BC Restaurant News

December 2011 | 1

The Voice of Your Industrybcrestaurant newsDecember 2011

THE 8-11 ON INFORMED DININGfind out how your business can get involved

PAYING YOUR STAFF CORRECTLY during the holiday season

LIGHTING UP THIS CHRISTMASled lights save tiMe & Money

2 | BC RESTAURANT NEWS

©2011 British Columbia Restaurant & Foodservices Association

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

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

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

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

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

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

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

bc restaurant newsThe Voice of Your Industry

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

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December 2011 | 3

inside...features

education

MeMbershipInformed Dining 912 Days of Christmas 13Operation Red Nose 14LED Christmas Lights 16Recipe of the Month 19Drink of the Month 19Liquor Stats 20

President’s Message 4Chair’s Message 6BCRFA in the News 7Member Benefits 26NewsMakers 27Food Events 29Twitter Listings 31New Members 31

Statuatory Holiday Pay 22

PowerSmart Candlelit Conservation Dinner 24


Drinking and Informing — what does this all mean?

Apart from the on going political gyrations in BC, there are some interesting things going on that affect our industry; hot off the newswire is the BC Supreme Court’s ruling on a constitutional challenge to BC’s new drinking and driving laws.

On November 30, 2011 Justice Sigurdson of the BC Supreme Court ruled that certain sections of the new laws regarding drinking and driving violated section 8 of the Charter of Rights. The decision noted that “if a person blows a fail (over .08) during a roadside test, that person must have the right to challenge and appeal (due process).” Prior to this decision the new law allowed for police (after a fail test), to impose a 90 day license suspension, a vehicle seizure, fines and the installation of an interlock device-all without an appeal process for the accused (or convicted).The judge further ruled that there must be an avenue for appeal and in doing so has ef-fectively reverted the system back to the former procedure which was: Upon a fail reading, the accused is allowed due process; the right to council, a formal breathilizer test and the right to challenge in court, the charges. While the decision will ensure changes to this section of the law, the judge also ruled that the government does have the right to set penalties for BAC level infractions between .05 and .08. and did not suggest any changes to that particular part of the law.While this challenge has been decided, I believe we can expect further challenges to the law around the appeal rights for people testing between .05 and .08. We know from discussion with our members that this is the part of the new law that is having the most impact on our members, and we will continue to work with government to find sensible solutions to this dif-ficult public issue to ensure a sensible balance between public safety and business health.

Informed DiningWhile the BC government announced the introduction of a voluntary nutritional informa-tion program for restaurants few months ago, we are now realizing the true potential for members who choose to jump on board. While the original government concept was to create a mandatory program for restaurants, countless meetings with Ministers and their staff allowed us to convince the government

Message from the President

December 2011 | 5

that the only way for this program to work was to make it voluntary. In addition, we also lob-bied on behalf of our independent operators to ensure that cash flow was not a deterrent from participation. Collaborating with government, we have created a small business package for restaurants who want to participate in Informed Dining. The package provides for free nutrition-al analysis to restaurants with less than 50 em-ployees and less than 5 restaurants in a chain. The package will also provide dollars to offset printing and design costs for the separate nutri-tional sheet. Note that there is a limited budget for this initiative, and restaurants will be granted funding on a first come, first serve basis.The government will also be undertaking a marketing campaign beginning in March 2012 that will highlight and promote the program and those restaurants on board.We estimate the value of this program for the independent operator to be approximate-ly$10,000. To further assist, the BCRFA has a designated an internal resource to work with each business to assist in it execution. See the feature in this issue.Given consumer trends and government’s strong push to promote healthy eating both in restaurants and at home, we strongly encour-age you to consider participating in this pro-gram. Your first step is to register as this will

ensure your spot in the queue. If you are small business, please get in touch with Kelsey Klas-sen at the BCRFA [email protected] or 604-669-2239 to start the process. If you are a business that doesn’t qualify under the small business criteria, you will still benefit from the vast amount of marketing that the government will be going forward with and can sign up at: www.healthyfamiliesbc.ca/informed-dining Finally, we hope you have a successfully busi-ness holiday season and have a wonderful time with your friends and family. Your support and involvement in pursuit of keeping a strong and united industry is greatly appreciated.

Ian TostensonPresident/ CEOBritish Columbia Restaurant and Foodservices Associationwww.bcrfa.com

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Message from the Chair

It is hard to believe it has been a full year since I took over at the helm of the BCRFA board. 2010/11 has been one of the most tumultuous years in BC’s hospitality industry in decades, and the BCRFA was right in the thick of all the issues representing you and your industry. From the

HST referendum and minimum wage increase, to new tougher drinking and driving legislation, the BCRFA fought on your behalf. As an association our mandate is to work hard to ensure we have business conditions that are favorable for a vibrant and growing restaurant industry in British Columbia. Your membership fee allows us to work to this end and I thank you for renewing your membership and allowing us to represent you and your business.I would also like to take the opportunity to thank our Provincial and regional board members for all of their hard work and dedication. Without your leadership and guidance it wouldn’t be possible to accomplish what we do.And finally I would like to welcome Heidi Romich of Heidi’s restaurant in Cranbrook as the new Vice-President and incoming Chair of the association. Heidi has been a member of the Provincial board for a number of years, and will bring an independent operators viewpoint with her to the post.

Happy holidays to all of you, and best wishes for a prosperous New Year.

