BC Restaurant News

May / June 2011 | 1

The Voice of Your Industrybcrestaurant news

May / June 2011

Standing Out Onlineconnecting with customers

Groupon & Your Restaurant

2 | BC RESTAURANT NEWS

©2011 British Columbia Restaurant & Foodservices Association

BCRFA Staff CEO & PRESIDENT Ian Tostenson DIRECTOR OF MARKETING Sharron Tulk DIRECTOR OF FINANCE Durda Krilic ASSOCIATION COORDINATOR Morgan Nugent MEMBERSHIP MANAGER Kelsey Klassen BCRN PUBLISHER Candice Harvey

Provincial Board Members PROVINCIAL CHAIR Rob Fussey, A&W Services of Canada PROVINCIAL PAST CHAIR John Harper, ABC Country Restaurants SECRETARY Liz DaMata, The Reef Restaurants TREASURER Peter Teasdale, Aramark Canada VICTORIA CHAIR Don Monsour, Hospitality Associates Consultants UPPER ISLAND CHAIR Per (Pete) Maltesen, New York Style Pizza & Pasta KAMLOOPS CHAIR Bryce Herman, Advance Hospitality Consulting Services OKANAGAN CHAIR Dan Darragh, Pizzaway BOARD MEMBERS Richard Floody, Floody & Associates Heidi Romich, Heidi’s Restaurant Gil Goldstein, GFS Canada Bill Waring, De Dutch Bob Parotta, Butchart Gardens

BC Restaurant News is the official publication of the British Columbia Restaurant & Foodservices Association.

Published six times a year. No part of this magazine may be reproduced without the written permission of the BCRFA, the

publisher. The views of this publication are not necessarily the views of the Association. The BCRFA reserves the right to

refuse any advertising or part thereof. Contact 1 877 669 2239 to become a member.

Subscription is included with membership 439 Helmcken Street Vancouver, BC V6B 2E6 t: 877 669 2239 f: 604 669 6175 [email protected] www.bcrfa.com

bc restaurant newsThe Voice of Your Industry

Our advisors offer free energy-effi ciency advice, and help accessing product incentives for small businesses and restaurants in BC. We are here to support small businesses owners who may not have the time, information or resources to make energy effi cient improvements. Visit us online to see how we can help save your business energy and money.

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How would you feel if someone turned you

on, then left?

May / June 2011 | 3

inside...Features

education

MeMbership

BCRFA In The Media 5GROUPON 8Top 10 Social Media 12Social Media 101 14Drink of the Month 15Recipe of the Month 16

President’s Message 4BCRFA in the News 5Twitter Listings 21MarketPlace 21 Food Events 21News Makers 22Membership Benefits 23

Staff & Social Media 17

BC Hyrdo: Saves Restaurants Thousands 18

Sustainable Seafood 20


HST has been an exhaustive issue for the restaurant industry and has created distrust and uncertainty with the govern-

ment, and a sense of division within members of the restaurant community. Over the past 18 months we have tried diplomacy, consumer push and fact-based presentations to show gov-ernment how this tax has uniquely and nega-tively impacted our industry. We have cited two main reasons why restaurants should be given some special consideration: no material input tax credits and the fact that our major competi-tor: grocery stores, are tax exempt . And while the reduction in the rate to 10% in 2014 is a nice political gesture, it does not address the trouble our industry is experiencing right now.While we understand some operators have come out in favor of keeping the HST, the overwhelm-ing majority of our members have told us they have been negatively impacted by the implemen-tation of this tax. This is why we have been lob-bying relentlessly to remove HST from restaurant meals. It is now time for you to speak on behalf of your industry to make the decision.

What will be the result of a yes vote?Should HST be repealed, the province will return to the original GST & PST system. Restaurant meals will be taxed at 5%; however the govern-ment has stated that it cannot guarantee that those products and services previously exempt from PST will not attract a new PST. While they have not been able to commit to this, we feel that any new taxation after the referendum would be extremely detrimental to the government and their effort to rebuild trust with the public.

What will be the result of a no vote?If HST remains our work is not done, we will continue to advocate for several considerations for our industry. An exemption on HST for a por-tion of the food bill, a proper reduction in the cost of liquor to reflect a wholesale approach to the market, a tax credit that recognizes the cost of training and a server’s wage that is applicable to all server’s who earn gratuities not just those classified as servers of alcohol.Whether the result is yes or no I believe we, as an association, had a major impact on bringing the referendum to the voters of British Colum-bia. It has reaffirmed our belief that when we speak with one industry voice the government has no choice but to listen.I would personally like to thank all of our mem-bers for their insight and their stories, and our Board of Directors for their guidance and knowl-edge as we navigated this difficult path.With sincere thanks,

Ian TostensonPresident/ CEOBritish Columbia Restaurant and Foodservices AssociationMobile 604-986-1429www.bcrfa.com

President’s Message The HST vote is yours

May / June 2011 | 5

President’s Message

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BCRFA in the Media

HST Reduced to 10%© Burnaby NowBy Janaya Fuller-Evans05.27.11

Ian Tostenson, president and CEO of the B.C. Restaurant and Foodservices Asso-ciation, said the association was also disappointed by the announcement.The tax has hit the industry hard, he said, at a particu-larly bad time.The corporate tax rate in-crease and the delay of the small business tax rate reduction would cause more problems for restaurants, while they still suffer from the effects of the HST, he said.That, on top of increased liquor taxes and increasing the minimum wage, could be devastating for restaurants, he pointed out.“It is an industry under siege,” Tostenson said.The government under Clark hasn’t been willing to communicate with the as-sociation any more than the government under Gordon Campbell, he added.“They’re trying to find a general solution,” he said. “They’re not keen on speak-ing to us individually.”

