bc restaurant newsThe Voice of Your Industry

THE ECONOMY

July 2009

THE FUTURE OF THE RESTAURANT INDUSTRY

BC RESTRICTS TRANS FATS

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TURNING UP THE HEAT

RESTAURANTS IN A RECESSION

EAT & DRINK BC!

HOW WILL YOU MEASURE UP?

GET READY. BIGGER AND BETTER

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PHOTO: Tracey Kusiewicz/foodiephoto.comTaken at C restaurant. The abalone is fresh, live & farmed from Vancouver Island: Island Scallops Ltd. islandscallops.com

MEMBERSHIP

EATING

FEATURES

DRINKING

EDUCATION

THE ECONOMY

RESTAURANTS IN A RECESSION

TRANS FAT

EAT BC!

MEMBERSHIP BENEFITS

EVENTS

BEVERAGES FEATURE

HEALTHY AND SAFETY

NEW CHEF APPRENTICESHIP PROGRAM

HUMAN RESOURCES

The economic global change has forced a rethink on how we all do business. In the past, we pub-lished a traditional print magazine BC Restau-rant News through our partners at Canada Wide Media, who we are most grateful to for produc-ing such an exceptional publication. However, as technology changes and the speed with which an operator needs information continually increases, we felt we needed the flexibility to publish more

often and hit topics of immediate concern.

We are pleased to introduce you to the inaugural on-line issue of BC Restaurant News. Our goal in its design is to deal with the issues facing your business in a timely and straightforward manner, as well as keep you informed of industry news. Essentially, answering the question: What do you need to know to more effectively face the challenges of our industry?

The online magazine also gives us an opportunity to expand our dis-tribution to over 8,000 businesses in BC. This allows us to not only speak to an expanded audience, but also provides suppliers of industry a very cost effective way to reach their customers and show that they are supporting your business.

The inaugural issue is focused on the economy: how we got here, where it is headed, and how you can navigate the storm. We have em-ployed a number of industry experts to provide their insights to you. I look forward to your comments on our magazine and we look forward to continuing to be your voice that ensures the health of the foodservice industry in BC.

Ian Tostenson President & CEO

The inaugural issue of BCRN on line: quick, concise, and relevant

PHOTO: Ian & Hannah

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presidents message

MEMBERSHIP BENEFITS

EVENTS

The PastSeptember 2008

September 18, 2008 11am: 550 Billion dollars has been drawn down from money markets over a period of two hours. The US trea-sury is forced to inject $105 billion dollars into the system, close the financial markets, and guarantee a $250,000 per bank account holder to stem the panic.

Experts estimate that had this action not occurred, $5.5 trillion would have been drawn from the money markets, the US economy would have collapsed, and within 24 hours the world economy would have followed suit.

While the complete collapse was averted, this event created an intense global recession that started in the United States and spread throughout the world, creating chaos in stock markets and dysfunction in credit markets and banking systems. In addition to this structural melt, there was a psychological fear larger than reality itself. Headlines in nation-ally syndicated papers actually used the word ‘depression’, which brought a significant halt to the purchasing of goods and services the once free spending public now

deemed unnecessary. Canada, as well as British Columbia and every other economy, got caught in the wake.

The Present

July, 2009 British ColumbiaIn the first quarter of 2009, the BC economy shrank by 4.5 %. Consumer spending, manufactur-ing shipments, housing starts, non residential construction, and international visitors were all partly responsible for this signifi-cant downturn. The industries most negatively affected in BC have been forestry, pulp, manu-facturing, construction, finance, real estate and tourism. Areas of the economy not yet affected in-clude advanced technology, film/entertainment, agriculture, com-munications and infrastructure focused sectors. It is estimated that employment will head to-wards 7.8% in 2009, which is up from 4.2% in 2007.

In our industry the latest eco-nomic numbers according to the BCRFA Zata Restaurant In-dex© show that sales declines for limited and full service restaurants slowed for the first time since January. In April 2009, limited service sales

were off 0.6% while full service sales declined by 3.9% compared to April, 2008.

The Future – looking towards 2010

The good news? It’s likely that the worst is behind us.The world economy got sick, is in recovery and did not die. Most companies in British Columbia have just endured the most uncertain time in their business life and are still standing. Despite rising na-tional unemployment, over 92% of British Columbians are working. Both senior levels of government are investing heavily into infrastruc-ture programs, equity markets have risen by over 35% from September 2008, and real estate activity is increasing at a faster rate than pre-dicted as consumers take advantage of record low interest rates.

