Print

January 3, 2019

Effective immediately, Food Service Solutions Inc. is the Scotsman Ice Systems distributor nationally. We are responsible for sales, marketing, distribution and warranty service. FSS has established warehousing in Montreal, Mississauga and Calgary to serve the country and position inventory close to all major markets for prompt delivery anywhere in Canada. All service and warranty will be handled through the Mississauga office. Chris Koehler, President of FSS, said “We are truly honored to have this iconic brand added to our portfolio and hope to build on the success that Scotsman has had in Canada.”

Additionally, Food Service Solutions Inc. is pleased to announce a new rep relationship with Axom Group Inc. to represent Scotsman Ice Systems in British Columbia and Quebec. Koehler said, “Christiaan and Xavier are experienced Scotsman sales leaders who possess great product knowledge and customer support. They have a great understanding of the ice business in general, and they understand what customers need and how best to fulfill their needs. We are pleased to bring them into the growing FSS family.”

For our dealers in Quebec and British Columbia, please direct all Scotsman Ice Systems price, product or training requests directly to the local Axom Group representative below. Your Food Service Solutions Inc. Regional Sales Managers / Executive Chef will continue to provide sales support for all other FSS brands. In all other markets, please contact your FSS Regional Sales Managers.  

 
Print

PARIS, Dec. 20, 2018 /CNW/ - After only three years of existence, the restaurant Le Clarence receives the highest accolades from website Atabula and the gastronomic press.

https://www.atabula.com/2018/12/18/le-clarence-epicure-et-le-grand-restaurant-en-tete-du-classement-des-grands-de-paris/

     (Logo: https://mma.prnewswire.com/media/801388/Le_Clarence_Logo.jpg )

     (Photo: https://mma.prnewswire.com/media/801389/La_Clarence_C_Pele.jpg )

     (Photo: https://mma.prnewswire.com/media/801390/Le_Clarence_Cave.jpg )

     (Photo: https://mma.prnewswire.com/media/801392/Le_Clarence_Salle_a_manger_Pontac.jpg )

Le  Clarence introduced in the prestigious circle of the greatest restaurants of the world by joining "La Liste."
https://www.laliste.com/en/laliste/world

Le Clarence nominated in the "Original Thinking" category in the upcoming "World Restaurant Awards."
https://restaurantawards.world/big-plates-longlist/original-thinking-longlist

Gastronomes, critics and journalists share their magical moments at Le Clarence with their readers:

"The two-star Michelin Paris outpost of Domaine Clarence Dillon of Château Haut-Brion fame, which set a new benchmark for wine restaurants."
https://www.vanityfair.com/london/2018/12/the-best-london-restaurants-to-wine-and-dine-food
Anna Blomefield, Vanityfair.com

« Les coups de génie et de folie de l'artiste Christophe Pelé qui fait des étincelles en cuisine. » "The strokes of genius and madness of the artist Christophe Pelé who sparkles in the kitchen."
Gilles Pudlowski, Les Pieds dans le Plat, chose Christophe Pelé as chef of the year 2018:
http://www.gillespudlowski.com/201269/actualites/pudlo-paris-2018-les-laureats-de-lannee-2

"Le Clarence is a must"
https://www.forbes.com/sites/rooksanahossenally/2016/10/31/in-paris-two-restaurants-not-to-miss-for-classic-regional-french-fare/#4a952561702d

Restaurant Le Clarence
31 Avenue Franklin D. Roosevelt
75008 Paris

For bookings, please call: +33-1-82-82-10-10
http://www.le-clarence.paris

 
Print

VANCOUVER, BC (December 13, 2018) — One of North America’s oldest Polynesian-inspired bars and an East Vancouver institution will relight the torch when Tiki Bar at the Waldorf officially reopens its doors to the public at 1489 East Hastings Street on Saturday, December 15.

More than 60 years after it was first launched, the iconic nightspot will unveil a new menu of signature exotic cocktails and Polynesian-inspired fare as well as refurbished tropical décor that features bamboo, palm trees, a collection of Edgar Leeteg black velvet paintings, wood carvings and a half-domed twinkling twilight ceiling that brings a little piece of South Pacific paradise to the city.

