ISSUE N.03 | SEPTEMBER 2013

DISHING IT UP!

ST. MICHAEL’SSUSTAINABLE PROGRAM

BURLODGEIN THE COMMUNITY

INTRODUCINGBREAKFAST & BEVERAGE CART

A MAGAZINE FOR CANADIAN HEALTHCARE FOODSERVICE PROFESSIONALS

THIRDEDITION

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Whole Wheat Fresh Noodles

Now made with

New

TMThe Health Check logo, Health Check word mark, and Heart and Stroke Foundation word mark are trademarks of the Heart and Stroke Foundation of Canada used under license ©2013 Campbell Company of Canada

Leaders in health and wellness, we’re passionate about helping you create the best possible dining experience for everyone you serve. You can always count on us to provide you with solutions

in your kitchen while giving you the assurance of quality, consistency and food safety. To learn more, call your Campbell’s Foodservice Healthcare Representative at 1.800.461.7687

or visit www.campbellshealthcare.ca or www.campbellsfoodservice.ca.

Campbell’s® Vegetable Masala with Campbell’s Advanced Cuisine®

Cooked White Rice

Campbell’s Advanced Cuisine®

Meat Lasagna

Trepuree® Pasta with Meat Sauce

Primeminced® Ham

Eating Smart® Minestrone Eating Smart® Soups Make the Grade!The Heart and Stroke Foundation’s registered dietitians havereviewed these products to ensure they meet the specific nutrient criteria developed by the Health CheckTM program based on the recommendations in Canada’s Food Guide. A fee is paid by each participating company to help cover the cost of this voluntary, not-for-profit program. See www.healthcheck.org.

*8903 Campbells_GFS_Newsletter_ad_EN_r1.indd 1 2013-08-16 11:35 AM

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From The Editor: The Third Course is Served

Certified Celebration!

The Kitchen is Heating Up!

Goodbye Microwave, Hello Multicook

Burlodge’s Aspire Entree Plate Combo

Burlodge in the Community

LEAN Thinking Drives Burlodge

From The President: Managing the Challenges

Make Room for Optima RS

Alberta’s Optimal Solution

New Products from Burlodge

A Local, Refreshing Initiative

St. Michael’s Sustainable Program

Giving Breakfast A Boost!

Think Inside The Cube

A New Look For Burlodge

The Content

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Welcome to the third edition of Dishing It Up!, our effort at Burlodge to provide clients, partners and any other industry connections the opportunity to get a glimpse into what’s re-cent and relevant at Burlodge Canada.

As we undergo the process of assembling the resources and piecing together this publication, it occurs to me that today there’s rarely any lack of information to draw upon. Information is not the issue – packaging it is. How to present it in a way that is going to make a difference for today’s decision makers? How can we make your life easier and ensure you understand the full scope of options that Burlodge can provide without demanding too much of your time? We think this publication is just one effective way to reach out and make a difference.

Another vital component in reaching our audience is of course our Burlodge web site, which we’re proud to say, has recently been re-launched. Check it out at www.burlodgeca.com. Cleaner, more purposeful and easily navigable to quickly get you to the information you need – these are the sorts of ideals that have to drive these efforts, because at the end of the day, this is about giving our clients value that goes above and beyond the equipment they purchase. This is about striking a long term relationship and providing value along every step of the service chain.

Since establishing our business in the mid-1980s, we have dedicated ourselves to creating exceptional equipment that’s seriously durable, highly functional and yes, admittedly, stylish too. However, it’s one thing to build it, but the question remains – to paraphrase Field of Dreams – will they come? Will clients necessarily find you? And further, will they feel compelled to act based on what they encounter?

Rather than pose more questions, we’d rather be in the business of providing answers –the sorts of answers that are going to help your operation run more efficiently and economically. We hope you’ll start to find those answers in these pages, on our site and by speaking with us directly. And naturally, we hope that you’ll enjoy our third edition.

Bon Appétit!

The Third Course is Served.

EditorFrom the

Chad Reynolds

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DISHING IT UP

Manage for efficiency. Trim the fat. Run it lean and mean.

However the demands are expressed or imposed upon you, one thing is perfectly clear: these are challenging times for many operations. Budgets are stretched, resources overextended and managers are commonly expected to effectively do more with less. Yes, do more with less – it’s become the guiding mantra of our times.

Alongside this trend is the emerging issue of customer or patient satisfaction. Gauging satisfaction is now driving the way operations measure their success and, in some cases, how they reward staff.

As the ground appears to be shifting beneath our feet, managers and staff are try-ing to react with decisions that sometimes embrace change simply for the sake of change. They assume doing something different means doing something better. Let me assure you that this is not necessarily the case.

At Burlodge we believe the response to these changing times should begin by framing the discussion in a way that recognizes the inherent strengths of your operation. Rather than impose that ‘do more with less’ sensibility from the get-go, we say do more with what you have.

Understand first that there are many ways you can improve operations – and by extension, efficiencies – by properly assessing all the elements that go into your service and developing responses accordingly.

In simple terms, client experience dictates client satisfaction, so providing fresh, delicious food options is just the beginning. How the staff looks, the plate presen-tation, the improved quality of food that occurs when staff know how to use the cooking system to its potential – all these elements should be assessed, refined and implemented. We say, drop your assumptions about what can’t be done and rethink your system in terms of what more can be accomplished.

Continued on the next page >

Managing the Challenges.

PresidentFrom the

Paul Gauntley

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We encourage our clients to recognize that at Burlodge we’re far more than just the

leader in meal delivery equipment. With our depth of client experience forged over

the past 20 years in Canada, we have become one of the preeminent resources for

solving the day-to-day challenges that operations face. The combination of our

excellent products, talented staff, loyal clients and our ‘no empty promise’ approach

to establishing lifelong partnerships encourages us to be a positive influence in

how our clients function.

In the articles that follow in this edition of Dishing It Up, we invite you to see how

we’re trying to make a difference to all aspects of foodservice operations, from

fresh and local sourcing of ingredients, to engineering highly durable equipment

that is adaptable to a wide range of foodservice arrangements, right through to

something as simple as improving the presentation of food.

Throughout, we hope you’ll recognize that there are many strategies to adopt in

making an impact upon your success. What’s most appealing is that we’re always

ready to work right alongside you in making and managing the decisions that are

best for all levels of your operation.

IN BUSINESS SINCE 1977 - MADE IN CANADA

Integrity…………….... Experience…………….. Quality…………….

Service……………….

PresidentFrom the

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Burlodge UK Shares its Innovative Meal Tray SystemOne of the natural strengths of be-ing a global company is our ability to draw upon our extensive international resources to better share best practices throughout our partner organizations and with our clients. Wherever we oper-ate, the common thread that connects all our clients is confronting the chal-lenge of shaving costs and tightening operations while still improving patient satisfaction. There are many ways to re-spond to this pervasive issue, but we feel fortunate at Burlodge that we’re able to offer the insight of our deep experience and help make a difference to day-to-day operations.

Recently, what’s been generating great reviews and garnering an enthusiastic following among clients in the United Kingdom is our innovative Multicook

system, which we find is steadily replac-ing microwave-based operations. Multi-cook’s appeal to foodservice operators is found in its sheer adaptability. Its design ensures that it’s simple to install and its functionality is effortless to operate. Given that each healthcare facility has a range of demands specific to its needs, this system is prepared to meet the operational realities of today.

Easy, Adaptable & Efficient

The MultiCook does not rely on a specific patented technology or food package, nor does it depend on one food processing facility or contractual management agreement to implement. It is comprised of a Lean-tray assembly work pod in a ward-based pantry, so one staff member can quickly prepare meal trays using modular equipment. Meals are then re-heated on demand using the Burlodge Regen 120 oven (see page 11 for a profile), which is fast and delivers excellent results.

With this system in place, vegetables are steamed and look attractive while proteins and starches are reheated naturally and retain their moisture. Heat and steam surround the entire entree guaranteeing even heating and no cold spots. Food is charged with heat energy, which allows continued warmth of food after it is removed from the oven. All kinds of foods can be re-heated in the Regen 120 oven allowing for greater menu diversity when compared with microwave use.

The proof of the MultiCook’s influence can be counted in the number of facil-ities that are taking the step to switch over from microwave systems. At one site, 15 MultiCook ovens replaced 45 microwaves, and not long after that the reviews from both patients and staff registered a notable uptick. Food qual-ity improved, meal service was found to be more efficient and calm, and staff thoroughly appreciated how easy it was to adapt to and use the system.

Hello MultiCookGoodbye Microwave...

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OPERATIONALBEFORE (microwaves)

A laboured task, can only reheat 4 meals at one time.

Lunch service normally takes 1 hour. Each meal takes about 4 minutes to prepare.

