BCRN January 2012

January 2011 | 1

The Voice of Your Industrybcrestaurant newsJan | Feb 2012

BCRFA SPECIAL SHOW EXCERPTwatch for our next issue, available online

www.bcrfa.com/bc-restaurant-news

bcrfa speaks with the premier

bcrfa speaks with the premier

2 | BC RESTAURANT NEWS January 2011 | 3

©2011 British Columbia Restaurant & Foodservices Associa-

tion

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.

www.bcenergyadvisor.com

BC ENERGY ADVISORBC ENERGY ADVISOR

By turning off your broiler for one hour each day instead of idling

you can save $200 annually!

How would you feel if someone turned you on,

then left?

inside...President’s Message 5BCRFA Sits Down with the Premier 6Recipe of the Month 10Drink of the Month 10Thank you Sponsors 11Your Membership in 2012 13Upcoming Events 15New Members 15Twitter Listings 15

Watch for the full issue available online in February.

We dive into the latest trends in the restaurant industry and will have highlights from the 2012 BC Foodservice Expo


We are pleased to provide to you this special Foodser-vice Expo edition of our BC Restaurant News. We were very pleased to work with Premier Clark and her staff

to organize our cover story. I want to thank the Premier for her candid comments and views on several of the key issues that continue to impact our 10 billion dollar industry. We continue to work with government to align our mutual interests to help grow our economy and as a result, our industry.

Thank you for taking the time to read.

Ian TostensonPresident/ CEO604-986-1429 | www.bcrfa.com

Message from the President

Rogers Wireless.indd 1 11/1/11 10:49:18 AM


The BCRFA sits down with the always smiling Premier to discuss some hot issues.

Christy ClarkPremier

BCRFA: Thank you Premier for taking the time to discuss issues that affect not only our industry but also the economy as a whole. The restaurant indus-try, as you have acknowledged is an important contributor to the BC econo-my from an employment (especially youth and flexible workers), taxation and cultural point of view. There are several challenges industry has faced over the recent years and we appreciate this time to talk with you about them…

Your first anniversary as Premier is approaching. What have been the top three frustrations and the top three pleasant surprises you have encountered?

Christy Clark: We have accomplished a lot in the last 10 months. We raised the minimum wage and cut BC Hydro rate hikes by 50 percent. We’re bring-ing in a municipal auditor general to make sure taxpayer dollars are being well spent. We are bringing profound changes to protect the rights of children — the first changes to the Family Law Act in 30 years.

We are executing the most comprehensive jobs plan in British Columbia his-tory. The BC Jobs Plan has been the ultimate highlight -- and as a subset of that, being awarded the federal shipbuilding contract. It’s the biggest federal procurement in British Columbia’s history, worth $8 billion. Our government put a huge amount of energy into trying to make that happen and it’s going to mean thousands of well-paid jobs for British Columbians, not just now but for a few generations.


On the flipside, I knew there would be surprises; that’s the nature of the job. Some of the things I expected; the HST, for example, but some of the issues with CLBC and BC Hydro, I didn’t expect them but we’ve dealt with them by keeping the best interest of BC families in mind.

BCRFA: Now that HST has been repealed, when do you expect that we will return to the old system, and do you foresee any difficulties for small busi-ness owners transitioning back to the PST/GST system?

CC: The Province is moving back to the GST/PST system quickly as we responsibly can. Changing a province’s tax system is a very complex process for both business and government and is expect-ed, as reported by the Independent Panel, to take approximately 18-24 months. With harmonization, B.C. was really just eliminating one tax, the PST, and changing the rate of an existing tax that busi-nesses were already familiar with.

While there are some minor differences, like point of sale rebates, basically the HST was just the GST at a higher rate (i.e., 12 percent HST instead of 5 percent GST). Re-implementing the PST is differ-ent. It is not just changing the rate of an existing tax. Businesses will need to adjust their accounting and administrative systems and prepare to collect and comply with a second tax with its own set of rules and procedures that are separate from, and in addi-tion to, those they have to follow for the GST.

