FOOD

Bayview Post - - Food -

Le­gal­iza­tion of cannabis, which be­came of­fi­cial Oct. 17, has al­ready in­flu­enced Bay Street and the real es­tate mar­ket and has at­tracted entrepreneurs who want to seize op­por­tu­ni­ties in this bur­geon­ing in­dus­try. But what does this change mean for Toronto’s din­ing scene?

To an­swer that ques­tion, it’s help­ful to con­sider other mar­kets that have gone through the same process. In Colorado, for in­stance, where cannabis was le­gal­ized on Jan. 1, 2014, sales of the drug over­took al­co­hol sales for the first time in 2017.

Justin Brun­son, founder of Brun­son Con­cepts and named one of Den­ver’s most in­flu­en­tial restau­ra­teurs by Za­gat, has seen the im­pact of le­gal­iza­tion on his six restau­rants.

How­ever, it’s not a sud­den spike in na­cho sales or drop in liquor pur­chases that has caught Brun­son’s at­ten­tion. In­stead, it’s the changes in the labour pool.

“I would say the only real im­pact on the restau­rant in­dus­try would be that the cannabis in­dus­try has dras­ti­cally re­duced the worker pool,” says Brun­son.

“Most pot shops can pay $15 plus per hour — plus full ben­e­fits — for a job that is way eas­ier than any­thing in a restau­rant. Turnover is at an all-time high, and we are left com­pet­ing with the pot shops to fill low-level hourly jobs.”

Does this seem likely for the fine din­ing scene post–cannabis le­gal­iza­tion in Toronto? Ac­cord­ing to chef Marc Thuet, a fourth­gen­er­a­tion French chef who has worked at Rose­wa­ter, the Fifth and Ate­lier Thuet, it does and it doesn’t.

A self-de­scribed ad­dict, Thuet, now 30 years sober, is acutely aware of what cannabis le­gal­iza­tion might mean for Toronto’s finer restau­rants.

“Liquor sales will go down, wine sales will go down. It’s pos­si­ble that food sales will go up, but that’s in the Burger Priests of the world — the fast-food busi­ness will in­crease, but restau­rants aren’t go­ing to see any changes,” says Thuet, who is cur­rently bak­ing for the Four Sea­sons, Royal York Ho­tel and 80 other clients from his 6,000square-foot bak­ery in Les­lieville.

“Le­gal­iza­tion won’t change menus,” he says. “If peo­ple wanted to smoke dope, they’d be smok­ing dope al­ready. They don’t have to wait for Oct. 17.”

Ac­cord­ing to Charles Khabouth, who owns 16 restau­rants in Toronto (in­clud­ing By­b­los, Sofia and Wes­lodge, to name a few) and serves 3,000 din­ers a night, even a savvy en­trepreneur can’t steer clear of pot.

He re­calls chas­ing cannabis com­pa­nies out of his of­fice two years ago when they pitched him on part­ner­ships, and now he’s lay­ing the ground­work for his new project Wink. A con­trac­tion of the words “weed” and “Ink,” (the name of his com­pany), the project will op­er­ate some­thing like the cannabis-in­flu­enced cof­fee shop Tokyo Smoke, which aims to serve weed in a stylish en­vi­ron­ment.

“In the be­gin­ning, I was dead against it. Charles Khabouth sell­ing drugs? I didn’t want the connection, but when the ex–chief of po­lice [of Toronto Bill Blair] is in­volved and the CEO of the largest phar­ma­ceu­ti­cal com­pany on the planet — yeah, I’m in­ter­ested,” Khabouth says. “Now, it would be weird if we weren’t part of it.”

But will it im­pact his hos­pi­tal­ity busi­ness?

“Out­side of train­ing our staff to ob­serve signs in peo­ple who’ve overindulged, cannabis le­gal­iza­tion isn’t go­ing to change the things we do,” says Khabouth.

Hemp­ster is a Toronto-based on­line cannabis com­mu­nity and wellness brand that de­signs recipes that fuse cannabis with gourmet meals. Co-founded by chef Ron­nie Fish­man, the com­pany holds cannabis ed­u­ca­tion events for the pub­lic and of­fers home chefs in­struc­tion on how to in­fuse meals with cannabis flow­ers, oils and ex­tracts. Fish­man, a vet­eran of the Gusto 54 restau­rant group, says that even if Toronto’s top chefs wanted to cook with cannabis, most of them wouldn’t know where to be­gin.

“Just be­cause they’re chefs doesn’t mean they know any­thing about cannabis,” says Fish­man. “Peo­ple who come to our cook­ing demos are from For­est Hill and Rosedale. They want in­for­ma­tion on how to prepare things not to make you screwed up [from the ef­fects of THC], but to make some­thing de­li­cious to eat.”

The in­tro­duc­tion of le­gal­ized cannabis has cre­ated a Wild West at­mos­phere with plenty of money fly­ing around for new busi­ness ini­tia­tives with lit­tle idea of what will work. But that will all change as the in­dus­try ma­tures and blos­soms, stars emerge and laws are set.

In the mean­time, how­ever, ac­cord­ing to Toronto’s restau­rant scene, don’t ex­pect abrupt changes.

By and large, restau­rants aren’t go­ing to change their menus to adapt to a post-le­gal­iza­tion world, and edi­bles — foods in­fused with cannabis — won’t even be le­gal un­til 2019.

Richard Cook, owner of mid­town favourite Un­cle Betty’s, says that he hasn’t seen any in­di­ca­tion of a change in sales since le­gal­iza­tion. How­ever he’s happy to help out any­one with a case of the munchies.

“We are here to serve the crav­ings of ev­ery­one, whether it be preg­nant women or those crav­ing salty carbs af­ter a hang­over,” he af­firms. Marc Baglio, owner of pop­u­lar snack bar Pinker­ton’s, also hasn’t seen an ap­pre­cia­ble change in sales.

“Any­one who is get­ting high is prob­a­bly al­ready do­ing it, so we don’t think we’ll re­ally see a big change in be­hav­iour,” he says.

A NEW LEAF

Clock­wise from left: Restau­ra­teur Charles Khabouth, Marc Thuet with wife Biana Zorich, one of Hemp­ster’s recipes

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