bc restaurant news

The Voice of Your Industrybc restaurant news

Interviews with the Liberal Candidates

January/February 2011

Who Will You Vote In?

2011

Do You Know Your Music’s Rights?

Trends for

inside...Features

education

MeMbership

BCRFA In The Media 5Liberal Candidates 6Top 10 Trends 19 Featured Drink 20Tweat Out For Life 24

President’s Message 3Meet the Board 4NewsMakers 27Twitter Listings 28New Members 29 Food Events 29

Keeping Staff Happy 21 Why Be Green? 23Re:Sound Music Licence 26

Cover Image: Candice HarveyContents image: Tracy KusiewiczRETRACTION: Last issue, we mistakenly named Dick Gibbons as Kevin Walker. We apologise for the error.

Ian TostensonPresident & CEO

a message from the president

New Premier - Only 10 Bucks

We have been talking about the issues for months, between newspa-pers, radio and television interviews there have been hundreds of ref-erences made about our industry covering the compounding devasta-

tion of a weak economy, HST, .05 and future adjustments to minimum wage. And if you are like my staff here at the BCRFA, you are probably sick of lis-tening to me talk about them, so instead of having to read my rehashing of all the issues, we took the questions straight to the next Premier of BC (whoever that may be). Our industry deserves to know where each of the candidates stand on these issues and which potential leader will have their best interest at heart. We posed 5 questions to the candidates and within these pages you will find their unedited answers.We know many small business owners are already card carrying liberal party members, and will have the opportunity to cast a vote for the new leader, so please, take the time to read these responses, and then take the time to vote. If you are not already a member of the liberal party, it is not too late to join. Sign up online before February 4th, 2011 to ensure your right to vote. You can join at www.bcliberals.com. This is the only way to influence the election of the candidate that has the willingness to make change for the sake of this industry. Thank you to the candidates for taking the time to respond and inform our industry on where they stand.

JANUARY/FEBRUARY 2011 | 3

Getting to know your Victoria Board

The Restaurant Association on Vancouver Island had a great year despite the many chal-

lenges our industry faced in 2010. We have an experienced, active and locally focused board with decades of experience in the hospi-tality industry. Recently we completed our stra-tegic plan for the upcoming year and are looking forward to serving our members in 2011. This year we will continue to collaborate with our provincial office and advocate for our industry on important issues such as the minimum wage and the .05 liquor laws. We will also drive bums to our member’s seats with successful events such as Dine Around Victoria, which is launching this year on February 16 the at the Harbour Towers Hotel & Suites.In the spring we will host the Phantom Dinner a charity event whereby participants are escorted to a surprise dining location.

We’re looking forward to hosting a new event this year called the Best Restaurant Downtown between March 18th and April 9th. Con-sumers will visit participating res-taurants and discuss their dining experiences on social media plat-forms such as Facebook and Twitter.Board Chair, Don Monsour, will con-tinue to help our members overcome challenges and increase their profit-ability with personalized advice and free one-on-one restaurant consul-tations to members only. The first hour is free. The rest of our board is equally committed to serving our members and looking forward to the year ahead.We look forward to your questions and calls at anytime. Please call 250-589-1001 seven days a week. We are always here for you.

Don [email protected]

4 | BC RESTAURANT NEWS

BCRFA in the Media

HST Impact© timescolonist.com, 01.08.11By Andrew A Duffy

Restaurateurs, tourism industry operators and home-builders say the tax, which came into force on July 1, has had an immediate and nega-tive effect on their businesses to the point some of them may not survive.“We know there will be clo-sures, much higher than in previous years,” said Ian Tostenson, president of the B.C. Restaurant and Food-services Association. “In any given year, we might get a churn of 10 per cent but I think we will also see a loss of at least 10 per cent this year.”That means a net loss of 1,200 restaurants province-wide in 2011, Tostenson said.

“It’s as bad as we thought ... it started with restaurant receipts tracking down about seven or eight per cent, about the same amount as the tax, and then the new drinking and driving regulations came in and that really hurt - we started to see tracking down 10 to 30 per cent,” Tostenson said.

Wine & Dine© The Daily News (Kelowna) 1.13.11By Mike Youds

The promotion encourages restaurant dining at what is generally the slowest time for the industry, the two months after Christmas. This year it may be just the boost the industry needs.“It’s been a tough year,” said Sharon Tulk, BCRFA’s mar-keting director, noting the

The association speaks out on the latest issues

combined impact of the HST and stricter enforcement against drinking and driving.“There’s a real demand to try to get consumers into restau-rants past Christmas. We’ve actually seen our biggest number of participants this year, so I think it says some-thing.”Sixty restaurants are partici-pating, up from 54 last year, including six in Kamloops.The program showcases regional foods and wines. Three-course menus are offered for $15, $25 or $35, with recommended pairings of regional wines.“It’s definitely a value pro-gram,” Tulk said. “We usually look at it like getting a course for free. You pay for two and get three.”

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”JANUARY / FEBRUARY 2011 | 5

BC Liberal Candidates


On behalf of the BCRFA and the Restaurant and Foodservices industry we would like to thank all of the candidates for taking time out of their busy schedules to answer the questions that affect our industry. We know that time is at a premium leading up to the vote, and we truly appreciate the effort made to create this very important issue of the BC Restaurant News.

We asked the candidates a series of questions related to the industry:- Prior to implementation of HST, restaurant meals were exempt from the provincial sales tax of 7%. If by way of referendum, the HST is voted down and BC returns to a dual tax PST/GST, will restaurants be exempted from PST?

- What is your position on increasing the minimum wage and how would you minimize the impact to the restaurant industry already hurt because of a continuing recession, HST imple-mentation, and the new drinking and driving penalties?

