Mon, April 10 - Wed, April 12, 2023

Enercare Centre, Toronto & VIRTUAL

All sessions will be available in-person and virtually

RC Leadership Conference Sessions have been integrated into our main schedule line-up (an additional $250 value)

Monday, May 9, 2022

FEATURE EVENT

Opening Night Reception

Monday, May 9 - 5:00PM-8:00PM - Complimentary for all RC Show attendees
The year’s largest foodservice and hospitality networking event featuring chef-curated food stations, crafted beverages and live entertainment.

View Event Details

 
10:00 am
10:30 am
11:00 am
11:30 am
12:00 pm
12:30 pm
1:00 pm
1:30 pm
2:00 pm
2:30 pm
3:00 pm
3:30 pm
4:00 pm
4:30 pm
5:00 pm
5:30 pm
Speaker Stage
Speaker Stage
Restaurants Canada's State of the Industry: Future Trends and Demographics
10:15 am - 11:15 am

An annual favourite, join Restaurants Canada’s Senior Economist Chris Elliott along with the country’s top research companies as they share the data they have been collecting and analyzing throughout the year to gain an in-depth understanding of where our industry is headed. Interpreting the latest consumer and sales trends, will provide a deeper understanding of what these market behaviours mean for your business planning. Don’t miss this provocative and insightful industry outlook.

Opening Remarks from Restaurants Canada Chair of the Board, Mike Yasinski

Moderator
Chris Elliot, Senior Economist, Restaurants Canada
Speakers
Vince Sgabellone, Industry Analyst, Canada Foodservice, NPD Group
Asad Amin, Senior Vice President, Ipsos
David Henkes, Senior Principal, Technomic

Leadership Panel: Full Service
11:30 am - 12:15 pm

Presented by American Express Canada
Full service restaurants were one of the hardest hit segments during the pandemic, but these operators were able to pivot and innovate. They needed to double down on digital engagement in addition to facing the reality of customers of all age groups spending more time in their own kitchens. Come hear the stories of innovation and resilience, and how supporting each other is what kept these operators and chefs from throwing in the towel.

Moderator
Kimberly Kuzmak, VP Client Management, Global Merchant Services, American Express
Speakers
Roger Mooking, Chef, Television Host & Restaurateur
Meeru Dhalwala, Co-owner & Chef, Vij's Restaurant
Erik Joyal, President, Ascari Hospitality Group

Recruitment and Retention of Labour in Our Sector
12:30 pm - 1:15 pm

Presented by XTM Inc.
As our industry continues to face the current labour shortage crisis, experts will discuss innovative solutions to attracting and retaining staff and the importance of establishing a clear path for advancement in the industry. This is important as people are no longer working just for the money. Our experts will guide you through an analysis of your workplace to identify areas of focus along with tools that can be used to attract and create a pipeline of loyal and empowered talent.

Moderator
Jim Taylor, Founder & CEO, BenchmarkSixty
Speakers
Jennifer Ménard-Shand, Founder & CEO, Staff Shop Inc.
Jason Giagrande, Head of Business, XTM Inc.
Michelle Caine, Chair, Hospitality Management, School of Hospitality, Tourism and Culinary Arts at Centennial College
Julie Denton, Chief People Officer, Recipe Unlimited

Pandemic Pivots That Are Here to Stay: New Revenue Opportunities
1:30 pm - 2:15 pm

Presented by Square
Hear from our panelists on the creative turns their operations took, and why these changes are here to stay. Step away from the traditional mindset of growth through opening additional restaurants and explore the other exciting profit avenues available. We’ve curated a line-up of leading experts with hands-on experience creating ghost kitchens, expanding into retail, participants will also be speaking about developing meal kits and subscriptions services, community building pop ups and more.

Moderator
Camille McInnis, Brand Lead, Square Canada
Speakers
Matt Dean Pettit, Chef, Television Personality & Entrepreneur
Matt Rubinoff, Founder, stackt Market
Ali Kalani, Founder & CEO, General Assembly Pizza
Adam Teolis, Founder & CEO, Chefdrop

Look Who's Coming to Dinner: Industry Demographics and Consumer Data
2:30 pm - 3:15 pm

To say that we are all functioning within a new state of operation is an understatement of grand proportions. Now that the dust is settling, what is left and how has it impacted the everyday consumer? How do we support each other in order to rebuild? Where does consumer confidence sit? What are the trends that will help us revitalize and thrive? Join an in-depth discussion on what consumer expectations are in the new normal with insights and new approaches on how to meet them.

Moderator
Jonathan Brown, Chief Sales Officer, Trend Hunter
Speakers
Celeste Mussio, Head of Sales, Data and AdTech, Pelmorex Corp.
Greg Baumken, Vice President, VIBRANT Marketing
Patricia Ghamami, General Manager, Drake Devonshire
Asad Amin, Senior Vice President, Ipsos

Marketing Your Business for Success
3:30 pm - 4:15 pm

Presented by TikTok
Learn from both marketing agencies and operators on how to use data and analytics to effectively market and promote your business and what strategies will keep your properties alive during and post the pandemic.

Moderator
Jo-Ann McArthur, President & Founder, Nourish Food Marketing
Speakers
Chris Barrett, CEO, Operatic Agency
V Gaik, Head of Industry, TikTok

It’s Time to Walk the Walk: Mental Wellbeing in Restaurants
4:30 pm - 5:15 pm

Presented by Workplace Safety Prevention Services (WSPS)
If you're looking to learn what more can be done or don’t know where to start with workplace mental health initiatives, start here. These panelists are walking the walk when it comes to ensuring psychological wellbeing and safety in the industry. Learn best practices and harm reduction techniques from industry leaders including a Toronto restaurant that has made employee’s mental health a priority.

Moderator
Hassel Aviles, Executive Director, Not 9 to 5 Org
Speakers
Kyla Tuori, Corporate Chef, Unilever Food Solutions & #FairKitchens Ambassador
Karen Davidson, General Manager, Marben & The Cloak Bar
Esther Fleurimond, Specialized Consultant, Healthy Workplaces, Workplace Safety and Prevention Services (WSPS)

Culinary Stage
Culinary Stage
Vertical Farming the Future
10:30 am - 11:30 am

Presented by GoodLeaf Farms
Join Allison as she takes us on an in depth look at Vertical Farming, and why our future depends on it. Aligning with the United Nations Sustainable Development goals, we’ll explore how vertical farming supports the local economy while benefiting our planet.

Speaker
Allison Vaux, Foodservice Account Manager, GoodLeaf Farms

Inspiring Consumer Confidence Through Safety
11:45 am - 12:30 pm

Presented by Diversey & Canadian Food Safety Group
Health and safety protocols have never been more top of mind than they are today, and customers need to feel safe. Learn about the health and safety measures, and training programs you should have in place and how to communicate with your guests to inspire consumer confidence. Join Domenic Pedulla, President, Canadian Food Safety Group, and David Coulter, Director, Corporate Sales, Diversey, as they discuss the latest innovation in infection prevention and the health and safety measures you need to have in place to inspire consumer confidence.

