MARCH 1-3, 2020

ENERCARE CENTRE, TORONTO

SCHEDULE

EDUCATE & CELEBRATE

Whether you are taking in a learning session on the show floor, cheering on your favourite contestant in a competition or networking at our signature events; you will find it at the RC Show.

Please note the schedule is subject to change. Check back for updates and new additions!

 

 

We are working on our 2020 schedule...Browse last year's schedule for a taste of what's to come. 

SUNDAY, FEB. 24

Show Floor Hours: 10am-5pm

 

Sunday Feb 24, 2019

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
6:00 pm
6:30 pm
7:00 pm
7:30 pm
8:00 pm
Speaker Stage
Speaker Stage
Marketing Beyond Your Walls
Marketing Beyond Your Walls
11:00 am - 11:45 am
Time
11:00 am - 11:45 am

Think beyond your walls about how to reach new customers. Dive into the digital world and learn how you can grow your top line outside your bricks and mortar footprint and beyond social media. Meet the companies who can connect you to your next customer.

MODERATORS
Katie Bolla, Associate Principal Customer and Digital, KPMG

SPEAKERS
Andrew Marsh, Director of Sales & Marketing, Search Engine People
Al Henderson, Chief Sales Officer, Eagle Eye
Evelyn Wiseman Ackerman, Senior Director of Marketing & Community, Yelp.com
Jessica van Rooyen, Head of Marketing, Uber Eats Canada

Food is Medicine
Food is Medicine
12:00 pm - 12:45 pm
Time
12:00 pm - 12:45 pm

From antioxidants that help boost cancer patients’ immune systems to herbs that ease our anxiety, it has been proven food can heal us. Doctors discover more and more about the workings of the gut. Check out this panel discussion to learn about affordable superfoods, the latest science and how to incorporate the right nutrients into your menu to meet the needs of tomorrow’s consumers.

MODERATOR
Tricia Ryan, Principal, The Marketing Chefs

SPEAKERS
Lianne Philipson, Registered Nutritionist, Author & Founder of Sprout Right
Sandra Saville, Registered Dietician, Nutrition Consulting & Canadian Digestive Health Foundation
Andie Shapira, Director of Menu & Nutrition, Freshii

Driving Your Business Through Customer Experience
Driving Your Business Through Customer Experience
1:00 pm - 1:45 pm
Time
1:00 pm - 1:45 pm

You can have a state-of-the-art kitchen and a top-rated chef, but your restaurant will fall flat if you don’t have the right experience at the front of house. We often lose sight of how important face-to-face interactions are and the little things that you can do to make a difference that add up to the success of our businesses. This customer experience panel will share how you can personalize and stand out from the crowd to keep your customers coming back.

MOTERATOR
Carolina Avaria, President, Les Clefs d'Or Canada & Chef Concierge, Four Seasons Toronto

SPEAKERS
Patrick Kriss, Chef & Owner, Alo Restaurant
Stephen Wancha, Hotel Manager, Four Seasons Hotel Toronto

Distribution Leaders Discuss the Evolution of Foodservice Distribution
Distribution Leaders Discuss the Evolution of Foodservice Distribution
2:00 pm - 2:45 pm

From shifting trade agreements to the emergence of self-driving cars, distributors and subsequently restaurateurs face various roadblocks and advances when it comes to food distribution. Join the distribution leaders as they dive into the issues facing food distribution today, how to navigate the supply chain system and hear their thoughts on the future direction of distribution.

MODERATOR
Tony Chapman, Business Strategist

SPEAKERS
David Barber, Vice President Canada Broadline Distribution, Gordan Food Service
Dan Flanagan, President & CEO, Flanagan Foodservice Inc.,
Tom Pitera, CEO & Executive Chairman, Russell Hendrix Foodservice Equipment
Randy White, President, Sysco Canada

Find Your Community Through Social Media Marketing
Find Your Community Through Social Media Marketing
3:00 pm - 3:45 pm

Marketing Social media is more than a place to post photos of your signature dish. It is where you can build your brand’s voice. It is a vital tool to create great content and connect you to your customers, both current and potential. Hear from expert brands and people who have used social to build their voice and boost their followers and their bottom line.

MODERATOR
Andreas Duess, Chief Creative Officer & Co-Founder, Nourish Food Marketing

SPEAKERS
Jessica Rodrigues, Director of Communications, The McEwan Group
Irene Matys, Social Influencer, Freelance Food Stylist and Food Style Segment Expert on The Marilyn Denis Show
Sarah Keenlyside, Co-Owner, La Banane & CXBO

How to Up Your Bottom Line Through Coffee
How to Up Your Bottom Line Through Coffee
4:00 pm - 4:45 pm

Coffee is Canada’s most consumed beverage amongst adults — even more than tap water. Unsweetened coffee is even noted as a "Healthy Drink Option" in Canada's new Food Guide. So how can you leverage this love of coffee to help increase your restaurant’s bottom line? Hear highlights from the Coffee Association of Canada’s Canadian Coffee Trends Study. We’ll focus on how to create incremental sales through innovation, different dayparts, highlighting health, targeting by age group and more.

SPEAKERS
Lesya Balych-Cooper, President, Coffee Association of Canada (CAC)
Michael Edwards, Co-Founder, Dig Insights
Final speaker to be announced at the show.

Culinary Stage
Culinary Stage
Garland Canada Culinary Competition
Garland Canada Culinary Competition
11:00 am - 2:00 pm
Time
11:00 am - 2:00 pm

Chefs go head-to-head in front of a live audience to create innovative and profitable dishes in this high-stakes competition with $5,000 in cash and prizes up for grabs. The competition heats up over three days as the judges narrow the competition to six semi-finalists en route to selecting the winner.

HOST
Rob Barry, Chef, Host & Comedian

JUDGES
John Higgins, Director, George Brown Chef School
Brad Long, Chef & Owner, Café Belong & Belong Catering
Final judge to be confirmed at the show

A Fresh Look at Frozen Seafood
A Fresh Look at Frozen Seafood
2:15 pm - 3:00 pm

Presented by: High Liner Culinary
Put your taste buds to the test! This interactive session challenges preconceptions and provides a fresh new look at the many sustainable benefits of frozen seafood.

CHEF
Philman George Corporate Chef, High Liner Culinary

A Fresh Look at Frozen Seafood
A Fresh Look at Frozen Seafood
4:15 pm - 5:00 pm

Put your taste buds to the test! This interactive session challenges preconceptions and provides a fresh new look at the many sustainable benefits of frozen seafood.

CHEF
Philman George Corporate Chef, High Liner Culinary

Bar & Beverage Stage
Bar & Beverage Stage
Lights! Placement! Music! - How to Build Atmosphere in Bars
Lights! Placement! Music! - How to Build Atmosphere in Bars

Atmosphere sets the tone for your entire establishment. Dim lights invite your guests to relax, while the right beat motivates them to dance. Hear from successful sound designers and bar owners how to curate the perfect space to suite your clientele.

SPEAKERS
Emily Blake, Co-Owner, Mahjong Bar
Robin Goodfellow, Owner, Little Bones Beverage
Chris Wilson, Music Programmer, The Drake Hotel Properties

Draft Profitability: Benefits of a Well Curated Draught Beer Lineup
Draft Profitability: Benefits of a Well Curated Draught Beer Lineup
11:45 am - 12:30 pm

Presented by Better Beer and Labatt Breweries of Canada
Does your beer taste flat? Are you frustrated by guest complaints? Learn about your beer system to improve your process and stop pouring beer and profits down the drain.

SPEAKERS
Steve Riley, Chief Beer Guy, Better Beer

Data & Analytics to your Advantage
Data & Analytics to your Advantage

Data can pinpoint which sales areas are thriving and which need improvement. Let Labatt’s analytics team show you how to manage data to gain insight and boost your bar’s bottom line.

MODERATOR
Christopher Lee, Product Specialist, Beverage Analytics, Labatt Breweries of Canada

SPEAKERS
Samantha McCaffrey, Senior Beverage Manager, Service Inspired Restaurants
Amy Schwartz, Director, Beverage Analytics
Doug Port, Senior Director, Trade Marketing & Sales Capabilities, Labatt Breweries of Canada

Success Beyond The Bar
Success Beyond The Bar
1:45 pm - 2:30 pm

Looking to expand your career into the corporate, entertainment or media world? Learn from bar legends how to market and build a career beyond the bar.

SPEAKERS
Elayne Duff, Mixologist, Brand Consultant & Bar Rescue TV Expert
Josh Lindley, Co-Founder, Bar Atlas
Lauren Mote, Co-Founder, Bittered Sling Bitters

Four Ways to Up Your Beer Game
Four Ways to Up Your Beer Game
2:45 pm - 3:30 pm

Presented by the Cicerone Certification Program
Learn how to evaluate beer, notice off flavours and understand where they come from, and tips on how to pair beer with food. You'll walk away with tips and techniques to up your sensory skills and help train staff on beer. .

