ONLINE HOURS: Feb 28-Mar 3, 2021 - 9am-5pm EST Daily

Stay tuned for updates and new additions. Schedule is subject to change. 

RC Leadership Content

Ticketed Event

Competitions

Events

SUNDAY, FEBRUARY 28

 
9:00 am
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Speaker Stage
Speaker Stage
Restaurants Canada's Industry Outlook
9:00 am - 9:45 am

Restaurant Canada’s Senior Economist, Chris Elliot has been collecting data and connecting with the industry throughout the year to gain an in-depth understanding of where our industry is headed. The data is in and he’s ready to share his results. Learn about the latest consumer and sales trends and get a deeper understanding of what these market behaviours mean for your business. Don’t miss this insightful industry outlook.

Speakers:
Todd Barclay, President & CEO, Restaurants Canada
Chris Elliott, Senior Economist, Restaurants Canada
Lauren van den Berg, Executive Vice President, Government Relations, Restaurants Canada

Voodoo Doughnut: How the Iconic Brand Built a Cult Following
10:00 am - 10:45 am

Started as a hole-in-the-wall, tiny doughnut shop in Portland, Oregon, Voodoo Doughnuts has grown, expanding to multiple, thoughtfully chosen locations across the US. They hit the scene and have gained international attention for their unconventional flavours and memorable branding. CEO Chris Shultz is sharing the story behind Voodoo’s success, from how they built an iconic brand and culture, the challenges they faced and surmounted and how they’ve adapted through the pandemic.

Speaker:
Chris Shultz, CEO, Voodoo Doughnut

Are Canadians Ready to Come Back? Data Insights on Canadian Consumers
11:00 am - 11:45 am

Presented by Corus Entertainment
Join Canada’s largest media company for an in-depth look at how consumers' feelings have shifted throughout the pandemic and what that means for your future. Corus has been tracking Canadian consumer’s attitudes since last March and have deep insights into the different psycho-segments and regional differences. Hear what Canadian’s are thinking to help you prepare your business for the future, and win them back.

Speakers:
Shauna Houlton, Director, Consumer Insights, ‎Corus Entertainment
Janet Zuccarini, CEO & Owner, Gusto 54 Restaurant Group

Canada’s Independent Leaders Talk the Fate of the Independent Restaurant
12:00 pm - 1:15 pm

Presented by AMEX
Independent restaurants were one of the hardest groups hit by the pandemic and we need to talk about it. Join us for an intimate chat with independent restaurateurs from across Canada on how they adapted and stayed afloat. Tune in as they share their tips and insights, and discuss what we can do to support each other. This conversation dives into the realities of the pandemic and what this means for the future of the independent restaurant. A can’t miss for independent operators from across the county

Speakers:
Donna Dooher, Owner, Mildred's Temple Kitchen
Patrick Kriss, Chef & Owner, Alo Group
Brenda O'Reilly, Co-Owner & President, YYT Foodservices
Patrick Saurette, Owner, The Marc Restaurant Group

Menu Profit Models: Menu Engineering for Maximum Return
1:30 pm - 2:15 pm

Consumer behaviour has shifted and many new habits could last post-pandemic, so what does that mean for your menu? The industry has survived through an extremely tough year and to help restaurants recover we’ve put together a dynamic session on how you can engineer your menu to earn larger returns. Technomic will share international insights on what menu trends and successful approaches they’ve seen emerge. The restaurant consultancy firm, The Fifteen Group will dive into successful strategies and case studies that will help you put your menu pivoting plans into action.

Speakers:
David Hopkins, President, The 15 Group
Damon Horn, Research Analyst, Technomic

Exploring New Revenue Opportunities
3:00 pm - 3:45 pm

Presented by BDO
We’re continuing to see restaurants and food businesses thrive outside the traditional bricks and mortar model. If you’ve been thinking about expanding or growing your business in a different direction, this session is not to be missed! We’re sitting down with caterers, pop-up purveyors, food trucks and franchisers to learn how they grew, thrived and found success outside of the box.

Speakers:
Toben Kochman, Chief Culinary Consultant & Owner, Toben Food by Design Inc.
John Lettieri, Founder, President & CEO, Hero Certified Burger
Lyn Little, Partner, National Franchise Leader, BDO Canada LLP

Ones to Watch: Online Live with Richmond Station
4:00 pm - 4:45 pm

Go behind the curtain for an intimate, one-on-one conversation with Carl Heinrich of the popular independent restaurant and brand, Richmond Station. He’ll walk you through his restaurant and experience, where you’ll learn how he has found success before and during the pandemic by sourcing local ingredients, offering themed meal experiences, wine subscriptions and going tip-free.

Speaker:
Carl Heinrich, Co-Owner, Richmond Station

Culinary Stage
Culinary Stage
Foodways: Connecting People and Place Through Food
10:00 am - 10:45 am

Presented by Culinary Tourism Alliance
Foodways help us understand how ingredients and dishes relate to the heritage and traditions of a specific community or group of people. They are fluid, changing in response to the social, economic, and environmental conditions of a place. In this session, we explore how foodways can help you pivot. We will empower you with the tools to tell more meaningful stories about your own food and drink offerings and move forward post-pandemic. Learn to celebrate your ‘tastes of place’ and the resources available to help you get there.

Speakers:
Lynnette Bain, Vice-President, Tourism Windsor Essex Pelee Island
Agatha Podgorski, Director of Communications, Culinary Tourism Alliance

Community & Collaboration: Diversifying Restaurant Revenue & Growing Margins through Smart Local Partnerships
1:00 pm - 1:45 pm

Presented by Dairy Farmers of Ontario
Afrim Pristine shares insights on how his family grew partnerships to turn Toronto's now legendary Cheese Boutique into a profitable, diversified business. Afrim will discuss the opportunities created by newly-hatched entrepreneurialism within the restaurant sector, how to get started, and practical info on start-up costs and market demand. He will dive into how to craft private label products that resonate with customers, boost profits and harness the potential of co-packing and retail distribution.

