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THE QUARTERLY

formerly the publican

Fall 2019

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Millennials can be entitled, impulsive, and demanding. How can you give them what they want?

who are your millennials?

6

10 Five Irresistible Food and Cocktail Pairings

From G&Ts and tapas to whisky cocktails and BBQ, suggest something spirited.

16 The Donnelly Group

The 2018 Publican of the Year has changed Vancouver’s social scene.

18 Third-Party Warehouses Private sector warehouses play an integral role in liquor distribution.

22 Overcome the Labour Shortage Look to foreign workers to fill positions in your establishment.

4 ABLE BC Industry Update

5 BC Liquor Industry Trends

13 Product Showcase

14 LDB Update

20 Names in the News

25 Spirit Spotlight: Vodka Production

27 Wine Report: Biodynamic Winemaking

28 ABLE BC Membership Report

28 What’s Coming?

29 BC Hospitality Foundation Update

30 Beer Notes: Low-Alcohol Beers

9 Protect Your Employees’ Hearing

13 A Day in the Life of a Bar Manager

15 A Legend of BC’s Liquor Industry: Dave Crown

26 How Improving Culture Retains Employees

4 The Quarterly Pour

by Jeff Guignard

» ABLE BC Industry Update

now be permitted to include international wines on their shelves, should they wish to do so.

Practically, in the short term we do not anticipate this will cause significant disruption in BC’s liquor retail market. The licences currently operated by Save-on-Foods grocery stores are owned by the BCWI—a membership organization comprised of BC wineries. It seems highly unlikely that BC wineries would be incented to allow the BCWI to amend its third-party operating agreements with the Overwaitea Food Group to allow international wines to be sold alongside BC wines. Additionally, representatives from Overwaitea have stressed repeatedly and publicly—including in various city council meetings around BC—that they only wish to sell 100% BC wines.

However, 10 of the Bill 22 Special Wine on Shelves licences are owned and operated by Loblaws. We fully anticipate these stores will be offering a broad range of international wines by the time you read this article. At the end of the day, the most likely scenario would therefore seem to be that 10 of the eligible 33 wine in grocery store licences will begin selling international wines immediately.

We cer ta in ly understand and share members’ concerns about grocery expansion into liquor retailing. However, given the likelihood that very few grocery stores will be impacted, and that government has been clear they do not intend to release any more wine in grocery licences, this policy change was the best-case scenario for resolving this trade dispute. We commend government for taking a balanced approach that will be minimally impactful on our industry.

Of course, my primary goal is to advocate for your interests and protect your investments in BC’s liquor industry. We will continue to monitor this issue in the months ahead and will remain vigilant against any further expansion of liquor retailing in BC’s grocery stores.

If you have questions or would like further details, please do not hesitate to get in touch with me at jeff@ablebc.ca or (604) 688-5560.

Welcome to the new look and feel of our quarterly industry magazine! Although you’ve known us as The Publican for the past 20 years, beginning with this issue we’re proud to rebrand ourselves as the The Quarterly Pour (or the Pour for short). We hope you like it as much as we do.

I want to thank Joyce Hayne and Krysta Furioso from EMC Publications for their tireless efforts to make this happen. Given that this is the official publication of ABLE BC, our goal with this redesign was to articulate clearly our commitment to our two primary audiences—publicans and liquor retailers. We also wanted to make the magazine you’re holding a better reading experience by incorporating more contemporary design elements. I hope you’ll agree that we’ve succeeded.

Mark your calendar for the 4th annual BC Liquor Conference, which will take place October 20-21. We have an exciting lineup of educational seminars and events as well as pre-conference professional workshops and free tours of the Liquor Distribution Branch’s new distribution centre in Delta. You can register now at BCLiquorConference.com

Update on Wine on Grocery ShelvesOne of the consequences of the new USMCA trade agreement between Canada and the US was that BC committed to eliminating measures allowing only BC wines to be sold on grocery store shelves. As members will recall, this issue has been a long-standing irritant to the US and several of Canada’s other international trading partners, since the wine on shelves model was implemented a few years ago.

To address this commitment, the BC government recently amended the Liquor Control and Licensing Regulation to eliminate regulatory measures that restrict sales of wine on grocery shelves to wines, ciders, and sakes from BC only.

So, what does this actually mean? It means that the two types of licences authorized to sell wine in grocery stores—the 21 VQA wine licences owned by the BC Wine Institute (BCWI) and the 12 Bill 22 Special Wine Licences auctioned off by the previous government—will

The opinions & points of view expressed in published articles are not necessarily those of ABLE BC. Advertisers are not necessarily endorsed by ABLE BC.

Quarterly Publication for the Alliance of Beverage Licensees

2nd floor 948 Howe Street, Vancouver, BC V6Z 1N9T 604-688-5560 F 604-688-8560Toll free 1-800-663-4883info@ablebc.ca www.ablebc.ca @ABLEBC

2018-2019 Board of Directors & ABLE BC Staff

President Al McCrearyPast President Poma DhaliwalVice President Al DeaconTreasurer Trevor KaatzCannabis Spokesperson Damian Kettlewell, Directors Brady Beruschi, Michael Brown, Patrick Greenfield, Damian Kettlewell, Dave McQuinn, Gerald Proctor, Stephen Roughley, Randy Wilson, Barry Zwueste Director-At-Large Lorne Folick Executive Director Jeff GuignardDirector of Membership & Communications Danielle Leroux

The Quarterly Pour Editorial Committee: Megan Carson, Dean Gaudry, Trevor Kaatz, Paul Rickett, Leah Stark, Aly Sunderji

Designed, Produced & Published by: EMC Publications19073 63 Avenue, Surrey BC V3S 8G7Ph: 604-574-4577 1-800-667-0955 info@emcmarketing.com www.emcmarketing.comPublisher Joyce HayneDesigner Krysta FuriosoCopy Editor Marina LecianABLE BC Editor Jeff Guignard Copyright EMC Publications

PUBLICATIONS MAIL AGREEMENT NO. 40026059RETURN UNDELIVERABLE CANADIAN ADDRESSES TO CIRCULATION DEPT EMC PUBLICATIONS19073 63 AVENUESURREY BC V3S 8G7email: info@emcmarketing.com

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BC LIQUOR INDUSTRY

Source: BC Liquor Distribution Branch

BC craft and regional beer is continuing its growth trend at the expense of domestic commercial beers and imports. Cider has lost market share to coolers, which are seeing huge growth as vodka coolers and low-calorie RTDs increase in popularity, particularly in the wholesale market, so stock up on these products in your stores. Gin and tequila continue growing strong. It’s interesting to note the BC wine sales are declining along with US wines, whereas Canadian sales are increasing, almost doubling in the white wine category.

Wholesale Sales in Litres with % change over 2018January - March 2019

Beer - Domestic BC Commercial 31,176,405 -8.2%Beer - BC Micro Brew 7,117,219 +9.8%Beer - BC Regional 9,544,399 +8.3% Beer - Import 7,966,827 -12.6% Cider - Domestic & Import 3,675,854 -3.5% Coolers 7,125,529 +44.4% Gin 9,638,377 +11.6% Rum 18,568,080 +0.2% Tequila 8,265,301 +11.6% Vodka 47,248,506 +1.9% Whisky 51,224,598 +6.4% Wine - BC 8,105,231 -5.6% Wine - Canadian 108,432 +9.7% Wine - USA 1,583,656 -2.7% Wine Total 15,778,134 -6.3%

Hospitality Sales in Litres with % change over 2018January - March 2019

Beer - Domestic BC Commercial 5,910,606 -13.3% Beer - BC Micro Brew 3,219,159 +12.3% Beer - BC Regional 2,365,058 +10.1%Beer - Import 2,060,947 -6.8% Cider - Domestic & Import 550,940 +3.7% Coolers 213,829 +25.0% Gin 73,516 +7.6% Rum 83,424 -3.0% Tequila 80,262 +11.2% Vodka 247,204 +0.4% Whisky 141,934 -4.5% Wine - BC 1,229,886 -2.0% Wine - Canadian 12,721 +7.7%Wine - USA 174,284 -8.7% Wine Total 2,151,162 -3.2%

trends

6 The Quarterly Pour

means understanding that they want a good ‘deal’, but that doesn’t mean they want the cheapest beer available, and so you organize your happy hour drink list with local craft beer specials. Getting to know your millennials means organizing a rainbow flight of wines for a Pride Week tasting event, because you recognize and support that a large portion of your millennials are part of the LGBTQ community. Perhaps you’ve noticed that a lot of your customers are classic rock fans, and you curate live-music events on Friday nights with those cover bands. Or maybe they are much younger, and you have a Billie Eilish karaoke night (if you don’t know who Billie Eilish is, my point is made; if you do know Billie Eilish and you can karaoke one of her songs, you do not need to keep reading).

Get specific! Get personal! See them, hear them, and they will show up!

Tailor Posts to your AudienceThere are some great examples of promotions and events to pull from in our community. West Coast Liquor Company does the concept of ‘meaningful’ really well. They have an active social media presence with colourful and thoughtful posts of people enjoying their product, and messaging like this, which was posted on their Facebook feed:

Life can be hectic at times. It is important to slow down, look around and spend time with your loved ones. Champagne is just a bonus!