Moderator
Shane Vasquez, Health & Safety Specialist, Oliver & Bonacini Hospitality
Speaker
Domenic Pedulla, President, Canadian Food Safety Group / SafeCheck Training
David Coulter, Director of Corporate Sales, Diversey Canada
Owen Miller-White, Manager, Restaurant Food Safety & Environment, A&W

TLS Chef Talks - The Future of Dining
12:45 pm - 1:30 pm

Presented by Garland Canada
What does the future of dining look like? The Chef Talks series looks to dive deeper into specific themes portrayed by the extraordinary The Last Service initiative which brought together 30 of some of Canada’s best and most diverse chefs. Through an innovative multi-visual approach to storytelling, The Last Service explored chef culture from a uniquely intimate and human perspective. At the Restaurants Canada show, The Last Service Chef Series will be presented in front of a live audience to discuss the future of dining.

Moderator
Charlotte Langley, CCO & Co-Founder, Scout Canning
Speakers
Daniela Manrique, Chef & Owner The Soca Kitchen
Chris Locke, Executive Chef, Marben
Rafa Covarrubias, Chef, Hexagon & 7 Enoteca

Ultimate Fish Sandwich Wars
1:45 pm - 2:30 pm

Presented by High Liner Foodservice
Sandwich wars are trending, so we are starting our very own seafood sandwich war!! Watch Tops Chefs from around Canada compete to build the BEST fish sandwich.

Speakers
Graham Schave, Corporate Chef, High Liner Foodservice
Chef Charlotte Langley, Marine Stewardship Council
Chef La-Toya Fagon, Twist Catering

The Secret Recipe for Authentic Classic Italian Pizza Made with Molino Vigevano's Pizza Flour
2:45 pm - 3:45 pm

Presented by Bellavita
Bellavita Academy and Molino Vigevano are proudly delivering a cooking demo highlighting the best ingredients, starting with flour, and the techniques to craft the authentic Italian pizza from scratch. An unmissable opportunity for pizza professionals to get precious tips to refine their skills and increase their business.

Speaker
Gianluigi Griguzzo, Master Pizza Chef, Molino Vigevano

Tech Innovation in Food Waste
4:15 pm - 5:00 pm

Hear from three innovative organizations using technology to tackle food waste, and how this technology might work for you and your business. Attendees will hear about several solutions including a community platform designed to support your operations in becoming more sustainable in adapting a circular economy, an App that can analyze your systems to identify where your food waste impact is, and an AI-driven solution designed to help the farm and food industry by upcycling organic food waste.

Moderators
Anna Pham, Executive Director, LEAF
Speakers
Craig McIntosh, CEO, Trendi
André Mondor, Vice President, Restogreen
Sam Kashani, Country Manager, Too Good to Go

Bar & Beverage Stage
Bar & Beverage Stage
Sommelier Service Competition
10:00 am - 12:30 pm

Six of Canada’s top Sommeliers will compete in a service-based challenge for a chance to win an all-expenses paid trip to Champagne to visit Piper Heidsieck and Charles Heidsieck Champagne houses. Organized & hosted by Jeff Osborne and judged by Master Sommelier Jen Huether, Alo Food Group Wine Director Christopher Sealy & Master Sommelier Bruce Wallner, competitors will be judged both on their knowledge and service skills alike.

State of the Bar: Insights, Research & Trends
12:45 pm - 1:30 pm

Presented by Skip The Dishes
Join us for an in depth look at the current state of the Bar and Beverage Industry, including consumer trends and insights, and the COVID-19 pivots that are here to stay. Our industry leaders and experts will discuss the shift in consumer buying patterns that occurred during this pandemic, how expectations and experiences within the bar and beverage space have changed, and what today’s consumer hopes to find when making a decision to purchase a beverage.

Introductions by Steve Puchala, Senior Vice President - Restaurants, Skip the Dishes

Speakers
Matthew Crompton, Client Solutions Director, CGA Strategy
Mitch Stefani, Client Solutions Manager, CGA Strategy

Leadership Panel: Beer
1:45 pm - 2:30 pm

An esteemed panel of beer industry leaders will discuss the innovations and practices currently being implemented that are allowing them to extend their brand presence into new markets. From RTDs to non-alcoholic trends, learn how the beer industry has shifted, how the pandemic affected their decisions on current market releases and how this can help your business be more successful.

Moderator
Jay Wilson, Vice President, Logistics, The Beer Store
Speakers
Emma Barrett, Head of Marketing, Mill Street Brewery
Darren Kohl, Director of Innovation, Labatt Breweries of Canada
Amanda Braun, National Sr. Channel Solution Manager, Molson Coors Canada
Justin Lamontagne, National Sr. Sales Manager, Six Pints Specialty Beer Company, Certified Beer Cicerone

Cost-Conscious Creativity to Elevate Your Bar Programs
2:45 pm - 3:30 pm

Spinzalls and rotovaps are fun and useful tools, but not every bar program can afford them. While many excellent bar programs come with expensive bells and whistles, many of the best rely on creativity and ingenuity. From ingredients to processes, equipment hacks to sustainability, this session will focus on how you don’t have to sacrifice your bottom line in order to have a world-class program.

Speakers
Ana Wolkowski, Educational Consultant, CJMW Consulting
Kelsey Ramage, Owner/Operator, The Trash Collective
Kate Boushel, Director of Beverage & Education, Barocco Group

Bar Marketing 201: On-Premise vs Online
3:45 pm - 4:30 pm

With many jurisdictions in Canada approving the sale of “to-go alcohol” during lockdown, restaurants and bars moved quickly to add these offerings in order to survive through the pandemic. Now with an industry in the midst of a reopening, the challenge is how to have these two very different offerings, on-premise and to-go, co-exist harmoniously. This discussion will address the following questions and more. How do you balance your retail model with your on-site service? How can you promote them together? What service and marketing adjustments do you have to make to attract your ideal clientele for both?

Speakers
Farzam Fallah, Bar Manager, The Cloak Bar
Massimo Zitti, Bartender and Co-Owner, Mother
Evelyn Chick, Founder/ President, Evelyn Chick Projects

Use Your Fromagination: Cheese and Beer

Presented by Dairy Farmers of Canada
Throughout this session, Canadian Cheese Ambassador David Beaudoin will discuss ways to casually unwind with friends while enjoying pairings of your favourite beer with some quality, sustainably sourced Canadian cheeses brought to you thanks to the Dairy Farmers of Canada.

Speaker
David Beaudoin, Canadian Cheese Ambassador, Dairy Farmers of Canada

Coffee Competition Stage
Coffee Competition Stage
Learning Lounge
Learning Lounge
Technology and the Future of Delivery
10:30 am - 11:15 am

Presented by Deliverect
Delivery became front and centre for restaurants during lockdown, but now restaurants have reopened. So what’s next? Consumers have gotten a taste for delivery and aren't going back. Noah Hayes, GM for Deliverect explored the digitisation journeys of restaurants large and small - and how technology is helping them to overcome challenges and prepare for the future of delivery. Deliverect will share their experiences through COVID-19 and will discuss how restaurants have successfully embraced the technology to drive growth and achieve efficiencies.