- Given the high energy use of this sector, do you support a continued increase in the carbon tax and what policies would you put in place to shield industry from rising and unpredictable cost increases?

- What is the appropriate role that industry should play in healthy lifestyles in BC?

- The HST added an almost 3% cost increase to the price of liquor for licensees. Under an HST tax, will you roll back that increase? Likewise, if PST returns, would the PST tax on liquor go back to 10%?

- Considering the negative revenue impacts associated with HST, .05 and an increase in minimum wage, what actions would you undertake to help industry to restore growth and profitability?

George Abbott is a BC Liberal Member of the Legislative Assembly of British Columbia. He represents the riding of Shuswap, which he has held since 1996. He was re-elected three times in 2001, 2005, and most recently on May 12, 2009.

George Abbott has held five cabinet posts since taking office in 1996, span-ning a number of significant portfolios. Most recently, he was appointed Minister of Education and Deputy House Leader on October 25, 2010.

Previous to that appointment, he served as Minister of Aboriginal Relations and Reconciliation, Minister of Health, Minister of Sustainable Resource Management and Minister of Community, Aboriginal and Women’s Ser-vices. In Opposition, he served as critic for municipal affairs and forests.

George has served in public life for 30 years. He was first elected to the Columbia-Shuswap Regional District in 1980 and appointed Chair in 1985, where he remained acclaimed in that role for 10 years.

He was then elected as a councillor for the District of Sicamous in 1990. Prior to his election to the Legislative Assembly in 1996, George was a polit-ical science instructor at Okanagan University College. During this entire time, George also owned the oldest and largest berry farm in the Interior.

George received his Bachelor of Arts from the University of British Columbia and his Master of Arts in British Columbian and Canadian politics from the University of Victoria.

George has also been highly involved in amateur sports as a minor hockey coach. Some of the players he coached as kids now play in the National Hockey League, while one also played on Team Canada in the last Winter Olympic Games.

George and his wife Lesley have three children.

BC Liberal Candidates

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JANUARY / FEBRUARY 2011 | 7

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HSTI have committed that, as Premier, I would move the HST referendum up to no later than June 24, 2011. I would use the same question that has been proposed by the Chief Electoral Officer, which asks voters to choose between either keeping the HST or returning to the PST/GST. If the HST is rejected and the PST/GST is reintro-duced, it would be my intention to also reintroduce the exemptions that were in place prior to the HST-- including the exemptions for restaurant meals.That said, I do believe we should use this poten-tial transition opportunity to examine ways we may be able to make improvements to the PST in order to eliminate some of the administrative burden and complexity for operators that the HST was meant to resolve.Minimum wageThe minimum wage has not been increased since 2001, and British Columbia now has the unenvi-able distinction of having the lowest minimum wage in the country. British Columbians were telling us that this was not a sustainable position.I equally recognize that without a collaborative approach and appropriate implementation of any changes, a change to the minimum wage could have consequences for the same small busi-nesses that we depend upon to create new jobs. We have to work together on a balanced approach for our workers and our economy.Therefore, on the day I launched my campaign, I made a direct commitment to immediately bring together a panel of MLAs, business, labour, and academic leaders to consult with the public and recommend: - A new minimum wage level for British

Columbia, including an implementation date and approach;

- A new level for the “training wage” – or a rec-ommendation to remove it; and,

- A predictable process to either regularly index or regularly review the minimum wage to ensure it remains fair and competitive in the future.

In particular, I’ve asked that this panel examine innovative approaches in other jurisdictions. This would include looking at an approach to the min-imum wage that allow for some differentiation for unique occupations – such as certain servers or those receiving gratuities -- as has been applied in Quebec and Ontario.Carbon tax/energy costsAs part of my 18-point plan to bring a new style of leadership to B.C. (announced on January 4), I committed to introducing an additional question to the HST referendum ballot.That question will ask British Columbians whether the tax should continue to grow after it reaches its scheduled peak amount on July 1, 2012, or whether government should hold the tax at that level through 2015 to allow for a full review and assessment of the tax’s impacts and effectiveness.This measure will ensure British Columbians all have a say in setting the next phase of the man-date on this important tax, while still preserving the tax cuts that the carbon tax is supporting under the current fiscal plan through to 2012 – including giving our small businesses the lowest taxes in the country.Labeling/product content I believe there is an opportunity for the govern-ment and industry to continue to partner on pro-moting a healthy lifestyle for British Columbians as a way to improve individual quality of life, enhance economic productivity, and reduce the need for healthcare.As a start, I believe that the restaurant industry has already made strides in this regard in their participation in the province-wide ban on trans-fats. While I appreciate this transition was dif-ficult for some restaurants, I would hope that future initiatives could be pursued in partnership with the industry to ensure that solutions are balanced and cause minimal disruption.Liquor taxIf the HST is supported by the public, then we will continue to look at all tax rates and costs on