© Business in VancouverBy Glen Korstrom05.25.11

“We’re disappointed that the changes don’t address the heart and soul of what our issue has been with the tax,” British Columbia Restaurant and Food Service Associa-tion CEO Ian Tostenson told Business in Vancouver after Falcon’s announcement.“There is a tax discrepancy between retail food and restaurant food. As long as that discrepancy exists, it will take us a while to recover.” Tostenson added that the tax also hurts consumer confidence because the average person has a hard time seeing the correlation between the savings that businesses are said to be reaping and positive eco-nomic impacts such as more jobs and price reductions.“If we could have the eco-nomic stimulus that the Vancouver Canucks provide, it wouldn’t matter. Hockey is giving people the confidence to go out and spend. When that’s not there, what in this economy will provide the stimulus for people to go out and spend?”

The association speaks out on the latest issues

Required Nutritional Information on Menus© The Vancouver SunBy Larry Pynn05.29.11

“Businesses will adapt,” argued B.C. Restaurant and Foodservices Association president Ian Tostenson, estimating a cost of $500 to do a nutritional analysis per menu item. Computer software is also available to reduce the cost.“In time, we’ll see naturally a healthy point of view on nutrition and food emerge. We don’t have to force it. The worst thing we can do is go to restaurants and say, ‘you have to provide this information.’ We should pro-vide it as society emerges and gets curious about the information.”

Vancouver Canucks © The Canadian PressBy Terri Theodore 05.29.11

“I don’t think we realized how important hockey was,” he recalled. “We were sort of jolted by the whole event.

The HST vote is yours


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I would call it an immature society at the time.”The 2010 Olympic Games were a major factor in get-ting rid of the city’s growing pains and making it a more international city, he said.Security for the Games cost over $500 million, and while there were protests and even some property dam-age from those involved, Tostenson called it a minor blip.But it was the years get-ting prepared for the event that changed the mindset of people coming to the city to celebrate and have fun without getting involved in violence, he said.“So I think by the time we get to where we are today, we’ve just had enough experience and I don’t know anybody who would even think for a moment... about (a riot), whether we win the Stanley Cup or not.”

Minimum Wage Increases in BC © The Canadian PressBy Camille Bains05.01.11

Ian Tostenson, president of the BC Restaurant and Food Services Associa-tion, said he agrees that the minimum wage had to be increased.“I think the industry general-ly feels OK with this. I think

where they raise their eye-brows is with how quickly and how large it is.”He said the restaurant industry has already been hammered by the HST and the general decline in the economy, and higher wages will mean more expensive meals for diners.“We actually asked the gov-ernment to go to $8.50 and then take a look at it in six months, with some review to say, `Can the economy, can the sector, absorb another increase?”Tostenson said the industry would have preferred the minimum wage to stay at $9 an hour for all servers, whether they handle alcohol or not.“Now the server will become the hostess and bus person so you end up paying the licensed server wage versus the non-licensed wage.”Tostenson said the industry also wanted an orienta-tion wage of $8 an hour to replace the repealed $6-an-hour training wage to offset training costs for two months.Nunavut currently pays the highest minimum wage in Canada, at $11 an hour, and Alberta will now have the lowest at $8.80.

© The North Shore NewsBy Manisha Krishnan03.20.11

The restaurant and hospital-ity industry, which has been hit with the harmonized sales tax, new drinking driving regulations and the rising cost of food, says the move could result in layoffs.

“We’re seeing more clo-sures in restaurants this year than we ever have before,” said Ian Tostenson, a North Vancouver resident and president and CEO of the British Columbia Res-taurant and Foodservices Association.“The only way, in the face of business that’s not in-creasing, for restaurants to deal with this is to cut back in hours and/or not hire as much.”Alcohol servers are get-ting a softer wage increase; because of tips, their maxi-mum will be $9 by next May.But that’s not really fair to restaurants that don’t have the benefit of liquor sales, yet still have to manage an increase in labour costs, said Tostenson.“We don’t believe that the distinction should be alco-hol; we think the distinction should be those servers who have the ability earn tips.”

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Canadian diners are changing the way they eat. In fact, over 70% look for healthy options when ordering. Add the healthy options they’re looking for to your menu by identifying them with the Heart and Stroke Foundation’s Health CheckTM symbol, a symbol your diners know and trust.

. P r e p a r e f o r h e a l t h i e r c r o w d s .

Visit healthcheck.org or call 1-87 7-943-2788 to learn more.

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OGILVY DIVISION PUB: BC Restaurant News AD #: HLT-01011

Print Production Contact: FORMAT: Full Page FILE: 02-32298-HLT-01011-SWOP.pdf

LOUISE DAGENAIS TRIM: 7.875" x 10.875" CLIENT: HealthCheck

RedWorks Delivery/Technical Support: (416) 945-2388 JOB #: P.HLT.HLTHLT.11004.B.011

O G I LV Y D I V I S I O N

May / June 2011 | 7

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Canadian diners are changing the way they eat. In fact, over 70% look for healthy options when ordering. Add the healthy options they’re looking for to your menu by identifying them with the Heart and Stroke Foundation’s Health CheckTM symbol, a symbol your diners know and trust.