Speaker
Noah Hayes, GM North America, Deliverect
Syed Raza Hashim, Owner, Cluck Clucks Chicken and Waffle
Anant Ravichandra, Business Development Manager, Quesada

Moments of Truth in Restaurant Management Systems: Succeeding with Guests and Staff
11:30 am - 12:30 pm

Presented by Clover from Fiserv
Your restaurant system proves it’s worth at the moment of interface with guests and staff. How technology, design and training come together to delight at every interaction.

Speaker
Brian Green, Country Head, Canada, Clover - Fiserv

Broadening Feedback Capture to Improve Operations and Build Meaningful Customer Relationships
12:45 pm - 1:45 pm

Presented by Medallia Inc.
How customers interact with brands has changed, and as a result, brands must shift their practices at an even quicker rate to keep up. With customer interactions taking new shape, A&W Canada knew they needed to shift their guest feedback program into high gear in order to meet customers where they are and uncover greater insights. Visit the Learning Lounge to learn more about A&W's new Voice of Guest program and how they’re:
+ Using new channels to build more meaningful relationships with their customers
+ Consolidating feedback from moments in the customer journey to unlock operational efficiencies
+ Shifting from reactive to proactive guest feedback that aligns to core business objectives
+ Building a flexible voice of guest program that allows for continued evolution

Speakers
Marie Marineau, Assistant Manager, Guest Responses & Social Engagement, A&W Food Services of Canada Inc.
Christopher Capozzi, Senior Program Manager, Medallia Inc.

How to Make Hosting Events Easier for Restaurant Owners
3:15 pm - 4:15 pm

Presented by Higgins Event Rentals
Join this dynamic panel discussion about hosting events in your space as an alternative stream of revenue. The discussion will cover topics such as what you need to turn your restaurant into an event venue, the pros and cons of doing so, what type of Event is best for you and your business, managing staffing and equipment challenges and how to market yourself.

Speakers
Andrew Zimbel, Venue Manager, Event Planner, Caterer & Event Rental Specialist, Higgins Event Rentals
Kristin Light, Creative Strategist & Speaker, K•Light Digital Charisma
Natalie Goldenberg Fife, Culinary Experience Conductor, Event Planner & Restaurant Events Specialist

StudioEx
StudioEx
How to Leverage Digital Marketing Channels to Feed Your Business
11:15 am - 12:15 pm

Presented by Skip The Dishes
In this panel, you will hear from representatives at TikTok, Google and Meta on how to effectively use and optimize their platforms to generate revenue for your business.

Speakers
Peter Hand, Brand Strategy Lead, Google
Christina Kavalauskas, Director, Creative Strategy, Creative Lab, TikTok
Mukul Goyal, Client Partner, Meta Inc.

Boosting Profit Through Menu Optimization
12:30 pm - 1:15 pm

Presented by Unified Data
Many restaurants build their menus solely for customer satisfaction rather than profit. David Hopkins, President of The Fifteen Group, will explore the fundamental importance of properly pricing and costing out menus and its impact on the bottom line. From analyzing the popularity and profitability of each item, understanding and identifying target food costs and streamlining inventory management, David’s presentation will discuss how menu optimization can have a significant impact on restaurant profit.

Speakers
David Hopkins, President, The Fifteen Group
Kyle Brown, Vice-President, Unified Data

Food and Restaurant Industry Labour Challenge
1:30 pm - 2:15 pm

Presented by Trend Hunter
The industry has been facing many challenges in attracting and retaining talent in the food and restaurant industry. This lack of labour and resources is having a major impact on the industry–the question is who and what will fill those gaps? What disruptions will occur if the industry fails to meet market demands? As leaders, If we don't look to history and take stock of our situation, we may fail to realize the opportunities that exist as we move through what Trend Hunter terms as the Crisis, Chaos, and Recharting phases. This presentation will cover the history of the industry including resources, perceptions on careers within the industry, and the differences between the global and North American viewpoints. We will then explore opportunities within Canada’s labour market that may serve to bridge the resource gap and serve as a primer for our Innovator Exchange.

Speakers
Suresh Parmachand, Chief Marketing Officer, Trend Hunter

The End of "We’ve Just Always Done It That Way”
2:30 pm - 3:15 pm

Presented by OTEC
Learn how lean management systems, rising wages, and a crazy challenge led to higher profits, happier staff and a new way forward. The restaurant industry is notorious for trying to be efficient. “Cut harder”, “work harder”, “figure it out”, and face an endless battle trying to achieve labor cost targets. But what if we were to look at this challenge differently and use a different measurement that would protect profit, guest experience, AND employee experience?

Speaker
Jim Taylor, Founder & CEO, BenchmarkSixty

From Kitchen to Retail: Turning Your Food Concept to a Successful Retail Product
3:45 pm - 4:30 pm

Pickle Barrel salad dressings, Swiss Chalet BBQ sauce, subscription pizza and pancake mixes sold in pop-ups, gift baskets and then at retail - if you are thinking about taking your food service concept from the kitchen to retail, this session is for you. In this interactive workshop, a chef, marketer, and distributor will share real life experiences and provide you the resources and a step-by-step checklist to take your concept from inspiration to launch.

Moderator
Tricia Ryan, Strategic Initiatives, Restaurants Canada
Speakers
Martha Carman, Principal, Carman Consulting Inc.
Serene Martin, New Business Development Lead, Tree of Life Canada
Colin Swala, Owner, BARE Creations
Kiran Bains, MSc., RD, Co Founder, Food Venture Program & Manager, University of Guelph's Hub Incubator
Sima Gandhi, Designer, Experiential Education

Tuesday, May 10, 2022

FEATURE EVENT

Industry Night Out

Tuesday, May 10 - 9:00pm-12:00am ET at Bar Mordecai - Ticketed Event
Reconnect with industry peers and experience the latest bar trends while you celebrate in style at one of Toronto’s hottest spots.

View Event Details

 
9:00 am
9:30 am
10:00 am
10:30 am
11:00 am
11:30 am
12:00 pm
12:30 pm
1:00 pm
1:30 pm
2:00 pm
2:30 pm
3:00 pm
3:30 pm
4:00 pm
4:30 pm
5:00 pm
5:30 pm
Speaker Stage
Speaker Stage
Leadership Panel: Fast Casual
10:30 am - 11:15 am

Presented by Cadillac Fairview
Operators look forward to learning from successful leaders in the Fast Casual Restaurant segment, with growth that far outshines the rest of the industry, as a result of their innovation and customization. Learn what they do to stay at the top of their game and address the pressing issues facing restaurateurs today. Key topics include pivoting and revitalizing their business, attracting and retaining labour, addressing environmental and food waste issues, and addressing the changing demands on restaurant menus.

