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TORONTO, November 2, 2020 – As one of Canada’s leading healthy fast casual restaurants, Freshii is proud to announce that it’s reinventing dinner with its new offering: Plates. With four delicious options inspired by global cuisine, Plates are easy, healthy and stacked with flavour.

“At Freshii, we’re all about making healthy food more accessible and convenient. We know Canadians are always looking for dinner options that not only taste great, but make them feel great,” said Veronica Castillo, Vice President of Marketing, Freshii. “As more Canadians are enjoying dinner at home, we saw an opportunity to join them and evolve our current offering to meet the needs of our changing world. With Plates, Canadians can enjoy the same delicious and nutritious food they’ve come to expect from our lunch offerings – in a new format. We’re excited to add Plates to our menu for a limited time and look forward to partnering with SkipTheDishes to welcome everyone to our dinner table.”

To celebrate the arrival of this exciting new menu option, Freshii is inviting all of Canada to dinner! On Monday, November 9th, between 5 and 9 p.m. local time, the first 10,000 Canadians to order from Freshii on SkipTheDishes will be offered a free Plate for delivery - with no delivery fee!* Canadians are encouraged to post their meal and share their favourite on social media with @Freshii using #GrabAPlate.

After a successful Plates test in the greater Vancouver area, Freshii’s new Plates are now available across Canada for $13.99, but only for a limited time. Each Plate features fresh, flavourful ingredients that customers know and love.

-      Moroccan Tahini– Choice of protein with spinach, cherry tomatoes, Moroccan carrot salad, turmeric jewelled rice and tahini sauce.

-        Mexican Chimichurri – Choice of protein with brown rice, kale, Mexican street corn salad, warm black beans with feta, salsa fresca and chimichurri sauce.

-        Mediterranean Pesto – Choice of protein with quinoa, kale Caesar salad, Mediterranean chopped salad and pesto sauce.

-        Sesamii Teriyaki – Choice of protein with brown rice, crunchy peanut broccoli salad, kale and mango slaw, green onion and teriyaki sauce.

In addition to individual Plates, customers can select from four meal deals and bundle their Plate with a salad, snack, chips or drink. An ideal choice for families, the Family Style Plate for 4 combo allows customers to build and customize their meal by selecting their desired proteins, grain, sides and sauces.

Plates are now available for order at all Freshii Canada locations and through the brand new Freshii app.

To order a Plate, visit order.freshii.com or download the Freshii app.

*For full details on the free Plate promotion, please visit try.freshii.com/plates.

 
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TORONTO, Oct. 30, 2020 (GLOBE NEWSWIRE) -- Ontario’s restaurants are calling for data to understand why they are being singled out with heightened restrictions as the province continues to respond to a second wave of COVID-19.

Given that dining rooms provide a safe alternative to private gatherings, Restaurants Canada and 44 leaders from Ontario’s foodservice sector have sent a letter to Premier Doug Ford calling for:

  • Clear and transparent data to understand what is driving government decisions related to dining restrictions.
  • Consultation with industry to address any concerns identified by the data.

“Restaurants deserve to see the data driving decisions impacting their operations and have a chance to work with government on solutions to keep their dining rooms open,” said Restaurants Canada President and CEO Todd Barclay. “Since the start of the pandemic, foodservice operators have made major investments in new procedures, training, personal protective equipment and other means to ensure the highest levels of safety for their staff and patrons. Government should be doing everything possible to help them avoid the devastating consequences of indoor dining closures so they can continue contributing to the economic and social fabric of their communities.”

Indoor dining closures are costing Ontario restaurant sales and jobs

Restaurants Canada estimates that the indoor dining closures mandated in Ontario’s COVID-19 hot spots have so far resulted in:

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

Indoor dining closures in Halton and Durham regions could mean another 8,500 job losses.