Their Instagram feed showcases playful bottles of beer, l iquor, and wine, from interesting or small producers who have a

story to tell. They are also incredibly community minded, partnering with Funding Innovation, which helps support growth and change

To some of you who own or manage liquor stores and public houses, millennials are enigmatic. They seem impulsive, demanding, and impossible to understand (said every generation ever, to the following generation). And even those of you who ARE millennials, find millennials to be enigmatic! How does that work?

A millennial is generally defined as someone who was born between 1981 and 1996, although many argue that the spread is from 1980 through to 2000. That is a wide range of people, who would today be aged anywhere from 19 to 39! Millennials are chastised as being entitled, and simultaneously hailed as the innovators of the world. Some still live with their parents, but many are already parents themselves. Some millennials have not yet found their first job, and others are already CEOs, teachers, or travelling musicians.

The point is, you cannot specifically pinpoint a millennial. Sure, some of the postulations are accurate, such as younger people demand ‘meaning’ in their lives. Millennials want work-life balance; they crave meaningful interaction; they are drawn towards social consciousness. However, they are diverse, they are distinct, and they abhor disingenuousness. So if you want to reach this demographic for your business, you need to get to know who YOUR millennials are, and what matters to them.

Know What they WantSo what does that look like for a pub or a liquor store? Putting together a promotion or an event that appeals to a millennial doesn’t have to be monumental or profound (although it can be!). Getting to know your millennials means you’ve made the effort to know that your customers are Seinfeld fans, but not Big Bang Theory fans, and you organize a trivia night accordingly. Getting to know your millennials

by L a u r a S ta r r ( a m i l l e n n i a l )

who are your millennials?

Millennial s are chastised as being entitled, and simultaneously hailed as the innovators of the world.

Photos by Nora Hamade, courtesy of O’Hare’s

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initiatives in local communities. One of these initiatives supported Make a Wish through art that was auctioned off in the liquor store; what really touches you is when you hear Lucky Manhas, a store manager at WCL, talk about this partnership, as his daughter had previously been a Make a Wish recipient. The sincerity that comes across gives you goose bumps.

Festivals can Span the RangeO’Hares Gastropub and Liquor Store, a multi-generational, Irish family-owned business in Steveston, organizes three really successful festivals every year: The Steveston Wine Fest, the Steveston Ciders and Sours Fest, and the Steveston Beer Fest. The festivals are well run, rambunctious, and fun, with partial proceeds always going

to a local charity. The lack of pretention is appreciated by the higher aged millennials, while being enticing to the younger ones.

Music Themed EventsGreen Timbers Pub is a bit more low key. As a neighbourhood watering hole in the heart of Surrey, they keep their 30 and up millennials engaged with trivia nights and 80s/90s

8 The Quarterly Pour

attached Darby’s Liquor Store also garners a collection of awards for being “Best of” in a variety of categories (they also offer a liquor delivery service!) Safe to say they are a bit of an institution. Their demographic is by no means exclusively under 40, but their attitude as a business is playful, young, and fresh. I have a personal memory of attending one of their trivia nights a few years ago, and when the final two teams were tied, it resulted in an epically hilarious dance off. They definitely know who their millennials are.

It can seem overwhelming to keep up with a new generation of people as your customers age and grow, and come and go, but it doesn’t have to be complicated. Millennials just want a meaningful experience from a genuine human, and since they are on the cusp of becoming the largest demographic of people in the world, I would say they are worth the effort. So who are your millennials?

themed weekend tunes. They also recognize their customers’ appreciation for value, and their happy hour specials reflect that.

Harry Potter Trivia Anyone?The newly renovated Pat’s Pub in East Vancouver gets super specific with their events, going so far as to have trivia nights with themes like Harry Potter, The Office, Lord of the Rings, and Seinfeld. The venue has historic roots in blues music and jazz, and their current vibe reflects that. Although the music tends towards an older crowd, there is also an insurgence of millennials getting into Swing dance and Lindy Hop these days, and Pat’s Pub is getting a reputation for a good place to go to heat up your feet!

Darby’s is Playful, Young and FreshDarby’s Pub is a Kitsilano hotspot, with a hefty belt of awards for being a city-fave. The

The festivals are well run, rambunctious, and fun, with partial proceeds always going to a local charity.

O’Hares’ owners Erinn & Grant Bryan

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Regular exposure to noise levels above 85 decibels can cause permanent hearing loss in unprotected workers, yet studies have found pubs and nightclubs in Vancouver and Victoria regularly exceed that during a regular shift.

“Noise is a serious and widespread problem in many workplaces, and this includes the service industry,” says Dan Strand, director of prevention services at WorkSafeBC. “Our research has found that most service sector workers and employers are not aware of the risk of hearing loss in their industry.”

While hearing protection is key in the service industry, WorkSafeBC cautions that bartenders, servers, and other workers are often reluctant to use hearing protection because they believe it will make it difficult to communicate with customers. In fact, this is not the case. Hearing protection devices protect workers, while still allowing them to hear clearly—usually even better than without them. “Studies show that when noise levels reach 90 decibels or higher, hearing protection actually improves your ability to hear speech,” says Strand. “We need to change how we think about hearing protection in the service industry.”

Hearing protection can be very discreet and bartenders and servers can pick a style they like and that is most comfortable.

As an employer, if noise levels exceed 85 decibels over an eight-hour shift, you are required by regulation to have a noise control and hearing conservation program. Key elements of such a program include noise measurement, hearing protection, and annual hearing tests for workers.

WorkSafeBC has a safety bulletin and several new online resources to raise awareness and understanding about noise-induced hearing loss, including three new videos: What Noise Does to Your Ears, Intensity and Duration of Noise, and How to Use Earplugs; and the recently published publication: Preventing noise-induced hearing loss at work. Resources are available at www.worksafebc.com.

Occupational hearing loss can be prevented if employers, supervisors, and employees work together to control noise exposure.

Protect Your Employees’ Hearing

Courtesy of WorkSafe BC

by Joyce Hayne

10 The Quarterly Pour

flavours of Spanish snacks, and nothing could be more appealing on a hot day when you don’t feel like cooking. Think triangles of Manchego cheese dotted with quince paste, slices of dry-cured chorizo, bowls of olives, grilled bread with grated tomatoes (pan con tomate), handfuls of marcona olives, and the like. Add a small bowl of potato chips and you’ll feel like you’re in Spain.

Negroni and AntipastiIn Italy, an Aperitivo almost always means something slightly bitter and mouth-watering, best enjoyed before a meal. Indeed, the Italians have perfected the art of digestive bitters, amaros like Fernet Branco, Cynar, Campari and the like, which whet the appetite, settle the stomach, and just happen to taste great in cocktails. The most famous of these bittered cocktails is the Negroni (gin, Campari, sweet vermouth) as well as its

cousins the Boulevardier (made with rye whisky instead of gin) or the Americano (skip the gin and add soda water).

Wine is fine, but for a host, a cocktail can be a godsend. Cocktails are glamorous. They get the party started. They’re endlessly versatile, easy to make sweet or tart, spirit-forward or thirst-quenching, high, low, or no proof. And they can be made ahead of time for practicality or in the moment for fun and drama. Most of all, they go wonderfully with food, as these five great pairings prove.

G&Ts and TapasThe British may have invented the classic gin and tonic, but the Spanish have perfected what is rapidly becoming the drink of summer. In a Spanish G&T, you want a London Dry-style gin with presence, a tonic with flavour (such as Fever-Tree or Fentiman’s) and a whole garden full of garnish (citrus strips, sprigs of herbs, berries, etc.). The drink should be served strong (two or three parts tonic to one part gin), in a large wine glass, and packed with ice—the more ice, the colder the drink and the better it keeps the bitter notes in check.

Serve it with tapas. A G&T is the perfect foil for all the salty, tangy, spicy

by J o a n n e S a s va r i

Five Irresistible Food and Cocktail Pairings

A G&T is the perfect foil for all the salty, tangy, spicy flavours of Spanish snacks.

Suggest Something Spirited

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elements, and the brightness of lime both cleanses the palate and balances all that vibrant complexity.

Whisky Cocktails and BBQWhat grows together, goes together, they say. So, it’s no surprise that smoky, slow-cooked, southern-style barbecue pairs so nicely with the spirit that hails from the same part of the US. Bourbon picks up a fruity sweetness from the corn that forms the base of its distillate (at least 51% by law), and notes of vanilla, smoke, and wood from the charred first-use oak barrels it’s aged in. A bold and rich New World whisky is at its best in classic cocktails like the Manhattan, Whisky Sour, Mint Julep, and especially the Old Fashioned (whisky, bitters, sugar).

Serve it with southern BBQ. Cooking ribs, brisket, or pork shoulder at low temperatures over charcoal does two things: it infuses the meat with the mouth-watering aromas of smoke, while the long, slow cooking process breaks down collagen and makes it (literally) fall-apart tender. But that’s only part of what makes barbecue so flavourful: the other component is the sweet-tart-spicy sauces that are brushed on it while it cooks and served with it later. All that rich flavour is tough to pair with a wine: it would overwhelm the lightness of white and bring out the bitter tannins in a red. But bourbon, with its natural sweetness and bold flavour, is big enough to stand up to all that gorgeous smoke and spice.