Moderator
Roberto Sarjoo, Sr. Director of Marketing, Smooth Commerce
Speakers
Adenah Bayoh, Co-Founder, Cornbread
Tabassum Zalotrawala, Chief Development Officer, Chipotle
Jeff Dang, CEO, imPerfect Fresh Eats

A New Level of Sustainability with Douglas McMaster
11:30 am - 12:15 pm

Presented by Fairtrade Canada
Douglas McMaster has been called Great Britain's best young chef, a trailblazer, a pioneer, and a rockstar… and he is all of those things. During his keynote presentation he will share how he operates an entirely zero-waste restaurant with a focus on food that is friendly for the planet, while also running a free, online zero-waste school to make his practices accessible to everyone, among many other endeavours. Douglas and LEAF will help provide a framework to building a sustainability action plan for your establishments and share resources that will help operators as they implement new and innovative practices.

Introduction by Tricia Ryan, Board President, LEAF

Speaker
Douglas McMaster, Founder, Silo - London

Foodservice Future: Tech Trends That Will Fuel Growth for Canada’s Foodservice Industry
12:30 pm - 1:15 pm

Join Dana McCauley, former chef and present-day Chief Experience Officer at the Canadian Food Innovation Network, for an inspiring presentation on how you can turn your problems into profits and access innovation resources now available across the country. Learn how food science and technology improvements can change the way you think about cooking and menus, and the economic and demographic changes that you need to consider when innovating for growth and/or creating new restaurant concepts.

Speaker
Dana McCauley, Chief Experience Officer, Canadian Food Innovation Network

Inclusive and Diverse Businesses: Where We Have Improved and Opportunities for Growth
1:30 pm - 2:30 pm

Presented by Quell Now Inc.
This session is set to tackle the issues of Diversity, Inclusion and Equity head-on with a vibrant Inclusive and Diverse Businesses panel, discussing new data and statistics that show where some progress has been made, and where foodservice and hospitality businesses have much room to grow. Experts responsible for driving positive change in the industry will dive into the consumer and operator surveys conducted, share strategies and tactics that will help businesses to continue accelerating positive change and improvement across all participants in foodservice.

Moderator
Elle Asiedu, Co-Founder, The Re-Seasoning Coalition
Speakers
Stephanie Lui-Valentim, Co-founder, ​​Quell Now Inc.
Cheryl Appleton, Founder, Canadian Women In Food
Colleen Nolan, HR Development, Training & Community Engagement Specialist Indigenous Tourism Ontario
Ren Navarro, Owner/Operator, Beer. Diversity.

Fireside Chat: Tackling the Most Challenging Issues with Innovative Solutions
2:45 pm - 3:30 pm

Join Restaurants Canada for an in-depth discussion bringing the perspectives of some of the biggest chain operators in Canada along with a successful independent, to talk about how they have tackled some of the hottest issues over the last two years, and the innovative solutions they’ve implemented.

Moderator
Brenda O'Reilly, Restauranteur / Independent Restaurant Consultant
Speakers
Duncan Fulton, Chief Corporate Officer, Restaurant Brands International Inc.
Frank Hennessey, Chief Executive Officer, Recipe Unlimited
Juanita Dickson, President & CFO, Gusto 54 Restaurant Group

The Art of Cannabis Retail: How to Make and Market Your Products
3:45 pm - 4:45 pm

In 2022 cannabis retail is where the market growth opportunities lie, and foodservice comes with some “grey areas” of legislation. Learn about the evolving rules and regulations and how cannabis beverages, edibles, private dinners can or may fit in your establishments in the future. Join our panelists as we discuss how you can enter the cannabis arena and learn how to make and sell cannabis products legally and effectively.

Moderator
Chad Finkelstein, Partner, Dale & Lessmann LLP
Speakers
Andy Deonarine, Co-CEO, CannSell
Matt Johnston, Co-Founder & CEO, Collective Arts Brewing
Trang Trinh, CEO, TREC Brands

Culinary Stage
Culinary Stage
Best Practices for Better Seafood Take-Out
10:30 am - 11:15 am

Presented by High Liner Foodservice
Excellent food delivery is the key to great customer loyalty. Since 1 in 3 customers will continue to eat off premise after the pandemic, learn the best practices for seafood takeout.

Speakers
Philman George, Corporate Chef, High Liner Foodservice
Graham Schave, Corporate Chef, High Liner Foodservice
Matt Dean Pettit, Chef, Television Personality & Entrepreneur, Rock Lobster

Canadian Plant-Based Startups on The Menu

Presented by Agriculture & Agri-Food Canada
Consumers are increasingly looking for culinary options that are both good for the planet AND incredibly tasty. Join three trailblazing companies whose next generation alt protein products can be used to meet this growing demand in the foodservice and hospitality sector. Get insights into the state of plant protein food products available to your operation, how you can incorporate these new products into your menus and learn about some of the exciting plant-based offerings to come.

Moderator
Kyle Andreasen, Research Coordinator, Red River College
Speakers
Karen McAthy, CEO & Co-founder, Lumi Foods
Blair Bullus, Founder & President, Wamame Foods Inc
Chris Bryson, Founder & CEO, New School Foods

Garland Canada Culinary Competition
12:30 pm - 3:45 pm

Presented by Garland Canada & Restaurants Canada
Restaurants Canada and Garland Canada continue their commitment to Canada's thriving and passionate culinary community by showcasing its top emerging talent at the annual Garland Canada Culinary Competition. This year's event will include both a virtual and live component, where competitors will have to prove their skills and creativity in front of a panel of esteemed judges. Each round will challenge chefs to craft a dish that reflects the 2022 theme of 'Revival' and strike a balance between profitability, quality and sustainability.

Exploring the Beauty of Using Japanese Ingredients in Western Cuisine
4:00 pm - 5:00 pm

Presented by the Consulate-General of Japan in Toronto and Japan External Trade Organization
There is often a preconceived notion that Japanese food ingredients should only be used to create Japanese dishes. However, this innovative culinary demonstration shows the versatility of Japanese ingredients, utilised in non-Japanese dishes. Using fruits and meat directly from Japan as star ingredients, renowned Chefs Makino and Suzuki demonstrate the skillful techniques of adapting Japanese food materials to transform Western dining. As experienced chefs who have worked directly for the Japanese government, including Chef Makino's experience cooking for the Emperor of Japan, they seek to present the beauty of Japanese ingredients in a new light. Not to be missed!

Speakers
Yuta Makino, Chef, Consulate-General of Japan - Honolulu
Haruna Suzuki, Chef, Consulate-General of Japan - Toronto

Bar & Beverage Stage
Bar & Beverage Stage
Global Bar Check-In: Fireside Chat
10:00 am - 11:00 am

Presented by American Express Canada
Each year brings new trends that push the bar industry into new directions and ushers in even more changes. Restaurants Canada brings together top players in the bar industry from (almost) every continent to check in on how their markets are recovering and to share some of the most popular trends and ideas from their region that you and your bar can embrace for recovery, community building and growth.

