Week of Jan. 18, 2010



Canadian Foodservice Visits in Third Quarter 2009 World’s Best – NPD
Canada was the worldwide leader in increased foodservice visits, up 3.3 per cent in the third quarter of 2009, and it was the only nation to show a gain in the global survey by The NPD Group. Similarly, Canadian consumer spending increased while it declined in every other country during the quarter. Average check values remained flat in Canada during the quarter. Based on NPD’s CREST commercial foodservice data from France, Germany, Japan, Spain, the U.K., Italy, the U.S., Canada and China, restaurant traffic counts declined in the third quarter across Europe, with the steepest declines in Spain (down 4.1 per cent) and the U.K. (down 2.7 per cent ), compared to Q3 2008. Japan (down 5.2 per cent) and the U.S. (down 4.3 per cent) also experienced steep declines in traffic during the third quarter. Bob O’Brien, senior vice-president of Global Foodservice at NPD, commented, “While many of the countries we track had relatively good quarters across their whole economies, the news for the foodservice market is largely disappointing, although there is growth in some segments or dayparts in every market except the U.S.”

Howard Johnson Canada Adds Record 17 Properties in 2009
Last year turned out well for Howard Johnson Canada, with the opening of 17 new franchise locations, bringing its portfolio to 62. This brings the number of new Howard Johnson properties added to the system to 24, since Full House Franchise Systems Limited acquired the Canadian Master License for the Howard Johnson brand on Dec. 19, 2006. “We are very happy to report that 2009 was an excellent growth year for our brand,” said Glen Blake, president of Howard Johnson Canada Franchise Systems Limited, based in Oakville, Ont. “With the help and support of our franchisees, we continue to make improvements to the brand.”

Alberta Liquor Commission Investigating Calgary Bar Bill Dispute
The Alberta Liquor and Gaming Commission is investigating Osteria de Medici, the Calgary restaurant that became involved in a public payment dispute with members of the Edmonton Oilers. The upscale, family operated, Italian restaurant served New Year’s Eve dinner to a group of 45 team members, spouses and guests, which included alcohol, totalling some $12,000. When the bill for $16,796.39, including tax and a tip, was presented, a dispute arose and the players left after allegedly paying only $12,000, including a $1,888 tip. Subsequently, restaurant owner Maurizio Terrigno told the media, “I’m happy to report that the situation’s been resolved, and I’m to refer all comments back to the Edmonton Oilers.”
Last week, Alberta Liquor and Gaming Commission spokeswoman, Christine Wronko, told the Calgary Herald an anonymous complaint had been made that the Osteria de Medici had served too much alcohol to the group and was being investigated. She acknowledged that, “there’s no firm number of drinks that constitutes over-serving; what matters is how the drinks affect the patrons.” She added, “Obviously, you’re serving too much alcohol to the point where individuals are becoming intoxicated.” The restaurant could face a fine or a suspension of its liquor license.

Don Thompson New President at McDonald’s Corp.
McDonald’s Corporation, based in Oak Brook, Ill., has named Don Thompson as president and COO. Thompson replaces Ralph Alvarez, who retired at the end of 2009 for health reasons. A McDonald’s veteran since 1990, Thompson was the former president of McDonald’s U.S.A. Replacing Thompson as U.S. president is Jan Fields, formerly executive vice-president and COO for McDonald’s U.S.A. Jim Johannesen, currently president of the Central Division for McDonald’s U.S.A, will take over Fields’ vacated post. McDonalds Corp. CEO, Jim Skinner, commented, “Don Thompson has done an outstanding job leading our U.S. business. I am confident he will hit the ground running, having worked collaboratively for many years with our Area of the World leadership teams to share strategic solutions and execute our successful Plan to Win.”

‘Cuisine du SIAL Canada’ New Feature at SIAL Canada 2010
SIAL Canada 2010, described as “The North American Food Marketplace,” will feature a new “Cuisine du SIAL Canada” three-day event at its upcoming show in Montreal. The event will highlight the culinary arts and feature Canadian and international chefs and exhibits of food, equipment and supplies that are available in the Canadian market. The Palais des congrès de Montréal tradeshow, taking place from April 21 to 23, is inspired by a successful cuisine program introduced at the SIAL Paris show, the largest of five SIAL exhibitions organized around the world (SIAL Canada is the seventh edition of the former SIAL Montreal show). Xavier Poncin, SIAL Canada’s managing director, commented, “The show’s success is due to its unique positioning as an international exhibition on Canadian soil and its integration as part of the SIAL worldwide events program in Paris, Shanghai, Buenos Aires, Abu Dhabi and Montreal. The tradeshow has become a reference and yearly meeting point for the agrifood sector.” Last year’s SIAL Montreal attracted 530 exhibitors and 12,500 visitors from across Canada and 60 countries, including 12 new exhibiting countries. The new “Cuisine du SIAL Canada” event is sponsored by the Beef Information Centre and Rational; media sponsors are Foodservice and Hospitality magazine and La Revue Hôtels Restaurants & Institutions.
SIAL Canada 2010 will also include an official, 3,600-square-foot U.S.A Pavilion, sponsored by the U.S. Department of Agriculture. SIAL Canada 2010, and its partner show, SET Canada 2010, is supported by the governments of Canada and Quebec through Agriculture and Agri-Food Canada and the Ministère de l’sAgriculture des Pêcheries et de l’sAlimentation du Québec. Canada and the U.S. have the largest bilateral trading relationship in the world. U.S.-Canada bilateral agricultural trade reached $34.1 billion in 2008, which amounts to 7,000 truckloads of agricultural products crossing the border each day. The five SIAL shows are produced by Paris-based Comexposium. For information, click here or email [email protected].