OPERATIONALBEFORE (microwaves)

A slow service. Meal service takes about 1hour and 10 minutes per ward.

PRESENTATIONBEFORE (microwaves)

Rice pudding explodes

Pureed meals get dried/crispy around edges

Rice get too hard

Some main meals come out too dry (roast meals and jacket potato meals)

PRESENTATIONBEFORE (microwaves)

Some meals come out crispy round the edges

Roast meals too dry

Meal appearance poor

AFTER (MultiCook)

Each ward takes 12-15 minutes.

Able to hold back meals if the patients are not ready.

The meal service feels smoother and time is there to complete all tasks.

AFTER (MultiCook)

Service time halved

Extra time for patient interaction

Staff are much happier and do not feel rushed.

AFTER (MultiCook)

Rice pudding stopped exploding

No issues regarding the pureed and rice meals

The food presentation improved andthe food looks more appetizing

AFTER (MultiCook)

No issues with the quality and the presentation of the meals.

PANTRY MEAL PREPARATION STAFF(1 PER PANTRY)

WARD TRAY SERVICE STAFF(SERVING 30 PATIENTS)

A Comparitive AnalysisThis is a trend that is following MultiCook implementations at a number of sites. A recent survey of a meal service staff team that had been using microwave service previously gauged their assessment after the MultiCook sys-tem had been employed. The results were clear:

MultiCook is HereWe’re currently in the midst of developing a MultiCook functional plan and equipment system for Canada, so if your operation is intrigued with the prospect of what the MultiCook system could mean for your overall client satisfaction, Burlodge is canvassing prospective partners for trial site locations. Contact us soon and we’ll assess whether your site qualifies for consideration. Until then, take advantage of how our global reach at Burlodge and the experience we bring to the table can help make your local operation world-class in its own right.

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Acute Care & Senior Living Stand-Alone and Enterprise Solutions• Improve patient satisfaction with

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Contact CBORD today to learn more. Email us at sales@cbord.com, or call 607.257.2410

cbord_burlodge_2013.indd 1 9/3/2013 10:02:05 AM

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Introducing...

FunWare!

Clear Blue Lids

What better way to lighten up the room and put a smile on kids’ faces when it comes to mealtime than giving children’s dishes an uncommonly fun twist? Burlodge proudly introduces its Fun Ware line to Canada, a set of porcelain china that’s designed expressly for kids and kids only.

Fun Ware features the forever-smiling character of Buddy Bean, who appears in orange, red or green. He gives kids a reason to smile whatever dish he appears on, and the dishes definitely have their own appeal, from deep cereal bowls to rectangular sandwich plates.

Transporting racks with the protection of disposable plastic covers is common for many operations and Burlodge has the dispenser and bulk rolls of bags to handle the job. Our dispenser is designed to deploy both our 64” and 67” disposable bags in an efficient, effortless manner while our disposable bags are food-grade polypropylene plastic (CFIA approved) that come in rolls of 200 bags per roll.

The mobile bag dispenser is made of 304 stainless steel and is fully welded with a tubular construction, rein-forced with support gussets. It has two easily remov-able rods that hold a bag roll each and 4” heavy duty threaded casters with brakes. The tray rack rolls under-neath the dispenser and the bag can be pulled over the rack with ease. It’s simple, smooth and effective.

Clearly a better way to showcase your food presen-tation, Burlodge’s Clear Blue series of high heat lids for plates, bowls and cups is a departure from solid dishware lids. It’s not hard to see all of the benefits that these lids bring to meal presentation.

It’s In The Bag!

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DISHING IT UP Ready for

REGENeration?As the directive ‘Reduce, Reuse and Recycle’ has encouraged us to re-consider how we interpret the three traditional R’s, at Burlodge we propose another alternative that will appeal to foodservice operators eager for fresh options. Namely, ‘Rethink, Retherm, Regen.’ Specifically, the Regen 120, our revolutionary small oven that may be the equipment that inspires many operations to reassess whether current microwave technology can keep up with today’s demands.

True, microwave reheats at a rapid rate, but the Regen 120 delivers the solid performance to reheat food at a fast rate without drying or scorching food, while only requiring a 120 Volt connec-tion (also available in 208 Volt at lower amperage). Using convection heat, it will reheat plated or bulk foods and will even cook foods. And if food needs to be browned or crisped, no problem, the Regen delivers.

Constructed of 304 Stainless Steel ensures the Regen 120 is thoroughly durable and easily maintained. It’s available with five wire grids (each measuring 23.5” x 15.75”), with spacing of 2.5” between the grids. The Regen has the capacity to hold up to 30 eight-inch plates and occupies the footprint of only one-and-a-half microwaves, which makes it very appealing in terms of maximizing bang for the buck.

This equipment represents the sort of easy to handle technology that gives operations the latitude to do more. Touch screen controls, a programmable control panel that can monitor shelf by shelf reheat/cook times, see-through double-glazed doors, and even an optional humidification system that introduces dry steam into the chamber to help speed cooking times and retain food moisture. It can reheat a china-plated meal from a chilled state – with or without a plate lid – or from a frozen state, it can handle pre-plated meals in disposable containers (e.g. Meals on Wheels) and it can accommodate bulk food reheating from a chilled or frozen state, as well.

In a word, it simply outperforms mi-crowave technology. All these assets contribute to giving operators far more control over managing their systems. When you consider the many immediate advantages of adopting this system into your operation, maybe it’s time to start rethinking retherm now and enjoy the remarkable benefits of Regen.

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Heating up the

Mobile Market

The Burlodge GTR Series of mobile serveries:

Some might say that our competitors are feeling the heat because Burlodge has created an unbeatable line of mobile hot food servers. As many of our customers have grown accus-tomed, here’s another line from Burlodge that earns its reputation by combining outstanding design, durability, functionality and value. Whichever model appeals to your needs, each of our hot food servers is ready to meet the demands of today’s operations.

Burlodge hot food servers are built of stainless steel 18/10 [AISI 304] Scotch Brite Finish and feature ergonomic push handles and a robust built-in bumper. Double-wall construction and isothermic insulation to minimize heat disper-sion combines with non-flammable, chemically neutral insulation to ensure optimum safety and efficiency. A drain tap for water is located in the upper tank(s), which includes a moulded upper section with a reservoir to prevent any liquid leakage, while the lower section has an easily accessible retractable door. The moulded control panel is effortless to use and is designed to ensure quick cleaning. This is all mounted on four 160mm/6.3” polyurethane rubber wheels – two fixed and two swivel wheels with a pedal brake.

This is professional calibre equipment that food service operations need in today’s market.

GTR211

GTR223

GTR212

• One heated upper single tank 2GN 1/1 capacity • Two neutral lower compartments• Rated Power Input: 1200W• Electrical Connection: 110V – 1Ph – 11A

Insulated fold down 180° covers

• Two heated separated upper tank 2GN 1/1 capacity• One heated lower compartment• One neutral lower compartment• Rated Power Input: 1200W• Electrical Connection: 110V – 1Ph – 11A

Insulated fold down 180° covers

• One heated upper single tank 2GN 1/1 capacity• One heated lower compartment• One neutral lower compartment• Rated Power Input: 1200W• Electrical Connection: 110V – 1Ph – 11A

Insulated sliding covers

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DISHING IT UP Burlodge

BlueFor such an everyday occurrence, it’s far too easy for us to take eating for granted. Yet, for those who live with the challenges of Alzheimer’s or visual impairments, dining is anything but easy. That’s why Burlodge is taking a hands-on approach to meeting the needs of people who deal with these issues by developing tools to alleviate those challenges and make sure nutrition is readily accessible.

What has emerged out of our extensive research is Burlodge Blue, a special set of china designed specifically to help improve the dining experience. We called it ‘Blue’ because our findings revealed that a light sky blue pantone colour was best for this audience. Working in collab-oration with a number of operators as well as occupational therapists, our development process focused on the specific shapes and sizes that would best accommodate the needs of these individuals.

Standard place setting includes:

• 8” plate with rim

• 8” plate with deep rim

• Large 3 sectioned plate

• Large pasta bowl style plate

• Small dessert plate

• Coffee/tea cup

• Two-handled bowl for soup/cereal

• An assortment of lids for the above

Staying responsive to client needs is an inherent part of how we operate at Burlodge, especially when it comes to the details. Case in point: our new Deep Dessert Dish shows how adaptable we are to the ever-evolv-ing nature of food service operations. Recognizing that clients wanted larger portion sizes in a high heat-friendly, reusable plastic dish for warm desserts, we crafted this multi-purpose (desserts and salads) dish to meet the demand.