Restaurants are key to Ontario’s COVID-19 recovery

“Restaurants and the many small and medium-sized businesses that make up Ontario’s foodservice sector are a critical load-bearing pillar of the province’s economy,” said James Rilett, Restaurants Canada Vice President, Central Canada.

“Without transparent transmission data and further government support, half of all independent restaurants are at risk of closing within a year. This would not only be a terrible loss for communities across the province, but the many other businesses that rely on a thriving foodservice sector for their survival.”

Before the COVID-19 pandemic struck, Ontario’s foodservice industry comprised approximately 38,000 establishments, contributing 4 per cent to Ontario’s GDP and serving more than 9 million customers every day.

Restaurants also support a wide variety of other businesses across the province, indirectly supporting more than 110,000 jobs and typically spending more than $13 billion per year on food and beverage purchases, playing a critical role for Ontario farmers and the agri-food sector.

 
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ST. PAUL, Minn. – Oct. 30, 2020 –Ecolab, the global leader in water, hygiene and infection prevention solutions and services, received approval from the U.S. Environmental Protection Agency (EPA) for its Sink & Surface Cleaner Sanitizer. The product is the first registered by the EPA to kill the virus that causes COVID-19 in 15 seconds – the fastest product available. The Sink & Surface Cleaner Sanitizer is one of the innovative solutions powering the new Ecolab Science Certifiedprogram, advancing the program’s mission to help deliver a higher level of cleanliness to the places people stay, eat and shop, like hotels, restaurants and grocery stores.

Ecolab’s advanced chemistries, including Sink & Surface Cleaner Sanitizer, are key to helping restaurants and other businesses meetheightenedexpectationsforcleanliness and more stringent regulations to help reduce the risk of exposure to the virus that causes COVID-19 and other viruses. Sink & Surface Cleaner Sanitizer is a concentrated, no-rinse, 2-in-1 cleaner and sanitizer designed for use on any hard, non-porous food contact surface – from the front of the house to the kitchen.

Leveraging Ecolab’s extensive expertise and science-based public health and food safety knowledge, this versatile cleaner sanitizer has been tested and proven effective against SARS-CoV-2, the virus that causes COVID-19. Ecolab offers the concentrated product for use in spray bottle or electrostatic spray applications. It is one of only three electrostatic spray products proven effective against SARS-CoV-2. 

“Restaurants, hotels and foodservice facilities are working harder than ever to ensure cleaner, safer environments that help protect people and build consumer confidence,” said Michael Johannsen, Ecolab executive vice president and general manager of Global Institutional, the Ecolab division that serves the hospitality industry. “In addition to simplifying hygiene procedures, Ecolab’s Sink & Surface Cleaner Sanitizer provides unmatched sanitizing efficacy, killing the virus that causes COVID-19 faster than any other product on the market.”

Ecolab’s Sink & Surface Cleaner Sanitizer, one of the innovative solutions powering the new Ecolab Science Certifiedprogram, simplifies restaurant hygiene procedures by combining an effective cleaner and sanitizer into one solution without the need to rinse between cleaning and sanitizing or before contact with food. When used in an electrostatic spray application at a disinfection concentration, it can disinfect large indoor spaces efficiently and effectively, from destination dining locations and hotel restaurants to food prep areas behind the customer counter.

Developed using insights from proprietary Ecolab consumer research and informed by the U.S. Centers for Disease Control and Prevention (CDC)guidelines,Ecolab Science Certified is a comprehensive,science-basedprogram that combines hospitaldisinfectants, food-contactsanitizersandothercleaning products with a detailed training program and a periodic auditing process conducted by highly trained Ecolab field specialists. After meeting rigorous program criteria, customers can display the Ecolab ScienceCertifiedsealtoletconsumersknowabouttheircommitmenttoworld-classhygiene.

