SAVE THE DATE: FEB 24-26, 2019

ENERCARE CENTRE, TORONTO, ON

SCHEDULE

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

Select a day from below to see event schedule

  SUNDAY
Download Schedule (PDF)
Event Types
All
Discussion Panel
Competition
RC Hospitality Week
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
RC Mentor Series
10:00AM-12:30PM

PRESENTED BY:

Looking to start a business, develop a new product, or export products internationally?
Learn what a number of establishments and programs such as FIRSt, Food Starter and the World Trade Centre Toronto can give entrepreneurs looking to build their businesses in Toronto and beyond.

MODERATOR:
Trevor Lui


SPEAKERS:
Christopher Barry

Director, Membership Development & Engagement, Restaurants Canada
Corrie Germin
Manager of International Trade Development, World Trade Centre
Michelle Kienitz
Manager, Industry Liaison and Business Development, FIRSt
Winnie Chiu
Food Product and Industry Advisor, FIRSt
Sima Ghandi
Innovation Consultant, Food Starter
Didem Varol
Public Health Dietitian, Toronto Public Health

PRESENTED BY:



FROM KITCHEN TO PRINT

Ready to publish a cookbook? Don’t miss this engaging and fun panel, led and moderated by Associate Publisher, Jennifer Smith from Figure 1 Publishing, on how to get your culinary journey to print. Participants include a Chef, a Food Photographer and a Cookbook Author. Participants will be led through a Q&A and engage in a lively discussion on what it takes to publish a cookbook.

MODERATOR:
Jennifer Smith

Associate Publisher, Figure 1 Publishing

SPEAKERS:
Joel MacCharles

Home Cook and Writer
Ryan Szulc
Food Photographer
Greta Podleski
Author and Chef
Isabelle Boucher
Food Blogger, Recipe Developer, and Photographer behind Crumb


PRESENTED BY:


Future of Distribution in Canada
1:00PM-2:00PM

The future of distribution panel will gather experts to answer some of the top questions facing distributors in 2018. Look for a frank discussion on what the local movement means to the supply chain, how possible changes to NAFTA may impact the way you do business, how food safety takes on new importance as smaller companies enter the market, and much more.

MODERATOR:
Trevor Lui


SPEAKERS:
Steve Kampstra
General Manager, Gordon Food Service
Tim Cameron
President, Sysco Canada
Dan Flanagan
President, Flanagan Foodservice
Darrel Moss
VP & General Manager, Colabor Group
Dennis Hrytzak
Executive Vice President, Stewart Foodservice Inc.

Business Case for Sustainability
2:15PM-3:30PM

Join us on the main stage for an enlightening panel discussion with Bruce McAdams, foodservice and sustainability expert, as he presents the business case for sustainability and how it can positively impact your business.
Bruce will be joined by LEAF Certified facilities to share their journeys, successes and challenges around "going green" and being part of the LEAF program.

KEYNOTE & MODERATOR:
Bruce McAdams
Professor, University of Guelph

SPEAKERS:

Janine Windsor

President & Founder, Leaders in Environmentally Accountable Foodservice (LEAF)
Eva Greff
Sustainability Auditor, LEAF & ISSP Sustainability Associate
Brad Long
Chef & Owner, Café Belong & Belong Catering - Evergreen Brick Works
Elio Zannoni
Executive Chef, Gusto 54
Evelyne Gharibian
Founder, Hearty Catering Inc.
Ian Vickers
COO, Diversity Food Services
Cam McGowan
Executive Chef, CRAFT Beer Market

PRESENTED BY:



Social Media, 20-ATE-een!
4:00PM-5:00PM


Do you have your Instagram loaded with killer food photos?
Are your followers already drooling over them with likes and heart eye emojis?
Join Sean Beckingham of Buzzing and Branding, and his panel of experts as they answer “what’s next?” in everything delicious to do with digital and social media.

MODERATOR:
Sean Beckingham

SPEAKERS:
Sean MacDonald
Executive Chef 7 Enoteca and Hexagon Restaurant
Sean Beckingham
President, Branding and Buzzing
Lisa Richler
Marketing Director, Canada’s 100 Best Restaurants.
Meg McNabb
Community Manager, Overbudget Inc.

PRESENTED BY:


Culinary Stage
Culinary Stage
Making Sunspun into Something Special
11:00AM-11:45AM


Chef Tom Filippou will demonstrate how to take Sunspun everyday value foodservice products available at Wholesale Club, and turn them into two very special dishes, that you can easily add to your menu. Find out how Wholesale Club can benefit your business.

SPEAKER:
Chef Tom Filippou

PRESENTED BY:


Garland Canada Culinary Competition
12:00PM-3:00PM

A high-stake chef competition where $5,000 cash and prizing are up for grabs! Chefs will go head-to-head in front of a live audience to create the most innovative dish that will positively influence a menu’s bottom line.

The competition will heat up over the three days when the judges chop the competition down to six semi-finalists. This is where the champions are made. Be there to meet them, cheer them on and count down the seconds on the clock as they put their culinary skills to the test.

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

PRESENTED BY:




Seafood Sizzles!
3:15PM-4:00PM


See how seafood sizzles through live culinary demos and how you can excite your menu with seafood.

PRESENTED BY:


Flavours of Jamaica
4:15PM-5:00PM


TAKE THE CHILL OFF…JOIN US AT THE LIVE COOK-OFF AND ESCAPE TO THE BEAUTIFUL AND WARM CARIBBEAN ISLAND OF JAMAICA!

World-renowned celebrity chef of Jamaican ancestry will show you how to incorporate fresh Jamaican ingredients and spices, to create unique and innovative twists to traditional dishes from the exotic island.
We can’t wait to share our many flavors and welcome you at the culinary stage!

SPEAKER:
Chef La-Toya

PRESENTED BY:


Bar & Beverage Stage
Bar & Beverage Stage
Top Scoring Wines
10:45AM-11:30AM


This exclusive session allows you to “sip” in the wine judges’ shoes and taste what it takes to win a gold medal at the InterVin International Wine Awards.

InterVin Head Judge Christopher Waters will share highlights from the competition that saw some 1,200 wines from 15 countries put to the test.

Taste and see why these red, white and sparkling wines ranked at the top of the class at this year’s competition. Find out which characteristics define great wine. Samples will include rare offerings from finalists and highly regarded new releases. Guests will receive a free one year subscription to VINES Magazine.

PRESENTED BY:


Canadian Hospitality and Working the Stick in 2018
11:45AM-12:30PM


Canada has quietly emerged as a global leader in hospitality. Join Bittered Sling co-founder Jonathan Chovancek and four Canadian bartending superstars as they discuss the state of the industry, working with brands while growing as an independent professional and finding staff to mentor into the next decade.

SPEAKERS:
Chantelle Gabino
Jonathan Chovencek
Grant Sceney
Katie Ingram

PRESENTED BY:


Leading Ladies of the Bar
12:45PM-1:30PM


An in-depth look at how four of the leading ladies of the industry use their power to build a bar team, develop bar culture and help foster a community.

SPEAKERS:
Evelyn Chick
Christina Veira
Ana Wolkowski
Kate Bouschel.
Lynnette Marrero

Bartender

PRESENTED BY:


Canada on the World Stage
1:45PM-2:30PM


Two global winners, both Canadian takes you through their journey from creating a cocktail to representing Canada on the world stage. Learn about the failures and successes, and what to look for when entering a global cocktail competition with Jess Mili, Global Winner Bols Around the World Cocktail Competition 2017 and Evelyn Chick, Global Winner Beefeater MIXLDN Global Cocktail Competition 2015.