This multi-functional side dish is 2” deep and 3.5” x 3.5” square and is the perfect option for a range of dishes, from salads, puddings, fruit sections and even fruit crisps which can be prepared ahead of time and heated on the hot side of the tray. This Deep Dessert Dish can be used with a clear blue plastic reusable lid or high heat disposable lid. The dish comes in a range of colours – just contact us to find out about availability.

Deep’n’Delicious

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Great taste, never fried!

Healthy Bake® 1oz Cod Nuggets

Healthy Bake® 4 oz Haddock Fillet Portions

High Liner introduces oven-ready Healthy Bake® Cod Nuggets and Haddock Fillet Portions. Light and crispy Panko breading on premium quality Cod Nuggets and Haddock Fillet Portions delivers great taste and lots of crunch, yet they’ve never been fried!

Perfect for healthcare, contract feeding, schools and any other establishment

that wishes to provide healthier oven-ready menu options. Healthy Bake® Cod Nuggets and Haddock Fillet Portions, are low in sodium, have zero trans fat, low saturated fat and are a good source of fibre.

1-800-387-7422www.highlinerfoodservice.com

HL2067_HealthyBakeAd_FSN.indd 1 12-09-03 11:08 PM

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Butter

Food

Cert.

B.A.F.

On March 19th, 2013 the Burlodge Canada Opera-tions & Training Specialist (OTS) team, in an effort to keep their knowledge base up to date and their skills sharp, partook in the ADVANCED.fst re-certi-fication course on food safety.

The ADVANCED.fst is TRAINCAN’s Canadian man-agement level food safety program which is an exam based training and certification program for food retail and foodservice professionals. This cer-tification course was developed in Canada based on Canadian Food Retail and Foodservice Regula-tion and Code in partnership with Health Canada and the Canadian Food Inspection Agency.

With a focus on constant and never-ending im-provement, the Burlodge Canada OTS team suc-cessfully completed the course with each person scoring in the 90th percentile on the final exam. To that end, the Burlodge OTS team believes that re-certifying themselves in this area will bring value to our clients and continue to foster their confidence and trust in our evolving partnerships.

CertifiedCelebration!

Nicole Evans, Helen Scott, Phil Sanders, Francine Vanesse & Elaine Renault

®

™

Stop peeling, boiling and mashing.Proven results with re-therm meals!

Visit baf.com/naturalmashed for FREE samples and special offers.

12/12.59oz pouch [BAF #10458] • 1/40lb bag [BAF #10491]

Great taste, never fried!

Healthy Bake® 1oz Cod Nuggets

Healthy Bake® 4 oz Haddock Fillet Portions

High Liner introduces oven-ready Healthy Bake® Cod Nuggets and Haddock Fillet Portions. Light and crispy Panko breading on premium quality Cod Nuggets and Haddock Fillet Portions delivers great taste and lots of crunch, yet they’ve never been fried!

Perfect for healthcare, contract feeding, schools and any other establishment

that wishes to provide healthier oven-ready menu options. Healthy Bake® Cod Nuggets and Haddock Fillet Portions, are low in sodium, have zero trans fat, low saturated fat and are a good source of fibre.

1-800-387-7422www.highlinerfoodservice.com

HL2067_HealthyBakeAd_FSN.indd 1 12-09-03 11:08 PM

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We suspect that one day in the not too distant future all food service opera-tors will cast a look back on how meals were once prepared for delivery and simply shake their heads in amazement.

That’s because there’s little reason operations still have to cope with out-moded standards when better options are readily available.

Consider, for example, the use of insulated meal tray containers, which actually provide no active temperature maintenance and result in food that’s never at its optimum temperature. Then there are passive temperature maintenance systems, such as induc-tion or heated plate pellet style bases, which feature overly heavy meal trays upon which cold food has little chance of remaining cold. In both these sys-tems special tray ware is required that only fits the particular system, which typically translates into objectionable replacement costs.

This leads us, naturally, to a far sim-pler and more effective notion: what about a system that could keep hot food hot and cold food cold all on one cart using any type of trayware? The answer is well within reach right now, and it’s called the Optima RS (Room Service), a small and manageable, lightweight cart that, once connected to a regular power supply, will charge the hot side of the cart while perfectly cooling the other side. Where other food operations will deploy a food cart every 20 minutes whether it is full or not, or may fill and hold the cart until it is ready for patient service, with the Optima operators can opt to move the cart to the ward earlier and leave it plugged into a 120 connection until ready to deliver. Slide a tray into the Optima RS and the self-sealing divider will ensure your separate parts of the tray are kept in distinct temperature-controlled environments. The tray is kept flat and the equipment lends itself to any type of service, including china, plastics, paper and foil. The sectioned compart-ment design of the Optima RS ensures when a tray is added or removed from the cart, only a small number of other trays are open to the outside, thereby regulating temperature control.

The Optima RS is constructed of stainless steel NS 304 and features rounded internal corners as well as Burlodge’s characteristic detachable divider wall. Temperature setting is safe and simple while the see-through doors allow for quick visual checks. The side panel is made of high impact thermoplastic, which is an essential component of the cart’s lightweight design. Refrigeration is through static cooling within each chamber while static heating on the other side of each chamber provides hot temperature maintenance. Excellent insulation for cold cavities along with temperature resistant material housing the hot side ensures Burlodge stands by that promise of keeping hot food hot and cold food cold. The heavy-duty stainless steel bumper with plastic wraparound protection works in combination with four solid 160mm (6.3”) double-bearing casters with non-marking tires to ensure both durability and maneuverability.

OptimalTechnology

Make Room For Optima RS

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Optima SpecificationsThe design of Optima RS’s unique single tray system enables the delivery of plated meals on a one-piece flat tray. There are two tray sizes: the “575FT” 575mm / 22.6” wide Flat Tray has an equal area between the hot and cold sections. This provides a larger area for cold items and achieves individual meal requirement without any restrictions. The “530FT” 530 mm / 20.9” wide Flat Tray allows for the hot and cold side to be varied in area depending on where the tray is inserted into the divider wall.

Typical of Burlodge equipment, the ergonomic handle on the Optima RS upholds our commitment to human friendly interaction. Polycarbonate doors are transparent and are mounted on heavy gauge hinges with mag-netic latching and lightweight aluminum handles.

The control panel is a fully programmable LCD display that indicates both hot and cold cart air temperatures.

Burlodge offers the Optima RS in two sizes: short and medium, which feature two and three chambers, re-spectively. Each chamber is accessible from both sides of the cart and divided into a hot and cold section by means of the removable insulated thermal barrier. As well, each chamber is fitted with cold and hot section transparent doors. The Short Model (used commonly for Room Service) can accommodate a total of 16, 12 or 8 trays; the medium model carries 24 or 18 trays.

Now do you think you’re ready to put that tired, out-of-date equipment behind you? It’s time to look forward to how Burlodge can enhance your room service with equipment that is built for today’s operations as well as the challenges of tomorrow.

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Stream of DreamsRecognizing how vital water conservation and protection is, Burlodge North America donated $1,000 towards the Stream of Dreams program, a conti-nent-wide educational program that teaches children between the ages of 4-13 the importance of water issues. The award-winning Stream of Dreams Murals Society offers watershed education through community art programs that help people understand their connections to water and fish habitat. It emphasizes how people can make behavioral changes to protect streams, rivers, lakes and our oceans. Children learn about the issues and then paint a fish that is mounted on the outside of their school to demonstrate their learning while serving as a colourful reminder to the wider community.

Wherever we operate, Burlodge takes distinct pride in becoming an active community partner because we strongly believe that an investment in our communities and its causes are always worth it. Here’s a quick rundown of some of the initiatives that we’ve involved ourselves with over the past year.

Burlodge in the Community

Burlodge’s Angelo Speranza and Paul Gauntley were very honoured to represent Burlodge in the fall of 2012 at a local school in Ontario where they shared in some quality painting time with students.

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Partnering with Humber CollegeAt Burlodge we feel it is an essential part of our mandate to help develop the next generation of talent within the healthcare foodservice management field. Our partnership with Humber College’s Food and Nutrition Department gives us a direct oppor-tunity to share in the challenges of this field and let students understand the range of experiences they are training to manage as they prepare to enter the field.

Through a recent donation we made, students in this program now have access to a Burlodge Meal Delivery system in the food lab. Being able to work with the equipment that they’ll likely encounter within the workplace in the near future means they can grow accustomed to developing menus, testing and reheating a variety of products, and, most vital, growing increasingly familiar with the mission critical equipment that they’ll find in a range of healthcare kitchens.

To help enhance that commitment, each year Burlodge Canada opens its doors to student placement within our head office in Brampton. This supervised learning experience finds the company’s senior leadership team assigning projects and arranging for healthcare location site visits so students can gain a hands-on appreciation of the many challenges involved in the day-to-day workings of a foodservice environment. This placement program truly bridges the academic and the practical, and it gives stu-dents the confidence to launch into their careers. As well, these placements are great for Burlodge in terms of receiving feedback from the projects completed by these student placements, thereby improving the services we continue to offer our clients.