Afrim will be joined by Chef Victor Barry of Piano Piano to share a real-world case study about how pizza, Ontario cheese and local partnerships helped close his revenue gap.

Speakers:
Victor Barry, Owner, Piano Piano
Afrim Pristine, Maître Fromager & Co-Owner, Cheese Boutique

How to Make the Perfect Italian Pizza Dough
2:00 pm - 2:45 pm

Presented by Bellavita Italian Pavilion
World Pizza Champion and Business Consultant Ralph Carlone will be live sharing his secrets on how to craft the perfect pizza dough. Chef Ralph will share precious insights on sourcing the right ingredients and the techniques to make the dough thanks to which your customers can enjoy an authentic Italian pizza.

Speaker:
Ralph Carlone, Bakery & Pizzeria Consultant, PizzaPerPassione Academy

Bar & Beverage Stage
Bar & Beverage Stage
Global Bar Check-In
11:00 am - 12:15 pm

Presented by Beam Suntory
We know how the recovery is going here in Canada but how about the rest of the world? While many of us felt the negative effects of lockdown, there have been learnings we can take from how bar industry leaders in other countries have handled the similar ups-and-downs of the ultimate”‘make lemonade from lemons” situation. We are connecting with industry experts from around the globe to talk the good, the bad, the innovations and the lessons from this past year.

Speakers:
Sly Augustin, Owner, Trailer Happiness UK & Best International High Volume Cocktail Bar at TOTC
Evelyn Chick, Founder, Evelyn Chick Projects and Designer & Operator, SALTY, Stay at Home Cocktail Club
Martin Hudak, Co-founder, Maybe Sammy Australia, Forbes Slovak 30 under 30 & Drinks International Bartender of the Year 2019
Bannie Kang, Co-Owner of Mu Taipei, 2020 Diageo World Class Winner & Bartender of the Year 2020

Guest Services without the Guests
1:00 pm - 1:45 pm

Delivery and e-commerce apps like UberEats and Shopify have created an easy platform to sell on, but how do you maximize your offerings to reach the customers you want? Without face-to-face interaction, quality checks and the multi-sensory experience of your venue - the lights, the music, the ambiance - how do you attract guests who buy into your ethos and brand? And how do you earn their loyalty beyond a one-time click during the holidays? On this panel, we will address these questions and explore how to create a top-notch guest experience, without in-person interactions and help your business thrive while relying on third-parties systems.

Speakers:
Emily Blake, Proprietor, Bar Mordecai
Hailey Burke, General Manager, Bar Raval
Adrian Ravinsky, Proprietor, 416 Snack Bar
Christina Veira, Spirits Educator, Founder, Side Duties & General Manager, Bar Mordecai

Discovering the Gems of Quebec
2:00 pm - 2:45 pm

Presented by Spirits of Quebec & Made with Love
Gin is one of the quickest developing spirit categories in the world and Quebec has been leading the charge here in Canada. But that’s not the only spirit that the great local distilleries our neighbouring province has produced. Noted bar owner and beverage expert Andrew Whibley will guide you through innovations in the craft distillery industry of La Belle Province. In the spirit of supporting your local purveyors, this session is not to be missed!

The first 20 attendees who register by February 19 will receive a cocktail kit courtesy of Spirits of Quebec and Made with Love.

Speakers:
Andrew Whibley, Bar Expert & Owner, Cloakroom Bar

The Future of Format in Beer & Beyond
3:00 pm - 3:45 pm

Presented by Labatt Breweries of Canada
Join for the sharing of insights and best practices on the evolving the beverage menu to meet changing guest needs. Understand from market insights and the experience of national restaurant brands and suppliers, how consumer interests have shifted and what you need to address and adapt to engage with guests differently. From beer style selection, draught and packaged beer takeout, canned seltzer and draught cocktails, and eCommerce – the future of format is changing in beer and beyond.

Speakers:
Nathan Cameron, National Beverage Director, Recipe Unlimited
Jason Greyerbiehl, VP Key Accounts, Labatt Breweries of Canada
Olivier Guillard, National Category Manager, On-Premise, Labatt Breweries of Canada

Beyond the Rail Cocktail Competition
4:00 pm - 4:45 pm

Presented by Beam Suntory
We're going 'beyond the rail' this year as we bring back your favourite cocktail competition online. This year's competition showcases not only your creativity, marketing savvy and business expertise, but competitors from across Canada will combine their professionalism, showmanship and numbers savvy to create from a sellable cocktail kit concept-to-box concept in front of a panel of esteemed judges.

MONDAY, MARCH 1

 
8:30 am
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Speaker Stage
Speaker Stage
Where do we go from here: COVID-19’s impact on foodservice & hospitality
8:30 am - 9:15 am

Post-pandemic will we return to how things were before? That is the million dollar question and Canada’s top data research firms have the answer. Hear from Technomic, Ipsos and NPD on where the industry is headed. They’ll share insights on the lasting effects of the work from home movement on foodservice, where Canadians are spending their dollars and the evolution of service coming out of the pandemic.

Speakers:
Asad Amin, Vice President, Ipsos
Vince Sgabellone, Foodservice Industry Analyst, The NPD Group
Melissa Wilson, Principal, Technomic Inc.

CEO Panel: Quick-Service Restaurants
9:30 am - 10:45 am

Presented by SkipTheDishes
These iconic brands are at the forefront of the quick service restaurant industry, reaching Canadians across the country. Hear about the new exciting menu and tech innovations they have in the works, how they are evolving their brands to reach the changing consumer and what they did when faced with the challenges brought on by the pandemic.

Speakers:
Todd Barclay, President & CEO, Restaurants Canada
Duncan Fulton, Chief Corporate Officer, Restaurant Brands International
Nivera Wallani, President and General Manager, YUM! Brands

Maturing of the Ghost Kitchen Concept
11:00 am - 11:45 am

Presented by Russell Hendrix
The ghost kitchen model is continually evolving and we are seeing new models and business approaches emerging. We’re bringing international and local ghost kitchen operators to talk about their approaches, from a turn-key set-up to the sister restaurant partnership model, and the importance of location. With the pandemic amplifying the already growing consumer demand for convenience brought through delivery, the ghost kitchen category will continue to grow.