SPEAKERS:
Evelyn Chick
Jess Milli
Kaitlyn Steward

Speed Rack Cocktail Competition
3:00PM-5:00PM


Don’t miss the all-female speed bartending Speed Rack competition! Speed Rack is a national cocktail competition, where top bartenders compete head to head in round-robin style timed and judged challenges.

Speed Rack invites top female bartending talent from around the world to compete in a powerful, dynamic shaking and stirring showdown. Founded in February 2011, Speed Rack’s mission was to shine a spotlight on female mixologists thriving behind bars around the country – and to do so while giving back to the important cause of breast cancer research, education, and prevention. Now in its seventh year, Speed Rack has raised over $700,000 to date with 100% of all ticket sales donated to breast cancer cure research. For the Toronto competition, all proceeds will go directly to Rethink Breast Cancer, in support of breast cancer education, prevention and research.

Rethink Breast Cancer’s mission is to empower young people worldwide who are concerned about and affected by breast cancer. Rethink is the first Canadian charity to bring bold, relevant awareness to the 40s and under crowd; foster a new generation of young and influential breast cancer supporters; infuse sass and style into the cause; and, most importantly, respond to the unique needs of young women going through it. By taking a breakthrough approach to all aspects of breast cancer – education, resources, advocacy, community engagement, and fundraising – Rethink is thinking differently about breast cancer. No pink ribbons required.

PRESENTED BY:



Local Stage
Local Stage
How Local Can Help Your Bottom Line
11:00AM-11:45AM


This is the biggest trend facing restaurants today; and it gains momentum every year. Running a profitable restaurant, maintaining food costs, and satisfying the Local trend is hard. We can help with this. Join us for this 30 minute presentation on how adding Local to your menus can also add to your bottom line.

SPEAKER:
Allison Yundt


PRESENTED BY:



Chef Forrest Liu from Terre Rouge
12:00PM-12:45PM

Chef Forrest Lui from Terre Rouge will be preparing marinated duck leg with a teriyaki glaze.

PRESENTED BY:

Tasting Experience-Elisa Greenwood
1:00PM-1:45PM

Chef Elisa Greenwood will be preparing turkey Bahn Mi sliders with fermented habenero mayo, quick pickled turnips, and avocado on a house milk bun.

PRESENTED BY:


Feed it Forward Food Insecurity
2:30PM-3:30PM


Discuss how fellow Canadians are in need of assistance with securing nutritious food and regular balanced meals by donating your unused and unsold food otherwise destined for landfill.
More specifically, about the amount of food that is by passing hungry Canadians and ending up in landfills as a result of current government legislation from donating perfectly nutritious and consumable food items to outreach and community food programs simply because they are nearing their expiry date.

SPEAKER:
Jagger Gordon

Chef

PRESENTED BY:


Learning Lounge
Learning Lounge
Insurance for Restaurant Owners
11:00AM-11:30AM


This presentation will review the basic insurance coverage needed by a restaurant business and some notions of Risk Management. The attendee will be able to recognize the Benefits of Insurance, how to Purchase Insurance and how to evaluate their current carrier to ensure they are getting the best deal possible.

SPEAKERS:
Mauro Di Tullio


PRESENTED BY:

ThinkMentalHealth.ca
1:30PM-2:00PM

ThinkMentalHealth.ca
This presentation will take you on a guided tour of an exciting new website for workplaces looking for resources on workplace mental health. Learn features such as a downloadable database of tools and resources that are practical, credible and easy to use now. Learn more about mental health, stigma reduction and an assessment tool that can quickly assist you in determining where your workplace can get started.

SPEAKERS:
Andrew Harkness

Strategy Advisor, Organizational Health Initiatives Workplace Safety and Prevention Services (WSPS)

PRESENTED BY



Coffee, Tea & Sweets
Coffee, Tea & Sweets
Daily Latte Art Labs
Booth #1437 - 11AM, 1PM, 3PM


Latte Art Labs in Booth #1437 every day at 11am, 1pm, 3pm

Sign up now for hands-on LATTE ART LABS
taking place in the Coffee, Tea & Sweets Pavilion brought to you by Zuccarini Importing.

In conjunction with:
PropellerCoffee.com and BaroccoCoffee.com

Contact:
Training@ZuccariniLtd.com to check availability.
State the day and 2 possible times you are available, as well as the number of people in your party (limit 3/group).

Don’t know which day you’ll be visiting? Or too busy to attend a Lab at the show?
Visit booth #1529 during the show to check availability, or to sign up for Latte Art & Barista Training workshops available after the show.

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

The Canadian Chapter of the Specialty Coffee Association is excited to announce that the National Competitions for Coffee In Good Spirits and Latte Art will be held at RC Show 2018 on February 25 - 27 at the Enercare Centre in Toronto, Ontario.

Coffee In Good Spirits is a fun competition that rewards barista/mixologist creativity by asking competitors to produce an alcohol-based coffee drink. This will be the first such competition ever held in Canada. The preliminary round takes place on Feb. 25, with the final round on Feb. 27.

In the competition format, competitors are required to produce two sets of drinks - the first being their take on Irish Coffee, and the second being their own choice using Kavi Reserve.

The Latte Art competition rewards the barista’s technical pouring skills when making a milk-based coffee beverage. This will be the second such competition held in Canada, the first being in Vancouver three years ago. The preliminary round takes place on Feb. 26, with the final round on Feb. 27, directly after the Coffee In Good Spirits Final.

Competitors are required to make six drinks - two sets of matching free-pour lattes and one set of matching designer patterns.
In both competitions, Mike Strumpf, Director of Coffee for Swiss Water Decaf and WCE-sanctioned judge, will be the head judge on the panel.

Competition registration
https://www.eventbrite.ca/e/2018-canadian-coffee-in-good-spirit-competition-national-tickets-41800926697
Or
https://www.canadiancoffeeguild.com/national-coffee-in-good-spirit-competition/

PRESENTED BY:



TEA’s your customer
1:00PM-2:00PM


Update on the latest research and what consumer enjoy
The latest NPD and Nielsen research indicate that consumers are enjoying drinking tea.
They want quality, proper preparation and diversi“tea”
We will offer tea and herbal teas

PRESENTED BY:


Tea and Food pairing
2:00PM - 3:00PM


As consumers are looking for healthy and natural food why not innovate and create an attractive menu .
A tea Sommelier will explain tea preparation and food pairing
We will offer tea and a snack

PRESENTED BY:


Tea Mocktails
3:00PM - 4:00PM


What is the latest in innovation to attract more of your customers. Tea Sommelier will demonstrate how to prepare a tea mocktail that can also be transformed in a …cocktail
We will offer a Ready to drink tea

PRESENTED BY:


SALON109 A: B&B Seminars
SALON109 A: B&B Seminars
Culinary Cocktails
11:00AM-11:30AM


Creativity, style and taste without sacrificing service!
Join Jeremy Parsons as he presents unique techniques that do not take precedence over providing service and quality in a timely fashion. It IS possible to do both.
Explore techniques like foams, sous-vide, adding smoke, and using quality ingredients that flow back and forth between the kitchen and the bar. Preparation, creativity and planning are the keys to making your culinary mixology program work without making your patron’s wait an inordinate amount of time. Keeping glasses full, smiles on faces and a great vibe in your venue is essential and it starts with the first person they meet…. your bartender.

