Special event for 2011 ApEx exhibitors and attendees
On Sunday evening, ApEx exhibitors and attendees are welcome to continue their evening at the Old Triangle Irish Alehouse, just across the street from the Delta Beausejour, courtesy of Molson.
Article about ApEx in the Times and Transcript of Moncton
A great article by Brent Mazerolle was published in the Times and Transcript newspaper on April 1. See the original article at http://timestranscript.canadaeast.com/newstoday/article/1394527
Foodservice and hospitality tradeshow starts on Sunday
ApEx will feature panel discussions, top chefs doing demonstrations
It's anyone's guess how long a thermometer would have to be to go all the way down to -400 degrees Celsius (-688 Fahrenheit) and measure this, but that's the temperature liquid nitrogen lives at.
And don't try this at home, kids, but that's the temperature Chef Pierre Richard has been cooking at these days.
True, most of the deliciousness he's whipping up at Little Louis' Fine Cuisine is still getting cooked in convection ovens and over good old-fashioned flames, but with consumers looking for new ideas, flavours and textures in our foodie era, Pierre is constantly experimenting, looking for new ideas and trends and doing his own thinking outside the bread box.
Yesterday that translated to creamy, cold, colourful quenelles of nitro-frozen beet parfait covered with pink peppercorns and pickled shallots.
On top of that came just a teensy bit of grated smoked Atlantic salmon, the grating possible because the salmon filet had also just taken its last swim in a bit of nitrogen.
Add a few droplets of beet juice that have been swirled into tiny perfect spheres through a special technique involving agar agar that leaves them looking like pretty red caviar, and then sprinkle a half-dozen radish shoots on top so fresh they were picked as the waiter was getting ready to head to the table, and you had a delicious amuse-bouche.
You also had the sort of recipe that captures many of the themes of this weekend's ApEx, Atlantic Canada's largest foodservice and hospitality industry trade show which takes place at the Coliseum Agrena.
The show's not open to the general public, but it is open to those in the food industry, and that's a whole lot of people.
There are 73,000 people directly employed in the foodservice and hospitality industry in Atlantic Canada, and in New Brunswick more people work in the industry than in the fishing, farming and forestry sectors combined, says Luc Erjavec of the Canadian Restaurant and Foodservices Association.
It's no surprise, then, that Premier David Alward and several of his cabinet ministers will be dropping by the show on Monday - the employment food service provides is a big part of our economy, worth $3.8 billion in Atlantic Canada last year. It's also no surprise that such a vast industry can be competitive, which is why the ApEx show's more than 200 exhibitors will be unveiling the latest in equipment, products, foods, and ideas to help restaurateurs bring quality to their tables and quantity to their revenues.
Many of Pierre's ingredients are local, including several varieties of sprouts from Moncton's Vital Source.
Locally sourced food is one of the things that will be featured at this year's show, says Luc.
"Normally, a small farmer can't supply a large supermarket chain, but he can supply 10 restaurants."
Pierre's recipe is also innovative and on the cutting edge of the latest trends in cuisine, something else the show will be focussing on.
The organizers have greatly expanded the educational component of their show, bringing in six of Atlantic Canada's top chefs to do demonstrations, and a number of highly successful food service entrepreneurs will take part in a panel discussion sharing their secrets of success.
The show runs Sunday and Monday, April 3-4 (Food service people are way too busy on Fridays and Saturdays).
For more information about the show, check www.apextradeshow.com
Foodservice and hospitality tradeshow starts on Sunday
ApEx will feature panel discussions, top chefs doing demonstrations
It's anyone's guess how long a thermometer would have to be to go all the way down to -400 degrees Celsius (-688 Fahrenheit) and measure this, but that's the temperature liquid nitrogen lives at.
And don't try this at home, kids, but that's the temperature Chef Pierre Richard has been cooking at these days.
True, most of the deliciousness he's whipping up at Little Louis' Fine Cuisine is still getting cooked in convection ovens and over good old-fashioned flames, but with consumers looking for new ideas, flavours and textures in our foodie era, Pierre is constantly experimenting, looking for new ideas and trends and doing his own thinking outside the bread box.