Speakers:
Oren Borovitch, COO & Co-Founder, Kitchen Hub
Carl Segal, COO, Reef Technology
Andy Wiederhorn, CEO, Fat Brands

Feeding the Recovery: Understanding Post-Pandemic Industry Shifts
12:00 pm - 12:45 pm

Presented by OMAFRA
We are at the brink of putting this pandemic behind us, but its effects will have a lasting impact, so how do we move forward and recover? Bringing industry and research experts, we dive into the discussion looking at how the industry and consumers have changed and what this means to restaurateurs. We will look at successful case studies and examine how the industry can re-emerge from the pandemic and move forward, with a solid understanding of what’s ahead.

Speakers:
Sylvain Charlebois, Senior Director of Agri-food Analytics Lab, Dalhousie University
Andrea Johnson, Chief Storyteller, Brain Candy Marketing Ltd.
Vince Sgabellone, Foodservice Industry Analyst, The NPD Group

The Future Workforce: How to Recruit & Rebuild Your Team Post-Pandemic
1:00 pm - 1:45 pm

Presented by BDO Canada
The hospitality industry was already facing a labour shortage before the pandemic started, now this issue is amplified even further amplified. In order to recruit and retain quality talent, restaurants need to reevaluate their recruitment tactics and company culture. This involves understanding the employment landscape and how to reach the new generation joining the workforce. We'll be sharing insights on how to recruit, re-train and retain top talent.

Speakers:
Philip Mondor, President and CEO, Tourism HR Canada
Adam Morrison, President & CEO, Ontario Tourism Education Corporation
Jody Palubiski, CEO, The Charcoal Group
Lori Wilson, Manager, People & Change, BDO Consulting, BDO Canada LLP

How to Bring Transparency & Consistency to Your Delivery Partnership
2:00 pm - 2:45 pm

Presented by Uber Eats
With delivery becoming a growing avenue for restaurants, it is important to create win-win relationships with your delivery partners. This panel is about making delivery work for your business with a partnership that is built on transparency, trust, and providing a top notch & consistent guest experience to your customers. At this session we will be bringing insightful knowledge from Uber, one of the largest delivery operators, as well as, owners and operators who have found success with delivery. Learn how to make delivery work for you.

Speakers:
Asad Amin, Vice President, Ipsos
Robert Cifarelli, Director, Mobile Consumer Success, A&W Food Services of Canada Inc.
Dan Gunam, Founder & CEO, Calii Love
Nicole Wharry, Sales Manager, Uber Eats Canada

Delivering During the Pandemic: Fireside Chat With Domino's CEO

Domino’s has said they are “a tech company that sells pizza.” They were doing delivery before anyone else was, and as delivery has evolved, they have been at the forefront, with a strong technology infrastructure and innovative minds leading the charge. The one at the helm of this innovative, tech-driven revolution is Domino’s international CEO Ritch Allison, who will be sitting down with us for a rare, one-on-one fireside chat to talk about robots, drones and what’s next for delivery.

Speakers:
Ritch Allison, CEO, Domino's Pizza Inc.
Todd Barclay, President & CEO, Restaurants Canada

Finding Food, Fame & Fireworks: Fireside Chat with Chef Michael Smith
4:00 pm - 4:45 pm

Chef Michael Smith wears many hats - restaurateur, innkeeper, author, Prince Edward Island’s food ambassador, Food Network host and nutritional activist. He has built a successful career on and off camera both in Canada and abroad, sharing his delicious recipes, bringing passion to many honourable culinary causes and recently received the Order of Canada. Hear how he built his career, sharing lessons along the way and find out how he shifted his family's restaurant and inn in response to the pandemic. You don’t want to miss this intimate discussion with one of Canada’s most beloved chefs from his backyard test kitchen.

Speakers:
Donna Dooher, Owner, Mildred's Temple Kitchen
Michael Smith, Restaurateur, Innkeeper, Author, Food Network Host, Sustainability Advocate & Nutritional Activist

Culinary Stage
Culinary Stage
Foodservice Foraging: How to Bring Your Backyard to Your Menu
10:00 am - 10:45 am

Presented in collaboration with Toronto Food Film Fest
Sustainable foraging has been growing in popularity alongside the farm to table movement as customers want to support local and understand where their food is coming from. Foraging doesn’t have to be intimidating as you can find ingredients in your own backyard to integrate into your menu. Hear from First Nations foraging experts on best practices, including where to go, how much to reap and the best tools to use. Learn some easy to make recipes and the art of syrup tapping.

Speaker:
Shawn Adler, Chef, Pow Wow Cafe & The Flying Chestnut Kitchen
Paul Natrall, Owner, Mr. Bannock

Kitchen Trends: How the New Normal Will Drive Innovation
11:00 am - 11:45 am

Presented by Welbilt Canada
Once we move past the pandemic, what will kitchens look like? We won’t be going back to the way things were. Dive into a discussion with innovation and culinary tech experts on how the new normal will drive innovation. They’ll talk about unexpected trends we’ll see emerging, touching on post-pandemic practices, we weren’t even thinking about yet. They’ll provide you with a peek into the kitchen of the future and how to get there.

Speakers:
Rick Caron, Executive Vice President & Chief Innovation Officer, Welbilt, Inc.
Omar Jacques Omran, Sr. Director, KitchenConnect, Welbilt Inc.

Peruvian Cuisine: From Our Land to Your Menu
12:00 pm - 12:45 pm

Presented by PROMPERU Canada
From Astrid & Gaston, one of Latin America’s Best 50 Restaurants and arguably the best restaurant in Lima, Peru, Executive Chef Jorge Muñoz shares his culinary secrets. He’ll take you through how to create his favourite modern Peruvian dishes that you can add to your menu and offer your guests unexpected, delicious new dishes. He’ll share the ingredients sustainable history and how to bring your ingredients to life with the power of storytelling with food.