Regards,

Time flies when you are having fun!

Rob FusseyChairBritish Columbia Restaurant and Foodservices Associationwww.bcrfa.com

December 2011 | 7

Time flies when you are having fun!

BCRFA in the MediaRestaurants Win Big on Grey Cup© 24 Hours VancouverBy Stephanie Ip11.28.11The Lions weren’t the only winners over the weekend.Downtown restaurants and pubs also drew large crowds, with some almost tripling their usual sales.“It’s been spectacular,” said Ian Tostenson, B.C. Restaurant and Food Services Association presi-dent. “(Restaurants) have been full for three or four days of the celebrations.”According to Tostenson, the tens of thousands of visi-tors here for the 99th Grey Cup have been racking up a profit of about $25-30 million since Wednesday.“That’s about $7 or $8 million a day that restaurants are picking up just from visitors,” he said, noting some tourists spent an average of $500 a day per person, half of which went to food and drink.Forum Public House, which saw plenty of fans come in from across the prairies, reported a 50% increase in sales during the weekend.“It’s been fantastic,” said general manager John Nicholson, adding he even had a group of 40 Hamil-ton Tiger- Cats fans come into the sports bar.While the demographic of Grey Cup fans is different than that of the Stanley Cup, Tostenson said it was

The association speaks out on the latest issuesonly reflected in drinking habits, not sales numbers.“With this older demographic, they drink a little more consistently over time,” he said, noting there is less binge drinking with CFL fans. “They drink for sure but they don’t necessarily drink spontaneously.”Many restaurants also hired extra staff to deal with the Grey Cup crush, something Tostenson said comes naturally for a city experienced with staging special events.“Our restaurant industry is getting very savvy about these events,” he said. “They know how to plan it well and they know how to make a great impression for our visitors.“Restaurants give this city an international flavour.”

Surving the Economy© Vancouver SunBy Jenny Lee11.23.11Kathy and Erin Wyder make a living selling that most frivolous of comforts - British high tea.Not only are customers paying $26.95 per person for tea and dainties, they book ahead for one of three specified seat-ings - none of which are at the tradi-tional 4 p.m. But still they come.The little 45-seat Secret Gar-den Tea Company has

Membership


survived 16 years in Vancouver’s competitive res-taurant industry. What’s more, they’ve survived on one initial loan that was paid off in 2000 and haven’t borrowed a penny, not even dipping into their line of credit, in the 11 years since.Sixty per cent of new restaurants fail in their first six months, said Ian Tostenson, president of the BC Res-taurant and Foodservices Association. Secret Gar-den’s longevity is a sign of solid management and a solid concept, he said.“If you have those two ingredients, that will withstand a weak economy,” Tostenson said...During the 2008 stock market crash, Kathy and Erin forced themselves to focus on listening to what cus-tomers wanted rather than panicking over reduced business.“It’s terrifying to do,” Kathy said. “What can we give our customers that’s affordable and easier for us to do?”For a while, customers wanting to split sandwiches “was driving us crazy,’ Kathy said. “At lunch time, you have to have a certain amount that you take in.” Erin and Kathy introduced a half-sandwich, side salad and soup plate which became their best-selling item.The partners analyze sales daily and have a four-week turnaround on retail items such as tea pots, cups and saucers. That means keeping stocks low, and paying high prices to suppliers.“We’ve looked at how much return we’re getting for time spent on each area,” Erin said. “Our food and high tea is definitely our top priority but retail creates an excitement in the store so it’s important that we don’t eliminate it altogether.”They’ve reduced their inventory of tea leaf varieties from 60 to 45, and are looking to winnow again. “I just read an interesting study on a survey at a department store - they served six samples of jam one day and 25 the next day,” Kathy said. “People bought more jams when they had six choices rather than 25.”

Minimum Wage© The Daily News (Kamloops)By Mike Youds11.02.11“B.C. Federation of Labour, I don’t think, has any-body paid through gratuities,” said Ian Tostenson, president of the B.C. Restaurant and Foodser-vices Association. “If you ask any server, a good server could care less about the minimum wage.”

Servers will make two to three times in tips what the wage differential would pay, he said. They’re more concerned that the restaurant is full.“So it’s really a non-issue for most servers because they have the benefit of tips,” Tostenson said.The federation [of Labour] says it has reports of breakfast and lunch staff being reclassified as liquor servers to keep their wages lower, even if they hap-pen to serve a single beer.Servers are reluctant to speak out about the issue for fear of losing their jobs, said Jessie Uppal, fed-eration spokeswoman.Although servers receive gratuities through tipping, they generally have to “tip out,” meaning they must share those with non-servers who earn the higher wage. As well, those tips don’t count toward holiday pay, maternity leave or severance calculations, Sin-clair said.“It’s created two classes of workers in the same place.” Those affected are mostly younger women, Uppal noted.Uppal also challenged the contention that there have been job losses in the industry, a claim not borne out by statistics.“Really, all we’re calling for are regular, stable cost-of-living increases,” she said.Sinclair said cutbacks and policy changes mean the employment standards branch no longer actively enforces the rules. When violations are found, in cases where employees have been underpaid, em-ployers must compensate them for a six-month pe-riod rather than two years as was previously done, he said.Tostenson disagrees.“I don’t know why they would back away from that. I haven’t heard that. I think there’s a lot of pressure in the business to make sure they’re doing the right thing.” He also questioned whether servers are be-ing reclassified to suppress wages.“Any business doing that shouldn’t be in business,” he said. “Most play it straight.” The wage differential helps to ensure new workers can be brought into the industry, a better option than the $6 training wage that used to apply, Tostenson said.

