Print

TORONTO, Oct. 14, 2020 /CNW/ - Restaurant Brands International Inc. ("RBI") (TSX: QSR) (NYSE: QSR) (TSX: QSP), 1011778 B.C. Unlimited Liability Company (the "Issuer") and New Red Finance, Inc. (the "Co-Issuer" and, together with the Issuer, the "Issuers") announced today that the Issuers have launched an offering of $1,000 million in aggregate principal amount of 4.00% Second Lien Senior Secured Notes due 2030 (the "Notes"). The Notes are being offered as additional notes under the Indenture, dated as of October 5, 2020, pursuant to which the Issuers previously issued $1,400 million in aggregate principal amount of 4.000% Second Lien Senior Secured Notes due 2030.

RBI expects to use the proceeds from the offering of the Notes, together with cash on hand, to redeem a portion of the outstanding aggregate principal amount of the Issuers' 5.00% Second Lien Secured Senior Notes due 2025 (the "2025 Second Lien Notes"), plus any accrued and unpaid interest thereon and pay related premium, fees and expenses. The Issuers expect to redeem $1,000 million in aggregate principal amount of 2025 Second Lien Notes. This press release does not constitute a notice of redemption.

The Notes will be second lien senior secured obligations of the Issuers guaranteed on a senior secured basis by each of RBI's subsidiaries that guarantee the Issuers' obligations under the Issuers' existing senior secured credit facilities.

The Notes will be marketed (i) to persons reasonably believed to be qualified institutional buyers pursuant to Rule 144A under the Securities Act of 1933, as amended (the "Securities Act"), and (ii) outside the U.S. pursuant to Regulation S under the Securities Act. The Notes and the related guarantees have not been and will not be registered under the Securities Act and may not be offered or sold in the U.S. absent registration or an applicable exemption from the registration requirements under the Securities Act and applicable state securities laws.

This press release shall not constitute an offer to sell or the solicitation of an offer to buy any securities, nor shall there be any sale of securities in any jurisdiction in which such offer, solicitation or sale would be unlawful prior to registration or qualification under the securities laws of any such jurisdiction.

 
Print

TORONTO, October 14, 2020Meatless Farm, the plant-based brand helping individuals reduce meat consumption in an environmentally friendly and healthy way, is excited to announce it has partnered with Canada’s leading foodservice distributors, to bring a new meat-free product to Canada.

In addition to the existing product line of meat-free burgers, the company has introduced new plant-based breakfast sausage patties for the Canadian market. Both the burger and the breakfast sausage patty are available in a 36-pack case and will be introduced across the country through our Fresh Pro Sales broker team as foodservice distributors look to expand their product offerings.

Meatless Farm’s internal team of chefs and food scientists developed recipes that provide the market with the highest quality taste and texture in plant-based meat alternatives. The new recipe – a next-generation soy-free, completely pea-based mix – more closely resembles the taste and texture of red meat, making it easier to swap meat for a plant-based alternative in the familiar dishes that Canadians love and crave. Meatless Farm’s new recipe also improves product quality and ensures products are free from major allergens.

“A plant-based revolution is taking place across the globe, and Canada is no different. We’ve loved seeing Canadians’ excitement for the taste and texture of our products since launching last year,” said Darcy Peters, vice president of sales, Meatless Farm Canada. “Expanding our product line to include breakfast items was critical to meet the demand of our Canadian audience and reflects the changing eating habits resulting from the pandemic. We look forward to our upcoming discussions with foodservice partners on how they can incorporate our plant-based products in their menus.”

For more information about where to purchase the Meatless Farm product, get in touch at meatlessfarm.com/ca-en/sayhello/

 
Print

TORONTO, Oct. 16, 2020 (GLOBE NEWSWIRE) -- Restaurants Canada is calling for more immediate support to businesses suffering the consequences of indoor dining closures in COVID-19 hot spots, as well as data to prevent further restrictions.

“Our members need to understand what’s driving government decisions and how they can do their part to avoid suffering the devastating consequences of indoor dining closures. We’ve been asking for this data for weeks,” said Restaurants Canada President and CEO Todd Barclay. “Restaurants also need to know what emergency assistance they can rely on to pull through periods of heightened restrictions and continue serving their communities.”

Recommendations for emergency support

Restaurants Canada is calling on all levels of government to take immediate action and urgently support foodservice businesses with:

  • Data on the effectiveness of COVID-19 containment efforts among the foodservice sector so the industry can address areas for improvement and avoid further restrictions.
  • A coordinated effort between federal and provincial governments to protect commercial tenants from evictions until financial assistance becomes available through the new rent relief program.
  • Pressure on insurance companies to rein in skyrocketing rates and honour business interruption claims.
  • Emergency assistance programs similar to the Quebec compensation system for restaurants forced to close in targeted areas.
  • Stronger enforcement and penalties for flagrant violations of COVID-19 restrictions.
  • A “seal of approval” inspection program to clearly differentiate violators from responsible restaurant operators and improve consumer confidence.
  • Consultation with industry to streamline contact tracing with existing or developing technology.

