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BCRFA INDUSTRY NEWS
As eating habits shift to include more snacking and sharing when dining out, starters, small plates and sides are becoming increasingly important to operators.
Why does this trend matter? Consider who is driving this trend. If you are designing new menu items to capitalize on starters, small plates and sides, think no further than to target younger millennials and Gen Zers. They are fast becoming top customers of all restaurant styles – and are statistically the group that are eating out the most meals per week
Starters, small plates and sides can help you drive incremental traffic and build your customers preference for new tastes and to feed dinners cravings. Plus, all three can meet demands across multiple meals, from breakfast through late night.
According to Technomic, consumption varies among starters, small plates and sides. Half of consumers (50%) purchase sides at all or most foodservice visits. Appetizer and small plate consumption trails slightly behind, with 36% and 26% of consumers, respectively, saying they order those items at least most of the time.
In every case, 18- to 34-year-olds skew the highest, with 66% ordering sides, 53% ordering appetizers and 42% ordering small plates most of the time or every time they visit a restaurant or foodservice location.
The top drivers for purchasing appetizers, small plates and sides also vary, but there are common threads. Cravings drive appetizer and side orders, while starter and small plate consumers both point to a need to fill the void before their meal arrives as a top driver. Group sharing is another appetizer occasion driver, whereas individual sampling drives small plate ordering.
Want to add something to enhance your existing starters? Cheese is statically a inner for customer and operator. More than seven in 10 consumers like cheesy apps – plus adding cheese helps you drive up your app price point!
Data from Technomic.
The B.C. government plans to create a controversial registry of temporary foreign workers (TFWs) this fall and raise the number of site inspections to ensure that workers are being treated fairly, says B.C. Labour Minister Harry Bains.
Bains told Business in Vancouver in August the new system will be an important protection for workers because the documentation will enable more government audits of workplaces where the workers are employed.
Gooseneck Hospitality Restaurants principal James Iranzad says he tries to recruit Canadians first for jobs but has found it difficult to find suitable candidates for some positions??(Photo by Rob Kruyt)
Many TFWs in B.C. “have no way of knowing where to go, how to complain if their rights are violated, whether [they are] underpaid according to the law, or, for health and safety, if they are in an abuse or harassment relationship,” Bains said, adding that he may include students in the registry.
“Employment Standards can audit these employers and make sure that those workers’ rights are protected and that they are dealt with according to the law.”
Critics, such as Canadian Federation of Independent Business vice-president for B.C. and Alberta Richard Truscott, pan the data-collection exercise as potential red tape. Truscott said it will entail “unnecessary rules and badgering of business owners to collect information.”
Bains’ ministry received in the 2018 budget a $3 million increase in funding, over three years, to create the registry and make other tweaks to the employment standards system.
The B.C. government already knows how many TFWs are in the province, their occupations and their employers, but not personal data such as names or where and when permits expire, according to Bains’ ministry.
It notes that Manitoba and Saskatchewan collect this information.
News of the registry follows a trip to El Salvador last month by BC Restaurant and Food Services Association CEO Ian Tostenson, Tap & Barrel Restaurants owner Daniel Frankel and others to try to lay the groundwork for a bilateral TFW program.
Tostenson told BIV that the trip was productive but he declined to go into detail, saying he first wants to brief federal and provincial government representatives.
Part of the urgency to raise the number of temporary foreign workers in B.C. is that the province has the country’s lowest unemployment rate, at 4.8%, according to Statistics Canada.
“This is not to replace Canadians,” Tostenson said. “It’s a win-win solution here, not a win-lose solution.”
He estimated that there are 14,000 vacant jobs in his industry in B.C. and that the number is growing because for every three people who leave the restaurant industry to retire, only two people join the sector.
That gap, he said, needs to be filled by either interprovincial migration or immigration.
On Monday October 1, 2018, some of the best known names in the B.C. hospitality industry will be inducted into the BC Restaurant Hall of Fame. They will join such luminaries as Hy & David Aisenstat, Vikram Vij, Warren Erhart, Umberto Menghi and John Bishop. Members of British Columbia’s culinary scene will gather for an evening of celebration at the Italian Cultural Centre, for the 13th annual BC Restaurant Hall of Fame induction gala. The ceremonies, emceed by Vancouver radio and TV anchor Jody Vance, will salute individuals in seven categories: Active, Pioneer, Local Champion, Industry Award, Leading Employer, Friend of Industry and Supplier.
Inductees in the seven categories are:
- Active Restaurateur Category
Celebrates exceptional restaurateurs currently active in the BC restaurant industry.
Robert Belcham – Campagnolo/Campagnolo Roma/Monarch Burger/Popina Canteen
Chris Mills & Geoff Boyd – Joey Restaurant Group
- Pioneer Category
Recognizes leaders of the BC restaurant industry for their contribution over the length of their career, and who are retired from daily operations.
Nick & Pauline Felicella – Nick’s Spaghetti House
- Local Champion
Individual who is a leader in supporting local BC food and beverage through all facets of their career. They make their restaurant a special experience because of the ingredients they select, the farmers they work with and the pride of place that is celebrated through their creations.
Andrea Carlson – Burdock and Co. & Harvest Community Foods
- The Industry Award
Individual who is or has been a chef, server, manager, bartender and who has demonstrated exceptional professionalism working in the restaurant industry. These individuals are recognized for making their restaurant a special experience for customers.
Stephanie Jaeger – The Pear Tree Restaurant
- Leading Employer
An active restaurateur who is a leader in increasing the visibility of, and the profile of, careers in restaurants. Recognized for creating a workplace that is welcoming, treats employees with the utmost respect and fosters and environment for recognition and growth.
Eva Gates – Sequoia Company of Restaurants
- Friend of the Industry Category
An individual who has provided exceptional support to the restaurant industry – either as a supplier, educator, reporter, or politician
Sandra Oldfield – Elysian Projects
- Supplier Award
Celebrates an individual who, through their work as a supplier partner, has made a contribution to hospitality in BC.
Allison Spurrell – Les Amis du Fromage
“Now in its 13th year, the inductees into the BC Restaurant Hall of Fame continue to be impressive. The 8 individuals being inducted in 2018 once again represent the very best of those who have made a significant difference to the BC Restaurant industry” says Bob Parrotta, Chair of the BC Restaurant and Food Services Association.
The Hall of Fame inductees will be honoured at a black tie gala on October 1, 2018. This extraordinary event will feature a reception presented by the Keg Steakhouse & Bar and Gordon Food Service, celebrity presenters and guests and a veritable feast prepared by the Italian Cultural Centre’s Executive Chef Jackson Noah which of course will be paired with the best of BC wines.
BC Restaurant and Food Services Association CEO Ian Tostenson notes “I would like to congratulate the 2018 Inductees into the BC Restaurant Hall of Fame. We honor and celebrate your accomplishments, dedication and passion for our Industry. Your contributions have helped put British Columbia’s culinary scene on the world stage!”
To cap off the festivities the BCRFA will also be donating a portion of the evening’s proceeds to the BC Hospitality Foundation. “The BC Hospitality Foundation is honoured to be celebrating the best of BC with the BC Restaurant & Food Services Association,” said Executive Director Dana Harris. “Our mission is to support our own and to encourage others to excel in hospitality. It couldn’t be a better fit for giving back to the community.”
Tickets for the October 1 gala ($199) are now available for purchase online or by phone: 604-669-2239