The Voice of Your Industrybc restaurant news

May/June 2010

HST EFFECT ON RESTAURANTS

useful sites plusin this issue

for HST help

summer salads sips & patios

liquor licensingUPDATES!

BC Restaurant News pg. 2

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May / June 2010

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

MEMBERSHIP

FEATURE: HST & SUMMER

EDUCATION

presidents Message

HST effect on BC restaurants

liquor licensing

summer sips

summer salads

what’s in season

be Power Smart

outdoor patios

newsmakers

new members

events

next issue

Hall of Fame

Presidents Message

BC Restaurant News pg. 3

WHILE SUMMER IS NORMALLY A TIME FOR OUR INDUSTRY TO BE EXCITED (INCREASED SALES, PATIOS AND TOURISM), THIS YEAR IS PROVING TO BE ONE OF THE MOST CHALLENGING IN RECENT MEMORY.

It has been nearly a year since the government broke its promise and announced HST would indeed be implemented in 2010. We have been battling this in the press, on the web and behind the scenes, while implementation seems inevitable for July 1, we have not given up the fight. The government made a com-mitment to the BCRFA that it would meet with a repre-sentative group to see what other measures could be undertaken to assist industry. This group consists of 10 leaders of industry, who represent over 400 locations from a cross section of restaurant categories from across the province. We are awaiting confirmation, and expect a meeting schedule to be established over the next several days and we will advise you ac-cordingly. Meanwhile, I would appreciate your input on how you think the government can work with our industry. Please email me at itostenson@bcrfa.com.

And to ensure government is fully aware of the impact this new tax will have on our industry, we have struck an agreement with our partners at Vivonet that will allow us to receive reporting for year over year sales for sectors across the Province and gauge the impact. These stats will be sent to government to ensure there is accountability on what we anticipate to be the negative effects of HST.

Another disappointment with regards to the HST was the decision not to adjust the price of liquor down-ward as a result of HST. Theoretically prices should have fallen by 3%, but instead, they increased mark-ups up so ultimately restaurants will pay on average 2.6% more for its liquor.

Also in the news recently has been the issue of nutri-tion and menu labeling. While we do not think there is any inherent risk to industry at this time, we will be closely monitoring this, and ensuring we are represent-ing your voice on this matter.

And finally, I would like to hear from you. While we can gather statistics on a number of industry issues, there are some things that only you, our members can inform us about. What, if any, impact has the change in the legal blood alcohol limit had on your business. Have you thought of any creative ways to ensure the safety of your guests while avoiding business loss?

Next month we will share this information with industry to ensure we always protect the growth and health of your industry.

Thank you, as always, for your support.

Ian Tostenson

A CHANGE FROM PST+GST TO HST

Under present Tax legislation within BC, a goods and services tax (GST) of 5% is charged on most goods and services and a provincial sales tax of (PST) of 7% is imposed on all non-exempt and non zero-rated goods. Under the current GST-PST rules GST paid on purchas-es of inputs to businesses are credited (as input tax credits) against taxes collected on their sales. GST is considered as a value added tax, meaning only the final consumption of goods and services is taxed.

Effective July 1st, 2010, BC is set to harmonize the provincial sales tax with the goods and services tax to form what will be called the Harmonization Sales Tax (HST) and will total 12%. Under the new legislation, businesses will be able to claim the full 12% HST cost as input tax credit on the purchases of inputs for their business.

It is essential to emphasize that the new HST tax will impact different industries in different ways - some positive and some less so.

• The HST will effectively levy an additional tax above the GST already paid, of 7% on the pur-chase of goods and services previously PST-Exempt.

• All firms that purchase a signif-icant portion of their inputs from other firms will have a relatively large input tax credit and will

HST effect on BC restaurantssee their input cost decline as a result of being able to claim HST input tax credits.

• Tax compliance fees should be reduced and procedures simplified because of the need to only file one tax return under HST, rather than our current GST and PST system.

HST EFFECT ON BC RESTAURANTS

Previously PST-eligible prod-ucts will not be made better or worse. However, the impact potentially poses a real threat to the restaurant industry, and there is a need for Restaurateurs to anticipate consumer’s reac-tion in light of the HST legislation coming into effect.

Restaurant customers do not presently pay PST on food purchases and will see a direct increase of 7% in the cost of one of their fairly routine activi-ties - dining out. It is a common view that this increase in costs will negatively outweigh any cost reduction associated with the input tax credits available to individual restaurants.