SPEAKERS
Crystal Luxmore, Certified Cicerone & Prud’homme Beer Sommelier, Beer Sisterse
John Scholl, Marketing Manager, Cicerone® Certification Program

The Future of Whisk(e)y: Trends Around the World & the Ever Evolving Palates of Consumers
The Future of Whisk(e)y: Trends Around the World & the Ever Evolving Palates of Consumers
3:45 pm - 4:30 pm

Presented by Beam Suntory
This is the great whisk(e)y debate! Sit down with Beam Suntory brand ambassadors representing Scotch, Canadian, American, Japanese whiskies to discover what’s trending around the world. Examine how consumer palates have changed, and how whisky houses have evolved through the years. .

SPEAKERS
Beam Suntory whisky experts :

Mike Mclean
Tish Harcus
Cameron Millar
Ray Daniel
Matt Jones.

Speed Rack Showcase: Cocktail Demo by Super Speedy Ladies
Speed Rack Showcase: Cocktail Demo by Super Speedy Ladies

The award-winning Speed Rack Canada ladies show off their cocktail poweress in a speedy cocktail demo of cocktail classics picked by the audience.

B&B Workshop
B&B Workshop
Simple Cocktail Set Up for Any Bar
Simple Cocktail Set Up for Any Bar

Presented by Beam Suntory

Are you looking to expand your bar offerings beyond wine and beer? This is Cocktail 101! Learn how to set up an ergonomic and efficient bar and build an easy, sustainable and profitable cocktail menu.

SPEAKERS
Jessica Mili, Bartender, Civil Liberties & Winner of Speed Rack Canada 2018

Let's talk about wood! The effects of barrel aging and new methods employed
Let's talk about wood! The effects of barrel aging and new methods employed
11:45 am - 12:30 pm

Grow your whisky knowledge and bar offering. Sample high-end whiskies in this educational session, and learn how each offering differs after barrel aging.

SPEAKERS
Beam Suntory brand ambassadors – to be announced at the show
Cameron Millar, Portfolio Ambassador for Eastern Canada, Edrington

Lunch Break! Canadian Whiskey
Lunch Break! Canadian Whiskey

Presented by Beam Suntory
Rethink drink and food pairings! Learn about the trending and delicious Canadian whiskey's available, and a slightly unconventional, but locally sourced cuisine our ambassadors have paired them with.

SPEAKERS
Tish Harcus, Canadian Club Whisky Ambassador, Beam Suntor

Cocktail Presentation - Ice Cutting Demo
Cocktail Presentation - Ice Cutting Demo
1:30 pm - 2:15 pm

Presented by Beam Suntory
Highballs and rocks and diamonds, oh my! Chisel ice into interesting shapes in this hands-on class, and discover how ice can do so much more than just chill and dilute. This is an interactive class in which you will get to carve your very own clear block of ice! (Space limited to first 30)

SPEAKERS
Jessica Mili, Bartender, Civil Liberties
Mike McLean, Mixxit Ambassador, Beam Suntory

The Low ABV Movement: How to use Vermouths & Sherries
The Low ABV Movement: How to use Vermouths & Sherries
2:30 pm - 3:15 pm

Take advantage of the recent surge in popularity of these often forgotten, fortified wines. Rescue them from the back of the cabinet and learn how to effectively add them to your bar’s menu to enhance flavour and lower cost.

SPEAKERS
Oliver Stern, Bar Director, Liberty Entertainment Group
Juliana Wolkowski, Bar Manager, Bar Raval

Seasonality of Drinks
Seasonality of Drinks

Farm-to-table goes beyond the plate to your glass in this informative, local-loving cocktail session. Dive into the abundance Ontario farms have to offer and discover how to preserve seasonal fruits to satisfy the diverse palates of consumers all year round!

SPEAKERS
Adam D’Itono, Sales Manager, Dillon's Small Batch Distillers & KEW Vineyards
Juliana Wolkowski, Bar Manager, Bar Raval
Lauren Mote, Co-Founder, Bittered Sling Bitters

"Three Experts Walk Into a Bar
"Three Experts Walk Into a Bar
4:15 pm - 5:00 pm

What happens when a Certified Cicerone, Cider Master and Whisky Expert go to a bar? Taste new combinations and trends selected by three leaders in the field and learn what it takes to achieve these designations..

SPEAKERS
Crystal Luxmore, Certified Cicerone & Prud’homme Beer Sommelier, Beer Sisters
Jamie Johnson, The Balvenie Brand Ambassador
William Grant & Sons/PMA
Martha Lowry, Head Cider Maker, Brickworks Ciderhouse
Michelle Tham, Head of Education, Labatt Breweries of Canada

Local Stage
Local Stage
Best Ontario Veal Sandwich Competition
Best Ontario Veal Sandwich Competition
11:00 am - 12:30 pm

Sponsored by Veal Farmers of Ontario
Hosted by John Catucci of Food Network Canada’s You Gotta Eat Here!, this live competition sees teams of culinary students from across the province prepare sandwiches on stage to impress a panel of foodservice industry experts and take home a prize of $1,000!y

Host
John Catucci, Host, You Gotta Eat Here!

Feast On® 'Best of FOODstock' Tastings.
Feast On® 'Best of FOODstock' Tastings.
12:45 pm - 1:30 pm

Join chefs from Feast On® certified restaurants to sample the best local foods and address the positive impact Ontario food and drink can deliver to your bottom line.

CHEFS
Ricky Casiple & Olivia Simpson, Co-Chefs & Co-Owners, Ricky + Olivia

SAMPLE
Drunken Shrimp Mapo Tofu: Planet Shrimp flambed with Top Shelf moonshine including ground pork and Ying Ying tofu in a Szechuan sauce, finished with Top Shelf lemongrass & orange bitters spritz

Feast On® 'Best of FOODstock' Tastings
Feast On® 'Best of FOODstock' Tastings
2:00 pm - 2:45 pm

Join us as Chefs from Feast On certified restaurants sample the best local foods while addressing the positive impact Ontario food & drink delivers to your bottom line.

SPEAKERS
Benjamin Lillico, The Rich Uncle Tavern
SAMPLE
Beer Braised Short Ribs

Rooted in Culinary – Indigenous Culinary Demo
Rooted in Culinary – Indigenous Culinary Demo
3:00 pm - 3:45 pm

Indigenous cuisine is inherently local, being the first to cook with ingredients found in our own backyard on Turtle Island. Learn from indigenous chefs who have weaved their traditions with emerging culinary trends all while using local ingredients.

CHEF
Norma Condo, Chef & Owner, Miqmak Catering Indigenous Kitchen

Learning Lounge
Learning Lounge
Catering: Is it the right choice for your business?
Catering: Is it the right choice for your business?
11:00 am - 12:00 pm

If you have ever considered expanding into catering, this session is for you. A catering industry veteran Andrew Zimbel will discuss the ins and outs of catering and show you three ways to generate more revenue and profit from your operation. This session includes an electronic workbook with checklists, spreadsheets and guides for starting your event business.

SPEAKERS
Andrew Zimbel, Caterer, Event Planner, Salesman & Director of Sales and Marketing, Higgins Event Rentals

Growing your business through Virtual Restaurants
Growing your business through Virtual Restaurants
12:30 pm - 1:15 pm

Learn how to maximize your kitchen and drive new revenue with tools and ingredients you already have.

SPEAKERS
Katherine Rebelo, Sr. Restaurant Operations Specialist, Uber Eats Canada
Chris Patheiger , Head of Business Development, Partner, Uncle Smoke Cookhouse

I Can’t Eat That - How to accommodate food intolerances into your menu
I Can’t Eat That - How to accommodate food intolerances into your menu
2:30 pm - 3:30 pm

Presented by Canadian Digestive Health Foundation
A growing number of Canadians live with dietary intolerances. Understand how accommodating intolerances can help your business and learn about delicious alternatives for your menu

SPEAKERS
Sandra Saville, Registered Dietitian, Canadian Digestive Health Foundation

Mental health in the workplace, stigma and stigma reduction
Mental health in the workplace, stigma and stigma reduction

Presented by Workplace Safety and Prevention Services
Hospitality is an industry of high stakes and even higher stress levels. It is vital to create a healthy workplace for your employees. This session provides information and resources to help you sustain your staff in order to sustain your business.

SPEAKERS
Andrew Harkness, Strategy Advisor, Organizational Health Initiatives, Workplace Safety & Prevention Services (WSPS)

Eco Stage
Eco Stage
Top 5 Energy Star products to save you money
Top 5 Energy Star products to save you money

Commercial kitchens use more than twice as much energy per square metre than other commercial spaces. ENERGY STAR certified equipment can narrow that gap. Discover the five most energy efficient appliances to help save both energy and power.