Speakers
Lauren Paylor, R&D Production Chef, Silver Lyan
Ezra Star, Bar & Beverage Consultant
Sabrine Dhaliwal, Bar Manager, Chickadee Room in Juke

The Renaissance of Canada’s Hotel Bar Culture
11:15 am - 12:00 pm

Hotel bars are the epitome of luxury and escape in the bar industry, catering to any and all guests who are looking for iconic experiences, from the rooftop to the lobby. Learn how their popularity started to dwindle in Canada due to guests choosing smaller, independently owned places for their date night or escape. While many hotel brands overhauled their programming and collaborated with some of the newest and shiniest names in the bar world, others chose to go back to their roots to achieve success. In this seminar we dive into what this rebirth looks like and what other venues can learn from hotel hospitality.

Speakers
Miranda Breedlove, National Director of Bars, Hyatt America
Rus Yessenov, Director of Beverage, Fairmont Royal York Toronto, Clockwork & Library Bar
Grant Sceney, Beverage Director, Fairmont Pacific Rim
Gord Hannah, Bar Director, Drake Hotel Properties

Leadership Panel: Spirits
12:15 pm - 1:00 pm

Throughout the last few years, spirit companies have really stepped in to innovate and help salvage the bar industry. Hear from our panel of leaders on how they have changed their approach to marketing and diversifying their portfolios, what new trends have emerged from the pandemic, and how consumers are interacting with their brands.

Moderator
Jim Lisser, Executive Director, Drinks Ontario
Speakers
Ryan Keery, Sales Director, Eastern Canada & National Accounts, Beam Suntory
Ryan Powell, Director, Reserve Portfolio, Breakthru Beverage Canada
Beth-Anne Perry, Country Marketing Director, William Grants & Sons

Tips on Building a Wine & Spirit List for your Restaurant or Bar
1:15 pm - 2:00 pm

Hosted by four esteemed local beverage experts, both from the brand and restaurant side of the business, this panel is geared towards equipping new sommeliers, bar managers, beverage directors and operators with tips on building and purchasing the best and most cost-effective beverage products for a restaurant. They will cover everything from doing business with wine, spirits and other beverage agencies, narrowing the product selection, tracking down products and suppliers, understanding price point and mark up to evaluate products, and what to expect from your supplier relationships.

Moderator
Steph Barlow, Sales & Customer Experience Manager, Breakthru Beverage Canada
Speakers
Jordan Lesso, Head Sommelier, Osteria Rialto, Bar Biltmore & Blue Door Wine Shop
Lorie O'Sullivan, Sommelier, Sash Restaurant
Max Roemer, Territory Manager, Breakthru Beverage Wine & Craft Spirits Team

Beyond the Rail Cocktail Competition
2:00 pm - 4:00 pm

Use Your Fromagination: Cheese & Non-Alcoholic
4:15 pm - 5:00 pm

Presented by Dairy Farmers of Canada
You don’t need alcohol to find a spectacular pairing with quality Canadian cheeses. This session is all about finding unique, and memorable flavour profiles. Canadian Cheese Ambassador David Beaudoin will take you on a food adventure that won’t leave you tipsy.

Speaker
David Beaudoin, Canadian Cheese Ambassador, Dairy Farmers of Canada

Coffee Competition Stage
Coffee Competition Stage
Learning Lounge
Learning Lounge
Will Your Restaurant Become the Next Sears or Amazon?
10:30 am - 11:15 am

Presented by UEAT
In today’s digital-first economy and unprecedented times, traditional restaurant marketing and branding are no longer enough to ensure profitable growth, let alone extend the customer lifetime value of loyal customers, which can represent up to 30% of revenues. Learn how customer data, analytics and hyper-personalization is the key to a restaurant’s sustainable future.

Speaker
R-P Plourde, Head of the UEAT University, UEAT

Navigating the New Normal: Turning Stress & Adversity into Opportunity & Organizational Sustainability
11:30 am - 12:30 pm

Presented by Workplace Safety Prevention Services (WSPS)
We’re living through one of the most destabilizing and stressful crises of our time. Our lives and workplaces have changed – in many ways, forever. This session discusses the physiology and psychology of stress responses and provides strategies for how we can lead through challenging times with compassion and human connection. Participants will learn how these strategies lead to greater resilience and enhance employee engagement and retention, critical factors in the success of businesses going forward.

Speaker
Esther Fleurimond, Specialized Consultant, Healthy Workplaces, Workplace Safety and Prevention Services (WSPS)

What Foodservice Workers Want
12:45 pm - 1:45 pm

Presented by Nudge
Foodservice operators across the country are battling rising food prices, supply chain issues, and heightened guest expectations – all while facing the worst labor crisis in decades. As the foodservice and hospitality world tries to go into rebuild mode in this post-pandemic “new normal,” a critical first step is attracting, retaining, and engaging the top talent that will get them there.

So, what do foodservice workers really want? How can organizations tap into this intel to keep their staff loyal and productive during this critical time of rebuilding?

Join Nudge COO Jordan Ekers and industry leaders as they unearth the real challenges facing foodservice organizations when it comes to hiring and retention. Findings from the recently released Deskless Worker Report: Foodservice Edition will uncover what workers desperately need in order to deliver next-level guest experiences, drive location revenue, and much more.

Speaker
Jordan Ekers, COO & Co-Founder, Nudge

Motivate and Retain Employees with Same Day Pay and Gratuity Access
2:00 pm - 3:00 pm

Presented by XTM Inc.
Join us for insider knowledge and experience on how Same Day Pay and Gratuity Access can help your business attract and retain good employees. Hear restaurant operator experiences with the XTM Tipstoday Program and how they leveraged the free service to their advantage.

Speakers
Dylan James Erlendson, VP Sales - Hospitality, XTM Inc. (Tipstoday)
Dan Amzallag, Senior Sales Executive - Hospitality, XTM Inc. (Tipstoday)

How to Legally Save Money on Taxes
3:15 pm - 4:15 pm

Presented by NHT Associates
You don’t need to be an accountant to participate in this informative and lively discussion with financial experts in accounting and financial planning. Find out about the latest tax updates and how you can save taxes legally with your business’s corporate structure, insurance, employee group plans, and/or succession planning.

Speaker
Nader Tehrani, President, NHT Associates Inc

StudioEx
StudioEx
Enbridge Gas and Save on Energy Foodservice Forum
9:00 am - 11:00 am

Presented by Save on Energy, Restaurants Canada and ORHMA
We’re helping foodservice businesses lower their operating costs with increased discounts and expanded offers on high-efficiency equipment purchases. Join us to learn more about how to take advantage of these savings and discover additional benefits of eligible upgrades.

Speakers
Ted Baker, Senior Conservation Account Manager, CLEAResult Delivery Agent for the Enbridge Gas & Save on Energy Distributor Discount Program
Robert Edwards, Business Advisor, Private Sector, IESO
Andrew Arneaud, Commercial Sales Manager - Canada, Navien Inc
Granett Douglas, VP Foodservice, GBS Foodservice Equipment Inc
Nick Brown, Manager, Sustainability, Recipe Unlimited

Less Waste, More Profit: How to Reduce Food Waste & Boost Revenue
11:15 am - 12:15 pm

Presented by Too Good To Go
Hear from the world's #1 marketplace for surplus food, Too Good To Go, on how reducing your food waste will increase your profit. Too Good To Go will share ways in which to identify what challenges or barriers are easily lessened by reducing food waste, how to implement food waste reduction and how to profit from it!