Membership

December 2011 | 9

Feature

Are You Fully Informed?

Why should a restaurant participate? By participating in the Informed Dining program, your restaurant will be responding to the growing trend and interest in nutrition and will be seen as a leader in customer service by providing guests with nutrition information to help them make in-formed menu choices. In addition, your restaurant will be recognized through significant government promotions and advertising opportunities.

Who can apply? Informed Dining is available to all restaurants with a permit to operate a food service estab-lishment in the Province of British Columbia.

What are the requirements to participate? To participate in the Informed Dining program, restaurants are required to:1. Display the program logo and a directional

statement on the menu or menu board advis-ing guests that nutrition information is available

2. Provide calories and the 13 core nutrients for all standard menu items upon request before or at the point of ordering. Calories and so-dium content must be highlighted.

3. Provide information regarding daily calorie and sodium requirements.

How does a restaurant provide program information to their guests? Restaurants provide their guests with nutrition information for all standard menu items before or at the point of ordering in the restaurant. Res-taurants can choose from the following formats to display the program information:• menu/menu board• menu insert• menu appendix• supplemental nutrition menu• nutrition brochure or pamphlet• poster or sign• Quick Response (QR) code

Nutrition calculator/electronic kiosk (This option must be combined with one of the other formats)

• Or other format approved by the Ministry of Health (MOH)

The Informed Dining Program is a voluntary nutrition information program for restaurants in British Columbia. Participating restaurants provide their guests with nutrition information, that is easy to access and understand, for all standard menu items.

more information is found atwww.informeddining.ca


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How does a restaurant determine the calorie and nutrient content of their menu items? Restaurants may determine calorie and nutri-ent content of standard menu items using any reliable and verifiable nutrient analysis. It is the restaurant’s responsibility to ensure that the nutrient values presented are accurate. There are different ways to generate these values in-cluding the use of validated analytical methods by in-house or accredited laboratories or calcu-lation by using credible databases or software. For more information, please see the Guide for Nutrient Analysis.

What mechanisms are in place for quality assurance? Environmental Health Officers (EHOs) will ver-ify program standards for quality assurance purposes only. EHOs play an important role in ensuring a level playing field for all restaurants that receive program status, as well as raising awareness and educating restaurant operators about the program. Program staff will provide support in troubleshooting any issues that arise during the monitoring.

How is the Informed Dining program different from the HealthCheck™ BC Dining Program?The HealthCheck™ BC Dining Program helps consumers identify healthy menu choices that meet specific nutrient criteria as set out by the Heart and Stroke Foundation’s registered dieti-tians. For more information, visit HealthCheck™.

How is the Informed Dining program different from the CRFA Nutrition Information Program? The Informed Dining program builds upon CRFA’s voluntary Nutrition Information Program which was launched in 2005. The Informed Din-ing program highlights calorie and sodium con-tent of menu items and provides information regarding daily requirements for calories and sodium to help customers make informed choic-es. Nutrition information with the Informed Din-ing program is available before or at the point of ordering in the restaurant.

I want to participate, but can’t afford the cost of menu analysis. Good news! If you are a small business you may be eligible for assistance with menu analy-sis, recipe formulation and graphic design. The BCRFA has a dedicated resource to guide you through the process. Interested businesses should contact Kelsey Klassen at the BCRFA. [email protected] or 604-669-2239

If I participate how will my restaurant be promoted? Participating restaurants will be recognized through government promotions and marketing opportunities in all sorts of mediums including: print, radio, television, and interactive concepts.

How do restaurants participate?Small businesses (classified as those with less than 5 outlets and less then 50 employees) should contact Kelsey Klassen at the BCRFA to determine if they qualify for assistance. Non-small business should visit the informed dining website, complete and submit an Expression of Interest form Upon review of the Expression of Interest, a representative from the Ministry of Health will contact you within five business days to set up an appointment to discuss the program details further.

if you are a small business you may be eligible for assistance with menu analysis, recipe

formulation and graphic design

DID YOU KNOW...

http://www.heartandstroke.bc.ca/site/c.kpIPKXOyFmG/b.3644437/k.7BF3/Health_Check.htm

http://www.healthyfamiliesbc.ca/informed-dining-restaurants.php

http://www.healthyfamiliesbc.ca/informed-dining-restaurants.php

http://www.healthyfamiliesbc.ca/media/Informed-Dining-Expression-of-Interest-Form.pdf

http://www.healthyfamiliesbc.ca/media/Informed-Dining-Expression-of-Interest-Form.pdf

December 2011 | 11

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• Widespread government promotion and mar-keting campaigns, showcasing your restaurant across a multitude of media platforms (approximate value: $5,000.00)

• A free nutrient analysis, provided by Health-Link BC (approximate value: $5,000.00*)

• Graphic design support for brochures and other program material

• A government grant to cover printing costs for new menus with the Informed Dining logo (ap-proximate value: $300.00)

• Develop a business model to capitalize on growing market trends

• Total approximate value: $10,300.00

The Informed Dining Small Business ProgramBy participating in the Informed Dining program, your restaurant will be responding to the growing trend and interest in nutrition. This gives your restaurant the opportunity to be seen as a leader in customer service, providing guests with nutrition information to help them make informed menu choices. In addition, your restaurant will be recognized through significant government promotions and advertising opportunities.Should your restaurant choose to partake in the Informed Dining Small Business program before December 31, 2011, you are provided with an exclusive, limit-timed opportunity to capitalize on growing market trends and government funding.