George Abbott


business for opportunities to reduce when fiscal circumstances permit and a reasonable business case can be presented. That would include the costs placed on the price of liquor for licensees.If the HST fails, my intention would be to put the PST/GST back in place as it was before the HST was introduced. Any other taxes that were changed as a result of the introduction of the HST would also be put back in place as they were before, including the 10% liquor tax. However, that would not preclude the government from lowering those taxes in the future should fiscal circumstances permit and a reasonable business case can be presented. Plans to support growth Clearly, the path forward in working with the industry will very much depend upon the public’s final decision on both the HST and on the carbon tax after 2012. There is obviously a connection between the suc-cess of the hospitality industry and the ability of British Columbians to achieve a greater level of disposable income. That is why I have put such a significant emphasis on ensuring we can kick-start our resource industries across the province to increase jobs and boost wages.Keeping taxes low and reducing red tape will con-tinue to be part of my mandate as it has since 2001. I support continuing to ensure our income taxes and business taxes remain among the lowest if not the lowest in the country, and that we move into the next phase of cutting red tape where we can begin to ensure we meet our objective of a zero net increase to regulations through to 2012 and beyond.With respect to minimum wage, as stated in my previous answer, I do believe there is a collab-orative decision that can be reached on the best approach to minimum wage with respect to your industry, looking at what other jurisdictions have done as a start. I hope your organization will be full participants in that process.With respect to the 0.05 blood-alcohol con-tent sanctions, while I support the objectives of enhancing public safety in partnership with our police, I also recognize that the implementation of that policy has caused concern amongst the public

and your industry. As we move forward, I would be very interested in working with the industry and government agencies including ICBC on ways to enhance and resource education for both the public and the police on the intent of the policy, the best use of police discretion, and how individuals can make well-informed decisions so that they can continue to responsibly enjoy our province’s quality hospitality establishments.


Feature

Chris

ty C

lark

Christy Clark was born and raised in Burnaby by her mother Mavis, a family counsellor, and her father Jim, a school teacher and guidance coun-sellor. Like her parents, Christy has an extensive record of community involvement and leadership for British Columbia’s families.

After graduating from Burnaby Senior Secondary, Christy studied at Simon Fraser University, the University of Edinburgh, and at the Université de la Sorbonne in Paris.

In 1996, she was elected to the British Columbia legislature where she distinguished herself as a passionate champion for families. This commit-ment continued when the BC Liberals formed government and she was appointed Minister of Education and Deputy Premier in 2001.

Christy took a break from politics in 2005 to spend more time with her family. She quickly established herself as a columnist with the Vancouver Province newspaper and commentator on CTV Newsnet. In 2007, she began the “Christy Clark Show” on CKNW radio.

Christy has earned a number of awards, including the YWCA Woman of Distinction Award for her work in politics, and for creating the anti-bulllying campaign “Pink Shirt Day”, she was named the 2009 Woman of the Year in BC by the Consumer Choice Choice Awards.

Christy lives in Vancouver with her son.


HSTI understand the 7% tax increase on restaurant meals had caused challenges for your industry. While I support the economic rationale behind the HST, and believe the HST is an effective and effi-cient tax that will generate economic activity and create jobs in British Columbia, it was very poorly implemented, with insufficient consultation and a poor communication strategy. I will not make that same mistake. If the HST is repealed we will return to the PST tax regime as it existed on June 30, 2010, that would include the exemptionsAs premier, I will ensure government would under-take a period of thorough study, analysis, and consultations with British Columbians on our tax system before any further changes in provincial tax policy are made.Minimum wageThe minimum wage in British Columbia is now the lowest in the country and should be increased.I support the Select Standing Committee on Finances recommendation to gradually increase it, in afford-able and incremental stages, over a couple of years in consultation with the business community.I understand that a minimum wage increase will impact the hospitality industry more than other industry and am committed to consult with the BCRFA and restaurant owners about how best to implement the wage increases.Carbon tax/energy costsI support the revenue-neutral carbon tax as a means of combating the effects of climate change and encouraging the development of alternative energy sources. I support the carbon tax and the government’s greenhouse gas reduction targets. Travelling around B.C. I have heard from a number of business groups that some of costs that busi-nesses have incurred as a result of the carbon tax need to be looked at in greater detail. The impacts of government on industry should be regularly reviewed and the carbon tax is no different.Labeling/product contentBritish Columbia is a leader in the country when it comes to healthy lifestyles. Government has a role in promoting healthy choices, as preventative measures helps to reduce long-term health costs.

The industry has a role to play in this, particularly when it comes to things like nutritional information on menus. I would want to consult with industry to see how we can work together to encourage healthy behaviour.Liquor taxIf the HST is removed in British Columbia, my gov-ernment would re-implement the old PST system and the then-pricing. But I firmly believe that British Columbians need to have an open and frank discussion about taxation in the province. I would commence a long period of discussion and consultation with British Colum-bians about the merits and consequences of our existing tax system before I would make any fur-ther amendments to provincial tax policy.Plans to support growthI know the hospitality industry is huge contributor to our economy, a major employer and an impor-tant part of our social fabric. It is also a major part of our tourism product offering. We must have a vibrant restaurant industry in B.C. I recognize that the recent economic downturn, the HST and the new drinking and driving penalties have hurt your industry and I support the review of the drinking and driving penalties announced by Rich Coleman. The hospitality industry is the most successful when the overall health of the provincial economy is strong. Premier Campbell has set us on sound financial footing and now it is time to focus on an economic development plan for BC that makes sure our economy is strong and people have money to spend at restaurants.


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Mik

e De J

ong

Mike was born in B.C. and spent most of his childhood on the family’s Matsqui Prairie farm in Abbotsford. He still lives there (with his elderly parents as neighbours) and fondly describes the tranquil area as a “good place to have roots.”

Mike started public service as one of Canada’s youngest school trustees at the age of 26, and he was elected twice to the Abbotsford school board. He also operated an Abbotsford law practice before becoming a Member of the Legislative Assembly in 1994.

His public service career has taken him a long way from his high school jobs as a farm hand and cashier at the local McDonald’s. Government House Leader since 2005, Mike has also served as Solicitor General, Minister of Aboriginal Relations and Reconciliation, Minister of Labour and Citizen Services, and Minister of Forests.

He most recently served as British Columbia’s Attorney General and has been known to listen to Gordon Lightfoot while doing paperwork.

A long-time member of the Canadian Armed Forces Reserve who cur-rently holds the rank of Captain, Mike is also a history buff, sometimes golfer, fair-weather runner, and avid hockey fan.

