Welcome to episode 44 - the second episode 44 ‘cause I messed up and last episode was actually episode 43 for those listeners playing along at home….Our very special guest for this episode is Richard Scofield, Président et Chef de la direction at Groupe St-Hubert.  We start by asking Richard to assess the health of the brand today versus your ambition for the business - are you at where you want to be as a team and leadership and in the minds of consumers.  Next, Lots of chicken to be found in restaurants, but St-Hubert stand above the rest.  If we think of serving a good chicken as table stakes form a strategy point of view in a chicken restaurant, what differentiators does the business have /do your pursue that contributes to their success.   Then we talk risks to the business, franchisee governance, and products coming to a grocery shelf near you!Blackstar Cowboy Coffee is our feature for the Trying Stuff segment this episode, thanks to Brian Potvin and the team at Food Innovations & something different, mystery Florida food!We start the episode where we must - war in the Ukraine talking about the role of fertilizer, and how the global and Canadian marketplace is structured, and why the Middle East is in trouble now from a food security problem.Burger Diplomacy: Let's go back in the time tunnel to the first McDonald's in Soviet Russia - 1990! George Cohen, all started with Soviet officials at the 1976 games in Montreal - To Russia with Fries!St.Patrick's Day edition!  Let's talk about the CETA trade agreement and it's relative success on both sides of the pondA new Agri‑Food Analytics Lab report at Dalhousie University found that Canadians may have thrown away nearly $550 million worth of food in the last six months due to #shelflation. https://lnkd.in/dESEPUiPLinkshttps://www.st-hubert.com/en.htmlhttps://www.canpotex.com/https://www.cbc.ca/archives/first-mcdonalds-moscow-1990-1.4980247https://www.dal.ca/sites/agri-food/research/shelflation.html About RichardIn October 2015, Richard Scofield was appointed President of Les Rôtisseries St-Hubert and in charge of the entire restaurant division for St-Hubert Group. Since joining the company, Mr. Scofield has had a fantastic career progression. Knowing how to rally teams around a common vision, Mr. Scofield developed strong collaborative leadership over the years and implemented various strategies that helped the network to achieve enviable results on the market.Richard Scofield joined Les Rôtisseries St-Hubert in April 2004 as General Manager. For more than five years, his mandate was, among other things, to ensure the solid and healthy evolution of the Express concept. Since 2004, Mr. Scofield has succeeded in various leadership roles at the Head Office, from Supervisor for all corporate rotisseries to Assistant Director for Express locations. Within this role, Richard was responsible for ensuring the sound operations of all franchises and corporate Express locations, development and new openings of this concept.In January 2010, Mr. Scofield became a Director of Operations and was responsible for all franchised and corporate rotisseries, new openings and recruiting franchisees. In November 2011, he was promoted to become the new Vice-President of Operations.The one who came from a family of restaurant owners and was himself owner of Pizzédelic restaurants in the early 2000s was also mandated by RECIPE in December 2017 to manage the Harvey’s banner in Quebec. He joined St-Hubert Foundation Board of Directors as an Administrator since its creation and involve himself in several causes, especially the ITHQ. About UsDr. Sylvain CharleboisDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph’s Arrell Food Institu