As an annual ritual, Burlodge Canada holds a writing contest for students of Food and Nutrition which asks them to research and submit articles to the blog, ‘kitchenheat.ca’. By sharing their research and publicizing it to a wider audience we are at once giving students a voice while keeping industry leaders up to speed on the current ideas within the industry. We also acknowledge the student with the best article with a generous award.

With respect to awards, Burlodge celebrates the accomplishments of the Food and Nutrition Department students with two awards that are handed out at the Awards and Scholarships event each year. The Burlodge Canada Award celebrates the leader-ship and creativity of a graduating student while the Susan Ginther Award is presented to a student entering the Food and Nu-trition Department who has achieved honours in high school and who demonstrates an understanding of customer satisfaction through quality control.

We look forward to our continued partnership with Humber and we especially look forward to helping cultivate some of the best talent that’s entering the field of Food and Nutrition knowing that they’re going to make such an impact on organizations and clients for years to come.

Each year Burlodge Canada opens its doors to Humber students for a daylong workshop and 3 week work placement program within our head office in Brampton...

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House Warming: El SalvadorIn January 2013, Burlodge’s Helen Scott RD (Director Western Operations) travelled to San Vicente, El Salvador with Stepper Custom Homes from Calgary to meet the challenge of building ten homes within a week. Helping communities build these homes, which featured poured concrete floors and galvanized steel construction, was a great success, but what Helen took away from the week was how special it was to make such memorable connections with people who live in dramatically different environments. Learning how to collaborate, share stories, experiences, and yes, successes together was an incredibly rewarding and humbling encounter that she’ll never forget.

She’ll also never forget how badly her soccer team was beaten when their group visited a local orphanage and struck up a game. Naturally, Helen had some time to visit some other attractions and learn about the culture of El Salvador. On behalf of the Burlodge family we congratulate Helen on her accomplishments and appreci-ate that she’s devoted her vacation time to helping others in need.

On The Pitch!Back in the summer of 2012, Burlodge Canada sponsored a local boys under 8 soccer team which affectionately ac-quired the name, ‘The Burlodge Blues’.

Our little men were part of the George-town Soccer Club and as sponsors, Burlodge helped pay for team uni-forms, balls and weekly training camps for the kids.

Coached by company President, Paul Gauntley and Burlodge warehouse assistant Leon Shmukler, the team played 18 toughly contested matches. Many goals were scored, countless orange segments consumed and some stressful coaching decisions made.

Kids and adults alike had a great time and it was such a huge success, we’re doing it all over again in 2013. Go Blues!

Helen and her team get ready to make a difference to the life of one family in El Salvadore!

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Sharing the Holiday SpiritAn encouraging trend in recent years during the Christmas holiday season finds Burlodge foregoing the tradition of sending cards to clients and instead direct-ing those monies towards charitable causes. Clients now receive e-cards and the true spirit of the season goes into giving to those who could truly benefit from donations.

In 2011, Burlodge Canada and Burlodge USA, along with funds contributed by staff, joined forces to make a considerable donation to the Ricky Martin Founda-tion ( rickymartinfoundation.org ). This organization is dedicated to providing a safer world for children by aiming to bring an end to the exploitation of children due to human trafficking and modern day slavery through its initiative, People for Children. Estimates suggest that 1.2 million children are trafficked worldwide every year and exploited through forced labour, commercial sexual exploitation, prostitution, servitude and other forms of slavery. The donations raised can make a significant difference to combatting this most contemptible of crimes.

This past holiday season, these two Burlodge operations once again combined resources and made a year-long commitment to sponsor two children through Plan Canada ( plancanada.ca/childsponsorship ). This internationally renowned children’s charity has, since 1937, been working towards ending global poverty and improving the lives of children. Our efforts find us sponsoring two children: Emmaculate, a five-year old girl from Kenya and Kumbirai, a ten year-old boy from Zimbabwe. We’re very pleased to be involved with these two impressive orga-nizations and we’d like to extend our thanks to Burlodge staff for their generous contributions as well.

MovemberReportTaking Action Against Cancer

In what has become a global phe-nomenon in recent years to help raise awareness about prostate cancer, the Movember movement continues to gain profile and generate significant donations for a great cause.

Participants are expected to grow moustaches for the month of November and help raise funds within their communities.

For the past four years, members of the Burlodge team have participated in the event.

This past November, they raised a record $1,843 to contribute to the campaign.

Thanks goes out to the likes of Chad Reynolds, Thomas Holzschuher, Paul Gauntley, and Rob Bardos (all pictured above) as well as to others who participated and contributed donations.

Emmaculate

Kumbirai

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Bonduelle Minute Vegetables• Perfectlysuitedforrethermsystems.• Alreadycooked,nopreparationtime.• Preserveallthenutrients,tasteandtexture.

Present in over 80 countries, Bonduelle is the world’s undis-puted leader of processed vegetables. The Canadian division oversees more than 2,000 employees and 800 growers who harvest and prepare vegetables in 7 plants across the country.

Minute Cordial Mix-Tonic

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This is the story of how an apple changed the thinking – and eventually the eating – at one of Toronto’s most well known teaching hospitals: St. Michael’s. It all started when a dietetic intern decided to investigate the ways in which the Food Services Department could become more sustainable. First measures had already involved imple-menting recycling and composting stations in the cafeteria and around the hospital. The next step towards sus-tainability involved taking a closer look at ways in which food was procured. A number of areas were identified where changes could be made including Fair Trade, organic production methods,

sustainably caught seafood and locally produced foods. But the most straight-forward step revolved around apples grown in Ontario, which seemed like a good place to start enacting change.

Fast forward to the beginning of 2011 and the team at St. Michael’s is now assessing the pros and cons of a new chicken menu item, though the manager of the department, Heather Fletcher RD, was shocked to discover the product comes all the way from Thailand. This was the beginning of lasting change for the food service team. Another significant development occurred later that spring as Fletcher

was approached by a member of the Greenbelt Fund, an organization that had been provisioned with $4.5 million to distribute as part of the Broader Public Sector Investment Fund. This grant oppor-tunity allowed Fletcher to customize her application and gear it towards further investigating the possibility of local food procurement.

In July of 2011, thanks to the Greenbelt Fund grant, Fletcher hired a local food pro-curement coordinator on an eight month contract to explore how St. Michael’s Hospital could focus more on fresh, locally produced foods. According to Fletcher, “patient satisfaction is a primary outcome measure of healthcare food service. Add-ing local products seemed a natural and logical way to add fresh to the menu and increase patient satisfaction. Our patients are our priority and we wanted them to know that through the menu choices we offered to them”.

As a point of departure, the team first zeroed in on replacing frozen and canned items with fresh fruit and vegetables. It bears pointing out that prior to this initia-tive, St. Michael’s was a fully outsourced, cold plate, retherm environment. In order to make this initiative sustainable beyond the duration of the grant, they worked with their current distributors within production methods and labour alloca-tions when considering new products and recipes.

The first recipe developed was an Ontario blueberry crisp featuring fresh blueberries. This item was plated raw into a soup bowl with a compostable soup lid and cooked through the Novaflex tray retherm system that St. Michael’s has been using since January 2007. Although this item was indulgent ($0.65 per serving) the impact of the item on patient satisfaction was impressive and simple menu engineering more than compensated for the increased cost of this dessert.

St. Michael’sSustainable Program

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Next, the team moved on to enhancing the menu with fresh seasonal vege-tables. Items such as corn on the cob, fresh steamed broccoli, whole fresh peaches, Ontario grown pears and local apples took their place on the menu with positive results in terms of patient satisfaction.

During the implementation process, the local food coordinator carefully surveyed patients to find out if the new menu items were meeting their satisfac-tion. Questions focused on finding out how important local food procurement is, how they enjoyed the local food options, as well as issues of portion size, taste and overall satisfaction with meals during their stay. With additional comments also encouraged, the data was compiled to determine if patient satisfaction had increased (one of the goals of the initiative), while remarks were considered in helping to tweak the new recipes.

The next items to make their debut were bias cut carrots and roasted Parisi-enne style potatoes (grown in Ontario, though!). These two items in particular highlight some of the work being done in other areas of the sector. Farmers and processors started to propose processed items which made the idea of change easier given how tightly allocated labour is in the hospital food service environ-ment.

Simple as these items were, Fletcher insists these two options, along with the blueberry crisp, had the greatest impact on patient satisfaction results. It goes to show that simple changes are noticed and appreciated by patients. Once the Ontario blueberry season was over, a local baked apple crumble took its place. Sliced Ontario apples became available through one of St. Michael’s broadline distributors, making this comfort food possible.