Originally known as the Tahitian Cocktail Lounge when opened by former owner and US Marine Bob Mills — who became enamoured with Polynesian culture while stationed in Bora Bora following World War II — Tiki Bar at the Waldorf became the first tiki room in the Pacific Northwest when it began shaking up Mai Tais, Daiquiris and Piña Coladas in 1955. Since 2013 it has been owned by Viaggio Hospitality Group, which also operates such local destinations as Ancora Waterfont Dining and Patio, UVA Wine & Cocktail Bar and Cibo Trattoria.

Behind the pine, Bar Manager Aimée Corvo (UVA, Homer St. Cafe and Bar, Maenam, The Acorn) will offer an inspired selection of handcrafted cocktails that pay homage to old classics culled from the Caribbean, Pacific and all points south with unique libations like the Mezcal-and-Cachaca-fuelled ‘Cobra Women’, sour-inspired ‘Trés Trés Tik’ and Pisco-and-tequila-powered ‘Beach Party’. The menu of tiki tipples also features signature shooters and retro boozy bowls perfect for groups that are served aflame and pack a true tiki punch.

On the food menu, Tiki Bar features Polynesian-inspired fare including highlights such as tiki wings (teriyaki glaze, five spice), tuna poke stack (Hawaiian tuna poke, fresh avocado, wasabi aioli), tequila lime prawns (tequila marinated tiger prawns, grilled pineapple salsa), tiki burger (teriyaki glazed ground chuck, grilled pineapple, caramelized onion, tomato & teri-mayo) and Maui ribs (full rack, Maui-inspired glaze). 

“We want our guests to be instantly transported to a lush piece of Polynesia when they walk through the doors or order one of our signature cocktails,” says Tiki Bar General Manager Brenton Smith, who joins the Tiki team following positions at Granville Island Brewing and Whistler’s O&R Entertainment. “This spot has long been a favourite for locals and visitors alike and we’re excited to keep channeling that tropical feel and providing an exotic escape from the hustle and bustle of city life.”

Tiki Bar at the Waldorf is open Tuesday to Saturday from 5 p.m. to 2 a.m. with happy hour food and drink specials on offer from 5 to 7 p.m. as well as live nightly entertainment featuring a rotating roster of local musicians and DJs. On Wednesdays, the Tiki Bar will take guests on a trip to the bygone Hollywood era of Tiki with karaoke hosted by Awesome Entertainment.

 
Print

December 14, 2018

Following the recent retirement of Grant Avery as Vice President of Sales for the Manitoba Distribution Centre, Pratts Food Service has hired Jamie Campbell as Vice President of Sales for Manitoba, North West Ontario, and Thunder Bay.

 “Grant has been with our company from the very beginning and we are forever indebted to him for his leadership, dedication, and for playing a pinnacle role in helping Pratts Food Service achieve its present position in the Canadian Food Service Industry.” said Jason Baranyk, President of Pratts Food Service Canada. “Grant’s decision to retire left us wondering how long it would take to find a successful replacement. It’s a paramount role in our company and we knew replacing Grant was not going to be an easy task.” Fortunately for us, Jamie was ready for a change, so I suppose it was all a fortunate stroke of serendipity.”

 Campbell brings a wealth of knowledge and experience after more than 25 years in the Western Canadian Food Service Industry.  “Jamie has been a sales leader in our industry with numerous accolades and more successes than one can recount.  His dedication to sales success and the food service industry as a whole is second to none and was a primary factor in our decision to bring him on board,” We’re certainly sad to see Grant leave our organization, but I firmly believe Jamie is exactly the individual suited to fill his role.

Jamie most recently served as District Sales Manger for Northwestern Ontario and Northern Manitoba for Sysco Food Service Winnipeg. Prior to that he looked after the Business Resource team which included Protein Specialist, STiR Team, Key Accounts, and the Business Development team.

 

 

Page 12 of 17

<< Start < Prev 7 8 9 10 11 12 13 14 15 16 Next > End >>