Ingenium
s ol ut i on s for h e al t h care & h o s p i t a l i t y
Volume 3 • Issue 3
powerful pairings:
soups and
sandwiches
sysco southwestern
ontario open
for business
benefits of green
leafy vegetables
on demand
is going bilingual
A Message from Sysco Canada
In this issue
Features
Your Customers
Will Love It!
• Free of polystyrene foam
Although winter weather varies from coast
5
breakfast all day
to coast in Canada, overall we have had one
11
powerful pairings – soups
and sandwiches
of the longest, coldest and snowiest
12
gluten free – a special concern
for your clients and residents?
summer approaching we are more
14
sysco... growing in ontario to serve you!
15
introduce some new greens
to your plate
18
building relationships with
indulge rewards
winters of all time this year. With
than ever eagerly awaiting the sunshine
and all the goodness that comes with it,
including all of the great seasonal items that
Sysco has to offer you locally. There is nothing like the smell
of fresh strawberries in June or the taste of a juicy ripe peach in August!
Sysco is committed to bringing you a wide selection of locally produced products that
not only bring freshness and value to your menus, but also support our local farmers and
producers. We have partnered with local providers in all markets across Canada and work
closely with each of these partners to ensure they meet our standards for food quality
In every issue
and safety.
• Insulated, non-slip surface allows
the cup to be gripped firmly
6
spotlight on Leisureworld
23
spotlight on Silvera
residents, so don’t forget about the importance of local when you can get your hands on
• Sturdy, single-wall construction
helps reduce the risk of crushing
or breaking
27
sysco’s on demand systems
it. Whether its PEI potatoes, locally produced cheese in Quebec, Corn on the Cob from
• Helps reduce the need for sleeves
or double cupping and, thereby,
reduces waste
8
In healthcare and hospitality today your menu needs to taste like home did for your
Ontario, or fresh apples from BC, Canadian goodness is all around us.
Recipes
Wherever you are, our goal at Sysco is to bring you the freshest and best selection of local
cape capensis fillets coated
with salt & vinegar kettle chips
11 cranberry salsa mayo chicken
sandwich
foods all year round. Talk to your Healthcare & Hospitality Account Executive or book a
Business Review with one of our culinary teams today to see how you can incorporate
local menus into your healthcare operations. Let this issue of Ingenium inspire you to
introduce something new to your menu this summer.
Sincerely,
12
light greek breakfast frittata
15
strawberry spinach salad with
pecans and goat cheese – cover photo
Wendy Brancato-Neuman, RD
Regional Vice President
Business Development & Marketing
Sysco Canada
8 oz
SKU 9786559
black dome lid
SKU 4887303
12 oz
SKU 9786534
black dome lid
SKU 4962213
16 oz
SKU 9785171
black dome lid
SKU 4962213
20 oz
SKU 9786567
black dome lid
SKU 4962213
15
For more information, please contact your Sysco Account Executive.
Distributed by
©2014 Dixie Consumer Products LLC. All rights reserved.
The Georgia-Pacific logo is a trademark licensed to Dixie Consumer Products LLC.
The Sysco logo is a trademark owned by Sysco Corporation.
ADVERTISED ITEMS MAY NOT BE AVAILABLE AT ALL SYSCO OPERATING COMPANIES.
SOLUTIONS
FOOD SERVICE
SERVICE ALIMENTAIRE
Consumers are now pulling away from the predetermined
three-meal schedule: they skip meals, eat breakfast
at dinner time and dinner at breakfast. Meal times are
now flexible and must adapt to people’s work schedule,
especially that of healthcare workers.
Consequently, the breakfast pillars – bacon, ham and sausage –
can now be offered throughout the day. Conversely, ingredients
reserved for other meals can be found at breakfast. These eating
pattern changes, characterized by meal type fusion, should facilitate
your operations. You no longer need to change service at 11 AM
and can maximize the use of most ingredients throughout the day.
• You’ll find inspiration in our extensive range of
flavourful, nutritious and satisfying Simply Good™
foods, covering all major diet types and textures.
With our selections, it’s easy to build menus.
Breakfast-inspired Snacks
Bacon Cheddar Cheese Scones
Additionally, in recent years, a growing number of consumers
Consumers are in a hurry and want food that can be eaten with
opt for several small portions rather than three large meals. As a
one hand while doing something else: driving, texting, emailing,
result we are seeing an increase in snack formats offerings. To take
etc. By adding bacon and cheese to your scone mixture, you
advantage of this trend consisting in proposing smaller portions,
provide a breakfast-inspired protein snack that is portable,
several operators have turned to breakfast-inspired dishes. These
delicious and a crowd-pleaser. By the way, this scone can also be
dishes are generally less copious and constitute the perfect all-day
enjoyed slowly, as would your residents and patients, without
menu to target consumers whose eating habits are evolving.
rushing or doing something else at the same time.
Crispy Oatmeal
Ham “Wafflewich”
Oatmeal topped with diced bacon and fruit, this is the pinnacle of
Sales for breakfast sandwiches have increased by 30% between
health and indulgence. Bacon remains one of the most requested
2009 and 2011 and this trend does not seem to be weakening.
ingredients and provides the most satisfaction flavour wise. Add
Here is the gourmet version of a ham and cheese sandwich: an
some in many of your recipes since you only need a little to give
omelet, cheese, and slices of reduced-sodium ham between two
lots of flavor to a dish!
whole grain waffles. The perfect sweet and salty indulgence!
Compare it, it’s as healthy as a sandwich but much more original.
Additionally, Olymel’s reduced-sodium ham is gluten free like
130 of its other products.
• You’ll inspire your patients’ mealtime satisfaction
with great-tasting, familiar items that they’ll want
to eat – and ask for more!
• You’ll be inspired to Build better Breakfasts,
Liven up Lunches and Delight them at Dinner!
Choose from the versatility and convenience of
our Signature Series of top-favourites, available
throughout Canada, or look to our complete menu
system to supply all your mealtime needs.
Need inspiration for your breakfast menu?
www.gohfs.org
email: info@gohfs.org
Toll Free: 1- 800 -265 -0353
© 2014 HFS
Download your free copy of our new Breakfast Solutions
brochure at www.olymelsolutions.com.
Volume 3 • Issue 3 Ingenium | 5
spotlight
on our customers
The Right Foundation.
The Right Results.
There is one thing that will determine purchasing patterns in foodservice
operations: Flavour. How food tastes is what turns one visit into several, one
patron into dozens and one dish into a destination.