The naysayers of this type of program identify the challenges of Canadian winters as the biggest drawback, so to compensate the team looked towards protein and storage crops for their big wins. With the help of their Group Pur-chasing Organization (who also received a grant from the Greenbelt Fund to research their role in institutional food procurement), St. Michael’s was able to introduce some Ontario proteins to their menu including a precooked chicken strip, which stars in a lunch and dinner recipe.

Some hospitals also contend that employing retherm systems makes it challenging to prepare these ingredients properly, but as St. Michael’s proved in developing their recipes – and, indeed, as other facilities are discovering as they adopt this fresh, local approach – the existing retherm systems are perfectly effective at boosting patient satisfaction.

Meanwhile, as contracts came up on various items, Fletcher took the oppor-tunity to replace the items that did not receive positive patient feedback with items that included locally procured ingredients and that were created in

house. The lunch item for Fridays at St. Michael’s is a chicken and apple wrap, all of the ingredients with the exception of the wrap coming from Ontario. The sec-ond item using the pre-cooked chicken strip is an Ontario butter chicken, which includes Ontario vegetables and a pre-made sauce. Fletcher refers to this type of “cooking” as lightly processed since this department does not have the abil-ity to cook items from scratch.

Behind this program’s success is a combination of due diligence, project promotion and staff engagement. It was imperative that the locally procured items went through the same scrutiny as any other food item in terms of HAACP certification, federal and provincial standards. Additional certifications were added to the roster such as the GAP Canada Standards (good agricul-tural practices) for growers. As well, St. Michael’s honoured all contracts, which encouraged the focus on fresh fruit and vegetables. The initiative received a lot of outside press, which helped to create momentum and allowed an oft-criti-cized sector of hospitals to feel proud of their work thanks to the positive reviews.

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In addition, internal promotions were tackled in the form of patient informa-tion sheets, posters throughout the hospital, a local food cookbook as a fundraiser for a hospital mission and promotional tables at various internal events. Fletcher reports that one of the most unexpected and heartwarming aspects of this initiative was the way that the food service staff really got involved in the project, offering sugges-tions and feedback, asking for recipes so they can cook some of the items at home and displaying a renewed sense of pride and engagement with their work. It’s clear that food really does have the power to bridge gaps, break down barriers and alter the lives of those involved in this type of systemic change.

Although St. Michael’s has enjoyed immense success with this initiative on such a large scale, this type of change is not without it challenges. It was really exciting for St. Michael’s to be able to offer patients a local fresh peach from the famous Niagara growing region (think wine and tree fruit) to replace im-ported canned peaches. However, the first week they were expected to arrive, the local food coordinator and Fletcher excitedly looked into the fridge only to find softball-sized, rock hard imported peaches from California. Chalk it up to early stage growing pains, though they certainly questioned whether this initiative was going to work at the time.

A lot of work then took place to let the distributors know that there is a difference between locally sourced products and imported products. When specified, an Ontario version needed to arrive. This was a significant shift because in the past product origin was of no concern. With diligence, patience and some returned products, the dis-tributors began to become much more reliable with their delivery of Ontario products.

The effort called for the food services team to be equally flexible in their approach to allow the sector to change and grow alongside them. This meant a complete dismissal of an “all or noth-ing” philosophy so Ontario ingredients could be incorporated into a variety of menu items. The Foodland Ontario definitions were employed to guide menu options that contained more than one ingredient. This allowed for items to be carefully named in order to reflect the amount of Ontario content in a recipe. It is this flexible model that will allow for the long-term success of the initiative as the rest of the distribu-tion chain becomes more engaged. It will also allow other hospitals to use St. Michael’s Hospital as a viable model of what is possible and how this type of program can be used to increase the wellbeing and experience of patients across the country.

Since the end of the grant period the local food initiative at St. Michael’s Hos-pital is alive and well. New Ontario items have been awarded contracts (a vital link in this type of change) and patients con-tinue to enjoy these recipes. The hope is that this program will continue to grow and thrive as producers and farmers be-come more aware of institutional needs and how to engage in institutional procurement. Although it is almost a year since this program’s inception, it is still early days with lots of potential for increasing the amount of local food pur-chased by St. Michael’s, but this hospital is well on its way to leading the path to a fresh food revolution. And to think this idea started as a mere seed (from an On-tario apple!) which has blossomed into sustainable institutional change.

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See apetito MultiFlex in action atapetito.ca/multiflex

Get the easy-to-use patient meal system ideally suited for Burlodge equipment.Finding a cost-effective meal solution to satisfy every patient can be quite a challenge—and apetito MultiFlex is the answer.

Based on a “room service” concept, the innovative apetito MultiFlex meal system offers your patients a menu of 25 easy-to-heat, individually portioned entrées, while giving you the efficiency, flexibility and savings you’re looking for.

• Can be purchased in quantities as small as 12 at a time

• Heat up quickly and easily

• Can last a full year in the freezer

• Perfect for use with Burlodge equipment

Diabetic, vegetarian, texture-modified options—no matter what your patients need, we have a menu to match, to tempt their taste buds and get them excited about eating again.

Serve up a little happiness in your hospital, with apetito MultiFlex.

Get a free sample! Call us at 1-800-268-8199 or visit apetito.ca/sample today.

Big on ta st e, low on wa st e!

How it works

1. Remove film; place supplied china plates ontop of meal trays.

2. Flip plate and tray over together, with one simple flip of the wrists.

3. Heat in your Burlodge equipment. Remove cover and serve.

apetito.ca/multiflex

10237_apetito-Bldg-Ad_FA.indd 1 2013-08-30 12:38 PM

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Operators across North America have asked – is there a dish that can reheat half portions well? Is there a dish that can keep food items separate from one another so a gravy on a meat does not get the potato soggy? Is there a way we can reheat and crisp up items on a plate while other items stay moist ? Is there a way of reheating diced vegetables without drying them out at the edge ?

Our newest innovation is a combination plate and lid system comprised of a full rounded square dish and clear lid along with a half size plate and lid. They can all work together or act separately. It is up to you and your need for that patient at that meal. Not only does this dish combination look great but it adds considerable flexibility.

Make a great first impression with Burlodge’s Aspire Entrée Plate Combo.

Want to make a good First Impression ?

Burlodge has the answer

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Let’s state the obvious: hospital food does not earn a loyal following of rav-ing fans. Commonly considered bland and poorly presented by a public that is very discerning about their food, it’s little surprise hospitals continue to earn a poor reputation for the dining experience. This is especially true when patients who feel vulnerable yearn for normalcy and control.

Let’s be realistic: the public institution that is Canadian healthcare allocates dollars primarily to front of house medi-cal services while back of house support assumes secondary importance. Despite the volume of activity increasing, food service departments must get by on shrunken budgets while still meeting strict guidelines around menu devel-opment, nutritional/clinical protocols and, in some cases, labour agreements. As kitchen technology has improved in

recent years to help enhance efficien-cies, food safety and food temperatures, oddly it seems that this technology has also been blamed for poorer quality hospital food.

Let’s be frank: Technology is not the problem. Frequently used today is advanced retherm equipment which enables kitchens to prepare patient meals ahead of service, keeping them in a chilled environment until just before delivery. At this point, food to be served hot is heated while food intended to be kept cold is chilled. Both are on the same tray ensuring timely, efficient delivery. It’s expressly thanks to the retherm technology that kitchens are able to achieve those goals of efficiency, food safety and temperature. On the contrary, technology is an enabler, not a detriment to quality.

What truly deserves closer scrutiny re-volves around the food used – it’s qual-ity, freshness, as well as the manner it’s presented and served to patients. Poor quality food is not going to miraculously improve in a retherm system. Poor pre-sentation gets the reception it deserves from patients. Lacklustre service by staff towards patients can contribute to a less than enthusiastic experience overall. The simple fact is, there are many variables at play with food service, and focusing on the technology is akin to the prover-bial blaming of tools for poor quality workmanship.

A Local, Refreshing Initiative

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5

Local food on this tray:

1. Corn & Barley Risotto2. Pesto Chicken3. Zucchini4. Tomato & Cucumber Salad5. Apple Crisp

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The Move to RefreshThat’s why we at Burlodge are leading the charge in helping clients recon-sider how they can use retherm to generate positive results. Our Refresh initiative is designed to infuse menus with fresh food items that speak to the quality and care facilities can offer pa-tients every day. Promoting fresh food on patient trays resides at the heart of this movement, the hope being that it will boost patient satisfaction and improve staff engagement while still adhering to budgetary and labour restrictions.