The first 40 attendees who register by February 19 will receive a Peruvian Culinary Kit courtesy of PROMPERU Canada. Only open for residents within the GTA

Speaker:
Jorge Muñoz, Executive Chef, Astrid & Gaston

Garland Canada Culinary Competition
1:00 pm - 1:45 pm

Produced by Garland & Restaurants Canada
Catch Canada’s top up-and-coming chefs face off under the watchful (virtual) eyes of our four esteemed judges, the 12 finalists will be tasked with creating a dish that demonstrates how to “Feed The Recovery.” Dishes will be designed with the present and future state of the industry in mind and will explore themes such as; an innovative solution for takeout, a dish that can travel long distances, a dish that could be frozen and reheated creating a retail solution, a fine dining home solution or a health-focused, nutrient dense option to name a few of the possibilities.

Sustainability, Seafood & COVID: Keeping Seafood on the Menu to Fuel Recovery
2:00 pm - 2:45 pm

Presented by High Liner Foodservice
Margins are tighter than ever and sustainability is still a top priority for consumers, so we’re here to bring you options that fuse affordability and sustainability together that you can easily integrate into your menu. During this hybrid discussion and culinary showcase, we’ll talk about the best valued seafood species and breakdown average costs. Our line-up of seafood chefs will showcase how to recreate their low-cost, yet utterly irresistible favourite sustainable seafood dishes.

Speakers:
Ned Bell, Partner, General Manager, & Executive Chef, Naramata Inn and Ocean Wise Seafood Ambassador & Sustainability Leader
Bill Dimento, Vice President Corporate Sustainability and Government Affairs, High Liner Foodservice
Charlotte Langley, Chief Culinary Officer & Co-Founder of Scout Canning and MSC Ambassador
Graham Schave, Chef, High Liner Foodservice

Best of Butchery: Uncovering Menu Ideation & Industry Tools
3:00 pm - 3:45 pm

Presented by Canada Beef
Join top chefs from the Canadian Beef Centre of Excellence as they dive into the best of butchery. They’ll discuss and showcase product attributes and versatility, innovative techniques, address current challenges and identify new opportunities. You’ll also uncover new approaches for maximizing beef on your menus, and equip your team with the tools to speak confidently about your menu offerings.

Speakers:
Cameron Pappel, Culinary and Innovation Manager, Canada Beef Centre of Excellence
Mathieu Paré, Executive Director, Canada Beef Centre of Excellence

Bar & Beverage Stage
Bar & Beverage Stage
State of the Bar
10:00 am - 10:45 am

Presented by SkipTheDishes
The pandemic has caused major shifts in how the bar industry operates and interacts with its customers and leaves us with the question, what is the state of the bar industry and moving forward? Learn from data experts as they dive into the latest consumer and sales trends and get a deeper understanding of what these market behaviours mean for the bar business.

Speakers:
Donna Crecca, Principal, Technomic
Blair MacNeil, General Manager, Canada, Bacardi
Steve Puchala, Senior Vice President, Restaurants, SkipTheDishes

Beer CEO Panel: Business Building Beer Insights
11:00 am - 11:45 am

Presented by The Beer Store
Join us for an in-depth discussion with the leaders behind Canada’s top beer companies. Learn how the beer industry has evolved in response to the pandemic and how to reach the evolving consumer and stay up-to-date on emerging beer trends.

Speakers:
Fred Landtmeters, President & CEO, Molson Coors Canada
Ted Moroz, President, Brewers' Distributor Limited and The Beer Store
Kyle Norrington, President, Labatt Breweries of Canada
Greg Taylor, CEO & Founder, Steam Whistle Brewing

Coffee Panel: Robust Discussions on Coffee Diversification & Shifting Cafe Culture
12:00 pm - 12:45 pm

Presented by Dairy Farmers of Canada
Coffee culture has shifted in response to the pandemic and may have long-lasting effects, as we see coffee at home products soar and business models moving from the sitdown model to fully embracing grab-and-go. We are seeing cafes bringing in subscription services and innovation happening across the board. Grab your own cup of jo and sit down as we discuss the future of coffee and cafe culture.

Speakers:
Kyle Brown, Co-Founder, Unified Data Labs
Robert Carter, Managing Partner, The StratonHunter Group
Catherine Crozier, Chair, Senior Director, Strategy, Marketing & Brand Innovation, McDonald’s Restaurants of Canada
Samuel Heath, Head of Retail, Tim Hortons

The New Satellite Bar: Strategizing your Off-Premise Sales
1:00 pm - 1:45 pm

Presented by Lightspeed
The off-premise strategy for a bar used to be straightforward. It was events like weddings and corporate parties. Now, with the expansion of liquor laws in most provinces across the country, “OP” can look like subscriptions, cocktail kits, virtual tastings, mixology packages and more. This talk focuses on the nitty-gritty business details including; how do you create a program? What app do you use? How do you craft a bar-quality product for the at-home consumer?

Speakers:
Dirk Aumellier, Director of Nightlife, Honeycomb Hospitality Group
Juanita Dickson, President, Gusto 54 Hospitality Group
Melanie Martel, Product Marketing Manager, Lightspeed
Christina Veira, Spirits Educator, Founder, Side Duties & General Manager, Bar Mordecai

Diversify Your Revenue Stream
2:00 pm - 2:45 pm

What do you do when you have a space full of staff, equipment and product that you can’t use for its intended purpose? You not only switch directions (i.e. pivot) but for many, you expand as well. Covering micro and online events, grocery store concepts, ghost kitchens, film shoot locations and more. Our panelists will guide you through how they took what they were left with, and created real business concepts and strategies that will last far past any talk of “pivots”and “recovery."