SPEAKERS
Isabelle Guimont, Program Manager, Energy Star of Natural Resources Canada

Reducing Waste in Foodservice
Reducing Waste in Foodservice

Presented by Terus
This engaging waste reduction workshop shares easy-to-implement strategies and provides a checklist of five quick wins to rapidly reduce waste in your restaurant.

SPEAKERS
Lucy Cullen, Co-founder & CEO, Terus

No-Cost Lighting & Refrigeration Upgrades
No-Cost Lighting & Refrigeration Upgrades

Join us to learn about two energy efficiency upgrade offerings in Ontario - the Small Business Lighting (SBL) and Business Refrigeration Incentive (BRI) programs. Offered by your local hydro company, SBL and BRI offer no-cost or reduced-cost equipment upgrades for small businesses. These upgrades, like LED lighting and refrigeration fan motors, are directly installed by qualified delivery agents and will reduce your monthly electricity bill.

SPEAKERS
Tom Wynn, Director, Business Development, GreenSaver

LEAF Certification: How to make it or break it
LEAF Certification: How to make it or break it

Presented by Leaders in Environmentally Accountable Foodservice (LEAF)
Interested in LEAF Certification for your eco efforts, but don’t know where to start? LEAF founder Janine Windsor walks participants through self-assessment and shares the most impactful changes to save money and set goals for future steps.

SPEAKERS
Janine Windsor, Founder, Leaders in Environmentally Accountable Foodservice (LEAF)

No to low cost energy efficiency strategies
No to low cost energy efficiency strategies

Presented by Independent Electricity System Operator (IESO)
Some of the best energy-cost savings opportunities require little financial investment, if any. Learn to invest time in critical energy efficiency practices to extend equipment life and yield big savings..

SPEAKERS
Stephen Dixon, Founder, Know Energy

Coffee, Tea & Sweets
Coffee, Tea & Sweets
Latte Art Labs - Booth #1638
Latte Art Labs - Booth #1638
11:00 am - 11:45 am

Zuccarini Barista Workshops
Hone your crema craft at booth #1638, where Zuccarini latte masters will demonstrate the key steps for brewing perfect espresso and micro-foaming milk, and teach the fundamentals of pouring beautiful latte art.

Coffee In Good Spirits Competition & 2019 Latte Art Nationals
Coffee In Good Spirits Competition & 2019 Latte Art Nationals
12:00 pm - 4:00 pm

The Latte Art competition tests the barista's technical pouring skills when crafting a milk-based coffee beverage. Competitors are required to make six drinks — two sets of matching free-pour lattes and one set of matching designer patterns

Presented by:
Natrel
Specialty Coffee Association
Dalla Corte Canada
Mahlkonig
Puro By Urnex
Dittin Libbeyg

Barista 101: The 10 Steps to Perfect Espresso & Micro-Foamed Milk #1638
Barista 101: The 10 Steps to Perfect Espresso & Micro-Foamed Milk #1638

Try one of Zuccarini’s Barista 101 workshops, where you’ll learn the ten steps to fearlessly brew espresso and steam rich, creamy milk. Booth #1638

Latte Art Labs - Booth #1638
Latte Art Labs - Booth #1638
1:00 pm - 1:45 pm

Zuccarini Barista Workshops
Hone your crema craft at booth #1638, where Zuccarini latte masters will demonstrate the key steps for brewing perfect espresso and micro-foaming milk, and teach the fundamentals of pouring beautiful latte art.

Barista 101: The 10 Steps to Perfect Espresso & Micro-Foamed Milk #1638
Barista 101: The 10 Steps to Perfect Espresso & Micro-Foamed Milk #1638

Try one of Zuccarini’s Barista 101 workshops, where you’ll learn the ten steps to fearlessly brew espresso and steam rich, creamy milk. Booth #1638

Latte Art Labs - Booth #1638
Latte Art Labs - Booth #1638
3:00 pm - 3:45 pm

Zuccarini Barista Workshops
Hone your crema craft at booth #1638, where Zuccarini latte masters will demonstrate the key steps for brewing perfect espresso and micro-foaming milk, and teach the fundamentals of pouring beautiful latte art.

Barista 101: The 10 Steps to Perfect Espresso & Micro-Foamed Milk #1638
Barista 101: The 10 Steps to Perfect Espresso & Micro-Foamed Milk #1638

Try one of Zuccarini’s Barista 101 workshops, where you’ll learn the ten steps to fearlessly brew espresso and steam rich, creamy milk. Booth #1638

Presentation Theatre
Presentation Theatre
Technomic Canadian Foodservice Planning Program Session 12:45PM - 2:00PM
Technomic Canadian Foodservice Planning Program Session 12:45PM - 2:00PM
11:00 am - 11:45 am



Private event


Sustainable Movie Series: Farm to Chef for Success Food Grads
Sustainable Movie Series: Farm to Chef for Success Food Grads
12:00 pm - 3:00 pm

Presented by FoodGrads, Taste Your Future
Programmed for top culinary students but open to the public, these two documentaries shine a light on how successful restaurants have incorporated sustainable operating practices. Each screening is followed by a live Q&A with the filmmakers and featured chefs.

MODERATORS
Faith Baxter, Associate Product Developer, Maple Leaf Foods Inc &FoodGrads Ambassador
Dylan Sher, Producer, Before The Plate
Will Dempster, Producer, Chef to Chef

Events
Events
Opening Night Reception
Opening Night Reception
5:00 pm - 8:00 pm

Heritage Court, Enercare Centre

Join us for one of Canada's largest foodservice and hospitality industry networking events of the year. Enjoy a complimentary welcome drink and chef-curated bites over beats by DJ Lissa Monet. Come mix and mingle with your fellow industry peers as we kick off RC Hospitality Week.

Complimentary to everyone with a RC Show badge
RSVP online during registration

Sunday Feb 24, 2019

MONDAY, FEB. 25

Show Floor Hours: 10am-5pm

 

Monday Feb 25, 2019

8:30 am
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
6:00 pm
6:30 pm
7:00 pm
7:30 pm
8:00 pm
8:30 pm
9:00 pm
9:30 pm
10:00 pm
10:30 pm
11:00 pm
11:30 pm
12:00 am
Speaker Stage
Speaker Stage
Elevated Entertainment Experiences
Elevated Entertainment Experiences
11:00 am - 11:45 am

Cineplex is a force when it comes to elevated entertainment experiences, from adult arcade games at the Rec Room to first class treatment at the VIP Cinemas. Hear about Cineplex's strategy and how they are tapping into the behaviours and needs of today's consumers.

SPEAKER
Christina Kuypers, Vice President, Operations & Guest Experience,

Cineplex HOST
Cristina Carpio, Editor in Chief, MarQuee Magazine & Host, Going Global TV

Sustainability in Your Operations: How Less Can Be More
Sustainability in Your Operations: How Less Can Be More
12:00 pm - 12:45 pm

How Less Can Be More Presented by: Waste Management The key to sustainability is ability — the ability to develop sustainable practices, operate with a purpose and harness the power of innovative products, pioneering people and transformative ideas to improve your bottom line in harmony with the planet. Industry experts will empower you to minimize waste and conserve energy to save money, as well as capitalize on the local and fast-growing plant-based food movement.

MODERATOR
Bruce McAdams, Assistant Professor, School of Hospitality, Food and Tourism Management, University of Guelph

SPEAKERS
Lucy Cullen, Co-Founder & CEO, Terus
Stephen Dixon, Founder, Know Energy
Rebecca Mackenzie, President & CEO, Culinary Tourism Alliance
Zak Weston, Corporate Engagement Specialist, Good Food Institute

Sustainability Restaurant Discussion
Sustainability Restaurant Discussion

Learn from the restaurants who are leading the pack when it comes to sustainability in this intimate discussion on how they have implemented environmental best practices and have thrived as a result.

MODERATOR
Janine Windsor, Founder, Leaders in Environmentally Accountable Foodservice (LEAF)

SPEAKERS
Court Desautels, Group Leader & CEO, Neighbourhood Group of Companies
Tyler Pronyk, Regional Director, Operations - Western Canada & Corporate Ottawa, A&W Food Services of Canada Inc.

The CEO Panel
The CEO Panel
2:00 pm - 2:45 pm

Learn from the top leaders of some of the largest restaurant brands in the world on how to build an environmentally and economically sustainable brand and thrive in today’s shifting and increasingly competitive market. These top players will share why their brands have staying power and provide insight into how the latest in sustainable food technology and innovation can contribute to success.