Mike holds a Bachelor of Arts Degree from Carleton University in Ottawa and a Law Degree from the University of Alberta.


HSTOur government did not do a good job of consulting taxpayers during the introduction of the HST. The referendum is a good opportunity for people to debate the merits of the HST and the alternatives, and I want to honour this.As Premier I will consider moving the date of the referendum forward and find a less expensive means to hold the vote, such as electronic voting. Debate and discussion should be encouraged, and the government should listen to the public’s input on the HST and the alternatives and their ramifications. Minimum wageIt’s time for B.C. to raise the minimum wage, since we have one of the lowest minimum wages in Canada. We will need to work collaboratively with business on developing a reasonable approach to implementing the increase. As a Cabinet minister I have always said that there should be “no sur-prises” when implementing new policy changes and I have prided myself in working with various groups to make sure they are aware of the changes.Carbon tax/energy costsI am proud of our government’s leadership role in responding to the climate change challenge. We need to do our part to reduce carbon emissions, for the health of our planet and to ensure the next generation continues to enjoy the kind of life to which we have become accustomed. Currently our government is facing a $1.7 billion dollar deficit. Any changes to taxes and govern-ment expenditures should reflect our ability as government to live within our means. Reviewing future increases in the carbon tax should take this into account, along with the economic advantage that the initiative brings to the reputation of the province and our products and services.Labeling/product contentProviding information to customers so they can make healthy decisions is a good idea. My pref-erence is a voluntary program.Liquor tax As I stated above, every British Columbian will have an opportunity to determine the future of the HST. If the association intends to advocate for the elimination of the HST I presume it will be

also sharing with British Columbians its views on a replacement tax regime. I will be voting in favour of the HST in the referendum.Plans to support growthPeople go to restaurants when they have a secure job and an income that allows them to make choices. The fact that BC has the lowest income tax rates in Canada provides British Columbians with more dis-cretionary money in their pockets to make these choices. I believe the chief responsibility of the Pre-mier is to be BC’s top sales person. My focus would be on attracting more international investment and creating opportunities for economic development. My funding priorities will always favour ways to create economic development so that we generate jobs and revenue to help pay for our social programs like health care and education. A healthy economy is the best thing we can do for the restaurant sector.As Premier, I will work with the federal government to establish a more affective visa program that will allow more international tourists to visit our province.


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Before entering public life, Kevin Falcon owned a communications firm and worked in real estate investment. He has been active in his community, working with the local Chamber of Commerce and service clubs.

First elected as Surrey-Cloverdale MLA in 2001, Kevin served as Minister of State for Deregulation. On his watch, BC cut a third of its regulations, focusing on unnecessary red tape.

In 2003, Kevin became Transportation Minister, spearheading the largest investment in transportation infrastructure in BC history. He oversaw the Kicking Horse Canyon Project, the William R. Bennett Bridge, the Canada Line, upgrades to the Sea-to-Sky Highway and the Cariboo Connector, and the development of the Gateway Project.

Kevin became Health Minister in 2009. He committed to having a family doctor for every British Columbian by 2015, and launched the innovative Patient Focused Funding Initiative to ensure that health care dollars go directly to patient care. He also took action to reduce the cost of generic drugs to 35 per cent of the brand price, saving BC up to $380 million a year.

Kevin and his wife, Jessica, reside in Surrey. As new parents, they enjoy spending time with their one-year-old daughter, Josephine. “When I look at Josephine, I see a responsibility to provide leadership that is unafraid to deal with the challenges our society faces,” Kevin says. “The reality of the 21st century economy is tough. Government cannot solve every problem, but it can, with leadership, imagine solutions that better meet those problems.”

Kev

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HSTIf the HST is defeated, my intention would be to put the previous Provincial Sales Tax system back into place, subject to economic conditions of the day.Minimum wageI support increasing the minimum wage, recog-nizing that it needs to be done in a consultative way to ensure that increases are staged to help small businesses adapt. It is important that govern-ment doesn’t harm the very people we are trying to assist by discouraging hiring opportunities. Restaurant owners, through the BC Restaurant and Food Association, would be a part of that discussion—which would include the tip differen-tial option used by other provinces. In Ontario, for example, workers who serve liquor have a lower minimum wage than bussers, hostesses, delivery drivers, and counter workers.Carbon tax/energy costsI was the first candidate to commit to freezing the carbon tax at its 2012 expiry and opening a con-versation with British Columbians about the long-term use and future of the tax. I am concerned that further increases would put British Columbia at a competitive disadvantage with neighbouring provinces and states—a carbon tax is best done in conjunction with other jurisdictions, but thus far no others have followed BC’s lead. As for energy costs, this is an issue for all con-sumers, not just restaurants. I want to work with BC Hydro, bioenergy producers, natural gas com-panies, independent power companies, and other energy producers to increase energy supply in BC, thus keeping prices as low as possible. Labeling/product contentI believe people need information in order to make good choices. As responsible, integral business people, restaurants and food producers should make as much nutritional information available as possible. This saves all of us money in the long run, as healthy lifestyles keep people out of costly health care services.The provincial government is working with the industry now on a voluntary program, which I believe is making good progress. I see this as a partnership, and I am committed to putting mar-keting dollars behind the branding and public

advertising of this initiative, which will be good for restaurants who are involved.We all share a strong belief in healthy menu choices, and I will continue to work with the industry to make sure British Columbians have great choices in front of them. Liquor taxIf the HST is retained, I am committed to a full public discussion on reducing it to 10% over the coming years. At this point, it is premature to say whether other specific savings could be made (such as liquor), as it takes negotiation with the federal government to make those changes. If the HST is defeated, my intention would be to put the previous Provincial Sales Tax system back into place, subject to economic conditions of the day.Plans to support growthThe best way to get people into restaurants is to create an environment of economic prosperity. My vision for BC’s economy (details at www.kev-infalcon.com) is built on my experience as both a Cabinet Minister and a former small business owner: cutting government red tape; certainty on the HST—getting information to the public for an informed referendum vote and potentially reducing it by two points in the coming years if it is kept; freezing the carbon tax; my Northern Prosperity Agenda, focusing on supporting resource indus-tries in the North and Interior; and keeping govern-ment lean and efficient. Each of these will play a big part in building a better BC.