Ecolab has one of the broadest product portfolios for use against SARS-CoV-2. Including the Sink & Surface Cleaner Sanitizer, Ecolab offers 12 products tested and proven effective against SARS-CoV-2 and registered by the EPA. And Ecolab offers more than 50 products that are listed on the U.S. EPA List N for use against SARS-CoV-2. In addition, Ecolab products are proven effective for use against SARS-CoV-2 in dozens of countries around the world, including the U.S., Canada, Australia, Brazil, and throughout Europe.

For more information about Ecolab’s Sink & Surface Cleaner Sanitizer or to order, contact your local Ecolab representative or visit  ecolab.com/sinksurfacesanitizer. To see how the Ecolab Science Certified program works, visit sciencecertified.com.

 
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MUNCIE, Indiana – Your favorite bartender or waitress could soon be replaced by a mechanical counterpart on a future visit to the local pub or restaurant, says a new study from Ball State University.  

In her study, “How to Build a Better Robot for Quick Service Restaurants,” recently published in the Journal of Hospitality and Tourism Research, Dina Marie Zemke, an associate professor of residentialproperty management in the Miller College of Business, found that the overwhelming majority of respondents believe that there is no stopping the robotic transformation of the food service industry, including quick service restaurants (QSRs). 

“There was a high level of resignation about the inevitability of QSRs incorporating robots during our group interviews,” said Zemke, who collaborated on the study with several faculty from the University of Nevada, Las Vegas. “This finding is similar to the acceptability of routine societal change. Participants felt that the incorporation of robotic technology is a question of when, rather than a question of if.

“And, imagine telling your problems to a robot instead of a human,” she said. “It changes the dynamic of bartending dramatically when you add in mechanism with artificial intelligence and not common sense.” 

Zemke points out that robotic technology designed to perform specific physical tasks has recently emerged as an option for hospitality businesses due to decreasing robotic equipment costs. 

The price to purchase a hamburger cooking robot is about $60,000. However, many industrial service robots, such as robotic vacuums and robotic assembly arms, are leased. A commercial robotic vacuum will cost between $7,000 and $15,000 to purchase, but they are often leased at $4 to $6 per hour of operating time, less than the minimum wage of $7.25. The manufacturer or distributor is responsible for all maintenance on the device.  

Zemke noted that the majority of robots used in the hospitality industry are technologies initially developed for other industries, such as automobile and food manufacturing, which have been modified from their original functions to perform their tasks in a hospitality setting.  

Examples include the work performed by robotic vacuums, information displays, and robotic manufacturing assembly arms, which put together pizzas and cocktails.  

But, the study also found that robots are still a novelty for most people. 

“At this point, a lot of people have a positive impression of robotic technology that entices guests to visit the location at least once, although they were unsure whether the robotics would sufficiently overcome average food or service to entice them to return to the restaurant a second time,” Zemke said. “This is consistent with past examples of restaurant concepts that provided a highly unique experience but suffered from the reputation that the guest would visit once because of the ‘experience’ but would not return because the food was too expensive and/or the food quality or service provided a poor value overall.” 

Despite the impending changes, the study found that respondents have major concerns regarding the societal impact of robotics entering the realm of QSR operations, including the cleanliness and food safety of robot technology, and communication quality, especially voice recognition, from both native and nonnative English speakers.  

In the end, Zemke believes that rising labor costs will force restaurant owners to turn to robotics. 

“The genesis of this study was the ‘Fight for $15’ movement, which focused heavily on hourly service jobs, such as those in franchised quick service restaurants,” she said. “Many restaurant operators cautiously suggested that they may explore robotics as an alternative to absorbing these increased labor costs.”

 
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TORONTO, Canada – (October 27, 2020) – Everyone has food waste, even if we try to be mindful about our purchases and how much we are preparing. While we may all account for a little here and there, it adds up to a lot of wasted food. According to the U.S. Department of Agriculture, it’s estimated that 30-40 percent of our nation’s food supply is wasted. Meanwhile, the World Health Organization estimates that over 800 million people per year around the world do not have enough to eat. One organization, Cooks Who Feed, is taking on the mission of helping to feed the people who need it most.