Leisureworld Caregiving Centres recognize the important
role that food plays in overall quality of life; however,
food satisfaction can be a constant challenge in long
term care. With its residents in mind, Leisureworld
developed a groundbreaking new approach to raising
food satisfaction scores in its homes. What better way
to ensure residents enjoy what they are eating than to
include them in the menu planning process?
Leisureworld has hosted vendor days at locations throughout
Ontario in partnership with Sysco Canada, who helps to coordinate
showcase vendors for these events. The most recent vendor days
involved 27 Leisureworld homes, starting with Leisureworld Brantford
on March 24th, followed by Leisureworld Spenser House (Orillia),
Brampton Woods, Etobicoke and O’Conner Gate (GTA East).
Leisureworld North Bay and Leisureworld Madonna (Ottawa)
hosted separate, smaller events for their residents and staff in April.
Led by Margaret Leaver-Power, Dietary Consultant for
new menu planning process in 2011. Vendor days provide unique
opportunities for residents to sample food items and provide
feedback on what they wish to see on future menus.
Residents get to see touch and taste the new items shown by the
FOOD COST IMPACT
vendors, and evaluate what they like and what they don’t like, by
at the event. This information from all the participants is then used
For most of us, eating provides a positive and pleasurable emotional
experience and flavour is the ultimate determining factor driving our eating
habits, consciously or not. With MINOR’S®, you have endless opportunities
to bring exceptional flavour to your menu. For over 60 years, MINOR’S® has
given chefs the advantage of exploring their creativity with products that bring
their culinary visions to life.
Our full line of MINOR’S® bases and flavour concentrates are designed to
serve as a platform for inventing new, cutting-edge dishes with the versatility
to enhance the flavour in every section of your menu hot or cold – from soups,
marinades and sauces, to dips, spreads, salad dressings and even desserts.
Leisureworld, the company launched vendor days as part of a
filling out a taste panel evaluation forms for every item they taste
Flavour isn’t measured like other parts of the business – it’s not created on
charts or gauged by its numeric value. It’s crafted in the kitchen and judged on
each and every plate. It’s what pushes every chef and what pulls every diner
into coming back.
Leisureworld Brampton Meadows
for the menu planning sessions, which then determines what will
ultimately be used on the menu.
A typical vendor day involves an hour and a half long showcase
MINOR’S® high quality bases average just 1% of your total food cost, yet
make an enormous difference in the flavour of your dishes. When a small
portion of your total food costs buys most of your flavour, it pays to buy the
best. This is where our MINOR’S® bases and flavour concentrates can help.
Real cost savings can come from other parts of the plate.
where residents can taste new products, talk to vendor
representatives, ask questions and give feedback. Vendor days
• As a Marinade: Get the entire flavour, without all the salt. Enhance a low
end protein by utilizing a high quality base. You’ll love the rich taste and
healthy options MINOR’S® Low Sodium Beef & Chicken Bases offers to
marinate proteins.
happen twice yearly at various Leisureworld locations. For homes
that are not hosting a vendor day, Program managers will arrange
transportation for 8 to 10 residents to attend at a nearby host home.
The benefits of vendor days are two-fold. Not only do residents
get the chance to share their voice, but vendor partners also have
Leisureworld Scarborough
• As a Spread: Layer fresh, tangy tastes over sandwiches.
• As a Soup Base and Sauce: Layer in the fragrant flavour of herb and
vegetables to make rich soups and sauces with MINOR’S® Sautéed
Vegetable Base.
the chance to interact with seniors and engage in meaningful
discussion. This interaction is very helpful to vendors who can
then alter their product lines and offerings to meet the needs of
• As a Spice/Flavour Enhancer: Apply to a wide range of potato dishes,
vegetables, casseroles, dressings, stuffings and more.
seniors. The staff at Leisureworld is also given the opportunity to
attend vendor days, which has helped to positively change the
perception of the food that is served in their homes.
As a company, Leisureworld has seen continuous success from
their new menu planning process since its inception in 2011 – this
is evident by a significant improvement in their food quality scores.
“It’s about giving residents voice and choice,” Leaver-Power says.
Empowering residents and giving them more say has certainly
proved beneficial for Leisureworld.
6 | Ingenium Volume 3 • Issue 3
Established in 1972, Leisureworld Senior Care Corporation is
a leader in seniors’ care and Ontario’s second-largest provider
of long term care. Headquartered in Markham and Vaughan,
Leisureworld has approximately 7,500 employees committed
to delivering quality care and service to 5,733 residents in its
35 long term care homes; 1065 residents in its 10 retirement
communities across Ontario and BC; and to seniors receiving
care at home through its Preferred Health Care Services.
At MINOR’S® we know that the best tomorrow is based on what you serve today.
MINOR’S® is flavour, and flavour means business.
For a list of products & exciting recipe ideas, please contact your Nestlé Professional®
Sales Representative at 1- 800-288-8682 or visit www.NestleProfessional.com
NESTLÉ PROFESSIONAL® and MINOR’S® trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.
Tortilla Soup with
Chicken Base
FLOUR:
Making the Right Choices
Flour is often categorized for whatever use it is best
suited. In the US, flour is classified by the amount of
protein it contains as it affects gluten formation. Here
in Canada flour is often classified for its applicable use,
deriving from the type of wheat used.
The largest Differentiator to flour is whether it is milled
from Hard Wheat or Soft Wheat. Hard wheat flour
protein ranges from 11.5% to 14%+. These high
protein ranges are primarily used to bake yeast
leavened products such as breads, pizzas, pitas and
flatbreads, and is used in all-purpose flours found in
everyone’s home. Soft wheat flour has a protein range
from 7% to 10%. This low protein range is great to bake
non-yeast leavened products such as cookies, cakes,
and pastries.
Horizon Milling® offers products under the
Robin Hood™ brand in the all of the primary flour
classifications for both Hard and Soft Wheat blends.
Hard wheat flour products include All-Purpose Flour,
Strong Baker’s Flour, Whole Wheat Flour, and Pizza
Flour. Soft Wheat products include Cake and Pastry
Flours suited to various applications.
With a broad spectrum of flour offerings Horizon Milling
is able to provide flexibility to customers. This broad
portfolio is complemented with Durum and Specialty
Flours further providing customers the ability to adapt
to changing markets whether they are driven by price
fluctuations or consumer trends.