Consumers will spend the same amount taxes included. This increase in cost means that more of their food consumption budget will be spent on taxes, and less on the actual restau-rant food.

CONSUMER CHOICES

One notion is that consumers will choose to substitute their

dining experience for food items that will remain zero rated under the HST legislation, such as items purchased at grocery stores. This would be a threat if eating at home was a perfect substitute. This is not the case and consumers will likely con-tinue to dine out in one form or another.

So, what can consumers do? Well, they may opt to substitute expensive restaurant food for cheaper restaurant food by choosing restaurants with less expensive menus. This then may potentially benefit res-taurants with more attractively priced menu options. When I recently asked a local Chef/Manager of a downtown Van-couver cafeteria to share his concern over the HST, he felt de-mand for his food would remain unchanged. His view was that his menu items are priced com-petitively and he is confident his clientele would likely be willing to absorb the increased cost.

A second option for HST - sen-sitive consumers who wish to remain loyal patrons of their fa-vourite restaurants is to explore the menu for suitable, more af-fordable, substitutes. This poses an opportunity for Restaurateurs to assess the impact of HST on current menu items and pos-sibly provide alternative items that are 7% less expensive.

As for end results; Consumers may adjust their eating out pat-terns, but restaurants may also be forced to absorb the cost of the HST to remain competi-

tive. Either way it will eat into the restaurant’s bottom line.

NEXT STEPS

Restaurateurs should consider taking actions to prepare for the arrival of the Harmonization Sales Tax in the near future:

• Consider “tax included” pric-ing strategy

• Review the impact of HST on your current business model and your target demographic.

• Offer a wider variety of attrac-tively priced items to provide HST sensitive consumers with 7% cheaper alternatives

• Expand the appetizer menu and offer smaller portions of expensive entrée items priced within the clients budget

• Delay large taxable capital ex-penditures eligible for input tax credits until after HST is in effect.

CONCLUSION

Consumers will adapt to the changes that HST brings in one form or another. Restaurateurs will have to draw upon their en-trepreneurial spirit to also adapt to this coming change by an-ticipating consumer’s reaction and creating innovative ways to retain existing clients by provid-ing consumers with a valuable restaurant experience.

To learn more contact:

Tony Buonaguro, CFPInvestment Advisor TD Waterhouse Private Investment Advicetony.buonaguro@td.com

This article was prepared by Tony Buo-naguro who is an Investment Advisor with TD Waterhouse Private Investment Advice, a division of TD Waterhouse Canada Inc., a subsidiary of The Toronto-Dominion Bank. TD Waterhouse Canada Inc. - Member CIPF. TD Water-house is a trade-mark of The Toronto-Dominion Bank, used under license.

USEFUL HST WEBSITES

Information seminars in your areahttp://www.cra-arc.gc.ca/vnts/hrmnztn/menu-eng.html

Webinarshttp://www.cra-arc.gc.ca/vnts/hrmnztn/wbmnrs-eng.html

Updates and subscribe to the RSS feedhttp://www.cra-arc.gc.ca/gncy/hrmnztn/whtsnw-eng.html

What’s taxable and what’s nothttp://hst.blog.gov.bc.ca/2010/05/14/hst-whats-taxable-and-whats-not/

BC Restaurant News pg. 5

liquor licensingATTORNEY GENERAL MIKE DE JONG INTRODUCED THE BILL 20: THE MISCELLA-NEOUS STATUTES AMEND-MENT ACT NO. 3 , 2010. INCLUDED IN THIS BILL ARE A NUMBER OF PROPOSED AMENDMENTS TO THE LIQUOR CONTROL AND LICENSING ACT .

The proposed legislative amend-ments enhance include many significant changes to the cur-rent liquor licensing system, com-pliance and enforcement pow-ers and industry relationships. Bills must pass through several stages before becoming law. The final stage is formal approval by the Lieutenant Governor who signs the bill and it becomes law. The whole process from introduction in the house to Royal Assent may take several weeks. For some of the items proposed, this is all that is required. Other changes will require regulations before coming into force. In this case, the necessary regulations will be drafted and forwarded for Cabi-net approval. They will then come into force on the date specified in the regulation.

THE KEY CHANGES ARE LISTED BELOW. Those with an asterisk beside them will come into force upon Royal Assent. The remaining items will require regulations.

