Chronicle - Winter 2012

With a more accessible menu, a lighter interior and softer pricesToronto’s Lucien is rewriting its upscale dining image.

[ PAGE 4 ] High-Tech: 30 years onand it’s still the best spot in Toronto to find thelatest kitchen gadgets

[ PAGE 14 ] Soma Chocolate: Artisanalchocolate maker builds its reputation for flavour and fair trade

A FRESH APPROACH

THE ALLIED PROPERTIES REIT TENANT MAGAZINE

VICTORIA • VANCOUVER • CALGARY • EDMONTON • WINNIPEG • KITCHENER • TORONTO • OTTAWA • MONTREAL • QUEBEC CITY

WINTER 2012

[ P A G E 1 6 ]

+• In Montreal: Sava Transmédia is designingthe next wave of mobile and social games

• In Winnipeg: Engineers tap into globalappetite for natural gas dispensers

• In Vancouver: Kalev Fitness takes a teamapproach to personal training

Photo: Margaret Mulligan

Just west of Confederation Square and a half-block south of theParliament Buildings, The Chambers, at 40-46 Elgin Street, is thefirst Ottawa building to be added to Allied’s national portfolio.

Located at the intersection of Elgin and Sparks, one of Ottawa’smore historic streets and easily the first outdoor pedestrian streetin North America, the acquisition is the city’s largest commercialreal estate transaction of last year.

Made up of four contiguous structures, three of which are heritage buildings and the fourth of which is a 14-storey officebuilding, it’s a hybrid similar to the large-scale intensificationproject at QRC West Allied is developing in Toronto.

The property is mostly occupied by the National CapitalCommission, with the next largest tenant there being ShawCommunications. There is also a 144-spot underground parkinglot on site.

CALGARY HOLDINGS GROW BY TWO In Calgary, Allied addedtwo other buildings, the circa 1910 Leeson and Lineham Block(209 – 8th Avenue S.W.), which was restored between 1998 and 2000, and the Westcoast Building (522 – 11th Avenue S.W.),a 1912 former warehouse located close to the Roberts Block,which Allied acquired earlier this year.

Late 2011 acquisition of historic building at Sparksand Elgin marks Allied expansion into Ottawa

al l iedpropert iesre i t .com • 2

Three of the structures at 40-46 Elgin are heritage buildings, namely, theScottish-Ontario Chambers, the Central Chambers and the Bell Block.They were built between 1867 and 1891 and were extensively renovatedin 1994 when the adjoining 14-storey tower was constructed.

TORONTO, ON / - When a tenant company is growing,managers will often look to move into larger space in the samebuilding or simply seek to acquire a vacant adjacent space,whatever the cause, shifting more than a handful of employees is best handled by a professional mover.

“We do a lot of internal moves, but they are not always because of growth, sometimes companies justwant to shift people around,” explainsScott Goodbrand of Office Move Pro in Toronto.

As an HR strategy, moving peoplearound and reorganizing departmentscan refresh relationships and streamlineprocesses. Office Move Pro is one of onlytwo companies in Toronto that offersunique moving crates with integratedwheels, which are ideal for an internalmove. These crates allow staffers to packand stack their goods and wheel them out of the way, unlike traditional movingbins that can turn an open concept office into an obstacle course.

If you are considering a move, Goodbrand suggests gettingsome straightforward answers from the relocation professionalson your short list using the following three key points:

RIGHT REFERENCES Make sure the references they providehad a situation similar to yours. “You want to make sure that if you are relocating 1,000 staff, you are talking to a firm

that has done a similar 1,000-person relocation,”says Goodbrand.

STICKY QUOTES Ask how firm the quote is, he suggests, adding that you should be sure to fully disclose your space details. “If there are stairsinvolved, make sure you get that written into the quote so that it doesn’t come up as an extracharge when it’s time to pay the bill,” he says.

TIMING IS EVERYTHING Ask how long the movewill take, says Goodbrand, explaining that typicallyan internal move involves disconnecting computerson a Friday afternoon, moving throughout Fridaynight and reconnecting all the IT on Saturday tohave Sunday as a buffer day.

Officemovepro.com

Internal office moves made easier with help of pros

INCOMING...

Que peut-on recycler dansles immeubles Allied?

What can be recycledin Allied buildings?

Les emballages Tetra Pak

Les boîtes etcanettes d’aluminium

et d’acier

Les cartons à lait et à jus

Les bouteilles deplastique et de verre

Pas de tasses à café

Pas de papier ciré

Pas de contenants à yogourt

Pas de sacs de plastique

Pas de contenantspour les mets à

emporter

Tetra paks

Aluminum andsteel cans

Milk and juicecartons

Plastic and glass bottles

No coffee cups

No wax paper

No yogurt containers

No plastic bags

No take-out foodpackaging

3 • WINTER 2012

DID YOU KNOW? LE SAVIEZ-VOUS?

