TORONTO, Sept. 1, 2020 /CNW/ - Truck driver Shawna Gray of Winnipeg has been away from home for up to two weeks at a time so she could do her part to keep grocery shelves stocked. Dale Langille renewed his nursing license so he could help provide medical care in Laval, Que. Dr. Eugene Wong has flown in and out of some of the most remote parts of the country to help the sick in underserved communities. And Cheyenne Schulz has worked with vulnerable populations in Mission, B.C., helping to provide food, hygiene and shelter necessities. She is also a longtime Tim Hortons team member.

They are just a few of the thousands of everyday Canadian heroes who are being honoured on new limited-edition Tim Hortons Hero Cups, which became available at participating restaurants across the country starting this week.

There are 100 different designs of hot beverage cups featuring large "Thank You" and "Merci" messages in place of the Tim Hortons logo, along with the names and professions of up to 100 heroes wrapping around the cup.  

In June, Tim Hortons asked Canadians to nominate their heroes of the pandemic and a flood of submissions quickly poured in. The thousands of heroes whose names appear on cups are a diverse mix of workers: they include health-care professionals, first responders, retail staff, government workers, public transit drivers, social workers, funeral home staff and many others who have made important contributions that helped keep the country running during these difficult times.

"There are so many Canadians who have stepped up in incredible ways since the beginning of the pandemic," says Hope Bagozzi, Chief Marketing Officer of Tim Hortons. "With our Hero Cups, we can all take a moment as we're having a coffee to read through the names of some unsung heroes of the last few months. They've been the backbone of our communities during these extremely challenging times and this is another way of saying thank you for everything they've done. And I also want to mention all the hardworking Tim Hortons team members — we owe them a huge thanks for everything they do."

Since the beginning of March, Tim Hortons and its 1,500 restaurant owners across Canada have also sought out opportunities to thank frontline and other essential workers by donating over 1.6 million free cups of coffee and baked goods, by making contributions to local food banks, and distributing free Tims gift cards.

Visit to learn more about some of the Canadians who have their names on Hero Cups:

  • Maryse Boivin, emergency childcare worker from Montreal
    Hero Cup nomination for Maryse: "Since the childcare centre that Maryse was working at was designated as an emergency centre during the crisis, she continued to give her body and soul to watch over children she didn't know and make sure the rooms were disinfected to keep the children healthy! I take my hat off to her."
  • Shawna Gray, truck driver from Winnipeg
    Hero Cup nomination for Shawna: "Shawna has not stopped since the beginning of this. She has continued to go into cities and U.S. states that are hot spots to keep our grocery shelves full."
  • Samaila Ibrahim, evening retail worker in St. John's, N.L.
    Hero Cup nomination for Samaila: "When his store was lined up around the building with anxious people waiting to get in he went to work each day without complaint and risked his health. I moved back to Canada with my husband around Christmas of 2014, since that time he has done so much for not only himself but for the people of our province and certainly deserves to be recognized."
  • Dale Langille, licensed practical nurse from Laval, Que.
    Hero Cup nomination for Dale: "My dad renewed his nursing license at the beginning of the pandemic and began working as soon as he could. He even left home and lived in a hotel for a month while working in Laval. He is my hero and I wish nothing more than to show him how much I love him."
  • Rhonda Mathison, registered nurse for the Fort Nelson First Nation in B.C.
    Hero Cup nomination for Rhonda: "Rhonda is an amazing nurse. During this pandemic she worked hard to care for the elders of our community as well as the staff still working. During her off hours from her full-time job she would put in shifts at the local hospital. All frontline workers should be recognized as they are all amazing."
  • Cheyenne Schulz, community outreach worker and part-time Tim Hortons team member from Mission, B.C.
    Hero Cup nomination for Cheyenne: "Cheyenne has been working at Tim Hortons for over 10 years. She continues to work at Tim Hortons while working as an outreach worker. Throughout the pandemic she has worked tirelessly to help our vulnerable population in Mission by making sure they have food, hygiene and shelter necessities. Cheyenne did not miss a beat when the virus hit but rather chose to go out in the community and make sure people were safe and secure. She is an outstanding hard worker who always puts everyone else first."
  • Dr. Eugene Wong, from Toronto
    Hero Cup nomination for Eugene: "Eugene has worked tirelessly in the Yukon, Northwest Territories and Northern Ontario since the pandemic began, providing essential medical care to some of the most remote and under-serviced populations in the country, while being away from his home, family and friends in Toronto for months at a time. When available, Tim Hortons is a much savoured luxury for him, wherever he is."

TORONTO, Aug. 31, 2020 (GLOBE NEWSWIRE) -- Restaurants Canada, the not-for-profit foodservice association representing over 30,000 members across Canada, today announced that its Board of Directors has appointed Todd Barclay as its new President and Chief Executive Officer (CEO) effective August 31, 2020.

