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Vancouver - Monday, February 10 -Today, SilverChef, Canada’s leading hospitality financier, announced the finalists of its 2020 Hospitality Awards program. Six hospitality owners have been shortlisted to go through to the finals, which will take place on March 3rd, at the Restaurants Canada Show in Toronto.

Finalists have been acknowledged for setting new standards in the areas of innovation, sustainability, and social responsibility and impact, and now have an increased chance of winning $5,000 of commercial equipment to help grow their business. 

The finalists under each category include:

Communitarian Award: Hospitality operators who give back either through charitable giving or hiring practices that impact their local communities.

Finalists:

      Radical Gardens - Timmins, Ontario

      Punk Rock Pastries - Vancouver, British Columbia

 

Momentum Award: Establishments that have made the largest leap forward in terms of sustainability or environmental conservation (e.g. food waste management).

Finalists:

      Somun Superstar - Toronto, Ontario

      Knifey Spooney - Kingston, Ontario

 

Entrepreneur of the Year:New businesses that have introduced something exciting, either with technology or service offering. This award recognizes the obstacles faced by hospitality entrepreneurs, and highlights the winner’s achievements in their first year of business.

Finalists:

      Ozzy’s Burgers - Toronto, Ontario

      Just Bite Me Meals - St Albert, Alberta

Hospitality Business of the Year: From the six finalists, the hospitality operator with the highest overall score will also be crowned the Hospitality Business of the Year.

Finalists:

      Radical Gardens - Timmins, Ontario

      Punk Rock Pastries- Vancouver, British Columbia

      Somun Superstar - Toronto, Ontario

      Knifey Spooney- Kingston, Ontario

      Ozzy’s Burgers- Toronto, Ontario

      Just Bite Me Meals- St Albert, Alberta

Robert Phelps, President of SilverChef, said: “We’re thrilled to celebrate our finalists who represent some of Canada’s most innovative and impactful hospitality leaders. As well as recognizing hard-working entrepreneurs in the industry, our awards will bring together a community of innovative leaders at the Restaurants Canada Show.”

Entry to the awards was open to all hospitality operators across Canada, via The SilverChef Hospitality Awards website. The finalists can also be viewed at this website.

The awards judging committee was comprised of industry peers, veterans, and mentors, and winners will be announced at an awards ceremony at the RC Show 2020 on March 3rd, 2020, in Toronto.

Learn more about our judges and the awards, by following along on Instagram @silverchefca,  Facebook @SilverchefCanada Hashtag #ImpactfulHospitality.

 
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February 10, 2020

A constantly engaged talent platform that nurtures the future of gastronomy, S.Pellegrino Young Chef saw 134 young chefs all over the globe taking part in live cook-offs in front of international jury panels from the participating countries of twelve different regions. The twelve finalists will cook in front of the Seven Sages, an esteemed jury panel made up of seven giants of global gastronomy who, believing that the culture and ethics behind a plate will make the difference for a chef in the future, will judge their dishes to find the final winner.

The 'Seven Sages' are:

  1. Mauro Colagreco, the Italian-Argentine chef who has been declared No 1 at The World's 50 Best Restaurants Awards 2019 with his three-Michelin star restaurant Mirazur in Menton, France. He works to provide maximum quality through using local ingredients, stating; "As chefs, we are obliged to focalize on the sustainability and the future of our planet."
  2. Andreas Caminada a Swiss chef and entrepreneur who holds three Michelin stars at his restaurant Schloss Schauenstein. His philosophy is to stay true to his roots, only using seasonal ingredients from surrounding castle grounds or hand-picked local producers. He received the World's 50 Best Sustainable Restaurant Award for his environmental and social approach at Schloss Schauenstein in 2019.
  3. Clare Smyth, the first female British chef to hold and retain three Michelin stars, named the World's Best Female Chef 2018 by the World's 50 Best Restaurants. The ingredients she uses for her British cuisine are selected after a long research among local farmers and independent artisanals and have a strong ethic and sustainable aspect.
  4. Pim Techamuanvivit, is the executive chef of Nahm in Bangkok (one Michelin star since 2017), and the chef/owner Kin Khao (one Michelin star since 2015) and the recently-opened Nari in San Francisco. Committed to sustainability and food waste prevention, she supports the future of Thai food by working closely with local artisan producers, fishermen and farmers to source impeccable ingredients for her kitchens.
  5. Enrico Bartolini is currently the most starred Italian chef. In 2019 his restaurant, Enrico Bartolini – Mudec, received three Michelin stars, marking the return of a three-stars restaurant in Milan, after more than 25 years. His philosophy is to be contemporary classic, blending tradition with innovation and endless experimentation, to create new flavours that are packed with memories.
  6. Manoella Buffara, a Brazilian chef who studied in Italy. Her restaurant Manu was named 'One to Watch' by Latin America's 50 Best in 2018, and to promote sustainability she created a model in which the protection of nature is the task of everyone, using urban gardens to bring communities together by sharing crops.
  7. Gavin Kaysen, owner of the Spoon and Stable Restaurant in Minneapolis, is a gifted U.S. chef and a visionary entrepreneur. Believing that mentorship is still very relevant in the gastronomy profession, Kaysen is strongly committed in helping the next generation of young culinarians refine their skills in the kitchen. He is one of the founding mentors of the nonprofit Ment'or BKB Foundation (formerly Bocuse d'Or USA Foundation) and he took part in the S.Pellegrino Young Chef 2018 event, mentoring the winning candidate for USA team.