The Refresh program revolves around providing a nourishing dining ex-perience for patients with menus highlighting familiar comfort foods, fresh fruit and vegetables, dishes that require simple preparation, all served with an elevated sense of care. Locally sourced ingredients give facilities the opportunity to engage with local farmers, to access the freshest seasonal products and demonstrate the facility’s willingness to strengthen the local economy by sourcing more ingredi-ents from close to home.

The framework of the Refresh initiative is meant for any facility – even kitch-en-less facilities – to participate. The simple to follow recipes are based on assembly rather than cooking from scratch, which is intended to accom-modate the broadest of staff skillsets as well as budgetary requirements. The Burlodge team is always prepared to collaborate with clients to propose menus that allow for more indulgent items that offer a wow factor to feature alongside simple, fresh and local fruit that can be thoughtfully sourced at inexpensive rates.

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Recipe for SuccessWe’ve developed an extensive range of recipes, from no-bake desserts to homemade pizzas, all of which are included in our comprehensive recipe book. This goes into detail about:

a) The Burlodge equipment that’s required b) The amount of labour involved with each recipe c) Necessary staff skill level to prepare the recipe d) Dietary restrictions e) Advanced preparation requirements f) Plate-ware requirements g) Time of day it’s best served h) Whether the recipe is a hot or cold item

With the Refresh matrix, you will be able to filter and search the recipes based on the specific needs and requirements of your facility. Plus, we are always available to assist with sourcing local ingredients. We have the means to help guide clients through each step of the process, including the questions to ask distributors when making that shift to local fresh food procurement.

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The Refresh StrategyConsider again that Burlodge has designed our Refresh strategy around bringing out the best of your foodservice operation by managing all the key aspects of the program and answering the most important questions before they become an issue. With Refresh we directly address:

CostHere’s a program that fits into shrinking budgets by advocating thoughtful purchas-ing, creative recipe and menu development, and dispelling the myth that eating local is too costly.

LabourThis is where real change can happen. Our Refresh recipes are designed to work within your labour specifications and our certified Lean trainers can work with your operation to improve efficiencies and boost how you Refresh your menu.

Food SourcingWe’ve developed a step-by-step guide to help you engage with distributors by asking targeted questions that will Refresh your operation simply.

Promoting Your Fresh InitiativeWe encourage foodservice operations to remind patients that they are staying cur-rent with practices and embracing source-local principles. Highlight these initiatives with a symbol on meal tickets or find ways to promote within wards or throughout the hospital. Burlodge’s Refresh team is prepared to help you develop the logos and materials to boost this type of promotional effort.

EquipmentFrom no-bake berry cheesecake on our cold plate/retherm system to a local sweet-pea quiche through our bulk service equipment, our Refresh recipes have been thoroughly tested to perform best with our equipment.

Production FacilitiesAny facility can Refresh! Just search our recipe matrix to determine which recipes will work with your specific Burlodge equipment, within your staff’s skill level and your labour capacity. Interested in tackling more complex recipes? Let us know and we can provide equipment solutions that will expand the capacity of your kitchen-less set-up.

Engage StaffUnsure if staff will buy into this change? Here’s an opportunity to involve them with product tasting, recipe development and feedback. Encourage them to partake in the changes and see how much more pride they’ll take in delivering patient satisfaction.

Gauging Success Among PatientsBurlodge will help you design a survey and data collection strategy that will measure the impact of your initiative upon patients. Discover how important local fresh food is to patients as well as how recipes, portion sizes and plating techniques are working.

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In the past, puréed meals were prepared with minimal

spicing, condiments, sauces and other ingredients crucial to

a satisfying dining experience. The Purée Essentials team

of Red Seal chefs, culinary experts and registered dietitians

knew it was important to break with tradition. They sought

to begin the culinary experience through the eyes of

the client with an appetizing visual presentation, along

with familiar food choices and comforting flavours. From

a visual perspective, the team avoided blending food into

a homogeneous mixture. Instead, they used a palette of

appealing colours and creative layering to mimic the way

regular textured food is presented. The team also agreed

that portion shape did not need to have that regimented

look of formed foods. Every puréed meal created appeals

to all of the senses, for a culinary experience that is

appetizing and familiar. The team paid attention to

creating a pleasing mouth-feel and delicious flavour

combinations when designing the recipes. Tasting was

evaluated in a number of areas such as consistency,

variability between sweet, salty, bitter and sour, and overall

savouriness. The simple 4-step puréed recipes are planned

around a speed-scratch model. When followed precisely,

clinical staff can be confident with the nutritional analysis

that is listed with all recipes.

Texture-modified foods have been commercially available

in the healthcare foodservice market for a long time. While

these foods are consistent and very safe for healthcare

clients prescribed a texture-modified diet, they have

not always “hit the mark” with the way people eat food.

Innovative thinking is necessary if we are going to truly

improve the way puréed food is made and served. Equally

important is avoiding menu repetition, which can cause

taste fatigue. The way to deliver the best meal experience

is by presenting foods attractively with common variety

across all diets.

The Marsan Foods and Shalit Foods teams took these

considerations and began looking at the issue from a

different perspective. Rather than focusing on the food,

the team placed more emphasis on what common comfort

foods people like and on how people see them on the

plate. With this new strategy in mind, innovative processes

and menu options were developed into the Marsan Purée

Essentials Foods program – a longstanding brand of

puréed foods, recognized across Canada.

Marsan Foods Purée Program

A Taste of Innovation

Chocolate Eclair

A Culinary

Purée Experience

A Creative Approach to Purée Recipes

61135_ShalitFoods_Burlodge_v2.indd 1 13-09-04 2:09 PM

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In the past, puréed meals were prepared with minimal

spicing, condiments, sauces and other ingredients crucial to

a satisfying dining experience. The Purée Essentials team

of Red Seal chefs, culinary experts and registered dietitians

knew it was important to break with tradition. They sought

to begin the culinary experience through the eyes of

the client with an appetizing visual presentation, along

with familiar food choices and comforting flavours. From

a visual perspective, the team avoided blending food into

a homogeneous mixture. Instead, they used a palette of

appealing colours and creative layering to mimic the way

regular textured food is presented. The team also agreed

that portion shape did not need to have that regimented

look of formed foods. Every puréed meal created appeals

to all of the senses, for a culinary experience that is

appetizing and familiar. The team paid attention to

creating a pleasing mouth-feel and delicious flavour

combinations when designing the recipes. Tasting was

evaluated in a number of areas such as consistency,

variability between sweet, salty, bitter and sour, and overall

savouriness. The simple 4-step puréed recipes are planned

around a speed-scratch model. When followed precisely,

clinical staff can be confident with the nutritional analysis

that is listed with all recipes.

Texture-modified foods have been commercially available

in the healthcare foodservice market for a long time. While

these foods are consistent and very safe for healthcare

clients prescribed a texture-modified diet, they have

not always “hit the mark” with the way people eat food.

Innovative thinking is necessary if we are going to truly

improve the way puréed food is made and served. Equally

important is avoiding menu repetition, which can cause

taste fatigue. The way to deliver the best meal experience

is by presenting foods attractively with common variety

across all diets.

The Marsan Foods and Shalit Foods teams took these

considerations and began looking at the issue from a

different perspective. Rather than focusing on the food,

the team placed more emphasis on what common comfort

foods people like and on how people see them on the

plate. With this new strategy in mind, innovative processes

and menu options were developed into the Marsan Purée

Essentials Foods program – a longstanding brand of

puréed foods, recognized across Canada.

Marsan Foods Purée Program

A Taste of Innovation

Chocolate Eclair

A Culinary

Purée Experience

A Creative Approach to Purée Recipes

61135_ShalitFoods_Burlodge_v2.indd 1 13-09-04 2:09 PM

A recipe typically contains one or more Marsan Purée Essential Foods as the centre of the dish. Staff use common condiments and

minor ingredients to enhance the flavour. The Lyons Dessert Sauce line expands the sweeter options as well. An added benefit to the

Marsan Purée Essential Foods lineup is that with proper temperature control, every recipe can be enjoyed hot or cold. The program

is thriving in single site and multi-site chains alike.

To date, feedback regarding this process innovation program has been tremendously positive. Staff report that clients are

enjoying the look, feel, taste and experience of the Purée Essential lineup and some now request seconds. We invite you to

find out more about the program and view the recipes at www.shalitfoods.com/marsan

Caesar Salad

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2.

3.

4.

Staff is reporting that Residents are

Asking for Seconds

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Learning is through an act of sharing. For a company like Burlodge, it is a moral obligation to help improve the way in which information is shared between healthcare food service employees. By placing information inside a public blog, Burlodge has captured the sharing thus providing a portal of leveraged thinking for current leaders as well as our future leaders.

Burlodge staff author articles and ask industry partners to do the same. The company also reaches out to colleges and universities asking future healthcare foodservice leaders to offer their insights. Anything goes with Kitchen Heat. Articles about new developments, experiences, hints, tips, and dreams are very acceptable. The goal is to capture the very unique knowledge that resides within the healthcare food service industry.