We’re not here to tell you it is go-ing to be easy, in fact, far from it. Things are still going to be tough. Generating sales and controlling costs while providing a marketing edge means spending more hours not only ensuring your business survives, but begins to grow again. In many ways, this last 8 months have shown us a new reality which has forced us to rethink priorities and strengthen our business ap-

TOUGH TIMES NOW, BUT GROWTH AND OPPORTUNITIES ON THE HORIZON

THE BC ECONOMY

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proach. Tradition is gone. The new direction in marketing and build-ing business is through innova-tive and cost effective methods. Social media has taken over the world when it comes to getting the word out. Restaurants are creating Facebook pages and using Twitter to provide an immediate awareness about their company and its offer-ings. These vehicles are filling the void when traditional marketing is deemed too expensive.

What will help in the short term? Operate your business efficiently and effectively. It sounds simple, but many businesses are too busy just trying to stay afloat, while the implementation of a sound busi-ness plan to keep costs in line has taken a back seat. Manage your own cash flows – this will prove more predictable than relying on the banking system, which contin-ues to operate under tight credit policies and highly conservative lending practices. If you can, buy local. Take advantage of programs like Eat & Drink BC that can drive sales into your restaurant dur-ing the shoulder season. Tell your guests that it is just not about fresh, but also about the re-circula-tion of dollars in the local economy. Take advantage of stable labour rates. Retain and maximize cur-rent “all star” employees to cut down on training costs and negate the expense of rookie employee errors.

The best news? In British Colum-bia, economic growth is predicated to grow 2% in 2010 and 4% in 2011. The 2010 Olympics and all it will bring to the Province couldn’t happen at a better time for the BC Economy. The Games will give us an economic boost and a global edge that will be vital to what is expected to be an improving world

economy. It also will provide a platform to market ourselves as a place of choice for a rebound-ing tourism industry. The value of global exposure cannot be under-estimated as a somewhat unlikely example has shown

The television show ‘The Bach-elorette’, which features a lo-cal Vancouverite, has caused a significant increase of enquiries to travel agents about BC as a destination, simply because a few episodes featured Vancouver and Whistler. Imagine what 17 days of international coverage of the most watched sporting event in the world will do. What we as in industry have to keep in mind is that while guests may be coming here to get the Olympic experi-ence, it is the experience in our restaurants, hotels and pubs that will play a critical role in ensuring these guests return to our Province time and again. The restaurant industry in BC has faced numerous challenges, never failing to overcome and thrive (re-member 20% interest rates in the early 1980s). We have the most adaptable business model, and we can quickly adjust menu offer-ings, pricing, variety and the guest experience faster than most busi-nesses. Despite some perceptions, in today’s world, eating out is not a luxury but a necessity. I am confi-dent that with the support of our industry leaders and the strength of our operators, we will continue to be one of the biggest and most successful sectors in our Province.

BY:IAN TOSTENSON, CEOitostenson@bcrfa.com877 669 2239www.bcrfa.com

Some sage business advice from Peter Legge, Chair-man of Canada Wide Me-dia:

1. Canada Wide Media are cer-tainly holding its own during these recessionary times. No question, the economy has softened and it’s a little more challenging selling ad space and online advertising. Business is there, you have to be a little more creative, work a little smarter, provide more value for the dollar and keep your own costs under control. Consistency outperforms intensity. Be aware daily of your cash flow, avoid debt it at all possible; Canada Wide has no debt. One of the main reasons we have survived several reces-sions over the past 30 years.

2. The BC economy is stronger than most people give it credit for. Just look at the recent housing sales of the last 60 days. Clients always have money for a good idea. Get face to face with your clients and suppliers as often as possible.

3. The recent stock market bounce is positive and history says, the stock market is generally six to eight months ahead of an economies rebound.

4. Stay focused, don’t believe everything you read.

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featureRESTAURANTS IN A RECESSIONTurning up the HeatBy Heather White

STEP 1: Plan your business modelSTEP 2: Define your niche markets STEP 3: Experience

Back in the day, a restaurant could open up, attract a loyal following, and enjoy it’s space in the market. In today’s world, where consumers have an ever increasing amount of dining choices, influence from the me-dia (like the Food Network) and influence from their social net-works, it has never been harder for a restaurant to stake claim to a piece of market real estate and own it. One bad experience by a customer will not only result in them not returning, but they will be blogging, face booking, and tweeting about their negative experience with your restaurant. When you do it well (and with intention and consistency), that same market can multiply before your eyes. The measurable to your efforts: a strong bottom line.