By becoming involved with the Informed Dining program through the BC Restaurant and Foodser-vices Association, you will also receive the added benefit of having access to an Informed Dining Program Advisor. This service will help to facilitate your registration, saving you time and ensuring your success with this program.

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For more information contact:

Kelsey KlassenInformed Dining Program Advisor(604) 910 [email protected]

Don’t forget You can always call the BCRFA at 604-669-2239 for further assistance.

As an early adopter of the Small Business program, the benefits include:


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12 Days of Christmas

easy steps every restaurant can do to make the holiday season memorable

1. Gift Cards that Give Back The post Christmas season can be slower for some

restaurants, so offering an incentive to bring your customers back is key. Prepare small envelopes to include with gift card purchases with 10%—20% off the bill, a free dessert or appetizer. Valid during your slow season, these small gift cards could be your ticket to driving up sales.

2. Christmas Decorations No need to go overboard, but a little bit does goes a

long way. A small christmas tree in the corner of your dining area, indoor and outdoor christmas lights, or thoughtful centerpieces can transform a room.

3. Christmas Photos Take photos of large groups and email the pictures to

them, giving you access to some extra addresses for fu-ture e-blasts. Another option is to have disposible cameras at each table for the guests to use amongst themselves.

4. Festive Samples Small glasses of eggnog or samples of your chef’s

best turkey dish can be handed out to customers waiting for tables.

5. Candy canes Most restaurants offer mints to guests after a meal,

but mini candy canes are cheap and will leave a fes-tive aftertaste.

6. Food hamper Contact a local charity that could use donations, either

non-perishable items or clothing. If customers bring do-nation offer a discount on their meal or a free appetizer.

7. Christmas Clothing Encourage staff to wear Christmas jewelry, ties or

other accessories. If your dess code allows for it, Christmas sweaters are always a big hit.

8. Christmas Beverages Do we really need to mention the always popular egg-

nog specialty coffee or the hot apple cider? Make sure you have something festive for your staff to promote.

9. Live Entertainment During the quieter nights, offering live music will

transform the atmosphere while persuading busy customers to come in for a meal during the holidays. If your establishment doesn’t have the space for live entertainment, consider playing tasteful Christmas tunes.

10. Offer a Discount on Gift Cards Consider offering a complimentary $10 gift card with

the purchase of a $100 gift card, or sum that may be suitable for your establishment.

11. Email Thank You’s Contact the organizer of groups who celebrated of-

fice parties at your restaurantmost, it’s likely they will be making the decision as to where to go next year.

12. Personalized Menus If groups are having set menu’s be sure to include

a welcome with their company name on the top of the page. Avoid including clip art, opt for appropriate christmas colors in a fancy font instead.

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Operation Red NoseIt’s been happening every holiday season since 1984 and no

doubt you have seen the posters and advertising in your local businesses and newspapers, but what exactly is Operation Red

Nose, and how does it work? In a nutshell, Operation Red nose is nonprofit program entirely run by volunteers, 55,000 to be exact! These volunteers offer a free and confidential safe ride service to guests who anyone who doesn’t feel fit to drive due to inebriation, fatigue or medication. Any donations received from clientsare given to the local non-profit youth and amateur organizations who has been granted the right to operate the service in their area. In 2010 over 80,000 rides were provided and over 1.3 million dol-lars were donated to these groups.

How can restaurants get involved? As a restaurant, you are liable to ensure that your guests get home safe and Operation Red nose can help make that happen. If your establishment is located in one of the participating com-munities, make it a priority to display Operation Red Nose posters for your guests, have business cards available

to hand out and ensure your staff knows about the service. Your local host organization can provide all of these to you at no cost. The program offers the chance to serve the community in a posi-tive way by making roads safer while managing an effective fun-draising campaign for the organization. It can also be used as a platform to promote the your business to the host organization and its partners within the community. It is the perfect opportunity to develop relationships with local businesses and in essence is free and effective advertising.

The service is not exclusive to drivers who have served them-

selves too many Christmas cocktails, but is available to

anyone who doesn’t feel fit to drive

Candice HarveyBC Restaurant News

December 2011 | 15

Feature

Each year, Operation Red nose grants eligible non-profit organizations the right to host the pro-gram in their community. This year 12 BC com-munities are involved in the safe ride service.

Abbotsford-MissionPacificSport Regional Sport Centre Fraser Valley SocietyNeed a ride? Call (604) 864-4814Ridge MeadowsPacificSport Regional Sport Centre Fraser ValleyNeed a ride? Call (604) 515-6673ChilliwackChilliwack Restorative Justice and Youth Advocacy AssociationNeed a ride? Call (604) 393-3000Comox ValleyComox Valley Community Information System SocietyNeed a ride? Call (250) 334-8063Delta/RichmondDelta Gymnastics SocietyNeed a ride? Call (604) 943-0460KamloopsPacificSPort Interior BCNeed a ride? Call (250) 372-5110Langley/SurreyLangley Gymnastics FoundationNeed a ride? Call (604) 532-0888 (877) 604-6673