Yesterday that translated to creamy, cold, colourful quenelles of nitro-frozen beet parfait covered with pink peppercorns and pickled shallots.
On top of that came just a teensy bit of grated smoked Atlantic salmon, the grating possible because the salmon filet had also just taken its last swim in a bit of nitrogen.
Add a few droplets of beet juice that have been swirled into tiny perfect spheres through a special technique involving agar agar that leaves them looking like pretty red caviar, and then sprinkle a half-dozen radish shoots on top so fresh they were picked as the waiter was getting ready to head to the table, and you had a delicious amuse-bouche.
You also had the sort of recipe that captures many of the themes of this weekend's ApEx, Atlantic Canada's largest foodservice and hospitality industry trade show which takes place at the Coliseum Agrena.
The show's not open to the general public, but it is open to those in the food industry, and that's a whole lot of people.
There are 73,000 people directly employed in the foodservice and hospitality industry in Atlantic Canada, and in New Brunswick more people work in the industry than in the fishing, farming and forestry sectors combined, says Luc Erjavec of the Canadian Restaurant and Foodservices Association.
It's no surprise, then, that Premier David Alward and several of his cabinet ministers will be dropping by the show on Monday - the employment food service provides is a big part of our economy, worth $3.8 billion in Atlantic Canada last year. It's also no surprise that such a vast industry can be competitive, which is why the ApEx show's more than 200 exhibitors will be unveiling the latest in equipment, products, foods, and ideas to help restaurateurs bring quality to their tables and quantity to their revenues.
Many of Pierre's ingredients are local, including several varieties of sprouts from Moncton's Vital Source.
Locally sourced food is one of the things that will be featured at this year's show, says Luc.
"Normally, a small farmer can't supply a large supermarket chain, but he can supply 10 restaurants."
Pierre's recipe is also innovative and on the cutting edge of the latest trends in cuisine, something else the show will be focussing on.
The organizers have greatly expanded the educational component of their show, bringing in six of Atlantic Canada's top chefs to do demonstrations, and a number of highly successful food service entrepreneurs will take part in a panel discussion sharing their secrets of success.
The show runs Sunday and Monday, April 3-4 (Food service people are way too busy on Fridays and Saturdays).
For more information about the show, check www.apextradeshow.com
News from an ApEx exhibitor - Eurodib
Eurodib is bringing some new items to ApEx in Moncton:
DuBuyer Mandoline (made in France)
The only mandolin that can DICE product, yet still manages to julienne, slice, waffle cut and crinkle cut.
Oasis Slush Machines
Available in one, two and three tank capacities.
Made in Italy by Cofrimell – leaders in drink dispensing technology
Lighted top, elegant stainless steel and red plastic design
DEBuyer 99% Iron cookware (made in France)
The BEST heat conductive cookware is made with Iron. 100% induction ready
BREMA Ice Machines
Makers of commercial ice machines from Italy. Commercial quality in smaller
footprints. The clearest ice is made with BREMA ice machines.
Find out more at www.eurodib.com.
DuBuyer Mandoline (made in France)
The only mandolin that can DICE product, yet still manages to julienne, slice, waffle cut and crinkle cut.
Oasis Slush Machines
Available in one, two and three tank capacities.
Made in Italy by Cofrimell – leaders in drink dispensing technology
Lighted top, elegant stainless steel and red plastic design
DEBuyer 99% Iron cookware (made in France)
The BEST heat conductive cookware is made with Iron. 100% induction ready
BREMA Ice Machines
Makers of commercial ice machines from Italy. Commercial quality in smaller
footprints. The clearest ice is made with BREMA ice machines.
Find out more at www.eurodib.com.
News from an ApEx exhibitor - Alliance Seafood
Alliance Seafood will be featuring the following new products at their ApEx booth: premium smoked fish products, hot-smoked salmon and mackerel and cold-smoked salmon and herring; lobster sauce, made with real lobster meat and natural ingredients; and haddock bites, breaded and battered 1oz portions cut from full fillets. Find out more at www.allianceseafood.ca.
