bcThe Voice of Your Industry OCT / NOV 2009

Volume 1 Issue 2

restaurant news

going

SPECIAL ISSUE: THE OLYMPICS, GOING LOCAL, AND HST

what’s in season

HST what it means for your business

p.4

Vancouver2010everythingYOU NEED TO KNOW

local

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OCT / NOV 2009

COVER PHOTO AND INSIDE PHOTO: Tracey Kusiewicz/foodiephoto.com

MEMBERSHIP

EATING

FEATURES

DRINKING

EDUCATION

HST

2010 OLYMPICS

GOING LOCAL

POPULAR DISHES FROM AROUND THE WORLD

NEW BENEFITS

TRAINED FOR SUCCESS

BC HOSPITALITY CONFERENCE

EVENTS

NEWSMAKERS

COACHES CORNER: SURVIVAL OF THE FITTEST

TRANS FAT UPDATE

ALLERGY AWARE

HUMAN RESOURCES: STAYING OUT OF HOT WATER

WHICH SOAP IS BETTER?

WORLDLY DRINKS THAT CAPTIVATE LOCALS

PHOTO: Ian & Hannah

IAN TOSTENSONPRESIDENT & CEO BCRFA

Well the summer that we thought would never end looks like it is finally coming to a close.

While the weather was warm and sunny out-side, spirits of restaurateurs across the Prov-ince were dampened by the government’s announcement that as of July 1, 2010, harmo-nization of the G.S.T. and P.S.T. will be imple-mented.

In this issue read a bit of background on the HST, what has happened so far, and how your

association will continue to fight on your (our members) behalf.

Also with 2010 is just around the corner, we have put together the critical information you will need to know to prepare yourself for the upcoming Olympic Games. From how to get your goods during the games, to preventing fraud in your establishment, we’ve got you covered.

And finally, a big thank you to all of our mem-ber restaurants who jumped on board for Eat & Drink BC! 2010. We at the BCRFA are proud to be committed to supporting our local grow-ers and producers and the restaurants that support them. For anyone who has not yet seen the importance of doing business in your own back yard, I encourage you to read the book Why Your World is About to Get a Whole Lot Smaller: Oil and the End of Globalization by Jeff Rubin.

Thank you as always for your support of your Association.

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presidents message

British Columbia’s HST and Your BusinessIn July of this year, the BC Government announced that they would be harmonizing the sales taxes (GST plus PST) effective July 1, 2010.

The rationale behind the Pro-vincial government’s decision was that a harmonized sales tax in British Columbia would make the Province more com-petitive in terms of attracting business and capital invest-ment. Theoretically when business no longer pays PST on goods it uses in the course of producing its commodities, they will then pass these sav-ings on to its customers who will continue to pass it on to the final consumer.

Once the taxes are harmo-nized, the combined rate will be 12%. (GST 5% plus PST 7%). Goods and services that were previously exempt from PST will now be taxed, with the only exceptions being children’s clothes, children’s books, feminine hygiene prod-ucts, food in grocery stores and gasoline. This will invari-ably lead to certain previously untaxed industries such as

restaurants, real estate and tourism being hit the hardest.

Restaurant Impact

As the industry is already being impacted by the worst economic downturn in recent memory, the announcement of the HST could not come at a worst time.

History shows us that when additional taxes are imposed on goods and services that are highly elastic in nature (restau-rants), consumer sales decline. In 1991 when GST (7%) was introduced, restaurant sales in BC declined by 9.5% (Economic

it is estimated that sales will decrease by a minimum of almost 1 billion dollars and job losses in the magnitude of 14,000-16,000

employees as a result of HST.

Council of Canada). This was the effect of a 7% tax increase in combination with an eco-nomic recession. Industry eco-nomic analysis predicts that the BC Restaurant Industry will face a minimum sales decline of 9% when the HST is implemented. Also affecting the industry and

unlike other businesses, res-taurants will not realize any material tax input cost savings to lower their costs, which will most likely result in a reduction of the only cost they can control - labour.

The BC Restaurant Industry is larger than the combined in-dustries of forestry, fishing and mining. With a sales value of 10 Billion annually and employing 178,000 people, it is estimated that sales will decrease by a minimum of almost 1 billion dollars and job losses in the magnitude of 14,000-16,000 employees as a result of HST.

The BCRFA on behalf of industry

Our clear position to govern-ment on behalf of industry is that restaurant food sales should continue to be exempt

HST

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from additional taxes. Alterna-tively if the HST is imposed, we have asked that it be staged over three years to lessen the impact to the consumer. A letter to the Minister of Finance was sent on September, 29, 2009 which to date has not been replied to. We have also asked for a meeting with the Premier with representation from QSR, family, upscale casual, specialty, independents and suppliers sec-tors. At that meeting, we will present our case to the Premier as to why restaurants, based on

the current market conditions, past impacts of tax increases and the negative impact on em-ployment, should continue to be exempt from any additional tax. The outcome of that meeting will be a critical juncture as to what additional steps industry may need to undertake.

What you can doSign our petitionContribute to our blogSupport your association

We need industry support

through your membership in The British Columbia Restau-rant and Foodservices Associa-tion.

This is likely one of the most important issues our industry has faced. We, as your voice to government, need to en-sure we are representing the industry as a whole and en-courage you to stand behind us.

Our clear position to government on behalf of industry is that res-taurant food sales should continue to be exempt from additional

taxes. Alternatively, if the HST is imposed, we have asked that it be staged over three years to lessen the impact to the consumer.

“ “

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As we go to publish, the Olympics are a less than four months away, and while it may seem to some like this day would never arrive, it is literally now just around the corner – Is your business ready?