“When I realized the facts surrounding food waste and world hunger, I felt I had to do something about it,” explains Seema Sanghavi, founder of the organization Cooks Who Feed. “We help make it easier to get involved in helping to end world hunger. One of our aprons will top the list of many gift buyers this season.”

The Cooks Who Feed organization has teamed up with well-known chefs to create a line of aprons that people can purchase. Every apron purchased provides 100 meals to those in need. The organization has addressed numerous areas of concern by working with charitable organizations around the globe that collect surplus food to provide immediate hunger relief. 

The mission is helping to end world hunger, but the company is also addressing the environmental impact of food waste. The organization works with three charities that obtain food surplus and provide it to those in need. The charities they work with are Rescuing Leftover Cuisine, Second Harvest, and Zomato Feeding India. Over a third of Cooks Who Feed profits go to supporting their charity partners.

Beyond the food benefits that the apron sales provide, they also help to support underprivileged women in India. The aprons are all made in a fair-trade facility, giving the women a way to earn a living and rise above poverty so they can feed their families and help others. All of the aprons are environmentally friendly, handcrafted with natural and recycled fabrics. A lot of details have gone into each apron creating a stylish, functional and eco-friendly product that brings sustainable fashion to the kitchen.

Each of the organization's celebrity chef ambassadors have created their own apron so their fans can purchase an apron designed by the chef. People can choose the one that suits them or the person they are gifting it to. Some of the celebrity chefs that have teamed up with Cooks Who Feed include:

  • Art Smith – Chef Art is an award-winning chef and co-owner of several restaurants, including Blue Door Kitchen & Garden, Art and Soul, and Southern Art and Bourbon Bar. He also spent 10 years being the personal chef of Oprah Winfrey. He’s known for his Southern fried chicken. Every purchase of his specially designed apron also supports Common Threads, which provides disadvantaged children free cooking and nutrition lessons.
  • Christine Cushing – An award-winning chef, Chef Christine is a judge on the hit Food Network program called Wall of Chefs, and won the 2020 Taste Award for “Best Chef” in a TV series for her food, travel documentary series called “Confucius Was a Foodie.” She also has an artisan line of tomato sauces.
  • Romain Avril – Best known for his appearance as a judge on Top Chef Canada All-Stars, Chef Romain has worked at a one and two Michelin star restaurant. He’s a star chef at such restaurants as Colborne Lane, Origin North Bar, and La Société Bistro.
  • Devan Rajkumar – After several years of high-end catering with the Food Dudes, Chef Romain moved into an executive chef role at Luxe Appliance Studio.
  • Gaggan Anand – Known for his progressive Indian cuisine, Chef Gaggan has repeatedly placed on the Restaurants of the World’s 50 Best Restaurants list. He earned two Michelin stars in the first edition of the Thailand Michelin guide in 2018. He opened the restaurant Gaggan Anand in Bangkok in 2019, and has been profiled in Netflix’s Chef’s Table.

"The greatest lesson in life is taught by our family, simply share our food," added Chef Art Smith. “By being a part of this great program I’m living that lesson, because every apron purchase shares food with the world. It’s a great feeling to be a part of doing that.”

Cooks Who Feed was founded by Seema Sanghavi. She loves cooking and got the idea for the organization after visiting a nongovernmental organization in India, where women were earning a living by performing safe work. Two years later, she came across information about the food waste problem, and an idea was formed. The mission of the organization is to create a movement, providing 1 million meals per year, which would be made possible by 10,000 apron sales annually.

The Cooks Who Feed aprons come in a variety of colors and styles and start at $55, with free shipping within the U.S. In addition to the celebrity chef aprons, there are others to choose from. The aprons make great gifts for those who enjoy cooking. To get more information about the program or see the selection of aprons, visit the site: https://cookswhofeed.com/

 

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