Is there a magic pill to em-power customers to clone themselves and return time and again to your restaurant? The answer is yes. It takes some fo-cus and intention on your part, but it will be the best return you will ever receive from your efforts and most of it is either affordable or completely free to implement.

Step 1 – Plan your business model.Restaurants, as a sector, are an

investment intensive business model that doesn’t have a rep-

utation for a focus on planning. It isn’t about writing a sixty-page business plan. Instead, a five-page strategic plan on how you are going to grow business, empower staff to participate in business development, build a loyal customer following, and niche yourself out in the mar-ket. The steps to follow in your plan are: Visibility, Credibility, and then Profitability. Customers know who you are, what you do, and then they reward you with repeat business. The success rate of restaurants following a strategic development plan is exponentially greater than those that ‘wing it’.

Step 2 – Define your Niche MarketsSimply put, you can’t be every-thing to everyone. Profile your ideal clients and go after them. Everyone needs a place where they feel they belong or are a part of. What types of clients do you want in your restaurant? Once you are clear, go and

invite them to join you. Answer these questions: What do you do? Why does it matter? Who

cares? Once you can answer these questions clearly, you can start hunting into defined markets.

Step 3 – ExperienceTake a step outside your busi-ness and consider how custom-ers view your business. What do they see when they first walk in? What do they smell? How are they seated and treat-ed? What is the décor and how is the table set? How does the menu read? What is the clean-liness of the restaurant and what shape are the bathrooms in? Was it easy to get a reser-vation? How hard was it to find a parking spot? What makes the experience memorable to the point they talk to others about it? What little details were unexpected that will keep them coming back?

Step 4 – RelationshipsIs everyone in the restaurant responsible for building rela-tionships? From the person tak-

STEP 4: RelationshipsSTEP 5: Quality Staff

6bcrestaurantnews JULY 2009

ing reservations to the table staff serving and clearing the table. How are clients made to feel spe-cial? What do you do to let clients know that they are memorable? How do you communicate with cli-ents before, during, and after they dine with you? An existing client is five times easier to keep then a new client is to find.

Step 5 – Quality StaffYour bottom line rests on the per-formance of your staff. They are the ambassadors of your restau-rant in the market, or they should be. How do they interact with your clients? What is the culture of your restaurant and do all the staff fit? Are you putting up with any personalities that aren’t part of the team, even though they are

on staff? Are there training systems in place to ensure consistency in service provision? Do staff encour-age their contacts to come in to the restaurant? Do they know how to up-sell professionally? Does the service staff have shift targets for their ring-out? What measurables are in place to track their perfor-mance? Everyone on your payroll should be actively promoting the company and getting more covers into the restaurant.

Unfortunately, business develop-ment often takes a back seat to a restaurant’s overall business focus. Clearly planned business develop-ment consisting of: communicating with clients, training staff, and serv-

ing niche markets will ensure you grow a business that is sustain-able and profitable. If you aren’t happy with your establishment’s performance, consider the previ-ous points and make adjustments that serve both you and the bot-tom line.

-Heather Whitewww.2020communications.ca

Heather White is one of five business advisers in North America to meet the standards of providing the acclaimed Ghost CEOTM program. With years of experience in food service (both front of house and supply chain), she works with a select restaurant clien-tele in their business development activities.

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By Lorrie Cramb, Project Manager

TRANS FAT AND YOURestricting Industrially Produced Trans Fat

PHOTO: Tracey Kusiewicz foodiephoto.comFood Styling by Carol Jensson

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Restricting Industrially Produced Trans Fat…How will you measure up?

What is the regulation?Beginning September 30th, 2009, all BC food service es-tablishments that have a food service permit must com-ply with the trans fat regulation. “As the first province in Canada to restrict trans fat in all prepared foods, B.C. is leading the way to make the healthy food choice the easy choice for all British Columbians,” said Ida Chong, Minis-ter of Healthy Living and Sport. “Through a partnership between the Province, Heart and Stroke Foundation of BC & Yukon and HealthLink BC, the food industry is supported in making a seamless transition to serving healthier foods that contain little or no industrially-produced trans fat.”