For a copy of the actual bill, click here: http://www.leg.bc.ca/39th2nd/1st_read/gov20-1.htm

The proposed liquor amend-ments are in sections 114-158 and 173.

Major public safety initiatives: • Clarify statutory authority to assess the personal suitability of anyone involved in the control or management of a licensed establishment to minimize risk of criminal/gang infiltration – cur-rently in place through branch policy *

• Allow the LCLB general man-ager to temporarily suspend liquor licences for up to 14 days without a hearing in extraordi-nary circumstances *

• Allow the LCLB and police to hire minors to help monitor whether licensees are com-plying with ID checking rules – minors would be under super-vision and not allowed to con-sume alcohol *

• Clarify that it is illegal to have open liquor in public *

• Provisions for greater control over who may obtain a special occasion licence and where the event may be held, and for holding special occasion licence holders accountable for infractions such as intoxication and service to minors.

• Provision to licence rural agen-cy, manufacturer and private wine stores and hold them to the same compliance and en-forcement rules as other private liquor retail outlets

Streamlining, good governance and deregulation initiatives: • Allow for seniors’ care homes to serve liquor to residents and their guests – liquor service is currently restricted to residents

• Provision to simplify the pro-cess for local government/First Nation input on low risk liquor-primary licence applications (e.g., small capacity lounges) • Allow the LCLB general man-ager to reinstate a licence if it is renewed after the expiry date • Provision to permit financial rela-tionships between liquor manu-facturers and licensees (except for UBrews/UVins)

• Provision to modernize trade practice relationships between liquor manufacturers and licensees

• Transfer the club licence provi-sions from the Act to the Regu-lations

• Consolidate all gaming regu-lations within the Gaming Act, to be regulated by the Gaming Policy and Enforcement Branch *

• Provision to allow liquor manu-facturers and agents to donate liquor to charity special occa-sion licence events

• Allow all licensees to support and sponsor community activi-ties and events – currently only liquor manufacturers may spon-sor events *

BC Restaurant News pg. 7

• Add herbal remedies contain-ing alcohol to the list of prod-ucts that may be exempted from the Liquor Control and Licensing Act *

• Allow licensees to pre-mix drinks *

• Provision to amend the process for bringing in small amounts of alcohol into BC from elsewhere in Canada for personal use

• Clarify that agents may not sell to the public or to licensees, but may sell to Liquor Distribu-tion Branch (LDB) *

• Allow the LDB general man-ager (rather than minister) to decide how forfeited liquor will be disposed *

• Repeal redundant provisions about reporting the value of seized liquor to the Minister of Finance *

• Eliminate the requirement that police notify the LCLB general manager in writing whenever they seize liquor *

• Provision to allow certain rural agency stores in remote areas to sell to licensees as is pres-ently permitted under their ap-pointment

UPDATE ON BILL 20Click here for full update

During the most recent sitting of the Legislature, government passed Bill 20, the Miscellaneous Statutes Amendment Act (No. 3), 2010. Bill 20 included a number of changes to the Liquor Control and Licensing Act.

Some of the changes took ef-fect on June 3, 2010 once the bill received Royal Assent and was signed by the Lieutenant Gover-nor; other changes will not come into effect until regulations are drafted and forwarded to Cabinet for approval.

Read More >>

IMAGINE YOUR CHEF COOKING UP A DELI-CIOUS MEAL! NOW IMAGINE YOURSELF COOK-ING UP SWEET SAVINGS FOR YOUR RESTAURANT WITH ENERGY EFFICIENT UPGRADES.

A number of energy efficient opportunities exist in restaurants that can result in big sav-ings off your bill. Being energy efficiency in your restaurant can also improve aesthetics, increase staff and patron comfort and lower maintenance costs.

Many restaurants have taken up these en-ergy efficient opportunities and finding out what they have done just may help you get inspired – let’s start with the well-known restau-rant chain – Swiss Chalet.

Here’s their story:

Swiss Chalet sweetens the dining experienceAs the owner of six national restaurant chains, as well as Canada’s largest airline catering business, Cara Operations knows the impor-tance of running an efficient operation—and of staying ahead of the curve. That was why senior management saw a clear opportunity to upgrade the lighting at its Swiss Chalet restaurants across Canada. The old PAR 20 lamps that were in place were inefficient and tended to burn out frequently, so employees were constantly replacing light bulbs.

