The Voice of Your Industrybc restaurant news

July 2010

also in this issueTRAINED FOR SUCCESS NEWS & EVENTS +MORE

BANK OF BCRFA BENEFITS• credit card processing rates

• discounted health insurance plans

• Shaw business plans

• trained kitchen staff through Trained for Success

BC Restaurant News pg. 2

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July 2010

Cover Photo & Inside Photos By: Foodie Photography // www.foodiephoto.com

inside

MEMBERSHIP

FEATURE: BENEFITSpresidents Message

benefit Overview

cost savings

credit card processing rates

migration to chip cards

protect your pin

health insurance rates

fruits & veggies star on summer menus

trained for success

advocacy & knowledge

marketing & events

newsmakers - including Hall of Fame Inductees

new members

events

next issue

Hall of Fame

BC Restaurant News pg. 3

IAN TOSTENSON

WHERE ARE WE HEADED?I have been thinking a lot and have been asked frequently by the media-what does the future of the restaurant industry look like?

The honest answer is-“very challenging”. A continuing troubled economy, the introduction of HST, new driving and drinking laws and a stubborn tourism market all combined ensure that our industry who only a few short years ago was experiencing amazing growth and success will continue to have to tighten their belts and ensure best business practices are followed in order to survive.

I think what we also have to remember is that you as the business owner are not the only ones suffering, the consumer is also feeling the effect of these factors and in essence feel beaten up. Your customers are thinking different now than pre recession. They are focused inward and their concerns are personal, emotional and ethical. People are scared

and are looking for a safe harbor. You need to replicate the campfire experience building emotional ties and connecting to communities. Consumers are responding to the following concepts and terms…..

• Economic survival• Reassurance• Intimacy and friendship• Feeding my knowledge• Feeding my emotions• Artisan/hand made• Neighbourhood, local• Authentic, real• Comfort and safety

And while ensuring your maintain your customer base is key, making certain that you are reaping any and all savings is also of utmost importance, which is why we have dedicated this issue to the benefits of being a member with the BCRFA. Significant savings are there for you and all you have to do is pick up the phone to take advantage of them. From credit card rates to business insurance and health benefits and everything in between, we are confident we can help you save money. We have sought out the best companies to partner with and have negotiated major savings opportunities for our members.

The future is challenging but I am confident we can work through these issues given the tenacity of the British Columbia Restaurant and Foodservice Association and the sheer will power and innova-tion of the restaurant owners of BC.

PRESIDENT’S MESSAGE

BENEFIT OVERVIEW / REFRESHER

“While going through the many stresses of opening a new business, I found the ease of dealing with Chase Paymentech through the BCRFA very refreshing. The setup was seamless and their terms are the best that I have come across.”

MarkoPURE Coffee House Robson

COST SAVINGSCREDIT CARD PROCESSING

HEALTH INSURANCEADVOCACY

BUSINESS KNOWLEDGEMARKETING & EVENTS

key page numbers

PAGE 3PAGE 6PAGE 14PAGE 20PAGE 20PAGE 21

BC Restaurant News pg. 4

The BCRFA is committed to helping you grow and protect your business. We specifically focus on certain areas vital to your success.

COST SAVINGS

ADVOCACY

MARKETING & EVENTS

BUSINESS KNOWLEDGE

We endeavor to negotiate best prices on services essential to your profitability.

Ultimately, as a member, you will be more informed and more confident knowing that key issues are being repre-sented on your behalf.

Twitter, Facebook, BC Restaurant News, Tourism BC >> we have the marketing tools & events that pay.

Community town-hall meetings, advisories, and free sub-scription help keep you informed and engaged in industry, which is vital to your success.

If you’re already a member, refresh yourself on what it is that we can offer you above and beyond what benefits you are using now. If you are not yet a member, here is why you should be.

HEALTH INSURANCE RATES

CREDIT CARD PROCESSING RATES

BUSINESS INSURANCE

MOBILE & WIRELESS SAVINGS

BC Restaurant News pg. 5

CONTINUE READINGfor more information on how the BCRFA can save YOU money!

Cost saving benefits that show immediate savings.

IN THIS ISSUEIn this issue we will discuss a few

of the main cost savers that will bring you immediate savings.

FUEL DISCOUNT

OFFICE SUPPLY DISCOUNT

BUSINESS PHONE & INTERNET

PAYROLL SERVICE

NATURAL GAS SAVINGS + MORE!

View our full membership package for a description of each costsaver. Visit http://www.bcrfa.com/benefits for all the details.

Other savings include:Website packagesPhotography discountNebs

Park ‘N FlyCar Rental DiscountsIndustry Hotel Room Rates

save money

Photo By: Foodie Photographywww.foodiephoto.com

THE BENEFITS: COST SAVINGS

Description: credit card interchange rates can cost your business thousands of dollars every year. With a BCRFA membership, you receive discounted rates through Chase Paymentech. In addition, being a Paymtentech customer comes with its own perks - like not waiting 7 days for the money to be deposited into your account.