“I’m excited and privileged to join an association which has been focused on helping the foodservice industry grow and prosper in Canada for over 75 years,” said Barclay. “Our industry, which employs over one million Canadians, and is a critical part of the national economy, is currently facing significant challenges. As we continue to navigate the COVID-19 pandemic, we are actively setting our sights on what we can do today to support our members, how we can help the industry recover and thrive in the short term, and then support the industry into the future.”

Barclay has over 20 years of senior leadership experience. His most recent experience was in senior roles in food manufacturing (Cardinal Meats) as well as in leading a major national restaurant brand (Swiss Chalet). Barclay has also owned a small independent restaurant cafe.

“We are very pleased to welcome Todd to lead Restaurants Canada through these troubled times, and better ones to come,” said Guy Laframboise, Chair of Restaurants Canada. “Todd brings an extensive depth of leadership and experience in the restaurant industry. On behalf of the Board and the members of Restaurants Canada we look forward to Todd growing the voice of the restaurateur in Canada, on a local and national level. Welcome aboard.”


TORONTO, Aug. 27, 2020 (GLOBE NEWSWIRE) -- What does the next normal look like for Canada’s restaurant industry? The 2020 Foodservice Facts Report released by Restaurants Canada sheds some light on this question. 

“The greatest challenge our industry will face is the uncertainty that this crisis will have on restaurant businesses and how long the effects will last,” says Chris Elliott, Senior Economist at Restaurants Canada. “The foodservice industry will change from what we’ve known and continue to pivot and adapt its business model to survive.”

In 2019, foodservice generated over $93 billion in sales and was on track to surpass $100 billion in sales in 2021. Due to the pandemic, however, the restaurant industry could now lose between $21.7 billion and $44.8 billion in annual sales this year, according to Restaurants Canada.

“The range in the forecast reflects tremendous uncertainty as the industry heads into fall and winter,” says Elliott. “Restaurants are likely to see a further erosion in sales in the coming months with patio season ending and possible consumer trepidation about indoor dining. A second wave of confirmed COVID-19 cases would potentially lead to sharply lower sales.”

While all of this will lead to further permanent restaurant closures, trends we saw pre-COVID were accelerated and may present opportunities to restaurants who have the ability to pivot their business as we move forward in the new normal. 

Findings from the Foodservice Facts Report offer insights and results from these trends:

  • At the height of the crisis in April 2020, on premise orders accounted for a mere 4% of sales compared to more than 50% in 2019.
  • ‘Ghost Kitchens’ present an opportunity for brands to operate with no storefront and focus entirely on delivery through mobile and online platforms
  • 60% of customers surveyed show interest in ordering delivery from a ghost kitchen. 
  • Nearly one in five restaurants have diversified and will continue to sell meal kits going forward.
  • More than half of restaurants offering contactless payment options and contactless pick-up/curbside pick-up.

“The strength of Canada’s restaurant industry is its creativity and sheer determination. While restaurant sales will one day return to pre-COVID-19 levels, the industry will be vastly different from before,” says Elliott. “In the coming years, we will see the acceleration of many trends, such as the rise in ghost kitchens, alcohol delivery and the adoption of technology as restaurants focus on raising productivity.”

As the foodservice industry looks to navigate these long-lasting changes, Restaurants Canada’s 30+ research reports specifically tailored for restaurant operators and suppliers provide the insights and data needed to make the best decisions for your foodservice business while on the road to recovery. 

Available exclusively for Restaurants Canada members, Foodservice Facts can be accessed through the Member Portal. To learn more about becoming a member as well as benefits, please call 1-800-387-5649 or email This email address is being protected from spambots. You need JavaScript enabled to view it..


Kingsey Falls, Québec, August 26, 2020 – Cascades PRO, the professional hygiene brand of Cascades Inc. (TSX: CAS), has launched a new hand hygiene campaign to promote the importance of hand drying in preventing the spread of bacteria, viruses and other infections.

The mission of the campaign, titled “Hand Hygiene is a Two-Part Process,” is to inform the public about the importance of hand drying as a critical part of the fight against infectious diseases, including COVID-19. Research has shown that bacteria are more easily transmitted from wet hands than dry hands, and that using paper towels to dry your hands not only removes the moisture from hands more quickly and efficiently, but the friction caused by the towels allows for even further removal of microorganisms.

In a recent Consumer Intelligence poll conducted by Cascades in the U.S, results confirmed that Americans are not placing the same importance on hand drying as they are on hand washing. While 84% percent of Americans say it is extremely important to wash your hands after using a public restroom, only 48% of Americans say it is extremely important to dry your hands after using a public restroom.