SPEAKER:
Jeremy Parsons

PRESENTED BY:


World Whisk(e)y
11:00AM-11:30AM

Salon 109 B:
World Whisk(e)y with Mike McLean
11:00-11:30am

PRESENTED BY:


Chef to Bartender
11:45AM-12:15PM


From Chef to Bar and how it isn't that hard. Trends of cocktail and bartending truly getting closer and closer to chef standards. In controls, seasonality & accuracy. Not to mention showmanship.

SPEAKER:
Joshua Groom

PRESENTED BY:



Crystal Head Vodka
12:00PM-12:30PM

with Wes Galloway 12:00-12:30pm

PRESENTED BY:


Turning Instagram into a Nights Tips
12:30PM-1:00PM


@justcocktails business has proven a model for a consistent income for bartenders using Instagram. This has allowed us to grow the business through organic growth and continued authentic followers.

SPEAKER:
Philippe C. Granbois

PRESENTED BY:

Tromba Tequila
1:00PM-1:30PM

with Michelle Murphy
1:00-1:30pm

PRESENTED BY:


Mad Mixology
1:15PM-1:45PM

Innovation is paramount to evolving the craft of mixing cocktails. Where many cocktail programs fail is in the consistent presentation of quality and service. Innovation must be consistent to be successful.

Join Mad Mixologist - Dean Serneels for an entertaining and educational workshop as he shares his best practices, tips and tricks for creating consistent cocktails that will blow your mind!
From super simple egg-white separation to decorating foams, 3D sugar rims, and low/non-alcohol cocktail alternatives. Interactive demonstrations with samples!

SPEAKER:
Dean Serneels

PRESENTED BY:



Ethical and Sustainable Bartending in 2018
2:00PM-2:45PM


There are very reasonable and effective actions that Restaurants and Bars can take to move towards eco-friendly sustainability. These innovative actions also stimulate creativity within the restaurant and bar landscape. Dive into the imaginative mind of Toronto based bartender Chantelle Gabino, as she presents her top guidelines and best practices for making big and small changes to your bar program that include creative ways of incorporating and eliminating bar waste and lightening your menus ecological footprint.

SPEAKER:
Chantelle Gabino


Aviation Gin
2:00PM-2:30PM

with Holly Caverly 2:00-2:30pm

PRESENTED BY:

Room / Location
Room / Location
Navigating Tipping Rules: A Primer on Controlled and Direct Tips - Presentation Theatre
2:00PM-3:00PM, Presentation Theatre


Tipping has become a thorny issue for many restaurant employers trying to provide fairness to front-of-the-house and back-of-the-house staff while navigating the complex and murky rules around the redistribution of tips.

At this session you will learn what is and isn’t permitted under Canada Revenue Agency (CRA) rules and Ontario’s Employment standards Act (ESA). You will hear from CRA’s Donna O’Conner, what is deemed to be a direct tip versus a controlled tip and the employer and employee obligations with each. Tax lawyer, James Rhodes will speak to Ontario’s tipping laws, how they relate to CRA rules, and the consequences of non-compliance.

He will discuss the dos and don’ts of tip sharing, tip pools, and tip-outs and he will provide tips to ensure you have a direct tipping system in your restaurant

These presentations are free of charge to all members and show delegates. Click here to register.

SPEAKERS:
Donna O'Connor

Canada Revenue Agency
James Rhodes
TaxationLawyer

Opening Night Reception
5:00pm-8:00pm, Heritage Court - Enercare Centre

Join us as we open the show and celebrate innovation in Canada and from around the world. This is the largest networking event of the year bringing together the foodservice and hospitality industry.

FREE admission for all RC Show attendees, exhibitors and partner sponsors..

Must RSVP during registration..

Complimentary drinks and chef-crafted hor d'oeuvres.
Live entertainment by Mixed Nuts!.

19+ event.
Cash bar and ATMs available on-site

  MONDAY
Download Schedule (PDF)
Event Types
All
Discussion Panel
Competition
RC Hospitality Week
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
Coffee in Canada: Trends and Opportunities for Restaurateurs
10:00AM-11:00AM


Coffee, the most popular beverage amongst Canadians over 16. Hear about research-based industry trends and challenges as well as strong areas of opportunity for Restaurateurs, including the largely untapped world of decaf.

MODERATOR:
Lesya Balych- Cooper

President, Coffee Association of Canada

SPEAKERS:
Luisa Girotto
Chair, Starbucks
Mike Strumpf
Director of Coffee, Swiss Water

PRESENTED BY:

Space to Spoon: Future of Food & Eating
11:15AM-12:30PM


Our future of food and eating is evolving fast. Incredible strides in digital empowerment, new agriculture, experiential enhancement, and hyper personalization are transforming the future of everything edible. From connected devices to connected biology, cellular agriculture to satellite guided drones; no aspect of eating is going to remain unchanged. Dr. Adam explores how consumer demand to return to good food, transparency, experience, convenience, and customization, is creating the next generation of what food is and will be.

MODERATOR:
Trevor Lui


Presenting influential voices on the impacts and opportunities technology is having on food.


Malcolm Morrison of Agriculture and Agri-Food Canada discusses how technology is addressing the challenges in agricultural productivity to improve the food we grow and eat in Canada.
Bruce Friedrich, Good Food Institute Co-Founder and Executive Director will talk about why a global shift in the way that meat is produced—from modern farms to safer and more sustainable production systems—is inevitable, and what it will look like.
Marvyn Budd, the founder and President of Planet Shrimp will present his views on Aquaculture as the sustainable solution to feeding the world clean protein.
Keynote Address: Dr. Irwin Adam

PRESENTED BY:



The Invisible Solution
12:45PM-1:15PM


Learn how your company can benefit from incorporating passion and purpose, and how providing food security and employment for those in need can impact your brand.


SPEAKER:
Mark Brand

Restaurateur and Social Entrepreneur

Restaurant CEO & President Panel
1:30PM-2:30PM


A highly anticipated panel discussion with Canada’s top restaurant CEOs and Presidents on the changing hospitality landscape. Topics include labour market conditions, the impact of minimum wage increases, new technological advancements in recruiting, and what they are looking to take advantage of in this new technology driven marketplace.

MODERATOR:
Tony Chapman
Media Personality

SPEAKERS:
Susan Senecal
CEO, A&W Canada
David Aisenstat
CEO, The Keg
Jordan Holm
President, Boston Pizza Canada
Ron Cecillon
President, Nando’s

PRESENTED BY:




How Technology is Changing the Game
2:45PM-3:45PM


Dan Parks of UberEverything, Saif Altimimi. of ChefHero, and Ray Reddy of Ritual, discuss the early stages of a broad, secular shift to online/mobile ordering that is disrupting the restaurant industry.
A recent McKinsey survey estimated the market for food delivery to be $100 billion with online orders expected to surpass offline orders within the next decade. This digitization of the restaurant experience is creating more opportunities, access to data and new concepts for restaurant owners and operators.

SPEAKERS:
Ray Reddy
Founder, Ritual
Dan Parks
General Manager, UberEverything, Canada
Saif Altimimi.
CEO, ChefHero

PRESENTED BY:




Seafood Sustainability 2.0: The Next Frontier
4:00PM-5:00PM


Can traceability in sustainable and ethical sourcing impact your bottom line?

With rising awareness of sustainable seafood, this panel discussion will help you see how transparency, traceability and verification are effective tools to build your business.

