TORONTO, May 11, 2012

The website includes detailed information on hundreds of Maple Leaf Foodservice products, recipe ideas and resources to help operators improve their businesses. It features informative videos from Chef Keppy and quarterly themes that show operators how to incorporate current trends into their menu planning and operations.  It also incorporates useful tools such as a cost calculator and an informative video about how to select the right bacon.  In addition, the website will showcase the opportunities in Maple Leaf’s state-of-the–art ThinkFOOD! innovation facility .

“Mapleleaffoodservice.com is an easy- to-use resource full of valuable information for operators,” said Scott Strickland, Senior Director of Marketing for Maple Leaf Foodservice.  “Our customers’ operations are broad and unique, and we want to provide each of them with the latest foodservice information to help them better plan and grow their businesses.”

Most importantly, the website offers a personal touch.  “Relationships matter,” says Chris Compton, Senior Vice President of Foodservice Sales and Marketing.  ”For over a century, we have been serving the restaurant industry by offering quality products, backed by trusted individuals and tools. This website is an extension of our commitment and it’s our goal to have our customers rely on it as a valued resource in running their business.”

The site will link to other Maple Leaf Foodservice online properties, including www.thedishonline.ca

for healthcare operators and the Indulge Rewards foodservice loyalty program at www.indulgerewards.ca. It is also available in French: www.servicealimentairemapleleaf.com.

Maple Leaf Consumer Foods – Foodservice, is a division of Maple Leaf Foods Inc. Maple Leaf Foods Inc. is a leading food processing company, headquartered in Toronto, Canada. The Company employs approximately 19,500 people at its operations across Canada and in the United States, the United Kingdom, and Asia. The Company had sales of $4.9 billion in 2011.

For more information, please contact: Brian Dove at Brian.dove@mapleleaf.com or 905-285-1603.

“Not only are we delivering a one-stop re­source for all things sandwich, we also want to deliver actionable content that both the DSR [direct sales representative] and the operator can use to maximize sandwich sales and profits,” says Toby Campbell, sen­ior marketing manager for Unilever Food Solutions North America. “In building this site, we have pulled together insights from around the industry, coupled with our ex­pertise, knowledge and product offering.”

Content includes pages dedicated to tasty trends, wholesome ideas, global food influen­ces, and the “almighty burger.” The site is be­ing built with Canadian and American food­service professionals in mind, Campbell says.

Articles posted in the last few months in­clude information on making the most of Middle Eastern ingredients, looking at greens as a growing trend, and realizing how more cheese can equal more profit. “Compared with meat, poultry or seafood, cheese is relatively eco­nomical,” it notes. “So bulking up on the cheese can be an inexpen­sive way to help drive a higher price point for your sandwiches.”

The boom in premium burgers is studied, with tips for basic prep and upselling. Another feature ranks the dominant trends identified by 1,527 chefs surveyed by the National Restaurant Association. Locally sourced in­gredients, sustainability, and nutritionally-balanced children’s dishes are among the top trends. To thrive in a difficult economy, the chefs recommended strategies includ­ing simplifying menus to save on labour and food costs, offering value specials and increasing marketing efforts.
Untapped menu opportunities, like meat­less sandwiches, are a way for savvy oper­ators to capitalize on a wholesome trend, another article advises. Paying attention to what street vendors are selling can give operators ideas for new tastes and provide the motivation to rethink the bread and change the spread or sauce.

The Sandwich Stats section looks at nine critical factors for building sales, four dis­tinct groups of sandwich customers, and ways in which men and women differ in their sandwich choices. Research includes findings on “quality sand­wich lovers,” affordability, and eat-away-from-home versus eat-in at the restaurant.

Sandwichpro.com also features a handy site tour that takes first-time visitors for a spin and provides an overview of the key features:

• What’s hot and new in the Tasty Trends section.
• Healthy and vitality articles in the Wholesome Ideas section.
• Ethnic and regional trends in the Around the World section.
• Focus on burgers in the Almighty Burger section.
• Current industry news and research.
• Useful recipes and product information.

The website’s Culinary Centre highlights current trends and pulls them into focus for operators with menu ideas that are easy to execute. Another section, Business Tools, has feature articles and ideas for cost man­agement, menus, marketing, promotions, and kitchen operations.