Speakers:
Evelyn Chick, Founder, Evelyn Chick Projects and Designer & Operator, SALTY, Stay at Home Cocktail Club
Natasha Mytnowych, Director, Globe and Mail Centre
Shawn Soole, Owner & Principal, Soole Hospitality Concepts
Massimo Zitti, Owner, Mother Cocktail Bar

The Science Behind Scaling Up
3:00 pm - 3:45 pm

Even in the world’s busiest bar, you’re creating a cocktail for enjoyment in that moment. The temperature, flavour, colour, and stability should only have a life cycle of 15 minutes - or less, depending on how quickly your guest drinks. With many bars and restaurants now more similar to production facilities than dimly lit lounges, it is more important than ever to ensure your product is safe, shelf stable and cost-effective. We’ll talk about everything, from acids to bottling to abv and more. This is a must-attend session for anyone looking to enter the cocktail kit and bottled cocktail game.

Speakers:
Nick Kennedy, Partner, Civil Liberties, Vit Beo
Christina Veira, Spirits Educator, Founder, Side Duties & General Manager, Bar Mordecai
Owen Walker, Partner, El Rey Mezcal Bar

Unexpected Wine & Cheese Pairings
4:00 pm - 4:45 pm

Presented by Dairy Farmers of Canada
Move past tradition and uncover eclectic, unexpected cheese and wine pairings. We’ll explore how to create a Canadian cheese and wine experience that will expand your charcuterie, snack and entreé offerings and provide inspiration for a happy hour or special occasion food kit.

The first 25 attendees who register by February 19 will receive a cheese pairing kit, plus wine recommendations, courtesy of Dairy Farmers of Canada. Must be of legal drinking age in your province of residence to register. Pairing Kits may include items containing gluten, nuts, and/or seeds.

Speaker:
David Beuadoin, Canadian Cheese Ambassador aka The Squeaky Cheese Guy

TUESDAY, MARCH 2

 
8:30 am
9:00 am
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11:00 am
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1:00 pm
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Speaker Stage
Speaker Stage
CEO Panel: Fast Casual Restaurants
11:00 am - 12:15 pm

Presented by SkipTheDishes
The fast casual segment continues to grow, and many have done well through the pandemic. From enticing new menu offerings to innovative service solutions born from the pandemic, join us for an intimate chat with both international and local fast casual CEOs. These leaders will discuss how they transformed their operations and menus during these trying times. They’ll be sharing their thought processes and how they plan to continue to move forward.

Speakers:
Alan Bekerman, Founder & CEO, iQ FOOD CO.
Scott Boatwright, Chief Restaurant Officer, Chipotle
Alexandra Gill, BC Restaurant Critic, The Globe and Mail
Bruce Miller, President, The WORKS Craft Burgers & Beer, South St Burger, Big Smoke Burger & Tosto Quickfire Pizza & Pasta

The Pandemic Effect: Economic Outlook on Issues Affecting You
12:30 pm - 1:15 pm

Presented by FCC
Two leading food industry economists will be engaging in an intimate discussion about the most relevant issues that are impacting you. Learn about supply chain disruptions and economic trends to identify emerging opportunities and risks in food markets. This discussion will move you past the numbers and into analytical answers and data-backed insights to help you prepare, plan and recover.

Speakers:
Chris Elliott, Senior Economist, Restaurants Canada
J.P. Gervais, VP & Chief Economist, Farm Credit Canada

Mental Health: Increasing Awareness & Supporting Tools
2:00 pm - 2:45 pm

Presented by WSPS
While health concerns over the past year have been centred on COVID-19, there has been another pandemic bubbling under the surface; a mental health pandemic. Lost and uncertain work situations, financial concerns and isolation have had devastating effects on many within our industry. We have put together a panel of experts to talk about the resources available to help you, your friends or colleagues, as well as, tips on how to identify and help if someone you know is suffering.

Speakers:
Hassel Aviles, Executive Director, Not 9 to 5
Darren Cheverie, Owner, Chartier & Board Member, In the Weeds
Andrew Harkness, Strategy Advisor, Organizational Health Initiatives, Workplace Safety & Prevention Services
Glenda Ann Robertson, Co-Founder, Kitchens 4 Missions
Shoel Davidson, Founder & President, Mind The Bar Foundation

Inclusive Kitchen: Tackling Systemic Racism
3:00 pm - 3:45 pm

As we take a step back to reflect on this year, we need to look at how we can tackle the systematic racism that is omnipresent in our kitchens and restaurants. Hear from well-known chefs who have experienced, seen and felt the devastating effects of racism and learn how to break down these barriers and biases to create change and encourage inclusivity in your own kitchens and operations.

Speakers:
Suzanne Barr, Chef, Social Advocate, Author, Suzanne Barr Food
Eden Hagos, Founder, BLACK FOODIE
Philman George, Corporate Chef, High Liner Foods
Roger Mooking, Chef & Host on Food Network & Cooking Channel
Joseph Shawana, Chair of Indigenous Culinary of Associated Nations & Professor at Centennial College

Ones to Watch: ONLINE LIVE with Barroco Group
4:00 pm - 4:45 pm

Go behind the curtain for an intimate, one-on-one conversation with Kate Boushel Director of Beverage & Education, Barroco Group on how the Barroco Group bars have pivoted during the pandemic.

Speakers:
Kate Boushel Director of Beverage & Education, Barroco Group

Culinary Stage
Culinary Stage
Made-in-Italy & Zero Waste: A Message of Authenticity & Sustainability
10:00 am - 10:45 am

Presented by Bellavita Italian Pavilion
Massimo Bottura needs no introduction. He is world-renowned as the chef of three-Michelin-star restaurant Osteria Francescana. He has been listed in the top five of The World's 50 Best Restaurants Awards since 2010 and is a powerful social activist and Goodwill Ambassador for the UNEP. In this 1:1 discussion he dives into his work, from the development of refettorios to fight food waste and social isolation through to how he selects the best Made-in-Italy products and runs his award-winning kitchen.