MODERATOR:
Matt Dean Pettit

Chef/Owner, Matty's Seafood

SPEAKER:
Ron Walters

Director of Marketing - Culinary Division, High Liner Foods
Mark Tytel
Director, North American Procurement, Export Packers Company Limited
Deirdre Finn
Account Representative, Eastern Canada, Ocean Wise
Jay Lugar
Program Director, Canada, Marine Stewardship Council

PRESENTED BY:



Culinary Stage
Culinary Stage
The Secrets of the UNESCO World Heritage Art of Pizza Making
11:00AM-11:45AM


Starita Academy’s skilled pizza makers preserve the Naples art of authentic pizza making, which is protected by the “intangible” UNESCO status. During this exclusive pizza master class, Starita Academy will share traditional tips and innovative strategies to create a perfect Neapolitan pizza.

PRESENTED BY:


Garland Canada Culinary Competition
12:00PM-3:00PM

A high-stake chef competition where $5,000 cash and prizing are up for grabs! Chefs will go head-to-head in front of a live audience to create the most innovative dish that will positively influence a menu’s bottom line.

The competition will heat up over the three days when the judges chop the competition down to six semi-finalists. This is where the champions are made. Be there to meet them, cheer them on and count down the seconds on the clock as they put their culinary skills to the test.

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

PRESENTED BY:




Seafood Sizzles!
3:15PM-4:00PM


See how seafood sizzles through live culinary demos and how you can excite your menu with seafood.

PRESENTED BY:


Making Sunspun into Something Special
4:15PM-5:00PM


Chef Tom Filippou will demonstrate how to take Sunspun everyday value foodservice products available at Wholesale Club, and turn them into two very special dishes, that you can easily add to your menu. Find out how Wholesale Club can benefit your business.

SPEAKER:
Chef Tom Filippou

PRESENTED BY:

Bar & Beverage Stage
Bar & Beverage Stage
Toplack Sessions: The Journey from Bartender to Bar Owner
12:00PM-12:45PM


Learn the qualities, challenges, rewards and pitfalls that lead to success or failure in the enticing goal of owning a bar.

SPEAKERS:
Andrew Toplack

Bartender
Nick Kennedy
Bartender
Robin Goodfellow
Bartender

PRESENTED BY:


Building Cocktail Culture In Your City
1:00PM-1:45PM


Bringing the wide world of elevated imbibing to a small town may seem daunting - how do you make it happen? Hear two bar owners lay out a plan for bringing a booming cocktail culture to your town, for markets large and small.

MODERATOR:
Shawn Soole

SPEAKERS:
Kevin Demers
Phil Grandbois
Kaitlyn Stewart

PRESENTED BY:


5 Leadership Lessons to Not Only Survive but Thrive Through The Minimum Wage Increase
2:00PM-2:45PM


Our industry is going through one of the most turbulent and challenging times on record due to rising costs and fierce competition.
Great leaders and leadership teams are defined by the actions they take in times that require critical decisions. Regardless of the size of your operation or team, this workshop will challenge you to think differently about how you can achieve your goals in 2018 and more importantly give you a strategy to thrive this year.

SPEAKERS:
Matt Rolfe


Beyond the Rail
3:00PM-5:00PM

Welcome to the Restaurants Canada Beyond the Rail Innovative Bartender Showcase.
This is your opportunity to showcase your talents as a bartender through innovation and creativity.
This competition will draw upon all your skills, not just creating cocktails. Each submission will be judged on innovation, sustainability, practicality, taste, skills and overall presentation.

PRESENTED BY:



Local Stage
Local Stage
How Local Can Help Your Bottom Line
11:00AM-11:45AM


This is the biggest trend facing restaurants today; and it gains momentum every year. Running a profitable restaurant, maintaining food costs, and satisfying the Local trend is hard. We can help with this. Join us for this 30 minute presentation on how adding Local to your menus can also add to your bottom line.

SPEAKER:
Allison Yundt


PRESENTED BY:



Chef Corey Duncan from Urban Pantry
12:00PM-12:45PM

Chef Corey Duncan from the Urban Pantry will be preparing pulled short rib flatbread, rhubarb soy sauce, ramp kimchi, pickled radish, sriracha + red clover aioli.

PRESENTED BY:


How to Poach the Perfect Shrimp
1:00PM-2:00PM

Chef Ned Bell will be preparing Ocean Wise Planet Shrimp Caesar with Kelp Vodka, Walters Caesar.

SPEAKER:
Ned Bell
of Ocean Wise

PRESENTED BY:


Poaching Eggs for Large Events with The Eggman
3:15PM-4:00PM

PRESENTED BY:

Ontario's Language of Local Food
4:15PM-5:00PM


Presenting the ToMarket system for our Ontario launch. ToMarket is the conduit between buyers and sellers of perishable products where time is of the utmost importance. Phone calls, emails, and texts are immediately obsolete because they can't contain the most current information in real time.
ToMarket brings the quality to the chefs while bringing the transparency to the end consumer about where to get their favorite local purveyors.

SPEAKER:
David Moosman


Learning Lounge
Learning Lounge
Kitchen 101
11:00AM– 12:00PM


Your kitchen is like no one else’s! Here’s how to create a unique plan to ensure your success and safety.

SPEAKERS:
Patrick Watt

Principal, A Day in Life Foodservice Development , Saint John, NB, FCSI Professional Consultant
Ian Jameson
Senior Associate, Cini Little International, Inc. Toronto, FCSI Professional Consultant

PRESENTED BY:


Preventing Chronic Mental Stress
1:30PM-2:00PM


This presentation will focus on factors that can best impact how workplaces are organized and how your workforce is managed, in order to prevent mental distress. Focusing on preventing mental distress, and supporting psychological health and safety in the workplace, will minimize the potential for employees to suffer from chronic mental stress issues.

SPEAKER:
Andrew Harkness

Strategy Advisor, Organizational Health Initiatives Workplace Safety and Prevention Services (WSPS)

PRESENTED BY



Create a More Efficient Restaurant with POS
2:30PM – 3:00PM


Arm your staff with a Clover POS mobile device, brought to you by SilverWare and First Data. Solve your table management and ordering problems, and offer your guests pay@table functionality. This innovative solution will change the way you operate and help increase your profitability – it’s a win-win!

SPEAKERS:

Michael Thalassinos

Regional Sales Manager, Silverware POS Inc
Marco Antico,
VP Strategic Partnerships, First Data Canada

PRESENTED BY:


Coffee, Tea & Sweets
Coffee, Tea & Sweets
Daily Latte Art Labs
Booth #1437 - 11AM, 1PM, 3PM


Latte Art Labs in Booth #1437 every day at 11am, 1pm, 3pm

Sign up now for hands-on LATTE ART LABS
taking place in the Coffee, Tea & Sweets Pavilion brought to you by Zuccarini Importing.

In conjunction with:
PropellerCoffee.com and BaroccoCoffee.com

Contact:
Training@ZuccariniLtd.com to check availability.
State the day and 2 possible times you are available, as well as the number of people in your party (limit 3/group).

Don’t know which day you’ll be visiting? Or too busy to attend a Lab at the show?
Visit booth #1529 during the show to check availability, or to sign up for Latte Art & Barista Training workshops available after the show.

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

The Canadian Chapter of the Specialty Coffee Association is excited to announce that the National Competitions for Coffee In Good Spirits and Latte Art will be held at RC Show 2018 on February 25 - 27 at the Enercare Centre in Toronto, Ontario.