“We designed Kraft Works as a complete solution for foodservice professionals,” says Freeman Moser III, Kraft Foodservice’s senior executive chef. “We understand that there’s so much more to run­ning a successful operation beyond culinary, but that the passion for cooking comes first. We hope that Kraft Works provides quick, effective strategies, so the bottom line is tended to while menu development is delicious and crowd-pleasing.”

Those strategies are just a click or two away on the website, and its Business Tools section has a bounty of great ideas to make menus work better. Some examples include ideas to stimulate sales of profit­able items and tips for writing enticing menus. The content, diverse and informative, tackles looming issues such as nutritional disclosure requirements. One page on the site offers steps to implement menu labelling and standardize recipes to make the process easier.
Operational tips include 12 ways to trim and cut costs, ways to run the business more cost effectively, strategies to keep your best employees, and a checklist for effective cleaning. Other features suggest five approaches to effectively engage in social media and share ideas to recession-proof your menu. Embrace the new age of dining and attract Millennials, the genera­tion born between 1979 and 2000.

The Culinary Centre has real-world menu solutions, with articles highlighting today’s food trends. There are sections on com­fort foods, burgers, mayonnaise creations, soups and chili, breakfast, cheesecake, and more. The recipe section has a searchable database of recipes created by a team of professional foodservice chefs. The My Re­cipe Box feature allows users to save their favourite ones for fast, easy access anytime.

The site shares success stories of passionate chefs from across the continent who have implemented ideas to increase their business. They include Ming Tsai, the Massachusetts chef who shares his strategies for managing food allergies, and Neil Creech, an oper­ator from Stayner, Ontario, who carved out a following with his amazing cheesecake.

Visitors who sign up on the site to become a member of Kraft Works can receive monthly electronic newsletters called eWorks. The newsletters feature recipes, culinary ideas, business-building strategies, and updates on Kraft products. They provide a heads-up on valuable rebates and other Kraft promotions. Members can also save their customized promotional materials for easy access when they need them.

"Research tells us that Canadians are looking for real food and locally sourced ingredients," says Toby Campbell, senior category mix manager for Unilever Food Solutions, North America. "Out-of-home consumers are looking for great-tasting options that align with their lifestyle." It's natural for Hellmann's to support the real-food movement, she says, since Hellmann's was founded on the principle of using real, simple ingredients like eggs, oil and vinegar.

The consumer-friendly site has quickly become a resource for Canadians to fi nd ways to connect with real food, and a forum to share opinions and engage with others who share that interest. The site includes recipes, seasonal food charts, and a growing database of farmer's markets and vendors who sell locally grown foods. Interactive tools make it easy to see what's in season, where to buy local and fresh, and the many ways the food can be enjoyed. Canadian chef, restaurateur and Food Network personality Chuck

Hughes has contributed sandwich recipes with "mom-ifi ed" and "kid-ifi ed" versions for turkey, egg, ham, chicken, BLT and cheese. An Eat for Real link takes web surfers to Hellmann's recipe site. A Real Food Talk blog provides readers with the ability to post their comments and feedback related to Hellmann's and the movement to embrace real food. Traffi c to the site is also being driven through social media.

Downloadable Real Food Guides cover four regions – British Columbia, the Prairies, Quebec and Ontario, and the Maritimes. The guides include information on how and where to buy local food, growing your own, spreading the word, and links to learn more. Hellmann's has launched a $100,000 Real Food Grants Program to help fund national and local initiatives that support the realfood system in Canada. The company reports response has been overwhelming, and recipients of grants have already started putting the money to work.

"These initiatives are just the latest chapter in Hellmann's mission to help Canadians eat more real, authentic foods every day," Campbell says. Putting its commitment into play with its own products, the company has switched to 100 percent Canadian free-run eggs and removed some of the unpronounceable ingredients in its "½ the Fat" mayonnaise-type dressing.
The company's Canadian foodservice website unileverfoodsolutions.ca is a separately run business unit.

Realfoodmovement.ca – Key features and benefi ts:

• Interactive tools to see what's fresh and in season, and where to buy local
• Downloadable Real Food Guides for four regions across Canada
• Sandwich recipes from acclaimed chef
• Chuck Hughes
• Real Food Talk blog to post comments and learn from others

Tools, best practices and resources to help operators reduce food waste

Unilever Food Solutions, makers of Hellmann’s®, Knorr®, Lipton® and more, has kicked off its program “United Against Waste,” designed to help the foodservice industry tackle the issue of food waste in 74 countries around the world, including Canada. While there will always be some level of waste, there are creative ways of reducing it and turning extra food into profit, the program notes. The initiative provides tools and resources to help restaurant operators and chefs, available at the company’s website: www.unileverfoodsolutions.ca/reducewaste .