MODERATOR
Tony Chapman, Business Strategist

SPEAKERS
John E. Betts, President & Chief Executive Officer, McDonald's Restaurants of Canada
Frank Hennessey, CEO, Recipes Unlimited Corporation
Mike Conway, Executive Vice President & President, Starbucks Canada
Susan Senecal, CEO, A&W Food Services of Canada Inc.
Nivera Wallani, President and General Manager, KFC Canada at Yum! Brands

Ones to Watch
Ones to Watch
3:00 pm - 3:45 pm

You know those people or companies who have the Midas touch? We have curated a discussion with these revolutionary players. These are the companies and people who are rising to the top and leading the charge — and everything they touch turns to gold. You will be inspired by their stories and motivated to innovate and grow your own business.

MODERATOR
Tony Chapman, Business Strategist

SPEAKERS
Jean-François Archambault, CEO and Founder, La Tablée des Chefs
Charles Khabouth, CEO & Founder, INK Entertainment
Manjit Minhas, Beer Baroness & CBC Dragon's Den
Tom Via, Chief Operating Officer, Woodbine Entertainment GroupV

How Hotels are Driving Culinary Tourism
How Hotels are Driving Culinary Tourism
4:00 pm - 4:45 pm

As the culinary tourism movement grows and travellers’ expectations of their accommodation goes beyond just providing a bed to sleep in, hotels have the opportunity to become a more integral part of their customer’s travel experience. Hear from the hotels who are tapping into culinary tourism by understanding their customers’ needs and innovating their menus and dining experiences to build satisfaction and loyalty.

MODERATOR
Alison Evans, Interim President, Hotel Association of Canada

SPEAKERS
Paul Shewchuk, Executive Chef, Ritz-Carlton Toronto
Bill Simpson, Chief Operating Officer, Drake Hotel Properties
David Goldstein, President & CEO, Destination Canada
Michael Sullivan, Director of Food and Beverage & Partner, Hôtel Le Germain Toronto

Culinary Stage
Culinary Stage
Garland Canada Culinary Competition
Garland Canada Culinary Competition
11:00 am - 1:00 pm

Chefs go head-to-head in front of a live audience to create innovative and profitable dishes in this high-stakes competition with $5,000 in cash and prizes up for grabs. The competition heats up over three days as the judges narrow the competition to six semi-finalists en route to selecting the winner.

HOST
Rob Barry, Chef, Host & Comedian

JUDGES
John Higgins, Director, George Brown Chef School
Brad Long, Chef & Owner, Café Belong & Belong Catering
Final judge to be confirmed at the show

For details on our judges, competitors and more, visit the Garland Canada Culinary Competition page.

Delicious, Sustainable Seafood
Delicious, Sustainable Seafood
1:15 pm - 2:00 pm

Presented by: High Liner Culinary, Marine Stewardship Council (MSC), Ocean Wise

Join these sustainable seafood industry leaders as they bring their culinary talents to the stage. Watch them cook up some of their favourite dishes while engaging in a thought-provoking discussion about what makes seafood sustainable.

CHEF
Chef Philman George Corporate Chef, High Liner Culinary
Chef Charlotte Langley, MSC Ambassador, Marine Stewardship Council
Chef Ned Bell, Ocean Wise, Executive Chef

A Fresh Look at Frozen Seafood
A Fresh Look at Frozen Seafood
2:15 pm - 3:00 pm

Presented by: High Liner Culinary
Put your taste buds to the test! This interactive session challenges preconceptions and provides a fresh new look at the many sustainable benefits of frozen seafood.

CHEF
Philman George Corporate Chef, High Liner Culinary

Bellavita's Art of Pizzamaking
Bellavita's Art of Pizzamaking
3:15 pm - 4:00 pm

Presented by: Bellavita Expo Italian Pavilion
Learn traditional tips and innovative ways to create the iconic Neapolitan pizza from Ciro Iovine, owner at Song’ E Napule NYC, awarded as Best Italian Pizzeria of the Year 2018 by the Gambero Rosso's Top Italian Restaurants guide. The cooking demo is brought to you by Molini Lario flours, Marra Forni ovens, Galbani Professionale mozzarella cheese and Pizza University & Culinary Arts Center.

SPEAKERS
Ciro Iovine, Owner, Song’ E Napule NYC

Food Recovery in the Restaurant Industry: A Mix of Purpose, Common Sense & Empathy
Food Recovery in the Restaurant Industry: A Mix of Purpose, Common Sense & Empathy
4:00 pm - 4:45 pm

We will talk about a food recovery program that has been launched by Jean-Francois Archambault at La Tablée des Chefs and implemented in more then 100 venues across Canada helping to recover over 250 tons of edible excess food coming from the culinary teams and feeding more then 600,000 people annually. Since last Fall the program has been introduced in Toronto with the help of Chef Chris Zielinski at MLSE starting with the Scotia Bank Arena and BMO Field. Jean-Francois and Chris will talk about their great partnership and more opportunities to come in the fight against food waste.

SPEAKERS
Jean-Francois Archambault, Executive Director & Founder, La Tablée des Chefs
Chris Zielinski, Executive Chef, Maple Leaf Sports Entertainment (MLSE)

Bar & Beverage Stage
Bar & Beverage Stage
Elevated Sports Bars
Elevated Sports Bars
11:00 am - 11:45 am

Tapping into Canadians’ love of sports can be lucrative, but it takes more than a TV and a few beer taps to get cheering fans through the door. Let the best show you how to create an elevated sports bar space that will enhance your guests’ experience and give your bar’s bottom line a home run.

SPEAKERS
Michelle Tham, Head of Education, Labatt Breweries of Canada
Chris Zielinski, Culinary Director, Maple Leaf Sports Entertainment (MLSE)

New Blood vs Old Blood Sommelier: Image, Credentials & Experience
New Blood vs Old Blood Sommelier: Image, Credentials & Experience
12:00 pm - 12:45 pm

The wine world has evolved dramatically over the last decade, changing what it means to be a sommelier. Learn what today’s restaurants and bars are looking for, which credentials are most important and how to achieve them.

SPEAKERS
Peter Boyd, Wine Director, Scaramouche Restaurant
Toni Weber, Beverage Director, Giulietta Restaurant
Lexi Wolkowski, Sommelier & General Manager, Brothers Food and Wine

Canada's Best Bars
Canada's Best Bars
1:00 pm - 1:45 pm

The team behind Canada's 100 Best Restaurants launched Canada's Best Bars in 2018 and are here to discuss cocktail trends, the art of bartending, what it takes to run an award-winning bar program and, of course, provide a sneak preview of the upcoming Best Bars 2019 list.

MODERATOR
Lauren Mote, Mixologist, Bittered Sling Bitters

SPEAKERS
Christopher Enns, Mixologist, Lobby Lounge at Fairmont Pacific Rim
Kevin Demers, Owner, The Cold Room
Robin Goodfellow, Owner, Little Bones Beverage
Nick Kennedy, Owner, Civil Liberties & Miracle Pop Up Toronto
Jacob Richler, Editor-in-Chief, Canada's 100 Best

Building an Intersectional Bar Space: Opening your space for guests from all walks of life
Building an Intersectional Bar Space: Opening your space for guests from all walks of life
2:00 pm - 2:45 pm

Innovation, market insight and enhanced creativity are characteristics bar owners achieve by building diverse and inclusive teams. This talk focuses on practical ways to create work spaces that will attract and retain a pool of talent as well as a wider range of guests..

SPEAKERS
Elayne Duff, Mixologist, Brand Consultant & Bar Rescue TV Expert
Terence Lowe, General Manager, Glad Day Bookstore
Alana Nogueda, Owner, The Shameful Tiki Room
Christina Veira, Bar & Beverage Stage Curator, RC Show

Beyond the Rail Competition
Beyond the Rail Competition
3:00 pm - 5:00 pm

Presented by Beam Suntory
The Beyond the Rail competition is back again, this time with a special black box twist. Don’t miss the showdown as Canada’s best bar talents fashion innovative and sustainable cocktails that challenge the imagination and taste buds.

HOST
Matt Jones, World Whisk(e)y Ambassador, Beam Suntory

SPONSORS:
Canadian Club
Jim Beam
Maker's Mark
Courvoisier
Banff Ice Summit
Auchentoshan
Laphroaig
Sipsmith
Hornitos
Macallan

B&B Workshop
B&B Workshop
Beyond The Bar - How to incoporate off site events into your repertoire?
Beyond The Bar - How to incoporate off site events into your repertoire?

If you have ever wanted to create a pop-up, or expand into event services, this session is for you. Learn everything you need to know, from the licenses and legalities to how to market and break through.

SPEAKERS
Christina Veira, Bar & Beverage Stage Curator, RC Show

Beyond Brunch! Think teas, spritzes & interesting low alcohol cocktails
Beyond Brunch! Think teas, spritzes & interesting low alcohol cocktails
11:45 am - 12:30 pm

Boozy brunch options have become predictable. Think beyond stereotypical mimosas and caesars. Learn how to concoct your own tea syrups for tea cocktails and explore low alcohol craft mixes that will boost your customers’ meals and your bottom line.