Coffee In Good Spirits is a fun competition that rewards barista/mixologist creativity by asking competitors to produce an alcohol-based coffee drink. This will be the first such competition ever held in Canada. The preliminary round takes place on Feb. 25, with the final round on Feb. 27.

In the competition format, competitors are required to produce two sets of drinks - the first being their take on Irish Coffee, and the second being their own choice using Kavi Reserve.

The Latte Art competition rewards the barista’s technical pouring skills when making a milk-based coffee beverage. This will be the second such competition held in Canada, the first being in Vancouver three years ago. The preliminary round takes place on Feb. 26, with the final round on Feb. 27, directly after the Coffee In Good Spirits Final.

Competitors are required to make six drinks - two sets of matching free-pour lattes and one set of matching designer patterns.
In both competitions, Mike Strumpf, Director of Coffee for Swiss Water Decaf and WCE-sanctioned judge, will be the head judge on the panel.

Competition registration
https://www.eventbrite.ca/e/2018-canadian-coffee-in-good-spirit-competition-national-tickets-41800926697
Or
https://www.canadiancoffeeguild.com/national-coffee-in-good-spirit-competition/

PRESENTED BY:



TEA’s your customer
1:00PM - 2:00PM


Update on the latest research and what consumer enjoy
The latest NPD and Nielsen research indicate that consumers are enjoying drinking tea.
They want quality, proper preparation and diversi“tea”
We will offer tea and herbal teas

PRESENTED BY:


Tea and Food pairing
2:00PM - 3:00PM


As consumers are looking for healthy and natural food why not innovate and create an attractive menu .
A tea Sommelier will explain tea preparation and food pairing
We will offer tea and a snack

PRESENTED BY:


Tea Mocktails
3:00PM - 4:00PM


What is the latest in innovation to attract more of your customers. Tea Sommelier will demonstrate how to prepare a tea mocktail that can also be transformed in a …cocktail
We will offer a Ready to drink tea

PRESENTED BY:


SALON 109 - B&B Seminars
SALON 109 - B&B Seminars
Chef to Bartender
11:00AM-11:30AM


From Chef to Bar and how it isn't that hard. Trends of cocktail and bartending truly getting closer and closer to chef standards. In controls, seasonality & accuracy. Not to mention showmanship.

SPEAKER:
Joshua Groom

PRESENTED BY:


Aviation Gin
11:00AM-11:30AM

with Holly Caverly 2:00-2:30pm

PRESENTED BY:

Crystal Head Vodka
12:00PM-12:30PM

with Wes Galloway 12:00-12:30pm

PRESENTED BY:


Bartenders Backpack
11:45AM-12:30PM

What's in your backpack? Navigating the hospitality industry can be tricky. Are you a part-timer, or a lifer?
Many industry professionals have made a successful career out of full time bartending, and Bartender Atlas has met 100's (1000's?) of bartenders around the World that do so. But what sort of investment does this lifestyle and career choice take? Money? Time? Education? Investment in your health? Well, of course it is all of the above!
Join Josh Lindley and Jessica Blaine Smith as they share stories from personal experience and their travels around the World, documenting the career of the Professional Bartender.

SPEAKER:
Josh Lindley
Jessica Blaine Smith


PRESENTED BY:


A Journey through Drink & Distilling in Early America
12:45PM-1:30PM


As Europeans started settling what is now called New York several hundred years ago, they brought along shore their own communal drinking traditions and distilling knowledge. A new frontier also meant new crops, new soils, new ingredients and new trade routes, all of which influenced and shaped drinks and drinking culture in the New World.
The age of information has allowed keen distillers and bartenders help illuminate and recreate what some of these older spirits and cocktails may have looked like. Join Sovereign Canada Portfolio Ambassador Alex Black and New York Distilling Co. on a journey through time as we learn what spirit and drink styles our foremothers and forefathers preferred as they went through the trials and tribulations of colonial times.

SPEAKER
Alex Black


PRESENTED BY:


Tromba Tequila
1:00PM-1:30PM

with Michelle Murphy
1:00-1:30pm

PRESENTED BY:


Mezcal 101
1:45PM-2:30PM


A beginners guide into one of the world’s most exciting spirits with Mezcal Koch and Los Siete Misterios

Agave spirits are amongst the fastest growing spirit categories in terms of sales globally, and a lot of it has to do with the resurgence of mezcal.
The once castaway spirit is enjoying a renaissance thanks in large part to a new generation of Mexican entrepreneurs and young bartenders who are doing a marvelous job of connecting enthusiasts with quality expressions at a global level.
Join Sovereign Canada Portfolio Ambassadors Alex Black and Jess Mili, as well as Owen Walker from El Rey as they take you through a basic outline on what mezcal is, how it is produced, what its common taste profiles are, how to use it in drinks and what makes it different from its far better known cousin, tequila.

SPEAKERS:
Alex Black
Jess Mili
Owen Walker

PRESENTED BY:


Culinary Cocktails
2:45PM-3:30PM


Creativity, style and taste without sacrificing service!
Join Jeremy Parsons as he presents unique techniques that do not take precedence over providing service and quality in a timely fashion. It IS possible to do both.
Explore techniques like foams, sous-vide, adding smoke, and using quality ingredients that flow back and forth between the kitchen and the bar. Preparation, creativity and planning are the keys to making your culinary mixology program work without making your patron’s wait an inordinate amount of time. Keeping glasses full, smiles on faces and a great vibe in your venue is essential and it starts with the first person they meet…. your bartender.

SPEAKER:
Jeremy Parsons

PRESENTED BY:


Room/Location
Room/Location
Technomic's Canadian Foodservice Planning Program
6:45AM-9:30PM


Salon103
Exhibitors have a chance to join Technomic’s Canadian Foodservice Planning program.
This program includes a half day of sessions before the RC Leadership Conference, and an offer for members – the Top 200 Canadian Chain Restaurant Report (a $4,375 value) at no cost!

RC Leadership Conference- Salon 103
8:30AM-1:00PM, Salon 103

PROFIT FROM THE PROPHETS

Be inspired and learn about the latest trends, insights, and leading innovations.
RC Leadership Conference brings together the industry experts who can help you better compete in a highly competitive marketplace. Media expert Tony Chapman will moderate this informative and engaging half-day session.
Learn about the industry economic forecast and trends as Restaurants Canada's President and CEO Shanna Munro delivers the State of the Nation address.

You’ll also hear from:

Erik Thoresen, Principal, Technomic, Inc
Data, insights and menus from around the world and what they mean for the Canadian market.

Aaron Allen, Global Restaurant Consultant
The Age of Disruption: How to navigate the restaurant industry in the age of disruption, and trends reshaping the industry. Who and what to watch in 2018 and beyond.

Rick Caron, Chief Innovation Officer, Welbilt, Inc:
Your Kitchen of the Future is Going Digital.

Tom Feltenstein, CEO and Founder, Power Marketing Academy
The Future of Restaurant Marketing: use personalization, customization, engagement and persuasion to win customers.

Alan Smithson, CEO & Cofounder, MetaVRse
How virtual reality and augmented reality will change your game.

Ilham Kadri, CEO of Diversey
Innovative digital solutions and game-changing approaches you can use.

Jon Taffer, Consultant and TV personality (Bar Rescue)
Strategies for building a more effective sales team that will change your business overnight.

RC Leadership Conference
also gives you the chance to network with industry leaders, meet the Prophets after the sessions, take in thought-provoking afternoon workshops, and attend the three-day RC Show 2018.