Whether you support the Olym-pics or not, they are coming. If you are in an area that is consid-ered the Olympic Zone, you best be prepared – or be preparing to close your doors. Over 300,000 visitors are preparing to descend on our cities for 15 days, and it will be like nothing we have ever experienced before or are likely to again.

Recently the BCRFA hosted an Olympic readiness seminar at the Vancouver Trade and Conven-tion Centre, highlighting 2010 commerce, fraud awareness and transportation.

Game On 2010The Game On 2010 program is designed to provide businesses

with information regarding poten-tial operational impacts that may affect them during the 2010 Winter Games period.

Businesses that are located not just near Games venues, but throughout the Greater Vancouver-Whistler region may expect to modify current business activities in order to take advantage of op-portunities that arise as a result of the Games and/or to reduce the impact on typical day-to-day activi-ties. In some cases, it will be busi-ness as ‘un’usual come February 2010, and preparation will be key.

The 2010 Commerce Centre, together with VANOC, the City of Vancouver, the Resort Municipal-ity of Whistler, and other orga-nizations, is engaging with B.C. businesses to address questions and concerns and to provide an understanding of the Games-time environment. The Game On 2010 program iden-tifies five key areas that busi-nesses will need to consider for

their Games-time planning. It also provides solutions and strategies for each, as well as links to addi-tional resources.

LocationAre you located near a Games venue, or will you need to operate around one? Have you considered how your location, and the traf-fic changes around it, may impact your business? IndustryHave you considered your Games-time clientele? Have you consid-ered the types of products that will be in demand during this time? Customer ServiceHow can you position your busi-ness to welcome the world? Is your workforce prepared to serve the anticipated volume of cus-tomers during the Winter Games period? Human ResourcesHave you considered your staffing requirements during the Games? Have your employees considered

The Olympics and How You Can Get Ready

2010 Olympics

Quick LinksBCRFA Vancouver 2010 Resource Site2010 Commerce Centre2010 Olympic & Paralympic Liquor LicensingInterac- Preventing Fraud with Interac Machines

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taking time off during the Games? Will your staff be able to get to your premises for the duration of the Games? Supply and DeliveriesHave you talked to your regular suppliers about their plans during the Games? Do you anticipate any obstacles in obtaining your goods and services during the Games? Information Courtesy of 2010 Commerce Centre.

Fraud SecurityDoes your staff know how to rec-ognize counterfeit money? Would they know what to do if they re-ceived some in your place of busi-ness? Do they know the signs of potential credit card fraud?

This year, and in anticipation of the 2010 Olympics, the Bank of Canada and the RCMP are fo-cusing much of their efforts on educating retailers and other businesses on how to reduce their chances of being victims of payment fraud. The Bank’s pro-gram covers currency counterfeit-ing protection, including banknote

security features for Canadian and U.S. currency and information on what to do if you receive a coun-terfeit note.

The RCMP’s program covers pay-ment card fraud, both credit and debit: what it is, how it happens, and how to recognize it, and iden-tifies steps you can take to protect yourself from being a victim.

These seminars are a great way to update your knowledge of this critical issue – and the best part : they are all free. If you would like to arrange for a free seminar contact:

Katie Robb, Senior Analyst (604) 643-6238 krobb@bankofcanada.ca

Or download the materials Katie presented at the seminar: http://www.bankofcanada.ca/en/banknotes/education/index_re-tailer.html

TransportationWhile the updated 2010 transpor-tation plan was released on Octo-ber 14, 2009,Vanoc and the city of

Vancouver provided attendees with a sneak peak as to what the city of Vancouver was going to look like during those 15 days (and beyond) The now released plan outlines critical information on how goods and people will be moved dur-ing the Olympics. Maps provide detailed information relating to street closures, no stopping zones, Olympic only lanes and pedestrian walkways.

It is imperative that anyone who is operating within affected zones familiarize themselves, and if need be, make alternative arrangements for deliveries with their suppliers. View the entire plan here.

The BCRFA is dedicating a page on our website to all things 2010. We will be constantly updating the page, and encourage you to check back anytime you have a ques-tions.

If there is information you cannot find, please send us your questions and we guarantee we will find the answer for you.

View the BCRFA 2010 Resource Page now.

Key Areas To Consider

Temporary Truck Routes MapDowntown 24 Hour Delivery Zone MapRoad and Parking RestrictionsOlympic Route Network

Quick Links

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going localHow Going Local Impacts One Local BusinessWe have all heard the term “going local” but what does it really mean to a restaurant that chooses to em-brace this mandate?

The team behind Kelowna’s Cabana Bar and Grille know what it means to live the local movement, and here we find out what makes this restaurant and chef tick.

This relatively new, local, and favourite eatery makes ev-ery effort to use quality local ingredients from across the region, while also giving their customers a taste of the many international influences that make cuisine in this era so ex-citing. As a result, the restau-rant’s food philosophy is “lo-cally created globally inspired.”

Executive Chef and a co-owner Ned Bell has created a constantly evolving menu that is both cost effective and consistent in quality. Chef Bell takes pride in preparing dishes that showcase as much local produce and artisanal prod-ucts that can be sourced from around the Okanagan Val-ley while supporting the local

economy and its ongoing sus-tainability.

Chef Bell understands he’s

not in this alone, and as such Cabana passionately supports several relevant initiatives such as Farm Folk/City Folk, Feast of Fields, OceanWise and the Green Table Network.

As a chef these are his pas-sions, but as a husband and father born in the Okanagan Valley and raised in Vancou-ver, these beliefs are becom-ing increasingly important and relevant.