Speaker:
Massimo Bottura, Chef & Owner, Osteria Francescana

Behind the Barn Door: Onsite Live Chicken Farm Tour & Q&A
1:00 pm - 1:45 pm

Presented by Chicken Farmers of Canada
Canadians want Canadian chicken. They also want to understand farmers’ commitment to excellence in food safety, animal care, and sustainability. All this can get confusing, so we’re here to answer all your questions. Please join us for a live Q&A session where you take a tour of a Canadian chicken farm and speak directly with a farmer! Learn about what Raised by a Canadian Farmer truly means, so you can educate your guests and reassure them that the delicious chicken on your menu is raised by farmers you can trust.

Speakers:
Lisa Bishop-Spencer, Director, Brand and Communications at Chicken Farmers of Canada
Rachel Plett, Canadian Chicken Farmer

Seafood is Better To-Go
2:00 pm - 2:45 pm

Presented by High Liner Foodservice
Classic plating techniques are no longer a priority as we adapt to life during a pandemic. Delivery and takeout are now key to business survival and it is necessary to create to-go dishes that withstand the rigors of travel. We'll be sharing our top dishes that transport well, introduce new creative takes on seafood and exciting twists on the classic fish and chips meal. Learn more about the latest meal trends and how to create additional entree and snackable menu offerings.

Speakers:
Philman George, Corporate Chef, High Liner Foods
Graham Schave, Chef, High Liner Foodservice

Reinventing with Eggs
3:00 pm - 3:45 pm

Presented by Egg Farmers of Ontario
Learn from Technomic, the data experts, who will guide you through culinary and consumer trends that have endured and arisen in the midst of this pandemic. After diving into the insights, we’ll showcase innovative and diverse menu ideas that are delicious and affordable.

Speakers:
Nancy Hewitt, EFO Foodservice Program Consultant & IntoGREAT President
Peter Napathalung, Director, Syndicated Research, Technomic Inc.

Bar & Beverage Stage
Bar & Beverage Stage
Spirits CEO Panel: Alcohol Innovation to Keep Spirits Up
10:00 am - 10:45 am

A candid discussion with some of the top spirit CEOs. They will talk about how they’ve transformed their product offerings and marketing and where they see the spirits world heading next.

Speakers:
Paul Cirka, Founder & President, Cirka Distilleries
Neale Graham, Managing Director Canada & Canadian Brands, Beam Suntory
Blair MacNeil, General Manager, Canada, Bacardi
Jan Wescott, President & CEO, Spirits Canada

Rethinking Training
11:00 am - 11:45 am

Presented by WSET
Back in the day, you’d take a new employee on a restaurant tour, show them your ‘bar bible’, the floor plan and then send them off with a “good luck and don’t mess it up!” The ones that didn’t mess it up for the longest amount of time became managers. Now, as we build and shift the bar and beverage industry into a sustainable one, that is rooted in professionalism, we need to rethink that approach. In this session, we cover expanding concepts of safety beyond just the physical to include sexual and racial equity to navigating how to keep your staff informed when the world is constantly changing the rules. This panel is all about what the truly progressive and successful venue needs to focus on to create loyal, productive and happy staff.

Speakers:
Rob McCaughey, Senior Commercial Development Manager, Innovation, WSET Americas
Christina Veira, Spirits Educator, Founder, Side Duties & General Manager, Bar Mordecai

Rediscover Your Guest: The 2021 Consumer
12:00 pm - 12:45 pm

Presented by Labatt Breweries of Canada
Pivoting is happening, but in which direction? With guidance from an expert insight panel, rediscover your guest and learn how consumers and their expectations have changed in the last year. Understand how Canadian consumer sentiment towards the pandemic has evolved, consumption patterns, at-home occasion trends, shopping behaviour, and planned post-COVID behaviour – essential key insights to understanding who your guest is and who they’ve become, for you to design the right experience for the 2021 consumer.

Speakers:
Casey Farrell, Vice President, Head of U.S. MONITOR & Canada MONITOR, Kantar Consulting
Megan Harris, Director of Insights & Strategy, Labatt Breweries of Canada
Michelle Tham, Head of Education, Labatt Breweries of Canada

Progress in a Recession
1:00 pm - 1:45 pm

Now, more than ever, it continues to be vital to understand and navigate important issues such as fair wages, civil rights, wellness, sustainability, zero waste, ethical sourcing and intersectionality. At this session, we discuss how even with massive difficulties, a recession, low staff and a shrunken job market, it is still important to incorporate topics like sick days and anti-racism in your day-to-day operations and business strategy.

Speakers:
Hassel Aviles, Executive Director Not 9 to 5
Kaitlin Doucette, Co-Founder, Canadian Restaurant Workers Coalition
Christina Veira, Spirits Educator, Founder, Side Duties & General Manager, Bar Mordecai

Pisco Paradise: Crafting Pisco Riffs & the Classic Sour from Peru
2:00 pm - 2:45 pm

Presented by PROMPERU Canada
The classic pisco brings drinkers to a Peruvian paradise, as they sip a cocktail so rich in history and flavour. Peruvian mixologist, Gregory Smith will show you how to create the perfect pisco sour, as well as, explore exciting riff options from the Canadian-inspired Salted Maple Pisco and the crowd favourite, Pisco Punch.

The first 40 attendees who register by February 19 will receive a pisco kit courtesy of PROMPERU Canada. Only open for residents within the GTA

Speaker:
Gregory Smith, Certified Sommelier & Commercial Director, Abever

Local Bar Check-In
3:00 pm - 3:45 pm

Presented by Spirits of Quebec and Made with Love
The Hosts of the Bar & Beverage Stage sit down with some of Canada’s most prominent bar figures, to discuss war stories and fond memories, and to raise a toast to resilience and the reopening of Canada's Bars.

The first 20 attendees who register by February 19 will receive a cocktail kit courtesy of Spirits of Quebec and Made with Love.

Speakers:
Gord Hannah, Head Bartender, Drake Properties
Andrew Whibley, Bar Expert & Owner, Cloakroom Bar

‘Break the Mold’ Beer & Cheese Pairings
4:00 pm - 4:45 pm

Presented by Dairy Farmers of Canada and Labatt Breweries of Canada
Beer and cheese pairings continue to grow in popularity as consumers crave more diverse menu offerings and as beer flavours expand. We’ll dive into how to bring delicious and new flavours to your menu, pairing cheese and beer together to create the ultimate comfort food combo to enjoy onsite or in a meal kit.