. P r e p a r e f o r h e a l t h i e r c r o w d s .

Visit healthcheck.org or call 1-87 7-943-2788 to learn more.

T:7.875”T:10.875”

OGILVY DIVISION PUB: BC Restaurant News AD #: HLT-01011

Print Production Contact: FORMAT: Full Page FILE: 02-32298-HLT-01011-SWOP.pdf

LOUISE DAGENAIS TRIM: 7.875" x 10.875" CLIENT: HealthCheck

RedWorks Delivery/Technical Support: (416) 945-2388 JOB #: P.HLT.HLTHLT.11004.B.011

O G I LV Y D I V I S I O N


is it right for your restaurant?

May / June 2011 | 9

is it right for your restaurant?

Are you opening a new restaurant and won-dering what form of marketing will work best for you? Traditional forms of advertis-

ing such as direct mail offers, online campaigns, newspaper, radio and television ads have been popular methods of marketing a business in the past, but are they the most effective way to reach today’s tech-savvy consumers? Social buying websites such as Groupon have become increasingly popular due to the extreme deals they offer to consumers and their acces-sibility through exposure on social media web-sites. The popularity of these social buying sites suggests that consumers are benefiting from their services, but what can they offer you as a restaurant owner?Well, to start, when you place an offer on a site like Groupon, your business will be featured as “the deal of the day” and will be exposed to Groupon’s entire reader base in your area. Considering that Groupon has a over a million subscribers, this means incred-ible business exposure for you. Additionally, unlike traditional marketing campaigns, there are no up-front costs when advertising on social buying sites; you only pay Groupon if they make you money. The massive exposure your business receives through Groupon combined with what-ever amazing deal you have offered on their site will instantly flood your restaurant with new cli-entele eager to sample your discounted menu.

Unbeatable exposure for a relatively meagre ini-tial investment is not the only perk of advertising through social buying sites. Groupon, for exam-ple, boasts an impressive analytical structure that offers certain statistical benefits. Duane Jor-dan, owner of the Pasta Factory in Penticton, B.C., offered a Groupon worth $10 for $20 on pasta, steaks and sandwiches at the end of April. Using the statistical tools offered through Groupon, Jordan was able to determine the gender, age group, and postal codes of the people who purchased 770 of his Groupons. With this information, he will able to redirect his marketing campaigns to cater to the new demographic of clientele indi-cated by Groupon’s statistical tools.Seems like a no-brainer, right? Maybe. Consid-ering that most deals on Groupon start at 50% off, there is a lot of pressure to tailor your offer to the expectations of Groupon’s subscribers. Furthermore, Groupon will take a 50% cut from the business they generate for you through their website. This means, if you offer a deal at 50% off the regular price, you will only be receiving 25% of what you would normally make. Multiply that by possibly thousands of new clients gener-ated by your Groupon offer, and you will be dish-ing out a considerable amount of product for a substantially reduced profit. Some restaurant owners argue that the rela-tively minimal investment required to advertise

By Dryden Barnes

Feature


through sites like Groupon does not insolate the featured restaurant from potential losses. In fact, John DesBiens, owner of Basilico Ristorante and Lounge, accuses social buy-ing sites of being “predatory” and criticizes them for making a substantial profit off the efforts of participating restaurants. DesBiens argues that in an industry where the basic rule of thumb concerning overhead is 65% food, liquor, and labour expenses, it is un-reasonable to be expected to dish out a potentially huge amount of product and service at a 75% loss. Furthermore, you will need to consider the cost of staffing your establishment in order to cater to the influx of new clients. The most important thing to remember is that the goal of Groupon is to increase foot traffic into your business, not to generate profit. It will be up to you to convert these deal-crazed consum-ers into loyal patrons. If your establishment is understaffed, the chances of your customers having a quality dining experience will be slim, and so will the chances of them returning.While the potential pitfalls of advertising through social buying websites may seem deterring, there are a few strategies that can soften the economic impact to par-ticipating restaurants. Groupon’s website states that the “universal fine print” attached

to all Groupon offers is that they cannot be combined with any other offer. It is important to ensure that the fine print you include in your deal states that it cannot be combined with any other offering your restaurant may have on any given day. A situation involving a coupon that includes alcohol being used during a restaurant’s “happy hour” to further reduce the price can be dangerous if it is repeated several hundred times. In other words, to successfully advertise on social buying sites, it is crucial to be cognisant of not only what you include in your deal, but also when you plan on offering it. For in-stance, it would be wise to plan a Groupon deal that corresponds with a restaurant’s slow season. That way, when you become inundated with new customers brandishing their freshly printed Groupons, you won’t have to sacrifice tables that otherwise could have been offered to your full-price paying regulars. So, before jumping on the social buying wag-on, consider whether your new restaurant can handle the potentially massive influx of new clientele. Also, while “no upfront costs” is an incredibly enticing aspect of marketing your business through sites like Groupon, it is important to remember the financial draw-backs of offering considerable amounts of product for a ridiculously reduced price.

Duane Jordon Pasta Factory

“Groupon offers three attractive qualities:

business builder, new customers, and

analytical statistics. At the end of the day it

definitely works well. “

John DesBiens Basilico Ristorante and Lounge

“Allowing such groups to set the market

in this manner, we are aiding them in

creating a market place where consum-

ers will be choosing places to eat based

on a 50% discount.”