A typical Italian pizza has a simplicity that allows
you to taste the fundamental ingredients of the pizza
with no interference. A big part of that Italian pizza
experience is the crust. Using Italian pizza flour creates
a light crust that is crispy on the outside but tender to
the bite.
Pizza makers worldwide appreciate the qualities that
“00” flour produces in pizza dough; just enough stretch,
thinner in the middle with a rim that balloons slightly to
give it that all important crunch. At the food service or
food manufacturer level of pizza production, “00” flour
can create cost management challenges—particularly
for establishments that make a lot of pizza dough.
Horizon Milling understands the importance of pizza
crust sensory attributes. Our Robin Hood Italian Style
Flour is an alternative to “00” flour. It hydrates very
easily, like type “00.” It creates moist dough that can
be used in a variety of pizza crusts, Italian flat breads
and European style hearth, artisan, and pan breads.
Horizon Milling’s Robin Hood Italian Style Flour has key
attributes. It:
• Helps create soft and supple dough that is easy
to work with.
• Has great mixing tolerance.
• Provides excellent water absorption.
• Performs well as both hand stretch dough
and as sheeted dough.
• Works well in long fermentation dough.
© 2014 Horizon Milling ULC. All Rights Reserved.
8 | Ingenium Volume 3 • Issue 3
Volume 3 • Issue 3 Ingenium | 9
Powerful Pairings
Soups and Sandwiches
From thoughts of traditional comfort food to the skilled culinary art of balancing
flavours – much can be said about the possibilities of pairing soup and sandwiches. A
favourite of residents, patients and visitors of all ages, it’s easy to makeover your menu
with combinations that are sure to please.
Hot Trends
• 62% of consumers choose soup because it satisfies a craving
• 55% of diners say they are trying to eat healthier and soup is a healthy choice
• There is high consumer demand for vegetarian soups
• 48% of consumers are willing to try new flavours, unique varieties i.e. Knorr Red Thai
Chicken curry
SAUCE STYLE
TYPE DRESSING
A Powerful Nutrition Punch
From a health and wellness standpoint, soup and sandwich combos have much to
offer. Oftentimes, soup provides much-needed vegetables that can be lacking in the
diet. And, sandwiches are a great opportunity to deliver whole grains, lean meats,
additional vegetables, and good fats.
The Right Combination of Products
In order to create great soup and sandwich combinations, you need the right products.
Knorr Soup du Jour – with seven reduced sodium varieties providing 337mg sodium or
less per 175 ml serving – makes it easy for you to provide great tasting soup right out
of the bag and gives you countless opportunities to create signature soups by adding
your own ingredients.
Hellmann’s Half the Fat Mayonnaise pairs perfectly with sandwiches to boost flavor
while helping many people meet their nutrition goals of reducing fat and saturated
fat in the diet. With Knorr Soup du Jour and Hellmann’s Half the Fat Mayonnaise, the
possibility of creating unique soup and sandwich combinations is endless.
Makeover Your Menu
In addition to soup and sandwich combinations that taste good, your residents,
patients and visitors want combos that sound good, too. Be sure to romance your
menu descriptions using words that seduce people into selecting the dish. More
information is available on our webpage including our chef’s tips to help you create
menu descriptions that will entice your guests to select soup and sandwich combos
that you’ve created.
Experience how great soup can be for you with our reduced sodium
Knorr Premium Dry Soup Du Jour soups!
Sysco Code
Flavour
Pack Size
2067985
2068052
2067959
2068019
2259622
2068068
2060919
Butternut Squash & Sweet Potato Bisque
Thai Chicken Red Curry
French Canadian Pea
Cream of Carrot
Harvest Vegetable
Cream of Broccoli
Tomato
4/672 g
4/583 g
4/789 g
4/591 g
4/334 g
4/551 g
4/385 g
Make the switch to soup today.
10 | Ingenium Volume 3 • Issue 3
Talk to your Unilever sales
representative or learn more at
www.unileverfoodsolutions.ca/WhyDry
Nutrition
Information
per sandwich
Cranberry Salsa Mayo
Chicken Sandwich
Yield: 25 servings
Ingredients:
11/2 cups
1 cup
1/2 cup
25
3 lb
Calories: 267
Fat: 6 g
Sodium: 850 mg
Carbohydrates: 35.5 g
Protein: 16 g
Hellmann’s 1/2 the Fat Mayonnaise
Mild or Medium Salsa
Cranberry Sauce
Lettuce Leaves
Cooked Chicken or Turkey Slices (50 slices)
Preparation:
Combine Hellmann’s 1/2 the fat mayonnaise, salsa and
cranberry sauce in a bowl.
Spread both sides of bread with Becel margarine, if
desired. Place lettuce leaf on each slice. Spread 1 tbsp
salsa mayo over lettuce. Place chicken slices on top of
salsa mayo.
Volume 3 • Issue 3 Ingenium | 11
Gluten Free –
a special concern for your
clients and residents?
by Angela Cuddy
As you know, the incidence of celiac disease is on the rise in developed
countries. Currently over 330,000 Canadians live with celiac disease, a digestive
disorder of the small intestine that leads to an immune reaction to gluten, a protein
found in wheat which can lead to malnourishment regardless of how much they eat.
Untreated, it can lead to health problems such as weight loss, anemia, arthritis,
depression, and an increased incidence of certain cancers.
However, up to 6 times as many Canadians may be affected by gluten
intolerance or sensitivity. Celiac disease can be initially diagnosed with a simple
blood test; but gluten sensitivity may be present when blood tests are normal.
People with gluten sensitivity can suffer from many of the same gluten-caused
problems as Celiacs.
As the population ages, we are more often discovering that individuals
have been suffering from symptoms for years, but go undiagnosed until later in life.
This is of particular note to those of you managing foodservice in Acute or LongTerm-care, where your clients/residents are usually seniors.
The only treatment for those with celiac disease, or gluten sensitivity, is avoidance of
products containing gluten, including all products containing wheat, rye and barley.
They also need to be particularly cautious about food additives and fillers
such as those found in many processed meats, rice mixes and candy, which can
contain hidden gluten. Wheat products are often used as thickening agents so
gravies, sauces and soups may contain gluten. Soy sauce contains fermented
wheat, so should also be avoided.
In a busy healthcare foodservice operation, it can be challenging to meet the
needs of people who avoid gluten, especially when they are in the minority.
Making separate meals for a small few can be expensive and labour-intensive,
so products with flexibility can be the answer.
