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Edmonton, Alberta, Oct. 01, 2018 (GLOBE NEWSWIRE) -- Today’s unprecedented increase of Alberta’s minimum wage to $15 represents an escalation of nearly 50 per cent (63 per cent for liquor servers) over the past four years. This steep increase to labour costs is placing insurmountable pressure on many of the province’s foodservice operators, according to Restaurants Canada, the largest association representing foodservice and hospitality businesses across the country.

Steady increases to the minimum wage since 2015 have already contributed to the following setbacks for Alberta’s foodservice sector:
• The number of workers employed in the foodservice and accommodation sector has dropped by 13,300 since a peak of 159,600 in February 2015 to 146,300 today.
• Foodservice workers experienced a 5.1 per cent decrease in their average weekly hours between 2015 and 2018.
• The average number of workers per unit dropped from 13 to 11.7 between 2015 and 2018.
• Adjusted for menu inflation of 3.3 per cent, real foodservice sales from January to July 2018 were 1.6 per cent lower than during the same period in 2017.
• Foodservice operators have been struggling more and more each year; from 2015 to 2018, there was a 9.1 per cent decline in the average inflation-adjusted sales per unit.

“People are pointing to restaurant sales going up and up and saying the industry is doing great. But really, that’s just menu inflation, and consumers are paying the difference,” said Mark von Schellwitz, Restaurants Canada Vice President, Western Canada. “In reality, many operators are taking losses while figuring out how to adjust their budgets — and with this latest labour cost increase, they’ll have nothing left to cut. They’ve had no chance to come up for air. How long can they keep holding their breath?”

Restaurants Canada is once again urging the Alberta government to reintroduce the liquor server wage, and to introduce a youth wage at $13.60.

Follow Mark von Schellwitz, Restaurants Canada Vice President, Western Canada, on Twitter: @RestaurantsWest

 
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Milan, xx July 2018. Furnishings and Tableware, but that’s not all. There will even be authentic formats, in addition of course to all the latest trends in one of the most important segments of the Ho.Re.Ca sector as a whole. At HostMilano, the Furniture, Technology & Tableware area will once again take centre stage in an event that, from the layouts and furnishings to accessories and ‘turnkey’ solutions for stores, is increasingly attracting the attention of leading manufacturing companies in terms of contract, technology, textiles and tableware. This is demonstrated, by way of example, by data pertaining to the 2017 edition, when the macro-area dedicated to the sector saw an increase in terms of relative importance, which in relation to the type of goods from the companies present, equated to almost 20% (18.8% to be precise): growth both in terms of numbers and quality of the exhibition offering, which, more so in the tableware segment, was represented by high-end manufacturing companies renowned the world over.

Made in Italy: Italy is the fourth largest global exporter 

A prosperous sector in which Made in Italy manufacturing continues to grow. The Tableware boom, for example, is also being substantiatedyear upon year by Fiac/ANIMA data, which for 2017, has forecast a continuation of this positive trend, with a 2% increase in production for Italian companies, subsequent to 2016, which saw an increase of 0.3% for an overall turnover of 865 million euros compared to 2015. And that’s not all! There’s good news too for the export industry, with overall numbers hovering around 568 million euros, with 66% of production destined for export; 2017 forecasts are predicting a 1.9% rise, following an increase of just 0.5% between 2015 and 2016. The Italian furniture industry is also thriving, as demonstrated by 2017 FederlegnoArredo Research Centre data - the industry has comprehensively recorded production values equating to 41 billion euroswith a 1.4% increase; exports, above all, have seen substantial growth with a 2.2% rise compared to 2016 with approximately 16 billion euros, equivalent to 39% of total production, with this figure amounting to 53% in the furniture sector. The positive numbers analysed by Host, from data provided by Ulisse, further underline the vitality of the Furniture and Tableware sector. In the context of global sector trade, which in 2017, exceeded 165 billion euros (with a 5.3% rise in the average annual growth rate in the period from 2009-2017 and a 3.5% increase forecast for the period from 2018 to 2021), Italy is the fourth largest global exporter(after China, Germany and Poland), while the USA is the largest importer by far, ahead of Germany, the United Kingdom and France.