Feature

May / June 2011 | 11

More Great Tips from Ensure your restaurant has a solid online presence. Coupon buyers look closely at websites to check out the menu and online reviews before deciding to buy a coupon.

Have a solid understanding of who you want your customers to be. Are you looking to focus on tourists or the local commu-nity? Specific demographics and location of coupon buyers are important factors to targeting return customers.

If you are considering advertising through a coupon site, make sure you shop around and understand what you are able to negotiate on (payterms, commission fees)

Carefully consider expiry dates. If the deal is valid for a year, you won’t be able to assess how successful a deal was until it has expired. If the expiry is too short, then people may not have chance to use them.

The biggest mistake restaurants make is that they sell too much and are not prepared. Set maximums on the number of coupons sold to avoid being overwhelmed with the increases in business.

Focus on promoting signature dishes that will make the experi-ence memorable for guests or look at including a dessert or drink in the with coupon

Webpiggy.com Toronto based site that believes cus-tomer service is the most important aspect for retaining their customers.

SocialShopper.com Vancouver based site with100,000 users in the Lower Mainland alone. They donate proceeds to BC SPCA and BC Children’s Hospital

Grooster.com Vancouver based site that allows last minute deals and caps on the number of deals sold.

IndulgeLiving.com Vancouver based site, offering 5% off for BCRFA members!

Dealathons.com Based in Vancouver, this site con-tributes a portion of each sale to BC Children’s Hospital

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1. Personal WebsiteIt is the center of your online presence. It needs to be searchable in Google and it’s not a bad idea to en-sure you are listed on Google Places. A simple web-site with locations, hours, a menu or specials should be linked to on each social site. Some sites have created live feeds that updates with newsfeeds and tweets.

2. FacebookThese days is seems like everyone is on Facebook, and by ignoring it, you are disregarding a huge, and free market. It is key for customer engagement, act-ing as a voice for their comments or complaints. For restaurants it’s best to have one corporate page with the option fan pages for specific locations (too many pages will dilute the followers.) Marketing is a breeze with activity and statistics tracked as well as advertis-ing options suited to your target market.

3. TwitterThe perfect tool for daily specials. To create a buzz, try offering a coupon to those that follow, or a prize for a few lucky winners. It’s also an easy way to sup-port a charity or gain awareness. Retweeting events or calling out for donations to the charity are ways to reach out to the community and get involved in industry issues.

4. FoursquareUsers check into locations around town to unlock recommendations and see where their friends are. Some restaurants have created contests by offering prizes to the first 10 people who check in. The more check ins your business receives, the more it is per-ceived as the place to be.

5. YelpThis site allows users to rave, rate or rant on their expe-riences at restaurants in their area. The site gets their data from a third party, so it is essential to check the ac-curacy of your listing, and if it’s not already listed, create a profile. They have added a feature that allows busi-ness owners to message public reviews. Always check to see what customers are saying about your restau-rant. Leaving the negative reviews to pile up can effect business, but knowing what the customer doesn’t like is a good way to better your establishment.

TOP 10...

Different from traditional advertising, social media engages the customer rather than broadcasting the information. To have success in this maturing market it’s necessary to personalize each space,

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May / June 2011 | 13

TOP 10... Social Networking Sites

6. FlickrProfessionals and amateurs alike love this free photo uploading and sharing site. It’s the perfect platform to showcase your menu. The photos don’t have to be done by a professional, but make the presentation unique and mouthwatering. Entice the customer with photos of the special of the day or the ice-cold cock-tail featured on your patio.

7. UrbanSpoonThis database of restaurants is always growing and filters the results in categories such as Best Cheap Eats, Neighbourhoods and Types of Food. Their easy to use ap has given them the edge among other databases, and with thousands of reviews, its not surprising many diners go here before heading out. Read customer feedback and take the effort to reach out to those individuals. Although you cannot change their experience, you can change their attitude to-wards your establishment.

8. YouTubeBe creative and unique. A YouTube channel featuring your chef with a recipe of the week, or bartender show-casing his skills making the perfect drink, can start the next sensation. You can easily link these videos, and others you may like, to any of the other sites.

9. LinkedInThis online community where professionals meet, network, and discuss ideas is like a resume on the go. A profile lists jobs, accomplishments and contact information. Members can join groups, view events, search for contacts as well as job listings. It’s a pro-fessional platform and a reliable place to find new em-ployees and collaborate with other industry experts.

10. SinglePlatformCatering to restaurants of all different sizes, Single-Platform is committed to help manage web presence by making an easy to use dashboard that incorpo-rates all of the latest social media. For a small fee, an account manager will work with the restaurant to help set up a profile and get everything up and running. The tech savvy people behind this company create a mobile website for each restaurant that is updated at the click of a button. Changing specials, menu items, photos or hours of operation on each site are now a breeze. Upon logging on, the admin is able to automat-ically update hundreds of review sites, city guides and social media sites. This platform is user friendly and effective. It gives restaurants the boost they need in succeeding in the sometimes daunting online world.