Too Good To Go will be joined by partners on their app, Eataly and Fresh City, who will share their first-hand experiences with the platform, the difference being on the platform has made in their operations and how they've profited from this partnership.

Speakers
Sam Kashani, Country Manager, Canada, Too Good To Go
Ran Goel, CEO, Fresh City Farms Inc.
Nico Dagnino, Managing Director, Eataly
Steve Janzen, General Manager, Balzac's

The Canadian Trade Commissioner Service: Programs and Services to Help You Expand Your International Business

Presented by Agrifood Canada
Supported in part by a contribution from CanExport Associations, a program of Global Affairs Canada.

In this seminar, you will learn about the services and funding programs available to your company to help you expand your business to the US and international markets. The Trade Commissioner Service (TCS) has a 125 year history of assisting Canadian companies to increase their international presence and win more international sales. With over 160 points of service around the world and over 1,000 Canadian trade commissioners to help your company, the TCS offers an unparalleled international network of support for our Canadian clients. An opportunity for Q&A will follow at the end of the session.

Speakers
Amna Khan, Trade Commissioner, Global Affairs Canada, Ontario Regional Office

The Canadian Trade Commissioner Service: Export opportunities in the U.S specifically Boston and Chicago

Presented by Agrifood Canada
Supported in part by a contribution from CanExport Associations, a program of Global Affairs Canada

Where should I start, Chicago or Boston? The US is Canada’s largest ag/food export market, importing a total of over US $25B annually. Chicago and Boston are good “first step” markets for new exporters – they are close, have similar consumers and regulations, and benefit from preferred access under CUSMA. According to food industry leaders in the United States, 2022 will be another pragmatic, roll-up-your-sleeves year shaped by the needs of people working from home and GenZ, balanced with consumers’ desire to resume dining out and travel. Canadian businesses need to adapt strategically and become very agile to take advantage of the opportunity in this ever-changing environment brought on by the pandemic. Please join these experienced Trade Commissioners, Chris Bigall (Chicago) and Colette Lekborg (Boston) to hear some practical advice on succeeding in international markets.

Moderator
Eugene Jaworski, Senior Industry Development Officer, Market and Industry Services Branch, Agriculture and Agri-Food Canada/Government of Canada
Speakers
Colette Lekborg, Trade Commissioner: Boston, Consulate General of Canada | Consulat général du Canada Government of Canada | Gouvernement du Canada
Chris Bigall, Trade Commissioner: Chicago, Consulate General of Canada | Consulat général du Canada Government of Canada | Gouvernement du Canada

Global Analysis Service Overview (AAFC): Protein food trends in 2022

Presented by Agrifood Canada
Supported in part by a contribution from CanExport Associations, a program of Global Affairs Canada.

In this seminar, you will learn about how industry can take advantage of the free Market Intelligence services that Agriculture and Agri-Food Canada offers to Canadian businesses that are seeking export opportunities in foreign markets. The presentation will provide global trade analysis on value-added foods & beverages. A more focused analysis example on the protein market will help demonstrate the type of information that the Global Analysis’ team can provide in terms of identifying protein market trends abroad and Canada’s top export markets for key functional protein concentrates and isolates added in foods: including milk/pea/whey/soy/vegetable protein. A consumer trends analysis will be presented based on leading protein markets in the American, East Asian and European (EU27+UK) regions. Historical and forecast information (incl. retail sales, foodservice volumes, competitive landscape and off-trade distribution channels for packaged foods) will focus on key protein functional ingredient products such as energy bars, yogurt, milk drinks and baby formulas. Lastly, a new product launch analysis on ‘added/high protein foods’ and plant based (meat substitute) products will help identify market trends in flavours, ingredients, top leaders (brands), and nutritional health claims being used on product packaging. An opportunity for a Q & A session will follow at the end of the presentation to learn how to contact us and for more market information on access to our published report contents and other Federal/Provincial market development networks, with details on upcoming activities to support your business and export development needs.

Speakers
Erin-Ann Chauvin, International Market Research Analyst / Analyste en recherche sur les marchés internationaux International Affairs Branch / Direction générale des Affaires Internationales Agriculture and Agri-Food Canada / Agriculture et Agroalimentaire Canada

Protein Industries Canada (PIC): Plant Based Food Innovation

Presented by Agrifood Canada
Supported in part by a contribution from CanExport Associations, a program of Global Affairs Canada.

Learn about how Protein Industries Canada is driving Canada’s transformation to become a hub for plant-based food innovation and a global leader in a sector set to see explosive growth. Discover how you and your business can benefit by working with Protein Industries Canada and its innovative partners to develop new products, processes, and technologies and strengthen Canada’s plant-protein value chain. The presentation will feature a high-level look at the over $435 million in projects that PIC has supported, as well as a few specific project examples of relevance to the foodservice and hospitality sector and beyond. Finally, learn about the PIC developed strategy The Road to $25 Billion and what you can do to join us on the journey to greatness for Canada’s new plant-based sector.

Speakers
Brent Wennekes, Director, Member Relations; Protein Industries Canada (PIC)

The Restaurant Revolution – Are You Ready?

Presented by Agrifood Canada
Cher Mereweather, CEO of Anthesis Provision and one of Canada’s leaders in food sustainability will unpack what this means for you, what you need to be focusing on (hint: food waste, climate and packaging) and discovering solutions that will be good for people, planet and your bottom line.

Anthesis Provision’s mandate is to help food and beverage companies experience powerful transformation that result in lower costs, higher output, smaller environmental impact, less waste, stronger messaging, more market share and typically greater revenues. Join CEO Cher Mereweather and a panel of companies who can demonstrate how they were able to positively impact their bottom line and transform their business culture and operations for a more sustainable future.

Speakers
Cher Mereweather, CEO, Anthesis Provision

What Comes Next? The Future of Food
4:30 pm - 5:15 pm

These trailblazers are paving the way for a bigger and better future for our industry. Through strategic foresight, our futurist panel will provide the insights, predictions, and actions you can take to be among the winners in the future.From supply chain, to farms, to trends and beyond, this panel will discuss all things future in the culinary and hospitality space.

Moderator
Christine Couvelier, Global Culinary Trendologist & Chief Culinary Innovation Officer
Speakers
Tony Hunter, Global Food Futurist
Mike Lee, Co-Founder, Alpha Food Labs
Craig McIntosh, CEO, Trendi

Wednesday, May 11, 2022

FEATURE EVENT

Breakfast With Champions

Wednesday, May 11 - 7:00AM-10:00AM at Liberty Grand - Ticketed Event
Breakfast with Champions is Restaurants Canada’s annual power breakfast event. It’s where the leaders of the hospitality industry gather to learn data-driven insights from the top research companies, gain exclusive knowledge from industry innovators, and inspiration from world-class speakers.