Here’s a simple gluten-free recipe that
all your residents will enjoy:
Light Greek Breakfast Frittata
Ingredients
2 tbsp 30 mL
1 cup
150 g
3 cups 500 g
canola oil
thinly sliced red onion
Fully Cooked Turkey Roast –
10054 Cuddy Servemaster® RTE Turkey
Breast Roast, thawed, chopped
chopped spinach
sliced roasted red pepper
crumbled feta cheese
large eggs
milk
cloves garlic, minced
dried oregano leaves
each salt and pepper
2 cups 75 g
1/2 cup 90 g
1/2 cup 85 g
12
12
1/2 cup 125 mL
4
20 g
2 tsp
10 g
1/2 tsp 5 g
Method
Heat the oil in a 14-inch, nonstick skillet set over medium
heat. Add the onion and cook until softened. Stir in the
Cuddy Servemaster® turkey, spinach, roasted red pepper
and feta.
Meanwhile, whisk the eggs with the milk, garlic, oregano,
salt and pepper. Pour into the skillet, tipping to make an
even layer. Cook for 3 minutes or until set on the bottom.
Bake, at 400F (200C), for 20 minutes or until set in the
centre. Run a spatula around the edge to loosen from the
skillet. Slide onto a cutting board and cut into 8 wedges.
Makes 8 Servings. Tip: Serve with kalamata olives and a
tomato cucumber salad.
Cuddy Servemaster® boneless, seasoned turkey breast roast and
turkey breast and thigh roast are gluten free and come in ready-to-cook
and ready-to-serve varieties. They are low in saturated fat with
some low sodium options and provide the flexibility you need
when preparing turkey dishes for both large and small
numbers. Now there’s no need to make separate dishes
for a small few – all of your residents and clients will
love the flavour of Cuddy Servemaster® roast turkey.
For more information contact: Cathy Caruso,
Account Manager Healthcare & Hospitality
ccaruso@sofinafoods.com or 1-888-588-1931
12 | Ingenium Volume 3 • Issue 3
Angela Cuddy is a Registered Dietitian who has worked in foodservice, clinical and research settings
in health and long term care in Ontario, Canada, for over 20 years. She has Masters Degrees in Nutrition
and Education. Currently she consults in foodservice, nutrition and educational contexts and conducts
applied research in food and nutrition. Other than having the same name, she has no connection to Cuddy
Servemaster®.
References: National Foundation for Celiac Awareness retrieved from: http://www.celiaccentral.org/
non-celiac-gluten-sensitivity/introduction-and-definitions/; Canadian Celiac Association: http://www.
celiac.ca/; Case, S. Gluten Free Diet: A Comprehensive Resource Guide, Case Nutrition Consulting (2006)
spotlight
on our locations
Sysco is pleased to have Brad Wagner as Director of Corporate
What are green leafy vegetables?
How to incorporate green leafy
vegetables into your menus?
Multi Unit Sales leading the Healthcare & Hospitality sales teams in
Green leafy vegetables are the edible leaves of some plants with many health benefits
Leafy greens should be consumed raw or lightly
Southwestern Ontario.
that are an important part of a healthy diet. We are all familiar with iceberg and romaine
cooked to preserve their nutrients.6 Here are some
lettuce, but there are some other great leafy greens such as: arugula, bok choy, collard
tips on how to incorporate leafy greens into your
greens, kale, Swiss chard, beet greens, spinach and many others.
meals and enjoy their taste and health benefits.
1986 as the Assistant Chef and Sales Manager at Great Temptations
What are some of their health benefits?
Catering and later as the Executive Chef at Legends Tap and Grill.
Leafy greens are packed with fiber, vitamins, minerals and plant based substances that
In August of 1994 he was hired by Sysco Central Ontario (Strano
may help protect against heart disease, diabetes and perhaps even cancer.1 Below are
• Simply include them in your salads; chopped or
whole. Arugula, kale, Swiss chard and spinach
are excellent choices to jazz up your salads with.
Foodservice) as a sales representative in the Cambridge to Port
some of the vitamins you find in leafy greens:
Healthcare & Hospitality in Southwestern Ontario
Brad began his career in foodservice in 1980. Progressing in various
kitchen roles in Ontario and cooking across Europe Brad landed in
Dover territory. Brad then became an Account Executive in Multi
Unit Sales in April of 1997. He was promoted in September of 2000
to Manager Healthcare and Multi Unit Sales, followed by another
Sysco is pleased to announce the opening of Sysco
Southwestern Ontario, our newly constructed distribution
operating company located in the heart of Southwestern
Ontario. This new facility supports Sysco’s internal growth
strategies and enables us to provide localized service to
customers in the Southwestern Ontario market.
promotion in March of 2010 to Manager Healthcare Business
Development for the Ontario portion of the National and local
Folate: Spinach, kale, red and green leaf lettuce, turnip greens and Brussels sprouts are
sources of folate. This B vitamin is needed for healthy red blood cell maintenance and is
known to protect against neural tube defects during pregnancy.2,3
Vitamin C: Raw dark green leaves contain vitamin C that plays many roles in human body
The following team of knowledgeable Healthcare & Hospitality
from infections by keeping your immune system healthy and increases the amount of iron
• Add fresh or frozen chopped greens to
vegetable soups, stews or chili.
Account Executives will support the diverse needs of the
your body absorbs from some foods.4
• Fold cooked greens into an omelet or frittata.
Carotenoids and Vitamin A: Spinach, beet greens and Swiss chard are a good source of
• Skip the iceberg lettuce in your salads and
sandwiches and try arugula, baby spinach,
mesclun mix, watercress or baby mustard greens.7
and other diseases; helps heal cuts and wounds and keeps gums healthy; protects you
Southwestern Ontario market.
Central Ontario in the east, Toronto in the core, and Southwestern
Jennifer RossiNiagara
harmful molecules called free radicals. Also some carotenoids turn into vitamin A that
Ontario in the West. By realigning our distribution network we can
Marg Heath
London to Woodstock
helps you to see in the day and at night; protects you from infections by keeping skin and
better service our customers in Ontario.
Sherrie Okrainec
Kitchener/Waterloo to Owen Sound
service for Southwestern Ontario, it will also allow for continued
Account Executive
Dorothy Jensen-Muniz
Hamilton to Brantford
in making proteins that cause blood to clot, when you are bleeding. Also it is involved in
Louis MoroWindsor
making body proteins for your blood, bones and kidneys.4
How much leafy greens should you consume?
says Tim Cameron, Sysco Division President, Ontario.