The healthcare food service industry is ever changing and so sharing is critical to improve navigation through this environment. Moreover, current learning materials about the healthcare food service industry are limited. Kitchen Heat is a perfect resource tool for everyone.

Join us as we help shape our industry one word at a time. Help us promote best practice. Help us share knowledge and opinion so we can all contribute to a better tomorrow.

The Kitchen is Heating Up!

www.KitchenHeat.ca

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www.KitchenHeat.ca

Burlodge is proud to recognize Fort Saskatchewan Community Hospital (FSCH) as the first location in North America to officially adopt our Optima RS delivery system. This 32-bed acute care facility northeast of Edmonton opened its doors in April 2012, at which time it required the flexibility and efficiency of this maintenance cart system. When they heard about the development of the prototype, they were convinced that its capacity to keep hot foods hot and cold foods cold, all on one tray, would be the right solution for their needs.

As early adopters they have leveraged the many advantages this innova-tive equipment offers. The fact that Optima has the capacity to provide temperature maintenance in three separate cavities is very appealing to foodservice operators. That means 3-4 trays can be delivered while all the other trays remain within a completely sealed compartment that will maintain its proper food temperature.

With its push handle and flat shelf design, the FSCH now offers a choice of a hot beverage at the bedside. It’s a small detail, but it’s measures like these that boost client satisfaction while reducing duplication within meal assembly. Feedback from staff has also highlighted the ease with which this lighter unit maneuvers and, notably, what a snap it is to clean.

Is it time to consider Optimizing your operation? Let us show you the many benefits we can bring to your organi-zation with a hands-on demonstration.

On the Front Lines of Delivering Excellence

Alberta’s Optimal Solution

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As the saying goes, ‘Change your perspective and you can change your world.’ At Burlodge, we actively embrace that thinking by continually taking strides to examine and reassess how we can help foodservice managers do a bet-ter job of improving efficiencies while increasing client satisfaction. We firmly believe that focusing on small details can help make significant progress, but on occasion we admit that larger mea-sures are required to effect noticeable change.

That leap forward for many clients will be found in our Lean System. This suite of operational tools and strategies aims to help clients operate more efficiently and economically. It’s helped distinguish the Burlodge brand from others and, thanks to the generosity of a number of pioneering clients who worked in close collaboration with us since 2009, we’ve been able to evolve a trio of Lean ser-vices, including Leaning Tray Assembly, Leaning the Department and Leaning Culture.

It bears pointing out that as food equip-ment professionals at Burlodge we’re al-ways mindful of the human component with respect to how people work with our equipment. Better design should inherently facilitate easier operations and this is the inspiration for our Lean System: ergonomic design that accom-modates natural human movement. Staff are not forced to overextend their reach or physically exert themselves in a way that strains the body. On the contrary, this design intends to enhance the efficiency of an operation regardless of the person using the equipment.

LEAN Thinking Drives BurlodgeThe Serious Savings behind Improved Ergonomics and Efficiencies

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Leaning Tray Assembly

Discussions with clients have for years revolved around rethinking how meal trays were assembled. While industry buzz revolved around tray assembly PODS, no one had devised the equip-ment specifically for a POD arrange-ment. That was the inspiration for B-Lean as we had to effectively revolu-tionize our approach to service. Casting aside conventional tray assembly we focused instead on a more logical, free-flowing and thoroughly ‘human’ strategy.

The breakthrough of B-Lean is found in its remarkable adaptability. Here is a system that comprises a range of dif-ferent components to create work cells that best suit the setting. Equipment is added or removed based on avail-able space and how best to maximize the meal service efficiency. Workflow can adapt at a moment’s notice, while restocking, cleaning and mobilizing individual parts is made more effortless than ever.

The ergonomically designed, pod-based approach ensures everything required to assemble a meal – food options, trays, flatware and condiments – is within easy reach, while managing, piecing to-gether, moving and cleaning is remark-ably improved. In addition, portioned food slides and condiment bins operate on a gravity-feed design while tray roller tables, basket and tray lowerators, entrée stations and dishware carts all promote ease of accessibility.

The results for those facilities that embraced B-Lean have been dramatic. A proven time–savings of between 30-40% has an immediate impact on bottom line financials, while the savings in labour or the reallocation of labour sources has registered an increase in patient satisfaction scores. It bears not-ing that a number of clients are imple-menting B-Lean as they change over to a Spoken Menu, as this allows staff to spend more time visiting patients bed-side to take menu orders. That increase in face-time has helped raise satisfaction rates as well.

Leaning the Department

As a first measure of promoting a Lean approach among our clients, Burlodge took the initiative of training four of our staff members in the summer and early fall of 2012 to become Green Belt Certi-fied through a recognized agency, Lead-ing Edge. Fully versed in the dynamics, theory and application of Lean thinking, these core members are building upon their past operations experience in helping to work with clients to develop specific strategies aimed at auditing and creating specific Lean paths that respond to the specifics issues that each client needs to refine. For those clients now looking to develop greater efficien-cies, the Burlodge Green Belt team can help conduct a proper assessment and strategy of foodservice operations.

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Leaning the Culture

Nicole Evans of Burlodge went through and received her Green Belt in Lean training recently and has now gone on to earn her certified White Belt Trainer status through Leading Edge. This means Nicole can pres-ent one-day seminars to healthcare staff to help them acquire their White Belt Certifica-tion, which we think is only going to grow in demand.

This one-day White Belt program introduces the basic Lean tools and the accompanying philosophy around improvement. Partici-pants will understand the fundamentals of Lean Thinking and the benefits of suc-cessfully implementing these principles. Personnel from both the management and support resources side of an operation will learn the questions that need to be asked in helping to generate worthwhile data and developing hands-on projects. They learn to plan, control and oversee the implemen-tation and continuation of this program to help strengthen the operation from within.

Learning Outcomes

The certification process is thorough and provides hands-on scenarios for foodservice professionals to help communicate the key messages and then readily put Lean princi-ples into action. Naturally the course goes hand-in-hand with the implementation of the B-Lean tray assembly, but even if B-Lean is not used at the facility, the program is always helpful in promoting a culture of value-oriented thinking.

Perhaps that’s the first step your foodservice operation needs to better appreciate what the B-Lean system can mean for sustainable, long-term change that will improve efficien-cies throughout your organization. When you’re ready to change your perspective on how your operation can do more with less, just let us know and we’ll help you to start thinking Lean, too.

The Green Belt Team

To help promote a Lean approach among our clients, Burlodge Canada took the initiative of training four of our staff members in the summer and early fall of 2012 to become Green Belt Certified through recognized agency, Leading Edge. Fully versed in the dynamics, theory and application of Lean thinking, these core members are building upon their past operations expe-rience in helping to work with clients to develop specific strategies aimed at auditing and creating specific Lean paths that respond to the specifics issues that each client needs to refine. For those clients now looking to develop greater efficiencies, the Burlodge Green Belt team can help conduct a proper assessment and strat-egy of foodservice operations.

Congratulations to Elaine Renaud, Phil Sanders, Helen Scott and Nicole Evans!

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The Canadian Association of Foodservice Professionals / Association Canadienne des professionnels des services alimentaires (CAFP/ACPSA) is a national association whose mission is to promote professional and personal growth and develop alliances leading to excellence in the Foodservice and Hospitality Industry.

CAFP Prides itself on long standing relationships with many of Canada’s leading providers of food and equip-ment to our diverse industry. Burlodge Canada has been a strong Corporate Partner of CAFP and since 2004 has been the official sponsor of the Credentialed Foodservice Executive (CFE) Program, which represents the mark of achievement, knowledge and dedicated leadership to the food service industry and the public.

In addition, Burlodge employees are long standing members in various branches providing leadership roles and hands on support to grow and maintain our association.

On behalf of CAFP and our members from coast to coast, we are pleased to offer congratulations to Burlodge Canada on their third issue of Dishing It Up!

Thomas Holzschuher RD, CFENational President

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For what many acknowledge as the most important meal of the day, Burlodge has invested a significant amount of time in researching and developing a breakfast cart that could meet the demands of today’s operations. In fact, we found inspi-ration through our European coun-terparts who are accustomed to a ward-based assembly approach as they tend to serve continental style breakfast to patients.

The upshot of our research has re-sulted in the Breakfast Beverage Cart, a system designed to reach beyond just breakfast and serve as a mobile bev-erage unit for those operations that want an easily adaptable alternative.