View Event Details

 
10:00 am
10:30 am
11:00 am
11:30 am
12:00 pm
12:30 pm
1:00 pm
1:30 pm
2:00 pm
2:30 pm
3:00 pm
3:30 pm
4:00 pm
4:30 pm
Speaker Stage
Speaker Stage
Tackling Supply Chain Issues for Success
10:30 am - 11:15 am

Presented by OMAFRA
As the effects of COVID-19 forced the global economy to a standstill, vulnerabilities in the output strategies and supply chains were exposed. Join Sylvain Charlebois and panelists who will share successful learnings and insights from the past year, and demonstrate how collaboration and support for buying local can provide an approach for tackling supply chain issues across the various industry segments.

Moderator
Dr. Sylvain Charlebois, Scientific Director, Agri-Food Analytics Lab, Dalhousie University
Speakers
James Watson, Merchandising Manager (Canada), Gordon Food Service
Patti Thompson, VP, Sales and Marketing, King Cole Ducks Ltd.
Mike Juska, Manager of Sales & Operations, Beam Suntory Canada
Cara Piggot, Senior Vice President, Operations and Food Services, Boston Pizza

Leadership Panel: Quick Service
11:30 am - 12:15 pm

Presented by Cadillac Fairview
Quick service restaurant business remained strong throughout the pandemic but it didn’t come without its challenges. Learn what these challenges were, how these leaders overcame, the keys to a successful business in a post-COVID-19 world, how the quick service sector is changing and preparing for the future, and how to build real brand staying power.

Moderator
Jay Ashton, Business Resources & Brand Activation Manager, Sysco
Speakers
Vasiliki McInnes, Co-Founder & Chief Operating Officer, Odd Burger
Domenic Primucci, President, Pizza Nova
Yanick Morin, General Manager, A&W

Canada's Most Adventurous Eating Destination on the World Stage: How Toronto is Finding its Moment in the Spotlight
12:30 pm - 1:15 pm

Presented by Destination Toronto
Join us for a dynamic conversation with chefs and industry heavyweights around how Toronto is carving its place on the world culinary stage.

Ones to Watch
1:30 pm - 2:15 pm

These panelists are making waves in our sector and are advocating for food security, diversity and inclusion, and an overall safer industry. Learn how you can join their efforts to create a culture that embraces diversity of thought and deploys the required best practices, development tools, and resources to maximize talent engagement, advancement, workplace performance, and overall satisfaction as we revive our industry post-pandemic.

Moderator
Chris Klugman, President & Owner, Paintbox Catering and Bistro
Speakers
Jean-François Archambault, General Director & Founder, La Tablée des Chefs
Paul Taylor, Executive Director, FoodShare
Rahil Hoque, Partner & Director of Operations, Ascari Hospitality Group

Leveraging Online Ordering and Delivery
2:30 pm - 3:15 pm

Presented by Uber Eats
From convenience to necessity, food delivery continues to change the way that Canadians engage with the restaurant industry. Learn from top restaurant and business leaders how they are leveraging online ordering, alcohol delivery, and new virtual kitchen operations to manage the pandemic, better serve their customers, and transform the future of the industry.

Moderator
Stephanie Donnan, City Manager, Uber Eats
Speakers
Michel Falcon, Owner, Brasa Peruvian Kitchen
Yianni Fountas, Senior Director, Emerging Brands & Partnerships, Strategic Projects and Business Insights, Recipe Unlimited

Celebratory Awards: RC Show Exhibitor, RC Innovation and CHF Awards
3:15 pm - 4:00 pm

Join us as we recognize and celebrate the individuals and companies who made an outstanding and pioneering contribution in developing the most engaging RC Show floor experience along with Restaurants Canada Innovative Product of the Year Award. Meet the Canadian Hospitality Foundation 2022 Scholarship winners and new partners for 2023.

Culinary Stage
Culinary Stage
The Future of Protein
10:15 am - 11:15 am

Join our panelists for an exciting discussion taking an unbiased opportunity to explore the complex issue of the future of protein. Should the focus be on plant-based solutions? Or game meats? What reduces global pollution and improves human health? Find out how you can be part of where the future is headed!

Moderator
Tony Hunter, Global Food Futurist
Speakers
Joseph Shawana, Chef & Chair, Indigenous Culinary of Associated Nations
Elia Herrera, Chef & Owner, Los Colibris

The Magic of Peruvian Flavours
11:30 am - 12:15 pm

Presented by the Embassy of Peru to Canada
Peruvian Gastronomy is a cultural expression that brings together roots, tradition, historical legacy, social inclusion, pride and identity. Through his presentation, Adolfo Perret will show us the tradition and techniques of the Peruvian cuisine, displaying an array of products that are part of its culinary diversity and that are traded in different markets, including the Canadian market, like the well-known Peruvian Superfoods, with impressive nutritional benefits promoting physical and mental well-being. Mr. Perret will use quinoa, asparagus, scallops and Pisco, the spirit of Peru.

Speakers
Adolfo Perret, Executive Chef, Punta Sal Restaurants

Showcasing Your Taste of Place
12:30 pm - 1:15 pm

Hear from our experts on how to establish and leverage your own culinary tourism experiences, while learning the meaning and economic benefits of Showcasing Your Taste of Place.

Moderator
Gracen Chungath, Senior Vice President, Destination Development, Destination Canada
Speakers
Billy Alexander, Director, Programs, Culinary Tourism Alliance
Victoria Clarke, CEO, Tourism Mississauga
Aman Dosanj, Edible Storyteller, The Paisley Notebook

Grow Your Business with Canadian Chicken
1:30 pm - 2:15 pm

Presented by Chicken Farmers of Canada
Like consumers, chefs and operators are concerned about where their food comes from and how it is produced. 96% of Canadians trust Canadian farmers, and 91% are actively seeking Canadian meats at retail and food service. Learn how using Canadian chicken can help you deliver on your customers’ expectations for local quality, versatility, animal welfare, and sustainability.

Speakers
Lisa Bishop-Spencer, Director, Brand and Communications, Chicken Farmers of Canada
Trevor Lui, Chef & Co-Founder, Quell
Paolo DiManno, Senior Director, Strategic Sourcing, Recipe Unlimited

Your Guests Crave Seafood: One Product Five Ways
2:30 pm - 3:15 pm

Presented by High Liner Foodservice
Seafood was the second most missed item during the pandemic. Seize the opportunity to discover how our easy-to-make products can be used in multiple ways!

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

Brazil Presents: From Forest-to-Plate
3:30 pm - 4:15 pm

Presented by Brazil
Join São Paulo Chef Roberto Smeraldi, for a surprising journey from the rainforest to your plate - explore an infinite array of tastes, textures and aromas of the largest rainforest in the world. Learn how the food system can provide innovation to your menu and support in the fight against climate change at the same time.

Speaker
Roberto Smeraldi, Chef de Cuisine & Journalist, Atá Institute / ArteSã / O Estado de São Paulo

Bar & Beverage Stage
Bar & Beverage Stage
Leadership Panel: Coffee
10:00 am - 11:00 am

Join us for an in depth conversation on the state of the coffee industry in Canada. We will discuss tends and changes within this sector and what is new with everyone’s favourite drink.