“My memories of this Valley stretch back over 30 years and consist of fruit stands, farmers, family and fun. I remember the first time I got lost in a bin of fresh cherries, shucking fresh corn off the cob out by the lake

with my grandfather and the ‘four-point-stance’ required to eat a juicy peach still warm off the tree without wearing it.”

The value in supporting the lo-cal economy as a restaurateur is easily evidenced in Cabana’s day-to-day business; custom-ers constantly comment on the quality of products and the dis-tinctly Okanagan slant of the menu offerings. This ‘support local’ attitude is one of the fac-tors that inspire customers to return again and again. Subtle changes to the ‘a la carte’ and feature menus can be made by simply replacing certain ingre-dients with those in season but pack a huge punch of new flavour, colour and interest.

These higher-end products can sometimes be a little more expensive but their pros far outweigh the cons: quite

Quite simply - fresh local produce gives a bigger bank for the buck, requires less processing and handling and results in less waste. Plus it pro-vides an unparalleled opportunity to teach and train my junior staff on more meaningful levels.

“ “-Chef Bell

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-Chef Bell

simply - fresh local produce gives a bigger bank for the buck, requires less process-ing and handling and results in less waste.

An added benefit?Using local growers provides an unparalleled opportunity to teach and train junior staff on more meaning-ful levels - not only about seasonal produce and how to best use it - but to actu-ally meeting the farmers that grew it or, in some cases,

picking the fruit right from the tree or vine alongside the team.

Ultimately, the rewards of sup-porting local growers and pro-ducers are vast and allow for positive impacts for Cabana on a financial, social and cultural level, allowing them to feel

The rewards of supporting local growers and producers are vast and positively impact Cabana financially, socially, and culturally.

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good about the way they influ-ence and are influenced by the community.

View a list of restaurants who incorporate local foods into their menus.

-Chef Bell

Supporters of Industry as they Eat & Drink BC:

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f r o m a r o u n d t h e w o r l dPopular local dishesAustralia: Lamingtons, Vegemite, Meat PiesBrazil: Feijoada, Cheese BreadCanada: Poutine, Chili, SalmonColumbia: GuineoChina: Chow MeinDenmark: Danish PastriesEl Salvador: PupusasEngland: Banngers and Mash, Shepherd’s PieEthiopia: Beg WotFrance: Quiche LorraineGreece: Greek SaladGhana: Okra StewHungary: GoulashHong Kong: Peking Roast DuckHawaii: Chicken Adobo, BananaItaly: Spaghetti BologneseIsrael: FalafelIraq: KlaichaIran: Stuffed QuincesIndia: JalebiIndonesia: RendongIreland: Irish StewJapan: Nikujaga, SushiKorea: Kimchi

Malaysia: Chicken SatayMexico: Tacos, TortillasMorocco: Tagine of LambMali: KyinkyingaMyanmar: Htamin Le ThokeMali: KyinkyingaNigeria: Chin ChinNew Zealand: Baked KumarasPapua New Guinea: Unu Bona BoromaPhilippines: AdoboRussia: BorschtSaudi Arabia: Prawn BallsSwitzerland: FondueSweden: Jannson’s FrestelseSpain: Paella, Tortilla EspanolaSyria: HummusTanzania: N’Dizi Na NyamaTaiwan: Fortune CookiesThailand: Phat Thai, Kaeng Khiao Wan GaiTurkey: SimitTunisia: CouscousUSA: Jambalaya, pizza, hot dogsVenezuela: Hallacas

eating

10PHOTO: Tracey Kusiewicz/foodiephoto.com

FRESH PRODUCEAUGUSTApples, Apricots, Basil, Beans, Beets, Blackberries, Blueberries, Broccoli, Cabbage, Carrots, Cauliflow-er, Celery, Chinese Vegetables, Chives, Cilantro, Corn, Cucumbers, Currants, Garlic, Kale, Lettuce, Melons, Onions (sweet), Peaches, Pears, Peppers, Plums, Potatoes, Radish, Raspberries, Rosemary, Sage, Salad Greens, Shallots, Spinach, Strawber-ries, Summer Squash, Swiss Chard, Tomatoes, Thyme, Turnips.

SEPTEMBERApples, Basil, Beans, Beets, Blackberries, Blue-berries, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Chinese Vegetables, Chives, Cilantro, Corn, Cucumbers, Currants, Garlic, Kale, Lettuce, Leeks, Melons, Onions (sweet), Onions (cooking), Pears, Peppers, Plums, Potatoes, Pumpkins, Radish, Raspberries, Rosemary, Sage, Salad Greens, Shal-lots, Spinach, Strawberries, Swiss Chard, Toma-toes, Thyme, Turnips, Winter Squash.

OCTOBERApples, Beans, Beets, Blackberries, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Chives, Cilantro, Corn, Cranberries, Gar-lic, Kale, Lettuce, Leeks, Onions (sweet), Onions (cooking), Pears, Peppers, Potatoes, Pumpkins, Radishes, Rosemary, Sage, Salad Greens, Swiss Chard, Tomatoes, Thyme, Turnips, Winter Squash.

NOVEMBERApples, Brussels Sprouts, Cabbage, Carrots, Cauli-flower, Garlic, Leeks, Onions (cooking), Pears, Rose-mary, Sage, Thyme, Turnips, Winter Squash.

DECEMBERApples, Brussels Sprouts, Cabbage, Garlic, Pears, Rosemary, Sage, Turnips, Winter Squash.

JANUARYApples, Cabbage, Pears, Rosemary, Sage, Turnips, Winter Squash.

FEBRUARYApples, Cabbage, Pears, Rosemary, Sage, Turnips.

MARCHApples, Pears, Rosemary, Sage.

APRILApples, Chives, Pears, Rhubarb, Rosemary, Sage, Spinach.