The jurors will be judging the finalists based on three key attributes – technical skills, creativity and personal belief – as well as the candidates' potential to create positive change in society through food. The chef who displays these attributes most successfully will be crowned S.Pellegrino Young Chef 2020.

This year's culinary journey will also host a one-day Forum curated by Fine Dining Lovers - the online leading voice in gastronomy by S.Pellegrino and Acqua Panna for worldwide food enthusiasts - that will be dedicated to human and food sustainability in Gastronomy. Young and top chefs will take turns on stage to share their view and experience about kitchen culture and sustainable practices: to name one for all, the world-renowned chef Massimo Bottura will run a special lecture.

FineDiningLovers will share insights on S. Pellegrino Young Chef 2020: follow the story on www.finedininglovers.com and @finedininglovers socials.

Click here to discover more about the exciting talent search: https://www.sanpellegrinoyoungchef.com/en

 
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TORONTO, Feb. 03, 2020 (GLOBE NEWSWIRE) -- From edible straws to Kombucha on tap, to 3D printed cocktail solutions, Canada’s largest foodservice and hospitality trade event, the RC Show, has released its list of top trending finds that you can expect to see dominating next year’s dining experiences.

Here’s a sneak peek at some of the innovation, equipment and flavours you’ll find at RC Show 2020, taking place March 1-3:

INNOVATIVE FOOD + BEVERAGES

3D Drinks: Art meets cocktail for the ultimate artisan beverage with Devoray’s 3D printed concoctions. Mass customization is the next big improvement for manufacturing, and this patent-pending 3D technology is turning ordinary cocktails, tea and coffee into an experience. Able to turn natural ingredients into nearly any shape you can think of that can dissolve in liquid to create amazing drinks.

Kombucha on Tap: Sober curious Canadians are craving an alcohol-free option that quenches their thirst and gut health at the same time. Here’s the answer for bar owners! Green House Juice Co is changing the fermentation game with free-flowing Kombucha on tap.

Hangover Hinderer: Powered by a blend of vitamins, antioxidants and plant extracts, Last Call is designed to support natural recovery mechanisms and aid in rehydration and replenishment. Order after a long workout, or at the end of a night of drinking to prevent hangovers. Preservative-free and only 15 calories, Last Call comes in four fruit flavours: Acai Berry, Cranberry Raspberry, Blood Orange and Prickly Pear.

Water That’s Good for Waterways: Meet the only Finnish natural mineral water from the last Ice Age. Vellamo is completely pure and unique in taste, creating no environmental pollution. They launched a new bottling process to improve production efficiencies and reduce energy consumption. Vellamo’s new production facilities will soon be powered by geothermal and solar energy to reach carbon neutrality. Vellamo also created labels made from the first wood-based polypropylene labelling material.

Introducing 100% Canadian A2 Milk: A2 milk contains beta-casein A2 protein that is easier to digest for some people and may help dairy intolerant individuals avoid discomfort. Derived from cows that produce only the A2 variation of beta-casein protein, the difference between A1 and A2 milk is a slight variant in the amino acid sequence of the protein chain contained in cows’ milk.