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Social Media 101connecting with online communities

Social media is a constantly changing. Feeds are being updated and conversa-tions started. It’s a dynamic world where

the stagnant are forgotten and the unique are praised. Social media can be a useful tool in a business marketing strategy, creating exposure and awareness; however, in some cases it may hurt the company if not implemented correctly. When developing a successful strategy for your restaurant it’s essential to engage the users. It’s more than sending out a message — it’s connecting. Share a laugh, a story or heart-break. Mention a local charity you support or congratulate a regular customer on an accom-plishment. Start a debate on HST or ask who fans think will win the next hockey game. The more authentic and sincere the message, the more relatable it is to the fans, resulting in more activity to your site. Too many posts about your restaurant may be viewed as spam and per-ceived as impersonal. No one social media site is better than another as they reach different markets and it depends on what community you choose to reach. Tim Rocky of Digitally Social Now suggests “if you have someone who is still a little tentative when it comes to social media, and perhaps only wants to experiment, or only has the time for one or two, then we recommend first having a Facebook Fan Page, and secondly connecting with Twitter.” For the best results, use a combi-nation of platforms, as you will be able to reach a larger scope of followers. Finding the fans and followers can be difficult in the beginning, but nothing gets a customer like deals and freebees. Offer a coupon to those that

“like” your page or follow you on Twitter. A free appetizer, 10% off the next meal or a contest may be enough to establish an online following as well as increasing traffic to the restaurant. Once you have a fan base, monitor the activity and be proactive at responding to customer comments and feedback. “Gone are the days when people go to a restaurant, have a bad experience, and over the course of the next little while tell 15 friends about it.” Says Rocky, “Now, if something isn’t going well, people will immediately go online via their mobile and tell the world ‘Don’t go to [establishment] tonight, the food is taking forever’.”Bad reviews are inevitable for all restaurants, and left untouched can cause significant harm to the perception of the establishment. Take the opportunity to target those bad reviews and learn from the mistakes you made. Use Google Alert, a free program that detects when your establishment has been written about, to notify you via email on the new content. Although sites like Facebook and Twitter are the rage these days, it will likely change in the next few years. To be aware of the changing market will set you apart from the competition.

Digitally Social Now offers services that are centered around educating/training/coaching clients on how social media works and how to be successful with it — from one-on-one training to classroom setting classes and webi-nars. More recently they have moved towards providing Social Media Management Services, where they are con-tacted to handle the on going social media interactions, the updates, the posts, the replies, the communication and connections.

Visit www.digitallysocialnow.com

May / June 2011 | 15

Drink of the Month6 to 8 ice cubes3/4 oz cachaca3/4 oz Pisco3/4 oz St Germain (elderflower liqueur)2 oz semisweet white wine (Riesling or Gewürztraminer)dash freshly squeezed lime juice thin slices lime2 oz soda water3 thin slices kiwi3 thin slices apple3 thin slices cucumber3 green grapes, cut in half2 fresh sage leaves 1 sprig fresh thyme

Sangria Blanco

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Developed by Brazilian bartender Naren Young, the Sangria Blanco is

a refreshing twist on an old favourite. This patio friendly drink will quench

even the toughest summer days. Fill large wine glass with ice. Add

cachaca, Pisco, St Germain, wine, and lime juice. Top with soda water and stir

briefly. Add lime, kiwi, apple, cucumber, grapes, sage, and thyme to drink and

serve immediately.

TALASA VILLAGE CENTREKAMLOOPS, BC

• 5000 sq.ft. space for an 80 -100 seat Pub• Potentialbuild-outinfluence• Occupancy 2012• Centrally located in a golf resort-style

residential community in Kamloops, BC with a total build-out of 2000 homes.

PUB / BEER & WINE STOREPre-Leasing Opportunity

www.TalasaLiving.com

Mona M. Murray, Dip.ULE, RI(BC), CPM

Office: [email protected] www.mcmrealestate.ca


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2 medium Yukon Gold or Russet potatoes, skin on2 green onions, chopped

4-5 oz salmon filletssalt and freshly ground pepper to taste

2 tbsp canola oil2 tbsp Dijon mustard

Potato-Crusted Wild Pacific Salmon Preheat oven to 425°FIn a large pot of boiling salted water, parboil the whole po-tatoes for about 10 minutes. Remove from heat and let cool completely. Once cooled, remove skins from potatoes. In a medium bowl, gate the potatoes, then combine with the green onions, season with salt and pepper, and set aside.Season the salmon with salt and pepper. In a large oven-proof skillet on medium-high, heat the oil. Sear the salmon skin-side up for 2 minutes until browned. Remove salmon from the pan and brush the seared side of the salmon with the mustard. Spread ¼ cup of the potato and onion mixture on top of each skillet. Return the salmon back to the skillet, potato side down. Cook until the crust is golden brown. Flip the salmon over and place the pan into the oven for 3 to 4 minutes, or until the fish is slightly pink in the middle. Serve with a salad and seasonal vegetables.

Recipe of the Month

Recipe from As Fresh as it Gets, Everyday recipes from the Tomato Fresh Food Cafe By Christian Gaudreault and Star Spilos. Photography: Brian Ponsford. For more fresh, local ideas visit www.arsenalpulp.com to purchase the book..

May / June 2011 | 17

Social Media & Your Employeesuse your staff ’s expertise to your benefit

Education

Sticking your head in the sand doesn’t work for ostriches, so why should you use that style to manage your team? Chances are good that your staff is already using social media tools like Facebook and Twitter to talk about their job, the company, and even you. In-stead of trying to ban this altogether, why not use this to your advantage.

