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Are you in search of a foodservice distributor? Look no further! In this article, we will explore the role and importance of foodservice distributors, as well as provide a list of distributors serving Ontario.
Operating a restaurant or foodservice business requires immense dedication and juggling various responsibilities, such as labour management, supplies, accounting, marketing and growth. However, partnering with the right foodservice distributor can significantly reduce your workload and alleviate some of the stress.
A foodservice distributor plays a crucial role by supplying both food and non-food products to a range of establishments including restaurants, caterers, cafeterias, nursing homes, and hospitals. These distributors receive items in large quantities from various food manufacturers and break them down into case quantities for operators. This ensures that operators only receive the products they need on a single truck, simplifying logistics. Typically, restaurant owners receive their orders from their chosen foodservice distributor on a weekly basis.
In addition to streamlining deliveries, a foodservice distributor also offers valuable support and expertise. Your dedicated sales representative will serve as a consultant, bringing you fresh ideas, inspiration, and business strategies. They are there to help you overcome challenges and enhance profitability.
When it comes to maximizing efficiency and success in your foodservice operation, choosing the right foodservice distributor is paramount. Let us guide you through the process and connect you with reputable distributors serving Ontario.
When it comes to choosing a foodservice partner in Ontario, Flanagan Foodservice stands out as a top choice. It’s the largest Canadian-owned and family-run foodservice distributor in the country, proudly serving Ontario for over 45 years. With distribution centers in Kitchener, Whitby, and Sudbury, Flanagan Foodservice is dedicated to providing restaurants and foodservice businesses of all types with convenience, efficiency, and exceptional service. The Flanagan group of companies also includes Capital Foodservice, F.J. Wadden, Roseland Produce and s.t.o.p. Restaurant Supply.
What really sets Flanagan apart is its commitment to putting customers first. Understanding the unique challenges foodservice operators face, Flanagan offers tailored solutions, flexible ordering, and a vast product selection. With a strong reputation for reliability and personalized service, Flanagan Foodservice is a trusted partner that helps restaurants thrive.
Based in Windsor, Ontario, Morton Wholesale is an independent foodservice distributor that proudly focuses on serving the local business community. The company supplies a variety of food and beverage products to restaurants across Southern Ontario and the Niagara Peninsula, catering to the needs of local businesses.
Stewarts Foodservice, located in Barrie, Ontario, is a Canadian-owned and operated distributor. They provide a wide range of products, including stocks, bases, and frozen varieties, to meet the needs of diverse foodservice operations. Stewarts is recognized for its commitment to quality and personalized customer relationships.
Sysco is an American-owned international foodservice distributor. With approximately 200 distribution facilities, Sysco Canada provides food products and industry solutions to restaurants, healthcare facilities, educational institutions, and lodging establishments. Sysco offers product options and resources for foodservice businesses of all types and sizes.
Gordon Food Service (commonly known as GFS), based in Grand Rapids, Michigan, is a family-owned company with a long history dating back to 1897. Serving a diverse range of customers, including restaurants, healthcare facilities, and schools, GFS offers a wide selection of food products and industry supplies.
Choosing the right foodservice distributor is crucial for the success of any business in the hospitality industry. Here are a few key factors to consider when making this important decision:
It's important to focus on the distributor's reliability and reputation. Look for distributors with a proven track record of delivering quality products on time and with excellent customer service.
Consider the range and variety of products they offer. A good distributor should have a wide selection of options to meet your specific needs.
It's essential to evaluate their pricing structure and terms. Compare prices and consider any additional fees or discounts they may offer.
Furthermore, ensure that the distributor can consistently meet your volume and frequency requirements.
Beyond just supplying products, choose a food distributor that provides value-added solutions to help your business thrive. From menu consultation and trend insights to cost-saving strategies and customer support, pick a company that’s willing to go the extra mile to ensure your success.
Lastly, take into account their delivery capabilities and geographical coverage to ensure they can efficiently serve your location.
By carefully considering these factors, you can choose a foodservice distributor that aligns with your business goals and helps you provide exceptional service to your customers. Do you have any more questions? One of our team members would be happy to help you!
Proudly Canadian owned, we're recognizing a new Canadian invention each week as we celebrate our great country's 150th year!
Paint Roller
1940: In 1940, Torontonian Norman Breakey came up with the idea of a painting tool that allowed anyone to easily paint walls, not just professionals who have time and patience to create a smooth finish.