Indoor dining closures will cost Ontario in restaurant sales and jobs

  • Sales losses of as much as 80 per cent for full-service restaurants and more than 40 per cent for quick-service restaurants.
  • Tens of thousands of jobs lost across the province:
    • 12,000 in Ottawa
    • 33,000 in Toronto
    • 14,900 in Peel Region
    • 8,800 in York Region
 
Print

HostMilano is the most important professional hospitality exhibition in the world, able to welcome at each edition about 2,200 exhibitors from 55 countries and more than 200 thousand visitors, 40% of them international. The next edition will be held at Fiera Milano from 22 to 26 October 2021 Coffee, is the future of Black Gold under threat? From the field to the bar the coffee supply chain is suffering due to the pandemic, logistical difficulties and low prices at the origin: it is necessary to support small producers as well as not giving up on quality, looking for new outlets in delivery and ecommerce. A few years ago, the BBC website published an article disturbingly entitled: “Will Coffee Taste Worse as the Planet Warms?” Now, that question might even be taken a stage further, as we ask: will we actually have any coffee to drink in the future? The situation facing one of the world’s most widely traded (and best loved) commodities is giving great cause for concern, and the Coronavirus crisis certainly hasn’t helped. Two leading coffee importers, both from Trieste, told us more about what is happening. “The pandemic is causing problems on both the supply and the demand side of the market,” explained Theresa Sandalj of Sandalj Trading Company, traditional green coffee importer. “There are critical issues at every stage of the supply chain. In agricultural terms, many farms that pick by hand use labour from neighbouring countries: when borders were closed the flow of seasonal workers dried up and the risk was that the drupes would be left to rot on the plants. In landlocked countries like Rwanda it is difficult to transport the harvested coffee to mills and to ports, and the tightening of border controls is causing considerable delays. Small and medium-sized exporters, who need to present a contract that has been stipulated if they are to obtain the loans they need to purchase the coffee, can now no longer close the same number of contracts as before because of the uncertainty surrounding consumption levels. As recession looms in consumer countries, producers of specialty coffees fear that roasters will prefer to buy cheaper forms of coffee. I believe that all sections of the population at risk are suffering: it is important to provide support to small entrepreneurs and farmers who often have less tools compared to the large,” concludes Sandalj adding also a reflection on the world of the bar: “volumes in Italy for the Ho.Re.Ca. sector are slightly reduced due to the decline in tourism, however, many of our Italian clients also work well abroad, and then compensate, " explains Theresa Sandalj –. We have honored all of our purchase contracts with producers and we continue to look for new crop specialty coffees. We are also providing advice on alternative market developments, take away and home consumption. Abroad the coffee consumption crisis was a little less intense, as consumers were already used to take away.” The worst affected areas at the moment are Central America and India, as Alberto Polojac, owner of Imperator and current president of Sca Italy, the Italian community of speciality coffee, explains: “Brazil has a solid, highly mechanised structure, with large-scale producers, so despite the critical situation in the big cities, the coffee market seems to be under control. Central America, on the other hand, has always suffered from a lack of adequate infrastructures: the coffee of a small producer takes four weeks to get to the port. At the moment there is great concern for India”. What is the situation in bars? According to Polojac “We are recovering, but takings are still down by 40%, especially in Italian bars, which have always made their money from high volumes and fast consumption. The customer experience has changed: people still want to go out to the bar, but they now go to their local bars more, more people are ordering takeaways and there is more eating and drinking at home. Bars that have also cultivated a local clientele are being rewarded now. But there is a general need now for establishments to reinvent themselves: summer will bring some much-needed business, but more efforts will have to be made with online shopping and e-commerce. All of this should be seen in the context of prices at source that are at an all-time low, “something roasters are often not even aware of, showing little in the way of far-sightedness in my opinion,” Polojac concludes. Coffee machines: starting up again is all about innovation New functional solutions, to get things moving again as quickly as possible. During lockdown, there were not many Ho.Re.Ca companies that came to a halt, in Italy or elsewhere. And for all of them, more than ever before, one thing mattered more than anything else: focusing on innovation and on investing in certain trends – from sustainability to the digital world. “It’s a trend we’re seeing across the entire professional hospitality sector,” says hotel industry expert Juan Bernardo Kferman, who is the Food, Beverage & Supplies buyer for Club Med – USA and Caribbean Region. “Everything is heading in the direction of touchless devices, as was seen in on Italian company that released air-touch tech on coffee machines. And there are apps for everything now, from room keys to menus and even for flushing a toilet. Everything operated from a mobile phone.” Still on the subject of sustainable coffee machines, for the last seven years Simonelli Group, Italian company that produces coffee machines since 1936, in