A look at eight of OHI’s Top 30 Under 30 Achievers

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BOSTON PIZZA 50TH ANNIVERSARY PULL-OUT

A look at eight of OHI's Top 30 Under 30 Achievers $20 | MAY 2014

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VOLUME 47, NUMBER 3 MAY 2014

CONTENTS

COVER PHOTOGRAPH BY MARGARET MULLIGAN; PHOTOGRAPH COURTESY OF FAMOSO NEAPOLITAN PIZZERIA

Features

8 NEW-AGE NEAPOLITAN

A new generation of passionate pizza purveyors is creating Neapolitan pizza for the masses By Cinda Chavich

15 THE NEW VANGUARD

Examining innovation that's reshaping the foodservice realm By Rebecca Harris

33 THE GRAPE ONES

The sale of Canadian wine is on the rise, as marketing and training about the product reaches new levels By Alan McGinty

37 NRA PRODUCT SHOWCASE

22 LEADERS OF THE PACK

A look at the Ontario Hostelry Institute's Top 30 Under 30 achievers By Jackie Sloat-Spencer

29 THE SOFT SELL

Equipment for soft-serve offerings is working overtime as consumers jump on the frozen-yogurt bandwagon By Denise Deveau

Departments

2 FROM THE EDITOR 4 FYI 7 FROM THE DESK

OF ROBERT CARTER 40 CHEF'S CORNER:

Makoto Ono, Pidgin, Vancouver



8

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BOSTON PIZZA 50TH ANNIVERSARY PULL-OUT

1 FOODSERVICE AND HOSPITALITY MAY 2014

FROM THE EDITOR

For daily news and announcements: @foodservicemag on Twitter

and Foodservice and Hospitality on Facebook.

" If your company understands the importance of keeping ideas fresh, the questions you need to be asking are: how do you imbue the desire for innovation in every member of your team, and how do you make innovation work " for you?

2 FOODSERVICE AND HOSPITALITY MAY 2014

REAPING THE REWARDS

It's often been said that if you don't innovate, you stagnate. Never has this maxim been as true as it is today when the rate of change is fast and furious. New ideas, new approaches and new undertakings are part of every business person's lexicon -- and if they're not, they should be. In fact, in the competitive landscape that is today's reality, new is seemingly the most used word in the vocabulary -- to the point that it is often overused, and sometimes its meaning is also obfuscated. After all, what is truly considered new? Is something truly new if it's only been tinkered with slightly? Regardless of the semantics, the point that needs to be underlined is that today's ?ber-demanding consumers hunger for products that are uniquely different and special, just as they crave experiences that can't be easily replicated. Today's customers are looking for novel interpretations and spins on the `same old, same old,' on basically everything, ranging from menu items to the way restaurants look and feel to how staff communicates with customers.

If your company understands the importance of keeping ideas fresh, the questions you need to be asking are: how do you imbue the desire for innovation in every member of your team, and how do you make innovation work for you?

The good news is, when it comes to innovation (see story, p. 15), there are no boundaries: it can be as simple as changing one small element of the business to crafting something so entirely novel and unique that others end up asking themselves "Why didn't we think of that?" (Probably because they were too busy copying what others were doing and not spending enough time and energy creating their own new ideas.) As a society, we've become so focused on the "metoo" syndrome that we've become horribly homogenous. If one company finds

success with one product, for example, everyone follows suit, instead of exploring and exploiting a different niche that will perhaps yield more generous returns. As an example, when you look at some of the most innovative companies in the market, you'll undoubtedly find common traits: a focus on ideas, a passion for the business and a lack of aversion to risk. Not surprisingly, Google -- which is ranked number 1 on Fast Company magazine's list of The World's 50 Most Innovative Companies -- is fuelled by innovation. The behemoth is credited with almost "too many" innovations (pegged at 29). Sure, not every company can be like Google, but clearly every company can try to be innovative. As Nick Perpick, former president and CEO of Prime Restaurants, said recently at his retirement party, in today's competitive marketplace, every company needs to be bold and brave. So, the question remains: is your company doing all it can to stand out?

In addition to focusing on innovation in this month's issue, F&H is proud to highlight tomorrow's rising stars by profiling recent winners of the Top 30 Under 30 presented by the Ontario Hostelry Institute (see story, p. 22). Undoubtedly these bright, young people will be tomorrow's innovators. Enjoy.

Rosanna Caira Editor/Publisher rcaira@



PRESIDENT & GROUP PUBLISHER MITCH KOSTUCH mkostuch@

EDITOR & PUBLISHER ROSANNA CAIRA rcaira@

ART DIRECTOR MARGARET MOORE ideas@

MANAGING EDITOR BRIANNE BINELLI bbinelli@ ASSISTANT EDITOR JACKIE SLOAT-SPENCER jsloat-spencer@ EDITORIAL INTERN JESSICA MAIORANO

WEB COMMUNICATIONS SPECIALIST MEGAN O'BRIEN mobrien@

MULTIMEDIA MANAGER DEREK RAE drae@ GRAPHIC DESIGN INTERN COURTNEY JENKINS

DIRECTOR JIM KOSTUCH jkostuch@

SENIOR ACCOUNT MANAGER/U.S.A. WENDY GILCHRIST wgilchrist@ ACCOUNT MANAGER/CANADA STEVE HARTSIAS shartsias@ ACCOUNT MANAGER/CANADA MARK SPASARO

CIRCULATION PUBLICATION PARTNERS kml@, (905) 509-3511

ACCOUNTING ELSIE REDEKOPP eredekopp@

EXECUTIVE ASSISTANT TINA ALEXANDROU tinadim@

ADVISORY BOARD

BOSTON PIZZA INTERNATIONAL KEN OTTO CORA FRANCHISE GROUP DAVID POLNY CRAVE IT RESTAURANT GROUP ALEX RECHICHI FHG INTERNATIONAL INC. DOUG FISHER FRESHII MATTHEW CORRIN HEALTH CHECK CANADA I HEART & STROKE FOUNDATION KATIE JESSOP JOEY RESTAURANT GROUP BRITT INNES LECOURS WOLFSON LIMITED NORMAN WOLFSON MAPLE LEAF SPORTS + ENTERTAINMENT ROBERT BARTLEY NEW YORK FRIES & SOUTH ST. BURGER CO. JAY GOULD SCHOOL OF HOSPITALITY & TOURISM MANAGEMENT, UNIVERSITY OF GUELPH BRUCE MCADAMS SENSORS QUALITY MANAGEMENT DAVID LIPTON SOTOS LLP JOHN SOTOS THE GARLAND GROUP MANITOWOC FOODSERVICE JACQUES SEGUIN THE HOUSE OF COMMONS JUDSON SIMPSON THE MCEWAN GROUP MARK MCEWAN UNILEVER FOOD SOLUTIONS NORTH AMERICA GINNY HARE To subscribe to F&H, visit

Volume 47, Number 3 Published 11 times per year by Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont., M3B 3P6. Tel: (416) 447-0888, Fax (416) 447-5333, website: .

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Return mail to: Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont., M3B 3P6. Member of CCAB, a Division of BPA International, International Foodservice Editorial Council, Restaurants Canada, The American Business Media and The Canadian Business Press. We acknowledge the financial support of the Government of Canada, through the Canadian Periodical Fund (CPF) of the Department of Canadian Heritage. Printed in Canada on recycled stock.

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