Communities Involved Around British Columbia

NanaimoPacificSport Regional Centre Vancouver IslandNeed a ride? Call (250) 755-6969North Shore (North & West Vancouver)Rotary Club of North VancouverNeed a ride? Call (604) 619-0942Prince GeorgeThe Rotary Club of Prince George Nechako Need a ride? Call (250) 962-7433Tri-CitiesKidSport Tri CitiesNeed a ride? Call (877) 604-6673Williams LakeWilliams Lake Community Policing CommitteeNeed a ride? Call (778) 267-0020

There is currently no organization host-ing the program in the city of Vancouver, Burnaby, New Westminster, Kelowna or Victoria, among others. If you are a legally registered non-profit organization in a municipality of BC that is not men-tioned and would like to host Operation Red Nose in 2012, please contact:

Marie-Chantal Fortin at [email protected] www.operationrednose.com

Operation Red Nose will be available from 9pm—3am on the following nights:Friday November 25Saturday November 26Friday December 2

Saturday December 3Friday December 9Saturday December 10

Friday December 16Saturday December 17Saturday December 31


Feature

ChristmasAdrian Pettyfer

Business Energy Advisor The Holidays are coming fast. It’s time to get your business into the Christmas spirit. Make sure you brighten up the Holiday nights this year with the

greenest Christmas lights available — LED’s.LED’s use approximately 10% of the electricity of an in-candescent. They’re perfect for strings of holiday lights, because they don’t get hot, they last forever. You can get 100,000 hours out of LED’s; they’re made with less nasty chemicals, and come in all kinds of festive shapes. Although LED lighting has been available for some time, this type of lighting has only recently come into the realm

of Christmas lights. Part of the cause for the delay was that LED lights did not come in a wide range of colors similar to standard light strands could by just changing the color of the glass casing. However, scientists have now discov-ered how to make multiple colors of LED

Christmas lights, and the trend is catching on greatly as people are getting the many advantages that this special type of lighting can provide.

Friendly to the Environment and the WalletHow many times have you searched for that one dam-aged bulb that makes an entire string of Christmas lights non functional? How many bulbs have you stepped on and crushed in the procedure of trying to get those strands up? Usually, these situations lead us to tossing out a non-func-tional strand of lights and buying replacements. However, you will not find these issues with LED Christmas lights.LED Christmas lights are better for the planet because they use less electricity than standard incandescent lights. They also have a longer lifespan, which means that you will not have to change broken strands as

They’re perfect for strings of holiday lights, because they don’t get hot, they

last 100,000 hours

lighting

December 2011 | 17

Feature

Rockefeller Center Christmas tree goes Green with LED lights.

frequently. If a single LED Christmas light is damaged, it will not influence the function of the rest of the strand. And because LED Christmas lights are encased in a heavy plastic, the likelihood of breaking them by stepping on them are reduced.

Easier StorageIn case you have ever wrestled with a tangled ball of Christmas light strands, you will realize the next advantage to the LED Christmas lights. Because the strands are generally thicker and tougher, they can also be better to store. Simply roll up the strand and preserve it in a container until following year. There is no tangling, and no lights that can become loose from the rest of the strand. When you come to pulling them out the next year chances are they will all light — the first time, each time. What could be better than that?LED Christmas lights have effectively simplified a Christmas decorating task that has resulted in times of frustration for many of us. They are easier to use and inexpensive to light. Christmas has just gotten a whole lot easier.

Regular LED lighting. The Hoildays are a great time to make changes to the general look of your business. Lighting is the single best way to set the ambiance in your space. With LED’s new ability to dim and put off a warm light, there is no excuse to go back to the 108 year technology of incandesent. Look at the options available and take advantage of BC Hydros incentives. Make the changes now and start saving energy and money for years to come.

Lighting Change DeadlinesOn January 16, 2013 a number of incentives offered by BC Hydro will be reduced. Below are the most notable examples:• Changing from =< 60W incandescent light

bulb to an LED was $35 Jan 16 $30• Changing from =< 100W incandescent light

bulb to LED was $45, Jan 16 $40• Changing T12HO florescent tubes in

reach-in coolers to LED strips was $285/door, Jan 16 $205/door.

If you have been thinking about making some lighting changes, do it now!!

Visit www.bcenergyadvisor.ca to find your local Business Energy Advisor.

Good For the Planet & Your Bottom Line

December 2011 | 19

Recipe of the Month

Drink of the Month

The recipe is from Executive Chef Julian Bond of Pacific Institute of Culinary Arts. The artichokes in the recipe are from Chef Bond’s garden! Rich and creamy, this dish will warm you up during the upcoming chilly months.

Jerusalem Artichoke au Gratin Ingredients8 10 med Jerusalem Artichokes1 clove Garlic (minced)½ cup Parmigiano-Reggiano cheese (grated)100 ml Cream¼ tsp NutmegParsley (chopped)Salt & pepper to taste1 tbsp Butter

Method• Preheat oven to 400F. • Peel and thinly slice (5mm) Jerusalem

artichokes.• Rub the inside of ramekins with butter. • In bowl toss artichokes, garlic,cheese, nut-

meg and parsley and season with salt and pepper. Arrange in 4 medium ramekins.

• Add cream and top with cheese. • Bake for 30 35 minutes until top is golden

and artichokes can be pierced easily.