THE BENEFIT: CREDIT CARD PROCESSING RATES

T H E B A C K G R O U N D

What is an interchange fee?A term used in the payment card industry to describe a fee that a merchant’s bank (the “ac-quiring bank”) pays a customer’s bank (the “issuing bank”) when merchants accept cards using card networks such as Visa and MasterCard for purchases. Merchants pay interchange fees on all cardholder transactions, when we say “%” we meant percentage of sales.

There are different rates for different card types and transaction processing methods. For example: • corporate cards have a higher rate than consumer cards • swiped or chip EMV Visa transactions have a lower rate than corporate cards

What are Assessment Fees?VISA and Mastercard (MC) also charge acquirers assessment fees on sales volumes - these funds are paid to VISA & MC. Most companies charge an assessment fee, on behalf of VISA and MC, separate from the discount rate and per transaction processing fee.

Pricing Structure - Three Tier RateChase Paymentech uses a tiered pricing structure to ensure you are paying exactly what you should be based on your sales. With blended pricing all card types are treated the same and you can end up paying more.

Qualified Transaction: to be a qualified transaction, transactions must: • be swiped or inserted (chip card) • settled in 3 days or less • be qualified consumer card transactions

Non-Qualifying Transaction: to be a non-qualifying transaction, transactions are: • manually keyed in or card not present • all other card types - including VISA infinite card and MC high spend program cards

Corporate Transaction: swiped or key entered corporate or purchase card transactions

Note: Don’t be fooled by low base rates being offered by other companies out there. They rope you in through a low “Qualified Transactions” fee, then add on mas-sive transaction fees and outrageous “Non-Qualified” fees. The real-ity is, you are more likely to accept more “Non-Qualified” cards than “Qualify-ing” cards, so your monthly statements will actually end up being more.

Does dealing with credit card processing companies confuse you?Here’s some information that may help clear your headaches.

BC Restaurant News pg. 6

BCRFA MERCHANT DISCOUNT RATES

QUALIFIED TRANSACTIONSVISA: 1.66 %+ 3¢ per transaction processing feeMASTERCARD: 1.78 %+ 3¢ per transaction processing fee

NON QUALIFIED TRANSACTIONSNon qualified transactions are charged at the above base rate plus 0.35%. Non quali-fied cards typically are rewards cards (travel, points, etc).

THE BENEFIT: CREDIT CARD PROCESSING RATES

INTERAC DEBIT TRANSACTIONS$0.074 per transaction

BC Restaurant News pg. 7

P E R K S• no hidden fees• dependable, proven track record of uptime• new focus on customer service• waived application fee• one source for payment processing• flexible gift card programs• deposits to your bank of choice without • additional charges from Chase Paymentech• no need to change banks• State of the art chip enabled terminals• fast, secure transactions• competitive pricing

Financial Comparison between Moneris and Paymentech rates.

MONTHLY COST ANALYSIS

THE BENEFIT: CREDIT CARD PROCESSING RATES

RESULTED IN:$63.21 / monthly savings$758.57 / yearly savings

BC Restaurant News pg. 8

This was an actual merchant on a local Chamber plan sponsored by a Chase Paymentech competitor. BCRFA pricing even on a very low volume account

saved over $700 per year for the merchant.

look at the

savings!

WHAT IS A ‘CHIP CARD’?Chip and PIN payment cards are credit and debit cards embedded with a microchip that can store and process data securely. Because the data stored on the microchip is virtually impossible to copy, Chip and PIN cards help prevent certain types of payment card fraud and reduce chargeback levels for you. The security of the cards is further enhanced by the necessity of the customer to enter a PIN for point-of-sale transactions. Chip technology is designed to evolve as future enhancements become available.

CHIP TECHNOLOGY IS CANADA’S RESPONSE TO PAYMENT CARD FRAUDPreventing the growth of fraudulent activity is one of the main reasons chip cards are being introduced. Chip cards make it difficult for fraud organizations to target cardholders and businesses alike. As a result, more and more chip cards are being issued by Cana-dian financial institutions in order to support and switch over to this technology.

Working together to develop Canadian standards for chip, the “Pay-ment Brands (Networks)” (American Express®, Interac®, Master-

IMPORTANT INFORMATION ABOUT THE MIGRATION TO CHIP CARDS IN CANADA AND PAYMENT BRANDS UPDATES

Card®, Visa®) have established migration plans and programs to introduce chip cards to the market. As our customer, we want to be sure you are aware of these plans, including how and when they will affect you.

WHEN AND HOW WILL THE LIABILITY SHIFT IM-PACT YOUR BUSINESS?Visa and MasterCard have communicated that, as early as Oc-tober 1, 2010, merchants who have not implemented a Chip and PIN enabled terminal will be exposed to additional chargeback categories.

In other words, the liability for certain fraudulent transactions will shift to merchants that have not implemented devices that can pro-cess Chip and PIN cards. If your point-of-sale does not currentlysupport Chip and PIN, it is important to upgrade your terminal before October 1, 2010.

WHAT DO I NEED TO DO?If you have not already upgraded your terminal to accept Chip and

RESOURCES

BC Restaurant News pg. 9

PIN cards and you have a non-chip terminal, we will contact you in the coming months to upgrade your payment equipment with a Chip and PIN enabled terminal.

If you have a non-chip terminal and you use an integrated solution, you will need to contact your POS software provider to assist you in your chip technology update prior to the Liability Shift dates.For more information on Chip and PIN, please visit our website: www.chasepaymentech.ca.