The first 25 attendees who register by February 19 will receive a beer and cheese pairing kit, including Mill Street Organic Pilsner, courtesy of Dairy Farmers of Canada. Must be of legal drinking age in your province of residence to register. Pairing Kits may include items containing gluten, nuts, and/or seeds.

Speaker:
David Beuadoin, Canadian Cheese Ambassador, aka. The Squeaky Cheese Guy

WEDNESDAY, MARCH 3

 
9:00 am
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Speaker Stage
Speaker Stage
Future High: Culinary & Cannabis
9:00 am - 9:45 am

Do Canada’s evolving cannabis regulations make you feel like you are in a game of Russian roulette? Let us clear the smoke. Hear from Canadian and international experts who know the edibles landscape and restaurateurs who have claimed a stake in this exciting, emerging market. Look ahead with us as we discuss what the cannabis and culinary world will look like in the future.

Speakers:
Andy Deonarine, President & Director, CannSell
Chad Finkelstein, Partner, Dale & Lessmann LLP
Jenn Juby, VP of Retail, Hemisphere Cannabis

CEO Panel: Full Service Restaurants
10:00 am - 11:15 am

Presented by SkipTheDishes
Full service restaurants had to make drastic changes this past year, reconfiguring and at times closing down their dining rooms. When your restaurant experience and identity is fully tied to creating a memorable dine-in experience, how do you transform your operations and bring your brand into the to-go world. Hear from Canada’s biggest full-service restaurant leaders on how they made these changes and found opportunities amongst the sea of challenges.

Speakers:
Todd Barclay, President & CEO, Restaurants Canada
Mark Findlay, CEO, Lone Star Texas Grill
Frank Hennessey, CEO, Recipe Unlimited Corporation
Alan Howie, President, Northland Restaurant Group

Sustainable Solutions to Boost your Bottom Line
11:30 am - 12:15 pm

Practicing sustainability doesn’t have to be a luxury. Sustainable solutions can be affordable, accessible and often put money back into your pocket. Hear from industry experts on the resources and solutions available so you can make green decisions, to bring more green back into your pocket.

Speakers:
Robert Edwards, Business Advisor, Private Sector, Independent Electricity System Operator
Sean Kavanagh, Board Director, LEAF
Josh Prigge, Founder, Sustridge

Chat with a Dragon: A One-On-One Discussion with Jim Treliving
12:30 pm - 1:15 pm

Presented by SkipTheDishes
What makes a business successful? With fifteen seasons as a Dragon on Dragon’s Den under his belt and a successful restaurant empire, Jim Treliving has many thoughts about this. He transitioned from working with the RCMP to independent business owner to running and owning the Boston Pizza empire. We sit down to talk about tough changes and big leaps and the key ingredients you need to run a successful business.

Speaker:
Jim Treliving, Chairman & Owner, Boston Pizza International and Dragon, Dragon’s Den

Designing & Renovating for the New Restaurant Footprint
1:30 pm - 2:15 pm

Presented by Silver Chef
As consumer behaviour shifts, so do our dining spaces. We are seeing the demand grow for delivery and retail space. Dining rooms are downsizing and pop-ups are becoming the new way to test out new markets and concepts. Learn about turn-key restaurant designs and small, affordable renovations you can easily make that have a big impact.

Speakers:
Jonathan Auger, President, Juiceworks Exhibits
Leslie Echino, Owner, Annabelle's Kitchen & Bar
Nick Goddard, President, Portage Design Group Inc.
Robert Phelps, President, Silver Chef Canada

Reigniting Your Business: Big Ideas, Big Data, Big Influence
2:30 pm - 3:15 pm

Presented by Silverware POS Inc.
The writing on the wall...scratch that...the computer screen has been clear, your customer is digital. Your phones and clicks are being monitored and capitalized on. How do you use data to geo-target and reach your consumer? How do you create your brand experience, through pixels rather than plates? Learn from our digital marketing and data experts on how to transform your big ideas into influential content utilizing big data to help you reignite your business.

Speakers:
Vince Sgabellone, Foodservice Industry Analyst, The NPD Group
Tami Coughlan, Head of Sales and Partnerships, Pelmorex
Lucky Thalos, E.V.P., Silverware POS Inc.

RC Show 2021 Awards: Celebrating Food and Beverage Innovation & Key Industry Accomplishments

Join us as we recognize the companies and individuals who have made outstanding and pioneering contributions to Canada’s restaurant and foodservice industry.

Culinary Stage
Culinary Stage
Peruvian Cuisine: From Our Land to Your Menu
10:00 am - 10:45 am

Presented by PROMPERU Canada
From Astrid & Gaston, one of Latin America’s Best 50 Restaurants and arguably the best restaurant in Lima, Peru, Executive Chef Jorge Muñoz shares his culinary secrets. He’ll take you through how to create his favourite modern Peruvian dishes that you can add to your menu and offer your guests unexpected, delicious new dishes. He’ll share the ingredients sustainable history and how to bring your ingredients to life with the power of storytelling with food.

Speaker:
Jorge Muñoz, Executive Chef, Astrid & Gaston

Made-in-Italy & Zero Waste: A Message of Authenticity & Sustainability
11:00 am - 11:45 am

Presented by Bellavita Italian Pavilion
Massimo Bottura needs no introduction. He is world-renowned as the chef of three-Michelin-star restaurant Osteria Francescana. He has been listed in the top five of The World's 50 Best Restaurants Awards since 2010 and is a powerful social activist and Goodwill Ambassador for the UNEP. In this 1:1 discussion he dives into his work, from the development of refettorios to fight food waste and social isolation through to how he selects the best Made-in-Italy products and runs his award-winning kitchen.