“As the COVID-19 pandemic spread across the globe, we saw a significant rise in discussions about hand washing and its important role in helping to curb the spread of the virus, but little to no coverage of hand drying – the equally important second part of hand hygiene,” said Francois David, Vice President Marketing & Innovation, Cascades Tissue Group. “With our ‘Hand Hygiene is a Two-Part Process’ campaign, we aim to add to the current dialogue about proper hand hygiene to ensure that people across North America understand that drying your hands is just as important as washing them.”

The campaign, rolling out this month in the U.S. and Canada, is fully integrated and being supported by advertising, public relations, and web and social programs, as well as a toolkit for building owners and facility managers to use to promote the importance of hand drying in reducing the spread of illness.

Beyond shedding light on the scientific aspect of hand drying in the form of a white paper, the “Hand Hygiene is a Two-Part Process” toolkit will also provide useful tips for improving the hygiene of bathrooms in retail stores, office buildings, manufacturing plants and similar facilities to better align with these new consumer demands for public restrooms. Cascades PRO will also be including information about proper hand hygiene in the promotion of its Tandem Electronic No-Touch Hand Towel Dispenser, set to be released this fall.

As organizations and businesses continue to evaluate their re-opening plans, important care will need to be taken in terms of public restrooms and how best to keep people safe. Cascades PRO’s consumer survey also explored the features Americans would like to see more of in public restrooms, with the results being (1) paper towels from a touchless dispenser (74%) , (2) touchless ways to enter and exit the bathroom (64%) and (3) automatic toilet flushers and touchless trash cans (59%).

For more information about Cascades PRO’s “Hand Hygiene is a Two-Part Process”campaign and to download the toolkit, please visit


August 25, 2020

Chef Sarah Stegner has joined with several women chefs and restaurateurs to encourage people to support women-owned restaurants. Dubbed “Women’s Restaurant Week” and presented by Let’s Talk and supported by the Illinois Restaurant Association, Choose Chicago and the James Beard Foundation, the 6-day event appropriately kicks off on “Women’s Equality Day,” Wednesday, August 26 and runs through August 31.

In addition to Sarah Stegner (Prairie Grass Cafe, Northbrook), other chefs and restaurateurs include: Beverly Kim (Parachute, Wherewithall), Carrie Nahabedian (Brindille); Danielle Dang (HaiSous);  Amy & Clodagh Lawless (The Dearborn), Sandra Holl (Floriole), and Rohini Dey (Vermilion), JBF trustee and Let's Talk founder. A full list of Let’s Talk members is below with more women joining daily.

Chef Stegner says she will be offering pre-ordered meals to go throughout the week. The offer will change daily and will feature a protein with sustainable produce from Nichols Farm & Orchard, Three Sisters Garden and Mick Klug Farm, for curbside pickup. Stegner is a founder of Green City Market and a long-time supporter of sustainable, local food.

“The idea came out of a Let’s Talk group zoom call with women chefs involved in the James Beard Foundation,” said Stegner, a two-time James Beard Award winner. “It was smart to band together to face the COVID19 challenges, learn from each other and encourage customers to support our women-owned restaurants,” she said.

Women's Restaurant Week is led by the Chicago JBF "Let's Talk" Forum to which seventeen Chicago area women restaurateurs belong. Their purpose is to support each other and survive this crisis together.

Women’s Restaurant Week is open to all women-owned restaurants, bakers, and food-related and beverage businesses. Each business will offer a special dine-in meal, product for sale, delivery, or pick up offer to showcase their business to Chicagoland.

Partial list of Women's Restaurant Week Participants:

Mary Aregoni (Saigon Sisters)

Deann Bayless (Frontera Group)

Dana Cree (Pretty Cool Ice Cream)

Danielle Dang (HaSous​)

Diana Davila (Mi Tocaya)

Rohini Dey (Vermilion), JBF trustee and Let's Talk founder

Sophie Evanoff (Vanille Patisserie)

Theresa Ging (Sugar Bliss Cakes)

Mindy Gohr (Bittersweet)

Sandra Holl (Floriole)

Beverly Kim (ParachuteWherewithall)

Amy & Clodagh Lawless (The Dearborn)​

Kristen Barnhisel & Cynthia Lohr (J. Lohr Vineyards and Wines​)

Julia Momose (Kumiko)

Carrie Nahabedian (Brindille)

Laurence Noguier (Bistronomic​)

Agnes Rapacz (TeaGschwendner​)

Tigist Reda (Demera Chicago)

Julia Shell & Sarah Syman (The Dandy Crown​)

Sarah Stegner (Prairie Grass Cafe)

Visit the Women's Restaurant Week website for updates and offers:


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