Breakey envisioned a device that was shaped like a “7” that would hold a fabric-covered cylinder. He created the first roller, using it with a tin tray to hold the paint. Sadly, Breakey was unable to persuade investors to back his invention, and he lacked the funds to produce a significant supply of rollers. Manufacturers were able to easily duplicate his idea and produced their own (very similar) versions of the roller.
Breakey was never given credit for his invention, and did not reap any financial benefits. He may not have been recognized during his lifetime, but his work absolutely changed the lives of painters.
Insulin
1922: Insulin is a protein hormone that causes cells in your body to absorb glucose and use it for energy. Diabetes occurs when your body does not use or produce insulin properly. Though diabetes has been a medical condition for well over a thousand years, the discovery that diabetes is due to an insulin deficiency didn’t occur until the 1920s in Canada.
In 1921, Frederick Banting and Charles Best conducted a series of insulin manufacturing experiments at the University of Toronto. In January 1922, a diabetic teenager in Toronto received an injection of insulin, the first person to do so. He improved dramatically, and one year later in 1923, insulin became widely available (after the University of Toronto gave pharmaceutical companies license to produce insulin free of royalties). Many lives were saved as a result.
In that same year, Frederick Banting and John Macleod (a biochemist and physiologist who provided his laboratory to Banting for testing) received the Nobel Prize in Medicine.
Instant Replay
1955: George Retzlaff invented instant replay while working for CBC’s Hockey Night in Canada in 1955. He used a “wet film” (kinescope) replay of a goal which was then rebroadcast within thirty seconds. (Kinescope is the recording of television on motion picture film; the lens is directly focused on the television screen and then re-broadcast.)
Though the replay was not quite instant (as it was rebroadcast after 30 seconds), it was a pivotal moment in the history of sports broadcasting. Retzlaff also pioneered innovative camera angles that are still used today.
Butter Tarts
1900: The first recipe for butter tarts was published in the beautiful city of Barrie, Ontario in 1900. Wikipedia refers to butter tarts as “one of Canada’s quintessential desserts.”
The actual origin of the dessert (prior to the recipe being published) dates all the way back to the 1600s, when the idea of mixing syrup, eggs and dried fruit was more about using the ingredients on hand than intending to create a delicious treat.
The tart slowly evolved from there, and is now one of the few authentically Canadian recipes that exists on paper (and a personal favourite).
In case you’ve never tasted this delectable treat (!), butter tarts are made using just a few ingredients: a butter pastry shell, super, syrup, and eggs. Raisins or pecans are optional, but encouraged.
Five-Pin Bowling
1909: Thomas Ryan, born in Guelph, Ontario, moved to Toronto in 1905 with hopes of “making it big”. He opened the first ten-pin bowling club in Canada located in downtown Toronto (the intersection of Yonge and Temperance Streets). It was an elite establishment.
At the time, bowling was a “gentleman’s game”, and the men who worked near the bowling club would bowl during their lunch hour. They complained that the ten-pin game took too long; they would be too tired for the rest of the day after lifting the heavy bowling balls.
Ryan adapted the game to have five, lighter pins and a ball that weighed just 2.5 pounds: five-pin bowling was officially born.
Java Programming Language
1995: Java is a widely-used, general purpose computer programming language. It enables programmers to write computer code using English-based commands, rather than in numeric codes.
Java programming was created in the early '90s by a small team of engineers (called the “Green Team”) led by James Gosling. They initially created Java for use on digital mobile devices, though when the programming language was released in 1996, it became more centered to use on the Internet. It allowed developers to create animated webpages.
Today, Java is the force behind many smartphone apps, e-business solutions, and navigation tools.
Superman
1933: Superman (and his alter-ego, Clark Kent) was created by Toronto-born Joseph Shuster and Jerry Siegel of Cleveland. Shuster and Siegel were both high school students when they created the superhero and his story.
Initially, Superman was a villain determined to dominate the world. Siegel later re-wrote the character to be a hero, and spent the next six years searching for a publisher.
Superman’s debut appearance as a comic was in Action Comics in 1938, and the following year, a self-titled series was launched. Superman appeared in the McClure Newspaper Syndicate in 1939, and became a radio serial in the 1940s (1940-1951). In the '50s, a Superman television series was aired, and in 1978, Superman: The Movie is released, the first of many Superman-centered films.
To date, there have been 7 live-action television series, 7 animated television series, and 10 films about Superman and his story.