By the time the transition is complete, about 30,000 new businesses in B.C. will have started up under the HST. They will need to learn to administer the PST in tandem with the GST. The Province needs to develop complex transitional rules, rewrite provincial

tax laws and regulations, and rebuild the capacity to administer the PST. The BC Ministry of Finance is fully engaged in discussions with Finance Canada concerning the development of HST transition rules and we are committed to moving back to the PST/GST as efficiently and responsibly as we can.

BCRFA: We know that the industry was apprecia-tive of the server’s minimum wage cap as it per-tains to alcohol servers. As youth unemployment is approaching 15%, can you see allowing for an orientation wage that would reflect the inexperi-ence of new workers and the employer cost with training?

CC: I believe raising the minimum wage and elimi-nating the training wage was a fair and reasonable step forward in putting families first, while building our economy and protecting jobs. The minimum wage is at a level that allows employers to suc-ceed, while at the same time providing workers some fairness. When workers have more money in their pockets, they are in a better position to support themselves and their families - and that’s good for the food services industry and for the economy in general.

BCRFA: Along with the economy, the drinking and driving regulations have had a very negative impact on industry sales. Creating safe streets and reduc-ing deaths is of priority importance. Do you think that we have inadvertently targeted the person be-tween .05 and .08 at the expense of those that reg-ister over .08?

CC: While I understand the impact the regulations have had on the food services industry, we must take public safety on B.C. roads very seriously. It’s important to note that only about one third of the immediate roadside prohibitions issued by police were ‘warns’ for drivers who blew between 0.05-0.08. The other two thirds (over 18,000) were is-sued to drivers who blew over 0.08, over the legal limit.

Drinking and driving will not be tolerated in British Columbia. The good news is we’re seeing real re-

sults - during the first year of the new impaired driv-ing legislation there was a 40 per cent reduction in alcohol-related fatalities- which means 45 people are still living because we are no longer tolerating impaired driving.

BCRFA: Your government has been advocating the reduction of red tape for small business, how has this benefited the BC restaurant owner, and are their further changes in the future?

CC: We believe small business owners should spend less time filling out forms and more time selling to customers. By decreasing the amount of paperwork, restaurant owners are free to spend more time where it matters most – promoting their restaurant, ensuring customers satisfaction, stim-ulating economic growth and creating jobs.

BizPal is a great example of how we can help. It’s an online tool that streamlines and simplifies the

“The minimum wage is at a level that allows employers to succeed, while at the same time providing

workers some fairness.”

“Our government put a huge amount of energy into... thou-

sands of well-paid jobs for British Columbians, not just

now but for a few generations.”

“By decreasing the amount of paperwork, restaurant owners are free to spend more time

where it matters most – promoting their restaurant”

business permit and licensing process across three levels of government and cuts the time spent re-searching forms from a full day to about 20 minutes. Reducing red tape is good for small business in B.C. That’s why we reduced regulatory requirements by 42 per cent since 2001.

B.C.’s continuing leadership in regulatory reform has been widely recognized most recently by the Cana-dian Federation of Independent Business who gave B.C. an A for its work in this area – the highest pro-vincial score in Canada. Moving forward, the Regula-tory Reporting Act, enacted in November 2011, will require the Province to publish annual reports on its regulatory reform progress no later than June of each year. This legislation ensures government meets high standards of accountability and keeps the province at the leading edge of regulatory reform.

BCRFA: What is your favourite meal to make at home?

CC :


Thank you Sponsors!

INGREDIENTS4 salmon fillets

1/3 cup freshly squeezed orange juice

1/3 cup maple syrup 1/4 cup soy sauce

1/2 teaspoon grated ginger

3 cloves minced garlic

Sesame seeds

Recipe of the Month

Drink of the Month

METHOD• In a bowl whisk the maple syrup, soy sauce, orange juice,

ginger, and garlic.

• Then pour the marinade into a baking dish, place salmon in the marinade, and refrigerate covered for 24 hours.

• Brush your grates with olive oil. If you feel the need, season salmon fillets with a pinch of sea salt and pepper

• Grill 3 minutes per side, only turning once

• When you turn your salmon brush the grill marked top with your leftover marinade and then sprinkle the sesame seed on the top.

• Pull your salmon of the grill and serve.