The solution-focused new content follows on the heels of Unilever’s second 2011 World Menu Report, Sustainable Kitchens: Reducing Food Waste. The report noted that “reduced food waste means a reduction in disposal costs, increased kitchen efficiency and, ultimately, a reduction in foodservice’s carbon footprint.”

The global report, commissioned by Unilever Food Solutions, surveyed 4,000 diners in eight countries to measure consumers’ attitudes towards the foodservice industry’s food waste disposal methods and sustainability practices. It found that nearly 80 percent of consumers surveyed in Western countries expressed concern about professional food waste, and 66 percent said that knowing the way in which food waste is disposed of is important to them. Nearly half of the surveyed US diners say they would spend more for meals at establishments that are taking steps to limit food waste.

Operators are being encouraged to join the United Against Waste campaign and share some of their best practices to reduce their disposal costs and increase kitchen efficiency. By signing up, restaurants can receive an informational packet that includes campaign decals for restaurant entrance doors or windows and back-of-house food waste receptacles to show their participation.

An analysis of US restaurants by the Green Restaurant Association found that food waste comprises about half of their total waste stream. A single restaurant can produce 25,000 to 75,000 pounds of food waste a year, depending on the size of the establishment.

For more info on United Against Waste and the other services from Unilever Food Solutions, visit www.unileverfoodsolutions.ca/reducewaste

Tips to waste not, want not

• Watch portion sizes. Regularly check plates when they are returned to the kitchen to assess which dishes are too heavy or large, and put one team member in charge of monitoring sizes for a week.

• Measure accurately. Use scales to measure out ingredients as well as portions.

• Feature a specials board. It can help to manage the extra throughput of ingredients, and is perfect for great value seasonal items.

• Order accurately. Employ accurate ordering and stock rotation to avoid ingredients going out of date.

• Get creative. Use vegetable trimmings in soups, add a variety of extra foods to bases, and use meat trimmings and excess produce in salads.

Fastest-Growing Self-Serve Frozen Yogurt Chain Continues with its National Expansion in Canada 

Toronto April 30, 2012 – Menchie’s Frozen Yogurt continues to widen its leadership position in the self-serve frozen yogurt industry in Canada. Menchie’s is the largest, fastest growing and only self-serve frozen yogurt company to have locations coast to coast across Canada. And, according to Michael Shneer, President of Yogurtworld Franchising Corp, Master Franchisor of Menchie’s Frozen Yogurt in Canada, “that pace is continuing to accelerate”.

In the past 30 days, Yogurtworld has signed Franchise Agreements to open Menchie’s in the following areas:

Brantford, On
Oakville, On
Whitby, On
Burlington, On
Downtown Toronto, On
Woodbridge West, On
Georgetown, On

In addition to these sales, in the past 2 weeks, Menchie’s has recently opened stores in Airdrie (Ab), Brampton (On) and Kingston (On).

In addition to these recent openings, Menchie’s will be opening within the next 90 days in St John’s (Nl), Thornhill(On), Red Deer (Ab), Montreal (Qc), Vancouver (BC), London (On), Whitby (On) and Collingwood (On).

Shneer stated that “this exceptional growth is only a result of the tremendous success our stores have achieved. The loyalty of our guests, in all markets, has been remarkable as the stores continue to experience huge line ups, whether it’s a warm or bitterly cold day. We are grateful for their support and we look forward to bringing the smiles that Menchie’s creates to more communities across the country.”

About Menchie’s

Menchie’s creates lasting memories through its mission statement to make every guest smile and by being the friendliest place on earth.  Providing an unparalleled guest experience that is warm, welcoming, tasty and fun, Menchie’s stores contain interactive elements such as chalkboards for kids, party rooms, enjoyable music, arts & crafts, and indoor/outdoor seating areas where friends and family gather.  Placing a focus on people and community before commerce, Menchie’s franchisees actively donate thousands of dollars to local school programs and charitable organizations. With its own proprietary frozen yogurt label, Menchie’s guests create their own unique combinations from over 100 rotating yogurt flavors and 70 rotating toppings. In July 2010, Menchie’s was awarded 1st place in Restaurant Business Magazine’s annual ‘Future 50′ list, ranking it the fastest-growing franchise in the restaurant industry. In 2011, the company nearly repeated its top mark, achieving 2nd place on the list.  In 2012, Menchie’s was included in Entrepreneur magazine’s “Franchise 500″ list as well as ranked in the publication’s “Fastest-Growing,” “Top New” and “America’s Top Global” franchise categories. Menchie’s has 175 locations open, with an additional 300 currently in development, and is poised to total more than 250 open locations by the end of 2012. For more information, including franchising opportunities, visit www.menchies.com.