Speaker:
Massimo Bottura, Chef & Owner, Osteria Francescana

How to Make the Perfect Italian Pizza Dough
12:30 pm - 1:15 pm

Presented by Bellavita Italian Pavilion
World Pizza Champion and Business Consultant Ralph Carlone will be live sharing his secrets on how to craft the perfect pizza dough. Chef Ralph will share precious insights on sourcing the right ingredients and the techniques to make the dough thanks to which your customers can enjoy an authentic Italian pizza.

Speaker:
Ralph Carlone, Bakery & Pizzeria Consultant, PizzaPerPassione Academy

It’s Back...The Alaska Wild Throwdown
2:00 pm - 2:45 pm

Presented by High Liner Foodservice
The battle is back! Don’t miss the cut-throat, saucy Alaska Wild Throwdown. Reigning champ Graham Schave has returned to defend his title from the seafood-savvy chefs wanting to rule the kitchen and high seas. This year we’ll be introducing a new main ingredient and set of challenges to up the ante. You can’t miss this entertaining, epic kitchen battle.

Speakers:
Ned Bell, Partner, General Manager, & Executive Chef, Naramata Inn and Ocean Wise Seafood Ambassador & Sustainability Leader
Philman George, Corporate Chef, High Liner Foodservice
Charlotte Langley, Chief Culinary Officer & Co-Founder of Scout Canning and MSC Ambassador
Graham Schave, Chef, High Liner Foodservice

Kitchen Trends: How the New Normal Will Drive Innovation
3:30 pm - 4:15 pm

Presented by Welbilt Canada
Once we move past the pandemic, what will kitchens look like? We won’t be going back to the way things were. Dive into a discussion with innovation and culinary tech experts on how the new normal will drive innovation. They’ll talk about unexpected trends we’ll see emerging, touching on post-pandemic practices, we weren’t even thinking about yet. They’ll provide you with a peek into the kitchen of the future and how to get there.

Speakers:
Rick Caron, Executive Vice President & Chief Innovation Officer, Welbilt, Inc.
Omar Jacques Omran, Sr. Director, KitchenConnect, Welbilt Inc.

Bar & Beverage Stage
Bar & Beverage Stage
Wine CEO Panel: Pouring to Profitability
10:00 am - 10:45 am

Climate change to the shifting consumer, wine culture has changed drastically over the past decade. Now with the pandemic bringing even more consumer and market changes, we continue to see the wine world transform. What does this mean for your menu? Hear from Canada’s top wineries on the latest trends and long-lasting pivots they see moving forward.

Speakers:
Flavio Geretto, Global Export Director, Villa Sandi SPA
David Rudman, Executive Director, WSET Americas
Scott Walton, President, Mark Anthony Wine & Spirits
Jay Wright, President, Arterra Wines Canada

Beer CEO Panel: Business Building Beer Insights
11:00 am - 11:45 am

Presented by The Beer Store
Join us for an in-depth discussion with the leaders behind Canada’s top beer companies. Learn how the beer industry has evolved in response to the pandemic and how to reach the evolving consumer and stay up-to-date on emerging beer trends.

Speakers:
Fred Landtmeters, President & CEO, Molson Coors Canada
Ted Moroz, President, Brewers' Distributor Limited and The Beer Store
Kyle Norrington, President, Labatt Breweries of Canada
Greg Taylor, CEO & Founder, Steam Whistle Brewing

Spirits CEO Panel: Alcohol Innovation to Keep Spirits Up
12:30 pm - 1:15 pm

A candid discussion with some of the top spirit CEOs. They will talk about how they’ve transformed their product offerings and marketing and where they see the spirits world heading next.

Speakers:
Paul Cirka, Founder & President, Cirka Distilleries
Neale Graham, Managing Director Canada & Canadian Brands, Beam Suntory
Blair MacNeil, General Manager, Canada, Bacardi
Jan Wescott, President & CEO, Spirits Canada

The New Cellar-Keeper
2:00 pm - 2:45 pm

The wine world has undergone a massive shift in the last decade, including the growth of the natural wine movement, reckonings on gender and race in the sommelier community and structural shifts in how our guests drink and learn about wine. We will be exploring the role of a sommelier in 2021 and beyond and have they become more of a shopkeeper than a cellar master. We'll try to answer the question of whether it's possible for sommeliers to keep up with the times while keeping their history?

Speakers:
Christopher Sealy, Wine Director, Alo Food Group
Debbie Shing, DipWSET, Founder, Quve Group
Krista Oben, Founder & Owner, Grape Witches & Grape Glass
Arnica Rowen, Partner, Terroir Consulting & Chief Learning Officer, Vinica Education Society
Christina Veira, Spirits Educator, Founder, Side Duties & General Manager, Bar Mordecai

Local Bar Check-In
3:00 pm - 3:45 pm

Presented by Beam Suntory
The Hosts of the Bar & Bev Stage sit down with some of Canada’s most prominent bar figures to discuss chat war stories and fond memories, and to raise a toast to resilience and the reopening of Canada's Bars.

The first 20 attendees who register by February 21 will receive a cocktail kit courtesy of Beam Suntory (available for Ontario residents only).

Speakers:
Gord Hannah, Head Bartender, Drake Properties
Kate Boushel, Director of Beverage & Education, Barroco Group

Shifting Pairings: Coffee & Cheese
4:00 pm - 4:45 pm

Presented by Dairy Farmers of Canada
Cheese pairings don’t have to be just an evening offering - Bring your pairings into the daytime with a boost of caffeine or sweets. We’ll walk you through instant coffee, tea, hot chocolate and Canadian cheese pairings, including going over flavours, aromas and textures and how to bring these two powerhouse crowd favourites together to enhance onsite and grab-and-go delivery kits.

The first 25 attendees who register by February 19 will receive a coffee, tea, hot chocolate and cheese pairing kit, courtesy of Dairy Farmers of Canada. Must be of legal drinking age in your province of residence to register. Pairing Kits may include items containing gluten, nuts, and/or seeds.

Speaker:
David Beuadoin, Canadian Cheese Ambassador, aka. The Squeaky Cheese Guy