The trans fat regulation is a new Health Impediments regulation under BC’s Public Health Act and follows Health Canada’s Trans Fat Task Force recommendations.

The regulation applies to all foods that are prepared, served or offered for sale in a food service establishment. The three regulatory requirements are as follows:

1. Documentation (i.e. Nutrition facts table, ingredient list, or product specification sheet) for food is kept on site and provided to the Environmental Health Officer upon request.

2. All soft, spreadable (tub type) margarines and oils meet the restriction of 2% industrially-produced trans fat or less of total fat.

3. All other foods meet the restriction of 5% industrially-produced trans fat or less of total fat.Environmental Health Officers will be enforcing the new regulation as part of their routine food safety inspection at food service establishments.

Why is this regulation being brought in?Industrially-produced trans fat is calorie by calorie the most harmful ingredient in a person’s diet. A diet high in trans fat is responsible for an estimated 3,000 deaths due to heart disease in Canada each year. As most of the trans fat in our diet is industrially- produced, in March 2009, the BC Government announced a new regulation that will restrict the allowable amount of trans fat in food served in all food service establish-ments (restaurants, bakeries, delis, cafeterias, etc.) in British Columbia. The goal of the regulation is to help improve the health of British Columbian’s by reducing industrially-produced trans fat in their diets.

Who is responsible for educating foodservice operators?The BC Ministry of Healthy Living and Sport (the Minis-try) in partnership with the Heart and Stroke Foundation of BC and Yukon (the Foundation) are working together to inform and educate BC food service operators about the new regulation. They are also working with the

bcrestaurantnews JULY 2009

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To find out if a food in an establishment meets the 2% and 5% trans fat restrictions, use the following steps:

1. Read the ingredients list for the following words: “hydrogenated,” “partially hydrogenated,” “margarine” or “shortening.”

2. If a food has none of these ingredients it meets the restrictions and can be used in your establishment. 3. If a food has one or more of these ingredients, read the Nutrition Facts table and calculate the percentage of trans fat content as follows:

[Amount in grams of trans fat / amount in grams of total fat × 100 = Percentage of trans fat of the total fat content]

4. The food can be used in your food service establish ment if it has: • 2% trans fat or less of the total fat content for all oils and soft spreadable margarine • 5% trans fat or less of the total fat content in all other products

Using this Nutrition Facts Table, this product meets the 5% trans fat restriction:

[0.5 g trans fat / 14 g total fat X 100 = 3.57 % trans fat of the total fat content.]

entire food supply chain (processors, supplies, and distributors) to support them regarding how they can help their customers in meeting the requirements of the regulation through the products they provide.

Are there exceptions?Yes. Food, in which the sole source of trans fat is naturally-occurring, such as beef, lamb, venison, goat, bison and dairy products, is exempt from meeting the requirements of the BC regulation. Pre-packaged foods such as potato chips and confectionery items, that carry a federally-regulated Nutrition Facts table and are sold directly to consumers without alteration, are also exempt from meeting the 2% and 5% restrictions.

Where can I find products that meet the new regulations?“We are quite encouraged by the number of food processors, distributors, and food service operators who have already made the changes to comply with the trans fat regulation,” said Diego Marchese, Vice-President of Health Promotion and Research at the Heart and Stroke Foundation of BC and Yukon. “For food service operators who have questions or are unsure of what to buy to meet the regulation, we encourage them to speak with their distributors and suppliers about finding the right products to meet their needs.”

Where can I get more information?In addition, to support industry in restricting trans fat, the Ministry and the Foundation have launched a trans fat web-site, www.restricttransfat.ca. A telephone information line is also offered through Dietitian Services at HealthLink BC (dial 8-1-1 within BC; 1-604-215-8110 outside of BC) complete with translation services and staffed by a HealthLink BC Dietitian who is available Monday to Friday from 9:00am to 5:00pm to answer questions. These two resources will provide food service operators with a host of information including: what is the regulation, how to meet the regula-tion requirements, how to calculate trans fat, troubleshooting tips for baking and frying, and a Product List for finding alternative oils, margarines and shortenings that meet the 2% and 5% restrictions.

bcrestaurantnews JULY 2009

GET READY.IT’S BACK AND GOING TO BE BIGGER AND BETTER THAN EVER.By Sharron Tulk

The BCRFA is excited to announce that, in addition to gearing up to be the biggest dining program ever staged in Canada, its popular EAT BC! dining program has been re-branded as EAT & Drink BC! to reflect the significant contribution of BC’s bever-age industry to consumer’s dining experience.