Small but Mighty: Finally, food and drink options that love your guts. The Mighty Pickle and Haymaker's Punch gut shots on the go are belly-friendly options for discerning diners who value their digestive health as much as their taste buds. The line’s signature fermented products are Lacto-fermented, packed with probiotics, gluten-free, additive-free, raw and vegan. Their apple cider vinegar drinks come in fun flavours like Tart Cherry Lemonade and Pineapple Turmeric. These thirst-quenching tonics support digestive health and replenish electrolytes, providing patrons with alternatives that taste as good as they make you feel.

Super Straws: Have your straw and eat it too! Introducing Planet Kitchen’ s The Superstraw. Edible and 100% biodegradable, made from apple pomace, this straw-option for environmentally conscious diners is also vegan and sugar-free. They last an hour in a drink, so you don’t need to worry about the straw giving up before the drink is finished, and you can eat it when you are done.

Silence Please: Specializing in a fully recyclable acoustic material made from PET plastic, giving a wide range of design options, colour choices, and bespoke print capability, ezoBord is pushing the boundaries in the field of design-driven acoustics. Their unique range of fully customizable modern acoustic products for ceiling, wall, division and furniture applications help absorb sound in style so patrons can dine in peace without being overwhelmed by the background noises of a busy restaurant, including those coming from the kitchen.

Four in One: Cook baked goods and fish in the same oven at the same time with the Alto-Shaam Vector. Four ovens in one, each with completely different independent operating sources lets chefs’ multi-task without worry. The unit is ventless, waterless and customizable, coming in a variety of colours for a great front of house experience.

Dual Plate Heat: Speedelight by Electrolux Professional is a dual-plate appliance with the first and only combination of three direct and indirect heat technologies reduce cooking time of several products.

Chocolate Choices: When food mass customization meets the number one option for sweet-tooth cravings everywhere, you get Choco NovoLux’s Foodbot Chocolate 3D Printer. This confectionery masterpiece prints images on a variety of chocolates from milk to dark. Get creative and print nearly any shape or design you can think of out of chocolate.

For the Kid at Heart: The Taylor Company has introduced a new adult slushie beverage dispenser that helps operators create beer slushies and frozen cocktails. The Zamboozy Adult Slushie Freezer is the company's most recent entry into the multi-billion-dollar alcoholic beverage market and is the perfect solution for summertime cocktails that quench and refresh at the same time.

You can see these products and more at the upcoming RC Show taking place at the Enercare Centre in Toronto. To learn more and to register for media accreditation, please visit rcshow.com.

 
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January 30, 2020

What´s brewing in the coffee industry? What´s hot and not? Anna Nordström, Specialty Coffee Manager at Löfbergs, predicts the hottest trends for 2020.

Coffee Prices Crisis
Coffee prices on the commodity market have been at historic lows over the past two yearsand the topic of prices has been a deservedly hot one in the coffee industry. Calls from farmers and producer groups addresses that prices are often unsustainably low, not meeting costs of production and threatening the supply of quality coffee as a whole.

Transparency
“How much of the cost of a cup of coffee comes from transporting the coffee from its place of origin, from roasting loss, or from the labour at the coffee shop?”

The coffee chain is complex, and it can be hard to pin-point all of the factors influencing the final price of a cup of coffee. The Specialty Coffee Association has launched a revised version of its graphic “Economics of the Coffee Supply Chain” which provides a broad representation of the economics of the coffee supply chain. This could be potentially useful for a better understanding of the typical costs for specialty coffee.

Open Books
To publish FOB*-prices on labels is one way of raising awareness of the price crisis and show how much a roaster have paid for the coffee. With better access to information, producers start owning more of the process. With blockchain and other verifying systems you can follow how much of the coffee price that is paid direct to the farmers.

*FOB (Free On Board) is the price of the coffee at the port of origin, before being shipped.

Hybrids and Quality Robusta
Many farmers have been forced to sell their farms as they no longer are profitable. Another way to tackle coffee price crisis and climate change is to grow new coffee varieties that yield better and cope better with diseases. New hybrids, that also taste great, are starting to find their way to the market. Centroamericano and Starmaya are such examples.

As Robusta is a higher producing, more resilient species than Arabica, it has become more important as it now accounts for 40% of global coffee production. Robusta has often been overlooked because of its lower cupping quality but the last years there has been a boom in coffee genetics that aim to breed Robusta that enhance flavours. Coffee Quality Institute recently updated their cupping and quality standards covering fine Robusta.