For Cara Operations, these bulbs provided an excellent opportunity to improve energy efficiency, reduce energy waste and lead change—all at once. In BC, Cara worked with BC Hydro and decided to replace:

• 1,127 PAR 20 inefficient lamps with cold cathode fluorescent lamps (CCFLs)

• 33 Traditional light bulbs with compact fluo-rescent lamps (CFLs); and

• 32 Incandescent exit signs with energy-effi-cient light-emitting diode (LED) exit signs.

be PowerSmart.

Cara received $2,478 in incentives for eligi-ble products through the Power Smart Prod-uct Incentive Program. Together with project-ed annual electricity savings of over $9,800, the incentives make the project payback much more attractive.

You can save too

Discover just how much your restaurant can benefit from energy-efficient lighting tech-nologies – now and for years to come. Under the Power Smart Product Incentive Program, a variety of products qualify for incentives that can lower paybacks and make up-grade projects even more attractive-for example:

• Compact fluorescent lamps save up to 75% in energy costs over incandescent lamps.

• Energy Saver T8 fluorescents save 40% to 50% in energy costs over the older T12s with magnetic ballasts.

• LED exit signs are 90% more efficient than incandescent signs and last up to 25 years.

• Lighting occupancy sensors can save up to 70% in energy costs, depending on the room.

And now it’s an even better time to get start-ed – BC Hydro has increased a number of incentives to improve your project payback, and to make saving energy even easier, the rebate application process has been simpli-fied.

Sweeten your restaurant up with energy ef-ficient upgrades today! Visit bchydro.com/incentives or call 1 866 522 4713.

BC Restaurant News pg. 8

energy efficient upgrades cook up sweet savings

NEW PRODUCT SHOWCASE

To Order Domestic Products:Call Toll Free: 1.800.665.2667 Local Phone: 604.629.8122 Fax Toll Free: 1.800.407.6688 Local Fax: 604.629.8123 Email: 604.629.8123

Low Calorie OptionsThe low calorie drink option is a going to be hot this summer, and adding a few of these offerings to your drink list will show your guests you’re hip to what’s hot- An easy tip for any low cal drink creation– use a lot of clear liqueurs to avoid excess calories.

Low Calorie Drink Suggestion: The Skinny Girl MargaritaThe Skinny Girl Margarita was created by Bethenny Frankel from the Real House-wives of NY. Bethenny is a chef who specializes in natural and healthy foods. It has been expanding in popularity since its creation and has been widely mar-keted. Check out her website for this ‘skinny’ option www.skinnygirlcocktails.com. Your bartenders should at least know how to make this drink it if it’s not a feature on your summer drink list. • 2 oz of clear Tequila (Sauza or clear premium tequila) • (count 1, 2 while you pour, no need for measuring) • A splash of fresh lime juice • A splash of Grand Marnier or BOLS Triple Sec

Combine all ingredients over a glass of iceGarnish with a lime wedge and salt (or sugar) if you’d like.Makes one serving

Floral & Herb Inspired CocktailsUse edible flowers to dress up your summer beverages. Get creative: use flow-ers in your ice cubes, around the glass, or within the drink to add a fresh flavor. You can even carry this trend over to non-alcoholic beverages such as iced tea. Here is a small list of edible flowers to get you started, be sure to confirm if the flower needs to be prepped before serving, some need to be blanched first.

AngelicaAmerica Anise HyssopCommon LilacChamomile

GingerMarigoldOreganoRoseSunflower

We tweeted - and you an-swered. See what others are saying are their favorite summer beverages:

OUR TWEET@BCRFA share your sum-mer cocktails! Let me know your favorites!

YOUR ANSWERS@kelownamuseums: black-berry lime spritzer! http://ow.ly/1KiAs

@misskelowna: I love black-berry mojitos - they are a light, refreshing summer drink!

@misskelowna: My other new fave is a Blood Or-ange & Lime martini with Grand Marnier - it’s my own recipe - you should try it! http://ht.ly/1Mesp

@pinwhiz: Cosmos, Carmel- apple martinis, pomegran-ate daquiris ..... :)

summer sipsdoes your drink have what it takes?