Serve it with antipasti. The Italian version of tapas can be as simple as a bruschetta of chopped tomatoes on toast, or an entire buffet of ornate little nibbles like stuffed pasta shells and marinated baby squid. It should certainly include sliced cured meats, such as prosciutto and salami as well as marinated vegetables, chunks of cheese, and a crusty loaf of bread. Lightly bittered cocktails are a perfect companion to these bold flavours, which can clash with the fruit-forward notes of wine.

Margaritas and TacosThe Margarita may not have been invented in Mexico—the way the story goes, it was created in Baja California for a famous dancer—but today it is as much a part of that country’s culinary culture as tortilla chips and guacamole. The classic Margarita is white tequila, orange liqueur and freshly squeezed lime juice, shaken and served on ice in a salt-rimmed glass. But that’s just a template: you can also serve a blended version, replace some or all of the lime with other fruit juices, like pineapple or watermelon, use ginger syrup instead of Cointreau, or even make it with smoky mezcal instead of grassy, peppery tequila.

Serve it with tacos. A properly made Margarita is juicy and thirst-quenching, but it also has appealing notes of acidity, salt and pepper, all of which enhance the flavours of food, especially the myriad flavours you’re likely to find wrapped inside a soft corn tortilla. Mexican dishes typically balance a little bit of heat with salty, tangy, creamy, and savoury

12 The Quarterly Pour

Espresso Martini and Chocolate DessertThe principle with pairing drinks with desserts is that the drink should be at least as sweet as the dessert. And for some of us, that’s a whole lot of sugariness at the end of a meal. Liqueurs have largely gone out of fashion as after-dinner drinks, and wine can be tricky. Bubbles aren’t sweet enough, but icewines are too sweet for many people. The best solution is cocktails, which can be adjusted to any flavour and level of sweetness you desire. You could opt for the decadently rich, creamy drinks like your Brandy Alexander or White Russian, but for something a bit sleeker, how about the famous Espresso Martini (vodka, coffee liqueur, cold espresso) created in 1980s London?

Serve it with a dark chocolate dessert. Coffee makes chocolate taste more chocolatey, so this bittersweet drink is ideal with your devil’s food cake, molten lava cake, dark chocolate mousse, chocolate ganache tart, or chocolate truffles. It’s easy to make ahead in a big batch and have chilling in the fridge, making it as easy as it is elegant.

It's no surprise that smoky, slow-cooked, southern-style barbecue pairs so nicely with the spirit that hails from the same part of the US.

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a day in the life of a

Working as a bar manager is a multifaceted and highly demanding position. The scope of responsibilities is wide and includes crafting a creative and thoughtful cocktail program, to staff training, implementing and overseeing service systems and standards as well as managing staff, distributor, and customer relationships. This list is not exhaustive by any means, and fluctuations are inevitable based on each establishment’s size and customer volume.

For a bar manager, organization is key and flexibility is a must, because no two days are alike. You might think it is going to be a normal Sunday, but the liquor order didn’t arrive and an impromptu concert down the street just doubled your forecast for the night. Now your staff are under the gun and the guests are particularly thirsty, so in addition to making endless drinks, you are overseeing service standards, and you are keeping your staff optimistic and engaged, all while making sure everyone in the bar is having a great time! It’s going to be a late one, so it looks like you’ll write the schedule tomorrow…

If that sounds embellished, it is not. Bar manager is a position that keeps you on your toes at all times, and thus demands the right person for the job. Don Falconer, GM of Food and Beverage at the newly opened Hotel Belmont on Granville Street (formerly the Belmont Bar and Doolin’s Pub), says the skills he looks for in a bar manager is a split between the creative (with an emphasis on someone who is willing to take risks and be willing to fail) and the systems side of things (such as managing costs, scheduling, sourcing liquor, and dealing with the BCLDB). He found just that in Zach Preston, bar manager at Hotel Belmont, who took on the mad task of constructing the cocktail program for the house-party themed venue that make up the base of this vibe-y new Granville Street hotel.

There are numerous lists of “best practices” for bar managers, but to Don, numbers are not where he puts his focus. Don’s background is in people and development, and he says if you focus on the people, the numbers will follow. In regards to the role of bar manager, when they are empowered in their positions, which means no hand-holding, no micro-managing, room for mistakes to be made, and creative carte-blanche of the cocktail list, you end up with an enthusiastic employee who takes pride in the job and is willing to make sure the ship runs smoothly (which means less spillage, less waste, and more attention to detail, etc.).

That said, there are a few basics worth adhering to. Here are three bar manager responsibilities that should never be flouted: 1. Inventory should be done on a weekly basis, and thoroughly—remember, a happy employee has a more diligent work ethic!2. Goals should be discussed, set, and worked towards (avoid apathy with an action plan!)3. Employee development! The bar manager should be developing the employees, and the bar manager should also be groomed for more responsibility. Not only does this keep employees engaged and stimulated (which results in better retention), it also fortifies your employee base, and breeds loyalty, which is nothing short of priceless in the hospitality industry.

It all starts from the top and trickles down. So lead by example, and keep your eye on the prize: your people!

Bar Managerby Laura Starr

Zack Preston & Don Falconer

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PRODUCT SHOWCASE

14 The Quarterly Pour

by Todd Cooper» LDB UPDATE

opportunities to improve service to our customers, we would welcome those findings. We are committed to cooperating and collaborating with our customers, our agent warehouses, and with our industry partners to grow and contribute to the province’s economy.

Transitioning to the New WarehouseThe reviews began in May when the Delta Distribution Centre began servicing the final group of wholesale customers who had moved over from our crowded and outdated Vancouver Distribution Centre (VDC). The last wave of customers to transition were those who pick up from the warehouse; this group added a new complexity as there are many individuals and third party transport companies who had to adjust to new processes.

The ef for t to move more than 2,000 customers to the new warehouse began in September 2018 and was paused later that fall, so we could focus on holiday business and give employees time to become familiar with new systems, equipment, and processes. Now that the physical move is complete, work teams at Delta are refining systems and operational processes ahead of what we expect will be another record breaking summer.

By now many of you will have been consulted or surveyed as part of the review of our business practices. Deloitte Canada is looking at how Non-Stocked Wholesale Product (NSWP), also known as ‘spec’ product, moves between distribution centres operated by the Liquor Distribution Branch (LDB) and third party warehouses, and how it arrives at our mutual customers’ establishments.

Thousands of customers and stakeholders—including ABLE BC and associations representing our hospitality industry—have been asked to provide input and insight into their experiences around NSWP orders. The surveys and focus groups hosted by Deloitte are also seeking input on what options customers would like to see to possibly augment service.

T h e r e v i e w w a s o n e o f s e v e r a l recommendations handed down last year by the Business Technical Advisory Panel, which also recommended the province undertake an independent review of our distribution practices, to address industry concerns and ensure distribution centre operations are meeting the needs of wholesale customers. Deloitte is undertaking that work also.

We look forward to this fall when the provincial government will receive Deloitte’s reports. Should the external reviews identify

At more than double the capacity of our Vancouver warehouse, we’ll be able to better manage and access product and get it to our customers more efficiently. Even in peak season it will allow us to stock 15 days worth of product, a vast improvement over the five days we stocked until recently. Increased inventory has already improved our service level substantially over last year. Many of our customers are reporting a significant difference in the amount of refreshment beverage that is available this year compared to last year.

In 2018, the LDB shipped almost 19 million cases from its warehouse, whereas this year we are projecting to ship close to 21 million cases, a substantial increase. While sales are strong in all categories, refreshment beverages lead the way. With many new offerings, increased inventory levels, and increasing customer demand, we are seeing the volume increase growing at a double digit rate over last year. We look forward to improved stock levels this summer as we continue to service your needs through our Delta and Kamloops warehouses.

Todd Cooper is Executive Director of Liquor Wholesale Operations for the BC Liquor Distribution Branch.

Todd Cooper, Darryl Lamb, Michael Brown, Jeff Guinard and Ken McDonnell

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Courtesy of Alison Boulier

A Legend of BC’s Liquor Industry

Dave Crown is a man of few words, but multiple accomplishments. A dedicated leader of BC’s liquor industry for 30 years, he has owned and operated a dozen highly successful liquor stores and 35 pubs and hotels across the province.

Beyond building his own business, Crown has always had a way of seeing—and focusing on—the bigger picture and future of the industry. Recently, he was recognized for his contributions. At the 2019 BC Hospitality Summit, the Alliance of Beverage Licensees (ABLE BC) presented Dave Crown with the first-ever ABLE BC Lifetime Achievement Award.

Getting his Start in BC’s Liquor IndustryCrown got his start in the hospitality industry 30 years ago, after a career in the financial field. “I started off with building one of the first neighbourhood pubs in the province: Fox’n Hounds Pub in Kamloops,” he says. “I had the pub for five to six years before I started to expand.”