Trivial Pursuit
1979: Once called “the biggest phenomenon in game history” by TIME Magazine, Trivial Pursuit was invented in December of 1979 by Chris Haney and Scott Abbott while they played a game of Scrabble. Though they came up with the concept of Trivial Pursuit in only a few short hours, the game was not commercially released until November, 1981.
Initially, the game was being sold at a loss; it cost $75 to manufacture the game, and the game was being sold to retailers for $15. In 1983, Trivial Pursuit was licensed to Selchow and Righter (a major U.S. game manufacturer), and after a successful public relations effort the game became a household name.
To date, more than 100 million copies of Trivial Pursuit have been sold, with varying editions like the Star Wars Classic Trilogy Collector’s Edition (1997), Totally ‘80s (2006) and Trivial Pursuit for Kids (Volumes 1 to 6).
Computerized Braille
1972: The printing of braille was a slow and expensive process before Roland Galarneau, a legally blind Québécois, invented a new, efficient solution. In May of 1972, after the idea had come to him in a dream, Galarneau developed “Converto-Braille”: an electromechanical computer linked to a teletype machine that scanned and translated texts into Braille at a rate of 100 words per minute (ultimately eliminating the need to know Braille in order to transcribe a book).
At the time of Galarneau’s idea, microcomputers had yet to be invented. For the next five years, Galarneau built (from scratch!) the computer that could transcribe written texts into contracted Braille. He received a grant which went toward installing a micro-chip into the computers, which led to the publication of The Regional, a weekly newspaper in Braille.
Today, braille translation software can transcribe most languages as well as math and music.
AM Radio
1906: Reginald Fessenden, chief chemist for Thomas Edison and pioneer of wireless radio, invented AM voice transmission (later used as AM radios) as we know it today.
In 1897, after much research trying to improve the Morse code system without any luck, Fessenden took a break and was vacationing near Peterborough, Ontario to clear his head. During his holiday, ripples on a lake sparked the idea that perhaps sound could travel out from a centre continuously in the same way.
He spent the next nine years perfecting his idea in Massachusetts, and in 1906, Fessenden achieved 2-way voice transmission by radio between Machrihanish, Scotland, and Brant Rock, Massachusetts. It was Christmas Eve that Fessenden successfully made the first public broadcast of music and voice.
Despite his success, Fessenden did not receive recognition for his invention, and many of his patents were later adopted without his consent during World War II. Finally, in 1928, the US Radio Trust paid him $2.5 million in recognition of his contributions to radio technology.
Nanaimo Bars
1952: The Nanaimo Bar originated in Nanaimo, British Columbia – but that’s about all its residents can agree on when it comes to the origins of the chocolate, custard and coconut-graham base squares. Some say that the bar originated with Mabel Jenkins of Cowichan Bay, B.C., who submitted the recipe to a community cookbook in the 1950s. Others say the Edith Adams’ Cookbook published the inaugural recipe in 1953.
Nevertheless, this delicious treat is a treasured Canadian invention. The city of Nanaimo features many adaptations and variations to the favourite dessert, including deep-fried Nanaimo bars, martinis, lattes, cupcakes – even Nanaimo-themed pedicures!
In 1986, the city of Nanaimo held a contest to find the ultimate Nanaimo bar recipe. Joyce Hardcastle’s recipe was the winner of almost one hundred entries. The recipe is now holds the title as the official Nanaimo Bar recipe of the city. Her secret ingredient to the prize-winning treat? Unsalted butter; it mellows the sweet flavours of the bar. Nanaimo bar image provided by The Original Cakerie. |
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The Snowblower
1925: Dairy farmer Arthur Sicard invented the snowblower almost one hundred years ago in Saint-Léonard-de-Port-Maurice, Québec. During the winter, roads to the local town were too snow-covered for Sicard to deliver milk. In the summer, Sicard took note of the farming combines that would cut wheat and eject straw from the back of the vehicle. He was determined to create a vehicle or machine that could do the same thing to snow.
Sicard’s first few attempts were failures, and his neighbours thought him to be crazy. Finally, he created a vehicle that worked: a blower was attached to the front of a truck chassis and was propelled by a motor, with an adjustable chute. Despite initial mockery of his invention, Sicard was hired to clear the streets of the town.
A dairy farmer no more, Sicard patented his invention, founded Sicard Industries Ltd., and sold his first commercially-available snowblower to the town of Outremont, Québec. This invention allowed operators to propel snow (soft, hard, or packed) over ninety feet from the blower or directly into the back of a truck. In the 1950s, the first “walk-behind” snowblower was invented.