Afternoon Workshops (complimentary for RC Leadership Conference attendees)

Tom Feltenstein
The future is now and the future is here. Feltenstein will share his philosophy that all you need for success can be found within your four walls.

Alan Smithson
In this workshop, Smithson will present the state of VR and AR in the hospitality industry, and how they’re used in service, convenience, and experience. He’ll also discuss training methods that can reduce workplace stress and injuries, and increase safety and the bottom line. (Maximum 20 attendees; come early to be sure you get in!)

Jon Taffer
Taffer examines ways to drive more revenue in your business to create a new winning concept. Sometimes it’s a drastic change; sometimes it's a change of attitude.

VR & AR Hospitality
1:15PM-2:15PM


In this workshop, Smithson will present the state of VR and AR in the hospitality industry, and how they’re used in service, convenience, and experience.
He’ll also discuss training methods that can reduce workplace stress and injuries, and increase safety and the bottom line.

(Maximum 20 attendees; come early to be sure you get in!)

Building your Bar Business
2:00PM-3:00PM, Salon 103


Jon Taffer examines ways to drive more revenue in your business to create a new winning concept. Sometimes it’s a drastic change; sometimes it's a change of attitude.
SPEAKER:
Jon Taffer

PRESENTED BY:


Labour Strategies- Presentation Theatre
2:00PM-3:00PM


Your employees have rights to be union-free. In Ontario and Alberta, union leaders, and the governments they support, have been taking employee and employer rights away.
John Mortimer, President of LabourWatch will help you understand what you can do as a restaurant owner or manager, given these realities.

These presentations are free of charge to all members and show delegates. Click here to register.

Discover The Five Ways to Increase Your Sales - Tom Feltenstein
3:15PM-4:15PM, Salon 103


The future is now and the future is here. Feltenstein will share his philosophy that all you need for success can be found within your four walls.

SPEAKER:
Tom Feltenstein

(Paid Session)

PRESENTED BY:


RC Show After-Party
9:00PM-12:00AM, The Great Hall - 1087 Queen St. W.


This is the official after-party for the RC Show where the industry comes together for the ultimate bar and networking experience.

Hospitality professionals will enjoy a night of open bar, snacks dancing and live music.

Cocktails and Hors d'oeuvres included.

Purchase ticket in advance during registration. Limited Capacity.

The Great Hall, 1087 Queen West - 9PM-12AM

  TUESDAY
Download Schedule (PDF)
Event Types
All
Competitions
Panel Discussions
RC Hospitality Week
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
Speaker Stage
Speaker Stage
Improving your Bottom Line with a Quality Tea Offering
10:00AM-11:00AM


The objective of the session is to influence food service operators that a quality Tea offering is good for their bottom line, by considering the following:
1)Statistics on what tea drinkers are looking for
2)How we can help with menu design
3)How much to charge and the net profit
4) 4* tea grading program

SPEAKER:
James Kenny
Certified Tea Sommelier, TATA Global Beverages


PRESENTED BY:

Grocerants Panel
11:15AM-12:30PM


Here different perspectives on why grocerants are the new trend and the future of shopping. Farm Boy, Longos and 7-Eleven take it to the next level with an array of new products and apps for the convenience/retail market, driving profitability and a more personalized way to connect with their customers.

SPEAKERS:
Jeff York

Co-CEO, Farm Boy
Tony Cammalleri
Director of Culinary Innovation, Longo's
Mark Cousineau
National Category Manager Food Service, 7-Eleven

Innovation in the Restaurant Industry
12:45PM-1:45PM


Canadian hospitality is in the middle of a revolution. From changing laws to new technology, starting up and maintaining your business during this time can be challenging. Learn how to successfully navigate innovation with pro tips from our panel of experts, including Steve Ballantyne, Founder of Station Cold Brew, Tony Zidar, SVP at RAMMP Hospitality Trends and Mustafa Yusuf, Founder of Flock Rotisserie + Greens.

MODERATOR:
Robert Phelps,

President Canadian Operations, Silver Chef

SPEAKERS:
Steve Ballantyne

Founder of Station Cold Brew
Tony Zidar
SVP Operations at RAMMP Hospitality Brands Inc.
Mustafa Yusuf
President, Flock Rotisserie + Greens

PRESENTED BY


The Future of Cannabis
2:00PM-3:00PM


Learn from this panel discussion on the legalization of marijuana in Canada and the complex issues it raises. Topics include: cannabis-infused food and recreational marijuana as a food ingredient, possible cannabis distribution models, and more.

SPEAKERS:
Angelo Tsebelis
President, Starseed
Nick Dean
CEO of Emblem Corp
Dr. Peter M. Blecher
Chief Medical Officer, Starseed Medicinal Inc.
Shega Youngson
National Community Engagement Manager, Tweed, Canada

PRESENTED BY:


RC Innovation Award, Exhibitor Booth Awards & Leaf Eco Award
3:15PM-4:00PM


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.

PRESENTED BY:



Culinary Stage
Culinary Stage
Making Sunspun into Something Special
10:00AM-10:45AM


Chef Tom Filippou will demonstrate how to take Sunspun everyday value foodservice products available at Wholesale Club, and turn them into two very special dishes, that you can easily add to your menu. Find out how Wholesale Club can benefit your business.

SPEAKER:
Chef Tom Filippou

PRESENTED BY:


Seafood Sizzles!
11:00AM-11:45AM


See how seafood sizzles through live culinary demos and how you can excite your menu with seafood.

PRESENTED BY:


Garland Canada Culinary Competition
12:00PM-1:30PM

A high-stake chef competition where $5,000 cash and prizing are up for grabs! Chefs will go head-to-head in front of a live audience to create the most innovative dish that will positively influence a menu’s bottom line.

The competition will heat up over the three days when the judges chop the competition down to six semi-finalists. This is where the champions are made. Be there to meet them, cheer them on and count down the seconds on the clock as they put their culinary skills to the test.

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

PRESENTED BY:




Tasting Experience with Chef Jagger Gordon
2:00PM-2:45PM


Discuss how fellow Canadians are in need of assistance with securing nutritious food and regular balanced meals by donating your unused and unsold food otherwise destined for landfill.
More specifically, about the amount of food that is by passing hungry Canadians and ending up in landfills as a result of current government legislation from donating perfectly nutritious and consumable food items to outreach and community food programs simply because they are nearing their expiry date.

SPEAKER:
Jagger Gordon

Chef

PRESENTED BY:


The Secrets of the UNESCO World Heritage Art of Pizza Making
3:15PM-4:00PM


Starita Academy’s skilled pizza makers preserve the Naples art of authentic pizza making, which is protected by the “intangible” UNESCO status. During this exclusive pizza master class, Starita Academy will share traditional tips and innovative strategies to create a perfect Neapolitan pizza.

PRESENTED BY:


Bar & Beverage Stage
Bar & Beverage Stage
Nurturing Your Bar Team
12:00PM-12:45pm


Don’t miss this fireside conversation between Robin Goodfellow, part owner of Toronto’s PrettyUgly, and Nick Kennedy, owns Civil Liberties.You’ll hear about owning and running multiple venues, and the most efficient way to build a bar team in a motivated, nurturing environment.

MODERATOR:
Dr. Andrew Toplack


SPEAKERS:
Nick Kennedy
Bartender and owner at Civil Liberties
Robin Goodfellow
Part owner of Bar Raval, PrettyUgly and Harry’s.