You could only have one pub at a time in those days, so the business became a family affair. After Fox’n Hounds Pub, Crown bought a pub in Prince George, then came to Vancouver, buying Stamps Landing Pub in False Creek and Delaney’s Pub in Burnaby, amongst other establishments around the province.

In 1988, when the BC government decided to allow private liquor stores, Crown jumped at the opportunity. “We got into liquor stores right when they first happened,” he says. Some of his first stores could be found at Delaney’s Pub, Seymour’s Pub in North Vancouver, City Square in Vancouver, and Nanaimo.

Leading BC’s Private Liquor Industry AssociationIn 1996, Crown took on a greater leadership and advocacy role in the industry, as a Director of the Neighbourhood Pub Association—what would later become the Alliance of Beverage Licensees and turn into a 20-year involvement with the association. He served as President of ABLE BC from 2001 to 2006.

During Crown’s tenure, there were several significant wins for the industry: a moratorium on new Licensee Retail Store licences until 2022, implementing a one kilometre distance rule between liquor stores, increasing the wholesale discount from 10 to 16%, and allowing windows and patios for pubs.

Al McCreary, current president of ABLE BC, acknowledges the integrity and leadership Crown showed: “We saw it firsthand on our Board of Directors; which he was President of for many years, when he voted to do the right thing for the industry even in cases when it wasn’t necessarily the right thing for his personal business.”

Crown says it hasn’t all been easy. “There has been a progression of good things for the industry, and obviously some bad too. The Liberals changed a lot, like allowing restaurants to be more like pubs, devaluing the pub licence.”

Dave Crown by Danielle Leroux

Yet when asked the secret to his longevity, Crown explains: “I have a real love for the industry. It’s always been a fun industry to be in.” His family remains involved too. Crown’s son is a chef and his daughter is the administrator for multiple liquor establishments.

Still Working for the Industry’s Future Without Dave Crown, BC’s private liquor industry would not be what it is today. While Crown says he is ‘mostly retired’ these days—and won’t pass up a golf game—he still owns the Lennox Pub in downtown Vancouver, Seymour’s Pub and Liquor Store in North Vancouver, and OK Corral Cabaret and Liquor Store in Kelowna. He also continues to work behind the scenes to get things done—organizing, meeting with MLAs and the Premier, and helping ensure the success of BC’s liquor industry.

Crown believes the future of private liquor stores is somewhat uncertain though. “It is pretty much up in the air. Each government seems to want to hold a liquor review. Out of each one, things get more liberal, but there is also more competition. At no time in history, have government liquor stores competed in the way they do [now] against private stores—from extended hours to money spent on renovations and advertising.”

Pubs also face challenges. “In commercial centres, the competition for pubs is rampant and protection is limited because a restaurant can act like a pub,” states Crown. “Pubs are also struggling to grow, because of leasing restrictions and limited space availability.”

However, going back to his roots in the industry, Crown believes if you can find the right location for a pub, you can do well. “True neighbourhood pubs, like Queen’s Cross Pub, where everybody knows everybody and it’s a nice place to be—those kinds of places will probably go on forever.”

16 The Quarterly Pour

It's Jeff Donnelly'S WORLD

The 2018 Publican of the Year has changed Vancouver’s social scene, one shishito pepper and craft brew at a time

Jeff Donnelly has a simple goal: “We want to compare ourselves to the best bars in the world,” he says.

Bold talk, you might think, coming from a guy who owns a chain of pubs. But one of his establishments just hit No. 12 on the list of Canada’s 50 Best Bars, so you know he’s doing something right.

In fact, he’s doing a lot right, which is why ABLE BC named the Donnelly Group its 2018 Publican of the Year. “That’s really cool,” Donnelly says. “Our whole company was just flattered, and proud.”

Growing from a single pub in 1999, the Donnelly Group now comprises 12 (soon to be 13) pubs/restaurants/cocktail bars in Vancouver, four in Toronto (and another in the works), six barber shops between the two cities, three cannabis stores (and six more planned) and a brewery. Donnelly has dramatically changed the social scene in Vancouver, all while keeping his company proudly independent.

Donnelly was always pretty much destined to work in the hospitality business, just as his father and grandfather did before him. “I’ve been doing this since I was 14 years old,” he says. As a kid, he helped his dad, a former football player who bought and sold hotels, with small jobs around his properties; later he tended and managed his father’s hotel

bars. He thought for a while that he would go into the hotel business himself, but it turned out the bar was what he loved best.

In 1999, at the age of 24, he bought Kitsilano’s beloved Bimini’s Tap House. Bimini’s was one of BC’s first establishments to be granted a pub licence back in the 1970s, but like many traditional pubs was struggling under new liquor regulations. For Donnelly, it was the first of what would become a pattern of finding storied locations and breathing new life into them.

“There have just been locations in the city that I’ve always loved,” he says. “We always look for A-plus real estate, like The Lamplighter. I tried to get it for 10 years. It went through three different owners and I must have met with them at least a dozen times.”

His latest Vancouver project is The Winking Judge pub on Burrard Street, now reopened as The Ballyhoo. “We’ve been trying to get that location forever,” he says.

Once he’s secured the real estate, he cleans it up and applies his branding team’s vision to the décor, which is typically a classic but elevated pub style with lots of clean, dark lines. (The esthetic is slightly different in Toronto and the newer bars are more modern and eclectic,

The Blackbird Public House

by Joanne Sasvari

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what Donnelly calls “Euro-New York comfort vintage hip.”) The food is better than average pub grub and pays careful heed to trends, especially when it comes to wellness (think: plenty of hearty salads and vegetable-forward appetizers). Naturally, the beer selection is impressive, as are the wine, spirits, and cocktail choices.

“The cocktail program, we owe a lot to (Beverage Director) Trevor Kallies. He’s one of the best cocktailers in the country,” Donnelly explains. In fact, so strong is the cocktail program that Gift Shop, an 18-seat Donnelly cocktail bar in Toronto, was just named the #12 bar in Canada, and Donnelly bartenders, including Kallies himself, are rock stars on the cocktail competition circuit. No doubt that’s the reason that two of their bars have been named Regional Top 10 Honorees for this year’s Spirited Awards: Walrus Pub & Beer Hall in “Best High Volume Cocktail Bar – The Americas” and Gift Shop in “Best New Cocktail Bar – The Americas”.

And then there’s the music. “Music’s a big, big part of it. I spend hours and hours and hours on Spotify reviewing it,” Donnelly says. We have three people working on it, and all the managers are involved.”

While his model is unique in Canada, it was actually inspired by what he was seeing in the UK when he visited nearly 20 years ago. It was the beginning of the much-lamented demise of the English pub, which, it turned out had a significant upside. “What we saw over there was those 200-year-old pubs that had been picked up by young people, who made them hip again with good food and craft beer. Old, beautiful, amazing pubs with a hip DJ and great beer lists,” he notes. “The death of the English pub was bringing opportunity to young people.”

Most of all, he says, “The thing that we thought was most interesting was the social aspect, everybody having a local pub.” And with that, Donnelly decided to turn his focus from nightclubs—he’d been a partner in three of them—and concentrated on pub culture.

“Our business model is to always adapt and change and be motivated by inspiration,” he says. “We have a culture of learning. We travel a lot and experience what’s happening in our country and around the world.” That culture trickles down to all the staff; the additional training they are offered gives then incentive to stay and helps with employee retention.

True, along the way, some projects haven’t worked out. “It’s been 20 years of speeding up and slowing down,” Donnelly admits. Over the last few years, though, he has successfully opened one new joint after the other, and has plans for more expansion. “Right now we’ve got another project in Vancouver and Toronto, so we’re just going to buckle down in these two cities. It’s time to dial it back a little.”

When asked if he has any advice to share with other publicans, he says, “Everybody runs their own business the way they are going to run their business. But if I did have some advice, the only thing I would say is you really have to love what you do, especially in this business.”

The Granville Room

Death and Taxes Free House Walrus Pub & Beer Hall

Our business model is to always adapt and change and be motivated by inspiration.

Barber & Co.

18 The Quarterly Pour

Hospitality and liquor retail customers are no stranger to the challenges of ordering and receiving product in BC. The overall wholesale liquor distribution system may be controlled by the BC Liquor Distribution Branch (LDB), but the private sector plays an integral role in distribution and helping ease some of these challenges.

Seve ra l th i rd-pa r t y warehouses support the industry: ContainerWorld and its transport subsidiary Commercial Logistics Inc., Brewers Distributor Limited (BDL), Direct Tap, and Hillebrand Westlink Inc.

ContainerWorld and Hillebrand Westlink work with both import agents and domestic suppliers, providing warehousing, delivery to LDB warehouses, and direct delivery, amongst other services.

BDL, owned by Labatt Breweries of Canada and Molson Breweries provides wholesale distribution of beer and collection of returnable, refillable, and recycled beer containers. Direct delivery is restricted to shareholders’ malt-based products. Direct Tap provides warehousing and direct delivery for craft liquor manufacturers in BC.