Vancouver Sun Launches “Fatabase”
The Vancouver Sun has developed a searchable database on its website providing nutritional information on 5,000 menu items for 65 chain restaurants and fast-food outlets. Referred to as the “Fatabase,” the service — which tallies up info on the calorie, fat, sugar and sodium content — was compiled over a six-month period with information supplied by the referenced restaurants. Another 50 or so chains operating in B.C. were not included, “either because they don’t provide nutritional information to customers online, the information was presented in a format that made it difficult for inclusion, or because the company in question has no online presence to speak of,” the newspaper explains.

Imvescor Appoints Two Execs To Oversee Four Brands
Imvescor Restaurant Group has appointed Kevin Friesen and Terry Faulconbridge as chief operating officers for the Moncton-based company’s four brands — Pizza Delight, Mikes, Scores and Bâton Rouge. Friesen will oversee the marketing, operations and development initiatives for the Pizza Delight and Bâton Rouge brands, while Faulconbridge takes on the same responsibilities for Mikes and Scores brands.
Friesen has some 35 years experience in the foodservice industry, working with chains such as Little Caesars Canada, A&W Food Services of Canada and Smitty’s Pancake Houses – Canada. He has been the chief marketing officer for Imvescor since January 2009, prior to which he was COO for Pizza Delight. Faulconbridge was most recently COO for all Imvescor Brands, and was COO of Mikes from September 2006 to January 2009. Faulconbridge has more than 30 years experience in the foodservice industry, including senior stints at Loblaws, Subway Quebec and McDonald’s Restaurants. “Both Kevin and Terry have been key members of Imvescor’s senior management team as well as with each brand,” said Ron Magruder, Imvescor’s CEO. “Their industry and Imvescor experience made the decision to appoint them chief operating officers, for all four of our brands, very easy.”

NYC Aims to Reduce Salt in Restaurants
The New York City Health Department has launched a campaign to have dietary salt content reduced voluntarily in packaged and restaurant foods. Led by Mayor Michael Bloomberg, it’s part of a coordinated nationwide effort by the National Salt Reduction Initiative (NSRI), a coalition of cities, states and health organizations, whose objective is a 20 per cent reduction in U.S. salt consumption within five years. The NSRI has developed specific targets for 61 categories of packaged food and 25 classes of restaurant dishes.

Fairmont to Open Seven Hotels in 2010
Toronto-based Fairmont Hotels & Resorts will be opening seven new properties in 2010, including reopening two of the world’s most celebrated addresses. London’s 268-room Savoy, A Fairmont Managed Hotel, will reopen following a two-year £100-million restoration, and the newly restored 269-room Fairmont Peace Hotel in Shanghai will do the same. New-build properties opening this year include the 377-room, 175-residence Fairmont Pacific Rim in Vancouver; the 185-room Fairmont Pittsburgh; the 858-room, 76-storey Makkah Clock Royal Tower, A Fairmont Hotel, in Saudi Arabia; the 222-room Fairmont Beijing, which is currently in a soft-opening phase; and the 154-room Fairmont Zimbali Resort in South Africa’s KwaZulu-Natal province.

U.S. KFC Franchisees Take Yum! Brands to Court
U.S. franchisees of KFC have launched legal action against franchisor Yum! Brands Inc. for “ultimate authority” over the chicken chain’s advertising policy. The KFC National Council and Advertising Cooperative Inc., a separate corporation made up of 13 franchisees and four Yum! Brands members, has asked the Delaware Chancery Court to determine who is in charge of setting KFC’s advertising policies. The action, made public last week, was triggered by the recent emphasis in advertising and promotion on grilled chicken as opposed to the traditional fried product. The court complaint charges that recent proposals to the National Council “have been heavily, if not exclusively, lopsided towards grilled chicken.” According to Bloomberg, who broke the story, “council lawyers say franchise sales are down and that ‘a significant portion of advertising dollars should be spent promoting the original recipe.’”