The fine print: Chase Paymentech provides the compilations, summaries and other information contained within “NewsFlash” to serve as general guidelines and is provided “as is”. While we strive to make sure this information is accurate, Chase Paymentech does not warrant the completeness, timeliness, or suitability of this informa-tion for your specific needs. In addition, the compilations, summaries

and information contained within this document do not substitute for the Payment Brand Rules, which are part of your contract with Chase Paymentech.

We appreciate the opportunity to serve as your payment proces-sor. We value our partnership and remain committed to providing you the product and service solutions you need to increase your operational efficiency. ™ Registered Trademark of Chase Pay-mentech Solutions, LLC, Chase Paymentech Solutions authorized user. All other trademarks, registered trademarks, product names and logos identified or mentioned herein are the property of Chase Paymentech Solutions, LLC, or their respective owners. © 2010, Chase Paymentech Solutions. All rights reserved.

THE MIGRATION TO CHIP CARDS IN CANADA

For more information on Chip and PIN, please visit www.chasepaymentech.ca.

RESOURCES

BC Restaurant News pg. 10

OgilvyOne PUB:  BC Rest News Online AD #:  None OP:SF

CSR:DSPRinT PRODUCTiOn COnTACT: FORMAT:  BC Rest News Online File:  01-30751-BCRestNews-SWOP.indd

Louise Dagenais TRiM:  7.625” x 9.75” ClienT:  HealthCheck PASS:1SeRviCe TyPe:  LIGHT Delivery/Technical Support: (416) 945-2388 JOB #:  S.HLT.HLTHLT.10002.B.011

Find out how your business can benefit from offering healthy meals with the Health Check symbol by contacting Julie Lau (jlau@hsf.ca or 604.726.5772).

™ Health Check, the Heart and Stroke Foundation logo and Finding Answers. For Life. tagline are trademarks of the Heart and Stroke Foundation of Canada and are used under license.

Waiter, there’s a dietitian in my menU.health CheckTM. . . now in restaurants!

make a healthier choice for your business! Consumers want help identifying healthy meals when dining out, and there’s no better way to provide it than by displaying the Heart and Stroke Foundation’s Health Check symbol right on your menu. With 85% consumer awareness, Health Check tells your customers that your menu items are a healthy choice and have been reviewed by the Heart and Stroke Foundation’s registered dietitians.

Learn more at healthcheck.org

Fraud prevention is an increasingly hot topic across all industries that accept payment cards for goods and services. As a result, Canadian merchants continue to look for ways to include additional security measures into their point-of-sale environment. Central to these efforts is the security of merchant’s PIN entry devices (PEDs).

At Chase Paymentech, we take fraud seriously. That is why we have developed this short Best Practices piece to enhance your current fraud prevention measures. The Best Prac-tices are broken out into three sections to illustrate the various aspects of fraud prevention: Procedural, Physical and Technical:

PROCEDURAL BEST PRACTICES:1. Educate all staff, including management and front-line, on proper card acceptance.2. Properly process all credit and debit cards; Chip and PIN cards included.3. Educate your staff on and always follow all card verification procedures (see Payment Brand websites for full details)4. Remind customers to use their hand and/or body as a shield while keying in their PIN.5. Record and audit the make, model and se-rial number of all payment equipment nightly, using a central tracking and signoff sheet to ensure all codes match.6. Restrict access to your point-of-sale equipment to staff and authorized service personnel only. Ensure to always validate the identity of any technicians.7. Administer thorough background checks on both seasonal and non-seasonal employ-ees (where allowed by law). Always make informed decisions when hiring staff.8. Immediately report all stolen, decoy or suspected tampered devices to Chase Paymentech and if applicable, your terminal provider. All stolen and/or decoy devices should also be reported to the local police department.

PHYSICAL BEST PRACTICES:1. Your terminal and/or PIN Pad should be located where it is not visible or accessible from outside traffic and hidden when not being used.2. Treat your PIN Pads like they were cash and lock them up at closing. o If you have a question with regards to how to properly remove your PIN Pad from the POS you are using, please

BEST PRACTICES: HELPING TO PROTECT YOUR PIN ENTRY DEVICES AND BUSINESS FROM FRAUD

contact Chase Paymentech Merchant Sup-port at: 1.800.265.51583. Consider physically securing terminals and PIN Pads to counters using locking stands to help prevent removal. Although they come at an additional cost, they do provide another layer of physical security for your PEDs. Stands with alarms are also available.4. Make sure to secure any loose cable con-nections and record how many connections (leads, aerials, etc) are normally associated with each terminal. 5. Provide a screen or panel for customers using PIN entry devices for added privacy. Some PIN Pads already have a privacy panel included by the manufacturer.6. Regularly monitor the area surrounding your terminal equipment for any evidence of skimming equipment. Build terminal inspections into shift changes and also make it a habit and a daily procedure to docu-ment these inspections of your payment terminal area. This is especially important for unattended devices such as self-checkout lanes, pay-at-the-pump, etc. as they are most vulnerable to skimming.7. Regularly check your POS terminal and/or PIN Pad for noticeable tampering. This includes checking security seals for any signs of disruption or even removal. Again, check that the serial numbers match those on file.8. Periodically weighing the equipment and comparing it to vendors’ specification weight to identify if bugging devices may have been inserted.9. Check for pin-hole cameras that could be hidden in the ceiling and surrounding areas.610. Consider adding surveillance cameras directly around the point of sale area.