Health Canada recommends consuming at least one serving of dark green leafy
Conveniently located right off the highway 401/403 in Woodstock,
and Detroit to maintain required inventory levels to successfully
supply the Southwestern Ontario market. Sysco Fine Meats and
FreshPoint also operate in a new facility north of Toronto and
provide customers with access to a full line-up of meat and seafood
selections, as well as a fresh and innovative produce program.
Sysco Southwestern Ontario has two cutting-edge test kitchens,
plus several conference rooms of various sizes to offer local
customers the opportunity to utilize the facility for business
reviews, menu development, workshops and staff development
events. Shipping from the new building began in February 2014
with transitions continuing into May.
14 | Ingenium Volume 3 • Issue 3
other body parts healthy and promotes normal growth and development.4
Vitamin K: Kale, collards, turnip/beet greens and spinach contain vitamin K that is involved
growth within our Toronto and Peterborough distribution centres”
Ontario, our new operating company is in close proximity to Milton
• Add chopped greens to a stir-fry near the end of
the cooking time. Cook until they are wilted but
still bright green.
such as: may help prevent cell damage and reduce risk for certain cancers, heart disease
Territory
“Adding this state of the art facility will not only provide local
• Use spinach or arugula to make a pesto and use
on pasta, chicken or pizza.
healthcare contract customers.
carotenoids that act as antioxidants which protect your body from damage caused by
The Ontario market now consists of three broadline suppliers –
• Chop kale, spinach, or Swiss chard finely and add
to tomato or meat sauce.
Sysco Southwestern Ontario
1515 Commerce Way
Woodstock, ON N4V 0C3
1.855.737.4555
www.syscosouthwesternontario.ca
vegetables each day to ensure you get enough folate and vitamin A in your diet.5
Brad Wagner
Sysco’s new 400,000 sq. ft. facility located in Woodstock
includes:
•
•
•
•
•
•
89,000 sq. ft. freezer space
49,000 sq. ft. cooler space
41,000 sq. ft. cold dock space
101,000 sq. ft. dry warehouse space
31,000 sq. ft dry dock space
17,000 sq. ft. material handling and storage area
• 67,000 sq. ft. office space
Sources:
1
WebMD. (2011). Guide to a healthy kitchen. Retrieved from www.webmd.com
2
Dietitians of Canada. (2012). Colour your choices with vegetables and fruit. Retrieved from www.dietitians.ca
3
National Institute of Health. (2012). Dietary supplement fact sheet: Folate. Retrieved from ods.od.nih.gov
4
Dietitians of Canada. (2013). Functions and food sources of some common vitamins.
Retrieved from www.dietitians.ca
5
Health Canada. (2013). Tips for vegetables and fruits. Retrieved from www.hc-sc.gc.ca
6
Government of Canada. (2013). Leafy greens. Retrieved from www.healthycanadians.gc.ca
7
EatRight Ontario. (2014). Are you afraid of the dark and leafy corner of the produce aisle?
Retrieved from www.eatrightontario.ca
Strawberry Spinach Salad
with Pecans and Goat Cheese
Yield: 50 servings
Ingredients:
Nutrition
Information
per 250 mL salad serving
200 mL Balsamic Vinegar
Calories: 253
500 mL Olive Oil
Fat: 22 g
20 mL Fresh Thyme,
Saturated:
6 g Trans: 0 g
minced
Cholesterol: 14 mg
150 mL Sugar,
Sodium: 244 mg
granulated
Carbohydrates: 10 g
25 mL Prepared Mustard
Fiber: 3 g Sugar: 6 g
10 mL Table Salt
Protein: 7 g
25 mL Ground Black Pepper
15 L
Fresh Spinach, torn
3 L
Fresh Strawberries, quartered
1 L
Pecan Halves
900 g Goat Cheese, crumbled
Preparation:
Combine vinegar, oil, thyme, sugar, mustard, salt
and pepper in a bowl. Whip until blended.
In a large bowl combine spinach, strawberries
and pecans. Add prepared dressing and toss to
combine.
Top with crumbled cheese.
Volume 3 • Issue 3 Ingenium | 15
Open FruitBlendz™ & Open Up the Possibilities!
Quality & Convenience
FruitBlendz™ Fruit Sauce combines great tasting fruit
• Consistent Texture – Provides a safe, consistent texture
with a smooth, consistent texture to safely satisfy
nutritionally regulated and texture-modified diets.
Conveniently and economically packaged to meet your
time and labour budget requirements, FruitBlendz™
can be served alone or as a component of one of your
favourite dishes… providing your menu with delicious
variety. Best of all, FruitBlendz™ is a Leahy-IFP product,
a trusted name in the food service community for over
50 years. Our fruit sauces consistently meet the quality
standards you’ve come to expect from Leahy-IFP, a food
products leader. Delicious, convenient and economical,
our leading fruit sauces are available in both 68 oz.
resealable containers that easily move from the shelf to
the dinner plate and 4 oz. single-serving fruit sauces!
Two New Flavours
Expand Your Menu Offering with
Fruitblendz™ Recipes
_________________________________________
Apricot Zinfandel Fruit Sauce
™
Preparation Time: 30 Minutes
Minted Pear Sauce
Preparation Time: 3 Minutes
Use for plate decoration, puree recipes
and donut dipping.
Ingredients:
1 68 oz. Container FruitBlendz™
Apricot Fruit Sauce
1 Quart Water
1 24 oz. Bottle White Zinfandel Wine
2 Lbs. Sugar
1 Whole Lemon (juice of)
2 oz. Cornstarch
6 oz. Water
Ingredients:
2 Cups FruitBlendz™ Pear Fruit Sauce
2 Cups Mint Jelly
Comes in 10 flavours – Blackberry,
Strawberry, Chocolate, White
Chocolate, Mango, Cinnamon, Kiwi
Lime, Raspberry, Lemon Zest, and
Caramel.
_________________________________________
Lyons Assorted Pack (12 Bottles)
Code: 2667LY
Blackberry, Strawberry, Raspberry, White
Chocolate, Cinnamon, Lemon, Mango,
Kiwi = 1 each
Caramel, Chocolate = 2 each
16 | Ingenium Volume 3 • Issue 3
Contact us for recipes and menu solutions:
Preparation Guide:
Mix apricot sauce, water, wine,
sugar, and lemon juice. Bring to a
boil and stir until sugar is dissolved.
Dissolve cornstarch and water. Add
to apricot mixture. Bring back to
a boil, and stir until thickened and
smooth. Can be served hot or cold.