Facebook & TwitterOf course, you can’t control what staff put on their personal Facebook and Twitter sites, but by acknowledging that it exists and encouraging your staff to use these tools to help boost sales (and subsequently their paycheques), you are more likely to get positive contribu-tions from your employees. If you have a staff member who is a particularly ac-tive on Facebook why not have them participate in setting up the Company’s page (or improving it if you already have one). Encourage staff members to post comments and photos about events that take place at the business (real time ones are great if the event is continuing throughout the evening). Just imagine how easy recruitment be-comes if potential staff can see that the place of business is a great place to work and open minded.Having a slow night? Why not create an evening special and have your staff tweet about it. Tracking the results of these campaigns is easy as requiring patrons mention the tweet to receive the special

By letting the staff engage you reduce the risk that they will badmouth you or the company or share information that risks the security or confidentiality of your organization. Work with your staff to create acceptable use policies and chances are your staff will pay you back by increasing traffic to your business.

Why you and your staff need to engage in social media1. Gain vital feedback on service,

events and menu items 2. Promote upcoming events, seasonal

menu items and specials3. Create a direct dialogue portal with

current customers and potentially reach new ones

4. Keep customers informed on commu-nity events that you are supporting such as charity runs, golf tournaments etc.

5. Increase foot traffic by tweeting con-tests and giveaways

6. Employee recruitment7. Monitor your reputation and provide

complaint resolutions

Check out these pages that are using social media to get their message out on Facebook.

Earl’s RestaurantsWhite SpotCactus ClubPoppadomsStarbucks


Education

Van Houtte: “Common Sense” Saves Coffe Distributor $100,000 a year

It started with Climate SmartBetween December 2009 and Febru-ary 2010, two representatives from Van Houtte’s Lower Mainland branch attend-ed training offered by Climate Smart. During three half-day sessions, the organi-zation helps companies figure out how to reduce their carbon footprint and strength-en their business. “I wasn’t sure how time consuming the training would be, because we’re always pressed for time,” says Morten Schroder, Van Houtte’s vice president of operations for B.C. “Now I tell everyone, if that’s your

concern, don’t Google, don’t pick up a book, just sign up with Climate Smart and show up for the first session. The training was bang-on, and after the first half-day session, we’d learned enough to take one action - we switched to a courier that uses hybrid vehicles.” The training led Van Houtte’s staff to make a series of decisions aimed at reducing their environmental impact. Their fleet of high-mileage delivery vehicles is being converted from gas to propane - a switch that cuts their greenhouse gas emissions and will save $60,000 per year. A focus on reducing paper saved enough money to shift to higher-cost (and lower carbon) 100% recycled paper with no pressure on the bottom line. Inviting customers to switch to e-statements saves on paper, postage, and emissions, cutting another $20,000 in cost per year. The company set a target of $100,000 of permanent an-nual savings in operating costs in B.C., and expects to achieve it this year. “Prior to Climate Smart, somehow I fig-ured it would cost money to do the right thing,” says Schroder. “But you can save

Can a lighting upgrade save money even if your lighting is only eight years old? And is it worth upgrading even if you operate from a leased space? The answers, based on the experience of coffee roaster and distributor Van Houtte Coffee Services Inc. are yes, and yes. And lighting is just one part of the company’s de-veloping sustainability (and savings) story.

May / June 2011 | 19

Education

“Prior to Climate Smart, somehow I figured it would cost money to do the right thing,” says Schroder. “But

you can save money and help the environment at the

same time.”

money and help the environ-ment at the same time. “It’s kind of a humbling feel-ing; it’s such common sense and it seems so easy, but it wasn’t, prior to taking the training,” he says. “I’ve been 28 years with this company, and now I think, ‘Why didn’t we do that before?’ But you just operate the business day to day, and you don’t necessarily reflect about whether you can take environmental initiatives and save money at the same time. Unless someone gets you to stop for half a day to think about it, you just don’t.”

Saved: 24% every month

Van Houtte’s quest for efficiency and reduced environmental impact led to a lighting upgrade throughout their 30,000 square foot Coquitlam facility, part warehouse, part office. Even though the building and its lights are only eight years old, technology has improved enough that the combination of newer fluorescents, some up-graded ballasts, occupancy sensors and switch-ing to LED exit signs made a significant differ-ence. In addition, lighting levels were reduced in areas that were overlit, and staff have learned to switch off lights whenever they’re not in use. The upgrade cost $16,000 and qualified for a Power Smart rebate of $3,356. With annual sav-ings of about $4,000 per year, the project has a three-year payback. Schroder says even in a leased space, the project was worth it. “Even if we moved from this location, I think we still would do the upgrade,” he says. “There are always reasons preventing us from getting start-ed [on sustainability efforts], and we need to get going with some urgency. So we’ve kind of tak-en the stand that we’re going to charge ahead while we’re figuring this out.” The can-do atti-tude is paying off: since the upgrade was com-pleted in November 2010, Schroder has seen a

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The power of business “Personally I think of this as a bigger purpose,” reflects Schro-der. “We live great lives here in beautiful British Columbia and we just can’t ignore that operat-

ing a business does have an impact on the envi-ronment. As businesses, we’re benefitting from that impact. “The thing is, in business we can leverage more impact than an individual can. As a business we can be very visible with our initiatives – it’s tough to do that as just one individual. Minimizing our impact on the environment has become a part of our company’s culture.