This cheerful recipe comes from Brenden Torrell at Taylor’s Cross-ing in North Vancouver. His unique spin on a Christmas classic is sure to satisfy the coffee lover in each of us. The Van Gogh Espresso Vodka and Kahlua enhances the spices in the eggnog, resulting in a smooth and creamy drink even Santa couldn’t resit. The perfect post Christmas dinner beverage.

Ingredients1 oz Van Gogh Espresso Vodka

1 oz Kahlua2 oz eggnog

freshly ground coffee beansespresso beans

Swirving Santa

MethodCombine Van Gogh Espresso Vodka, Kahlua and eggnog in shaker over ice. Shake and pour into martini glass. Garnish with greshly ground espresso beans as well as a few whole beans.


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Crown Royal Canadian Whisky 1140mL


LRS WINES

Hardys Stamp Series Riesling Gewurztraminer 750mL

Yellow Tail Shiraz 750mL

Henkell Trocken 750mL

Finca Los Primos Malbec 750mL

Wolf Blass Yellow Label Cabernet Sauvignon 750mL

J Lohr Seven Oaks Cabernet Sauvignon 750mL

Naked Grape Pinot Grigio 1500mL

Naked Grape Shiraz 1500mL

Oyster Bay Marlborough Sauvignon Blanc 750mL

Naked Grape Shiraz 750mL

LICENSEE SPIRITSSmirnoff Red Label Vodka 1140mL

Jagermeister Herbal 750mL

Grey Goose Vodka 750mL

Polar Ice Vodka 1140mL

Crown Royal Canadian Whisky 1140mL

Jose Cuervo Especial Gold Tequila 1140mL



Jagermeister Herbal 1140mL

Jack Daniel’s Old #7 Tennessee Sour Mash 1140mL

LICENSEE WINESJ Lohr Seven Oaks Cabernet Sauvignon 750mL

Gekkeikan Sake 1800mL

Veuve Clicquot Ponsar-din Brut 750mL

Moet & Chandon Imperial 750mL

Moet & Chandon Cuvee Dom Perignon 750mL

Yellow Tail Shiraz 750mL

The Glowbal Collection Farrago Private Label 750mL

Kim Crawford Sauvignon Blanc 750mL

Oyster Bay Marlborough Sauvignon Blanc 750mL

Peller Estates Heritage Select Merlot 750mL

December 2011 | 21

Canadian Market Trends

Wine Sales

Spirit Sales

OVERALL 2% INCREASE

OVERALL 1% INCREASE

12 MONTHS ROLLING ENDING OCT 29, 2011

Argentina +9.4%

Australia -7.0%

BC +1.5%

Vodka -0.6%Canadian Whiskey -1.6%Rum -0.8%Gin -0.9%Scotch (blended) +1.0%Scotch (malt) +4.6%Liqueurs -3.2%Tequila -2.1%Brandy -2.3%Others -4.2%

Chile -2.2%

New Zealand +15.8%

USA +5.4%

South Africa -1.9%

Italy +3.7%

France +5.7%

Spain +11.6%


Education

As the festive season approaches, it is common to juggle scheduling to maxi-mize opening hours, keep costs under control and allow employees time off. Here’s some information to help you make decisions.

December 25 and January 1 are statutory holidays. Boxing Day, December 26 is not a statutory holiday.

Who is eligible for statutory holiday pay?Eligible employees are those who have been employed for at least 30 days and have worked for 15 of the 30 days prior to the holiday. Employees who work a flexible schedule are also entitled to statutory holiday pay, no matter how many days they have worked in the previous 30 days. Eligible employees who work on statutory holidays must be paid premium pay – a combination of: • one and a half times the employees actual hourly pay PLUS• total regular earnings of the previous 30 days divided by the number of days worked.

Example: Trish is paid $10.00 an hour. She worked18 of the 30 days prior to December 25. She earned a total of $1080.00. Trish is scheduled to work 4 hours on December 25. She must be paid $15.00 an hour and an additional $60.00 ($1080.00 ÷ 18 = $60.00). Trish’s total wages for the day will be $120.00.

Eligible employees are entitled to receive an average days pay in addition to their regular pay if they do not work on a statutory holiday, even when the holiday falls on their regular day off.

Ask the Expert – Statutory PayGillian McGreggor Educates You on Holiday and Vacation Pay

December 2011 | 23

Education

Who isn’t eligible?Employees who have worked less than 15 of the 30 days prior to the holiday or have been employed for less than 30 days are not eligible to receive statutory holiday pay.

How do I calculate pay on New Year’s Eve?When a shift straddles midnight, the shift is con-sidered to be worked on the day the shift started. Employees who work on New Year’s Eve do NOT receive premium pay, even when their shift extends past midnight. Employees whose shift STARTS on New Years Day, however, are en-titled to premium pay if they are eligible.

Example:Louis works 4 days a week. He is paid $11.00 an hour. Louis works from 6 pm to 2 am on New Years Eve. He receives only his regular hourly rate for that entire shift. On January 1, Louis works from noon until 8 pm. For that shift, Louis must be paid one and a half time his regular hourly rate plus an average days pay. Louis will be paid $16.50 an hour X 8 = $132.00 + $88.00 = $220.00

If you are open on December 25, be as flexible as possible with your employees. Try making the shifts shorter on this day, so staff, regardless of their religion, can spend time with friends and family. Alternately, schedule only employees who want to work.