collaboration with Università Politecnica delle Marche and the Marche Manufacturing cluster, has been working on a series of research projects aimed at reducing the environmental impact of espresso coffee machines. The result: T3 technology has managed not only to guarantee temperature stability and the consistency of the beverage in the cup, but also an energy saving of between 30% and 40% compared to a machine that uses other types of technology. Another example is the patented T.E.R.S. (Temperature Energy Recovery System), a solution that gives a saving of 8% on the total consumption of the machine. The Brambati brand, specialized in coffee production plants, has also been focusing on innovation, with attention over the past few months on restyling its roasting machines, from both an aesthetic and a functional point of view, and paying particular attention to sustainability. “The other new idea that is big on hi-tech is the implementation of the new SW devoted to the high-end BR model of roasters. As well as offering the usual level of flexibility, they have all the features required by the Specialty sector,” says company president Fabrizio Brambati, who stresses how the new SW “makes it possible to check all the parameters (temperature, times, air volume, motor speed and heat exchange between the beans and the air), to diversify the methodology (set-point/gradient), all the way through to cupping.” In this way various users can evaluate the flavour of the coffee, creating their own assessment datasheets, also with the help of the dedicated web app. And that is not all: “the same application can also visualise the history of the roasting curves, the use of green coffee, the previous cupping sessions and a series of key performance indicators (or KPIs), like the number of batches executed, the use of recipes, the frequency of alarm episodes, productivity and much more besides.” Coffee: green beyond the bean Starting with social and environmental sustainability and continuing through energy saving on coffee machines and on through all the other stages in the production process, there are many ways in which coffee can be sustainable. But other aspects, like packaging and water can have a small or big impact on the carbon footprint. Two sector companies told us more. “There is a growing awareness about sustainability that is getting bigger all the time” says Enrico Metti, Sales Director Professional Filters Italy & Iberia at BRITA, active in the global market of water filter. “Using our professional filtration system we get a good balance of minerals in the water which enhances the flavour and quality of the coffee in a way that is also environmentally friendly. Remember that for a quality coffee, quality water is indispensable. And also innovation in both product and process, to ensure an ever better coffee experience.” One of the firm’s aims is to change people’s water drinking habits: “For us, sustainability means designing and offering solutions and products for both domestic and professional use that rise to the challenge of working towards an ever more eco-friendly life.” Another front on which great attention is being paid to ensure environmental friendliness is packaging. “2020 clearly represents the year where sustainable solutions will gain a significant share of the single-serve business. Recyclable aluminium solutions, and bioplastic-based compostable products are going to replace the current oil-based plastic offer,” believes Gianmaria Pavan, Global Head of Beverage at Ahlstrom-Munksjö, one of the world's leading players in sustainable and innovative fiber solutions. End users are also changing, and that is prompting companies to do more. “Our business can not succeed if we don’t take into account the environmental impact of our products. We are dealing with end users that are more and more conscious of the environmental impact of the products they use, and there is need for a legislation aimed at reducing packaging waste. This has a clear impact on the way we design, manufacture and distribute our products: for us a non-sustainable product is a non-product.” Finally we asked him to sum up the future of coffee in three words: “Coffee is going to be more and more democratic in terms of the availability of products around the globe, nevertheless we will see consolidation in terms of coffee brand owners where a small number of holdings control most of the relevant brands/volumes and that will pass through sustainable products. So I would say democratic, consolidated and sustainable.”

 
Print

As SkipTheDishes was increasingly becoming a social distancing tool during the pandemic, they knew their network would need to be updated to better serve their customers and quickly onboard the increasing number of restaurants looking to join their network as their doors were unexpectedly shuttered.

Leveraging Airkit’s customer engagement platform, SkipTheDishes was able to expand their network in record time and also give restaurants affected by COVID-19 a critical avenue of income right when they needed it most.

Highlights of the partnership with Airkit include:

  • 2x number of restaurant partners onboarded per month
  • 40% reduction in onboarding time for restaurant partners
  • 50% of new restaurants to fully automated onboarding
  • 80% of customer onboarding completed in a touchless manner
  • When a new restaurant signs up with Skip, Airkit automatically creates a record in Skip’s Salesforce database so their sales team can make sure the restaurant has everything they need to onboard successfully
  • Airkit automatically listens for changes to a restaurant’s Salesforce record and responds accordingly, providing the right information a restaurant needs at the right time via email or SMS in both English and French
 

Page 1 of 21

<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>