TECHNICAL BEST PRACTICES:Point-of-sale and PIN Entry Device (PED) equipment protection needs to meet certain technical criteria to help protect your busi-ness from various forms of fraud. Prior to 2003, PED security standards werecontrolled by each payment brand vendor and varied greatly based on security require-ments for both PINs and PEDs. Security standards, development and testing for PIN Entry Devices are now managed by the Payment Card Industry Security Standards Council (PCI SSC). The requirements for PED are streamlined through the council ensuring that consistent and up-to-date security measures are in place. 1. Always use equipment that meets PCI SSC requirements. You can find these at: https://www.pcisecuritystan-dards.org/security_standards/ped/index.shtml. 2. Ensure that you have the most up-to-date version of your payment ap-plication software. Older versions may lack adequate functionality to facilitate Payment Card Industry Data Security Standard (PCI DSS) compliance.

Risk management practices for fraud are not a perfect solution. However, when used properly, they do add an additional layer of security. Adjusting your point-of-sale setup and closer monitoring of your payment devices is something that managers and frontline staff can carry out to help protect

RESOURCESBC Restaurant News pg. 12

customer information and the business from fraud attacks.

A critical piece to implementing or reinforcing any fraud prevention practices is to com-municate to your front-line early and frequently. Ultimately, it is your front-line staff that will drive your company’s approach to preventing and detecting fraud. Reinforcement of fraud training for employees (including seasonal, part-time, volunteer, etc) is central to helping to protect your business from potential fraud – especially during holidays and peak seasons where fraudulent activity is at its highest.

There is no one solution to prevent fraud. Rather, there are layers of protection offered by Chase Paymentech and steps you can take at the store level that may help to mitigate fraud. As such, it is important that your policies and procedures for fraud prevention are current and reflective of trends in your industry. As always, feel free to contact your Relationship Manager for any questions you may have.

Sources:1. PCI SSC. “Skimming Prevention Form.”<www.pcisecuritystandards.org/pdfs/skim-ming_prevention_form.pdf>, August 2009.2. Interac Canada. “Prevent Fraud.” www.interac.ca.3. PCI SSC “Skimming Prevention: Best Practices for Merchants.” August 2009.4. ibid5. ibid6. Interac Canada. “Security.” www.interac.ca.7. PCI SSC. “PCI PED Frequently Asked Questions.” April 2008

Chase Paymentech provides the compilations, summaries and other information con-tained within “NewsFlash” to serve as general guidelines and is provided “as is”. While we strive to make sure this information is accurate, Chase Paymentech does not warrant the completeness, timeliness, or suitability of this information for your specific needs. In addition, the compilations, summaries and information contained within this document do not substitute for the Payment Brand Rules, which are part of your contract with Chase Paymentech. We appreciate the opportunity to serve as your payment processor. We value our partnership and remain committed to providing you the product and service solutions you need to increase your operational efficiency. ™ Registered Trademark of Chase Paymentech Solutions, LLC, Chase Paymentech Solutions authorized user. All other trademarks, registered trademarks, product names and logos identified or men-tioned herein are the property of Chase Paymentech Solutions, LLC, or their respec-tive owners. © 2010, Chase Paymentech Solutions. All rights reserved.

BEST PRACTICES: HELPING TO PROTECT YOUR PIN ENTRY DEVICES AND BUSINESS FROM FRAUD

Continued from Pg. 12

Photo by Foodie Photography// www.foodiephoto.com

Photo by Foodie Photography// www.foodiephoto.com

BC Restaurant News pg. 13

THE BENEFIT: HEALTH INSURANCE RATES

Description: Comprehensive employee benefits, tailored to meet your needs as well as flexible options at low discounted rates through volume purchasing for members.

For a free cost analysis of your group benefits, please email our provider at bcrfa@morneausobeco.com

BC Restaurant News pg. 14BC Restaurant News pg. 14

P E R K S• receive group rates you would not get if you weren’t a member• any size restaurant• you can set different coverage, classes are available• call centre to answer your calls• local, professional advice and service• you can change your plan whenever you need• you can get just health insurance without life insurance• you will see immediate savings• our provider is not a broker, they are a consulting firm so your best interests are always a priority

As a member of the BCRFA, the following benets are now available to you:

• Extended Health• Dental• Life Insurance• Accident Insurance• Short Term Disability• Vision Care• Critical Illness• Employee Assistance Program

FOR MORE INFORMATION:Phone: 604.642.4200

Toll-Free: 1.800.663.0790E-mail: bcrfa@morneausobeco.com

Photo by Foodie Photography // www.foodiephoto.com

Summer is here and the time is right to let vegetables and fruit shine at the centre of your plates. The warm weather brings with it opportunities to create seasonal menus that highlight simple and light fair prepared with fresh ingredients, and nothing is fresher than local produce.