Note: FruitBlendz™ Peach Fruit
Sauce can be substituted for
FruitBlendz™ Apricot Fruit Sauce.
Sauce can be used for cakes,
cheesecakes, or ice cream. This
is also a good sauce for cold
poached chicken breasts. Makes
50 servings.
to meet the needs of regulated and texture-modified diets.
FruitBlendz™ texture is manufactured at a consistent level
recommended by speech pathologists.
• Time & Labor Saving – Minimal preparation time, no blending,
mixing thickener, or clean-up. 68 oz. container E-Z screw off lid
lets you open, serve, date-mark and reseal.
• Quality – Contains the same quality fruit that you’d expect from
Leahy-IFP products.
• Convenient – 68 oz. container lid custom-sized to fit 3.5 oz.
spoodle and can be date-marked and resealed to store leftovers.
4 oz. fruit sauces are ready to serve.
• Safety – 68 oz. E-Z grip, sterilized plastic container with screw
off top eliminates safety hazards and sanitation concerns related
to preparation, serving, and clean-up when using a #10 can.
Taste & Value
• Taste – Flavourful purees made with wholesome fruit provide
robust flavour, natural colour, and a natural feel, leaving no film or
residue in mouth, usually associated with do-it-yourself purees.
• Nutrition – Fat-free, low in sodium, and contains fiber… a 3.5 oz.
serving of FruitBlendz™ equals one diabetic fruit exchange.
• Less Waste – No wasted product which is usually associated
with the use of blender.
Preparation Guide:
Whisk together both ingredients
until thoroughly blended.
• Value – Economy of resources, no need for thickener, blender,
Note: Pour over meat before baking
or use as a side sauce. Garnish with
fresh mint leaves. Yield: 1 quart
Variety & Trust
Tasty Barbecue Sauce
Preparation Time: 3 Minutes
Ingredients:
1 68 oz. Container FruitBlendz™
Fruit Sauce (any flavour)
1/2 Gal. Barbecue Sauce
Preparation Guide:
Combine all ingredients.
Note: Pour over meat before
baking, add to sliced meats for
barbecued sandwiches, or use to
top meat loaves. Yield: 1 gallon
or labor associated with do-it-yourself purees.
• Flavours – Offered in 6 great flavours: Apricot, Peach, Pear,
Pineapple, Prune and Fruit Cocktail. Ideal for both regular and
textured modified diets.
• Versatility – 4 oz. and 68 oz. options. Great served alone or as
an ingredient in other dishes.
• Nutrition – Since FruitBlendz™ uses the whole fruit (skin and
all, minus the pit) you receive 2-3 times more fiber than purees
from regular canned fruit. Every flavour includes 100% RDA
of Vitamin C per serving and each 3.5 oz. serving equals one
diabetic fruit exchange.
• Alternative Uses – Product can be used in many fashions:
menu variety, fat substitute in baking, toppings for desserts and
breakfast items, meal accompaniment, med. passes and many
other white table cloth options.
To request a sample or place an order, visit:
www.leahy-ifp.com
or contact: 1-800-669-8346
or email: info@leahy-ifp.com
Volume 3 • Issue 3 Ingenium | 17
Building Relationships with
Indulge Rewards is a program for foodservice operators to collect
Marianne Katusin, Manager of Operational Readiness , Food Services
points that can be redeemed for valuable prizes. The rewards range
for Halton Healthcare Services, is a member of Indulge Rewards.
from iPods to espresso machines to cooking utensils to spa gift
She says that she enjoys participating in the program because it’s
cards. There’s something for everyone – but first you need to join!
quick, easy, and allows her to get great rewards to give to her staff.
Indulge is a free Maple Leaf Foodservice program for any
“All of the rewards that we get are used during Foodservice
independent foodservice operator in Canada who makes the
Workers Awareness Week, which we hold annually in February,”
purchasing decisions, including chefs, owners or managers. To join,
she explains. “To honour our staff and celebrate their important
simply visit www.indulgerewards.ca and click on “join now.”
contributions, we have fun events and draw for prizes that we’ve
In addition to earning points for the foodservice items that you
regularly buy, there are often special promotions to earn bonus
points. To collect points, you purchase Maple Leaf products and
redeemed from Indulge, such as a Kobo Reader, a coffeemaker,
garden tool kits and more. One year we raffled off a bicycle; it was
won by a foodservice student who really loved it!”
submit your invoices or distributor velocity reports as proof of
She explains that she submits velocity reports to Indulge, and they
purchase. Indulge points will accumulate in your account and can
tabulate her points. She then chooses prizes online and they are
be redeemed for valuable merchandise.
shipped to Halton within a few weeks – quick and easy!
From
Bangkok to the BBQ
our spice blends take your menu
around the world and back
Thai Bangkok
Chicken
Wild Whiskey BBQ
Beef Ribs
“Indulge builds and strengthens the relationship between Halton
Healthcare and Maple Leaf Foodservice – it has great benefits for
both sides” says Katusin.
NEW! Fully Cooked Boneless BBQ Beef Ribette
In addition to showcasing all of the fabulous rewards
Our Fully Cooked Boneless BBQ Beef Ribette is lightly sauced, tender
you can redeem online, the Indulge website also:
and meaty in an 85g portioned format offering a consistent product
• Links you to great recipes
every time. This unique and versatile offering is a great addition to any
• Highlights promotions and offers special rewards
senior living or patient menu!
throughout the year
• Lets you track, monitor and revise your account online
Join today at www.indulgerewards.ca and start collecting
your points!
18 | Ingenium Volume 3 • Issue 3
Features & Benefits:
• Fully cooked rib-style beef patty – just heat and serve
• Contains 16g of protein and only 323mg of sodium
• Only $1.00 per portion
• Already sauced – just heat in the oven and serve!
• 85g size is ideal for seniors
Thai Seasoning and
Tandoori Masala
are just two of the
international flavour
profiles that bring
a world of flavour
to your menu
Make your menu
smokin’ hot with
these new additions
to our popular
La Grille line up:
Wild Whiskey Smoked
BBQ and Smouldering
Smoked Applewood
For these and other fabulous products and recipes visit
ClubhouseForChefs.ca
McCormick Canada Food Service 1-800-265-4988
Volume 3 • Issue 3 Ingenium | 19
A Creative
Approach to
Vegetarian & Vegan
Entrées
Environmentally Friendly
CERTIFIED
Paper Products
Sysco’s Earth Plus paper products are designed to reduce environmental impact while delivering superior quality and
performance. These unique products have been certified by the Forest Stewardship Council to recognize that they come
from responsibly managed forests.