Grilled Maple Salmon with Ginger and Garlic

This month’s feature recipe reflects one of the Premier’s favourite dishes. Pair this local salmon mean with the Okanagan’s Gray Monk Pinot Noir.

Thanks to Forte’ Fat for their recipe post. Check out more of their recipes at www.forte-fat.blogspot.com

INGREDIENTS1 1/2 oz. Absolut Vanilla

1/2 oz. strawberry liqueur

Splash of Cranberry Juice

Splash of Pineapple juice

Champagne

METHOD• Mix the Vanilla, Strawberry Liqueur

and Cranberry Pineapplie juice

• Pour into Champagne Flute

• Top with Champagne

• Garnish with a strawberry.

Treat yourself or someone special to you with a fresh and fancy Strawberry Kiss.

Recipe from www.barnonedrinks.com.

Photo Credit Absolut Vodka

Strawberry Kiss


Over the past 10 months, I had the opportunity to speak with many of our members. Having heard your stories and discussed your concerns, I took account of what our members really wanted and needed.

Together, our team at the BCRFA endeavored to re-spond to your needs by developing brand new offer-ings to the industry. Our valuable, innovative ben-efits are designed to help you achieve two things: cut your costs and grow your business.

Some new features of our membership include our new website and database system – set to launch mid-February – providing members with streamlined access to events, membership registration, and member-to-member deals. Also included is a premi-um website listing for members, full social media in-tegration, and a platform for online discussions with access to local chapters, enabling you to network within your community.

With your membership, we also now provide a free website start-up package and online tutorials. These newly-introduced one-hour seminars have already proven to yield results for our members.

Moving online in more ways than one, this year’s Buyers Guide will be our first online-only edition, of-fering our supplier members a more detailed directo-ry, the ability to update contact information any time, and the added feature of building in links to your company’s website. With the addition of our unique, first-ever supplier’s app for your mobile device, your business is guaranteed to grow.

For an even more competitive advantage, we’re or-ganizing several dine out events this year, to ensure all of our members throughout the province have the opportunity to market and promote their business. And to guarantee your success, we’re setting to launch our CEO e-chat, providing you with exclusive access to industry stats, trends, and government is-sues – keeping your informed and up-to-date on cur-rent topics that may affect your bottom line.

Our goal in developing all these new initiatives is simple – to offer the most comprehensive benefits package while providing a return to our members of overwhelming value. We still have our partner pro-gram from before, but we have added a new twist to some while adding new benefits entirely. Our suc-cess is measured by the success of our members, and having personally gotten to know many of you throughout the past few months, I wouldn’t have it any other way.

membershipfor 2012

your

Kelsey KlassenMembership Relations Coordinator


Wine & Dine Thompson/Okanagan

The 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.

Menus are available online.

January 18 — February 5 2012 www.bcrfa.com

Dine Around & Stay in Town

Dine Around & Stay in Town is the best way to sample Victoria’s best restau-rants. 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

upcoming events

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

stay connected

welcome new members

@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

Enviro-Tech Mechanical Services Ltd

Secure-Rite Mobile Storage

Sips Artisan Bistro

The Fairmont Empress

Smoken Bones Cookshack

The Tudor House Pub

Candice Harvey Designs

Fiesta Mexicana Restaurant

Langara College

Fire & Water Fish & Chop House

Forester’s Bistro & Bar

Italian Culture Centre

Hei-Ro Enterprises

IHOP

The Lease Coach

Haarsma Waste Innovations

The Restaurant at Spirit Ridge

Have a bite,stay the night.Feburary 17 to March 16, 2012Three course dinners$20, $30 or $40 per person

Accommodation Rates$69, $79, $99 or $129

BRAVO!Victoria Discounts on select performances

TourismVictoria.com/DineAround

BRAVO!VictORiA

Reward your tastebuds with carefully crafted three-course dinners, entice your imagination with live performances and then rejuvenate your soul

(and let someone else make the bed!) with an overnight stay.

Enter to WIN a deluxe Dine Around & Stay in Town Prize Package!

16 | BC RESTAURANT NEWS

Request your copy today.

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www.bcrfa.com604-669-2239

[email protected]

BCRN January 2012

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