Page 49 - MENU Magazine - March/April 2018

COFFEE, TEA & SWEETS
As one of the fastest growing foodservice segments, café culture shows no signs
of slowing down. Whether it's the morning ritual or an after-dinner accompaniment, attendees learned how to stand out
from their competition with the latest brewing equipment, quality products and dessert pairing.
Presented by Agropur Solutions, Danamark Watercare, Coffee Association of Canada, Tea and Herbal Association of Canada and Elite Sweets
2018 National Latte Art & Coffee In Good Spirits Competition: Canada's hottest baristas took centre stage, showcasing their nest cuppas and latte art skills. This was a showdown not to be missed!
WINNERS CIRCLE! 2018 Coffee in Good Spirits Competition First Place went to Graham Hayes of De Mello Palheta Coffee Roasters & 2018 Latte Art First place went to David Kim of Phil & Sebastian.
ECO
The foodservice industry has the power to make a signi cant impact on energy conservation and environmental sustain- ability. RC Show shared ways to "green" your business' operations to reduce costs, receive incentives, build consum- er loyalty and keep our planet healthy for the next generation. The Business
of Sustainability took the main stage featuring Bruce McAdams and a panel of seasoned chefs and operators.
Presented by ENERGY STARTM, Save on Energy, LEAF, Newspring Energy
Restaurants Canada took the lead
on sustainability with the launch of the Foodservice Energy Challenge presented by ENERGY STARTM, Save on Energy and Restaurants Canada. Companies can learn how to take advantage of incentives, rebates
and qualify to participate in kitchen upgrade where they can receive more than $5,000.
TECH
From disruptive delivery ser- vices to revolutionary kitchen gadgets, technology has rapidly evolved the restaurant expe- rience in front and behind the scenes. Attendees discovered new ways to enhance their guest's dining experience while improving their bottom-line with the latest tech innovations.
Presented by Rogers, OpenTable, Silverware POS and ChefHero
SPECIALTY
Show-goers were able to learn how to expand menu offer- ings with in-demand options such as gluten-free and halal, global avours, and small- batch, artisanal products. The pavilion featured a curated marketplace of goods that are sure to spark the interest of today's discerning diners.