SPEAKERS
Tyler Newsome, Bartender, Bar Raval Evelyn Chick, Bar Manager, PrettyUgly Bar
Shabnam Weber, President of Tea and Herbal Association of Canada

Lunch Break! Beer Pairings with Local Cheeses
Lunch Break! Beer Pairings with Local Cheeses

Presented by Labatt Breweries of Canada and Dairy Farmers of Ontario

Rethink pairings! Learn which smoked porters and refreshing pilsners pair best with your favourite local cheeses.

SPEAKERS
Michelle Tham, Head of Education, Labatt Breweries of Canada

Bar Menu Design: Cost, Balance & Consumer Needs
Bar Menu Design: Cost, Balance & Consumer Needs
1:30 pm - 2:15 pm

Learn to manage costs while appealing to your customers’ varied desires. Leverage trends, even the pricey ones, and tap into affordable yet appetizing mixing options.

SPEAKERS
John Bunner, Operations Director, Alo Food Group
David Greig, Bar Manager, Grey Gardens
Oliver Stern, Bar Director, Liberty Entertainment Group

How to Curate an Interesting & Diverse Wine List
How to Curate an Interesting & Diverse Wine List
2:30 pm - 3:15 pm

Top sommeliers discuss how to create a captivating wine list. Learn to apply their wine selection and tasting methods to appeal to your customer’s palates and your bar’s bottom line.

SPEAKERS
Nicole Campbell, Co-Founder, Grape Witches & Buyer, Lifford Wine & Spirits
Krysta Oben, General Manager & Wine Director, Paris Paris & Co-Founder, Grape Witches
Toni Weber, Beverage Director, Giulietta Restaurant
Lexi Wolkowski, Sommelier & General Manager, Brothers Food and Wine

Local Stage
Local Stage
Feast On® 'Best of FOODstock' Tastings.
Feast On® 'Best of FOODstock' Tastings.
12:00 pm - 12:45 pm

Join us as Chefs from Feast On certified restaurants sample the best local foods while addressing the positive impact Ontario food & drink delivers to your bottom line.

CHEF
Elisa Corrigan, Chef & Owner, The Green Wood

SAMPLE
Seared pickerel taco with cilantro walnut pesto and habanero honey

Indigenous Culinary Tourism – A Main Course in Culture
Indigenous Culinary Tourism – A Main Course in Culture
1:00 pm - 1:45 pm

This panel will explore the rapid growth in Indigenous culinary tourism as key driver in Canada’s culinary and tourism sectors. The members of this panel each bring a unique personal story to the evolution of the culinary sector, and have each driven industry innovations, not only in the use of food items, but also in the how and why they choose to share their food, their fire, and their journey with us.

SPEAKERS
Norma Condo, Chef & Owner, Miqmak Catering Indigenous Kitchen
Joseph Shawana, Executive Chef, Ku-Kum Kitchen
Johl Whiteduck Ringuette, Chef & Owner, NishDish Marketeria & Catering

Feast On® 'Best of FOODstock' Tastings.
Feast On® 'Best of FOODstock' Tastings.
2:00 pm - 2:45 pm

Join chefs from Feast On® certified restaurants to sample the best local foods and address the positive impact Ontario food and drink can deliver to your bottom line.

CHEFS
Scott McRae, Head Chef, David's Restaurant

SAMPLE
Braised beef cheeks with horseradish gremolata & smoked cheddar polenta

Rooted in Culinary – Indigenous Culinary Demo
Rooted in Culinary – Indigenous Culinary Demo
3:00 pm - 3:45 pm

Indigenous cuisine is inherently local, being the first to cook with ingredients found in our own backyard on Turtle Island. Learn from indigenous chefs who have weaved their traditions with emerging culinary trends all while using local ingredients.

CHEF
Joseph Shawana, Executive Chef, Ku-Kum Kitchen

Learning Lounge
Learning Lounge
How to design a restaurant
How to design a restaurant
11:00 am - 11:45 am

Presented by FCSI
Geared to anyone considering opening a new kitchen, this panel will identify the most time and cost-efficient processes needed to design your new facility from start to finish.

MODERATOR
John Radchenko, Principal, Van Velzen + Radchenko Design Associates Ltd

SPEAKERS
Sandra Macinnis, Business Development,The Solution Foodservice Group
Mary Chiarot, Vice President & General Manager, Garland
Ian Jameson, Senior Project Manager, Cini-Little International, Inc.
Dan Frenette, Territory Manager, Downtown Toronto & Culinary Specialist, W.D. Colledge
Rob Nella, President, Nella Group

RC Protects - Your Risk Journey
RC Protects - Your Risk Journey
12:00 pm - 12:45 pm

The insurance industry is struggling to speed up, enhance profitability and become more agile in risk understanding and improved customer experience. This all against a backdrop of increasing premium drivers with many insurance providers backing away from the food services industries altogether. Learn how you can affect strategies to achieve efficiency and premium savings on the front end – develops ways to participate in your risk profitability – and fend off needless and unjustified price increases from one year to the next.

SPEAKERS
Keith Dexter, President, McLean Hallmark Gateway
Stephen Smith, Managing Director, McLean Hallmark Gateway

Driving Foot Traffic Using Data
Driving Foot Traffic Using Data
1:00 pm - 1:45 pm

In this workshop we will dive deeper in QSR trends and how consumers' expectations have and are changing. Through the power of Google's data and products, we will demonstrate how you are able to learn more about your customers as well as how to increase foot traffic to your restaurant.

SPEAKERS
Brandon Ashmore, Senior Account Manager, Food, Beverages & Restaurants Google
Geneviève Larose, Account Manager, Food, Beverages & Restaurants, Google

Serving Diners with Food Allergies: A Shared Responsibility
Serving Diners with Food Allergies: A Shared Responsibility
2:30 pm - 3:30 pm

SPresented by Food Allergy Canada
Food allergies can be intimidating for foodservice operators. Learn how diners and foodservice can work together to create a safer, more enjoyable dining experience.

SPEAKERS
Beatrice Povolo, Director, Advocacy & Media Relations, Food Allergy Canada
Roberto Sarjoo, Director, Marketing & Communications, Restaurants Canada

Mental health in the workplace, what managers need to know
Mental health in the workplace, what managers need to know

Presented by Workplace Safety and Prevention Services
This session provides resources and guidance to help managers respond to mental health issues they may encounter. Participants will learn how to respond to mental health problems and encourage a psychologically safe workplace culture..

SPEAKERS
Andrew Harkness, Strategy Advisor, Organizational Health Initiatives, Workplace Safety & Prevention Services (WSPS)

Eco Stage
Eco Stage
Deciphering Your Electricity Bill
Deciphering Your Electricity Bill

Presented by Independent Electricity System Operator (IESO)
Monthly electricity bills can be complicated to read. Stephen Dixon makes it easy to understand both power use and power cost, and suggests ways to save..

SPEAKERS
Stephen Dixon, Founder, Know Energy

Money in your Pocket: How your Electricity and Gas Utilities Can Improve Your Bottom Line
Money in your Pocket: How your Electricity and Gas Utilities Can Improve Your Bottom Line

In this session, representatives from Toronto Hydro and Enbridge Gas Distribution will show you how to reduce and control your utility costs through no-cost / low-cost programs, time-saving resources and smart investments. You will learn about energy saving technologies and case studies that demonstrate the underlying business case and customer success so you can save money on your monthly bill and improve your bottom line.

SPEAKERS
Mike Mulqueen, CDM Business Development Lead, Toronto Hydro
Neil Saunders, Energy Solutions Consultant, Enbridge Gas Distribution

Coffee, Tea & Sweets
Coffee, Tea & Sweets
Latte Art Labs - booth #1638
Latte Art Labs - booth #1638
11:00 am - 11:45 am

Zuccarini Barista Workshops
Hone your crema craft at booth #1638, where Zuccarini latte masters will demonstrate the key steps for brewing perfect espresso and micro-foaming milk, and teach the fundamentals of pouring beautiful latte art.

Coffee In Good Spirits Competition & 2018 Latte Art Nationals
Coffee In Good Spirits Competition & 2018 Latte Art Nationals
12:00 pm - 4:00 pm

The Latte Art competition tests the barista's technical pouring skills when crafting a milk-based coffee beverage. Competitors are required to make six drinks — two sets of matching free-pour lattes and one set of matching designer patterns

Presented by:
Natrel
Specialty Coffee Association
Dalla Corte Canada
Mahlkonig
Puro By Urnex
Dittin Libbeyg

Barista 101: The 10 Steps to Perfect Espresso & Micro-Foamed Milk #1638
Barista 101: The 10 Steps to Perfect Espresso & Micro-Foamed Milk #1638

Try one of Zuccarini’s Barista 101 workshops, where you’ll learn the ten steps to fearlessly brew espresso and steam rich, creamy milk. Booth #1638

Latte Art Labs - Booth #1638
Latte Art Labs - Booth #1638
1:00 pm - 1:45 pm

Zuccarini Barista Workshops
Hone your crema craft at booth #1638, where Zuccarini latte masters will demonstrate the key steps for brewing perfect espresso and micro-foaming milk, and teach the fundamentals of pouring beautiful latte art.