FSC (Forestry Stewardship Council) certification assures you that the paper mused to produce these products comes from
well managed forests. It links the certified forest to end user products and tracks the path of raw materials from the forest
to the consumer thru the stages of processing. It is a promise that the product comes from well managed forests and are
audited to assure compliance.
Sysco’s Earth Plus Certified Paper products provide assurances to your customers that you are as committed to the
environment as you are to their foodservice experience.
As important as the origin of the fiber your paper products are made from, is where the may go aat the end of their use.
This Sysco Earth Plus packaging is also Biodegradable Institute (BPI) certified for comspostability. BPI labeled products
are intended to be composted in a municipal or commercial composting facility. Check with local officials to determine if a
program exists in your community.
Closing the circle of life on this product from the earth and returning to the earth also means when your customer asks if
these products are good – you can answer yes and have the certifications to back it up.
Basket Liners
Vegetarian & Vegan
Solutions
Vegetarians and vegans have traditionally
been served mostly pasta or cheese based
foods. Given the still relatively small
population,many operators find it difficult to
spend the time to purchase the right set of
ingredients for vegan dishes.
We gave our chefs a tool box of beans,
vegetables and grains and let them put their
culinary skills to task.
Sandwich Wrap
Our newly launched items bring more
ethnic flare and rich authentic flavors:
Moroccan Tagine:
Offering sweet yet savoury flavours
with apricots, raisins and a whole
grain blend.
Bangkok Coconut Curry:
An authentic red curry with coconut
milk, black barley and daikon radish
seed.
Interfolded Deli
Over
Rice
Designed to protect the quality, value
and integrity of food products. Grease
Resistant.
Sandwich
Bags
Provides grease and moisture
resistance and is available in
a variety of sizes.
With
Pasta
We offer multi-use deli sheets
that are perfect for quick
service, delicatessens and
meat counters.
Grease resistant sandwich bags provide
performance and economy.
Wrapping Our Ideas Around Yours
For information on Environmentally Friendy Certified Paper Products
visit www.mcnairnpackaging.com
Earth Plus™
Distributed by Sysco Corporation
Toronto, Ontario, M9B 6J8 ©2012
Printed in Canada
The result was Harmony Cuisine, a set of
eight truly unique dishes, full of color, flavor
and ethnic flair. Given the quality of the
ingredients,meat lovers and curious eaters alike
love the rich flavours of Harmony Cuisine.
Harmony Cuisine is a truly problem solving
product line providing multiple menu
applications such as wraps, chili, nacho
toppings, side dishes and more.
Menu
Solutions
Add
Vermicelli
Add
Tofu
With
Potatoes
Our chefs are available to help bring
life to menus with easy recipes and
serving suggestions.
For more information please call
1.800.969.6991
Volume 3 • Issue 3 Ingenium | 21
spotlight
on our customers
Food-Service
GLUTE
N
FREE
More than
Meat & Potatoes
at
In a private dining room at Silvera for Seniors’ Westview
Community, members of its Dining Council can be heard
voicing concerns and praises about changes to the
residents’ menu.
“But what about meat and potatoes? I’m an Albertan, I was raised on
meat and potatoes and I’m still going!” says one resident member,
while another chimes in, “And what’s this multigrain rice stuff you
keep trying to feed us?”
But then, a little voice speaks up and says, “I like that multigrain rice
and some of the changes; the variety is nice.” The Dining Services
FOOD-SERVICE
E X P E RT I S E
team at Silvera will run with this little win, introducing the Canada
Food Guide for persons over the age of 51 to the Council Members.
“It’s all about re-educating our residents and staff,” says Silvera
Dining Services Manager Nathalie Fleury.
Sauces with endless
possibilities.
Dr. Oetker Canada Ltd., 2229 Drew Road, Mississauga, ON, Canada L5S 1E5
Tel: 905.678.1311 Toll Free: 1.800.387.6939 Fax: 905. 678.7623
www.oetkerfoodservice.ca
Service recognizes that eating is far more than the act of putting
food in your mouth and that the philosophy of dining services
supports the connection to community and social interaction that
residents experience at meal times.”
Adds Fleury: “For many of our residents, meal time is a highlight of
their day; why not make each meal an experience?”
Alexander says Silvera’s biggest commitment is to have menus that
satisfy a variety of communities with different ethnic and age bases,
“but we need to keep on the same page so we know we’re
providing the nutrition we want to provide and keep to standards.”
The communities have very different flavour palates, says Fleury.
“How do you standardize a menu and keep the individuality of
every community intact?” she says. The duo created a menu with
options for the residents, choice being so important to satisfy all of
the residents’ dietary requirements.
“The last menus were developed in 2009,” adds another of Silvera’s
A complete line of quality
GLUTEN - FREE sauces
For example, every community has a salad bar. Alexander and
Dining Services Managers, Dawn Alexander. “Silvera knew it was
Fleury are now working on additional options for those with medical
time for an update – time for new, healthy options for our residents.”
conditions and educating the staff in all of the communities. They
Trans fat free
Alexander and Fleury drew up the new menus with input from
are looking towards expanding the menu further to provide even
the Dining Services Supervisors at each community and cooking
more choice to residents.
Allergen declaration on package
staff. They built the new meal plan around the Canada Food Guide
Sarah Price, Director of Service, says Silvera always looks forward
Convenient and easy to prepare
for those aged 51 or more, while meeting provincial standards for
to hearing from the residents on the new choices and adds, “The
nutrition in supportive-living facilities. The menu was approved by
menu supports Silvera’s commitment to ensuring the well-being
a registered dietician who credited them both with preparing a
of our residents.”
Cost-effective and versatile
Quality is the best recipe
well-balanced menu with lots of choices for the residents.
Alexander and Fleury receive feedback through comment cards,
With the new menu’s emphasis on whole grains, fresh produce
Residents’ Dining Councils, and from the Dining Services Supervisors
and high nutritional values, the managers continue to work with
and cooks, and will use that information going forward. They are
each Supportive Living Community to ensure meals are created
happy to say that they are hearing less and less about the residents
from scratch and are pleasing to the residents. “Many [cooks] have
only wanting “meat and potatoes” and instead are sensing a new
been with Silvera for 25 years or more, and we’re leaning on their
sense of excitement about “cous-cous salad” and “Asian glazed
expertise to use whole foods,” says Alexander.
baked salmon.” It’s a new day for Dining Services at Silvera.
