PRODUCT OF THE YEAR
Product of the Year is the flagship BC Food & Beverage award. 10 finalists will be chosen on July 15th from all nominations to compete for the Gold, Silver, and Bronze placements in a Dragon’s-Den-style format pitch on August 13th in Vancouver. Winners will be announced on September 15th.
Nomination submission deadline: June 1st
Product of the Year finalists announced: June 10th
Finalists pitch day: August 13th
Winners announced: September 15th
Awarded to a company’s product
BC made product
Must be a food, beverage, or natural health product
Taste (if applicable)
Appeal of product packaging
Innovative and unique product
Positive environmental/sustainable impact
Winners from the previous year are not eligible to submit a new product for Product of the Year 2020. Product must have a SKU and be listed in BC retail or food service to be eligible.
Two part submission
online written submission
a photo of your product. Your product will be posted on the VOTE page.
**BOTH ITEMS TO BE SUBMITTED WITH NOMINATION FORM
HOW WILL MY PRODUCT BE JUDGED?
each point below is scored evenly
Presentation (in-person & video submission)
People’s Voice – Ask your friends, family, and fans to vote for your product online
Appeal of Packaging
Product Quality: Taste, nutrition, etc.
Product Uniqueness or Innovativeness
Product Competitive Edge
Environmental/Sustainable Benefits Associated with the Product, Production, or Packaging
Marketability & Value/Price Point
CEO, Co Founder & Principal, The Joseph Richards Group
Ryan Moreno is co-founder and CEO of The Joseph Richard Group, one of BC’s fastest growing Hospitality companies. The company currently operates 25 Food & Beverage establishments, a private-label beer called Two Pals Lager, a wine proprietorship branded Chapter Estates Wine Co., and a catering division called Blank Canvas Catering. Most recently under Ryan’s direction the company further diversified their portfolio by acquiring Glass House Estate Winery. Ryan is also partner in a Health & Wellness clinic in the U.S.; holds a commercial real estate portfolio and is an operating partner at Search + Rescue Marketing Agency which he started in 2005 under a different name.
Ryan launched the JRG Sleep Out Fundraising Campaign in 2017 as a result of his involvement with Covenant House. The 1st Annual JRG Sleep Out exceeded the fundraising goal and raised over $115,000.
Top Chef Canada
Mijune is the founder and personality behind the popular food and travel blog www.followmefoodie.com. Named industry’s “Must Follow” at The Social Media Awards, it is internationally recognized and respected as one of the top ones in Canada. She is also the food columnist for the Westender, culinary host on Novus TV, honorary media judge for BC Chefs' Association, and judge for the Canadian Grand Prix New Product Awards. Follow Mijune on Twitter and Instagram at @FollowMeFoodie.
Executive Chef, White Spot Canada
Promoted to Executive Chef in May 2014, Danny Markowicz brings more than 20 years of diverse culinary experience to White Spot and Triple O’s.
Danny completed his Red Seal designation at Southern Alberta Institute of Technology with an apprenticeship at the Fairmont Banff Springs Hotel, and moved to Vancouver to pursue his passion at the Pan Pacific Hotel and Diva at the Met. Prior to joining White Spot & Triple O’s, he led menu development at Browns Social House.
An integral part of the White Spot family since 2010, Danny’s transition from Executive Development Chef to Executive Chef was earned through huge accolades from both guests and staff, and for his menu innovation.
Save on Foods
Ken began his career in the retail grocery business back in 1971. He has worked, managed and led teams in every area of the business and has had the good fortune of having the opportunity of working for and learning from several excellent food organizations across Canada.
For the past twenty-three years he has had the great pleasure to call Save-On-Foods home. Ken is a member of the Senior Management Team and has held the position of General Manager of Meats where he and his Team have been responsible for the procurement, merchandising and operations of Save On Foods Meat & Seafood business. Recently he has taken on the role of General Manager Strategic Initiatives Fresh.
Save-On-Foods operates 178 stores in the provinces of British Columbia, Alberta, Saskatchewan and Manitoba.
Executive Chef, Premium Brands Holdings
Scottish Japanese heritage and was born and raised in Lethbridge, Alberta. Chef Negata started working in restaurants at age 14 and moved to Edmonton to apprentice at the Westin Hotel. Once complete, he moved to England and worked at Savoy Hotel. After which he moved to Switzerland and continued his journey and training at 5 Star hotels in Europe. Over the years, Chef Nagata has worked across Canada, USA, China, Japan, Taiwan & Indonesia. He has operated large brigades in hotels as Executive Chef for 25 + years. He was Chef Consultant for Team Canada 2008 Olympics, James Beard House Guest Chef, Chopped Canada Champion & Extensive International Promotions for Agriculture & Agrifood Canada. Chef Nagata is Currently Corporate Chef for Premium Brands Holds Corporation which owns and manages over 50 Specialty food and Distribution Companies in Canada & USA.
Chef Nagata’s Signature Modo is “Nourish Your Body, Feed Your Soul & Happy Cooking “
Globe & Mail Vancouver
Alexandra Gill has been The Globe and Mail’s Vancouver restaurant critic since 2005. She joined the paper as a summer intern in 1997 and was hired full-time as an entertainment columnist the following year. In 2001, she moved to Vancouver as the Western Arts Correspondent, a position she held until 2007. Her arts reportage was nominated for a National Newspaper Award in 2004. Now a freelance contributor, she writes primarily about food and drink for the B.C. and Life sections.