News from an ApEx exhibitor - East Coast POS
Check out the East Coast POS booth at ApEx. They’ll have the Aloha Guest Manager- reservation and table management system for restaurants and bars; Samsung digital signage for in-house advertising and entertainment systems with controlled content; Orderman wireless hand-held POS terminals, industry hardened with secure data transfer and long battery life; and iPad applications for wine lists, menu and online ordering. Find out more at www.eastcoastpos.ca.
News from an ApEx exhibitor - Master-Bilt
The MBSMP series Mega Top sandwich/salad prep units come in four new models which hold an additional row of pans frequently needed by busy foodservice operations. The new Mega Top units hold up to thirty 1/6 size pans. Check them out at the Master-Bilt booth or go to www.master-bilt.com.
News from an ApEx exhibitor - Duinkerken Foods
Duinkerken Foods has a new biscuit mix that they are bringing to ApEx. The new Duinkerken Gluten-Free biscuit mix is so light and fluffy and is so delicious, you won’t believe it’s gluten-free. Fine out more at www.duinkerkenfoods.com.
News from an ApEx exhibitor - Vollrath
Vollrath in booth 116 will be featuring prep-cook-serve new product solutions including Redco manual food processors, can openers, 10 quart mixers, electric slicers, panini sandwich presses, electric griddles, microwave ovens, counter fryers, Mirage Pro G4 induction range, WearEver cookware, Super Shapes stainless display pans and 11 colors of double wall stainless steel bowls.
News from an ApEx exhibitor - Grosfillex
Grosfillex Furniture in Booth 117 will be featuring new products including indoor "Tempo" and "Domino" two-tone designer stacking chairs; fixed metal table bases for indoor/outdoor use; Belize folding sling armchair; Amazona stacking armchair; Catalan melamine tabletop; and a 6 1/2' square umbrella.
News from an ApEx exhibitor - Ronahan Food Brokers
At ApEx, Ronahan Food Brokers is featuring new products from Lassonde Beverages.
Flavur: A new beverage product line flavoured with herbs, spices and flowers. Take it Easy with Red Orange Guava Hibiscus. Peak your Senses with Strawberry Dragonfruit Ginseng. Live Calm with Lemon Honey Aloe. All three made with 100% natural ingredients.
Flavur Tea: A premium line of iced teas made from organic ingredients. Available in Green Tea Pomegranate, Black Tea Lime and Mint, and White Tea Lemon.
Oasis Health Break Smoothie: Available in Smooth Kiwi and Green Tea – enjoy the benefits of antioxidants. Tropical Smoothness with Vitamins A, C, E and lutein – enjoy the benefits of antioxidants, maintain good eyesight and healthy skin. Exquisite Berries Immuniforce – boost your immune system. Strawberry-Banana – with fibre contributes to your well-being.
Flavur: A new beverage product line flavoured with herbs, spices and flowers. Take it Easy with Red Orange Guava Hibiscus. Peak your Senses with Strawberry Dragonfruit Ginseng. Live Calm with Lemon Honey Aloe. All three made with 100% natural ingredients.
Flavur Tea: A premium line of iced teas made from organic ingredients. Available in Green Tea Pomegranate, Black Tea Lime and Mint, and White Tea Lemon.
Oasis Health Break Smoothie: Available in Smooth Kiwi and Green Tea – enjoy the benefits of antioxidants. Tropical Smoothness with Vitamins A, C, E and lutein – enjoy the benefits of antioxidants, maintain good eyesight and healthy skin. Exquisite Berries Immuniforce – boost your immune system. Strawberry-Banana – with fibre contributes to your well-being.
News from an ApEx exhibitor - Doyon Inc. Baking Equipment Specialists
Doyon is proud to introduce their all new countertop ovens. The DCO3 and DCO5 are our smallest ovens with a three half-size sheet pans capacity (DCO3) and a five half-size sheet pans capacity (DCO5). Constructed of stainless steel, and a full view tempered glass door, the DCO3 and DCO5 are designed to be compact yet heavy-duty. Years of development helped us build units that will last for years of heavy use with minimal maintenance costs.