Though he passed in 1946, Sicard’s name lives on; Sicard Group (located in Québec and New York) supplies a complete line of industrial snowblowers, runway sweepers, and other related products to airports, municipalities, and military bases worldwide.
The Goalie Mask
1959: Initially considered a coward by hockey fans and purists, Montréal Canadiens goalie Jacques Plante was the first player to wear a mask during a game.
After a particularly bad hit to the face with a shot by Andy Bathgate of the New York Rangers, Plante left the ice to be stitched up. When he returned, he brought him with the homemade fiberglass mask he would wear during practices. Though he was mocked, Plante continued to wear the mask, and the Montréal Canadiens went on to win eighteen consecutive games that season. The goalie mask was officially born!
Since Jacques Plante’s fiberglass creation, the goalie mask has gone through many different designs to drastically improve players’ safety. (Plante had experienced over two hundred stitches and had his nose broken four times before he decided to protect his face.)
Today, all goalie masks are made of fiberglass, feature a “cage”, and can be decorated with cartoon characters or other designs.
It's no wonder we are proud to be Canadian!
References
Canadian Media Director’s Council Media Digest; Canadian Consumer Insights. 2014-2015.
As the jingle bells begin to ring and the festive season draws near, it's time for restaurateurs to get into the holiday spirit. Christmas offers a golden opportunity to attract diners eager for festive fare and memorable dining experiences.
The heart of your Christmas appeal lies in your menu. Consider incorporating classic holiday dishes with a twist to entice new and returning customers. Think rich, comforting flavours that evoke the warmth of the season—perhaps a spiced roasted duck, crab dip or a decadent truffle mac and cheese, Don’t forget about the sweet treats; revamp your dessert menu with limited time items and promote them as such creating a sense of urgency and fear of missing out. Explore pairing options with seasonal cocktails or mocktails to offer a complete holiday dining experience.
Have you evaluated your marketing strategy recently? With most dining decisions being made spontaneously, it's critical to ensure your restaurant is top of mind. Conduct an audit to assess your current approach and identify areas for improvement. Are you utilizing social media effectively? Now is the perfect time to engage with your audience through festive posts, behind-the-scenes glimpses of holiday preparations, and mouth-watering images of your seasonal dishes (you can purchase small, compact photo studios at many online retailers, many offer lighting taking your photos to the next level) . Consider boosting posts or running targeted ads to reach a wider audience and ensure your restaurant ends up in potential customers' feeds.
The spontaneity of dining decisions, particularly during the bustling holiday period, means you must be visible and appealing to impromptu diners. Optimize your online presence by ensuring your restaurant's location, hours, and menu are up to date across all platforms. Engage with your audience through real-time posts and stories, offering last-minute specials or updates on table availability. This immediacy can make your restaurant an attractive option for those last-minute plans.
Holiday decor plays a significant role in creating an inviting and festive atmosphere. Aim for a tasteful blend of traditional and modern decorations that reflect your restaurant’s unique personality. Twinkling lights, seasonal wreaths, and elegant table settings can transform your space into a winter wonderland.
To truly stand out, consider offering unique experiences alongside your dining options. Live music, themed nights, or even a visit from Santa for family-friendly establishments can add a special touch to your holiday offerings. Collaborations with local artisans for pop-up events or holiday markets can also draw crowds and create a buzz around your venue.
A well-thought-out plan will ensure your restaurant not only survives but thrives. In addition to your own planning efforts, remember that your Flanagan sales representative is ready and eager to assist you in crafting the perfect experience for your guests. With their wealth of expertise and resources, they can offer invaluable advice on menu selections and marketing strategies tailored to your unique needs. Whether you're looking to fine-tune your festive offerings or seeking new ways to engage with your audience, the Flanagan team is here to support you every step of the way.
As the days are getting shorter and the weather is getting colder, chances are you are reaching for more coffee than usual. Maybe you’ve been going for that second or third cup hoping it will help, but what if instead of another coffee you tried an energy drink? If you read that and thought, ‘No way, there is way too much caffeine!’, read on.
First, it is helpful to know that energy drinks in Canada are now regulated under a new category in the Food and Drug Regulations (FDR) known as Supplemented foods (SFs). These are foods and drinks that contain 1 or more supplemented ingredients such as caffeine, vitamins, minerals, amino acids or other ingredients but are not added for the purpose of fortification.[1] These products will be required to display a front of pack label from Health Canada with the words ‘Supplemented’ and they will have a ‘Supplemented food facts table’ instead of a ‘Nutrition facts table’. This is a great step as now the quantity of caffeine in an energy drink will be displayed in this table, making it very easy to identify the amount.