Barista 101: The 10 Steps to Perfect Espresso & Micro-Foamed Milk #1638
Barista 101: The 10 Steps to Perfect Espresso & Micro-Foamed Milk #1638

Try one of Zuccarini’s Barista 101 workshops, where you’ll learn the ten steps to fearlessly brew espresso and steam rich, creamy milk. Booth #1638

Latte Art Labs - Booth #1638
Latte Art Labs - Booth #1638
3:00 pm - 3:45 pm

Zuccarini Barista Workshops
Hone your crema craft at booth #1638, where Zuccarini latte masters will demonstrate the key steps for brewing perfect espresso and micro-foaming milk, and teach the fundamentals of pouring beautiful latte art.

Barista 101: The 10 Steps to Perfect Espresso & Micro-Foamed Milk #1638
Barista 101: The 10 Steps to Perfect Espresso & Micro-Foamed Milk #1638

Try one of Zuccarini’s Barista 101 workshops, where you’ll learn the ten steps to fearlessly brew espresso and steam rich, creamy milk. Booth #1638

Presentation Theatre
Presentation Theatre
Technomic Canadian Foodservice Planning Program Session
Technomic Canadian Foodservice Planning Program Session
12:00 pm - 2:00 pm



Private event


Creating Sustainability From Within
Creating Sustainability From Within
2:15 pm - 3:00 pm

Effective leaders empower others to achieve excellence, gaining legitimacy and inviting others’ willing contribution. This workshop helps you unlock your leadership excellence.

SPEAKERS
Angela Donnelly, Founder, Corethentic

Digital as a growth driver for restaurants
Digital as a growth driver for restaurants
3:15 pm - 4:00 pm

This workshop explains how restaurants can use digital to drive long term, sustainable growth through finding your next customer, unlocking lifetime value and building better consumer experiences

SPEAKERS
Don Burns, Partner Lead, Food, Beverages & Restaurants, Google

RC Leadership Workshop with Donald Burns: Competition Sucks! How to Break Free from Average & Dominate Your Market
RC Leadership Workshop with Donald Burns: Competition Sucks! How to Break Free from Average & Dominate Your Market
4:15 pm - 5:00 pm

Don’t blend in to the competition in this ever-crowded industry: STAND OUT! This session provides a step-by-step plan to launch your brand to the top of your market.

SPEAKERS
Donald Burns, The Restaurant Coach & Author of Your Restaurant Sucks!

Events
Events
RC Leadership Conference: Hotel X Toronto, Theatre.
RC Leadership Conference: Hotel X Toronto, Theatre.
8:30 am - 12:30 pm

Theatre Hotel X

The RC Leadership Conference is bringing Canada’s top foodservice research companies all under one roof for the first time ever. They will be delving into stats and findings about what customers are buying, how they are feeling and how the food industry is changing. Then explore how you can sustain your customer, your staff and your operations and be inspired by using unconventional wisdom to surpass your roadblocks and succeed with keynote address from CBC’s Terry O’Reilly.

Price: General $250, Members $210

HOST & MODERATOR
Tony Chapman, Business Strategist

SPEAKERS
Shanna Munro, President & CEO, Restaurants Canada
Chris Elliott, Senior Economist, Restaurants Canada
Darrell Bricker, CEO, Global Public Affairs, Ipsos Limited Partnership
Jessica Cravero, Regional Vice President, Business Development, Technomic Inc.
Robert Carter, Executive Director, The NPD Group
Howard Migdal, Managing Director, Skip the Dishes Canada
Angela Donnelly, Founder, Corethentic
Natalie Green, Head of Industry, Food & Beverage, Google Canada
Donald Burns, The Restaurant Coach & Author of Your Restaurant Sucks!
Terry O’Reilly, Host, CBC's Under the Influence

Save On Energy Foodservice Forum
Save On Energy Foodservice Forum
1:30 pm - 4:30 pm

Theatre Hotel X

Whether you are just getting started or wanting to take your energy efficiency practices to the next level, attend this half-day forum to learn how to achieve energy efficiency. Learn about the resources and incentives available and gain insights from companies across the foodservice spectrum on how they have lowered their energy usage and saved money.

HOST
Robert Phelps, President, Silver Chef Canada
Robert Edwards, Business Advisor, Private Sector, Independent Electricity System Operator (IESO)
Candice Trickey, Director, Marketing & Alliances, Independent Electricity System Operator, IESO

SPEAKERS
Eva Greff, Project Manager & Business Consultant, NewSpring Energy
Brad Long, Chef & Owner, Café Belong & Belong Catering
Sean McFetridge, Recipes Unlimited, National Energy Manager,
Adam Pesce, Director of Coffee, Reunion Island
Roshen Pun, Intercontinental Toronto Centre, Director of Engineering

Top-to-Top Reception
Top-to-Top Reception
5:00 pm - 8:00 pm

An exclusive event, where industry leaders gather to enjoy a culinary experience and network.

Top chefs, beverage ambassadors and brands from across the country will take industry leaders and media influencers on an adventure to remember with live entertainment, inventive sips and bites, and special guest appearances.

INVITATION ONLY EVENT

Industry Night Out
Industry Night Out
9:00 pm - 11:45 pm

Come kick it at Industry Night Out, RC Show's official industry party where hospitality professionals come together for the ultimate networking experience and industry bar event of the year!

Enjoy live entertainment by Stacey Kay over complimentary drinks and chef-inspired bites. Come check out our all-female bartending competition hosted by Speed Rack. Proceeds from our ticket sales will go towards supporting breast cancer research.

Register in advance. Limited capacity.

Monday Feb 25, 2019

TUESDAY, FEB. 26

Show Floor Hours: 10am-4pm

 

Tuesday Feb 26, 2019

7:00 am
7:30 am
8:00 am
8:30 am
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
Speaker Stage
Speaker Stage
Capitalizing on Plant-Based Menus: This is Just the Veganing
Capitalizing on Plant-Based Menus: This is Just the Veganing
11:00 am - 11:45 am

This is Just the Veganing Presented by Pacific Brands The plant-based food movement has taken the industry by storm. Veganism is not on the fringes anymore and flexitarians are a rising demographic. Plant-based foods have come a long way and this panel explores some of the exciting foods and flavours that are emerging in the market today. We have gathered restaurateurs and experts, who have embraced the plant-based movement, in order to share their lessons and successes from the field and table.

MODERATOR
Peter Henderson, President, Ideovation Inc.

SPEAKERS
Kiki Adami, Founder, Veganizer
Chuck Muth, Chief Growth Officer, Beyond Meat
Rio Infantino, CEO & Founder, Copper Branch
Asad Amin, Vice President, Ipsos

Future of Cannabis in Canada: When will POT be in our POTS?
Future of Cannabis in Canada: When will POT be in our POTS?
12:00 pm - 12:45 pm

When Will Pot Be in Our Pots? Recreational cannabis use is now legal, so what’s next and what does this mean for the foodservice industry? This panel brings together different voices in the cannabis discussion to share their insights on the potential future for culinary cannabis in Canada. Hear about the supply chain opportunities for farmers, learn about what regulations might be coming, and dive into the world of future possibilities for edibles and drinkables with the industry’s cannabis trailblazers.

MODERATOR
Tony Chapman, Business Strategist

SPEAKERS
Lisa Campbell, CEO at Lifford Cannabis Solutions
Dan Carter, CEO, Canadian Hemp Farmers Alliance
Travis Petersen, Chef & Founder, Nomad Cook
Jennifer McLeod Macey, Vice President, Health Research Institute, Ipsos Public Affairs
Nick Pateras, Vice President, Strategy, Lift & Co.

Why Buying Canadian is More Important Than Ever
Why Buying Canadian is More Important Than Ever
1:00 pm - 1:45 pm

Sit down with the players who represent some of Canada’s top food commodities as they discuss why and how you should buy Canadian and innovate with leading products that will support our national economy and your business’ success.