Challenges Facing Third-party Warehouses Amidst growing customer demand, third-party warehouses face a variety of challenges, including labour shortages, traffic congestion, rising fuel and labour costs, and a booming real estate industry—meaning high rent and lack of space to expand.

Operating within a highly regulated environment can also cause issues. “For BDL, the regulatory environment presents a challenge to operating at peak efficiency and optimized customer service,” says Jeremy Chorney, Vice President of Government Relations at Canada’s National Brewers.

by D a n i e l l e L e r o u x

Third-party Warehouses

The regulatory environment presents a challenge to operating at peak efficiency.

an Essential Player in BC’s Liquor Industry

“BDL is also constrained by regulations to warehouse and distribute only malt-based beverages, meaning we cannot deliver our own shareholder products that are spirits-based. This forces our customers to order, purchase, and receive those products through the LDB under a completely separate process.

Geoff Barlow, Director, Marketing and Business Development at ContainerWorld, adds, “Because we work in a regulated environment, we are exposed to whatever regulatory changes may happen in the province […] and there is a lot that can be out of our control.”

Protecting Against Outside ForcesBeyond the challenges mentioned above, other external forces can seriously impact a third-party warehouse. In February 2019, ContainerWorld was the victim of a global cyber-attack that infiltrated its server and shut down online systems for two weeks.

In light of the attack, ContainerWorld unsurprisingly made some changes: “We have significantly increased security measures, improved firewalls and other data storage options, and constantly monitor our system for irregular activity,” says Barlow. “We also educated our people to be diligent and aware of irregular communications or anything else that could be detrimental to viral attacks. ContainerWorld is supported by expert IT professionals who work with us on that.”

Other warehouses take similar protective measures. “BDL has made significant investments in all aspects of security and business continuity, and they are areas of continuous improvement,” says Chorney. They also conduct regular staff training on the topic. Mike Macquisten, co-founder and CEO, says, “Direct Tap uses Amazon Web Services, which has built-in security and backs up data multiple times a day.”

Photos Courtesy of ContainerWorld

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A Path Forward: Working with the LDB to Improve DistributionDespite the constraints of working within a regulated environment, it is clear that third-party warehouses are eager to work with their government partners and the LDB to streamline and improve distribution for everyone.

In December 2018, the BC government commissioned an independent review of wholesale liquor distribution to address industry concerns and review recent system changes. Deloitte Canada was engaged to conduct the review, and in June 2019 they surveyed industry to better understand concerns around the distribution of ‘Non-Stocked Product.’

Currently, a significant number of lower volume products—known as Non-Stocked Product—are not stocked at the warehouse but instead are stored in private warehouses until ordered by a licensee. Once ordered, the product must be shipped from the private warehouse, delivered to and unloaded at the LDB warehouse, and then repackaged and delivered to the licensee with the rest of their delivery. Processing times vary, but it can take up to two weeks to get a product from a private warehouse within the Lower Mainland to a customer in the same area.

In the 2018 Business Technical Advisory Panel (BTAP) report, industry proposed an alternative distribution system: allow direct delivery of Non-Stocked Product from third-party warehouses to retail and hospitality customers without passing through the LDB warehouse. They also suggested allowing BDL to direct deliver other products that

are manufactured or imported by the companies that own BDL, not just malt-based products.

Both proposed changes could ease the strain on the LDB, streamline processes, and improve distribution for customers around the province. Industry eagerly awaits results from the Deloitte review and further implementation of recommendations from the BTAP report.

20 The Quarterly Pour

» names in the news

board members and expressed gratitude for Richard Carras’ leadership over the past 13 years. Jeff Guignard is the new Chair for BCHF.

The BC Wine Institute announced its new board of directors:Dapinder Gill, Kismet Estate WineryLeo Gebert, St. Hubertus & Oak Bay Estate WineryDavid Wilson, Mark Anthony GroupChrista-Lee McWatters, Encore VineyardsEzra Cipes, Summerhill Pyramid WineryCharlie Baessler, Corcelettes Estate WineryGreg Berti, Andrew PellerErik Fisher, Monte Creek Ranch WineryJosie Tyabji, Arterra Wines Canada

AwardsBC’s Top Employers is an annual competition organized by the editors of Canada’s Top 100 Employers. This special designation recognizes the BC employers that lead their industries in offering exceptional places to work. British Columbia Liquor Distribution Branch (BCLDB) was recently awarded as one of BC’s best companies to work for.

ABLE BC welcomes the following new members and associate members: Clarke & Co., Victoria Game on Sports Bar and Grill, MerrittHighwayman Saloon, Union Bay LWA Tax, SurreyRH Hospitality Solutions, LangleyUllr Bar, Invermere

CondolencesHarry McWatters, a BC wine icon and pioneer, and founder of Sumac Ridge Estate, SYL Ranch, Time Estate, TIME Winery and Evolve Cellars died peacefully in his sleep on July 23rd, 2019. We offer our deepest condolences to his family and many friends.

AppointmentsAt their 2019 AGM, the BC Hospitality Foundation announced that Geoff Barlow, Debbie Morris, and Sandra Oldfield have joined its board of directors. Also, Founder Richard Carras announced he is stepping down from an active role. Executive Director Dana Harris welcomed the new

2019 San Francisco World Spirit Competition The 2019 competition was a record-breaking year that featured almost 3,000 entries from all over the world. Congratulations to BC’s de Vine Wines & Spirits for winning Best in Class with de Vine Genever! Highlights from Best in Show winners include: Best Unaged White Spirit: Arctic Blue Navy Strength Gin FinlandBest Aged White Spirit: Arizona Craft Beverage Regalo de Vida Ron Imperial USABest Whisky: Henry McKenna Bottled-in-Bond Single Barrel Kentucky Straight Bourbon USABest Brandy: Maxime Trijol Cognac XO FranceBest Liqueur: Grand Marnier Cuvée du Centenaire Liqueur FranceFor a complete list of winners go to www.sfspiritscomp.com/results/

2019 BC Best of Varietal Wine Awards Best of Show: 2017 Riesling TIME WineryBest Cabernet Franc: 2015 Cabernet Franc Silkscarf WineryBest Cabernet Sauvignon: 2016 Cabernet Sauvignon Moon Curser Vineyards Best Chardonnay: 2017 Chardonnay Upper Bench Estate Winery & CreameryBest Fruit Wine: 2018 Seduction – Strawberry Rhubarb Northern Lights WineryBest Gewurztraminer: 2018 Mystic River Gewurztraminer Wild Goose Vineyards & WineryBest Hybrid: 2017 Hands Up White Monte Creek Ranch WineryBest Icewine: 2013 Merlot Icewine Grizzli WineryBest Merlot: 2016 Merlot Mission Hill Family EstateBest Single Red Varieties: 2016 Reserve Malbec Hillside Winery 2016 Touriga Nacional Moon Curser Vineyards Best Single White Varieties: 2016 Gruner Veltliner Bordertown Vineyard & Estate Winery LtdBest Pinot Blanc: 2018 Mystic River Pinot Blanc Wild Goose Vineyards & WineryBest Pinot Gris: 2018 Reserve Pinot Gris Mission Hill Family EstateBest Pinot Noir 2016 Archive Pinot Noir Arrowleaf CellarsBest Meritage Blend: 2016 Merriym Red Meritage Nk’MipBest Rosé 2018 Estate Rosé CedarCreek Estate WineryBest Sparkling: 2017 Summerstorm Arrowleaf CellarsBest Syrah: 2016 Syrah C.C. Jentsch CellarsBest White Blend: 2018 Recolt Blanche Baillie-Grohman Estate WineryFor a complete list of winners go to www.thewinefestivals.com/awards/results/6/2

by Marina Lecian

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2019 Canadian Brewing AwardsBrewery of the Year – Clifford Brewing Company Best of Show (Beer of the Year) Red Racer After Hours Pale Ale Central City Brewers and DistillersGold: European Style Amber to Dark Lager Dark Lager Steel & Oak Brewing Co.Gold: German Style Kölsch King Kolsch Axe & Barrel Brewing Co.Gold: Wheat Beer – German Style (Weiss) Sundown Hefeweizen Sundown Brewing Company LTDGold: Belgian-Style Brett Beer Mélange À Trois Strange Fellows BrewingGold: Imperial Stout Str8 Flexin Twin Sails BrewingGold: North American Style Premium Lager Road Trip Classic Lager Red Truck Beer CompanyGold: North American Style Pale Ale Campout West Coast Pale Fernie Brewing CompanyGold: Wheat Beer – North American Style Jerkface 9000 Parallel 49Gold: American-Style Brett Beer Wild American Brett IPA Field House Brewing Co.Gold: American-Style Sour Ale Nectarous Dry-Hopped Sour Four Winds Brewing Co.Gold: Experimental Beer Red Racer After Hours Pale Ale Central City Brewers and DistillersGold: Herb and Spice Beer Whistler Winter Dunkel Whistler Brewing CompanyGold: Wood and Barrel-Aged Beer (Pale to Amber/Dark) Mistral Saison Strange Fellows BrewingGold: Wood and Barrel-Aged Sour Beer Boxcar Tourist Iron Road BrewingGold: Flavoured Stout/Porter Nutty Uncle Peanut Butter Stout Dead Frog BreweryFor a complete list of winners go to www.canadianbrewingawards.com/2019-winners/

2019 Canadian International Beer Awards Congratulations to the following Gold Medal winners:Belgian/French Style Ales Russell Mosaic Dry Hopped Sour Russell Brewing Cider/Perry Rock Creek Rosé Big Rock Brewery Light Lager Classic Lager Red Truck Beer CompanySpecialty IPA’s Russell Happy Little Brut Russell Brewing For a complete list of winners go to www.albertabeerfestivals.com/contests-awards/2019-ciba-winners/

22 The Quarterly Pour

International Experience Class (IEC)This option is available for individuals who are between 18 and 35 years of age. (Please note that the qualifying age may vary from country to country.) There are three streams under the IEC program and these visas are normally 12-24 months in duration. • Working holiday: This provides an open work permit, which allows the worker to do any job in any community with any employer. • Young professionals: This stream is focused on skilled positions and requires a job offer from a Canadian employer. The work permit is

specific to the employer. • Co-op: This program requires that the worker is a post-secondary student and that their university confirms eligibility for the co-op term. The co-op visa is time-limited with the expectation that the worker will return to school in their country of origin.