The Importance of Hydration

In Europe, the healthcare sector’s wellness mandate endorses a strong program of hydration for patients. Main-taining patients’ fluids is a vital aspect of care, especially since many people suffer from levels of dehydration with their raised body temperatures and the tendency for wards to be warm. All the positives that result from simply making drinks readily accessible to patients is something that healthcare workers can’t question. In addition to recommend-ing chilled water be made available 24 hours a day, the HCA Good Practice Guide (2006) suggests a mix of tea, cof-fee, fruit juices, cordials and milk-based drinks be offered.

The Breakfast and Beverage Cart (or BBC) is Burlodge’s answer to simplifying this service. Manufactured entirely in stainless steel, it has an on-board boiler with the capacity to serve 90 cups (15 litres) of hot drinks. The mobile service system features multiple drawers for holding baskets, hotel pans, or ingre-dient containers, which ensures it’s far easier to access items during service. China can be carried on-board in three standard 500mm square cup baskets. Meanwhile, the integrated toast warm-ing cabinet satisfies those patients who appreciate that they can maintain such an essential morning ritual.

Burlodge introduces the Breakfast & Beverage Cart Giving

BreakfastA Boost!

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Sized at 1,145mm (l) x 570mm (w) x 1,360mm (h), the multiplicity of features on the BBC also includes:

• A 15 litre (90 cup) capacity hot water boiler with dripless tap, water level gauge and ‘water ready’ light• Three 1.2 litre loose ingredient dispensers• On-board heated toast compartment, 20 slice capacity• Four x 3 litre cereal containers• A recessed spill area• Drop down tray storage/serving shelves• Cutlery container• Waste container• Two x GN 1/1 100mm deep polycarbonate containers• Excellent maneuverability• Required electrical for hot water 110 Volt.

Operations that don’t recquire the water heater or toast warmer can also purchase a flat top version of the BBC for use with beverage dispensers and hot pots.

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Serving Up the Benefits

The benefits of a dedicated beverage program that goes beyond the standard self-serve approach — where patients go to the ward pantry to help them-selves – should be considered an opportunity to engage in greater patient contact. That modest act of offering a midafternoon bedside beverage can mean so much to patient satisfaction, simply for engaging in the one-to-one contact it offers, however brief it may be.

The Breakfast and Beverage Cart can have an imme-diate impact upon any food operation and would improve not just service efficiency and food quality, but would prove itself an economical investment for all that it offers. No longer would operations have to rely on the all too pervasive ‘self-serve’ areas that tend to look messy and more often than not feature tepid coffee. This highly adaptable system can be rolled out whenever and wherever it is required, ensuring it is one of the most active components of any foodser-vice operation.

Ready for your operation to get breakfast rolling with a taste of European style? Find out more about our Breakfast and Beverage Cart by speaking to your Burlodge sales representative.

REVISION: FA DATE: February 15, 2013

DOCKET: XXXX CLIENT: Peter the Chef COLOUR: CMYK

PROJECT: Peter the Chef - Turkey Chili Ad TRIM SIZE: 4.25” x 11”

DESCRIPTION: Turkey Chili 1/2 page Ad BLEED SIZE: n/a

CONTACT: Barbara MacDonald DATE REQUIRED: February 15, 2013 TYPE SAFETY: n/a

Brand Culture Marketing & Promotions

14-5250 Satellite Drive, Mississauga, Ontario L4W 5G5

T: 905 361 0305 F: 905 629 9305

Flat top version with no boiler or toast holder

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Overview

When delivering trays with hot food hot and cold food cold, it is inevitable that a patient is not ready to receive their tray when it has arrived at ward level or at the congregate dining area. The patient may be at a test or in the middle of a visit with their doctor and the solution at the moment is to deliver the tray later or leave the tray at the nursing station or in the room to the side. Either way, the promise of food at the right temper-ature is compromised and all that hard work to get it right is lost. The Cube is a small holding oven/fridge to store these delayed trays at ward level keeping the hot food hot and the cold food cold. The Cube is your tool to ensure your promise is never an empty one.

Technology

The CUBE is all stainless steel construc-tion of NS 304 and is equipped with a divider wall and insulation just like Burlodge trolley systems. It is intended to receive food trays that cannot be delivered immediately to patients due to certain conditions (patient not in room, patient not ready for meal, etc). It will pre-heat an hour before the meal is served and hold food trays thereafter for up to two hours. The warming system guarantees quality and supports the use of all types of dishes. Maintaining cold temperatures is supported by using a static evaporator. Setting tempera-tures of hot and cold is safe and simple, with quick visual checks using the see through glass door.

Specifications

The CUBE can be built to accept 4 trays or 3 trays. In each case trays can be the GN 1/1 style (530 mm) or even the larger width tray from Burlodge (575 mm). With the 4 tray capacity model, the dis-tance between each tray is 80 mm (3.15 inches). In the 3 tray capacity model the space between each tray measures 92.3 mm (3.634 inches). The unit is extremely easy to program and has three separate ‘wake-up’ times available and will shut off automatically as programmed. The unit runs on single phase power 120 Volts, 15 AMP plug, 700 W, 7 AMP. A Cube can be placed on a counter top or on a metal stand (optional). Cubes can be stacked atop one another using extended leg supports (optional).

Think Inside The Cube

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“It needs just a touch of butter in the pan with it to enhance the flavor, Tom” were the words my chef told me as I was searing duck tenders. I placed a “healthy” spoonful of butter in the pan, listening to it sizzle, watching it combine with the rendered fat off of the tenders and smelling the intoxicating aroma being produced. Butter, what a wonderful ingredient it is. It is the perfect enhancement to any ingredient that has been caramelized, grilled, charred, poached or any other meth-ods you would like to think of. So why are it and other ingredients getting such a bad rep?

As a young cook with hopes of making it somewhere in the high calibre cuisine field I am introduced to extravagant ingre-dients on a daily basis. These ingredients are some of the world’s finest foods, cherished by most chefs and can be a huge ordeal for any inexperienced cook who does not know how to handle and cook them properly. Foods like foie gras, smoked pork lardo (pork fat), Reserva Jamon Iberico de Bellota ham (the world’s finest ham that is cured with high amounts of salt and loaded with visible fat running through it) are a great delicacy in the world, and I have had the pleasure to learn and work with them. These are just a few examples of fine ingredients that are not only divine in flavour, but probably not what your Dietitian or Doctor wants to hear you say is a part of your normal diet.

Just like butter these ingredients are simply full of flavour that makes and delivers the elements found in the dish. Which is why it’s hard for me as a cook who is also in a Food and Nutrition program to accept the fact that, maybe these ingredients aren’t as amazing as they are cut out to be? Going to school on a daily basis, learning of the health risks involved with a diet high in fat and sodium and then going into a kitchen and creating dishes that contain exactly that is a little hard to wrap my head around. It is as if I know better on both sides. “This dish has enough butter in it to potentially make me a diabetic!” and “this dish needs the taste and texture of smooth creaminess, could use more egg yolks, 35% cream and clarified but-ter!”, are some of the typical and exaggerated thoughts that run through my head as I cook.

I feel as though this is a great turning point in the fine dining and nutrition world. The struggle that lies in making food that is healthy with ingredients that are deemed as the very best for taste but yet potential health risks if consumed a few times too many. Trust me, I know I am very new to both fields, but I feel as though this is the boiling point, where the two topics collide and form a new developed system. As students we are being introduced to healthier food alternatives and the ben-efits of not choosing diets that contain high levels of fat, sodium and other elements that may cause diabetes, obesity, car-dio vascular disease and so on. From the perspective of a nutrition student I understand and respect the ideology behind working towards a society that doesn’t have to deal with the complications of these diseases. With that being said, from the perspective of a young cook I fully understand that taste is not something to compromise on, I would not be able to tell my chef “I under seasoned the risotto because I want to reduce the risks of hypertension for the customer”.

An ingredient such as butter and the nutritional knowledge I have learned have become my ying and yang in the kitchen. Butter, along with the other flavourful ingredients are my inspiration and struggle in becoming a chef that can produce innovative dishes that are healthy as well. My challenges will be not to ignore such fine ingredients that are not healthy choices, but to use them in a way that can deliver taste and nutritious value. It will be difficult as I am introduced to many more of these new and exciting foods that carry high fat content and so on, so for now, I’ll work on butter.

My Struggle with Butter

By: Tom Kroetsch

This is the winning submission from our article writing contest held with students from Humber College.

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For quite some time now, Burlodge has been tinkering away behind the scenes working on a new web presence. Since late 2011 to be ex-act. With a lot of hard work, and a little luck - we are very pleased, and relieved to announce the arrival of our new websites!

Burlodge Canada, Burlodge USA and Burlodge UK have all formally launched, while our Italian, French and Corporate websites will be launched within the next few weeks.

We invite you to check out our new websites:

burlodgeca.comburlodgeusa.comburlodge.co.uk

ANewLook

ForBurlodge

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