Photo By: Foodie Photography // www.foodiephoto.com

BC Restaurant News pg. 11

The Sweet & Spicy Side

While tropical inspired bever-ages are always a great summer sell, why not use what’s in sea-son to make your drinks stand out and add touches that your guests will remember, Okanagan peach puree in your Bellini’s, or hand pressed cherry concen-trate to add a new twist to a kir royale.

While the natural inclination is to offer fruit based cocktails in the summer, why not delve into the spicy side of life by offering a few peppy alternatives. There are some great infused liqueurs, simple syrups and bitters avail-able on the market that will kick up your everyday offerings

Don’t be afraid to be creative and use your cultural back-ground to inspire your drinks. I was at an Indian restaurant recently where they featured a yogurt inspired cocktail. If you don’t have a mixologist, do some background research on different liqueurs, wine pairings, and beer pairings and experi-ment! Make note of your best sellers and build on that mo-mentum.

Summer Wines

Everyone knows Gewürztraminer, Riesling and Sauvignon Blanc are great wines for the summer, but why not put a twist on your wine list and add some lesser known varietals that are proven winners for those hot summer days.

TorrontésFrom the high altitude vineyards of Argentina comes the aromat-ic white grape, Torrontés. While Malbec rules the red wines of Argentina, Torrontés is definitely

the queen of the whites. Torrontés displays a distinctly grapey char-acter similar to Muscat along with aromas and flavours remi-niscent of Gewurztraminer. These wines are generally dry and are meant to be consumed young.Torrontes is great paired with spicy Thai and Mexican cuisine. It also a beautiful match with most seafood and shellfish, including sushi.

AlbariñoThe Rias Baixas region is home to the Spain’s highly fashionable Al-bariño grape, where it produces intensely aromatic wines similar to Viognier, but with less weight and more acidity. It conjures up aromas and flavours of white peach, apricot, citrus, and some-times almond.

In Portugal, the grape is known as Alvarinho, and is best known in the Vinho Verde region. Here it is made into refreshingly light, zippy, and slightly effervescent wines. The best examples have well-balanced acidity with aro-mas of tropical fruit, citrus, peach, apricot, dried fruit, and white blossoms. Vinho Verde wines are not as intensely aromatic as those from Rias Baixas, but are delicious and thirst quenching just the same.

Albariño (Alvarinho) is not meant for ageing and should be con-sumed while still young and fresh. Any kind of shellfish is a great match with Albariño. Try mussels, oysters, scallops, or crabs for a real treat. They also pair well with light summer green salads.

In Austria, the hills are alive with the vines of Grüner Veltliner. It is the most planted and most important grape in that country. Grüner Veltliner is an incred-ibly versatile grape that can be

made into a wide range of wine styles from very light and refreshing summer sippers all the way to lusciously rich sweet wines. Flavours and aromas can include cracked white pepper, spice, herbs, blossoms, citrus, and exotic fruit. While Grüner Veltliner is not as aro-matic as Alvariño or Torrontés, it is definitely crisp, refreshing, and revitalizing.

Grüner Veltliner is extremely versatile with food, especially lighter summer fare, and pairs well with a number of dishes. They are great matches with vegetarian starters and salads and also work surprisingly well with deep fried finger foods. Seafood dishes including tuna tartar, sushi, prawn’s and soft goat’s cheese also pair well.

AssyrticoAssyrtico (also spelled Assyr-tiko) is as much fun to say as it is to drink. Hailing from the Greek island of Santorini this top quality grape is able to retain a high level of acidity despite the hot climate. The wine typically displays a steely minerality, with citrus notes of grapefruit and lemon. Most are made in a dry style but the grape is also used to make sweet Vinsanto wine.It’s amazing how well wine tends to pair with food from the same region. It is no dif-ferent with Assyrtico which pairs beautifully with the clas-sic Greek dishes of calamari and traditional Greek salad. Actually the wine’s crisp acid-ity, minerality and fresh citrus make this wine perfect for just about any seafood dish and most fresh green salads.

whats in season

More than just leaves with dressing piled on top.summer salads& ’

Photo By: Foodie Photography // www.foodiephoto.com

summer saladsSalads these days have great contrast in taste and in texture. Mediterranean and thai flavours have sparked menus, turning salads into deli-cious entrees that can be ordered as a meal. Because of its versatility, salads have consistently been great summer menu options.