Contact: Michael Shneer at michael.shneer@yogurtworld.ca or 289-695-0032

Barry Callebaut’s Cacao Barry site celebrates the craft of chocolate with delicious techniques, recipes, online demonstrations and a wealth of information about the historically beloved “food of the gods.”

As the world’s leading manufacturer of the finest high-quality cocoa and chocolate products, Barry Callebaut knows its product and its market exceptionally well. The language and region-selectable website at www.cacao-barry.com is the latest tool in the company’s long and proud tradition of supporting, training, developing and working with chocolatiers, pastry chefs, bakeries, hotels, restaurants and caterers.

“Professionals have become familiar with our hands-on professional development at our 13 Chocolate Academies worldwide,” notes Jean-Jacques Berjot, Barry Callebaut Canada’s commercial director. Callebaut’s passion for chocolate shines through in its new online demos, which Berjot says are tailored for all levels of expertise, as part of its goal “to make chocolate more accessible. The demos have real benefits and applications in the day-to-day workplace with many tips and techniques.”

Barry Callebaut’s other sites include www.barry-callebaut.com, with information on chocolate for artisans and chefs, and www.callebaut.com, with the latest news, products and recipes.

Kraft Foodservice has added trend insights and menu strategies to its new website kraftfoodservice.ca, providing real-world solutions for busy foodservice professionals. The new and expanded online content includes an intuitive recipe and menu search, ideas to build traffic and cut costs, analysis of key industry trends, product and brand news, as well as case studies on successful business strategies.

The Kraft Culinary Team is made up of seven talented chefs, who cook with products operators use every day, answering challenges with creativity and practicality in mind. Those solutions include supporting recipes that allow operators to stay on-trend while still meeting their business objectives.

“From appetizer to dessert, diners are demanding new, interesting, exciting flavour combinations,” says Ryan Baxter, senior executive research and development chef at Kraft Foodservice. “That’s how our team approaches recipe development – menu distinction, ease of execution and dishes that eat well.”

The website’s easy-to-navigate Culinary Centre has great content for foodservice professionals, including an Ideas & Inspiration section with thought starters, quick plus-one and plus-two ideas, and pairing ideas aimed at increasing check average. Knowing how to pair burgers and beer, for example, by serving hoppy brews with heartier flavoured burgers and sweeter beers with sweeter foods.

These pairing ideas translate easily to menus and serve both to enhance customer experience and encourage suggestive selling. Another section on coffee and desserts offers simple tips for sweet rewards by pairing richer desserts with darker roasts, and lighter ones with lighter roasts.

With an eye to providing solutions for signature sandwiches, the Kraft Culinary Centre and its team of chefs offer ideas on embellished sandwich spreads and unique toppings.

Sandwich sides should be chosen with food pairing in mind, “like a fine wine is to a steak dinner, so is a side to a sandwich.”

A sandwich with great substance and hearty character needs a side with big flavours. Seasonality gets attention on the new site — from incorporating the freshness of spring and summer shareables in your menu to adding the warmth of delicious soups to your winter lineup.

New recipes are added each month to the hundreds already available on the website, and they can be searched by meal part, daypart and also by product and brand. Guest chefs throughout the country take the Kraft on Craft challenge, with real-world recipes that inspire.

http://www.kraftfoodservice.ca/en/Culinary/default.aspx key features:

• Easy-to-share recipes and strategies to get the most out of culinary trends.
• Recipes from Kraft chefs and guest chefs, offering real-world solutions.
• Ideas and inspiration for pairing and smart menu cross-utilization.
• Recipes searchable by meal part, daypart, and product/brand.
• Chef profiles offering personal insights on motivations and keys to success.
• Links to Kraft Foodservice Facebook page.
• Free signup for the Kraft Works program.