Annual vacationThis is a good time of the year to take inven-tory of vacation owed and vacation taken. Some employees will ask to be paid vacation pay and keep working. This is illegal. Employees must schedule and take a minimum of two weeks va-cation every year (3 weeks after an employee has been with you for 5 or more years). If some employees regularly work through or forget to take their vacation, it is up to you to tell them they must schedule and take vacation. If they fail to do this, it is your right to schedule the va-cation for them. Vacation must be taken at times that are convenient to the employer and must be scheduled in blocks of at least one week un-less the employee requests shorter times.

Example: Ming has worked for 2 years and is en-titled to take 2 weeks vacation. She was repeatedly asked to put in her vacation re-quest, but hasn’t. Ming reluctantly puts in a request for December 16 to January 2. This is your busiest time. You are entitled to deny this vacation request and tell Ming to take her vacation from January 2 to January 16.

Some employers choose to close their restau-rant and give everyone vacation at the same time. This is legal and acceptable. If you choose to close and give all your employees vacation at the same time, be sure this is made very clear at the time of hiring.

If you have any questions about the law and human resource management, contact Gillian at [email protected] or

604-505-2374. This is a free service for all BCRFA members


Restaurants Turn Down the Lights

Education

This past October, B.C. residents took a night off from cooking and made reservations at local eateries across the province to enjoy a delicious (and romantic) meal during the third-

annual Candlelight Conservation Dinner.On October 27, Over 120 restaurants and eateries from around the province joined in the fun by turning down the lights and dial-ling up the ambiance (think dimmed lighting, TVs off, acoustic music…). For one night, participating restaurants demonstrated the simple actions – like flicking a switch – we can all take to save energy while still enjoying the things we love.“The Candlelight Conservation Dinner is a great reminder to avoid behaviours that waste energy and at the same time, it’s an excuse to get together with friends and family for a fun night out with delicious food and a special ambiance,” says Alicia Hen-derson, Product Development Specialist with BC Hydro Power Smart. As an added incentive, each establishment extended a special one-night offer to guests, ranging from free dessert to two-for-one entrées.

raise awareness for energy conservation

December 2011 | 25

Education

Each October the Candlelight Conservation Dinner is run by BC Hydro Power Smart in part-nership with various community associations (chambers of commerce, business improve-ment associations, tourism organizations and NGOs) at the local level. The event has grown each year, attracting an impressive range of restaurants, from The Observatory up on North Vancouver’s Grouse Mountain, to Locals (voted Comox Valley’s “yummiest”), to the Penny Far-thing Pub in Victoria, who used Jack-‘o-Lanterns as their source of candlelight. In Vancouver, both locations of the Reef Restau-rant (Commercial Drive and Main Street) signed up for the Candlelight Conservation Dinner. A logical choice for a chain whose commitment to energy management, according to owner Simon Cotton, includes everything from “being power conscious to changing over our lighting systems to energy efficient lights, to turning off our computers at the end of the night.” When it comes to conserving energy in the food service industry, there are countless opportunities to cut energy costs and realize savings, but know-ing where to start can be a daunting task. “En-ergy management in a restaurant is challenging at times,” Simon acknowledges, “but as time has moved on it has actually become a lot easier these days to participate in an effective way”. Fortunately, getting started doesn’t need to be complicated and doesn’t have to cost a lot. As

Left: Pizzeria Prima Strada during the Candlelight Conservation Dinner, Victoria, BC: Right: Locals Restaurant, Courtenay, BC:

Watch the excitement on youtube

Simon reminds us, “the idea behind this entire awareness campaign [the Candlelight Conser-vation Dinner] is that it doesn’t take much to re-ally change the practices of our industry.”

Feeling inspired? There are programs and resources available to help you get started saving energy and money in your business:• BC Hydro Power Smart’s Product Incentive

Program – includes financial incentives on en-ergy efficient commercial kitchen technologies

• Live Smart BC’s Small Business Program – makes it easy for restaurants to save money and reduce their energy consumption

• Green Table Network – works with you to cre-ate a customized sustainability plan for your restaurant

To take part in the 2012 Candlelight Conservation Dinner, stay tuned to bchydro.com/candlelight

http://www.youtube.com/watch?v=UAw9SsXCy80&feature=youtu.be


Membership

We are proud to partner with Morneau Shepell (www.morneaushepell.com) in offerring our members the opportunity to join the BCRFA Employee Benefit Program. Employee benefits are an important component of total compensa-tion and a highly valued tool in developing your business by recruiting and retaining high qual-ity employees. At a time when every dollar must be carefully spent, the value that this program offers through the volume purchasing power of employee benefits and access to professional advice and service is a significant memberhsip advantage.

What types of benefits are available?• Extended Health Care

(prescription drugs, paramedical prac-titioners, out of country emergency, vision care)

• Dental Care• Life & Accident Insurance• Disability Insurance• Critical Illness coverage• Employee Assistance and Wellness

Programs• Healthcare Spending Accounts

BCRFA Employee Benefit Program

BCRFA launches new website!

What’s ahead in 2012?Together with our consultants at Morneau She-pell, we are conducting a formal review of our Employee Benefit Program with a focus on sus-taining costs into the future and offering innova-tive new products & services to members. Stay tuned for more exciting updates.

Participating member updateThe January 2012 anniversary renewal of the BCRFA Employee Benefit Plan has been de-ferred until April 2012 as negotiated with the cur-rent insurers as part of the review that is under-way. Therefore, all participating members will continue to enjoy their current coverage with no change to premium rates.