MAYApples, Chives, Radish, Rhubarb, Rosemary, Sage, Spinach, Turnips.

JUNEApples, Cauliflower, Cherries, Chinese Vegetables, Chives, Cilantro, Lettuce, Peas, Potatoes, Radish, Rhubarb, Rosemary, Sage, Salad Greens, Spinach, Strawberries, Thyme, Turnips.

JULYApricots, Basil, Beans, Beets, Blueberries, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Cherries, Chi-nese Vegetables, Chives, Cilantro, Cucumbers, Kale, Lettuce, Peas, Peppers, Potatoes, Radish, Raspber-ries, Rhubarb, Rosemary, Sage, Salad Greens, Spin-ach, Strawberries, Summer Squash, Swiss Chard, Tomatoes, Thyme, Turnips.

dishes what’s in season

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Worldly Drinks That Captivate Localsdrinking

12PHOTO: Tracey Kusiewicz/foodiephoto.com

Go for the gold this winter by updating your drink menu to include internation-ally inspired beverages. In a country com-prised of hundreds of ethnicities, it’s only natural that drink menus should reflect our multiculturalism.

Why not incorporate traditional beverages from around the world, impressing the locals as well as the masses of tourists expected in February. Inte-grate traditional Canadian classics, like the Caesar, with these popular drinks:

Mojito: Created in Cuba by combining rum, sugar, lime, sparkling water and mint. Although it’s best served in the summer, you can’t deny the refreshing taste it delivers making it the perfect anytime drink.

Tinto de Verano: Simpler than Sangria, this Span-ish creation is made by mixing red wine with gaseo-sa, (similar to Sprite) for an invigorating alternative to a glass of red.

Sinapore Sling: The original recipe, mixed up at the Long Bar in the Raffles Hotel, used gin, cherry brandy, Bénédictine, Cointreau, pineapple juice, grenadine and club soda. This delightful drink takes you away from the rain and straight into the tropics.

Negroni: Comprising of Campari, gin and sweet vermouth, this Venice inspired drink is a wonderful aperitif.

Pisco Sour: A distilled spirit made from grapes flourishing in Chile and Peru, combined with lemon juice, egg white, bitters and powdered sugar, result-ing in a classic South American treat.

Sazerac: Reportedly the first drink to be created in America, this cocktail combines sugar, Rye whis-key, Herbsaint (or Absinthe), Peychauds bitters and lemon for garnish.

Gin and Tonic: A classic enjoyed from Great Britain that staved off malaria and scurvy during explora-

tion. This cocktail combines the bitter tastes of gin with the sweetness of tonic garnished with a lime for depth.

Why not create a signature Canadian drink to add to the menu, showcasing our best light bodied whiskeys.

You might even want to surprise them with a special-ity coffee that incorporates our world famous maple syrup. And of course, it goes with question, make sure you have plenty of local wines and microbrews on your menus.

Canada Cocktail: - 1 part Canadian Club whisky- 1 part sloe gin- 1 part Triple Sec- 1 part Galliano- 4-6 parts orange juiceStir with cracked ice. Strain over ice into highball glass and add garnish.

drinking

Please enjoy responsibly.

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Register now and be sure not to miss THE hospitality event of the year for BC. Join your industry colleagues for two days of interactive, informative sessions and engaging social events,

as well as Western Canada’s premier hospitality trade show.

For more information and to register, visit www.hospitality-trade.com

November 22-24, 2009Fairmont Waterfront Hotel, Vancouver, BC Vancouver Convention & Exhibition Centre

CREATING OPPORTUNITIESin challenging times

Are you following us on Twitter and/or

Facebook???

The restaurant industry is not an easy one. Just ask any restauranteur, anywhere in the world. In our local market, we can add the latest ingredients of HST, the rising cost of supplies and commodities, the reduced consumer spending, and we’ve got a recipe for an economic disaster in the BC restaurant business. But whenever disaster lurks we must ask, is there a ‘method to this madness?’ and in this case, I think there is.

In fact, I’d like to suggest that this economic climate is shaping up to have one of the most positive impacts on the restaurant indus-try in British Columbia that we’ve seen in decades. This is exactly what we needed. Gone are the days when poorly run, fly by the seat of your pants, spreadsheet shopping, short staffed, under-insured, restaurants survive. No longer will $100K allow just any-one to open his or her doors to the public. This is survival of the fittest people, and to survive, you must thrive!

As a business owner, you have the power to take responsibility for your own success.

Let me first remind you, YOU ARE

THE BOSS! At this stage of the game, I can promise you that no one cares more about your suc-cess than you do. (Well, except for maybe your bank.) There has never been a more important time for you to step up and make some drastic changes in order to see some dramatic results!

Let’s start with the bottom line.

When was the last time you reviewed your business financials with your accountant? Are your books up to date? Is your inven-tory accounted for daily? Do you know where you stand on any given day for cash flow? Do you know what your food and labour costs are? What about your menu item contribution? What terms do you have negotiated with all your suppliers? Do you pay your bills on time? Do you pay yourself? A restaurant, at the end of the day, is a business, and the suc-cess of a business is judged by the bottom line. In order to make measurable improvements to your bottom line, you must first know where you stand. If you don’t know the answers to some of these questions, I suggest you

find out soon. Only then can you can set goals to make improve-ments.

There is a secret to running a successful restaurant that makes tones of money. The simple answer is: run it like a business! Yes, it still takes a vision, pas-sion and commitment to have a successful restaurant, but more importantly you need a solid plan, measurable systems and well-trained staff.

In this article we examine how to take stock of your business and create a plan to take it from where it is today, to where you want it to be, measurably and profitably.