Canada Bread to Build New $100M Bakery in Ontario
Canada Bread Company Limited is planning a $100-million expansion of its fresh bakery operations, with plans to construct the largest bakery in Canada. The new 370,000-square-foot facility will be built in southwestern Ontario, but the exact location has yet to be announced. The company will close three existing “aging” bakeries in the GTA during the next two years as production transfers to the new location. The company expects to incur restructuring costs of some $25 million, in addition to the capital costs of the new plant. “This new bakery … reflects our commitment to investment and growth as Canada’s leading value-added bakery business,” said Richard Lan, president and CEO, Canada Bread, in a press release. “It will drive significantly improved efficiencies in our manufacturing and supply chain, providing the capacity to support organic growth and the growing needs of our customers.” Canada Bread, which is 89.8 per cent-owned by Maple Leaf Foods Inc., manufacturers and distributes fresh bakery products, frozen par-baked products and fresh pasta and sauces. Canada Bread had 2008 sales of $1.7 billion.

Tim Hortons Helps First Nation’s Youth
This coming October, 50 aboriginal children from the St. Mary’s First Nation in New Brunswick will take part in a five-day creative camp focusing on leadership at the Tim Horton Children’s Camp in Tatamagouche, N.S. Sponsored by the Tim Hortons Children’s Foundation and the Ted Nolan Foundation, the Leadership Camp program is designed to develop leadership skills, teamwork and independence while engaging in wilderness activities. The camp is a pilot for future expansion of a five-year partnership announced last fall between the two foundations, which plan to continue camps for four more years. “I couldn’t be more excited to share the Leadership Camp experience with even more young people this fall,” said Ted Nolan, a former NHL Coach of the Year and native of Ontario’s Sault Ste. Marie First Nation. “We are so grateful to the Tim Horton Children’s Foundation for inviting youth from St. Mary’s First Nation to participate in a Leadership Camp program.”

“TakeOutWithout” Website Targets Restaurant ‘Trash’
The website takeoutwithout.com is the newest member of a growing network campaigning to reduce restaurant takeout containers. Calgary’s K.B. Lee, who launched the site and imports ‘eco-friendly’ bamboo-charcoal filter products, told the Toronto Star he was appalled at the number of polystyrene containers that accumulated when he and his wife ate dim sum lunches in their shared office. The campaign also has a handout card with 10 waste-reduction strategies for restaurants.

CFSEA Offers Commercial Food Equipment Service Training Classes
The Commercial Food Equipment Service Association (CFESA) has announced two six-day training courses dealing with Electric, Gas & Steam (EGS) commercial food equipment repairing and troubleshooting. The Greensboro, N.C.-based North American association of professional service and parts distributors includes many Canadian members, and its immediate past president is Jean Choquette of Key Food Equipment Services, based in Burnaby, B.C. The six-day training classes, from entry-level to advanced, are open to all technicians within the foodservice industry.

IFMA’s COEX, Feb. 28 to March 3, Orlando, Fla.
The Chain Operators Exchange (COEX), sponsored by the International Foodservice Manufacturer’s Association (IFMA), will take place Feb. 28 to March 3 at the JW Marriott Grande Lakes, Orlando, Fla. With the theme “Menu, Value & Innovation: Consumers Rule!,” COEX offers an interactive format, original industry research, and numerous opportunities to network with customers and peers in the foodservice industry. For more information, click here

Hotel Investment Forum, March 8 to 10, Berlin
The 2010 International Hotel Investment Forum (IHIF) will be held from March 8 to 10 at the
InterContinental Hotel, Berlin. Last year’s 12th-annual event attracted more that 1,500 attendees from all sectors of the hotel and finance industries. The 2010 theme is “Chart the Course of Intelligent Growth” and features, for the first time, the Banker’s Forum, where delegates can hear lenders from across Europe discuss recent transactions they have been able to support. The Investment Den is another feature offering a platform for contestants to present their business proposals to four industry tycoons on the main stage. Attendees can nominate their projects for consideration in advance. Leading speakers on the program include: Gilles Pélisson, chairman and CEO, ACCOR; Eric Danziger, president and CEO, NH Hoteles; Hubert Joly, president and CEO, Carlson; and Steve P Joyce, president and CEO, Choice Hotels International. For more information, click here.

Environmental Public Health Week, Jan. 18 to 24
This week (Jan. 18 to 24) is National Environmental Public Health Week. To celebrate the occasion, several events have been scheduled across Canada. This year’s theme is “Hygiene — An Approach to Life,” and it focuses on the importance of hand hygiene as a crucial method to reduce the spread of illness. The Canadian Institute of Public Health Inspectors (CIPHI) is a sponsor of this event, which recognizes the key role of environmental public health professionals (i.e. public health inspectors and environmental health officers) in our public health system and in the wider field of Environmental Health. “Environmental public health professionals work to reduce the burden of disease and illness on our health-care system as a whole,” said Adam Grant, national president of CIPHI, in a press release. “One of the greatest public health achievements this past century has been the control of infectious diseases through the availability of clean water and better sanitation. This can be directly related to work of environmental public health professionals.” Through education, inspection, infectious-disease prevention and quality-control services, environmental public health professionals provide services in essential areas, such as: food-safety inspections; safe water and recreational water monitoring; rabies control; land control; Vectorborne Disease monitoring and education; infection prevention and control, and health hazard investigations. For more info, contact Adam Grant at (519) 852-5152 or [email protected].


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