To learn more the BCRFA Employee Benefit Program and the exciting initiatives for 2012, please contact Morneau Shepell at (604) 642-5200 or 1-800-663-0790. You can email us at [email protected].

Member Benefits

www.bcrfa.comThe BCRFA is pleased to announce the launch of our new website. The updated web-site includes the latest issues in the industry, information on upcoming events and a members only section with statistics, restaurant regulations and important contacts.

December 2011 | 27

NewsMakersMembership

British Columbia’s iconic restaurant brand takes audiences through a nostalgic journey “home”

Move over “Celebrity Chefs,” White Spot is about to take British Columbians on a nostalgic journey “home.” For the first time in five years, audiences will see a new look to White Spot’s brand marketing platform—one that was 12 months in the making.

The multi-phased and faceted brand platform, launching this week, will see a shift from White Spot’s “Celebrity Chef Cam-paign” to an emphasis on the guest experience and the qualities that make the iconic restaurant chain feel like home to so many.

White Spot Restaurants Launches New Brand Platform

Glowbal Group Adds New Restaurant to Their CollectionBlack+Blue, a new steak-centric restaurant by The Glowbal Col-lection, opened October 29. Proprietors Emad Yacoub and Shan-non Bosa Yacoub share a passion for classic-style dining. Marking the company’s biggest and boldest offering to date,Black+Blue signals a throw-back to ‘The Golden Age’of hospitality.From juicy steaks to crisp service, classic cocktails to sumptuous décor, Black + Blue brings decadence and glamour back on the Vancouver dining scene.

Nando’s Canada Appoints New President and Managing Director David P. Niven, Group CEO of Nando’s Holdings has announced that Ron Cecillon has been appointed President and Managing Director for Canada. Nando’s is a privately held casual restaurant group founded in 1987 and originating in South Africa. They now operate over 900 restaurants in 27 countries and 5 continents.Prior to joining Nando’s, Ron had spent 15 years with Kelsey’s In-ternational Inc. where he was the Director of Operations for Canada when it was acquired by Cara Operations. Following the acquisition, Ron held successive roles at Cara including most recently, Vice President, Operations; Swiss Chalet and Harvey’s Restaurants.


01.18.12 — 02.05.12VISIT WWW.BCRFA.COM FOR INFO

sip, savour & save

Experience Thompson / Okanagan’s Best Restaurants $15, $25, $35 MENU OPTIONS

December 2011 | 29

From November 6-8th industry professionals from the restaurant, hotel, pub and campground and lodging in-dustries attended the BC Hospitality Conference and Expo. With outstanding keynote speakers such as Scott Stratten and Micha Solomon, along with “need to know” plenary sessions, this year’s event was one of the best ever.

Photo Credits: Sharron Tulk

BC Hospitality Conference & Expo

Membership


Membership

Laughter and libations was the theme of this year’s gala evening. Along with the incredible food and wine pair-ings, it was also a night for the industry to give back. The BC Hospitality foundation granted over $10,000 in schol-arships to hospitality students across the Province.

Photo Credits: Sharron Tulk

Laughter & Libations Gala

do we have everyones names for captions?

December 2011 | 31

welcome new members stay connectedMorgan Creek Golf CourseEnviro-Tech Mechanical Services LtdSecure-Rite Mobile StoragePescatores Seafood RestaurantAura Waterfront RestaurantSix Mile PubOak Bay BistroJames Bay Inn Pub and RestaurantNautical NelliesSmuggler’s Cove PubPablos Dining LoungeSips Artisan Bistro

Do you want to become a member of the BCRFA? Contact Morgan Nugent at [email protected] or call toll-free at 1-877-669-2239

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

follow @bcrfa and our members on twitter

WebinarsAs a benefit to the restaurant industry, in partner-ship with WSI Digital Marketing, the BCRFA is proud to host the first of a limited series of online marketing seminars, free to BCRFA members. Our next webinar will take place December 7th at 10:00 AM and will cover everything you need to know to have a strong presence online.

December 7, 2011 www.bcrfaseminars.com Wine & DIne Thompson/OkanaganThe annual Thompson/Okanagan Wine & Dine is back!Restaurants around the Thompson and Okanagan regions create a set menu, of either $15, $25, or $35 where they pair a delicious meal with a local wine. Registration is now open, and menus are available online.January 18 — February 5 2012 www.bcrfa.com

upcoming events

Do you have an event you want featured? Email [email protected] with the details.

Membership

BC Foodservice Expo The BC Foodservice Expo is the place to exhibit your products and services in British Columbia. Thousands of buyers attend this major industry event for the ideas, new products and people who can help them grow their businesses.As an exhibitor, you will build customer relationships with more than 5,000 members of the restaurant and foodservice community. Use your booth to sample new products, educate buyers and create the kind of face-to-face experience that results in sales and leads.January 29 — January 30 2012 www.crfa.ca/tradeshows/bcfse

Dine Around & Stay in TownDine Around & Stay in Town is the best way to sample Victoria’s best restaurants. The annual event will be taking place between February 16 and March 16, with plenty of menus to chose from. Restaurants create a set menu, either $20, $30, or $40, while participating hotels offer room rates of $69, $79, $89, $99 or $129. Don’t miss one of Victoria’s most popular events! February 16 — March 16 2012 www.tourismvictoria.com/dinearound


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BC Restaurant News

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Transcript of BC Restaurant News