MODERATOR
Trevor Lui, Principal, The Highbell Group

SPEAKERS
Lisa Bishop-Spencer, Director of Brand and Communications, Chicken Farmers of Canada
Duane Ellard, Executive Director, NA Business Development & Marketing, Canada Beef
Bill Mitchell, Director of Public Relations, Egg Farmers of Ontario
Sean Bredt, Chief Marketing & Business Development Officer, Dairy Farmers of Ontario

Invest in Tech: Practices to Grow Your Business & Boost Sustainability
Invest in Tech: Practices to Grow Your Business & Boost Sustainability
2:00 pm - 2:45 pm

This panel will explore how new technologies generate triple bottom line growth; social, environmental, and financial. From supply chain to restaurant table – panelists will discuss how technological innovations can be implemented to drive growth, sustainability, and customer loyalty.

MODERATOR
Robert Phelps, President, Silver Chef Canada

SPEAKERS
Kevin Wilson, VP Value Chain, Farafena Health Inc.
Dr. Rumina Dhalla, Associate Professor, University of Guelph
Johann Moonesinghe, CEO & Founder, inKind
Chris Nguyen, Founder, Strange Love Coffee

RC Innovation Award, Exhibitor Booth Awards & Leaf Eco Award
RC Innovation Award, Exhibitor Booth Awards & Leaf Eco Award
3:00 pm - 4:00 pm

Restaurants Canada, LEAF (Leaders in Environmentally Accountable Foodservice) and CAEM (Canadian Association of Exhibitions Management) recognize the companies who have made an outstanding and pioneering contribution to Canada’s restaurant and foodservice industry in the areas of sustainability and product innovation.

RC INNOVATION AWARD
Awarded for an outstanding and pioneering contribution to Canada’s restaurant and foodservice industry.

EXHIBITOR BOOTH AWARD
Recognizes suppliers and companies raising the bar in tradeshow booth design to offer show attendees high-quality experiences at their booths.

ECO INNOVATOR AWARD
Recognizes one restaurateur's achievement in implementing a new technology or innovative solution to a problem.

Culinary Stage
Culinary Stage
Garland Canada Culinary Competition
Garland Canada Culinary Competition
11:00 am - 12:30 pm

Chefs go head-to-head in front of a live audience to create innovative and profitable dishes in this high-stakes competition with $5,000 in cash and prizes up for grabs. The competition heats up over three days as the judges narrow the competition to six semi-finalists en route to selecting the winner.

HOST
Rob Barry, Chef, Host & Comedian

JUDGES
John Higgins, Director, George Brown Chef School
Brad Long, Chef & Owner, Café Belong & Belong Catering
Final judge to be confirmed at the show

Bocuse d'Or Competition
Bocuse d'Or Competition
1:00 pm - 4:00 pm

Presented by: Garland Canada and Victorinox
Watch Canada's top culinary titans face off against one another for a chance to represent Canada at the most prestigious gastronomic contest in the world.

JUDGES
Chef Normand Laprise, Chef & Owner, Toqué, Brasserie T! & Beau Mont
Chef Lynn Crawford, Food Network Celebrity & Chef/Owner, Ruby Watchco
Chef Alvin Leung, Judge, MasterChef Canada
Trevor Ritchie, Bocuse d’Or 2019 Candidate
Thomas Delannoy, Rougié Canada & Bocuse d'Or Manager
Final Judge – To be announced

Bar & Beverage Stage
Bar & Beverage Stage
Progress vs Perfection - On Bar Mentorship
Progress vs Perfection - On Bar Mentorship
11:00 am - 11:45 am

To harness loyalty and create an environment where people can thrive, you need to hire the right people at every level, especially at the top. Education and development must be an integral part of everyday operations. Create a top-to-bottom mentorship system and motivate your staff. .

SPEAKERS
Robin Goodfellow, Owner, Little Bones Beverage
Christina Kuypers, Vice President, Operations & Guest Experience, Cineplex
François Morissette, Vigneron, Pearl Morissette

HOW Sustainable Drinks can help save on costs and lower waste
HOW Sustainable Drinks can help save on costs and lower waste
12:00 pm - 1:00 pm

Sustainability is both possible and profitable! Learn from the masterminds of Trash Tiki, who have worked in the world’s best bars, and travelled the globe building zero-waste pop-up bars. Here they show how putting conscious bartending into practice and executing a little creativity can help save on costs and reduce waste.

SPEAKERS
Iain Griffiths, Co-founder, Trash Collective
Kelsey Ramage, Co-founder, Trash Collective

Happy Staff, Happy Guests - Wellness, Health & A Sustainable Bar Team
Happy Staff, Happy Guests - Wellness, Health & A Sustainable Bar Team
1:15 pm - 2:00 pm

Your staff’s sustainability is just as important to your business as your financial and environmental sustainability. Night work, and the abundance of liquor, makes the bar industry susceptible to mental, emotional and physical health issues. Find out how to care for your staff’s well-being and create an atmosphere that supports an all-around healthier team.

SPEAKERS
Hassel Aviles, Co-Founder, Not 9 to 5
Ariel Coplan, Co-Founder, Not 9 to 5
Stephanie Lamb, National Ambassador of Canada, Team Enterprises / Grey Goose & Co-founder, Bar Benefits
Josh LeBlanc, Co-Owner, MahJong Bar
Tess Sawyer, Bar Consultant & Founder, Bar Benefits

Safer Bars & Spaces - How to create a safer space for your patrons and your staff
Safer Bars & Spaces - How to create a safer space for your patrons and your staff
2:15 pm - 3:00 pm

Creating safer spaces begins with investing in education to transform our workplace culture. Develop your anti-harassment policy and program through industry focused training that creates a healthier more equitable workplace. Learn about transformative , simple and healthy practices and tools that can create safer spaces for your staff and for your guests.

SPEAKERS
Viktoria Belle, Founder, Dandelion Initiative

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

Presented by Raspberry Point and Beam Suntory

See the country’s fastest shuckers go shell-to-shell in a competition of speed, precision and presentation at our inaugural oyster shuck-off, named for the late, great restaurateur and sustainable seafood powerhouse.

B&B Workshop
B&B Workshop
86 Mocktails - A Guide to No/ Low Alcohol Alternatives, a trend that's here to stay!
86 Mocktails - A Guide to No/ Low Alcohol Alternatives, a trend that's here to stay!
11:00 am - 11:45 am

Low and no alcohol options are not just a ‘phase’, but an integral part of drinks evolution as people dig into more sustainable, healthy lifestyles. Gone are the days of basic juices and syrups paired with sodas on the fly. In this seminar, we will deep-dive into alternative distillates and modifiers that can be used to create more complex flavours in low and no abv drinks.

SPEAKERS
Iain Griffiths, Co-founder, Trash Collective
Sarah Parniak, Seedlip Canadian Brand Ambassador & Drinks Writer
Kelsey Ramage, Co-founder, Trash Collective

Entertainment in Bars - The evolution of bar spaces by incorporating Gaming
Entertainment in Bars - The evolution of bar spaces by incorporating Gaming
12:00 pm - 12:45 pm

Today’s consumers are looking for multi-faceted entertainment, and share their stand-out experiences on social media. Harness entertainment trends and tactics and bring your bar to the next level.

SPEAKERS
Christina Kuypers, Vice President, Operations & Guest Experience, Cineplex
Tony Carvalho, President, Got Skill?
Nick Kennedy, Owner, Civil Liberties & Miracle Pop Up Toronto
Mark Ejack, Marketing Manager, Donnelly Group

Lunch Break! - Overview and sampling of the best Bourbons in the world.
Lunch Break! - Overview and sampling of the best Bourbons in the world.

Presented by Beam Suntory
Rethink pairings! Overview and sample the best bourbons in the world, paired with slightly unusual locally sourced cuisine!

SPEAKERS
Ray Daniel, American Whiskey Brand Ambassador, Beam Suntory

On Wine: The Local, The Natural & The Weird
On Wine: The Local, The Natural & The Weird

This is Unconventional Wines 101! Local wine experts chat about local, natural and downright funky wines.

SPEAKERS
Svetlana Atcheva, Ambassador, Pearl Morissette Estate Winery
Lexi Wolkowski, Sommelier & General Manager, Brothers Food and Wine

Local Stage
Local Stage
Creating Shared Value: From Farmer to Chef
Creating Shared Value: From Farmer to Chef
11:00 am - 11:45 am

Sharing Cacao Barry’s story of how they are fully embedding sustainability in the products and services that creates value across the supply chain and showing how you can connect with your local community. It starts by working closely with the farmers, honing their expertise and providing compelling incentives for them to deliver quality product that impacts the rest of the supply chain all the way to your customers.

SPEAKERS
Ruvarashe Chinyemba, Sustainability Brand Development Manager, Barry Callebaut

Feast On® 'Best of FOODstock' Tastings.
Feast On® 'Best of FOODstock' Tastings.
12:00 pm - 12:45 pm

Join us as Chefs from Feast On certified restaurants sample the best local foods while addressing the positive impact Ontario food & drink delivers to your bottom line.