While deciding to include the drink component to the program was a no brainer, it was felt that the program needed an additional component to give industry the shot in the arm that it so desperately needs right now. As a result, the October, 2009 Eat & Drink BC! restaurant promotion will feature prix fixe menus to reflect value ($15, $25, $35). All menus will be locally inspired; featuring foods grown, raised or majority processed in B.C. and will be combined with the best of B.C.’s wines, beers, and non-alcoholic beverages. During the program, diners can expect great value and the best in fresh, local and tasty British Columbian cuisine. The up-side for restaurants of course, is in the substantial infusion of dollars into B.C.’s food and beverage production and restaurant industry.

“With year over year statistics showing that some sectors of the industry are down by as much as 10%, we felt that it was our duty as the Provincial association to take a bold step. Take the current state of the BC economy, and combine it with the upcoming 2010 Olympics, and you have the perfect storm to stage this enormous undertaking” says Ian Tostenson, President and CEO of the BCRFA. By promoting a province wide dine out program that’s priced to reflect value, restaurants will be able to provide patrons with the ideal opportunity to experience all that makes the food and beverage industry of B.C. truly unique and world class”. Eat & Drink BC! will also allow restaurants an op-portunity to carry out a dress rehearsal for the 2010 Olympics. “We want the industry to embrace

everything that is in their own backyard, become familiar with it, and proudly ‘feature local’ for the 2010 Winter Olympics” said Tostenson. “The food-service industry in British Columbia is a multibillion dollar business, and when we can bring restau-rants, producers and consumers together under such a value driven program, everyone wins”. “As British Columbia’s new Agriculture Minister, it really is rewarding to see the outstanding team-work by the members of the BCRFA in generating the excitement of Eat & Drink BC!,” said Minister of Agriculture and Lands Steve Thomson. “Our hard-working B.C. agriculture sector also directly ben-efits from this program as chefs are encouraged to choose and celebrate local food and beverage products whenever possible on their menus.” The BCRFA will be asking all community media outlets to help support this event and promote maximum community involvement. They are en-couraging everyone to not only get out and enjoy the fabulous food and beverages of British Colum-bia, but also to become an active participant in the economic recovery of our Province. Eat & Drink BC! will take place between October 1st and October 31st, 2009. Restaurants inter-ested in participating can sign up online at www.eatbc.com/registration/user/new before August 31, 2009.

eat (& drink) bc!

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PHOTO: Tracey Kusiewicz/foodiephoto.com, SALT Cellar

While buying wines to fill your wine list is easy, selling it is not always as simple. Consumers are savvy and expect you and your staff to be the same. Instead of simply including the wine list as part of the experience of seating the guest, consider incorporating some of the suggestions below to encourage your guests to deem wine the drink of choice this summer.

1. Upgrading your wine glassware program: Providing larger, better quality varietal focused wine glasses enhances the guest’s experience.

2. Include wine awards or point scores from recognizable sources, such as the Wine Specta-tor, along with the listing.

3. Give your guest options: Rather than only offering the traditional 6oz glass of wine, give the option to upgrade to a 9oz at a discounted price.

4. Provide the opportunity to taste a variety of wines by offering flights. More often than not, this will lead to the guest ordering another glass or bottle of their favorite sample.

5. Partner with wineries to offer winemakers dinners: this is a great way to showcase specific menu items.

6. Include wine recommendations on your menu. This makes it a no-brainer for service staff to ask guests if they would like the sug-gested wine with their dinner choice.

7. Ensure your staff is knowledgeable about your wine list. If there is a great story or inter-esting fact about a wine or winery, it makes for an easy sell.

8. Consider changing the entry level price on your wine list. Value priced house wines in the $5-$8 per glass range will offer increased value to a wider audience. Perception and per-

ceived value of the overall wine list can change when consumers feel they are being offered a wide range of products and price points.

9. Consider adding more local wines to your list. Encourage visitors to experience wines that the will only be able to find here in BC.

10. Think about slowing down on the pur-chase of higher end cellar wines, and purchase new world wines that are “consumer ready” and can be enjoyed now. This will ensure consistent cash flow, and you won’t be stuck sitting on a pile of expensive inventory.