Find out more at http://www.doyon.qc.ca/
Find out more at http://www.doyon.qc.ca/
News from an ApEx exhibitor - Mack Food Equipment
Mack Food Equipment has some new products in coffee equipment, specifically an exclusive espresso machine imported from Italy and available for Atlantic Canada through Mack.
They are also introducing a new style of popcorn to the region, aimed at concession operators. This is a candy-based corn and is very popular in the U.S. They see becoming a new trend in Canada.
Find out more at www.e-mack.com
They are also introducing a new style of popcorn to the region, aimed at concession operators. This is a candy-based corn and is very popular in the U.S. They see becoming a new trend in Canada.
Find out more at www.e-mack.com
News from an ApEx exhibitor - Waste Management
Waste Management will be featuring the new “MOLOK” Deep-Collection waste and recycling container. These containers are installed partially underground and offer a more visually appearing and convenient container, with larger capacity when compared to conventional waste and recycling bins. Find out more at www.wm.com.
The Foodservice Industry in Atlantic Canada - Learn the Secrets of Success from Industry Insiders
This panel discussion is your chance to discuss the challenges you are facing that are preventing you from growing your business. Come prepared with your questions for the panel members. You'll also learn from others with the same issues. This will be a great opportunity to network! The panel is made up of industry experts and entrepreneurs who have battled through problems and are now successful chefs and restaurateurs. Panel members include:
Gilles Ratté of Café Archibald, Pastalli, Graffiti and Ed's Sub, all part of Groupe Culinaire and located in Moncton, NB
Chef Luis Clavel, executive chef at Seasons by Atlantica in Halifax, NS - 2008 and 2009 Nova Scotia Chef of the Year and 2008 CRFA Iron Chef Atlantic winner
Chris Tzaneteas, entrepreneur and owner of Opa Restaurants and Argyle Bar and Grill in Halifax, NS
Kevin Murphy, entrepreneur and owner of the Murphy Group of Restaurants, in Charlottetown, PEI - 2010 Pinnacle Award Winner for Regional Company of the Year, Eastern Canada
Moderated by Robert Carter, Executive Director of The NPD Group
Gilles Ratté of Café Archibald, Pastalli, Graffiti and Ed's Sub, all part of Groupe Culinaire and located in Moncton, NB
Chef Luis Clavel, executive chef at Seasons by Atlantica in Halifax, NS - 2008 and 2009 Nova Scotia Chef of the Year and 2008 CRFA Iron Chef Atlantic winner
Chris Tzaneteas, entrepreneur and owner of Opa Restaurants and Argyle Bar and Grill in Halifax, NS
Kevin Murphy, entrepreneur and owner of the Murphy Group of Restaurants, in Charlottetown, PEI - 2010 Pinnacle Award Winner for Regional Company of the Year, Eastern Canada
Moderated by Robert Carter, Executive Director of The NPD Group
Old is New Again at ApEx
Some repeat ApEx exhibitors have some interesting new products too! Look for them at the show.
Alliance Seafood Inc.
Browne & Co.
East Coast POS
Ergogrip Inc.
Eurodib
Freeborn & Associates
Italpasta
Master-Bilt Products
NB Lung
PJB Primeline
Ronahan Food Brokers Limited
Taylor Agencies Ltd.
TFI Food Equipment
W.D. Colledge Co. Ltd.
Winsham
Alliance Seafood Inc.
Browne & Co.
East Coast POS
Ergogrip Inc.
Eurodib
Freeborn & Associates
Italpasta
Master-Bilt Products
NB Lung
PJB Primeline
Ronahan Food Brokers Limited
Taylor Agencies Ltd.
TFI Food Equipment
W.D. Colledge Co. Ltd.
Winsham
First-time Exhibitors at ApEx
There’s always something new at ApEx – and this year there are lots of new exhibitors!
A.C. Covert Distributors/True North Salmon Co. Ltd.