Finding potential candidates for this option is usually through tourism and hospitality schools in countries that are part of the approved IEC program with the Government of Canada.

Labour Market Impact Assessment (LMIA)The process for this option requires that

the employer apply to Service Canada (SC) for the opportunity to recruit a foreign worker. The employer must follow some very strict SC guidelines (ranging from advertisement requirements to business viability) in order to be approved for an LMIA. There are three types of assessments: LMIA-low wage, LMIA-high wage, and Dual-intent LMIA.

Read a newspaper or turn on the TV and you see headlines that confirm what many hospitality operators are facing this summer:• Job shortage expected to dog tourism again this year - Andrew Duffy, Times Colonist• ‘We’re not firing on all cylinders’: South Okanagan hospitality industry faces labour shortage -Shelby Thom, South Okanagan Video Journalist, Global News

While hiring locally or within the province are still the preferred choices, many operators have to reach much further afield to find staff and ensure they can operate their pub or restaurant.

In an effort to support business needs and ensure you are “open for business”, another recruitment option is to bring people from other countries, foreign workers wanting to come to Canada. Obtaining staff through an international recruitment path is not the fastest nor the easiest route and making sense of the scope of complex program options available to employers can be challenging.

First and foremost, foreign workers coming to Canada need a work permit, which they can attain through one of the following immigration programs: the International Experience Class, Labour Market Impact Assessment, post-secondary education, or Express Entry. For any publican, the most effective and efficient option will vary based on the position, the worker selected, and the current location of the worker. The following is a more detailed outline of what each of these programs entails:

by C h r i s t i n e W i l l o w

Overcome the Labour Shortage

The LMIA program is the most common stream used by tourism and hospitality employers.

Recruit International Workers

The Quarterly Pour 23

The LMIA program is the most common stream used by tourism and hospitality employers. The challenge many operators experience with this option is the time for the process and the costs associated with it. It can take anywhere from 3-12 months for processing (4 weeks of advertising prior to submitting the application, and then from 8 weeks to several months for processing the application, including the work permit application in the country the worker is sourced from). Once the LMIA is approved, it is valid for 6 months in which time the next step of the recruitment process occurs.

Once the LMIA is granted, a foreign worker can apply for that job opportunity and get a work permit. The work permits issued may be for up to a two-year term, depending on the position.

Post-SecondaryIf an individual from outside of Canada has been accepted into an approved post-secondary program, they are normally provided with a working visa for a defined period of time upon completion of their studies. The student may also have the opportunity to work during their school term on a part-time basis, or through a co-op opportunity. Depending on the program, the spouse of an individual going to university may also be eligible for a work permit during this time.

Most local colleges and universities have dedicated placement officers that can work with an employer to facilitate access to potential candidates.

Rovie & Lilibeth, courtesy of Chemistry Consulting

24 The Quarterly Pour

Express EntryExpress Entry is a federal program that can be used by the worker to apply for a work permit, extension, or permanent residency. This program was designed with three main objectives in mind: 1) flexibility in selection and application management; 2) responsiveness to labour market and regional needs; and, 3) speed in application processing.

Potential candidates express their interest in immigrating to Canada by completing an online profile. This profile is assessed against the criteria of the three federal immigration programs: Federal Skilled Worker Program, Federal Skilled Trades Program, and Canadian Experience Program. Candidates who meet the criteria are given a score by the system based on the information in their profile and are ranked against others who also meet the same criteria. Only the candidates with top scores get an invitation to apply for a work permit and permanent residence. Express Entry also provides a link to the job bank that matches applicants/employees and employers through the job match option.

Seeking AssistanceGoing through the detailed and strict program requirements involved

in the process to support international workers can be a challenge. Immigration lawyers or Certified Immigration Consultants can help, but not all are created equal. Ensure that you ask for references, and check that they are certified to provide you with the best assistance and ensure that you stay within the legal guidelines. Cheaper is not always better!

It might seem that recruiting foreign workers comes with more challenges than opportunities, but the rewards can be signif icant. Foreign workers are generally highly motivated, reliable, hardworking, and grateful for the opportunity.

The labour shortages within BC are not expected to get better any time soon, and the hospitality industry is competing with all other sectors as well. An investment in recruiting internationally can be a long-term gain for the employer. Our experience is that over 90% of workers that come to Canada apply for permanent residency, bring their families here, and look to make Canada their home.

Christine Willow is a Partner at Chemistry Consulting Group, which is highly experienced in international recruitment, and specializes in helping hospitality businesses, meet their hiring needs.

Foreign workers are generally highly motivated, reliable, hardworking, and grateful for the opportunity.

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by David Wolowidnyk

Vodka Production

common is a column still also known as a Coffey or patent still. The column still is energy efficient and very effective at distilling a spirit above 95% ABV using a series of “plates” in the column. Each plate assists in the separation of alcohol vapor from the wash (fermented solution) and the more plates a column has, the more efficient it will be. Column stills produce spirits that are less oily in texture yielding a crisp and clean profile, ideal for what many vodka distillers are looking for. The other advantage of a column still is that it can be run continuously, eliminating the downtime of setting up another distillation batch. The second type of still that is occasionally used is a pot still, which will yield a rich full textured spirit retaining some of the natural oils of the base material. Although a pot still works very well for other spirits, it is terribly inefficient for vodka production requiring batches to be made instead of allowing a continuous flow.

Post distillation, all spirits will rest for a period of time to relax a bit after going through a chemically violent process. Usually between 4-6 weeks is typical for clear, un-aged spirits to rest, however, some distillers have been known to rest their spirits for a number of years before bottling. Throughout the resting period, the spirits are often slowly reduced in alcohol strength, avoiding any sudden changes. A good water source and its acidic or basic nature is paramount as is will directly show up in the profile of the spirit.

As you can see, vodka does have a lot of specific details to be taken into account and it isn’t as simple as some assume it to be. The next time you sit down to enjoy some vodka, taste it without dilution, and at room temperature, because with no veil to hide behind, the true characteristics are revealed.

When talking about spirits, it is fairly common to hear people remark that it is “easy” to make vodka, and to a certain degree that is correct. It is relatively “easy” to make spirits of all kinds, but to make any good quality spirit takes incredible attention to detail, great ingredients, and a good water source. If the goal in making quality vodka is to create a neutral, smooth, pleasing spirit, why do some clearly taste better or different than others? The beauty of vodka lies in the subtlety of flavour and texture of the spirit. All this is directly influenced by the ingredient it was made from, the yeast used for fermentation, distillation techniques and equipment, and the water source available. Every decision that goes into vodka production will determine the quality of the final results.

Unlike other spirit categories, vodka has no required source of ingredients or geographic restriction for production. Traditionally, vodka is distilled from grains or potatoes, typically the least expensive and readily available materials. Most countries now allow any fermentable agricultural sugar source to be used, such as beets, sugarcane, apples, grapes, or honey. Canada just recently changed its vodka definition and now also allows ingredients other than grain or potato to be used. When using grain, the enzyme used to convert the starch to sugar will also have an effect on flavour, as will the strain of yeast used to ferment any ingredient, along with the acidic or basic nature of the water source.

A “neutral spirit” is defined as being without distinct characteristics, flavour, colour, or aroma. Scientifically, it is impossible to make a spirit beverage completely neutral, because unless distillation happens in an atmospheric vacuum, the highest we can distill alcohol to is 96.5% ABV. There are two basic styles of vodka in the world and most are classified under either the US or the EU guidelines. According to the US, vodka can be made from any agricultural material, distilled at or above 95% ABV or so treated after distillation to be without distinctive aroma, colour or taste, and bottled at no less than 40% ABV. Most US vodka undergoes post distillation filtration or treatment with charcoal to further neutralize character, but except for Canada and possibly a few other countries, filtration of vodka is not required. The EU guidelines for vodka are similar, but a little less restrictive; any agricultural material may be used, if made from something other than cereal grain or potato, the ingredient base must be indicated on the label, it must be distilled and/or rectified so that the organoleptic characteristics are selectively reduced, it may be treated with charcoal but it is not required, flavours may be added to enhance organoleptic characteristics along with glycerol and sugar, and it must be bottled no less than 37.5% ABV.