WINNING WITH YOUR WINE LIST

Erica WatsonKey Account ManagerPeller Estates

drinking

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Cost Saving with the COR Program

PHOTO: Tracey Kusiewicz/foodiephoto.

In the near future, the foodservice sector will have another option to save money while im-proving workplace safety at the same time. Since January, go2 has been working in partnership with Work-SafeBC to create an industry-led Occupational Health & Safety (OH&S) division to provide health and safety resources for the tour-ism, hospitality and foodservice industries. A key component of this division includes the develop-ment and implementation of the Certificate of Recognition (COR) program, which offers participating employers rebates on their Work-SafeBC premiums.

What is COR?

The COR program provides finan-

cial incentives to employers who go beyond the legal requirements of the Workers Compensation Act and Occupational Health and Safety Regulation by taking the “best practice” approach to implementing health and safety, and return-to-work (RTW) pro-grams.

There are many benefits associ-ated with the COR program, the most obvious is helping employ-ers to create a safe work environ-ment, but there are also addi-tional financial benefits to be aware of:

• As injuries are reduced and the duration of claims short-ened, COR certified employers will receive additional savings in their individual experience-rated WorkSafeBC premiums.

• WorkSafeBC offers COR-cer-tified employers a rebate cheque of up to 15 per cent on the an-nual industry base rate:

“Health and Safety COR” provides up to 10% off annual WorkSafe-

BC premiums.

“Return-to-Work COR” qualifies for a 5% rebate.

How it Works

For example, the 2009 base rate for restaurants or other dining establishments is $0.96 per $100 in payroll. For a restaurant with an annual payroll of $1 million, its WorkSafeBC premiums are

$9,600 per year. Once it be-comes COR-certified, the maxi-mum annual rebate that this restaurant will receive would be:

• Health & Safety COR: $9,600 x 10% = $960

• Return-to-Work COR: $9,600 x 5% = $480

In other words, the Certificate of Recognition can offer sav-ings of up to $1,440 per year for this particular restau-rant.

Getting Started

If your company does not have a workplace health and safety program already, this is the first step. A working occupational health and safety program is required first to be eligible for enrolling in the COR program.

Information on implementing a formal OH&S program can be found on go2’s website by navigating to the Occupational Health and Safety section.

For more information on go2’s OH&S Division and related re-sources, visit www.go2hr.ca.

If you have questions, or if you are interested in participat-ing on TAC committee, please contact Robert Clark, go2’s Manager, Occupational Health & Safety, at 604-633-9787 ext 238 or rclark@go2hr.ca.

education

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NEW CHEF’S APPRENTICE PROGRAMAdds Sizzle to BC Kitchensby go2

PHOTO: Tracey Kusiewicz/foodiephoto.com

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This fall, go2 – BC’s Tourism human resources as-sociation - is proud to launch BC’s new cook training apprenticeship program. Working in partnership with the Industry Training Authority, go2 is the official In-dustry Training Organization for BC’s tourism, hospi-tality and foodservices sector.

Businesses that employ cooks and chefs are raising a glass and toasting the new program that takes effect September 1 and has evolved as a result of many in-dustry groups and individuals committed to bettering the way of acquiring the tools of the cooking trade.Employers are applauding a key change that replaces the requirement for a 3-year apprentice commitment with a program that gives them a choice of the level to take on an individual. Newly defined skill sets allow employers to better communicate the value of each job level and develop wage scales where pay is tied to the successful completion of the levels.

For decades BC’s current system has been producing workers through institutional and workplace chan-nels. But with a less than 1/3 completion rate for apprentices and declining employer interest, indus-try pushed for change. Beginning this September, change is here and working students to experienced cooks and chefs can now qualify for the profession’s new credentials.

The new program recognizes three distinct skill levels and offers certification for each: Professional Cook 1, Professional Cook 2, and Professional Cook 3/Red Seal. The current system offers only one certification that is attained upon completing a 3-year apprentice-ship term with an employer.

Dennis Green, program manager for go2’s industry training division, PROPEL™, views the new program as a system more reflective of industry’s needs. A Red Seal chef himself with over 20 years’ experience, most recently as Executive Chef at Bishop’s Restau-

rant in Vancouver, Den-nis is passionate about his profession and its related culinary and food service training needs.

“The new cook ap-prenticeship is not about how long you’ve cooked, but the broad range of skills that you have acquired at each level,” states Dennis. “It is a tighter system that combines theory as-sessment with a practical evaluation. In addition to meeting the criteria apprentices must now be evaluated for their true skills.”

