TORONTO, February 5, 2018 – See what’s new at RC Show 2018, Feb. 25-27! RC Show organizers have scoured menus, chatted with top restaurant talent and dug in deep with food brands to uncover the innovations that are shaking up the restaurant and food scene. Here’s a roundup of the breakthrough technology, equipment and flavours featured at this year’s RC Show:

  1. Reverse Tap – Bottoms up is no longer just a drinking phrase – it’s a way to pour beer. Reverse Tap’s dispenser and complementary glassware lets you pour lagers and stouts from the bottom up. Reverse Tap means fewer kegs purchased, fewer bad pours, and improved keg yield. Plus, speedier pours means better customer service and satisfaction.
  1. Kodisoft Interactive Table – Kodisoft moves past the kitchen and focuses on the customer’s experience. Utilizing Interactive Restaurant Technology, Kodisoft is an interactive, unbreakable table top that allows customers to browse the menu, review ingredient lists and start salivating over dish photos. Once food and drink are ordered, waiting time becomes playtime, as they enjoy interactive games or catch up on the news.
  1. Tellspec – Tellspec allows quick food safety and quality checks on food and drinks. Users can check for ingredient contaminants or test a product’s glycemic load. Their latest scanners are handheld, allowing for easy mobility and testing.
  1. Levo Oil Infusion – Levo transforms what’s often a messy and laborious task into a process that’s as easy as making a cup of tea. Levo can be used to combine ingredients, such as vanilla and butter to create a divine tasting cake or to make a basil-infused oil for their next dinner party simply with the touch of a button. With the growth of cannabis in culinary offerings, the possibilities are endless!


  1. Planet Shrimp – A proud Canadian Innovation that is not only delicious but maximizes sustainability and minimizes our Global footprint.   Planet Shrimp’s sustainable indoor practice means no wildlife or by-catch is destroyed, as well, they use purified clear water that’s re-circulated and filtered every 90 minutes that contain no antibiotics, no pesticides, no hormones, and no harmful chemicals.
  1. Diversey SKY® 7xi –  Mobile devices are a common route for pathogen transmission. Restaurants can sanitize devices used by staff with Diversey’s SKY Disinfection Technology, which uses high-intensity ultraviolet light to thoroughly disinfect the device.
    1. Clean Meat – What was once science fiction is now fact. Paul Shapiro’s new book Clean Meat delves into revolutionary technology that will someday produce lab-developed meat. Growing meat without animals could save the planet, transform agriculture and reinvent dinner.
      1. Seedlip Distilled Non-Alcoholic Spirit – 85% of Canadians don’t order alcohol when they eat out, so it’s no surprise to see mocktails and their counterparts growing in popularity. Seedlip is the world’s first distilled, non-alcoholic spirit. The brewers serve up intriguing flavours, such as Garden 108, made with peas, hay, spearmint, rosemary and thyme.
  1. Croust’wich – Sandwich-making is transformed with Croust’wich, a system that displays sandwich and panini ingredients without the bread. When a customer buys a sandwich, ingredients are slid directly onto the bread, using specialized tools. This is a simple idea with a huge impact: It can increase sales volume by 20 to 30 per cent and enhance the speed of service to an average 45 seconds per sandwich.
  1. RADARSAT2World leading state-of-the-art satellite technology that supports sustainable agriculture in Canada and impacts the food we grow and eat.  The Space to Spoon Exhibit will be on display at the show presented by the Canadian Space Agency and Canada Agriculture Food Museum. 

Intrigued? See these innovations and more at RC Show 2018, taking place February 25-27 at the Enercare Centre in Toronto. To learn more, or to sign up for media accreditation, visit Please note: this is a trade event, must be 19+ to attend.


KELOWNA, BC (February 5, 2018) — Boulevard Kitchen & Oyster Bar Executive Chef Alex Chen struck gold yet again and claimed the crown as the nation’s foremost chef at the 12th annual edition of the Canadian Culinary Championships, which took place in Kelowna, BC on February 2 and 3.

Chen was one of 11 chefs who won Gold Medal Plates regional competitions held across the country in 2017 to earn the right to compete in the national championships, which began with a Mystery Wine pairing event on Friday night and continued Saturday with a Black Box competition that allowed chefs just one hour to prepare a dish using seven mystery ingredients.

The two events culminated in Saturday night’s grand finale, where Chen prepared the same signature Parfait of Wild BC Shellfish, ‘Chowder’, Northern Divine Caviar and Bull Kelp ‘Brioche’ — paired with Sea Star Estate Farm and Vineyards’ 2016 Ortega from Pender Island, BC — that earned him top spot at the Gold Medal Plates regional competition in Victoria, BC last October.