Go East
East Asia is the fastest-growing coffee market. One tiger is the China-based coffee company, Luckin coffee, founded in October 2017. By the end of 2019 they had more than 4,500 stores in China which make them larger than Starbucks.

Also in Europe things are happening in the east. The fastest growing coffee market is Romania +30%, followed by Kazakhstan and Ukraine, compared to Europe total at +3%.

Iced Coffee Is So Hot
Cold brew is the fastest growing coffee beverage and is turning into a mainstream hit, thanks to its smooth flavour profile and variety of serving options. This category is no longer seen as a novelty but a booming option for grown-ups. Unsweetened iced coffee also takes off right now.

No Fuss
Trendy coffee shops are removing pour-overs from the menu due to price point and fussiness and replace it with high end batch brews. Coffee on tap is another trend. More signs of the wish for more convenient servings is that specialty instant coffee and single serve coffee bags now is OK.

Decaf is a growing segment in western Europe. Ordinary decaf is growing, specialty coffee decaf even more, +10% last year.

Custom Ordering, Pick Up and Delivery
Custom orders have also been on the rise for a while, especially in the U.S. You create your own drink from scratch and can choose the type of drink, size, and any toppings or syrup flavours. After you have put in your order, the barista makes the drink that has everything you wanted.

To order online and pay before you pick up, or have your coffee delivered, is booming in larger cities. By collecting customer data through apps, the coffee shop knows who likes what kind of coffee, where, at what time, and how often. That enables them to improve services and hopefully serve better coffee.

Coffee Subscriptions
Home deliveries for specialty coffee is also growing and last Christmas we did see a lot of beautiful advent calendars that highlighted coffee from micro roasters.

Superfood
The health trend is strong with several products that claim a variety of health benefits, from increased productivity to boosting energy. Teas, roots, mushrooms and green coffee are just some examples.

Keto coffee, also known as bulletproof coffee which blends coffee with butter or coconut oil is appearing on shelves and menus. This is meeting the demands of those on a high-fat, low-carb diet. Superfood coffees infused with maca and collagen are also being added for their health appeal. Yerba mate, the caffeine rich tea from South America is another popular drink.

Gut health and sugar reduction are also driving the demand for natural and organic products like espresso kombucha.

Flower Power Coffee
More countries are legalizing cannabidiol (CBD), and CBD-infused coffee is booming and marketed as a perfect combination: “you feel a nice, natural peacefulness while still feeling alert.”

Organic, Natural and Ethical
There is an increased demand for ethical and sustainable choices as consumers become more concerned over the environment. The volume of Fairtrade coffee sold grew by 15% in the U.S. last year and the global organic coffee market is expected to grow rapidly the coming years.

Sustainability, the New Normal
Waste management is having an impact on every part of the coffee industry. Reducing packaging material and sourcing more sustainable materials has become the new normal.

To refurbish espresso machines, and at same time make huge financial savings, is one way to reduce environmental impact. Reusable coffee cups are another. Single use paper/plastic coffee cups are collected, recycled (plastic lid included) and turned into reusable cups. We are also facing a lot of initiatives of circular thinking – from cradle to cradle.

Inclusion, Togetherness and Hygge
Addressing gender equity is a growing focal point for quality and mission focused coffee companies around the planet. The Partnership for Gender Equity, founded by the Coffee Quality Institute, is investing big time in gender equity at origin, with a twofold return in the form of both social impact and increased supply-chain stability.

Snob Free Zone
People are starting to question the excluding context of the coffee community and snob free coffee shops with a focus on representation are popping up. Cafés with more content; flea market, live music, exhibitions or community events is trending, and Hygge and Togetherness are the current buzzwords.

Maximalism
Minimalistic Scandinavian design has dominated the last decade with its light colours and minimalistic style. When we enter the 2020s, we start to see a reaction to the clean lines with a more playful, colourful and cosines. Go ahead with patterns, colours and frills on everything from interiors to coffee packages. The more the better!

Instacafé
Coffee tourism is growing, not only to producing countries but also to coffee destinations in larger cities. The young generation, more sober than ever, are travelling to visit world famous coffee bars. It still looks like it’s very important that the place is instagrammable.

 

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