Building a Cocktail that Builds Community
1:00PM-1:45PM


How can we find common ground as a community to tackle issues that effect your business and get noticed on an International scale?
How about building a cocktail that builds your community! The Montreal bartending community did just that.
Collectively they created The Montreal Cocktail, an idea set in motion by Kevin Demers of the Coldroom to show the world that Montreal has a voice in the cocktail community. They were featured on Tales of The Cocktail in New Orleans, and now Kevin and his team are helping other communities in Canada to realize a similar dream. Come learn how YOU can build a cocktail that build community!

SPEAKER:
Kevin Demers

PRESENTED BY:


Inclusive Bartending: A panel on non-alcoholic cocktails
2:00PM-2:45PM

The Positive Impact of Non-Alcoholic Cocktails
2:00PM-2:45PM


Rethink memorable drinking experiences, strive for a more balanced lifestyle, and design an excellent and viable non-alcoholic cocktail program.

MODERATOR:
Sarah Parniak
Freelance writer and bartender, Brand Ambassador Seedlip

SPEAKERS:
Evelyn Chick
Bar Manager at PrettyUgly
Robin Goodfellow
Part owner of Bar Raval, PrettyUgly and Harry’s
Ted Fleming
Founder and CEO of Partake Brewing
Jennifer Commins

Hitting all the Bases of a Well-Rounded Beverage Menu
3:00PM-4:00PM


Navigate through the complexities and considerations of building a well-rounded beverage program from the perspective of industry experts in beer, wine, spirits, and management. Leverage their expertise on how to balance profitability vs. creativity; finding the sweet spot in variety and assortment; evaluating the impact of forgoing crowd pleasers in favour of esoteric selections; and how to manage execution in the hands of your bartenders.

MODERATOR:
Certified Cicerone®,

SPEAKER: Michelle Tham

Head of Education at Labatt Breweries of Canada
Anthony Demas
Director of Operations, Monarch & Misfits
Victory Barry
Chef-owner, Piano Piano & Café Cancan
Brendan Piunno
Co-Owner & Operator, Piano Piano & Café Cancan
Justin Shiels
Bartender, Café Cancan

PRESENTED BY:


Local Stage
Local Stage
How Local Can Help Your Bottom Line
11:00AM-11:45PM


This is the biggest trend facing restaurants today; and it gains momentum every year. Running a profitable restaurant, maintaining food costs, and satisfying the Local trend is hard. We can help with this. Join us for this 30 minute presentation on how adding Local to your menus can also add to your bottom line.

SPEAKER
Allison Yundt


Chef Forrest Liu from Terre Rouge
12:00PM-12:45PM

Chef Forrest Lui from Terre Rouge will be preparing marinated duck leg with a teriyaki glaze.

PRESENTED BY:

Cooking Under the Arctic Sky
1:00PM-2:00PM


Chef Matt will walk you through a day in the life of an Expedition Chef in the High Arctic. He will discuss some of the challenges of sourcing products in extremely remote towns for international clientele with diverse dietary requirements, how we incorporate "Country Food" & Inuit recipes into our menus and the some of the Inuit Delicacies we as Chefs get to experience when living with the Inuit in their native hunting grounds.

Chef Matt will conduct a simple demonstration on stage showcasing Wild Arctic Char.

SPEAKER:
Matt Binkley

Local Food with Global Flavours
3:15PM-4:00PM


Join Chef Joshna Maharaj and Jason Persall from Pristine Gourmet as they cook up some dishes that showcase the cold pressed oils, infused vinegars and buttery edamame that Jason produces on his family farm.
Let this fun duo take you beyond salad dressing to share new and exciting ways to use oils and vinegars for everyday meals and special celebrations. Come celebrate Ontario's delicious harvest with us!

SPEAKER:
Joshna Mahara
Jason Persall

Learning Lounge
Learning Lounge
How to grow your business with gluten free
11:00AM-11:45AM


Adding gluten-free options to your restaurant or food service menu is a great way to build your business. In this talk, learn how you can do this affordably and build a loyal clientele and grow your business.

MODERATOR: Melissa Secord
Executive Director of the Canadian Celiac Association

SPEAKER:
Shelley Case

RD, Author of Gluten Free: The Definitive Resource Guide and Member of the Canadian Celiac Association Professional Advisory Council

PRESENTED BY:


TBD
Presented By: The Federated Insurance Company

TBD

Presented By: Worker Comp and Safety

Leading Practices in Workplace Mental Health
1:30PM-2:00PM


Leading Practices in Workplace Mental Health
This presentation will provide an overview of the National Standard for Psychological Health and Safety in the Workplace. Learn the best practices that leading organizations already know – strategic implementation of programs using a proven framework leads to greater successes, higher productivity, higher employee engagement and program sustainability. Hear more about this resource, the first of its kind in the world, and learn how to bring it into your workplace successfully.

SPEAKERS:
Andrew Harkness

Strategy Advisor, Organizational Health Initiatives Workplace Safety and Prevention Services (WSPS)

PRESENTED BY



Coffee, Tea & Sweets
Coffee, Tea & Sweets
Daily Latte Art Labs
Booth #1437 - 11AM, 1PM, 3PM


Latte Art Labs in Booth #1437 every day at 11am, 1pm, 3pm

Sign up now for hands-on LATTE ART LABS
taking place in the Coffee, Tea & Sweets Pavilion brought to you by Zuccarini Importing.

In conjunction with:
PropellerCoffee.com and BaroccoCoffee.com

Contact:
Training@ZuccariniLtd.com to check availability.
State the day and 2 possible times you are available, as well as the number of people in your party (limit 3/group).

Don’t know which day you’ll be visiting? Or too busy to attend a Lab at the show?
Visit booth #1529 during the show to check availability, or to sign up for Latte Art & Barista Training workshops available after the show.

Finals: Coffee in Good Spirits 2018 Nationals
10:20AM-12:15PM

The Canadian Chapter of the Specialty Coffee Association is excited to announce that the National Competitions for Coffee In Good Spirits and Latte Art will be held at RC Show 2018 on February 25 - 27 at the Enercare Centre in Toronto, Ontario.

Coffee In Good Spirits is a fun competition that rewards barista/mixologist creativity by asking competitors to produce an alcohol-based coffee drink. This will be the first such competition ever held in Canada. The preliminary round takes place on Feb. 25, with the final round on Feb. 27.

In the competition format, competitors are required to produce two sets of drinks - the first being their take on Irish Coffee, and the second being their own choice using Kavi Reserve.

The Latte Art competition rewards the barista’s technical pouring skills when making a milk-based coffee beverage. This will be the second such competition held in Canada, the first being in Vancouver three years ago. The preliminary round takes place on Feb. 26, with the final round on Feb. 27, directly after the Coffee In Good Spirits Final.

Competitors are required to make six drinks - two sets of matching free-pour lattes and one set of matching designer patterns.
In both competitions, Mike Strumpf, Director of Coffee for Swiss Water Decaf and WCE-sanctioned judge, will be the head judge on the panel.