Step 1 – Analyze and Docu-ment EverythingIn order to make positive change you must first take stock of the way things are. Front and back of house are equally important. What systems do you have in place? Are they working? What systems do you know that if you had in place, things would run more smoothly? Every part of running your restaurant must be accounted for and documented.

SURVIVAL OF THEF I TT E S TOnly The Strong Will Survive

coaches corner

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coaches corner Only by knowing where you are starting from can you plot a course for making effective and profitable change.

Step 2 – Create a Strategic PlanOnce you have stock of what systems are in place, what systems need to be developed, and what systems need tweak-ing, you can start to prioritize what needs to happen first. If you can, I highly recommend getting some qualified objective advise, but, as a rule of thumb, always start with the things that will have the quickest and most drastic improvement to your bot-tom line. Money buys solutions! Even if you have to pencil certain improvements into next quarter, by documenting them, and com-mitting the necessary time and resources to them in the form of a written plan – they are far more likely to be completed.

Step 3 – Get Buy In Your staff should be your big-gest champions. If they are not, change this first! There is nothing more rewarding for an employee than to feel like they belong to something that has

a purpose and a passion behind it. Once you create a plan to improve the systems and bottom line of your business, sit your staff down and involve them in your vision. Allow your staff to be part of the positive changes. Show your team, by a leading example, how committed you are to the success of the restaurant. Those who are great like you will follow in your footsteps, and those who don’t fit will fall away through a process of natural selection. Make it known internally that everything you do in your restau-rant is exceptional, no questions, no excuses. (A local restaurant chain refers to themselves as ‘The House of Yes’, no matter what the question – the answer is YES! What do you want to be known for? Share this with your staff so they can help uphold it!)

Step 4 – Measure your resultsAny change you make must be measurable or you will have no concrete, fact based way of know-ing whether or not the change you made had a positive result. There is no point in switching to sliced tomatoes, if you don’t know what it cost you to cut them yourself. Make business decisions based on systems and numbers,

not gut feel and guessing. The ability to measure your progress will keep you on track and notify you immediately if something’s out of whack.

It’s no secret that business plan-ning often gets overlooked once the initial round of financing dries up. But by having a working busi-ness plan you can take responsi-bility for your success in business. Knowing where you are today, where you want to go and having a measurable plan to follow that is written down is a true gift to res-taurant owners and operators. It gives you power and control over the success and profitability of your business. Now who doesn’t want that?

-Heather White

Heather White is the Founder and Managing Director of 2020 Com-munications Inc, a British Colum-bia based Hospitality and Tour-ism Training and Development Company. Heather, and her team, work closely with their clients, to systemize the business, measure progress and ensure profitabil-ity. All their programs are 100% guaranteed.

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Trans Fat Updateeducation

It has almost been a month since the Provincial govern-ment put into place the regu-lations to restrict industrially produced trans fats in food-service establishments, but do you still have questions about what this actually means to your business?

The Trans fat advisory group has provided an update, as well as releasing the BC’s Trans Fat Regu-lation Violations/Fine Scheme that was passed on October 7, 2009.

The advisory committee also want to reassure operators, that al-though the EHO’s will be checking for violations of the regulations, they are committed to taking a progressive approach, and will be focusing on assisting operators to become compliant.

Quick factsThe BC Trans fat regulations apply to all BC Food Service Establish-ments (FSE), and all food located on the premises of, used in prepa-ration, served or offered for sale in the FSE.

The three regulatory require-ments are: • Documentation for food is kept on site and provided to the Environmental Health Officer (EHO) upon request (ingredi-ent list, Nutrition facts table or product specification sheet) for all food in your establishment

• All soft spreadable margarine and oil meets the restriction of

2% trans fat or less of total con-tent • All other food meets the re-striction of 5% trans fat or less of total fat content

Food exempt from the 2% and 5% restrictions are: • Food whose only source of trans fat comes from dairy prod-ucts and ruminant meats (naturally occurring trans fats • Prepackaged foods with a Canadian Nutrition facts table that are sold or offered directly to a customer without alteration

Documentation Requirements • Required for all food items except fresh fruit and vegetables, eggs and single ingredient raw meat, fish or poultry • Can be on a food label or as a product specification sheet • Ingredient list: to determine

a source of industrially produced trans fat • Nutrition facts table: to deter-mine the % trans fat of total fat

Regulation • Enforcement will be a compo-nent of food safety inspection by an EHO • A documentation audit to de-termine compliance is available for chain food service establishments • EHO’s will monitor for the three regulatory requirements • There will be a progressive enforcement approach taken • Violations are not tied to permit to operate

For more information and assis-tance, including tools to help cal-culate the amount of trans fats in your products visit: www.restrict-transfat.ca or call 8-1-1 to speak with a HealthLink BC dietician.

16PHOTO: Tracey Kusiewicz/foodiephoto.com

Could your restaurant handle a customer with an allergic reaction?

ARE YOU ALLERGY AWARE?

With athletes attending from over 80 countries, the restau-rant industry will have a large increase in consumers and a greater risk of allergic reac-tions.

COMMON ALLERGENS

The most common allergens on the priority allergen list include: wheat, yeast, dairy products, peanuts, nuts & seeds, eggs, shellfish.

Diners can be vulnerable to unknowingly consume these allergens if the restaurant staff are not properly trained.EG: A slicer used to cut wal-nut cake may be used to cut cheesecake. The customer may be allergic to nuts, re-ceive walnut residue on the cheesecake and experience a serious reaction.

WHAT ARE THE REAC-TIONS?

Reactions can be any of the following: hives, asthma, mi-graines, flushed face, digestive upsets.