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Ed M

ayne

Ed Mayne is 60 years old. He was born and raised in Port Colborne, Ontario. Throughout his career he has gained extensive management and leadership experience in a number of executive positions. In the first decade and half of his career Ed honed his skills in banking and finance.

He then moved quickly through the ranks of major corporations into senior executive positions such as Vice President of Construction and Engi-neering for Tim Hortons, Vice President of Franchising and Real Estate with Agnew Shoes, Sr. Director of Development for Wendy’s Restaurants of Canada. In addition Ed has owned a small business consulting busi-ness, a Dairy Queen and a Tim Hortons, which was recently named one of the 3 best operated locations in the province.

He was elected Mayor of Parksville in 2008 and sat on the Board of the Regional District of Nanaimo until resigning in order to seek the leader-ship of the BC Liberal Party.


These answers were obtained through a telephone interview on February 21,2011 with Ed Mayne.

HST While in support of HST, Mr. Mayne is not of the belief that it is a revenue neutral tax. The tax will generate incremental taxes for the province and Mr. Mayne believes the HST will survive the upcoming referendum. If elected leader the ref-erendum would go forward as planned, for Sep-tember 2011, as this will allow more time for the general public to be educated on the benefits of HST. If HST is voted down the 7% added tax would be removed. Minimum wage Mr. Mayne is a proponent of a minimum wage increase. He believes the increase needs to be implemented incrementally over time, with an ini-tial increase of 75 cents, and a target of $10.50 within 3 years. Mr. Mayne would be in support of a gratuity wage.Drinking driving Mr. Mayne believes that we need to get tougher on those drivers who blow over .08, and lessen the penalty under .05. He recognizes the negative impact the new legislation has had on the industry. He reinforced the importance of collaboration and communication for a resolution. He feels the industry has been “kicked in the teeth” as a result HST and the .05 drinking law. Carbon tax/energy costs The Carbon tax is not a true carbon tax – it’s an income tax shift. A true carbon tax would collect the tax and apply it to environmental initiatives and not redistribute the tax to lower income wage earners. He acknowledged that energy costs in BC were lower than other parts of Canada and he would like to see that advantage should remain. Therefore he believes no further increases in the carbon tax rate are necessary.Labeling/product contentMr. Mayne believes health is a personal responsi-bility, and that people should be taking account-ability for their health. This includes parents taking the responsibility for their children and their well-being. He would like to see nutritional information available upon customer’s request, but not a require-

ment to list all nutritional information for every menu item and is concerned about the cost to do menu analysis, particularly for independent restaurants.Liquor tax If the HST referendum overturns the new tax the liquor tax would return to 10%. A 3% increase needs to be discussed before reducing the tax on liquor, as there needs to be a way to replace the lost revenue. Plans to support growthMr. Mayne recognizes the importance of the industry from an employment/enjoyment perspec-tive. He feels that government needs to be more collaborative to find solutions to the difficult issues affecting this sector. On a final note; if elected as leader, Mr. Mayne would hold a general election, would take place in 2 ½ years.


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EVERYONE has the right.

Vote for your Liberal Candidate

on February 26, 2011

www.bcliberals.com | 1-800-567-2257

Sign up by February 4, 2011 before 5pmRegistration costs $10

While Moira’s answers do not appear in this issue it is not for lack of respect for the industry, rather a constraint on her time. Moira has great respect for the industry and the people who work in it and if elected will ensure that the industries concerns are taken into consideration.M

oira

Stil

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1. Local meat and seafoodConsuming food grown or pro-duced in British Columbia helps promote a healthy relationship between growers, distributers and restaurants, and for every dollar spent, 90 cents is re-cir-culated back into BC’s economy.

2.Children’s NutritionChildren’s meals will be evalu-ated with healthier side options. It is important to watch portion sizes and monitor soda refills. Nutrition for children is seen as organic and natural ingredients, rather than low carb and low calorie options.

3. Focus on side dishesA shift from the large main dishes to smaller side plactes are starting to show up on many menus. To date. it’s been the least developed part of the menu, however it holds endless possibilities. Side dishes offer opportunity to add variety to the meal. Recognizing consumers tend to order meals they cannot make at home, its a great way to experiment with flavors.

Trends of 2011

4. YamsYam fries have become a staple on menus, now watch for yams mashed and roasted. Multicolored fries will be introduced with potato and yam fries together. They are perfect to season with herbs and experiment with dipping sauces.

5. Allergy awareness Gluten free options will continue their popularity, offering brown rice pasta or other alterna-tives are a great way for these customers to feel included. It’s essential that staff are aware of allergies and know where to find ingredients and nutritional infor-mation for each menu item.

6. PiesBoth sweet and savory pies are expected to top the trend list. Personal sized savory pies will be in demand as a cheap and healthy option for lunch. Pie shops will take a run at the ever popular cupcake outlets.

7. Automated menusApps for iphones and ipads make it easy to take orders and process

bills. Watch for technology in the hands of servers and hosts.

8.Breakfast Although sales overall have decreased, the one secment that has seen significant growth are breakfast sales. Glamming up your breakfast menus to include add ons and restorative cocktails will ease the morning blues. Try a bloody beer by mixing a clamato juice in a pint.