Abell Pest Control
Alcool NB Liquor
Atlantic Food & Beverage Processors Association Inc
Awrey's Bakeries LLC
Boyd's Coffee/Harlan Fairbanks
Braemar Services
Chase Global Foods
Chase Paymentech
Classic Frozen Foods
Dart Cup Ltd.
Divine Menu Covers
Efficiency New Brunswick
Fireworks F/X
Les Cuisines Roi Kitchens Ltee.
LG Electronics
Molson Coors Canada
Nathan's Famous Hot Dogs
Nuco Vending
PolyCello
Posera - HDX
San Jamar, Chef Revival
Solo Cup Canada
The Lobster Council of Canada
Tilton Plastic
Tootsi Impex
Touch Industries
What A Pizza
For more info or to register online, go to www.apextradeshow.com
A.C. Covert Distributors/True North Salmon Co. Ltd.
Abell Pest Control
Alcool NB Liquor
Atlantic Food & Beverage Processors Association Inc
Awrey's Bakeries LLC
Boyd's Coffee/Harlan Fairbanks
Braemar Services
Chase Global Foods
Chase Paymentech
Classic Frozen Foods
Dart Cup Ltd.
Divine Menu Covers
Efficiency New Brunswick
Fireworks F/X
Les Cuisines Roi Kitchens Ltee.
LG Electronics
Molson Coors Canada
Nathan's Famous Hot Dogs
Nuco Vending
PolyCello
Posera - HDX
San Jamar, Chef Revival
Solo Cup Canada
The Lobster Council of Canada
Tilton Plastic
Tootsi Impex
Touch Industries
What A Pizza
For more info or to register online, go to www.apextradeshow.com
ApEx exhibitor - PolyCello
CleanSheet is a new, innovative cutting surface solution for the professional food service market. Made from FDA approved materials, CleanSheet is engineered to minimize cross contamination, bacterial transfer and cleaning/resurfacing costs in all of your cutting applications. Find out more at the PolyCello booth #609 or at www.polycello.com.
ApEx exhibitor - Tootsi Impex
Tootsi Impex will have Elan, their new line of organic packaged products at ApEx. Elan is a selection of 100% organic high quality packaged nuts, dried fruits, mixes, grains and chocolates in a convenient size. You will find unique products like cocoa nibs, 70% chocolate popped quinoa and Chia seeds in elan. Find out more at www.tootsiimpex.com.
Learn Something New at ApEx
There are many complimentary sessions at ApEx this year and you're bound to learn something new and helpful to take away with you. Here are just a few of them. To find out more, go to www.apextradeshow.com.
Operational Productivity to Make More Cash
Learn about operational productivity to drive your bottom and cash flow. Join Hugh Johnston as he takes you through "hands-on" strategies to make you money in the next 90 days including: building cash flow per square foot; guest throughput; people efficiency and effectiveness; cash and inventory management; food production, freshness and waste; and optimizing your fixed expenses.
Hugh Johnston CA, CMC, Strategic and Financial Architect, Hugh Johnston Strategy and Business Planning
What the Great Ate
Food has played a starring role in the lives of so many famous or infamous people. Diplomatic agreements have been negotiated over elaborate feasts, novels have been fuelled by strong coffee and marriages have ended over a meal gone bad. In What the Great Ate, brothers Matthew and Mark Jacob have cooked up a bountiful sampling of the peculiar culinary likes, dislikes, habits, and attitudes of famous — and often notorious — figures throughout history.
Matthew Jacob, co-author, What the Great Ate
Corby Institute
Talk with a Corby brand specialist, learn about dedicated programming and the projected hot trends.
State of the Foodservice Industry in Canada and Atlantic Canada
Robert Carter, Executive Director of The NPD Group, will present an overview of the state of the foodservice industry in Canada, with a focus on the Atlantic region. In a relatively flat market, it is more important than ever to offer consumers differentiated offerings. Operators who stand apart on value, quality, convenience or other attributes that are relevant to consumers will win.