Attention to detail and personalisation are the new essentials

Hybrid and cross-cutting spaces that present different corners with different functions all in the same ambient. In addition to practical and eco-friendly furniture without foregoing desirable design features. Fusion and hybrid also become the latest watchwords in the contract and tableware sectors, in an industry such as the Furniture & Tableware segment, which over the years, has become the ideal territory for innovation and experimentation. In terms of furniture, everything is mixing: bakeries, patisseries and ice-cream shops are opting for equipment designed to aid the store manager, which can also be adapted to suit various different types of spaces and layouts, in addition to creating an attractive and healthy environment for the customer. An example? An unrefined table made by a local craftsman in a ‘mix & match’ with designer chairs manufactured by an international brand, as well as furnishings that evoke tradition, which have been re-invented with a few modern touches. We are also seeing a focus on technology: from interactive tables to tablets and apps, everything is being designed to make the individuals entering a store feel more comfortable. This is the case with colour, an aspect that can transmit a sensation of freshness and naturalness, both indoors and outdoors.

If attention to detail and personalisation are the new essentials for the Furniture sector, then the same goes for the Tableware industry.Indeed, the container or ‘dish’ and everything that surrounds it becomes something that is (almost) as important as its ‘content’. Yet always with practicality, aesthetics and eco-sustainability in mind, whether we are referring to tableware or work wear. Because beyond the individual products, lies the philosophy that underpins the design, which must contribute to offering the visitor an immersive ‘food entertainment’ experience; relatively similar to what happens in restaurants, where the chef becomes the table stylist to all intents and purposes and is attentive to all aspects of the restaurant, from the kitchen to the dining room.

HostMilano has everything: from contract to format

So much more than contract. Increasingly becoming a global hub for everything and anything relating to Furniture & Tableware, year on year Host confirms its status as the ideal stage to get up close and personal with all the latest evolution in the format and ‘turnkey’ store solution sectors.If the numbers pertaining to the space dedicated to Furniture, Technology and Tableware are constantly increasing (with respect to the previous edition, Host 2017 saw a 16% rise in macro-area companies), then the same can be said for the attention that the sector is dedicating to the most innovative of ideas for the professional hospitality industry.

Authentic formats, devised respecting and re-interpreting the culture of both the space and people who work within it, or inspired by the pure and simple creativity linked to sustainability, in the case of shopping centres, stations and airports. Since, if the furniture in a space is one of the elements that essentially creates the ‘dish’, and enhances it, the same concept can be applied when designing large, highly frequented spaces, such as hotel lobbies, airport shopping arcades and the new shopping districts.

The Tablewareindustry companies already registered to take part in the 2019 edition of HostMilano include:  Abert SPA, Alessi, Arc International, Arcturus group, BIT, Bormioli Luigi, Dibbern, Libbey, Masa, Mepra, Rak, Richard Ginori, Robert Welch, Siggi, Schoenwald, Tognana. TheFurniture industry companies already registered to take part in the 2019 edition of HostMilano include:  Armett, Calligaris, Emu, Gaber, Infiniti, Indelb, Nardi, Pedrali, Scab design, Style Lab, Vama, Vondom, The Flame.

All updates are available at:  www.host.fieramilano.it, @HostMilano, #Host2019.

 
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Pointe-Claire, Qc, September 19 2018 – LUDA Foods, manufacturer of soups, sauces and seasonings located in Pointe-Claire, has released two new instant products as part of its LUDA Inspiration line. “Instant products are the new normal” says Robert Eiser, President of LUDA Foods. “Food service operators are busy, and need products that will keep up with the fast pace and demand, all while delivering the same quality every time. Our LUDA Inspiration instant sauces were developed to not only help ease operations, but they taste great too!” LUDA Inspiration Instant Demi-Glace is a delicious instant gluten-free sauce with a rich beef flavour balanced with wine and tomato notes. Steam table stable for up to eight hours, this product can also be frozen and reheated without breaking. It is sold in a pack size of 8 x 355g pouches with a total yield of 34 L. LUDA Inspiration Instant Hollandaise Sauce is gluten-free and features a slightly sweet flavour with lemony notes and butter flavour. The most innovative part of this sauce is that there is no need to add butter – a truly instant sauce. It is steam table and freeze-thaw stable and is sold in a pack size of 6 x 950g pouches with a total yield of 27 L. About LUDA Foods LUDA Foods has been crafting soups, sauces and seasonings for the food service and industrial markets since 1951. A third-generation, family-owned company in which North American chefs, buyers and their organizations have had a long-standing trust due to the high-quality LUDA brand line of dry mixes and refrigerated concentrates as well as the many custom private label products LUDA Foods has developed. All of them are made-to-order, right here in Canada. LUDA Foods’ specialties include gluten free, vegetarian, sodium reduced, Halal, Kosher, and clean label. Their manufacturing facility is HACCP and GFSI certified under the SQF referential, and all products comply with the GS1 FS3 certification. What is more, they are a CFIA meat and fish registered establishment with daily inspections. For information on LUDA Foods’ products and services, please visit www.luda.ca.