9.Skinny CocktailsTake drinks like mojitos, margar-itas and cosmos from 300 calo-ries down to 150 by using less sugar and sugar-free options. It’s a hot trend in February when customers are still diet conscious yet want to indulge.

10.Tea Due to the new drinking and driving legislation, after dinner alcoholic drinks will be substi-tuted with non alcoholic bever-ages, such as loose leaf teas. Offering specialty teas like herbal, white and greens are always great alternatives to traditional black teas.

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Feature


Drink of the MonthThe Magic Pain Extractor –the guaranteed hangover cure

4 teaspoons finely chopped peeled green apple, divided6 fresh rosemary sprigs, divided

2 teaspoons sugar12 large fresh mint leaves

1/4 cup Averna Amaro or Amaro Montenegro liqueur2 large egg whites

6 dashes of Angostura bittersIce cubes

1 cup chilled tonic water, dividedCayenne pepper

Combine half of the apple, 4 rosemary sprigs, and sugar in cocktail shaker. Mash mixture vigorously then add mint leaves and mash gently. Add Averna Amaro liqueur, egg whites, and bitters; shake very vigorously without ice. Fill cocktail shaker with ice; shake.

Fill 2 highball glasses with ice. Strain drink into glasses, and top each drink with tonic water. Rub 1 rosemary sprig inside rim of each glass, then garnish each with same rosemary sprig and 1 teaspoon chopped apple. Sprinkle each drink lightly with cayenne pepper and serve.

Ask the ExpertGillian keeps your staff happy

For Pennies or Less• Generous praise for a job well done.• Document jobs well done and put them into the

employees personnel file.• Customer comment cards that allow customers

to give praise .• Use employees’ names when you talk to them.

Ask after the well being of the rest of their family, BY NAME.

• Set aside regular time to sit and have a coffee with each of the employees, privately, just to see how they are doing, personally and profession-ally or for no particular reason other than the pleasure of their company.

• Make sure each staff person is trained to per-form a job other than their own, Kitchen helpers should learn how to bus tables or be servers, servers should know how to prep in the kitchen. A line cook should be able to step into the chef’s shoes, chef should be put out front to host.

• Cross training will give your staff appreciation of life on then other side of the wall. Employees can test other positions in the industry without having to change employers. An added bonus is people available to fill in when someone is sick or on vacation.

• Attend your local BCRFA meetings and have a voice in the industry. What you think matters. Let your employees know you are an active member and share information about industry trends with them. If your staff are proud of you, they will stay with you.

• Be very flexible in scheduling, so people with com-mitments outside work (children, school etc.) can work for you without sacrificing their personal lives.

• Decided to hire a manager? Let your existing staff know about the plan and make sure they have an opportunity to apply. A slightly less qual-ified inside employee may be a better choice than an unknown new person.

For a Few DoLLars More• Sponsor and participate in a staff team activity

such as bowling or soft ball• Support a local charity and involve your staff and

your business in the charity. Before you choose a charity, get input from your staff. (Avoid polit-ical or religious groups as not every employee may wish to support those choices. Those groups may be supported privately). Have a day where all profits from cake sales go to your chosen charity. Advertise the event so your

Keeping your staff happy is part of good human resource management. Happy employees are loyal employees. There are many ways to keep employees happy on a limited or even non existent budget. Here’s some ideas to get you started:


Education

customers will make a point of coming that day.

• Sponsor events at the local high school or college. Eventually no matter how great a boss you are, some staff may have to leave you. A good reputation and being well known in the community will make recruiting easier.

For Long TerM sTaFF • Medical and dental plans for

employees and their families. A generous dental plan is often a reason employees stay even if they could earn higher wages

somewhere else.

• Take advantage of any type of training that can help employees do a better job. Look at the night school catalogue in the commu-nity. Is there anything that will make your employees better at their jobs? If so, buy their place and pay for them to attend. There are many experts in our industry who can custom design training for your employees. Con-tact the BCRFA for informa-tion and suggestions. Sending employees to learn new skills is a reward. Employees quickly realize “My employer thinks

highly of me. I know this because they’re investing in me”

• Close for a day, rent a mini van or bus, pack all the employees on board and head out for an edu-cational adventure….visit the local tourist hot spots and have lunch at a legendary restaurant. Let your staff see for themselves what makes the hot spots hot and the restau-rant legendary. Pay wages and pick up the tab for the day (you can be virtually assured of getting huge discounts when you tell the opera-tors the reason you are bringing in a van full of your employees) Your employees will have fun and become well informed tourism ambassadors.

“happy employees are loyal employees”

I’m interested in hearing YOUR ideas and stories.

Email your stories to me at [email protected] You and your employees may be featured in the BC Restaurant News!

Gillian MacGregor is the BCRFA HR representative working for you to help solve your staff issues


Education

Why Bother Being

where do I start?