CHEF
David Sider, Executive Chef, The Restaurant at Redstone

SAMPLE
Bone in Ribeye with Salt-Baked Rutabaga, Mushrooms & Bone Marrow

Feast On® 'Best of FOODstock' Tastings.
Feast On® 'Best of FOODstock' Tastings.
2:00 pm - 2:45 pm

Join us as Chefs from Feast On certified restaurants sample the best local foods while addressing the positive impact Ontario food & drink delivers to your bottom line.

CHEFS
Ricky Casiple & Olivia Simpson, Co-Chefs & Co-Owners, Ricky + Olivia

SAMPLE
Drunken Shrimp Mapo Tofu: Planet Shrimp flambed with Top Shelf moonshine including ground pork and Ying Ying tofu in a Szechuan sauce, finished with Top Shelf lemongrass & orange bitters spritz

Rooted in Culinary – Indigenous Culinary Demo
Rooted in Culinary – Indigenous Culinary Demo
3:00 pm - 3:45 pm

Indigenous cuisine is inherently local, being the first to cook with ingredients found in our own backyard on Turtle Island. Learn from indigenous chefs who have weaved their traditions with emerging culinary trends all while using local ingredients.

SPEAKERS
Johl Whiteduck Ringuette, Chef & Owner, NishDish Marketeria & Catering

Learning Lounge
Learning Lounge
Keep the Heat Out of the Kitchen
Keep the Heat Out of the Kitchen

Presented by Workplace Safety and Prevention Services

This session will discuss preventative measures and resources regarding violence and harassment in the workplace, ensuring everyone feels comfortable and safe.

SPEAKERS
Andrew Harkness, Strategy Advisor, Organizational Health Initiatives, Workplace Safety & Prevention Services (WSPS)

Serving Up your Menu in 3D and Augmented Reality
Serving Up your Menu in 3D and Augmented Reality
12:00 pm - 1:00 pm

Understand how food is served in a 3D space and transfers into your upgraded menu and dining experience. Learn how to digitize your menus, from how to prepare and budget for it and what the digitization process involves.

SPEAKERS
Alan Smithson, CEO, MetaRVse
Mark C. Shaw, Founder & CEO, Upcoming Media

Introducing the Silverware Clover Solution
Introducing the Silverware Clover Solution
1:15 pm - 2:00 pm

Introducing Silverware Clover - a Point of Sale App that allows you to manage the entire guest experience and collect payments from one mobile device. This is a breakthrough solution that includes full ordering functionality, bill splitting & printing, and payment processing all from one mobile device.

SPEAKERS
Michael Thalassinos, Sales Director, Silverware POS Inc.

Catering: Is it the right choice for your business?
Catering: Is it the right choice for your business?
2:15 pm - 3:15 pm

If you have ever considered expanding into catering, this session is for you. A catering industry veteran Andrew Zimbel will discuss the ins and outs of catering and show you three ways to generate more revenue and profit from your operation. This session includes an electronic workbook with checklists, spreadsheets and guides for starting your event business.

SPEAKERS
Andrew Zimbel, Caterer, Event Planner, Salesman & Director of Sales and Marketing, Higgins Event Rentals

Eco Stage
Eco Stage
How to give your sustainability a jolt New Spring Energy
How to give your sustainability a jolt New Spring Energy

Presented by New Spring Energy
Discover your energy efficiency blind spots, unlock hidden opportunities to save and start your journey towards a more resilient and prosperous business.

SPEAKERS
Eva Greff, Project Manager & Business Consultant, New Spring Energy

Reducing Waste in Foodservice
Reducing Waste in Foodservice

Presented by Terus
This engaging waste reduction workshop shares easy-to-implement strategies and provides a checklist of five quick wins to rapidly reduce waste in your restaurant.

SPEAKERS
Lucy Cullen, Co-founder & CEO, Terus

Tomorrow’s Smart Cities Need Smarter Restaurants
Tomorrow’s Smart Cities Need Smarter Restaurants
1:00 pm - 1:45 pm

How will emerging ‘smart' technologies impact your operation’s future? This session looks ahead at the many ways ‘connected’ tech will help chefs and operators manage all their inputs and outputs, and how they’ll benefit everyone in the community.

SPEAKERS
André LaRivière, Sustainability Consultant & Author of The Next Course

LEAF Certification: How to make it or break it
LEAF Certification: How to make it or break it

Presented by Leaders in Environmentally Accountable Foodservice (LEAF)
Interested in LEAF Certification for your eco efforts, but don’t know where to start? LEAF founder Janine Windsor walks participants through self-assessment and shares the most impactful changes to save money and set goals for future steps.

SPEAKERS
Janine Windsor, Founder, Leaders in Environmentally Accountable Foodservice (LEAF)

No to low cost energy efficiency strategies
No to low cost energy efficiency strategies

Presented by Independent Electricity System Operator (IESO)
Some of the best energy-cost savings opportunities require little financial investment, if any. Learn to invest time in critical energy efficiency practices to extend equipment life and yield big savings..

SPEAKERS
Stephen Dixon, Founder, Know Energy

Coffee, Tea & Sweets
Coffee, Tea & Sweets
Finals: Coffee in Good Spirits 2019 Nationals
Finals: Coffee in Good Spirits 2019 Nationals
11:00 am - 1:00 pm

This fun competition utilizes the barista/ mixologist creativity by getting competitors to produce an alcoholic-based coffee drink. They are required to produce two sets of drinks — the first being their take on the Irish Coffee drink and the second set would be of their own choice based on the Spirit that is chosen for 2019.

Presented by:
Natrel
Specialty Coffee Association
Dalla Corte Canada
Mahlkonig
Puro By Urnex
Dittin Libbeyg

Latte Art Labs - Booth #1638
Latte Art Labs - Booth #1638
11:00 am - 11:45 am

Zuccarini Barista Workshops
Hone your crema craft at booth #1638, where Zuccarini latte masters will demonstrate the key steps for brewing perfect espresso and micro-foaming milk, and teach the fundamentals of pouring beautiful latte art.

Barista 101 - Booth #1638
Barista 101 - Booth #1638

Try one of Zuccarini’s Barista 101 workshops, where you’ll learn the ten steps to fearlessly brew espresso and steam rich, creamy milk. Booth #1638

Latte Art Labs - Booth #1638
Latte Art Labs - Booth #1638
1:00 pm - 1:45 pm

Zuccarini Barista Workshops
Hone your crema craft at booth #1638, where Zuccarini latte masters will demonstrate the key steps for brewing perfect espresso and micro-foaming milk, and teach the fundamentals of pouring beautiful latte art.

Finals: Latte Art 2019 Nationals
Finals: Latte Art 2019 Nationals
2:00 pm - 3:15 pm

The Latte Art competition utilizes the Barista's technical pouring skills when crafting a milk-based coffee beverage. Competitors are required to make six drinks - two sets of matching free-pour lattes and one set of matching designer patterns.

Presented by:
Natrel
Specialty Coffee Association
Dalla Corte Canada
Mahlkonig
Puro By Urnex
Dittin Libbeyg

Barista 101 - Booth #1638
Barista 101 - Booth #1638

Try one of Zuccarini’s Barista 101 workshops, where you’ll learn the ten steps to fearlessly brew espresso and steam rich, creamy milk. Booth #1638

Latte Art Labs - Booth #1638
Latte Art Labs - Booth #1638
3:00 pm - 3:45 pm

Zuccarini Barista Workshops
Hone your crema craft at booth #1638, where Zuccarini latte masters will demonstrate the key steps for brewing perfect espresso and micro-foaming milk, and teach the fundamentals of pouring beautiful latte art.

Presentation Theatre
Presentation Theatre
Positioning Plant-Based Menus for Success
Positioning Plant-Based Menus for Success
12:00 pm - 1:30 pm

Presented by Pacific Brands and Forward Food/HSI Canada
This workshop reviews three successful case studies for integrating plant-based options, highlights tips and best practices and provides resources to help your business increase its offerings of appealing plant-based dishes.

SPEAKERS
Julie MacInnes, Campaign Manager, Forward Food/HSI Canada
Riana Topan, Campaign Manager, Forward Food/HSI Canada
Kiki Adami, Founder, Veganizer

Tipping & Taxes
Tipping & Taxes

Controlled vs. direct tips: What’s the difference? Join us for a discussion on how to navigate the rules.

SPEAKERS
James Rhodes, Principal Lawyer, Taxation Lawyers
Terry Bailey, Manager, Canadian Revenue Agency

Events
Events
Breakfast With Champions
Breakfast With Champions
7:00 am - 10:00 am

Victory Ballroom, Hotel X

Start your day with a power breakfast at the annual Breakfast With Champions that brings together the industry’s most valuable players. Hear from the “gamechangers,” leaders who have transformed their trade and had vision where others didn’t. Then learn how to relook at your consumers with Keynote

Tuesday Feb 26, 2019