For employers, Dennis touts the new program as great for the human resources side of the busi-ness. “It will make hiring easier for employers, with clearly defined skill sets for each credential level. Whether an applicant comes to you from an edu-cational or workplace stream, the skills and knowl-edge are the same for both.”

Even with a weakened economy, cooks and chefs continue to top the charts for worker shortages. BC’s new cook apprenticeship is sure to attract potential workers by presenting a profession that offers not only employment but also training and certification options that can be completed at an individual’s own pace and through a mix of employ-ers and experiences.

For inquiries contact Linda Halingten, Customer Service Manager, Industry Training, go2, at 604-633-9787 ext 235 or visit www.go2propel.ca for more.

education

bcrestaurantnews JULY 2009

CURES FOR THE SUMMERTIME BLUESBy Gillian MacGregorSummer brings fresh produce, tourists, customers and increased profits. It can also bring challenges with new, relatively inexperienced and untrained employees. Here are a few hints to help you get the most out of summer and your summer help.

1. Train and orient

• It’s important for every new hire receive training and orientation to the work you want them to do. There will be fewer mistakes and accidents if you invest in training time.

• Safety issues must be a part of the orientation. Back strains and cuts are the most common types of injuries in our industry. You don’t want your summer help away with WCB injuries when you need them at work. Go to http://www.worksafebc.com for information about safety orientation for young workers or contact your regional Worksafe office.

• All staff perform better when they know the rules and policies they must follow at your restaurant. Make sure your new employees hear the rules from you and your management team, not a skewed version from a co worker.

• Inexperienced and young workers should be closely supervised for their own safety and the interests of your business.

• Be a Super Host. Expect your employees to know about attractions and history of your area so they can answer questions from guests.

2. Alcohol

• Any employee who serves alcohol must have “Serving it Right” certification.

• It is illegal to allow staff to consume alcohol while they are working, and it is not legal to serve alcohol to staff or customers after the hours specified on your license.

• Allowing staff to drink after their shift can lead to seri-ous problems. Staff who drink may decide to drive. This can lead to catastrophe. Young workers may behave

even more foolishly than more senior employees.

• It’s best not to allow staff to consume alcohol at your place of business at all! Make the staff drink a non alco-holic beverage.

3. Workers in isolation

• Worksafe regulations require that no one can be scheduled to work alone between the hours of 10 p.m. and 6 a.m. unless they are physically protected from the public by a safety screen. If there are two or more workers together at all times, then the screen is not required, but it is in your interests to make sure workers are protected.

• Don’t keep cash where it could tempt thieves (use a drop box)• Don’t expect employees to make bank deposits at night.• Post a sign saying “no cash kept here”• Have a policy of not accepting large bills to minimize the amount of cash needed for change. • Make credit or debit cards the preferred method of payment.

4. Scheduling shifts

• Don’t expect employees to come in to see if they are needed for a shift. If they report for work, even if you send them right home, you must pay daily minimum pay of 2 hours wages to cover the cost of coming to work.

• If employees work split shifts, the shifts must be completed within a 12 hour period. If split shifts stretch over a 13 hour period or more, overtime must be paid for the extra hours, even if the employee hasn’t worked more than 8 hours.

• Overtime must be paid to employees who work more than 8 hours in a day. If the employee receives a ½ hour meal break free from work, that time is not in-cluded in the 8 hours. If the employee is expected to stay at work and be prepared to abandon their ½ hour break if it suddenly gets busy, the break time is included as part of the 8 hours.

human resources

14bcrestaurantnews JULY 2009

PHOTO: Tracey Kusiewicz foodiephoto.com

• You are not obligated to give employees coffee or smoke breaks

5. Reducing waste

• Be sure all your employees have Food Safe certification. When inexperi-enced workers are in the kitchen, supervise them to assure food is properly wrapped and stored.

• Our summer bounty is best when fresh. Don’t leave food stock ordering to inexperienced people who may order too much.

• Consider offering smaller sized plates to customers with smaller appetites.

6. Keeping workers until season’s end

• It’s frustrating when employees leave part way through the season leaving you short handed when the summer tourist season is still active. If you can afford it, consider offering a meaningful bonus to employees who stay until after Labour Day. The bonus for students could be an agreement that you will buy their school text books. Non students could be given a bonus of 5 to 10 shifts extra pay.