Robert Carter, Executive Director of The NPD Group
FoodserviceForecasts and Trends
You could resort to astrology or tarot cards to predict the future, but well-grounded research is a much better idea. CRFA’s Jill Holroyd taps into the latest research to forecast what lies ahead for foodservice operators. This includes the latest foodservice sales forecast for Atlantic Canada, the top 10 foods and beverages, and emerging trends and issues for 2011.
Jill Holroyd, Senior Vice President, Marketing and Communications, CRFA
Build and Brand Your Business with Social Media
Join the Party – How to build your brand and business with social media
Social media can be a great way to engage with your audiences, but like any conversation there are right ways and wrong ways to go. It’s like being at a party, where some people shine and others find themselves alone at the chip bowl. Which will you be? Learn the answers to these questions: Do I need to do social media? How do I actually do it, anyway? How do I ensure that it grows my business?
Elise Craft, Account Director, and Dan Culberson, Digital Producer and Strategist, of Revolution Strategy
Revolution Strategy
Dan Culberson and Elise Craft of Revolution Strategy will do short sessions on the trade show floor, where they’ll get you set up on your mobile device, do some troubleshooting and provide quick “social media surgery”.
Operational Productivity to Make More Cash
Learn about operational productivity to drive your bottom and cash flow. Join Hugh Johnston as he takes you through "hands-on" strategies to make you money in the next 90 days including: building cash flow per square foot; guest throughput; people efficiency and effectiveness; cash and inventory management; food production, freshness and waste; and optimizing your fixed expenses.
Hugh Johnston CA, CMC, Strategic and Financial Architect, Hugh Johnston Strategy and Business Planning
What the Great Ate
Food has played a starring role in the lives of so many famous or infamous people. Diplomatic agreements have been negotiated over elaborate feasts, novels have been fuelled by strong coffee and marriages have ended over a meal gone bad. In What the Great Ate, brothers Matthew and Mark Jacob have cooked up a bountiful sampling of the peculiar culinary likes, dislikes, habits, and attitudes of famous — and often notorious — figures throughout history.
Matthew Jacob, co-author, What the Great Ate
Corby Institute
Talk with a Corby brand specialist, learn about dedicated programming and the projected hot trends.
State of the Foodservice Industry in Canada and Atlantic Canada
Robert Carter, Executive Director of The NPD Group, will present an overview of the state of the foodservice industry in Canada, with a focus on the Atlantic region. In a relatively flat market, it is more important than ever to offer consumers differentiated offerings. Operators who stand apart on value, quality, convenience or other attributes that are relevant to consumers will win.
Robert Carter, Executive Director of The NPD Group
FoodserviceForecasts and Trends
You could resort to astrology or tarot cards to predict the future, but well-grounded research is a much better idea. CRFA’s Jill Holroyd taps into the latest research to forecast what lies ahead for foodservice operators. This includes the latest foodservice sales forecast for Atlantic Canada, the top 10 foods and beverages, and emerging trends and issues for 2011.
Jill Holroyd, Senior Vice President, Marketing and Communications, CRFA
Build and Brand Your Business with Social Media
Join the Party – How to build your brand and business with social media
Social media can be a great way to engage with your audiences, but like any conversation there are right ways and wrong ways to go. It’s like being at a party, where some people shine and others find themselves alone at the chip bowl. Which will you be? Learn the answers to these questions: Do I need to do social media? How do I actually do it, anyway? How do I ensure that it grows my business?
Elise Craft, Account Director, and Dan Culberson, Digital Producer and Strategist, of Revolution Strategy
Revolution Strategy
Dan Culberson and Elise Craft of Revolution Strategy will do short sessions on the trade show floor, where they’ll get you set up on your mobile device, do some troubleshooting and provide quick “social media surgery”.
Online Registration Now Open!
This year, ApEx is offering a special discount rate when you register online. For just $12 (HST included), you'll have access to hundreds of first-class exhibitors, chef demonstrations, free industry seminars, Select Atlantic products and services, the Corby Institute and the chance to network with your peers. We're sure you'll agree that ApEx is well worth the price of admission!
Find out more or register now at www.apextradeshow.com
Find out more or register now at www.apextradeshow.com
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