At the same time, Alexander and Fleury are challenging these
For 50 years, Silvera for Seniors (formerly known as MCF Housing
long-standing cooks to expand their knowledge and help move
for Seniors) has provided affordable housing for Calgary seniors
the traditional Food Service into a new model of Dining Service.
from all walks of life. This includes devising healthy, nutritious meal
Leanne Triplett, Operations Manager for Silvera, identifies that,
options for hundreds of lower-income seniors across its Supportive
“the decision to move from a Food Service model to one of Dining
Living communities.
Volume 3 • Issue 3 Ingenium | 23
Smooth&Consistent
Meat Puree Variety Pack from
With over 20 years experience of producing
puree, apetito provides quality products with
the right nutrition and great taste.
• Consistent Texture
• Elimination of choking hazard
• True Flavours
• Simple Ingredients
• Controlled Sodium
• Measured Protein
• Full yield, reduced waste
• Portioned for ease of use
The apetito Meat Puree Variety Pack is
available in bulk and portioned formats.
The bulk variety pack includes 1kg bags of 5
meats; Beef, Chicken, Pork, Turkey and Ham.
The portioned variety pack includes 48 pucks
of 100g, that is compiled of 4 meats. There are
12 pucks each of Beef, Chicken, Pork & Turkey.
What’s Inside?
apetito produces its puree using a clean
ingredient list, and most importantly the
protein is 100% meat. To ensure great taste
and quality, apetito does not use protein fillers
like soy and chickpea’s. They know your clients
and their families will appreciate the difference.
What do your patients & residents deserve?
Compliment apetito’s meat purees with
suitable gravies and sauces to taste. Serve with
apetito vegetable and bread purees. Complete
a meal by offering apetito’s puree Sensations
desserts. It’s all available from Sysco.
www.apetito.ca
Coming Soon…
date
/ /
c rep
file name
date 03 / 27 / 14
p rep ca / ms
file name 16656A_Sysco Ad_PQ_E_P3.indd
Give them
the one
they love
a
x
Sysco’s On Demand Systems go Bilingual!
q
Synergy On Demand’s all new French version, “Solution Synergie” is Tout le kit
(the whole package, everything)!
Imagine…..the power of Synergy On Demand available in French
p
– Ingredients, Recipes, Menus, People, and Financial, all in French,
all the time.
c
Sysco Canada is excited to present our latest addition to this
world-class line of Dining Management Solutions, the French
editions of Recipes On Demand, Menus On Demand, and Synergy
P’TiT QuÉbec cheese
noW available to enjoy
in a light offering.
On Demand. With an expected release date of 3rd quarter of 2014,
Wendy Brancato-Neuman, Regional Vice President,
Healthcare Business Development & Marketing, Sysco
Canada and Karen Hurley, Manager, Healthcare Systems,
Sysco Canada sum it up nicely, explaining, “Canada is
a bilingual country. Sysco wants to support all of our
customers and we truly value the French market, so we
will be offering our software in French as well as English.”
Sysco’s French-speaking customers will soon have the most
p
c
advanced On Demand Solutions at their fingertips.
The unique Synergy On Demand, multi-lingual release will
allow our French-speaking customers to log into any Sysco On
Demand system and see the same information in French as their
counterparts are seeing at another workstation in English.
Sysco takes pride in offering this powerful tool that will save
8.5"x 11"
8.5"x 11"
cmyk
print
0.125"
0 (As per Lori F)
no spot file no
100%
We sincerely hope that our French Canadian customers are
flat size
trim
colour
format
bleed
safety
dieline
built
notes
French users both time and money, and keep their clients happy.
• Over 10,000 recipes with HACCP instructions
as excited about this new line of products as we are!
All of the same great features you have come to know and love
in Synergy On Demand will now be offered in French, including:
• Complete nutritional analysis
• Cycle menus with therapeutic extensions
O
P
Power your success with business trends and insights, menu inspiration,
and more. sign up for Kraft Works at kraftfoodservice.ca
HED, 1903
LIS
TH
• Accurate production reports
• Product lists based on recipes and menus
• Inventory management
• An electronic interface with Sysco’s eSysco ordering system
• All Dining Management reports, whether for internal use or
Customer facing, may be printed in French
The entire Sysco On Demand experience, from the
sales process, to training, implementation, support and
documentation (How2s) will be accessible in French,
allowing our French-speaking customers to experience
first-hand the best that Sysco has to offer. Stay tuned for
more information on the release of Solution Synergie!
E
SE
◆ Good source of calcium and protein
sUPc: 2761593
P’tit Québec single serve
Mild White cheddar 21g x 100
EE
◆ Contains 36% less fat than our regular very mild cheddar
WE
C
H
◆ 22% milk fat
ESTA
B
P’tit Québec light:
◆ 60 calories per serving
dkt 16656-A
client
docket name
project name
start date
ac dir
ac rep
Kraft Foodservice
Sysco Ad
Print Ad
/ /
pk
lf
• Resident/Patient profiles
R OF
For more information on the French version of Synergy On Demand,
please contact Catherine Baril at baril.catherine@mtl.sysco.ca
Volume 3 • Issue 3 Ingenium | 27
Sysco is Canada’s leading marketer of quality-assured
food service products serving the senior’s living, acute care,
hospitality and retail operations sectors across the country.
Contact us today and connect with over 80 dedicated and
knowledgeable Sysco Healthcare & Hospitality professionals!
Sysco Canada
Sysco St. John’s
Sysco Halifax
Sysco Moncton
Sysco Quebec
Sysco Central Ontario
Sysco Southwestern Ontario
Sysco Toronto
Sysco Winnipeg
Sysco Regina
Sysco Edmonton
Sysco Calgary
Sysco Kelowna
Sysco Vancouver
Sysco Victoria
21 Four Seasons Place, Suite 400
Toronto, ON M9B 6J8
phone: 416.234.6666
fax: 416.234.3088
www.sysco.ca/healthcare
www.sysco.ca/atlantic
www.sysco.ca/atlantic
www.sysco.ca/atlantic
www.syscoquebec.ca
www.syscocentralontario.com
www.syscosouthwesternontario.ca
www.sysco.ca/toronto
www.syscowinnipeg.ca
www.sysco.ca/regina
www.syscoedmonton.ca
www.sysco.ca/calgary
www.syscokelowna.ca
www.syscovancouver.com
www.syscovictoria.com