Taking it to the leader: an interview with Garth Whyte

Taking a break from the weird and cheeky observations normally housed on this blog to bring you intelligent and insightful observations from an entirely different source, CRFA’s new President and CEO.  Enjoy!

Full name: Garth Whyte
Age: “I was born 5-5-55”
Hometown: Ottawa (born in Nottingham, UK)
Current position: President and CEO, CRFA
First job: Paper route
Education: B.A. in English and Geography and M.A. in Public Administration (Carleton University), Canadian Securities certification and extensive executive training

Garth Whyte joined CRFA in June 2009, following a successful 23-year career with the Canadian Federation of Independent Business. Recognized as one of Ottawa’s top lobbyists by the parliamentary affairs journal, The Hill Times, Garth has held several senior positions involving government affairs, strategy development, membership and operations. In this interview with Newsbite blogger Jeni Armstrong, he talks about his vision for CRFA and the challenges ahead.

JA: I’m going to borrow a format from our friends in the States … if you had to lay out a mandate or a vision for your “first 100 days” at CRFA, what would that include?

GW: Well, I’m working on that right now, actually. First off, it was important for me to meet the board, meet the staff and get to know our members better. I would like CRFA to be the “go-to” association, so that restaurant chains and independent restaurateurs understand that without question they should be a member of CRFA, and so that government knows that without question they should come to us for input because we are the voice for Canada’s restaurant and foodservices industry.

In terms of the first 100 days, that means that we have to set the table for that kind of shift. Everyone should be celebrating the high quality of food that’s offered by all Canadian restaurants. I think a lot of people take that for granted. I think we have to start pushing politicians to recognize what a great product we offer, and what a great service we offer, all across the country. And they need to understand how unhelpful it is to keep throwing up barriers to restaurateurs who are trying so hard to do a good job.

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Wherein I take you to our leader

Just over a week ago, Newfoundland’s own Brenda O’Reilly — whose busy season officially started yesterday — was elected chairman of the CRFA board of directors.

At that time, we issued our official release and biography, but if you’re looking for a slightly more “organic” take on Brenda’s story, check out the interview I did with her back in the summer, when I had the opportunity to speak with Brenda about her new business venture in St. John’s, Yellowbelly Brewery and Public House.

I can’t believe it’s been more than a decade since I was last in Newfoundland, which I maintain is still the most beautiful place on God’s rocky earth — and I’ve been saying that for years, lest y’all think it’s just a cheesy effort at undisguised suck-upery.

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Isn’t she lovely

This blog was only a few entries old when my boss Jill and I attended a fantastic workshop on e-marketing, led by Mitch Joel of Twist Image. In that workshop, I asked whether or not it was advisable to have the blog writer identify her/himself. The answer was “yes,” hence the transition from the early “we-we-we” chatter to the more direct and personal “I hate cilantro with the fiery passion of ten thousand suns.”

At the same time, Jill encouraged me to post a photo of myself, which I did, on the “About” page. It’s terrifically unflattering. I believe the mouse-over text is something like, “This is the face Jeni makes when she is threatened with cilantro.” So it’s unflattering … yet accurate.

Jill, on the other hand, photographs beautifully. And I’m *not* just saying that because she’s my boss, but because you can see it for yourself in this Canadian Press article, published yesterday: Economic doom and gloom takes bite out of 2009 food predictions.

And hey — if this rampant flattery helps to keep me employed, more the better. I spend a lot of my disposable income on coffee and “meals and snacks sourced from restaurants,” after all. It’s like the circle of life, really.

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Juice and cookies for Santa?

This just in …

Well, the restaurant industry didn’t get the price cut it was asking for from the Canadian Dairy Commission, but we sure made one heck of a case.

This video, which runs about eight minutes in total, sums up the frustrations of restaurant operators who are hit with higher dairy prices, year after year. I can’t say it better than they can:

 

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So top secret I’m not telling myself

I’m sitting at my desk wondering what the protocol is on breaking news.  How official does something have to be before I can announce it?  Is it enough to have a signed contract?  Does the official media release need to go out first?  Why am I asking myself these questions instead of answering them?  Have I forgotten that in this job I actually get to help *determine* protocol in situations like these?

All that inspired by some verrrry exciting news about some verrrry excellent chefs who will be doing some verrrry neat things at a CRFA event.  According to myself, that’s all I’m allowed to share for now, but I hope to have some more news I can share soon.  Hopefully I’ll be able to spill a bean or two as early as this afternoon.

But first … más café …

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Best food show title ever

According to the Associated Press, Thailand’s prime minister was forced out of office Tuesday after a court ruled that he had broken a conflict-of-interest law by hosting TV cooking shows.

Samak, 73, a self-proclaimed foodie, hosted a popular television cooking show — “Tasting and Complaining” — for seven years before becoming prime minister. But he also made several appearances after taking office, breaking a constitutional prohibition on private employment while in office.

The political situation in Thailand is befuddling. I don’t know enough about recent events to be able to offer any insightful political commentary, and even if I did, this isn’t an appropriate forum, as temping as it was to manufacture a subject line including the words “Bad Thai.”

Closer to home, keep an eye out for what I’m calling “election section perfection” over at the main site.

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