2010 salads trends will include higher quality, in season products with more flavor combinations. Dressings will become more cultured, infused with ethnic-oriented flavours that are more oil based than cream based. Vinaigrettes are great sum-mer salad toppers and the tartness pairs well with seasonal berries such as strawberries, blue-berries, and raspberries.

TRENDING SALAD INGREDIENTS FOR 2010

1. Stick to what is in season and local. These ingredients will make the freshest salads. If you’re not already doing so, use the salad as a great, low cost avenue to test flavor combinations based on what is in season.

2. Switch up your base greens. Traditional salads contain iceberg lettuce, however, chefs have been moving towards more exotic lettuces. Spin-

ach has become main stream and is now seen as an acceptable base for a wonderful summer salad. Spinach also pairs well with vinaigrette’s and is in season in British Columbia in June – which means this ingredient will be widely avail-able!

3. Ethnic salads can be made while still using lo-cal ingredients. Thai and Mediterranean flavours are popular this season, while chefs are starting to explore flavours from Tuscany, Brazil, and even Morocco to develop more diverse choices

4. Cheeses. Gracing salads this summer are dif-ferent types of cheeses: goat’s cheese, feta, brie, parmesan, and blue cheese.

5. Other popular ingredients this season that are dressing up summer salads include: beets, nuts, sweet onions, blueberries, apricots, raspberries, avocadoes, and fresh tomatoes.

6. Chicken, prawns or scallopscan turn your $9 salad into a $13 and $14 entrée. Always offer the option to add protein if the salad doesn’t include it already.

AUGUSTApples, Apricots, Basil, Beans, Beets, Black-berries, Blueberries, Broccoli, Cabbage, Car-rots, Cauliflower, Celery, Chinese Vegetables, Chives, Cilantro, Corn, Cucumbers, Currants, Garlic, Kale, Lettuce, Melons, Onions (sweet), Peaches, Pears, Peppers, Plums, Potatoes, Radish, Raspberries, Rosemary, Sage, Salad Greens, Shallots, Spinach, Strawberries, Sum-mer Squash, Swiss Chard, Tomatoes, Thyme, Turnips.

SEPTEMBERApples, Basil, Beans, Beets, Blackberries, Blue-berries, Broccoli, Cabbage, Carrots, Cauli-flower, Celery, Chinese Vegetables, Chives, Cilantro, Corn, Cucumbers, Currants, Garlic, Kale, Lettuce, Leeks, Melons, Onions (sweet), Onions (cooking), Pears, Peppers, Plums, Po-

tatoes, Pumpkins, Radish, Raspberries, Rosemary, Sage, Salad Greens, Shallots, Spinach, Strawber-ries, Swiss Chard, Tomatoes, Thyme, Turnips, Winter Squash.

JUNEApples, Cauliflower, Cherries, Chinese Vegetables, Chives, Cilantro, Lettuce, Peas, Potatoes, Radish, Rhubarb, Rosemary, Sage, Salad Greens, Spinach, Strawberries, Thyme, Turnips.

JULYApricots, Basil, Beans, Beets, Blueberries, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Cherries, Chinese Vegetables, Chives, Cilantro, Cucumbers, Kale, Lettuce, Peas, Peppers, Potatoes, Radish, Raspberries, Rhubarb, Rosemary, Sage, Salad Greens, Spinach, Strawberries, Summer Squash, Swiss Chard, Tomatoes, Thyme, Turnips.

what’s in season

BC Restaurant News pg. 13

Call Ms. Mei McRae at:425.591.4360 or email her at

mei@enjoythecitybook.com to find out how you can reserve your ad space in North America’s

elite fundraising discount book.

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BC Restaurant News pg. 14

keep your patio pumping all yearWHILE OUR SUMMER DAYS CAN NEGATE THE NEED FOR A HEATED PATIO IN THE SUMMER, CHILLY NIGHTS, AND MILD WINTERS THAT ALLOW FOR 365 DAYS A YEAR PA-TIO SEATING, REQUIRE SUITABLE OUTDOOR HEATING OPTIONS, WHERE BOTH EFFECTIVENESS AND ENERGY EFFICIENCY ARE KEY.

One of the newer trends is selecting infrared radiant heat-ers, which directly warm people and objects only. In principle, they work just like the sun, no energy is wasted trying to heat the impossible, the air which blows away, meaning its both effective and efficient.

1. Totally open out-door courtyards: Forget the mushroom style patio heaters, these are inefficient and a huge cost to run. Instead architectural grade umbrella systems with integrated electric heaters provide both heating and coverage from rain and the sun, a great year round solution.

