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October 19, 2018

By producing ingredients onsite using advanced technology in hydroponics and aeroponics, restaurants can meet consumers’ desire for localism to an even greater degree than locally sourced products, says GlobalData, a leading data and analytics company.

According to GlobalData’s Q4 2017 consumer survey, 38% of consumers consider locally produced products to be healthier, 70% think they are fresher, but only 22% think this means they are more traceable. This reflects a concern amongst consumers that, even if a product is produced locally, that does not mean they have any idea of how it is produced. Onsite growing, perhaps even in front of the consumers’ eyes, can make the plant to plate connection obvious and can encourage a healthy image for a dish.

William Grimwade, Associate Consumer Analyst at GlobalData comments, “This phenomenon has so far been limited to high end, independent restaurants who can charge a premium for using ultra local ingredients, however chains could adopt this trend, by investing in new technologies that can provide greater food production in a smaller area.”

Other examples of restaurants that have invested in hydroponics and aeroponics are Californian chain, Tender Greens, who surround their diners with aeroponic towers that are growing next week’s lunch at a rapid rate, whilst providing a natural feel to the restaurant. Also, New York restaurant, Bell Book and Candle have a roof garden filled with aeroponic towers that meet 90% of the restaurant’s need for vegetables and herbs.

 
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VANCOUVER, BC (October 17, 2018) — The newest member of Tacofino’s growing family of restaurants, Ocho, officially opens its doors in Vancouver’s Mount Pleasant neighbourhood tonight at 5 p.m. at 8 East 5th Avenue.

The sixth brick-and-mortar location for Tacofino, Ocho occupies 2,800 square feet of space in a refurbished art-deco heritage building and offers a 100-seat dining room and expansive horseshoe-shaped bar for dine-in guests with a take-out counter soon to open for those looking for quick-service, grab-and-go options.

Ocho is the latest addition to a beloved West Coast brand that was launched in 2009 when cofounders Jason Sussman and Kaeli Robinsong opened the original Tacofino Cantina in Tofino, BC and quickly gained a following thanks to their signature quality, fresh and affordable fare prepared with an environmental and nutritional conscience.

Reinforcing Tacofino’s long-standing tradition of offering menus unique to each location, Ocho features a lineup of fire-grilled, char-roasted meat and vegetable dishes developed by Sussman and Tacofino’s Michelin-starred Chef Stefan Hartmann. Beyond an assortment of tacos such as grilled skirt steak, crispy cod, rapini, squid and sweet potato and leek varieties, Ocho also offers new share-plate options such as whole grilled rockfish, half chicken, grilled pork belly and top sirloin as well as starters like grilled romaine salad, queso fundido, empanadas and pozole.

At the Ocho bar, guests can enjoy a pint of rotating local beer selections on tap from such local craft breweries as Strange Fellows, Brassneck, Strathcona and Superflux as well as import beers and an array of house-made tequila-based cocktails like the paloma, classic lime or jalapeño-infused margaritas and Caesars as well as sangria available by the glass and pitcher.

In envisioning Ocho’s décor, Vancouver’s Shiloh Sukkau — who also blueprinted the design of Tacofino’s Gastown, Yaletown and Oasis locations — found her inspiration in the folk-art flower motif adopted as a sign of peace by the counterculture movements of the 1960s. At Ocho, she uses it as a template for the corrugated-concrete bar and planter that serve as centerpieces and in the design of the interlocking tables and graphics for signage and menus. She also contrasts the motif and highlights the industrial origins of the building — originally home to a manufacturer of electrical components for the allied war effort in 1942 — by incorporating unfinished materials such as concrete, wood and steel into the space.

“Mount Pleasant is such a vibrant and exciting place and exactly the sort of neighbourhood we like to call home,” says Sussman. “Ocho has given us the opportunity to share some fresh menu ideas more closely related to the things we like to cook for our friends and family.”

For more information on Tacofino, go to tacofino.com

 
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OAKVILLE, ON, Oct. 17, 2018 /CNW/ - Restaurant Brands International Inc. (TSX/NYSE: QSR, TSX: QSP) will release its third quarter 2018 financial results on Wednesday, October 24, 2018 and will host an investor conference call that morning at 8:30 a.m. Eastern Time.

The earnings call will be webcast on the company's investor relations website http://investor.rbi.com and a replay will be available for 30 days following the release. Investors may also access the conference call via the following dial-in numbers: (877) 317-6711 for U.S. callers, (866) 450-4696 for Canadian callers, and (412) 317-5475 for callers from other countries.

 
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VANCOUVER, BC (October 15, 2018) — For the second year in a row, a key member of the Boulevard Kitchen & Oyster Bar back-of-house team won the Hawksworth Young Chef Scholarship finals in Toronto as Junior Sous Chef Daniel Kim reigned supreme at the annual culinary competition this past weekend.

In winning the prestigious title, 24-year-old Kim follows in the footsteps of 2017 winner and fellow Boulevard Chef de Partie Connor Sperling, who was part of the Boulevard team that travelled to this year’s event to assist Kim on his culinary quest for glory. Kim claimed his spot at the 2018 finals after winning one of four regional heats that were held in Vancouver, Calgary, Toronto and Montréal earlier this year.

The national competition involved a black-box challenge during which the eight finalists had three hours to incorporate such mystery ingredients as Fraser Valley Specialty Poultry duck, guanciale sorrentino, butternut squash, local honey, Canadian eggs and Cacao Barry Origin Saint-Domingue 70% Dark Chocolate into a main dish and dessert course. An all-star culinary panel of 13 top chefs and critics including David Hawksworth, Norman Laprise, Lee Cooper, Jacob Richler and Lian Yeung judged the final dishes.

Kim, who edged out runner-up Jordan Wilkinson (Hexagon, Prince Albert, SK) and third-place finisher Michael Roszell (The Pear Tree, Burnaby) for top spot, is the fifth BC-based chef in six years to win the competition, following Paul Moran in 2013, Michael Christiansen in ’14, Alex Hon in ’16 and Sperling last year. 

“This is an amazing honour, and no easy feat when you consider the talented group of chefs that were part of the finals,” said Kim. “I credit a lot of this to the advice and training of mentors like (Executive Chef – Signature Restaurants, Sutton Place Hotels) Alex Chen and (Boulevard Executive Chef) Roger Ma, who taught me the importance of staying calm when it comes to high-pressure culinary competitions.”

The Hawksworth Young Chef Scholarship Foundation is a culinary arts non-profit created to recognize and inspire young Canadian chefs, while promoting professionalism and culinary excellence within the hospitality industry. Through its national annual competition, the program provides a platform for talented young chefs to get a head start with an unparalleled opportunity to work in the country’s leading restaurants. The winner of the competition receives $10,000 and a stage at a selected top international restaurant.

“We can’t express enough how proud we are of Daniel for showing such discipline and rising to the challenge on a national stage like this,” said Chen, who was named Chef of the Year at the 2018 Vancouver Magazine Restaurant Awards. “It just speaks to the maturity, professionalism and skills that both Daniel and Connor possess and why they are such a key part of our team at Boulevard.”

 

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