Competition registration
https://www.eventbrite.ca/e/2018-canadian-coffee-in-good-spirit-competition-national-tickets-41800926697
Or
https://www.canadiancoffeeguild.com/national-coffee-in-good-spirit-competition/

PRESENTED BY:



TEA’s your customer
12:00PM - 1:00PM


Update on the latest research and what consumer enjoy
The latest NPD and Nielsen research indicate that consumers are enjoying drinking tea.
They want quality, proper preparation and diversi“tea”
We will offer tea and herbal teas

PRESENTED BY:


Tea and Food pairing
1:00PM - 2:00PM


As consumers are looking for healthy and natural food why not innovate and create an attractive menu .
A tea Sommelier will explain tea preparation and food pairing
We will offer tea and a snack

PRESENTED BY:


Finals: Latte Art 2018 Nationals
1:15PM-2:30PM

The Canadian Chapter of the Specialty Coffee Association is excited to announce that the National Competitions for Coffee In Good Spirits and Latte Art will be held at RC Show 2018 on February 25 - 27 at the Enercare Centre in Toronto, Ontario.

Coffee In Good Spirits is a fun competition that rewards barista/mixologist creativity by asking competitors to produce an alcohol-based coffee drink. This will be the first such competition ever held in Canada. The preliminary round takes place on Feb. 25, with the final round on Feb. 27.

In the competition format, competitors are required to produce two sets of drinks - the first being their take on Irish Coffee, and the second being their own choice using Kavi Reserve.

The Latte Art competition rewards the barista’s technical pouring skills when making a milk-based coffee beverage. This will be the second such competition held in Canada, the first being in Vancouver three years ago. The preliminary round takes place on Feb. 26, with the final round on Feb. 27, directly after the Coffee In Good Spirits Final.

Competitors are required to make six drinks - two sets of matching free-pour lattes and one set of matching designer patterns.
In both competitions, Mike Strumpf, Director of Coffee for Swiss Water Decaf and WCE-sanctioned judge, will be the head judge on the panel.

Competition registration
https://www.eventbrite.ca/e/2018-canadian-coffee-in-good-spirit-competition-national-tickets-41800926697
Or
https://www.canadiancoffeeguild.com/national-coffee-in-good-spirit-competition/

PRESENTED BY:



Tea Mocktails
2:00PM - 3:00PM


What is the latest in innovation to attract more of your customers. Tea Sommelier will demonstrate how to prepare a tea mocktail that can also be transformed in a …cocktail
We will offer a Ready to drink tea

PRESENTED BY:


SALON 109 A: B&B Seminars
SALON 109 A: B&B Seminars
World Whisk(e)y
11:00AM-11:30AM, Salon 109B

Salon 109 B:
World Whisk(e)y with Mike McLean
11:00-11:30am

PRESENTED BY:


Conscientious Bartending
11:30AM-12:00PM


Creativity is much more than making tinctures, creating unique flavour combinations and mixing liquids in a glass. Let's chat about consumption, waste management and how to utilize your ingredients to its full potential.

SPEAKERS:
Evelyn Chick
Robin Goodfellow
Kaitlyn Stewart

Crystal Head Vodka
12:00PM-12:30PM

with Wes Galloway 12:00-12:30pm

PRESENTED BY:


The New Course: Beer & Cheese
12:30PM-1:30PM


Beer and cheese pairings have the potential to excite palates and optimize sales, by bringing together affordable luxuries that complement each other and deliver value to the overall dining experience.
Learn why beer is the ideal beverage pairing for a cheese course and understand the principles of pairing different beer styles to varieties of cheese. SPEAKER:
Michelle Tham,

Certified Cicerone® and Head of Education of Labatt Breweries of Canada.

PRESENTED BY:


Tromba Tequila with Michelle Murphy
1:00PM-1:30PM

with Michelle Murphy
1:00-1:30pm

PRESENTED BY:


Mezcal 101
2:00PM-2:45PM


A beginners guide into one of the world’s most exciting spirits with Mezcal Koch and Los Siete Misterios

Agave spirits are amongst the fastest growing spirit categories in terms of sales globally, and a lot of it has to do with the resurgence of mezcal.
The once castaway spirit is enjoying a renaissance thanks in large part to a new generation of Mexican entrepreneurs and young bartenders who are doing a marvelous job of connecting enthusiasts with quality expressions at a global level.
Join Sovereign Canada Portfolio Ambassadors Alex Black and Jess Mili, as well as Owen Walker from El Rey as they take you through a basic outline on what mezcal is, how it is produced, what its common taste profiles are, how to use it in drinks and what makes it different from its far better known cousin, tequila.

SPEAKERS:
Alex Black
Jess Mili
Owen Walker

PRESENTED BY:


Aviation Gin
2:00PM-2:30PM

with Holly Caverly 2:00-2:30pm

PRESENTED BY:

Bar Ergonomics: Taking the Ouch Out of your Shift
3:00PM-3:45PM


Shawn Soole and Robin Goodfellow will show you design cues that help bar design become more efficient, more ergonomic and better for your bartenders.
Bar ergonomics have become more of a science in the last few years as bartender health and well being has become paramount in the industry and bar design is the start of it all.

SPEAKERS:
Shawn Soole
Robin Goodfellow

PRESENTED BY:


Room/Location
Room/Location
Save On Energy Foodservice Forum - Salon 103
7:45AM-1:00PM, Salon 103


RC Show attendees can opt-in during registration to attend this FREE half-day event to learn more about energy efficiency programs and strategies in the foodservice industry.

PRESENTED BY:


Breakfast With Champions
7:00AM-10:00AM, Heritage Court - Enercare Centre



Restaurants Canada hosts a delicious breakfast curated by Culinary Curator Chef Charlotte Langley. Industry leaders will come together to discuss key trends and innovations that will impact the future of hospitality.

MODERATOR:
Tony Chapman
will moderate this signature breakfast event.

Shanna Munro
Restaurants Canada’s CEO and President will discuss key industry forecast data and the recent legislative changes and how Restaurants Canada is fighting back.

SPEAKERS:

Aaron Allen

Global Restaurant Consultant
One of the world’s most sought-after restaurant consultants who specializes in developing integrated approaches for creating, enhancing and expanding foodservice enterprises. His presentation will provide insight on how to visualize, plan and implement an effective growth strategy.

Eyes To The Future
Four female executives share how technology, trends and innovation are shaping the Future of Hospitality and Food Service - Panel Discussion
Learn how innovation is changing the face of hospitality and foodservice from Industry leading female executives as they discuss emerging trends, technologies and innovations that are reshaping the future of foodservice.

Restaurants Canada Leadership Award
Shanna Munro

CEO of Restaurants Canada, will announce the annual Restaurants Canada Leadership Award recipient.

Think Smarter, Faster and More Creative!

Doug Hall

one of the world’s most sought after speakers and founder of the world’s largest restaurant consulting company, has helped numerous Fortune 100/500 companies improve their innovation and success rate.
Experience his energetic style and bold approach, as he discusses his passion for transforming the art of innovation into a reproducible science.
He will share his breakthrough system, business model and latest Brain Brew Distilling product to show how you can think smarter, faster and more creatively increasing innovation speed (up to 6X) and decreasing risk (by 30 to 80%).

PANELIST:
Ilham Kadri

CEO and President, Diversey
Laura Pallotta
VP Sales and Marketing
Marriott International; and more.



A Primer on Bill 148 – What the changes mean for restaurants
1:00PM-2:00PM, Presentation Theatre


Hear about how Bill 148 will impact: employee scheduling; payment for cancelled shifts; equal pay for PT, FT and casual employees; vacation and personal emergency leave; new restrictions related to remaining union-free; and new employee protections during and after union organizing.

These presentations are free of charge to all members and show delegates. Click here to register.

SPEAKERS:
Erin Kuzz

employment and labour lawyer, and co-founder of Sherrard Kuzz