Chen, who took bronze at the 2016 edition of the Canadian Culinary Championships, was joined on the podium by Michelin-starred chef Éric Gonzalez of Montreal’s L'Atelier de Joël Robuchon, who won silver, and bronze medalist Barry Mooney of Halifax's Gio.

“This year we had one leader emerge out of the Mystery Wine event, then after the Black Box we had two chefs up front while bronze was still wide open,” said National Culinary Advisor and renowned food critic James Chatto, who presided over the judging panel. “As we headed into the finale we wondered if the two leading chefs would stumble. They did not.”

Chen is more than familiar with high-pressure culinary championships, having led Team Canada to a top-10 finish at the renowned Bocuse d’Or in Lyon, France in 2013 and his Boulevard team to double wins at the 2015 and ’17 editions of the BC Gold Medal Plates in Victoria. The same can be said for Chen’s sous chef Connor Sperling, who took first place at the Hawksworth Young Chef Scholarship competition in Toronto last October. Also on board at the Kelowna competition was Boulevard Chef de Cuisine Roger Ma, who won both the 2015 Vancouver Aquarium Ocean Wise Chowder Chowdown and the 2016 Curry Cup in Vancouver.

“I am extremely humbled and could not have achieved this great honour without the support of my incredible team of Boulevard chefs and our providers, which includes Fanny Bay Oysters, Sea Star Vineyards and Northern Divine Caviar,” said Chen. “This was a truly a team effort, and as thrilled as I am to accept this award, my sincere gratitude goes out to my talented team who persevered through the pressure to deliver on my behalf. This is the culmination of a lot of hard work and we’re extremely excited to bring this home not just for Boulevard Kitchen & Oyster Bar but for all of BC.”

The Canadian Culinary Championships is the grand finale of the annual Gold Medal Plates, a coast-to-coast project that celebrates homegrown excellence in food, wine, sport and entertainment and has raised more than $12 million for the Canadian Olympic Foundation, which supports Olympic athletes and high-performance programs such as Own The Podium.

For the latest news about Boulevard, register for the restaurant’s e-newsletter at, become a fan of /blvdyvr on Facebook or follow @blvdyvr on Twitter and Instagram.


Toronto, January 31, 2018 – SOCAN, the largest organization in the Canadian music industry, realized new record revenues accumulated and distributed in 2017 for its songwriter, composer and music publisher members, but did so with a large dose of realism, revealing that the vast majority of members who received payment for their streamed music in 2017 earned an average of only $38.72[1] despite a growth of 46 percent in Internet-based revenues over 2016.

"SOCAN as an organization is collecting and distributing more royalties than ever because of the incredible work of our domestic and international licensing teams and, frankly, everyone within SOCAN.  Investments in technology and our ability to match data with members' songs have played a big role as well. However, we are restrained with our celebrations," said SOCAN CEO Eric Baptiste. "As a new area of growth, streamed music continues its rapid uptake, resulting in a 46 percent increase in revenues, but, if original music is to thrive or even survive in Canada, overall remuneration for digital music must be corrected to be commensurate with the contributions of music creators and publishers as well as its importance to music fans from coast to coast to coast."

According to preliminary financial results,[2] SOCAN's revenues collected for its nearly 150,000 member songwriters, composers and music publishers continued to accelerate, due mainly to long-term investments in leading-edge technologies, strategic acquisitions and mutually beneficial partnerships.

Estimated highlights include:

  • Total performing rights revenues in 2017 of more than $350-million, a 6.4% increase over 2016 and the first time exceeding $350-million.
  • Total distribution of royalties to SOCAN members of more than $300-million for the first time in the organization's history.
  • Domestic revenue of $274-million, an increase of 4.5% over last year's record, and a 35% increase since 2012.
  • A 46% increase in Internet audio streaming revenues compared with 2016, with $49.3-million realized.
  • Royalties from non-Canadian sources of more than $75-million, now the #1 revenue stream for SOCAN members, reflecting the incredible strength of Canadian talent and SOCAN's repertoire. This marks a 60% increase since 2012.

"SOCAN is collecting more overall on almost every level," Baptiste added. "Our investment in artificial intelligence, blockchain and other technologies position it at the forefront of the music rights industry now, providing a positive path to the future. Canada's and the world's music creators and publishers are receiving more of what they have earned; however, in most cases those amounts are too small because of frequently unfair royalty rates that are not commensurate with the true value of their creative intellectual property."

The company added that the substantial increase in international royalties collected and distributed can be attributed to the impressive performance of members' works worldwide, a favourable exchange rate, and the efforts of SOCAN's International Relations and Membership teams.


[1] Average annual streaming revenues (including both digital Internet and digital audio-visual performances) distributed to a SOCAN member who earned royalties in 2017.

[2] Estimates; final figures will be determined following the March 2018 meeting of the SOCAN Board of Directors.


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