Out of the two types of stills typically used to make vodka, the most

SPIRITSPOTLIGHT

26 The Quarterly Pour

Improving CultureRetains Employees

Attracting and retaining stellar staff has never been more challenging in the hospitality sector. If you’re one of the many businesses affected by low unemployment rates, keeping employees and getting the best from them is critical. To do this effectively, it may be time to take stock of what’s going on inside the culture of your business.

Corporate culture involves the beliefs, behaviours, customs and values that determine how members of an organization interact with one another, their suppliers, and their customers. An organization’s actual culture might be quite different than what’s posted on the company website, but it’s the actual culture that matters most. Employers of choice have strong, positive cultures that attract and retain highly engaged employees.

Every company has a culture, but how can you tell if yours is a positive one? How is your employee engagement? Turnover? Absenteeism? Productivity? Is everyone working towards a common goal? Does everyone know what the vision is? If you cannot give a positive answer to most or all of these questions, chances are your culture needs some attention.

An organization’s leadership team, particularly the people managers, have the greatest impact on culture. Research shows that there is one thing that managers can do to improve employee engagement and culture: provide feedback – 70% of employees say feedback, more than money, flexibility or autonomy, would improve their engagement. Done well, feedback motivates and energizes employees, helps them grow and develop, and reinforces the manager’s role as a supportive coach.

Sadly, the research also tells us that managers tend not to score well on providing effective, if any, feedback. Often, it simply isn’t part of their company’s culture.

by Eve Gaudet and Janet Wright

Here are three simple strategies that you and your managers can start using right away to improve employee engagement and retain staff:

1. Adopt the Platinum Rule – Treat Others the Way They PreferWe’ve been conditioned to treat others the way we want to be treated. But often, this is the exact opposite of the way the other person prefers. The onus is on the manager to learn to “read” others and adapt their communication style to one that can be heard and received comfortably by each employee.

If, for example, you’re a manager with a more introverted personality, giving feedback to more extraverted employees means being more animated and giving them time to share their response and input in the moment.

Conversely, providing feedback to more introverted employees requires speaking calmly, respecting their need for privacy, and giving them time to reflect without demanding a response in that moment.

2. Ask and Listen – Instead of Tell and SellWhether it’s a formal performance review or “in the moment” feedback, good feedback starts with a question. Not just a “How are you doing?”, but an intentional question that opens the exchange toward an issue or process.

“How about you walk me through the project timeline to get a sense of progress and challenges?” is an example of a manager finding out more information from their employee without putting the person on the defensive. It empowers the employee to share what they know rather than potentially shutting the conversation down before it begins.

Continuing to ask questions can guide the employee to a new awareness or solution and keeps the conversation focused on them. Your listening acknowledges their importance.

Even if the feedback is negative, starting with a question gives the employee a chance to provide their perspective first. “I’m curious what you think about your work on XXX project?” can open up a dialogue where the manager can gauge the employee’s position or perspective. This creates the space for the manager to ask further questions or provide specific feedback.

3. Say Thank You!70% of employees say their motivation would improve massively if their managers thanked them more!

Like any feedback and recognition, it should be genuine, heartfelt, and specific. Showing appreciation as soon after you’ve noticed it will have the biggest impact on the employee. Doing it publicly or privately is best tailored to the personality of the employee. Some of us simply don’t respond well to a public showing of affirmation.

There is one small caveat to this: constantly saying thank you has the reverse effect by being disingenuous. The rule of thumb? Do it when you really mean it!

Investing time and effort in implementing these strategies will have a big return in your employees’ engagement. Add ongoing leadership development to improve overall management effectiveness and the result will be much a more positive corporate culture, which is a necessary ingredient to attracting and retaining great employees.

Leadership Coaches Janet Wright and Eve Gaudet were speakers at the BC Hospitality Summit in April. They have joined forces to help organizations prepare their Managers to excel as People Leaders. Visit ramseywright.com or eveofchange.ca for more on improving your engagement, retention and bottom line!

How

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farming taken to a more spiritual level. It’s a way of life, unlocking the potential of the universe rather than a collection of limiting rules imposed by mortals. You can be assured this will change.

So, until then, what does biodynamic farming mean exactly? Well, here is what Wikipedia has to say: “Biodynamic wines are wines made employing biodynamic methods both to grow the fruit and during the post-harvest processing. Biodynamic wine production uses organic farming methods (e.g. employing compost as fertilizer and avoiding most pesticides) while also employing soil supplements prepared according to Rudolf Steiner’s formulas, following a planting calendar that depends upon astronomical configurations, and treating the earth as “a living and receptive organism.”

Does it make a difference to the wine? Credible figures in the wine industry think so. Will it make a difference to your guests? There is only one way to find out. Offer some of these wines and ensure staff have a clear idea of what each individual producer’s interpretation of biodynamics is, and make sure they are able to convey the suspected benefits to the planet, wine quality, and your guests’ physical and spiritual health and well-being.

My experience suggests that there will be interest with resulting sales as today’s consumer seems genuinely interested in protecting the ongoing health of the planet and themselves.

Tim Ellison is a Certified Sommelier & Chef de Cuisine that has dedicated a career approaching half a century to the demanding hospitality industry. He is also an enthusiastic source of experience and knowledge. Tim can be reached at timellison@telus.net

Biodynamic Winemaking:Has Science Finally Been Put in its Place?Winemaking trends seem to abound these days: skin contact whites (orange Pinot Gris), organic, vegan, natural, non-interventionist approaches, and ultimately – biodynamics. Everything old is new again. What do you think is better, science with its inherent chemicals and sprays or Mother Nature?

A drawback of the scientific approach, in biodynamic terms, is the obsession with analyzing physical effects, with little consideration of the natural forces that influence them. Biodynamics recognizes that there are things that influence our environment that we have little awareness of, and the smallest minutia has effects akin to the story of butterflies flapping their wings with the ultimate result being a hurricane on the other side of the planet.

Originated by Austrian philosopher, social reformer, and scientist, Rudolf Steiner (AD 1861–1925), biodynamics is part of a wider system of anthroposophy, or spiritual science. A vineyard is seen as a living system that’s functioning is explained in terms of ‘formative’ forces. It’s all about ensuring forces are in balance. Even the most distant movements of the stars are connected to the smallest operations of the land.

Seemingly inconsequential activities like burying a cow’s horn full of manure at the autumn equinox and digging it up in the spring are believed to contribute to maintaining a vineyard’s equilibrium and keeping the harvest in tune with the planet and the forces that influence it.

The evidence suggests that biodynamic farming has real benefits for the life of the soil. Analyses by soil microbiologist Claude Bourguignon, for example, found biodynamics compared favourably to both conventional and organic farming. However, what it is about biodynamics that produces these benefits, and why, is not yet understood.

That does not make it unrealistic to accept Steiner’s explanations. Further research may well be able to definitively explain its effect in terms of conventional science.

Although there is no legal definition of what exactly biodynamic winemaking is, we have an idea of what it could be, which is more of a moving target. First, let’s identify the difference between organic and biodynamic.

Two things distinguish biodynamics from other forms of organic farming:• Biodynamics employs the use of a complex system of herbal sprays and composting techniques, known as ‘preparations’.• The timing of the operations on the land is strictly regulated by the movements of the stars, planets, and moons.

Nicolas Joly of the Loire is credited with being an early adopter and influencing the spread of biodynamics through Europe and the ultimately the world. Biodynamics has made some more high profile converts in recent years and is taken seriously by the wine industry purely on the evidence of the wines it produces. BC’s Summerhill Winery in Kelowna is a local example. Internationally, Alsatian producer Zind Humbrecht, New Zealand’s’ Felton Road, Burgundy’s Thibault-Liger, Domaine Comte Armand, and Maison Drouhin, are counted amongst others from the world’s most famous wine producing regions to have adopted the principles of biodynamics, some more stringently than others. Although the biodynamic movement is effectively run by the independent organizations Demeter and Biodyvin, it is still regarded as organic

reportWine by Tim Ellison

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» ABLE BC Membership Report

» what’s coming?

The start of a new membership year is almost upon us and our fourth annual BC Liquor Conference is fast-approaching! Members will be receiving their membership renewal packages this month. Keep an eye on your inbox.