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Education

Getting Enough Fish?

World Oceans Day was June 8. Did you eat a sustainable seafood dinner? The Ocean Project (www.theoceanproject.org) coordinates this day to provide an opportunity to focus special atten-tion on our world’s shared oceans and increasing awareness on the consumption of sustainable seafood. It’s purpose is to educate the world about the crucial role the ocean plays in our lives and the increasingly critical need for each of us to help conserve its wonders and resources. The Canada Food Guide recommends adults eat two servings of seafood each week. Fish con-tains omgea-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which have all been linked to cardiovascular health. Several studies have been conducted in the US to find that fish can help reduce the risk of cancer, in particular breast, colon and prostate.

Fish and shellfish that are high in these fatty acids include salmon, anchovy, herring, Atlan-tic mackerel, rainbow trout, blue crab, shrimp, clam, mussel and oyster. A new survey, commissioned by the Canadian Aquaculture Industry Alliance, found that only 15% of fish consumers are meeting this recommended amount. British Columbians are leading the way with 20% eating finfish six to ten times per month. “The good news is that Canadians are eating seafood,” said Ruth Salmon, CAIA’s Execu-tive Director. “Unfortunately, our seafood con-sumption frequency is far below national dietary guidelines of eight servings per month. Seafood is one of nature’s best sources of omega-3 fatty acids, which reduce the risk of stroke, heart at-tack and Alzheimer’s Disease, guard against Rheumatoid Arthritis, and reduce depression.”

May / June 2011 | 21

Membership

Food EventsWines of Chile Present Dish n’ DazzleFeaturing more than 20 wineries from Chile, 12 res-taurants and a “sour-themed” cocktail competition, this dazzling night is sure to delight.June 17, 2011 www.eplyevents.com/DishnDazzle2011

BC Shellfish FestivalFor an unforgettable weekend featuring live enter-tainment, cooking demos by the top chefs in the industry, sea worthy competitions and lots of locally grown, sustainably harvested shellfish, come out to Vancouver Island’s Shellfish Festival. June 17-18, 2011 www.bcshellfishfestival.ca

BC Oyster Shucking ChampionshipPart of the BC Shellfish Festival, competitors will shuck 14 oysters for a chance to win the grand prize, a return airfaire to Charlottetown, PEI and $500 spending cash. June 19, 2011 www.bcshellfishfestival.ca

Local Fresh Food Market Celebration DinnerSavoury City Catering and FarmFolkCityFoilk cre-ate awareness to support locally grown food. June 24, 2011 www.eatlocal.org

BC Hospitality Foundation Golf TournamentThe premiere BC Hospitality Industry tournament of the year. Supported by the BCRFA, BCHA and ABLE, with sponsorship opportunities available. July 18, 2011 www.bcrfa.com

BCRFA Kelowna Golf TournamentTeaming up with United Way, the BCRFA is hosting their first annual golf tournament in the Okanagan. September 20, 2011 www.bcrfa.com

Members on Twitter@crestaurant @GoldfishKitchen @WickInnBC @TheRefineryVan @YBC_brewing @foodie_photo@grousemountain @sushiinsooke @luporestaurant@HotelVancouver @luporestaurant @Glowbal_Group@HamiltonStGrill @urbanthaibistro @CruRestaurant@BurgooBistro @ElixirVancouver @petesplacepizza@HyattVancouver @winebcdotcom @dedutch @thereef @PowerSmartBC @cactusclubcafe @BCPubs@MonkMcQueensVan @OPUSBar@Targetchatter @kelownamuseums@TheSmokingDog @VancouverAqua@charmmodernthai @HartHouseRest@DynamicHR @Heather2020 @Irashai@wildapplemanteo @TasteofKelowna @mybcinfo @naturesfare @eatanddrinkbc

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Market Place

A majority of Canadians (77%) say they eat finfish one to five times per month, while 15% eat it six to ten times per month. Salmon was found to be consumed the most, with 46% of consumers choosing to buy wild salmon. 79% of Canadians say they eat fish because it’s healthy, with 70% reasoning the taste. Almost half of Cana-dians (48%) reported eating fish regularly at home, while 42% say they often order fish when out at a restaurant. 83% of British Columbians say that food produced in an environmentally sustain-able way was important to them. With summer fast approaching, fish is the per-fect light meal packed with nutrients . Canada’s aquaculture industry products take pressure off wild seafood stocks and are available fresh, year round. It generates $2.1 billion a year for Canada’s economy and employs 14,500 Ca-nadians in many rural and coastal communities in seven provinces.

For more information on this study visit www.aquaculture.ca/files/CAIA-PUBLIC-REPORT-May-2011.pdf


News Makers

Scene, the entertainment loyalty pro-gram from Cineplex Entertainment and Scotiabank, has broadened their partnership with Cara Foods. The pro-gram’s partnership with Cara’s Mile-stones Grill and Bar restaurant chain, which has been effective in Ontario since March 2010, is now expanding to offer Scene members in B.C. and Alberta the opportunity to earn and re-deem Scene points while dining out.By presenting their Scene member-ship card at any one of 40 participat-ing Milestones Grill and Bar locations across Canada, members can:Earn 50 SCENE points for every $10 spent.,Redeem 1,250 SCENE points for a $10 discount on their Milestone’s bill. n addition to expanding its part-nership with the Milestones restaurant chain, SCENE is also now offering the ability for its members to redeem points for CARA Bon Appétit e-Gift cards. Members can visit scene.ca and redeem points online for e-Gift Cards in denominations of $25, $50 and $100. Accepted at all CARA res-taurants including Swiss Chalet, Mon-tana’s, Kelsey’s, Harvey’s and Mile-stones Grill + Bar, this new reward opens up greater dining possibilities for SCENE members across Canada.