January is a time to make resolutions, start fresh, and for many, balance the

year-end. The resolutions can be numerous but you may have chosen to try and source more locally, increase your recycling, reduce your energy usage or make a commitment to your com-munity in an effort to be a more sustainable restaurant. However, if you are going to follow through with these resolutions can you call yourself a “green” restaurant?For most business owners keeping the bottom line to a minimum is a key focus. The restaurant industry is no different and is renowned for smaller margins. The problem is, there is yet to be a connection made between going green and increasing profit for many restau-rant owners. The perception is that there is a high cost to intro-ducing sustainable initiatives.This does not have to be the case. The centre of the plate is

the main focus for all restaurants; it’s what customers that and, of course, a little atmosphere and service. If your average plate cost is $15, would it be feasible to switch all proteins to organic? Of course it wouldn’t. Would you be able to replace all of your toilets to dual flush? Maybe. Would it be possible to reduce your hot water temperature to 140 degrees instead of 160? Of course you could, so why not make the simple change? This is what we call picking off the low hanging fruit, and in a lot of restaurants there is an abundant harvest.Having a plan to help your-selves become a little greener is important; it helps you iden-tify the actions you can take to save energy, water, waste and most importantly, money. Think of it this way, if you picked off five pieces of low hanging fruit this year which saved you $1000 over the year and you were plan-ning to replace your hot water

system at the end of the year, that extra $1000 would help you afford the 98% efficient system. So, not only would you reduce your bottom line because you have a more efficient hot water system but you would also con-tinue to save the $1000 a year.We can make the small differ-ences that add up to a lot, for your back pocket, the environment and your local community. Admittedly, just changing your fire exit signs, that by law have to be on 24hrs a day to LED versions (which, with utility incentives, have an ROI of just eight months) is not a premise to calling yourselves the saviors of the planet but it is a start.If you make a positive change, document it , be proud and edu-cate your customers about what you are doing, you’ll be surprised how quickly it will pay you back. If you make that change today you are a “greener” restaurant tomorrow.

Darrell Eason GreenStep, Green Table Network Advisor


Education


To participate in Dining Out For Life, contact Darren Royea at 778.986.8768

For more event information, visit www.diningoutforlife.ca

For more information on the beneficiaries, visit www.friendsforlife.ca or www.alovingspoonful.org

Follow on twittter @DineOut4LifeVan

“Our job is to build up excitement and drive traffic to participating

restaurants”- Lisa Martella

For more than 16 years, Dining Out For Life has partnered with BC res-taurateurs to support people living

with HIV/AIDS. This year we are engaging in social media like never before to boost the event and plug participating restau-rants. We invite you to come onboard.Over the next two months, Dining Out For Life is reaching out to its Twitter and Facebook followers and fans to connect the event to patrons at participating restaurants. “We’re tweeting each restaurant and strate-gically telling its story online to thousands of followers and friends,” said Sheena Sargeant, Executive Director of Friends For Life.Follow us now on Twitter and Facebook under the name DineOut4LifeVan.Here’s how the event works: On Thursday, March 24, 2011, tens of thousands of customers will descend on over 230 Dining Out For Life restaurants from Whistler to

White Rock and across the Fraser Valley in support of people living with HIV/AIDS, and two incredibly important beneficiaries – A Loving Spoonful and Friends For Life.

“Our job is to build up excitement and drive traffic to participating restaurants,” said Lisa Martella, Executive Director of A Loving Spoonful. “Your restaurant’s profile in our promotional flyer, website and social media platforms is what connects Dining

Out For Life patrons to your restaurant.” In turn, restaurants remit 25% of food rev-enues generated on March 24, 2011 to Dining Out For Life.“Sumac Ridge Estate Winery is pre-senting Dining Out For Life once again,” said Sargeant. “By participating in this event, you will add value and heart to your brand and extend your reach into the community. Our social media restau-rant awareness campaign will help make it happen.” “Last year’s Dining Out For Life marketing campaign, valued at over $200,000, was driven by mainstream print, radio, TV and online advertising,” said Martella. “Global BC, the Vancouver Sun, News 1130 and JackFM were just a few of the premier media sponsors promoting last year’s event. We’re aiming for no less this year. Together, we can continue to make Dining Out For Life a signature dining experience.”

Social Media Powers Restaurant Awareness & Worthy Cause

Tweat Out For Life

another way the BCFRA is saving you money

Music Licensing Agreement Reached with Re:S und

Have you recently been contacted by Re:Sound about licensing obligations that apply when using background music in your

establishment(s)? Are you a BCRFA member? If you answered yes to these two questions, reading this article can save you money. Many of out members contacted us with questions regarding letters they recieved from Re:Sound containing past period licence fees for the use of background music dating as far back as 2003. Realizing that unexpected bills can not only be frustrating, but can also hurt your cash flow, we contacted Re:Sound to see how we could help our members mitigate these fees. The result? BCRFA members will enjoy an exclusive limited time offer ending May 31, 2011. Depending on the size of your business, this could mean substantial savings. The BCRFA will provide members with a template form providing instructions on how to calculate the background music licence fee owing to Re:Sound, and will direct members to the appropriate employee within Re:Sound’s Licensing Depart-ment to contact. This form will also reference the agreement between the BCRFA and Re:Sound that is offered to BCRFA members who pay their applicable Re:Sound background music licence fee, before May 31, 2011.

Music in an important part of the mix for eating and drinking establishments in attracting and retaining business. Studies have shown that music is an important part of creating atmosphere in restau-rants and bars, and that customers stay longer and consume more in establishments where they enjoy the music. There have been a number of studies done on consumer’s attitudes towards music, and the value they place on it. www.music-worksforyou.com contains a wealth of information on this topic. Re:Sound (formerly the NRCC) is the Canadian not-for-profit music licensing company dedicated to obtaining fair compensation for artists and record companies for their performance rights. All tbe money that is colleced, less only actual costs, goes to these creators of recorded music.You must contact the BCRFA for the details of this exclusive offer and pay your applicable Re:Sound background music licence fee by May 31, 2011 to be eligable for this program. For further informa-tion, please contact Sharron Tulk at 604-669-2239 extension 102 or [email protected]


Education

Music Licensing Agreement Reached with Re:S und

Small businesses across B.C. will be able to access free energy-efficiency advice, equipment and incen-tives with the new LiveSmart BC: Small Business Pro-gram. Minister of Energy Steve Thomson launched the program at the BC Foodservice Expo in Vancouver.The $15-million, three-year LiveSmart BC: Small Business Program will be tailored to meet the needs of key sectors such accommodations, retail, agricul-ture, offices and more than $4.5 million allocated for upgrades in the restaurant industry. “This program was designed with small business and restaurant owners in mind. We want to make efficiency upgrades easy and affordable so entrepreneurs can focus on what matters most: serving their customers,” said Thomson. “The support and products offered through the LiveSmart BC: Small Business Program can save businesses thousands of dollars in equip-ment and utility costs.”Building on the successful residential LiveSmart BC: Efficiency Incentive Program, this new program will support small businesses owners who may not have the time, information or resources to make energy effi-cient improvements.There are four components to the program:• Business Energy Advisors will deliver free energy

assessments, help owners tap into available product incentives and cash rebates, and help co-ordinate product installation.