Why is this important? Because the caffeine content of energy drinks can range. For example, a 250 ml Red Bull contains 80 mg of caffeine whereas other typical 473 ml energy drinks like Ghost or Bang may contain up to 180 mg. Note, that bottled coffee and tea beverages do not have to display their caffeine content, so you may need to check with the manufacturer to understand caffeine content of those beverages.
Health Canada along with other regulatory bodies like the U.S Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) recommend a daily caffeine intake of 400 mg for healthy adults over 18 years old (excluding those who are pregnant or breastfeeding).[2]
The caffeine levels in a coffee or tea can vary greatly depending on the beans (or leaves), the brewing method, and the brewing time. This means that each coffee you have will provide a varying dose of caffeine. This may not be a big deal with your first cup of the day, but as you reach for those second and third cups, this variability can add up. Whereas, because an energy drink is usually made with synthetic, pharmaceutical grade caffeine you will be provided with a consistent, reliable dose which is something that gets more important as the day goes on.
To give you a rough idea of the caffeine contents of a typical coffee, a small 237 ml brewed coffee contains on average 135 mg of caffeine and a small 237 ml filter drip coffee contains an average of 179 mg of caffeine.[3]
If you’re feeling the effects from the darker days and looking for some caffeine to get you through the workday, consider an energy drink instead of that second cup of coffee to provide you with a consistent amount of caffeine.
In the current economic climate, restaurant operators need to employ creative strategies to attract guests while providing outstanding value. Diners are more discerning with their spending, seeking experiences that offer both enjoyment and affordability. Here are some savvy strategies to create value-driven promotions that can help draw guests in and keep them coming back.
A well-designed loyalty program can be a significant draw for repeat customers. Implement a system where guests earn points for each visit or spend, which can be redeemed for discounts, free meals, or exclusive offers. It can be as simple as a buy one, get one for their next visit with an appetizer or dessert item. This not only encourages repeat business but also fosters a sense of appreciation and connection with your restaurant.
Many big chains have embraced the concept of a value menu for a reason—it effectively caters to budget-conscious diners. Even in tighter times, people love dining out, but they seek more bang for their buck. Consider reviewing your menu to find opportunities for a value menu, perhaps by offering a smaller version of a popular sandwich or wrap that keeps your customers happy without breaking the bank.
Bundle deals offer a complete dining experience at a reduced price, providing perceived value to guests. Consider creating bundle options that include an appetizer, main course, and dessert, or offer a family-style meal kit that customers can enjoy at home. You could start with something straightforward like a soup and sandwich combo or offer a more sophisticated option where guests pick from a selection of three appetizers and three main courses for a fixed price. Just ensure that each appetizer and entrée is priced similarly in terms of food cost to maintain balance. This approach not only draws in deal-hunters but also highlights the diverse offerings on your menu.
Hosting themed nights can create excitement and draw in crowds. Consider offering a "Taco Tuesday" with discounted tacos or a "Wine and Dine Wednesday" featuring a special wine pairing menu for people going out on a date. Don’t forget to promote your theme, for example use a photo of a couple enjoying a night at your restaurant, creating a moment in time can capture people’s attention on social media when they are scrolling (bonus: most mealtime decisions are made the day of so make sure you regularly post).
Partnering with local businesses can elevate your promotions and widen your audience. Consider teaming up with nearby breweries for a beer-tasting event or collaborating with themed attractions like escape rooms to offer a combined package where guests enjoy the escape room experience followed by a dinner at your restaurant.
Create urgency and excitement with flash sales or limited time offers. Announce these promotions on social media or through email newsletters to generate buzz and drive immediate traffic. Whether it's a weekend brunch special or a weekday dinner discount, these offers can fill seats during slower periods.
Tailoring promotions to meet the specific needs and preferences of your customer base is crucial. Use surveys or feedback forms to gather insights into what your guests value most. Whether it's healthier menu options, kid-friendly meals, or special dietary accommodations, understanding these preferences allows you to customize promotions that resonate with your audience.
Focusing on customer needs, getting creative with your deals, and engaging with the community can lead to increased patronage and loyalty. Embrace these strategies to ensure your restaurant remains a top choice for diners seeking both value and quality.
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