 
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EDMONTON, Alberta, Sept. 04, 2018 (GLOBE NEWSWIRE) -- Move over pumpkin spice. After a three-week nation-wide teaser campaign, Canada’s premium juice and smoothie bar, Booster Juice, is blending smoothies with blue algae (also known as Phycocyanin powder) just in time for fall. Phycocyanin powder is a non-toxic source of natural algae protein derived from the micro-algae, Spirulina. Not only does Phycocyanin powder turn smoothies and other products bright blue, it is known to have nutritional benefits, anti-inflammatory properties, and is tasteless with no known side effects.

“Booster Juice is excited to be introducing blue algae into our lineup of existing and feature offerings,” said Dale Wishewan, President and CEO of Booster Juice. “We hope our customers will enjoy these innovative blue products and have fun blending blue into their favourite smoothies with our new Super Booster.”  

For a limited time only, Booster Juice customers can choose between three blue algae (playfully referred to as Blue Majik) product offerings — a smoothie, smoothie bowl or chia pudding. Alternatively, they can add an algae Super Booster into any smoothie and watch the colour change as it blends. Customers can also look forward to sipping their blue smoothies through a blue straw. This colour change marks an important transition for Booster Juice — it symbolizes the company’s commitment to introducing compostable straws at all locations by February 2019.

Win a Trip to Las Vegas 

In the spirit of Blue Majik, Booster Juice is encouraging customers to share photos of these blue algae products on social media using the hashtag #BlendItBlue for a chance to win a trip for two to Las Vegas where they will see a world class magic show! For more information on the contest and Booster Juice’s new products, visit www.boosterjuice.com/blenditblue.

 
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VANCOUVER, BC (September 5, 2018) Ancora Waterfront Dining and Patio will bring its signature brand of Peruvian-meets-Japanese ‘Nikkei’ cuisine to Vancouver’s North Shore later this fall when the award-winning restaurant opens a second location at 1351 Bellevue Avenue in West Vancouver’s Ambleside.

Overlooking the waterfront in the high-profile Grosvenor Ambleside development with panoramic views of notable Vancouver landmarks like the Lions Gate Bridge, Stanley Park and Vancouver’s West Side, Ancora’s new location will feature seating for 104 in its expansive dining room and bar and 38 on its patio.

The opening of Ancora’s newest outpost coincides with the third anniversary of its original location, which launched on the False Creek Seawall in Vancouver in 2015 and was lauded as one of Vancouver’s ’10 Best New Restaurants’ by The Globe and Mail and also made enRoute Magazine’s 2016 shortlist of Canada’s Best New Restaurants.

Ancora’s new seaside destination will be led by a team of industry veterans that includes General Manager and Sommelier Steve Edwards (Boulevard Kitchen & Oyster Bar, Whistler’s Araxi Restaurant + Oyster Bar, Bearfoot Bistro) anchoring the front of house and Executive Chef Ricardo Valverde overseeing kitchen operations at both locations.

The restaurant will offer guests a taste of the popular Nikkei style of cuisine, which showcases Japanese- and Peruvian-inspired flavours prepared with the very best local, seasonal and sustainably sourced ingredients from the Pacific Northwest. The space will also offer a crudo bar featuring fresh ceviches, causas and sushi, and a beverage program comprising an extensive wine and sake list and signature and classic cocktails with a focus on South American spirits.

“From day one, Chef Valverde’s Peruvian roots have added an authentic South American flavour to Ancora’s Nikkei-influenced menu,” says Edwards. “We’re extremely excited to be able to introduce his unique take on West Coast cuisine to a new neighbourhood this fall.”

 

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