BC vegetables and fruit are unbeatable when it comes to taste, variety, presentation and versatility. But they also have great health benefits and Canadians are not eating their recommended daily servings. A diet rich in vegetables and fruit not only helps reduce the risk of many diseases including heart disease and other types of cancer but are an essential part of a good diet that helps maintain a healthy body weight, and provides energy throughout the day. Typi-cally low in fat and calories, vegetables and fruit are rich sources of fibre and other important nutrients.

Consumers are looking for healthy choices when dining out and highlighting vegetables and fruit on your menu are one great tasting way to provide those options. Here are some inventive yet easy ideas to get local in-season vegetables and fruit on the plate:

• Highlight vegetables in pasta dishes, pizzas, risottos and quiches.• Toss a garden salad on the side instead of fries.• Make salad a main event. Salads are a great way to get exciting ingredients on your menu while emphasizing local vegetables and fruit, for example baby spinach with local strawberries or blueberries and walnuts or a peach and cabbage salad.• Dress up your dishes with a side of grilled vegetables or fresh salsa.• Load up your sandwiches with sliced vegetables or even fruit.• Offer fresh local fruit to accompany eggs at breakfast instead of home fries and bacon.• Offer a fresh fruit cup for dessert, with lower-fat yogurt or fruit sorbet.• Incorporate fruit into meat dishes, for example a lean pork tender-loin with sautéed apricots or plums or chicken curry with apples.• Keep things fresh and interesting by combining seasonal fruits of different flavors and colors, such as cherries, peaches, apricots, blueberries and plums.

Remember when preparing any dishes to use little or no added fat, sugar or salt. Think “healthy” and “fresh.” Keeping vegetables and

FRUITS & VEGETABLES STAR

ON SUMMER MENUS

By Julie Lau, registered dietitianHeart and Stroke Foundation

fruit as simple as possible is the best way to highlight their great texture and flavour.

Another way to help your customers eat healthier is to use the Heart and Stroke Foundation Health Check™ symbol on your menu to identify healthy choices. Menu items with the Health Check symbol must meet nutrient criteria developed by the Foundation’s registered dietitians based on recommendations in Canada’s Food Guide and entrées must contain a minimum amount of fruit or vegetables. For more information, visit healthcheck.org.

To learn more about Health Check contact Julie Lau, Registered Dietitian, Heart and Stroke Foundation at 604.726.5772 or jlau@hsf.ca.

BC Restaurant News pg. 15

TRAINED FOR SUCCESSan initiative currently funded through the Canada - BC Labour Market Agreement

Photo by Foodie Photography // www.foodiephoto.com

pg. 17

In April 2009 the BC Restaurant Association was provided with fund-ing through the Canada-BC Labour Market Agreement to conduct a pilot project that will see 165 students go through the H.A.V.E. program by the end of September this year. Here is just one of many moving stories that emerged from the program.

I had always wondered when I drove past Oppenheimer Park what the big Culinary Institute sign on the front of one of the building was. It seemed so out of place to me that I thought maybe it had formerly been a cooking school but had uprooted to a new location, a location that better suited the sophistication that culinary artistry truly is. I say this because I think people often connect Culinary Arts with high-end restaurants and foods that are unpronounce-able on a menu. A connection that leads to a sad misconception of the history of food, the passion of a chef, and the com-mon ground that all chefs share no matter where they work or how successful they have become. At the grass roots of being a chef is a passion, desire and love of cooking that transcends all boundaries of class and race. A chef can rise from anywhere, from the downtown eastside of Vancouver, to the kid in University who throws away his degree because his heart is begging him to cook and create. So having thought about it, the Culi-nary Training Society sign by Oppenheimer Park is exactly where it should be…a place where anyone who loves to cook and create food belongs.

Everything you cook needs TLC. Cooking comes out of love. If you are angry when you are cooking, the food doesn’t turn out right. I have learned to leave all the anger over my life to God, only he can truly take care of it.

In the book ‘The Last Chinese Chef’ by Nicole Mones she describes Chinese food history. For the early chefs there was no social status or class that barred one from becoming a great chef and rising from noth-ing to notoriety and fame. Chefs were highly respected, as the act of eating food in China was more that shoving food in your mouth. Food was intertwined with poetry, music, and involved all the senses. One could learn the technical skills to make food but not everyone could cook in a way that created a transcendent experience to the diner.

When I walked through the doors of the Culinary Training Society I discovered another world behind the sign. This building hosts the H.A.V.E Café. The acronym stands for ‘Hope Action Values and Ethics’. The mission of the program is “to develop a program that will train “employment bar-riered” people from the downtown eastside and surrounding neighborhoods, and to

place them in entry level jobs in restaurant kitchens of the BC Restaurant and Food Association”. The atmosphere of the place is professional but there is also a sense of caring and community. I asked if I could interview someone who is in the program and how it has affected them. I was then introduced to Jackie who is in her 4th week of an 8 week program. Sitting across the table from me was a very wise and passion-ate trainee who shared with me some of her story.

