: Should be kept in the warmest
part of your walk-in, and should be kept away
from high humidity items, which can cause
the orange to become spotted.
By the way… Re-greening is a natural
phenomenon that is caused by warmer
summer temperatures producing more
chlorophyll. It does not affect the juice or
eating quality.
WHAT’S
ON YOUR
WISH LIST?
Rewards Program
syscorewards.ca
www.sysco.com
17
[Actual Size]
Brick
Cheddar Lt
Gouda
2748101
2748572
2748614
Cheddar Mild
Cheddar Med
Cheddar Marble
2261378
2279917
2290179
A snack off the old block!
INTRODUCING THE NEW SHAPE OF KRAFT CHEESE SNACKS
KRAFT single-serving cheese has a new longer 21g format while maintaining the same great taste you’ve grown to
love, and now it comes in a package that’s easier to handle.
For your convenience, we’ve added:
• Individual on-pack UPC codes that make it easier
to track inventory and to check out.
• Easy to read best-before-dates to help you control
product freshness.
• A grooved peel-back edge that makes it easier
to access and enjoy the great KRAFT cheese taste.