2022 SCHEDULE

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

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

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

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.

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

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

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

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

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.

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

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

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

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

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

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

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

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)

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

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)

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

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

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

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

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

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

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)

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

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