Jackie is a survivor of the residential schools that displaced thousands of Aboriginal children from 1920-1996. The last 3 years of her life were spent on the downtown eastside drug addicted and having lost everything. The day that changed her life was when she went to a job fair at the corner of Hastings and Main. She met Chef Glen who was fully clad in his chef uniform and the idea of being a chef stirred long lost dreams of cooking professionally in a kitchen. Up until this point she had been a dishwasher in many restaurants in Vancouver but never promoted beyond that. She wanted a fresh start to her life now and took the first steps to that by joining the program.

During our conversation it was so evident that this was a woman with a passion to cook. She was glowing as she talked about cooking and food. When I asked what H.A.V.E meant to her she responded with “it has changed my life”. The 4 weeks spent there has already boosted her self-confidence and she hopes eventually to be at the end of a prep line. During the end of our conversa-tion she said something that I will remember every time I cook. “Everything you cook

The H.A.V.E Cafe is more than a culinary training center. In an effort to provide sustainable career support and foster a safe, supportive community, the Trained for Success pro-gram has created a career corner as a resource for students in the back of the cafe.

“”

“” Laura Hayes, Placement Coordinator

BC Restaurant News pg. 18

needs TLC. Cooking comes out of love. If you are angry when you are cooking the food doesn’t turn out right. I have learned to leave all the anger over my life to God, only he can truly take care of it”. And this is no angry woman, rather compassionate, wise, and talented.

One name also came up during my conver-sation with Jackie and that name was Amber Anderson. A woman who is truly respected and loved at the school. Amber has spent 30 years in the food business of Vancouver and now runs the Culinary Institute. During our conversation she teared up a few times just talking about her commitment and care of all her trainees. The program this talented chef runs is an 8 week course that covers all of the cooking basics such as soups, stocks, cold line, hot line and Food Safe to name a few. She said to me “it’s tough out there (the down town east side), they come in having been beaten down. Before I even start to teach them to cook I begin to build them back up. To let them know they are loved and have value”. The feeling of community in this place is palpable.

“While there are many worthwhile programs available to downtown eastside residents, this one resonated with us for obvious reasons” states Ian Tostenson, President & CEO of the BC Restaurant and Food Ser-vices Association. Support from Canada and the Province has ensured that there is funding for this much needed program and that we will have trained staff to employ in our members’ kitchens.

“Programs such as this that provide not only training, but build confidence are critical to ensuring that everyone has the opportu-nity to be successful”, said Moira Stilwell, Minister of Advanced Education and Labour Market Development. “That’s why government continues to work in partnership with organizations like the BCRFA whose H.A.V.E program is an excellent example of helping people to be successful. Congratu-

lations to the BCFRA for their work on this project.” In addition to screening the applicants, the BCRFA also provides a job placement coordinator to help every student that goes through the program find employment after they graduate. “The H.A.V.E Cafe is more than a culinary training center” states Laura Hayes, placement coordinator for the program. “In an effort to provide sustainable career support and foster a safe, supportive community, the Trained for Suc-cess program has created a career corner as a resource for students in the back of the cafe. The H.A.V.E Cafe Career Corner provides students and graduates with access to computers, resume building and interview preparation workshops as well as weekly industry specific job postings. Through conducting computer skill tutorials where topics such as how to apply for a job online are explored, students gain transferable skills that will assist them in gaining employment throughout their lives. The 8 week culinary training course combined with the contin-ued support that is offered at the Career Corner is a formula that has been successful at offering the necessary support and career services to individuals who experience barri-ers to employment.”

As of print date of this article Jacqueline has successfully landed a position at Kitsilano’s

Daily Kitchen on 1st Ave in Kits working un-der renowned chef Brian Fowke. Originally hired as a dishwasher, she will be starting to work in the prep station and increasing her hours as of next week. In Jacqueline’s own words, she is really happy and loves the job. She says: “every day I go into work it is just awesome”.

To learn more about the H.A.V.E. program or about employing a H.A.V.E. graduate, please contact Sharron Tulk at the BCRFA

A special thank you to Billie-Jean, writer of the blog ‘Cook. Eat. Love’ for allowing us to use her article “I H.A.V.E a fresh perspective”. Billie-Jeans original article can be found on her blog at:http://cook-eat-love.com

This initiative is funded through the Canada-British Columbia Labour MarketAgreement.

TRAINED FOR SUCCESSan initiative currently funded

through the Canada - BC Labour Market Agreement

ConferenceNovember 21–23

Fairmont Waterfront Hotel

ExpoNovember 22 & 23

Vancouver ConventionCentre—West

RegistrationVisit www.hospitality-trade.com for more information and to register for the conference & tradeshow.

& Conference Expo2010

BC HOSPITALITY INDUSTRY

HOSTS SPONSORS

THE BENEFITS

GOVERNMENT RELATIONS & ADVOCACYOur mission is to promote, protect, educate and be the representative

voice of members and the British Columbia foodservice industry.

As a member of the Premiers Small Business Roundtable, and as an ac-tive participant with other industry partners, the BCRFA fights on behalf

of members to ensure their best interests are being represented at all levels of government. Ultimately, as a member, you will be more informed

and more confident knowing that key issues are being represented on your behalf.

Representing more than 3,000 businesses, the BCRFA develops the membership to do together for the industry

what cannot be done individually.