However, a LIFE-THREATENING REACTION called ANAPHY-LACTIC SHOCK can involve the swelling of the tongue, cheeks and throat closing the air pas-sages. Without the lifesaving shot of adrenaline through an Epi-Pen or Ana-Kit, the custom-er can die.

WHAT CAN BE DONE?

1. Staff need to ask the right questions when the customer is placing an order. If allergic, find out to what food or if it is life-threatening. If CROSS-CON-TAMINATION cannot be ruled out, the customer cannot order the menu item.

2. Staff can make appropriate suggestions: EG: A plain salad with oil & vinegar dressing as opposed to Caesar salad if al-lergic to dairy products.

3. If the customer has a life-threatening allergy, their meal must be prepared separately from all other meals and no cross-contamination must occur.

4. Train staff. A three-hour workshop called ALLERGY AWARE teaches why custom-ers have allergies, how to read the priority allergen list, how to analyze menus for potential allergens and handle the allergic customer.

ARE YOU READY?

With the increase in customers dining out for the Olympics, if allergic customers know that staff are trained to handle their concerns, they will return to the restaurant since they know the staff cares about their allergies and can properly advise them.

Otherwise, with no training in place, when an allergic custom-er goes into shock and dies, the liability lies with the restaurant that provided the meal.

FOR FURTHER INFORMATION please contact: sally@envirofood.net

IS YOUR BUSINESS ALLERGY AWARE FOR THE OLYMPICS?

BY: Sally de la Rue Browne

ANAPHYLACTIC SHOCK can involve the swelling of the tongue, cheeks and throat closing the air passages.

health & safetyeducation

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The hospitality sector is governed by many agencies, instead of getting caught up in red tape we want to focus on being great employers and taking care of our customers.

We work hard for our revenue, let’s not jeopardize it.

Becoming an employer of choice

In today’s competitive market for talent you need to be an em-ployer of choice to attract and retain top people. As a prudent business person it is in your best interest to know and follow the rules, it will prevent problems, minimize the risk of fines, liabil-ity, negative word of mouth or unwanted media attention.

Employees today are more edu-cated than ever of their rights and expect their employer to respect them. Five key legislated areas as it relates to your people are the Employment Standards Act, Human Rights Code, Work-ers Compensation Act, Labour Relations Act and common law.

The benefits of working with your partner, the government bodies, are countless. Planning and com-munication with your managers and staff will save you countless

S t a y i n g O u t o f H o t W a t e r W h a t y o u n e e d t o k n o w

Human Resources

hours and dollars down the road.

The Employment Standards Act Sets out the minimum standards that apply in most workplaces in British Columbia. The act governs things such as minimum hours of work, statutory holidays, pay in lieu of notice and uniforms. Em-ployees are entitled to the protec-tion of the Act whether they are employed on a part-time, full-time, temporary or permanent basis, and whether they are paid by the hour, by salary or commission.

Failure by an employer to comply with the Act may result in penal-ties being assessed. It is important to note when investigating one employee’s claim, the Employment Standards Board (ESB) can inves-tigate all potentially similar cases at that business, however the ESB rarely does so and claimants have no way of forcing it to do so.

For further information on the Employment Standards Act and to download a helpful restaurant employer fact sheet visit the Em-ployment Standards branch of BC website.

Human Rights Code

Human rights law entitles every Canadian to equal opportunity to employment and the right to work each day free of discrimination and harassment.

Discrimination does not have to be intentional to be illegal under the Code. As well, it is an em-ployer’s responsibility to maintain working conditions free of dis-crimination and harassment, re-gardless of whether the employer is the cause of the discrimination or not.

The British Columbia Human Rights Code prohibits certain types of discrimination in the workplace, unless such discrimi-nation is based on a bona fide (“good faith”) occupational re-quirement. That is, unless there is a valid, job-related reason for the apparent discrimination. Em-ployers Intent is Irrelevant.

These prohibited grounds of discrimination are: Race, Colour, Ancestry, Place of origin, Political belief, Religion, Marital status, Family status, Physical , Mental disability, Sex, Sexual orientation, Age, Conviction for a criminal or summary conviction offence that is unrelated to the job in ques-tion.

In a recent example, A British Columbia health-care provider will have to pay a man nearly $12,000 for refusing to hire him as a health-care worker based on his gender, the province’s human rights tribunal has ruled.

The B.C. Human Rights Tribunal found the woman who conducted

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S t a y i n g O u t o f H o t W a t e r W h a t y o u n e e d t o k n o w

19

job interviews at the company didn’t feel comfortable with the applicant, who is a tall and muscular man. During the time the applicant was applying for work with the organization, only women were hired as residential care aides.

For further information on the Human Rights Code visit the Human Rights Tribunal website www.bchrt.bc.ca.

The Occupational Health and Safety (OHS) Regulation

The Occupational Health and Safety (OHS) Regulation contains legal requirements that must be met by all workplaces under the inspection jurisdiction of Work Safe BC.

The act outlines the rights and responsibilities of employers, workers, and other workplace parties. As a general rule in the hospitality sector any employer with 20 employees must comply.

The Workers Compensation Act describes the jurisdiction of the Workers’ Compensation Board of British Columbia and its author-ity to make regulations, inspect workplaces, issue orders and impose penalties.

The Workers Compensation Act also explains the rights and responsibilities of employers and workers with respect to health and safety. Be proactive know the requirements and your work-place, prevent problems before they occur.

To download OHS Regulation and related materials visit the Work Safe BC website www.courtsofbc.ca.

Labour Relations Code

The British Columbia Labour Code (LRC) governs the establishment of union representation, collective bargaining and many other as-pects of the relationship between employers, their employees and unions.

