RICHMOND HILL, Ont., — Founded in 1989, JL International is a premier foodservice broker in Ontario and Quebec offering sales and marketing services to over 20 best-in-class foodservice manufacturers. In December 2011, JL International acquired the culinary expertise of Chef Graham Hayes to spearhead initiatives in product testing, presentations and training as well as menu development and operational insight for foodservice operators.
Hayes was born in Northern Ireland just outside of Belfast, where he developed a passion for food and cooking at the tender age of 11. He worked alongside his discerning parents at their popular catering business that established legendary high standards for their high quality ingredients and made from scratch offerings. Thanks to his early experience, Hayes inherited a passion for food and hospitality and the skills necessary to create delicious dishes. He was educated at Larne Culinary College in Ireland and pursued classical training at Machramorne House Hotel in Northern Ireland and Crow’s Nest Hotel near St. Andrews.
Following his formal education, Hayes worked in Bermuda for a year and then moved to Canada in 1990. Over the years, Hayes has spread his passion for food as a chef at a variety of different venues in Ontario. Since 1997, Hayes has worked for Service Inspired Restaurants (SIR) and has been the Director of Culinary for Jack Astor’s Bar and Grill since 2008.
Chef Graham Hayes’s Outlook on Today’s Foodservice Industry
“Over the years there has been a lot of talk about what’s hot and what’s not in the foodservice industry,” says Hayes. In the current foodservice market Hayes has identified the following trends:
Labour – There is a shortfall in labour right now with foodservice operators looking for creative ways to save time and production costs. “Innovative solutions to the labour problem are finding ways to keep up with customer demand by using labour saving equipment and products. For example, freezer to oven or pre-made products,” describes Hayes.
Healthy Options – Customers are looking for guilt-free menu options that still taste great. For example, Greek yogurt and low sodium products.
Gluten-Free – Gluten-free menu items are showing up everywhere and taste great. Hayes admits, “Gone are the days of the cardboard bun.”
Tea – The growth in this area is absolutely incredible and not just in the hot beverage category. Tea is now crossing over into food.
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