ADVOCACY EXAMPLES• HST – Leading the charge to mitigate the impact of HST

• Battling rising credit card interchange rates in BC• Extended License hours for Food primary establishments in Vancouver

• Retention of the current minimum wage• Waste Management – Nanaimo and GVRD

• Noise & Odour by-laws• Growth in patios (Vancouver)

• “Clean up the Streets” (Victoria)• Restaurant Watch (Vancouver)

MEMBER OF• Premier’s Round Table for Small Business – working to reduce red tape

• Coalition of BC Business• Member of industry task force addressing the labour shortage issue

• COTA (Council of Tourism Association)• Member of Premier’s Climate Action Team

• StopStickingItToUs Coalition• Food Safety Stake Holder Committee

• Foodsafe Secretariat• Food Sector Code of Practice Committee

We are uniquely positioned throughout the province at both the municipal and provincial levels to protect and promote your business interests.

BC RESTAURANT NEWS SUBSCRIPTION Receive a free online subscription to BC Restaurant News (BCRN), including the annual Buyers’ Guide. 24 HOUR RESOURCE LINEReceive full access to Canada’s only 24/7 resource line. Spend less time searching for answers and more time operating your business. Have a question? Let us help! Calls will be responded to within 24 hours 1 877 94BCRFA (942-2732). FREE HR ADVICE - MEMBERS ONLYLet us guide and research your HR issues. $5,000 GRANTS AVAILABLE FOR BUSINESS TRAININGBCRFA will work with you to secure funding for this unique Workplace Training program. MONTHLY E-NEWSLETTER UPDATES - MEMBERS ONLYReceive relevant industry news in the comfort of your home or office! Brought to you monthly via email. As a member, sign up as many email addresses as you’d like. MEMBERS ONLY LOGINFind relevant forms and information you need to run your business. The members only section has a great deal of resources regarding HR, employment standards, and more! REGULAR INDUSTRY ALERTS - MEMBERS ONLYReceive up to date recall information, urgent advisories, and guidelines that you will NEED to know to help you avoid unnecessary problems. BUYERS’ GUIDE - MEMBERS ONLYReceive a comprehensive list of suppliers to the industry in the form of our Buyers’ Guide and online Marketplace, available to you at any time. If you can’t find what you’re looking for - we will help you source out that information. RESTAURANT REGULATIONSTogether with the Government of BC, BCRFA has created a website at www.restaurantregulations.ca to assist with your restaurant regulations questions, everything from music in the restaurant to important steps own-ers should know before opening for business. FIRST AID COURSES & WORKSAFE COURSESDiscounted rates through preferred industry suppliers! Contact 1 877 669 2239 for suppliers. Avoid potentially costly situations by keeping yourself and your staff informed.

ADVOCACY KNOWLEDGE

BC Restaurant News pg. 20

THE BENEFITS

BC Restaurant News pg. 21

MARKETING & EVENTS

RESTAURANT DIRECTORYOur “Restaurant Directory” &”Marketplace” pages receive thousands of hits per month.

Join us and get your chance to promote your restaurant through these directories.

TOURISM BCBeing a member of the BCRFA is the ONLY way you as a restaurant owner are eli-

gible to be listed on the Tourism BC consumer site, found at www.hellobc.com. This is a $99 value that you get FOR FREE, just for being a member.

SOCIAL MEDIABCRFA promotes members using social media (Twitter, Facebook, etc). If, as a mem-

ber, you have accounts set up, let us know and we will be sure to mention them.

TOURISM EXCHANGE WEBSITE LISTINGBCRFA members receive free standard listings on Tourism Exchange.com and other sites web sites selected by Tourism Exchange such as CanadaGreenTravel.com and

the Green Travel Directory. Members have the option to upgrade to Premium Listings at a discounted price.

$99 value that only BCRFA members receive.

www.bcrfa.com : 45,000 unique visitors & over 1.8

million hits every year. The Restaurant Directory is among the top 5 pages

viewed.

3200 followers on Twitter300 fans on Facebook1000 video views on

YouTube

3.6 million visitors per year could be seeing your

restaurant listing through the tourism exchange sites.

PROVIDING THE TOOLS TO MARKET AND G R O W YOUR BUSINESS.

LOCAL AND PROVINCE WIDE INDUSTRY EVENTS THAT PAY.

WINE & DINE THOMPSON/OKANAGANMEMBERS ONLY

Exceptional value brings hundreds of consumers every year to those restaurants that participate.

TASTE OF KELOWNAMEMBERS ONLY

Get front and centre with 4,000 consumers!

DINE AROUND & STAY IN TOWN VICTORIAMEMBERS ONLY

BC RESTAURANT HALL OF FAMEPRIORITY TICKETS FOR MEMBERS, benefit from

member networking at this event.

BC HOSPITALITY FOUNDATION GOLF TOURNAMENT

Benefit from industry networking!

KELOWNA GOLF TOURNAMENTBenefit from industry networking!

NANAIMO GOLF TOURNAMENTBenefit from industry networking!

