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While Canadian cosine is experiencing world-wide recognition. the ham- burger is still king according to Canadian Restaurant Association president Brian Cooper. Mr. Cooper visited the Twin Cities Friday to outline associa- ._- tion programs and to give restaurant owners some tips on efficient operat- ing procedures. His.visit included a luncheon at Waterloo's Ali Baha'Steak House on King St. [ -. , IE _"" b b k q g b t q q . i proving The downturn in the economy mahwork to the benefit of t e Canadian Food, Service industry,, Brian Cooper, president of the Canadian Restaurant Association said Friday at a media luncheon in Wa- terloo. Because of the skyrocket- ting cost of living in many European resorts and the high cost of getting there from North America, more tourists from the United States and even from Europe have been coming to Canada. _ In order to take advanta e of the situation, Mr. Coop’gr suggested that the resort industry should be develop- ed into a year around propo- sition. The lack of base facilities in many resort areas dis- courages tourists, be said. He pointed out that resorts at Banff and Lake Louise were open for the first time during the winter this year, but he felt it would be a few years before tourists became aware of the facilities. One of the major problems facing the food service industry is labor, Mr. Cooper said. The supply of European labor for the food industry has virtually dried up for various reasons and. until recently there have been no schools to develop Ca- nadian born people in the industry. _ Tighter immigration laws and higher wages in Europe were two of the reasons Mr. Cooper felt contributed to the loss of this source of labor for the industry. He also pointed out that European schools are not turning out enough people to run their own food ser- vice industry. The need for more people is one of the gaps the CRA is trying to fill through support of hotel and food management courses at the university. and com- munity college level, MrfCoopair was the first master of Sheridan Colleges hotel and restaurant ad- ministr'ation program. He has also been involved in hospitality programs at Humber and Mohawk Col- leges and Ryerson Polytech- nical Institute. Although the food industry will continue to grow, Mr. Cooper said, it is never a secure business. One out of three restaur- ants go out of business every year, Mr. Cooper said, mainly because the owners do not understand the busi- ness. " Some of the older, estab- lished restaurants have their problems if they are not willing to change with the times, he Said. One of the purposes of the CRA is to allow restaurant owners to discover the new things that are being devel- oped by the industry. "We are a selfish group of people in that we want_to get as many good ideas from our competitors and adapt them for our own places," Mr. Cooper said. Another purpose, though, is the development of a proper health and training program for the industry. “If we don't do it the gov- ernment will," Mr. Cooper said. Although he would like to avoid government inter- vention, Mr. Cooper said one of the functions of the association is to communi- cate effectively with the government. "They cait legislate in a vacuum," he said. "They are looking for people from the industry to talk to and our organization is the logi- cal one to represent the interests of the restaurant operators. .. Mr. Cooper anticipates continued growth of the food service industry in Canada. At present, he said. one of three meals are eaten out of the home in either restaur- ants or fast food outlets. By 1980 he estimates this will rise to one out of two meals, "With so many more people working we have become much more snack oriented," he said. "Most people do not have as much time to prepare food at home." Canadian cooking is becoming much more respected in the world, Mr. Cooper pointed out. In the last World Culinary Olympics, Canada placed in the top five in the world. Winner of 'the competition was Japan. . . In order to hold the prices down in the future, he said. restaurants are going to have to expand their menu to include parts of the ani- mal not normally used. 8 “Restaurants tend to use about 20 per" cent of the animal for _rTtost typical dishes. Since we are com- Tteting against one another for this 20 per cent the prices are bound to go up," Mr. Cooper said. "To keep costs in line, we will have to start using more of the animal." "Our chefs finally' lost their inferiority complex and started to show off a bit." Mr. Cooper said. One distinct advantage he feels they have is a much better choice of foods to start with than chefs from European countries. Mr. Cooper is the person- nel manager of Canadian Pacific Hotels. He,also is involved with five indepen- dent restaurants in Burling- ton, where he lives, includ- ing a steak house, an Italian restaurant and several fast food outlets. Mr. Cooper was in the Region of Waterloo to attend a special dinner held by the Grand Valley Branch of the CRA. Henry Krebs, president of the Grand Valley Branch, said that Mr. Cooper's visit gave local members an opportunity to discuss matters of national and local concern in the industry. CHARGEX WESTMOUNT PLACE SHOPPING CENTRE -lilllt- WATERLOO SQUARE SVN?, YOUR MONEY CHILDISHLY __ Jllll.k AND fjl A: bonnie toss CHILDRENS WEAR bonnie Open daily to 6 p.m. Thursday and Friday till 9 pm JUNIOR JUNIOR BAZAAZ I? SAVE wmawonido,m.1my22, 1975-"0'5 "Sizes from yea high to size 20 FALL & WINTER BOYS & GIRLS . . . don't miss our teens section at Westmount Place. Every item reduced. APPAREL Eli] mr