2. No overhead coverage but walls spaced fairly closely: Where there is no protection from the rain, and the space is not large enough for umbrellas, waterproof heaters are the best option. Many electric heaters have an IP65 rating for protec-tion from water, allowing them to be installed in outdoor areas where they will get wet. Open faced gas-fired heaters are not suitable in this application as they can get water logged and damaged.

3. Low overhead cov-erage: Up to 3m high.

Spaces with low ceilings cannot house gas-fired heaters and high intensity electric units can be overpowering when mount-ed low. Instead, mid-intensity electric heaters are the most suitable.. Additionally with these units there is no light interfer-ence in the space as the units do not glow like the quartz ele-ment heaters.

Controlling the operation of your heaters is the key to ensur-ing optimal power consumption and running costs. Zone control allows units to be controlled in groups, using only those units required in an area. Timers can also be added for further con-trol.

Remote controls, and Passive infrared (PIR) switches which detect movement in an area,

are good alternatives to timers. These are best suited with units that provide instant heat, such as electric infrared heaters, to ensure equipment is operation-al only when required.

The range of outdoor heaters is now quite comprehensive with attractive and cost-effective options with all the bells and whistles. This range of options means there is a heating sys-tem to suit any outdoor area and help your business keep customers coming back.

Article content contributed by Celmec International604.815.4084www.celmec-international.com

BC Restaurant News pg. 15

Photo By: Foodie Photography // www.foodiephoto.com

newsmakers

welcome to our new members

to follow BCRFA members on Twitter click here.

Kudos to ::::

West, Cin Cin, Blue Water Cafe & Raw Bar, and Araxi! Top Table Eateries Win Big At The Van Mag Restaurant Awards + More Information

Blue Water Cafe wins Restaurant of the Year!

Click here for other Vancouver Magazine Restaurant Winners!

Cioppino’s in Yaletown, has been selected to join the Distin-guished Restaurants of North America + More Information

Sysco hiring Restaurant & Foodservice Consultant+ More Information

New Benefit Additions ::::

We can help with your liquor control and licensing branch is-sues with BCRFA referrals and inside contacts to speed up the process.

Members now receive travel discounts and a dedicated travel agent - contact 604 669 2239 for details.

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

BC Restaurant News pg. 16

BC Restaurant News pg. 17

events

BC Restaurant News pg. 17

Mercantile Advance Corp.212-4700 de la SavanneMontreal, Quebec514-315-3750 x 201www.mercantileadvance.com

Sunshine Corner Cafe2810 43 rd AvenueVernon, BC778 475 5858

Kerrisdale Lumber Co. Ltd.6191 West BoulevardVancouver, BC604-261-4274www.kerrisdalelumber.com

FOOD & BEVERAGE PHOTOGRAPHY CLASSJune 24+More

VANCOUVER INTERNATIONAL JAZZ FESTIVALJuly 4+More

TASTE OF THE CITYJuly 17+More

BC HOSPITALITY GOLF TOURNAMENTJuly 19+More

BC RESTAURANT HALL OF FAME GALA EVENINGRiver Rock Casino & ResortSeptember 27+More

GREAT CANADIAN SHORE CLEANUPSeptember 26+More

GFS FRESH PRODUCTS, FOOD & EQUIPMENT SHOWOctober 19

2010 POWER SMART FORUM & POWER EXCELLENCE AWARDSOctober 27+More

WHISTLER CORNUCOPIANovember 14+More

BC Restaurant News pg. 18

Buyers’ Guide ListingsPlease note the following adjustments to the recently published Buyers’ Guide Listings:

CLEANING & JANITORIALEcolabReg Carriere203-15310-103A AvenueSurrey, BCt: 1-800-352-5326www.ecolab.com

FOOD PRODUCERPreviously listed under “Deserts”Valley Produce PlusTony Perkins2440 B 14th AvenueVernon, BC250-545-2924

Photo By: Foodie Photography // www.foodiephoto.com

BC Restaurant News pg. 19

reach thousands of business owners with one advertisement.

July Issue 2010

full colour advertisements starting at just $300.

604 669 2239info@bcrfa.com

online

next issue: July 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 CaesarOffice & BCRN Contributor: Candice Harvey

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

BC Restaurant News pg. 21

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