Many operations have employ-ees represented by trade unions, and others have faced organizing drives. For these employers, the BC Labour Relations Code is a criti-cal piece of legislation. Even those employers with no union experi-ence should know the law regard-ing the unionization of workplaces.

For further information visit the Labour relations Board British Columbia website www.lrb.bc.ca/codeguide.

Common law

Employees are protected by two types of rights. The first set is cre-ated under employment standards and other legislation/statutory rights.

Some of the most basic employee entitlements are found in the BC Employment Standards Act (ESA).

The ESA is the source of manda-tory terms of employment, includ-ing the minimum wage, overtime, statutory holiday pay, and mater-nity and parental leaves.

The second set of employee rights is based in contract law rules created by judges’ decisions over time (common law). Most contract terms must be agreed in writing or by practice; although the com-mon law does recognize some “implied” terms (i.e. terms that will be enforced with no evidence of agreement). Employment Stan-dards outlines time limits on wage claims: claims can only cover

wages payable in the last 6 months worked and employees must file their claim within 6 months of ter-minating employment.

These rules substantially limit employers’ wage liability. By con-trast, the courts allow employees to sue for breach of employment contracts going back 6 years and permit “class actions” in which one plaintiff can sue on behalf of an entire group of people who have similar claims against the same employer.

If you have any questions or issues in this area we encourage you to consult legal counsel and visit the BC Courts website for an overview of the system www.courtsofbc.ca. Summary

The Employment Standards Act, Human Rights Code, Labour Relations Code, The Occupational Health and Safety (OHS) Regula-tion, and common law all regulate critical parts of your business.

In order to be an employer of choice in today’s environment one must have a solid understand-ing of these areas, particularly in addressing employee policies and processes.

About the authorDebby Carreau is a consultant with Zoteck Foodservice Advice and a Certi-fied Human Resources professional (CHRP). For the past 17 years, Debby has been helping her teams deliver superior business results by making better decisions about people. Debby can be reached at debbycarreau@shaw.ca

Please note: This information is for general informational purposes. This information is not intended to be any form of legal advice for you to rely on. It is highly recommend-ed that you seek legal counsel for any specific questions that you may have.

Women in Food LuncheonSave the date: December 2, 2009

Join us at the Four Seasons Hotel in Vancouver as we honour three of British Columbia’s leading Women in Food who have demonstrated leadership, excellence and philanthropy. Tickets $100 On sale October 1, 2009 www.theminervafoundation.com

Excellence Philanthropy Leadership

membership

The BCRFA is excited to announce its newest mar-keting partnership for their members.

Beginning in November, all BCRFA restaurant members will automatically be listed on Tourism British Columbia’s HelloBC website as benefit of their annual membership. “We are excited to have the opportunity to partner with Tourism BC” remarks Ian Tostenson President and CEO of the BCRFA. “Having the ability to market on the Hel-loBC website is a great way for our members to tap into the tourism sector without having to pay any additional fees to make it happen. “

Fast Facts about HelloBC:

• Tourism BC’s consumer website network consists of eight websites, which over the past year, have received a combined 5.2 million web visits; the North American site (www.HelloBC.com) receives the bulk of the traffic at 4.18 million visits

• Websites include three English language sites (North America, UK, AU) and five foreign language sites where

the listings (like dining) appear in English but everything else is translated (South Korea, Japan, Taiwan, Germany, Quebec/France).

• Currently, HelloBC listings include the following kinds of tourism businesses:

o Approved Accommodations (motels, B&B, campgrounds, resorts, etc.) o Tourism activities and at-tractions (everything from Grouse Mountain to river raft-ing, horseback riding, etc.) o Golf courses o Ski resorts and other winter activities o Transportation providers (RV companies, car rentals, airlines, etc.) o Festival and events

• Last year, the above list of businesses represented 5,241

listings on HelloBC; together, these listings received 3.3 mil-lion pageviews and 809,000 click throughs to their websites.

• Dining listings are FREE with BCRFA membership and cur-rently include the following information:

o Restaurant name, street ad-dress, phone #, web and email address; location is displayed on a google map o Type of cuisine and type of service o Average guest cheque o A limited list of amenities including patio, children’s play area, wheelchair accessible, fully accessible

• Restaurant information is up-dated by us and sent to Tourism BC approximately every three months

BCRFA Partners with Tourism BC to Market its Members to the World

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flu WHICH SOAP IS BETTER?Anti-Bacterial or Plain Soap?

With all the concern over H1N1, the spreading of the flu, and the need to wash hands, restaurants may be inclined to go out and purchase mass quantities of anti bacterial product for their staff. How-ever, there is no evidence that antibacterial soap is any better than plain soap when it comes to removing disease-causing germs from hands.

MYTH:Antibiotic Resistance is in-

creased by using Anti-Bacterial Soap TRUTH: Plain liquid soap is best for food handlers because it is easy to use, readily available and will not spread germs to other workers. Used in conjunction with rubbing the hands for 30 seconds in a circular motion, liquid soap will help effectively sanitize workers’ hands.

The bottom line is that food

establishments are probably one of the best equipped industries to deter the spreading of dis-ease. Strict safety guidelines are already no doubt in place in your establishment, and a conscience effort by all staff to be extra vigilant will ensure that your business experiences no disruptions.

For more Information, visit:Fightflu.caHealth CanadaOther Government Info

While the competition provides some products, Sani-Service provides a complete product AND service solution:

Purell Instant Hand SanitizerHand SoapCleaning Chemicals3 - Compartment Sink

(604) 327-7264sani-service.com

Kitchen ChemicalsPaper ProgramSanitary Disposal UnitsDrainline Treatment

Power WashingWeekly ServiceRestroom SanitationFloor CareTouchfree Systems

WHY SETTLE?