• When you hire summer help, specify the day the job will end. Make a writ-ten offer of employment effective from (for example) May 15 to September 5. This way you avoid having to give notice at the end of the season.

If you have questions or concerns about dealing with any situation involving your employees, ask Gillian at gmacgregor@bcrfa.com or call 1 877 94BCRFA (1 877 942 2732).

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membership

CREDIT CARD FEESJoin the fight against rising credit card interchange fees!

Go to this link and follow three quick and easy steps to send a letter and / or postcard to your MP.

It’s important that every one of the 250,000 merchants in our coalition make their voices heard, so please act today.

FOOD RECALLSThe BCRFA website hosts a live feed from The Canadian Inspection Agen-cy. Check this feed regularly for any food recalls, allergy alerts, and health hazards.

VANCOUVER 2010 INFORMATION

Did you know? The BCRFA:

Has a 24/7 Resource line for its member?Call 1.877. 94BCRFA (942-2732) for answers to your questions.

Joined with 2010 Legacies Now to facilitate accessibility accreditation for restaurants?

Has a Facebook page and regularly posts Twitter feeds?

Has joined the Stop Sticking it To Us Coali-tion to help lobby the federal government against skyrocketing credit card processing rates?

Has partnered with TourismExchange.com and members are listed for free on this site?

These are just a few benefits that we have launched in recent months. For a full listing of the benefits of being a BCRFA member, please visit the benefit page on our website. www.bcrfa.com/benefits

16bcrestaurantnews JULY 2009

PHOTO: Tracey Kusiewicz/foodiephoto.com

DON’T MISSThis summer’s most

exciting events!Click on the event’s name for more information.

BC Hospitality Foundation Golf ClassicJuly 20, 2009

Okanagan Summer Wine FestivalAugust 6 - August 8, 2009

Spectra Mountain MagicThursday September 3, 2009

Chicks With SticksTuesday August 11, 2009

Feast of FieldsSunday September 13, 2009

BCRFA Okanagan Golf TournamentTuesday September 15, 2009

SAVE THE DATE FOR

BC Hospitality ConferenceNovember 22 - 24, 2009

ABOVE PHOTO: Tracey Kusiewicz/foodiephoto.com food styling by Carol Jensson

events

17bcrestaurantnews JULY 2009

The Cream in your Coffee!

Music adds an ingredient essential to the success of your business. By supporting music creators, you also do what's right for your business. Obtain the licence required by dialing 1.866.944.6210 or at www.socan.ca

C

M

Y

CM

MY

CY

CMY

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SOCAN_Foodservice & Hospitality 2009.pdf 6/16/09 8:37:30 AM

Environmentally Friendly Cleaners

EnviroOrange, is a multi-use concentrate made from orange oil. Powerful, safe, green and extremely cost effective. One liter into a 20 liter pail of water makes a general cleaner for approximately $12.00 a pail.

Liters run from $8.00-$20.00 dollars depending on quantity and are also available in other sizes.

You can make the product as strong as you like, but when poured down the drain it is 100% safe and non-poisonous. EnviroOrange can be ordered online with free ship-ping at www.EnviroOrange.com or at any Nesters Foods locations.

PHOTO: STC Design

18bcrestaurantnews JULY 2009

your industry voice

19

©2009 British Columbia Restaurant & Foodservices Association

CONTACT439 Helmcken StreetVancouver, BCV6B 2E6t: 877 669 2239f: 604 669 6175e: info@bcrfa.comwww.bcrfa.com

Chair: John HarperCEO/President: Ian TostensonDirector, Finance: Durda KrilicDirector, Marketing & Membership: Sharron TulkAssociation Coordinator: Michelle CaesarIsland Member Services Manager: Misty AitkenInterior Member Services Manager: Rosanne Ting-Mak

CONTACT Sharron Tulk stulk@bcrfa.com 877 669 2239

bc restaurant newsto advertise in the

bcrestaurantnews JULY 2009

Pe r fe c t by n a t u r e f o r af i n e d i n i n g ex p e r i e n c e

Charton-Hobbs British Columbia(604) 420-5009

For more information regarding Badoit products,please contact

Badoit | BCRN online ad1a

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badoit is a registered trademark of SAEME ©2009 Danone Water of America, Inc.

Next Issue: September 2009

GOING LOCAL: where, when, why, and how