If you haven’t already, reserve your spot now for the BC Liquor Conference—this event always sells out! This year’s event takes place on Sunday, October 20 and Monday, October 21 in Vancouver. You can register at BCLiquorConference.com. We’re excited to bring conference delegates new experiences this year, including: • Three hands-on, half-day workshops on Sunday, October 20: Social Media and Brand Strategy, Liquor Retailer Bootcamp, and Workplace Violence Prevention and Safety• Opening reception and ‘Battle of the Booze’ on October 20: Vancouver’s best bartenders, sommeliers, and retailers will battle it out in front of the live audience as they defend their favourite products—and you get to sample them

WineCastillo de Jumilla Blanco is a fresh, white blend that is well structured with persistent fruit flavours. Released in August. 750ml $12.99 whsl +888875 2018 Bojador Vinho Branco Espaco Rural is made from Antão Vaz, Arinto, and Alvarinho grapes. Golden green in colour, it has a clean freshness and is vibrant with aromas of tropical fruits. Released in August. 750ml $15.26 whsl +148285Cabriz Colheita Seleccionada Branco This white blend is full of flavours of crisp fruit. It has light acidity and a clean, smooth texture. Released in August. 750ml $13.02 whsl +159158Castillo de Jumilla Rosé This dry, crisp rosé has fruity strawberry and raspberry notes, good acidity, and a beautiful pink colour. Clean and powerful on the nose, it starts fresh

by Danielle Leroux

by Marina Lecian

• IVSA New Product Salon following the BC Liquor Conference on Monday, October 21• Plus, timely seminar and keynote topics including: digitizing your retail store, LDB Wholesale update, biggest menu and food trends, cannabis and liquor liability, cannabis legalization 2.0, ABLE BC industry update, and more!

Save the Date: 2019 AGMAll members in good standing are invited to attend ABLE BC’s 2019 Annual General Meeting in Vancouver on Sunday, October 20, immediately prior to the BC Liquor Conference opening reception. The 2019 AGM agenda will include: • Introducing our newly elected 2019-20 Board of Directors• Update from President and Executive on 2018-19 activities• Presentation of the Alliance’s 2018-19 financial statements• Discussion about the policy issues ABLE

on the palate and leaves you with a pleasant finish. Released in August. 750ml $12.99 whsl +1322502018 Bojador Vinho Tinto Espaço Rural has a deep ruby colour, intense aromas of red berries and hints of chocolate. It has a full mouth and round tannins. Released in August. 750ml $15.26 whsl +191180

BeerLimburgse Pear & Apple Witt is a sparkling wheat beer enriched with artisan crafted pear and apple juices. High in fruit flavours and low in alcohol. Released in August. 24x330ml $2.75/bottle whsl +183503Blanche de Bruges Wheat Beer This pale yellow beer has a balanced sour-sweet taste with fresh, fruity f lavours and an alcohol content of 4.8%. Released in August. 24x330ml $2.99/bottle whsl +84098

BC’s Board of Directors will focus on in 2019-20• New business

Event details can be found at ABLEBC.ca. To RSVP please contact Danielle: 604-688-5560 or danielle@ablebc.ca.

Join ABLE BC TodayABLE BC is the only organization out there fighting for your interests. Your membership ensures we can continue to do so. If you are not yet a member, we hope you will consider joining ABLE BC today. Sign-up online at ABLEBC.ca or contact Danielle Leroux (Director of Membership and Communications) at 604-688-5560 or danielle@ablebc.ca.

Our annual membership fee for liquor primaries, private liquor stores, and cannabis retail stores is $705. Our annual membership fee for associate members, including industry suppliers, service providers, manufacturers, and agents is $440. Use our membership benefits and you can more than cover the cost of your annual fee! Learn more at ABLEBC.ca.

The Quarterly Pour 29

» BC HOSPITALITY FOUNDATION

from May 31 to June 9. To commemorate the event’s 10th anniversary, VCBW partnered with Four Winds Brewing Co. (Delta), Dageraad Brewing (Burnaby) and Powell Brewery (Vancouver) to create an official 2019 VCBW Collaboration Beer called Ten. Partial proceeds from sales of the beer will be donated to the BCHF. The beer is a dry-hopped table saison that’s easy on the alcohol (4.2% ABV) but bursting with exotic fruit flavours, making for an extremely satisfying summer quencher.

Speaking of beer, we’re looking forward to seeing everyone at the BC Craft Brewers Guild Conference on October 17 & 18. There’s always a lot of exciting innovation going on in the local craft beer scene, and attending the trade show, which features over 50 vendors and 15 educational seminars, is a great way to keep apprised of developments. Check out their website for more details.

Change has been happening at our own organization as well, as three new members have joined the BCHF’s Board of Directors, bringing their valuable expertise and industry connections. Jeff Guignard has assumed the role of Chair, and BCHF founder Richard Carras has stepped down from the role of Past Chair. Thank you, Richard, for your hard work and leadership over the years.

We wish everyone a safe and enjoyable rest of the summer, and thank you for your ongoing support!

Hospitality Charity Fundraisers Include Golf Tourneys, Collaborative Beer and More

The summer is in full swing, and the BC Hospitality Foundation (BCHF) is pleased to report that our recent Vancouver Golf Tournament was a smashing success. The tourney took place July 8th at Westwood Plateau Golf & Country Club, where players enjoyed a game featuring food and beverage samples at many holes as well as a sparkling wine reception, dinner, raffle, and silent auction. We want to say a huge THANK YOU to all our sponsors as well as everyone who volunteered, bought tickets to

play, and donated silent auction items. If you missed the event, however, there may still be a few spots left for players at our upcoming tourney at Westin Bear Mountain Golf Resort on Tuesday, August 27th. Please visit www.bchospitalityfoundation.com/bchf-events/victoria-golf/ to register.

If tangling with water hazards isn’t your thing, however, you can also support the BCHF by drinking beer! We were honoured to be the chosen charity for the Vancouver Craft Beer Week (VCBW), which took place

30 The Quarterly Pour

packaged in six-packs of cans wrapped in attractive cardboard boxes.But what about beers that have less than 4% ABV? Are they even

worth tasting? For sure! First of all, consider Radlers. This style was created out of necessity by a Bavarian innkeeper named Franz Kugler back in 1922 when he built a bicycle trail that ran 12 miles from Munich directly to his beerhall, hoping to lure cyclists from the city. Legend has it that 13,000 cyclists showed up on one June day and he didn’t have enough beer for all of them. Acting quickly, he blended beer with lemonade in equal proportions and called the new drink a Radlermass or a “cyclist’s litre”. Radlers have been part of German beer culture ever since, and many craft breweries have also adopted them as a low-alcohol summer style. Authentic radlers are 50-50 blends of beer and fruit juice, but there are many variations on that recipe. Parallel 49 Brewing’s Tricycle Grapefruit Radler (3.5% ABV) was one of the original radlers produced in BC and is still very popular.

Another low-alcohol style to explore is called “Table Beer”, which refers to the idea that it was appropriate for anyone sitting at the table to drink it, including children. Obviously, underage drinking is not allowed now, but this refers back to a time when beer was consumed as food rather than just for pleasure. Today, some BC breweries make Table Beers with great success. Driftwood Brewery’s Goldynwell Folköl (a Scandinavian term meaning “people’s beer”) tops out at 3% ABV, but does not lack in flavour or complexity.

Russell Brewing’s Belgian Table Beer (3.5% ABV) is another delicious example that also raises funds for a great cause: Mind the Bar, a foundation started to support members of the hospitality industry who are dealing with mental health issues, including depression, anxiety, addiction, and workplace harassment. The beer, which comes in attractive four-packs of tall cans, is delicious, making it an easy way to support a good cause.

With so many choices, it’s obvious that there is no need to sacrifice “great taste” in search of lower alcohol options. Cheers to that!

Low in Alcohol But Big in Flavour“Tastes great! Less filling!”Most people of a certain age will recognize this advertising mantra dating back to the 1970s, which was part of a hugely successful marketing campaign that helped bring mass-market light beer to prominence. The big breweries’ marketing folks obviously felt it was important to emphasize the claim that the beer still tasted good, despite the fact that it only had 90 calories and topped out at 4.2% ABV.

In the craft beer world, so-called “light beers” don’t get much love from consumers who associate lower alcohol levels with reduced flavour, but there are many beer styles with alcohol levels at 4% ABV or lower that showcase complex, delicious flavours. Lower alcohol beers are quite common in the United Kingdom, for instance, where traditionally brewed mild ales and bitters fall in the 3-4% ABV range, yet still offer satisfying, malty flavour profiles. As a result, it is common practice to enjoy a few pints at a local pub without getting overly inebriated.

More and more craft breweries here in BC have started to explore lower alcohol styles with some interesting and tasty results. Any time you see the word “Session” as part of the name of a beer, for instance, it’s likely going to land in the 4-4.5% ABV range, with the name coming from the idea that one can enjoy a “session” of beers at that level. Most BC craft breweries make a Session IPA or an ISA (India Session Ale). A great example is Red Racer ISA from Central City Brewers & Distillers, which sells on its own or as part of the Red Racer Reign of Hops 12-pack that also includes three other hoppy beer styles. Some other notable ISAs include Beer Island Session IPA (4% ABV) from R&B Brewing and Sidekick ISA from Bridge Brewing in North Vancouver, which maxes out at 4.2% ABV.

Four Winds Brewing makes several lower alcohol beers as part of its Notus lineup, which are all 4.5% ABV beers with big flavour profiles: Featherweight IPA, La Maison Wild Saison, Elementary Lager, and Vélo American Pale Ale with Lemon Juice. All of the Notus beers are

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