Moderator
Nan Eskanazi, Good Earth Coffeehouse
Speakers
Sam Le, Specialty Coffee Association of Canada
Robert Carter, President, Coffee Association of Canada
Victoria Stewart, Director of Beverage Innovation, Restaurant Brands International
Christine Cruz-Clarke, CEO, Balzac’s Coffee Roasters

Leadership Panel: Wine
11:15 am - 12:15 pm

Discussing everything from the wine shop to imports to local winery owners, Rob McCaughey of WSET Americas sits with leaders from across Canada’s wine industry to gather their insights. They will delve into the rapidly changing role of the sommelier, trends in wine, the longevity of the bottle shop model and more.

Speakers
Vasiliki Samaras, President & Founder, Hinterland Wine Co.
Craig de Blois, Owner, Noble Estates Wine & Spirits
Nicole Reifausen, Head Buyer, Grape Witches Imports

Inclusive by Design
12:30 pm - 1:15 pm

Creating an inclusive space is more than honouring Pride or Black History Month or hiring diverse staff. Every part of the design of our spaces can and does contribute to creating welcoming environments and attracting loyal guests. Industry experts will discuss strategies and ideas, including low and non-alcoholic options, considering thoughtful use of space, having text-to-voice capabilities for your online menus, as well as providing your business with endless possibilities.

Speakers
Christina Veira, RC Show Bar & Beverage Curator & Owner, Bar Mordecai, Damigiana Academy
Samantha Bltty, Sexual Health and Consent Educator

The World of Choice
1:30 pm - 2:15 pm

Presented by Labatt Breweries of Canada
The conventional guest archetypes and consumption behaviour of consumers has dramatically changed. Now, more than ever, the guest expects a smattering of choice when it comes to flavours, styles, segments, and expressions of beverage. Curating the sweet spot of selection and expanding choice will be in key to delivering the needs of the 2022 consumer. Learn from global food and beverage trend watchers with up-to-date insights on the importance of a well-rounded program mix, and the drivers for decision-making and growth.

Moderator
Ted Moros, President, The Beer Store
Speakers
David Henkes, Senior Principal, Technomic
Faith Olotu, Strategy & Insights Manager, Labatt Breweries

Use Your Fromagination: Cheese & Wine

Presented by Dairy Farmers of Canada
In this session Canadian Cheese Ambassador David Beaudoin explores a selection of sustainable Canadian cheeses, that are matched along the way to their own unique pairing. You’ll be guided through the flavours and profiles behind each combination of multiple cheeses and complementing wines.

Speaker
David Beaudoin, Canadian Cheese Ambassador, Dairy Farmers of Canada

John Bil Oyster Shucking Competition
3:15 pm - 4:00 pm

Watch some of the fastest oyster shuckers in North America race against the clock for the fastest shucking time! This competition is high energy and exciting as you cheer on the shuckers. This competition is presented by Raspberry Point with the first place winner being awarded $1000.

Coffee Competition Stage
Coffee Competition Stage
Learning Lounge
Learning Lounge
Order in 20 Seconds, Pay in 10: How QR Codes Are Transforming Hospitality
10:30 am - 11:15 am

Presented by sunday
The pandemic introduced widespread use of QR code technology throughout the restaurant and bar industry and many foodservice experts agree that they are here to stay. Join Christine de Wendel, CEO of sunday and partner of the European restaurant group, Big Mamma, as she does a deep dive into how QR codes are helping restaurants operate more efficiently so staff can focus on what matters most: providing a memorable dining experience. The following topics will be covered:
+ How QR codes can help you save time and money.
+ How QR codes can help ease the impact of staffing shortages and improve guest experience.
+ Using QR codes to turn tables more quickly and increase the average amount guests spend.

Speaker
Christine de Wendel, CEO North America, sunday

Boosting Your Bottom Line with Ghost Kitchens
11:30 am - 12:30 pm

Presented by QZN Solutions Inc.
Ghost kitchens – typically remote spaces rented by existing restaurants to handle delivery and takeout orders – are not for everyone, but they can open a new revenue stream, boost profits and help you grab more market share. Learn how Ghost Kitchens can contribute to your profitability and how they can work to develop new revenue streams and meet customer expectations.

Speakers
Dan Vigderhous, President, QZN Solutions Inc.
Jason Martin, Vice-President, QZN Solutions Inc.

What Does the Mall Storefront 2.0 Look Like - and Why It Matters
12:45 pm - 1:45 pm

Presented by Cadillac Fairview
Join this session to learn about ordering today from the customer and retailer perspectives and join the discussion about pain points and preferences. There will be a showcase of what has worked to drive awareness, influence orders, and rebuild relationships with customers.

Speakers
Brian Yee, Director, Innovation, Ravel by Cadillac Fairview
Sara Nancoo, Innovation Lead, Ravel by Cadillac Fairview

How to Build and Retain a Strong Team
2:00 pm - 3:00 pm

Presented by 7shifts
Creating a great restaurant means building a great team. In today's world, that's easier said than done. As restaurateurs look to the future of restaurants, team management is going to be at the forefront. From hiring to training to scheduling and retaining, each piece plays a role in creating a better restaurant. Justin Holmes from 7shifts, a restaurant team management platform, dives into each of the stages and how team management can help you create and retain a strong team.

Speaker
Justin Holmes, Chief Revenue Officer, 7shifts

StudioEx
StudioEx
How to Franchise Your Business
10:30 am - 11:30 am

Presented by CFA
Do you have a restaurant business you’d like to grow? Learn how to expand your business quickly, cost-effectively, and successfully through franchising. This moderated discussion with franchising experts will explore the basics of franchising, legal consulting perspectives, and insights from a franchisor. Discover if franchising is the right model for your restaurant business, learn how to avoid legal pitfalls, and more.

Moderator
Lou Gervasi, Senior Manager, Development & Member Relationships, CFA
Speakers
Larry Weinberg, Partner, Cassels Brock & Blackwell LLP
Marietta Snetsinger, Franchise Growth Expert, CFE Candidate

Eco System Workshop
11:45 am - 12:30 pm

This workshop will offer a deep dive into approaching sustainability within foodservice by addressing the systemic reform that needs to take place. Our panelists will discuss their networks committed to sustainable development and a circular economy approach, innovative solutions for waste challenges and waste diversion, as well as an example of an operator who has achieved the ultimate level of sustainability.

Moderator
Anna Pham, Executive Director, LEAF
Speakers
Douglas McMaster, Founder, Silo - London
André Mondor, Vice-President, Restogreen
Shane Harker, Founder & President, Rethink Resource
Michael Skaljin, Manager, Policy and Planning, City of Toronto

4th Annual North American Chinese Cuisine Innovation Summit
1:45 pm - 4:00 pm

It is a featured annual event presented by the Chinese Cuisine and Hospitality Association of Canada, the non-profit organization committed to food and culture communications and branding development between Asian countries and Canada. The summit will release the Chinese-Canadian food industry analysis and discuss in-depth solutions, challenges, and new trends about Asian restaurants for a post-pandemic era. Meanwhile, the leadership awards ceremony will inspire the restaurant industry business.

Get your ticket and register today

Secure your spot and start planning your visit to Canada's leading foodservice trade event.