• Direct Installation will fund 100 per cent of the cost of replacing and installing select energy-efficient equip-ment such as lighting and pre-rinse spray valves for commercial kitchens.

• Enhanced Product Incentives will increase cash rebates for more than 10,000 energy efficient products.

• LiveSmart Champion an open call for businesses to access funding for new, innovative ways to conserve energy.

“The restaurant industry welcomes this program to assist an energy dependent sector to become more energy-efficient,” said Ian Tostenson, president and CEO of the BC Restaurant and Food Services Asso-ciation. “We’re grateful to government to have the foresight to assist small businesses in saving time and money as they become more energy-efficient.”“This program will allow thousands of B.C. small busi-nesses to save money and reduce their energy con-sumption,” said John Yap, Minister of State for Climate Action. “We know small businesses are the backbone of the economy and together we can work towards our climate action goals.Once complete, the LiveSmart Small Business pro-gram is forecast to save businesses over $7 million in utility costs and 82.5GWh of electricity per year, enough to power 7,500 homes. More than 4,000 small busi-nesses are expected to benefit from direct installation and incentives, helping B.C.’s reach its goal of reducing greenhouse gas emissions by 33 per cent by 2020.

For more information or eligibility, visit www.livesmartbc.ca/green_business/index.html


Membership

BCRFA helps launch LiveSmart BC

From left to right: Ian Tostenson engages a crowd, speaking on LiveSmart BC; Minister of Energy Steve

Thomson and Minister of Agriculture Ben Stewart launch the new program; BCRFA’s booth attracted many visitors.

News Makers

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

follow member’s tweets


Membership

Your one stop solution for liquor licensing

Contact Bert Hick - President, Rising Tide Consultants Ltd.

1270—1130 West Pender St. Vancouver, BC V6E 4A4 Email: [email protected] 604 669-2928 www.risingtideconsultants.ca

• Consulting for the hospitality industry • Applying for and managing new liquor license applications• Manage changes to an existing liquor license• Buying and selling licenses• Location review to maximize licensing opportunities

• Government/community relations• Rezoning and development permit applications• Independent market studies, marketing

demographic and site studies• Work with clients on enforcement issues

Our specific services include:

New Members...welcome to the association

Bistro 326 Brownstone RestaurantChase PaymentechKettle Valley StationLittle Dino Enterprises, LTD

Monashee’s Bar and GrillThe Noodle Box Pluto’s Restaurant Pointbreak Consulting Group

The Rotten Grape RestaurantVivreau Water Systems CanadaWasabi IzakayaWestern FInancial Group


For more information on any of these events, or to register, visit www.bcrfa.com/event-calendar

Food Events

Membership

HOSPITALITY INDUSTRY INFORAMTION EVENTFebruary 7, 2011 1:00pmThe Nanaimo Rugby ClubOpen invitation to all Hospitality Business Owners and Managers to this forum for discussion on the “.05 Liquor Law” with Rich Coleman, MLABCRFA CENTRAL ISLAND BRANCH QUAR-TERLY DINNERFebruary 22, 2011 6:30pm Cocktails, Dinner 7:00pmThe Grand Hotel, Nanaimo A special banquet menu for $30 with discussions on current events presented by the core mem-bers/directors. Please RSVP to Bill at number shown below or to Suzie Sirri 250-758-3000 at the The Grand.

DINE AROUND & STAY IN TOWN VICTORIA GALA MENU LAUNCHFebruary 16, 2011 5:00pm to 8:00pm3 course menu @ $20 $30 & $40 Hotel Stays @ $69, $79, $99 and $129

DINE AROUND AND STAY IN TOWN VICTORIAFebruary 17 – March 6Over 50 participating restaurants offer three-course menus for $20, $30, or $40 per person and are all paired with BC VQA wine suggestions. Select Victoria hotels and accommodations will be featuring rates of $79, $89, $99, and $129. Visit www.tourismvictoria.comPARKSVILLE UNCORKEDFebruary 25 – 27, 2011Tastings, seminars and brunches will take place on Vancouver Island, showcasing wine and food from Parkville’s finest beach resorts. Visit www.parksvilleuncorked.com

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BCRFA patrons of the industry:

http://www.bcrfa.com/bc-restaurant-news

©2011 British Columbia Restaurant & Foodservices Association

439 Helmcken StreetVancouver, BCV6B 2E6t: 877 669 2239f: 604 669 [email protected]

Chair: Rob Fussey CEO/President: Ian Tostenson Director, Finance: Durda Krilic Director, Marketing & Membership: Sharron Tulk BCRN Publisher: Candice Harvey Co-ordinator Membership Development: Kaity Gordon

FOR EDITORIAL INFORMATION OR TO ADVERTISEPlease contact Sharron Tulk

phone: 1 877 669 2239 email: [email protected] web: www.bcrfa.com

ABOUTBC 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 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. BCRN is an online magazine.

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