When it comes to sanitation, it used to be that you had to settle for something less than ideal - a chemical company that offered high prices, little flexibility and even less service.Not any longer - Sani-Service offers complete chemical and hygiene programs at the most competitive prices.

SANI-SERVICE

Sani Service Ad Production-Michelle Caesar.indd 1 10/19/2009 9:14:45 AM21

trained for successIts no secret that finding trained kitchen staff is an ongoing challenge for any restaurant.

So in the age old tradition of giving a hand up rather than a handout, the BCRFA is proud to introduce the Trained for Success program to restaurants across BC.

This program is designed to in-crease the number of trained, skilled and motivated kitchen can-didates on the market today. The BCRFA has partnered with H.A.V.E. Cafe, (Hope, Action, Values and Ethics) which, is a social enterprise on the downtown eastside that is dedicated to developing job and life skills in its students, through

culinary studies. Each student goes through an 8-week training pro-gram, designed to provide occupa-tional training to the prep cook level. Students are instructed in a “live” kitchen environment, by Certified Chef de Cuisine instructors. These professional chefs demonstrate techniques and principles of vari-ous roles and duties found in typical kitchens. In addition to receiving their Food Safe Certificate, students rotate between a cold prep area and a hot kitchen, so that they receive a well rounded culinary education. For practical experience, students prepare the meals served to H.A.V.E. Cafe customers, gaining valuable exposure to the pressures of work-ing in a fully functional kitchen.

Why Should You Employ a H.A.V.E graduate?

By employing H.A.V.E. Cafe gradu-ates, your restaurant will gain pre-trained individuals who are motivat-ed, skilled and eager to apply their newly acquired knowledge, while also giving you the opportunity to “give-back” to the community. Visit the Trained for Success website to view graduates resumes.

Squirrel POS systems has seen the value in supporting programs such as H.A.V.E., and recently made a most generous donation of a com-plete POS system to the café. Prior to this, the students were receiving orders the old fashioned way – by pen and paper. This new system ensures that graduates are ready to step into today’s kitchen, and be comfortable with the technologies that will likely be in place.

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hospitality conference

Jeremy GutscheFounder of Trendhunter.com, the World’s #, Trend-hunting Website, Unlocking Cool, Exploiting Chaos, Infectious, Communication.TrendHunter.com is the #1 trend-spotting site in the world – the largest, most influential, most up-dated collection of cutting edge ideas available any-where.). Its founder, Jeremy Gutsche, relentlessly tracks and finds The Next Big Thing -- that valuable but elusive commodity -- for a global audience that generates millions of views a month. Jeremy will close the conference with his topic: How to Spark Innovation in Times of Change This engaging key-note presentation will provide delegates with the tools and inspiration they need to overcome uncer-tainty and to identify and exploit opportunities in the current business environment.

Todd LucierTodd Lucier likes to refer to himself as “A geek who lives on solar power in the middle of the woods”. He markets his travel experiences using cutting edge applications and he is always on the go searching for new web technology to use. Todd has been teaching tourism businesses and commu-nities how to market online with hands on work-shops and keynote presentations since 1999 and has inspired over 3000 attendees and with keynote presentations that inspire, motivate and transform thinking about the Internet. Todd’s key note speech is: Internet Marketing – You can do it, and you’d better! An inspiring chat that will open our eyes to the possibilities that technology offers, and trans-form how you think about the Internet. Learn about the only three things about your website that really matter, why you should care about handheld devic-es, what is free, and what you can do for yourself.

Register online at www.hospitality-trade.com.

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On November 22nd,23rd and 24th, reward all of your hard work this year by attending the 2009 BC Hospitality Industry Confer-ence. Learn about the latest trends in hospital-ity and innovative new business practices from industry experts. Enjoy incredible networking opportunities with professionals from across the province, and a slate of entertaining hospitality events. In three action packed days you will have access to:

• Educational seminars that will help you stay on the cutting edge • Keynote speeches that will enlighten and en tertain you • Thousands of exhibitors featuring the newest and brightest products • An amazing networking opportunity with thou sands of the industry’s top professionals • Delicious dining and sizzling social events

This year’s slate of guest speakers ensures it will be an unforgettable conference

David AdjeyFood Network Celebrity ChefDavid Adjey may be best known for his star turn on Restaurant Makeover, the hit show where he reinvents struggling restaurants, helping own-ers revive their menus and, often, their sense of hope. The transformative insight -- and the sheer joy and fun he brings to each endeavor --could not come from a more qualified or charismatic person. David Adjey’s Keynote Presentation “Motivating in Tough Times” : Chef Adjey shows you how to get employees working harmoni-ously and at full capacity, day in and day out, even when times are tough. He offers practical lessons on creating a hugely fulfilling, and profit-able, work environment.

Have You Registered Yet?The 2009 BC Hospitality Industry Conference.

©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 CaesarMember Services Manager: Misty AitkenMember Services Manager: Rosanne Ting-Mak

FOR EDITORIAL INFORMATIONOR TO ADVERTISEPlease Contact:Sharron TulkMichelle Caesart: 877 669 2239e: info@bcrfa.comwww.bcrfa.com

FALL 2009 OCTOBER/NOVEMBERVolume 1 Issue 2

BC Restaurant News is the official publication of the British Columbia Restaurant & Foodservices Association. Published eight times a year. No part of this magazine may be reproduced without the written permission of 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. Subscription is included with membership. Contact 1 877 669 2239 to become a member. www.bcrfa.com BCRN Online Magazine.

N E X T I S S U E DECEMBER 2009

Holiday Issue & Emerging Trends

BCRFA Patrons of Industry