BCRFA MEMBERS ON TWITTER

@wildapplemanteo @mybcinfo @naturesfare @TasteofKelowna @eatanddrinkbc @kelownamuseums @Targetchatter @winebcdotcom @BCPubs @luporestaurant @TheRefineryVan @TheSmokingDog @VancouverAqua @crestaurant @GoldfishKitchen @BurgooBistro @ElixirVancouver @CruRestaurant @Glowbal_Group @PowerSmartBC @HyattVancouver @grousemountain @earlsrestaurant @cactusclubcafe @WickInnBC @petesplacepizza @Heather2020 @Irashai @DynamicHR @sushiinsooke @luporestaurant@HartHouseRest @OPUSBar @dedutch @HamiltonStGrill @YBC_brewing @charmmodernthai @urbanthaibistro @MonkMcQueensVan @HotelVancouver @foodie_photo

J&J Wonton Noodle House1012 Fort StreetVictoria, BC(250) 383-0680

North Shore Winter Club1325 East Keith RoadNorth Vancouver, BC604 985 4135

NEWS!

MEMBER KUDOSOkanagan mom-and-pop run restaurant Ricardo’s Mediterranean Kitchen continues to trump BC majors in BC-wide diner surveys and reviews. Despite their off-the-beaten-path Lake Country location, Ricardo’s continues to attract regulars and out-of-towners alike.

• Recently voted #1 Italian Restaurant in all of BC by Open Table Diners• Chef Ricardo Scebba voted Top Chef by Okanagan Life Magazine readers - 2010

BC RESTAURANT HALL OF FAME INDUCTEES ANNOUNCED!Congratulations to the 2010 Hall of Fame inductees!

View the inductees here. Congratulations from the BCRFA!

Join us in honouring the 2010 inductees to the BC Restaurant Hall of Fame, at a special gala dinner held to pay tribute to the individuals, past and present, who have shaped BC’s vibrant and unique restaurant industry.

COMING SOON! Restaurant regulations made easy in a print format!BCRFA members will soon receive a comprehensive manual with everything you need to know about restaurant regulations; from opening your restaurant to hiring staff, to laying off em-ployees - this manual will cover all. Index topics will include: Liquor Licensing, Grease Traps, Street Vendors, Nutrition, Trans Fat, HR, and more! Watch for further details from us!

Speaking of HR, did you know there have been recent, major changes to the Employment Standards Act regarding the layoff provision? Click here to find out the details.

BC HYDRO POWER SMART CONSERVATION LIBRARYClick here to view

Posted now on our blog (www.bcrfablog.com) is an amazing new tool! The BC Hydro Power Smart Conservation Library houses information on green tips, energy saving options, and incentives and rebates!

BC Restaurant News pg. 22

EVENTS!WELCOME TO OUR NEWEST

MEMBERS

BC Restaurant News pg. 23

BCRFA OKANAGAN GOLF TOURNAMENTSeptember 14

+More

BC RESTAURANT HALL OF FAME GALA EVENING

River Rock Casino & ResortSeptember 27

+More

GREAT CANADIAN SHORE CLEANUPSeptember 26

+More

GFS FRESH PRODUCTS, FOOD & EQUIPMENT SHOW

October 19

2010 POWER SMART FORUM & POWER EXCELLENCE AWARDS

October 27+More

WHISTLER CORNUCOPIANovember 14

+More

Sunshine Corner Cafe778 475 58582810 43rd AvenueVernon

Seamasters Restaurant250 632 2600359 Haisla AvenueKitimat

Pure Coffee House Robson778 855 7561212 Robson StreetVancouver

Owen Business Systems250 756 49495-1925 Bowen RoadNanaimowww.owenbusiness.com

Hitch ‘n Rail Family Restaurant250 578-71132544 Golden Horn DriveHeffley Lakewww.hitchnrail.com

BC Restaurant News pg. 24

reach thousands of business owners with one advertisement.

August Issue 2010

full colour advertisements starting at just $300.

604 669 2239info@bcrfa.com

online

NEXT ISSUE:AUGUST 2010

©2010 British Columbia Restaurant & Foodservices Assoc.CONTACT439 Helmcken StreetVancouver, BCV6B 2E6t: 877 669 2239f: 604 669 6175e: info@bcrfa.comwww.bcrfa.com

Chair: John HarperCEO/President: Ian TostensonDirector, Finance: Durda KrilicDirector, Marketing & Membership: Sharron TulkAssociation Coordinator: Michelle Caesar

FOR EDITORIAL INFORMATIONOR TO ADVERTISEPlease Contact:Sharron TulkMichelle Caesart: 877 669 2239e: info@bcrfa.comwww.bcrfa.com

ABOUTBC Restaurant News is the official publication of the British Colum-bia Restaurant & Foodservices Association. Published eight times a year. No part of this magazine may be reproduced without the writ-ten permission of the publisher. The views of this publication are not necessarily the views of the Association. The BCRFA reserves the right to refuse any advertising or part thereof. Subscription is included with membership. Contact 1 877 669 2239 to become a member. www.bcrfa.com BCRN is an online magazine.

BCRFA Patrons of Industry

AUGUST ISSUE TOPICS:Restaurant Regulations Confusing You?

The Fall HarvestHST - What was the impact in July?

BC Restaurant News pg. 26

BC RESTAURANT HALL OF FAME

River Rock Show TheatreSeptember 27, 2010

TICKETS NOW ON SALE

With a special, live guest performance

River Rock Show Theatre

gala evening

at www.bcrfa.com

FROM SINBAD