Mikes Hard Lemonade Donates to Breast CancerVancouver-based Anthony von Man-dl and his wife Dr. Debra von Mandl present a $250,000 donation on be-half of the employee’s at Mike’s Hard Lemonade Co. to Evelyn Lauder, Myra Biblowit and Elizabeth Hurley of The Breast Cancer Research Foun-dation. Mike’s Hard Lemonade was the title sponsor for the Pink Gala, with 1,400 attending the annual fun-draising event at the Waldorf-Astoria Hotel in New York. The von Mandl’s enjoyed dinner with David Letterman bandleader Paul Shafer and his wife Cathy, Leonard Lauder, founder of Estée Lauder, and Elizabeth Hurley, the evening’s Emcee who also raffled off all-expenses paid trip to Mission Hill Family Estate while a video dis-played images of the winery and the Okanagan Valley to the New York crowd. The evening was capped off with headline performances by Sir Elton John and Sting. The Pink Gala raised $4.5 million for breast cancer research. The BCRF funds research-ers in the US, Canada and Europe. In Canada, the von Mandl family is also a proud supporter of the Breast Cancer Survivor’s Network.

Scene and Milestones Restaurants Partner to offer more savings

Membership

(from left to right) Debra von Madl, Evelyn Lauder (head of Estee Lauder) Anthony von Mandl and

Elizabeth Hurley present a check for $250,000 to the Breast Cancer Research Foundation

Setting a Plate for Local Food Sharing a meal with friends is one of life’s great pleasures, but sharing a meal with the people directly responsible for grow-ing its ingredients can be revelatory.

Sit side-by side-with farmers, produc-ers and culinary artisans and partake in an unforgettable culinary experience created from their labours. Learn what it’s like to be farming today from the people who actually do it while support-ing their cause for a vibrant, just and sustainable local food system.

Every Ingredient for the meal will be sourced from suppliers to the Local Fresh Food Market. Located at 3010 Cambie St., the market is owned and operated by a committed group of BC food producers whose unique man-date is to supply Vancouver with only BC grown products.- much of it com-ing from 100 kms of the store.

Join event organizers Blaine Arnot from Savoury City Catering and Bonita Magee from FarmFolkCityFolk’s goal for the event is to create awareness and support on June 24, 6pm at Capri Hall, 3925 Fraser Street, Vancouver.

This celebration dinner is sure to en-tertain and enlighten with live music, guest speaker Chef Ned Bell and others. Tickets are limited so to claim your place at the table, please visit www.eatlocal.org

May / June 2011 | 23

Membership

Struggling with the new minimum wage hikes now that you need to hire for the summer sea-son? Want free money but don’t have time to deal with government applications and paperwork? Granted Consulting provides a service that gener-ates grant money for B.C. businesses and helps streamline the application, follow up, and recon-ciliation process for business owners. They’ve re-cently been assisting local companies apply for a new hiring incentive that grants employers $2000 for hiring youth (15 - 29 years old) and provides them with up to $1000 per new hire for external training expenses. This program allows for 3

Member BenefitsIn partnership with the LiveSmart BC - Small Business Program, the BCRFA and the CRFA have hired three dedicated Business Energy Advisors (BEA) for the Restaurant sector in the BC. BEA’s will identify areas where restaurants can save energy in areas such as cooking equipment, lighting, heating, cooling, hot water heating and more.Audits are available for all foodservice business-es and BEA’s will be available to come to your business to perform this free assessment to help identify opportunities for reducing energy costs. BEA’s will also assist operators with applying for funding and incentives to complete identified en-ergy efficiency upgrades. All that is required from you is some of your time to do an initial walk through of your restaurant and the ability to have access to utility bills — hydro, natural gas or propane. Again, the cost of this service to you is free!

What does the service entail? • An initial energy assessment and review

• Information on energy efficiency product incen-tive programs, and help completing applications to these program

• Help coordinating the installation of energy efficient products

• Support in applying for the LiveSmart BC Champion Program

• A final energy assessment report • Continuous reporting of energy savings and

reduction in Greenhouse Gas emissionsFor more information on the LiveSmart BC pro-gram, visit www.livesmartbc.ca/green_business to see if your business is eligible. If you would like to be considered for an initial energy assessment please contact :Greater Vancouver Area: Adrian [email protected] | 604-908-8960 Kelowna: Darrell [email protected]: Josh [email protected]

BCFRA hire business energy advisors

free money for new hires

candidates per company, worth up to $9000 in grants for your business. To learn more about this, and other beneficial grant programs, con-tact Stephanie Sang at 604-782-8812 or email [email protected]. BCRFA members get a 10% discount, so be sure to mention that you are a BCRFA member!


BCRFA patrons of the industry:

www.bcrfa.com/bc-restaurant-news

FOR EDITORIAL INFORMATION OR TO ADVERTISEPlease contact Candice Harvey

phone: 1 877 669 2239 email: [email protected] web: www.bcrfa.com

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