FSC LOGO HERE

www.alliedpropertiesreit.comSend your company info, events and story ideas to

[email protected]: Yvan Marston • Design: Gravity Design Inc.

Need service? Just ASK.Do you need more heat in your office? Do you need help with a light that doesn’twork or a door that’s sticking? ASK (whichstands for Allied Service Kiosk) is thename of Allied’s web-based maintenancereporting system. Using ASK means arecord of your request is immediatelylogged and followed up on. You willreceive periodic updates – or you cancheck in and track your request yourself.All tenants should register for this system if you have not done so already. For more information contact your assignedproperty administrator.

Besoin d’un service?Faites appel à AIDE.Vous aimeriez qu’il fasse plus chaud dansvotre bureau? Vous avez des problèmesavec un luminaire? La porte de votrebureau reste coincée? AIDE (pour « Allied,Information et Demande Électronique »)est le système mis en ligne par Allied pours’occuper de vos demandes de service.AIDE enregistre immédiatement votredemande pour en assurer le suivi. Il vousenvoie des mises à jour périodiques ouvous permet de vérifier vous-même lecheminement de votre demande. Nousencourageons tous les locataires à adhérer à ce système. Pour plus d’information, communiquez avec votre administrateur de propriété.

Nouveau dispositif qui « gobe » les ampoules fluocompactesLes ampoules fluocompactes consomment moins d’énergie, maiscomme elles contiennent du mercure, elles doivent être détruites de la bonne façon. C’est ici qu'intervient le gobe-ampoule : un appareilconçu pour broyer en toute sécurité les ampoules fluocompacteséteintes de toute longueur pour les transformer en un matériel recycla-ble à 100 % et pour capter 99,99 % des vapeurs libérées. Allied utilisedéjà cet appareil dans certains de ses immeubles à Toronto et s’apprêteà en étendre l’utilisation dans ses immeubles partout au Canada.

New device eats CFL bulbsWhile compact fluorescent light bulbs are energy efficient, their mercury content means they must be disposed of properly. Enter the Bulb Eater: a machine designed to safely crush spent fluorescent lamps of any length into 100% recyclable material while capturing over 99.99% of vapors released. Allied is using this machine in some of its Toronto properties and work is underway to bring these into operation across Canada.


A HISTORY OF CONTEMPORARY FURNISHINGS

ST. LAWRENCE MARKET AREA, TORONTO / - Stainless steel is a relatively new finish in the appliance industry, having become a common sight in the last ten years. But High-Tech has been a devotee of stainless steel for some 33 years, and all of them from its3,300 square feet in the St. Lawrence market neighbourhood.

Named for the industrial design movement of the 1960s that ushered in a sensibility for commercial grade chrome and steel to the residential realm, High-Tech continues to be the go-to retailer for Euro-styled kitchen accoutrements and restaurant shelving (they were the first in Toronto to carry Metro shelving, the originalchrome wire shelves designed to hold up to 800 lbs.)

“King Street East has a lot of furniture stores, so we stand outbecause we offer a lot of the smaller more practical things,” says store manager Scott Griffin. Indeed, the store has a long tradition of offering clever and stylish kitchen gadgetry, but since the mid-ninetieshas moved steadily into offering bath accessories, shelving and smallkitchen appliances.

Long a ‘go-to’ for euro-styled kitchen gadgetry, High-Tech is also recognizedfor its expertise in small space solutions By Yvan Marston

[ R E T A I L ]

““King Street East has a lot of furniture stores, so we stand out because weoffer a lot of the smallermore practical things.”

5 • WINTER 2012

1

2

3

ISLAND DREAMSThe John Boos Elegante KitchenIsland has a 1.75-inch-thickmaple top with two extendableleaves to max out the prep space.Fully extended, it’s 50-incheswide, has a stainless steel baseand a dovetail drawer. ($1300)

TORONTO

STOP THE MADNESSLeaving your open wine to ferment is justplain crazy. Preserve a bottle for days with the Swissmar wine saver set that pumps the air from the bottle to preventfurther fermentation. Comes with twostoppers. ($15)

FIRE FOR EFFECTSold as decorative fireplaces or tabletop accents,Quebec-made Eco-Feu units burn odourless andsmokeless bioethanol. They offer a gentle heatand create a great ambiance in a home, condo or on a terrace. ($100-$1200)

“We have a lot of regulars, as well as peoplewho find us online lookingfor a particular brand andrealize we’re just downtown

so they stop in,” says Griffin,explaining that online sales havegrown consistently and its web site features a thorough offering of more than 3,000 products.

Given the glut of condominiumsthat have come online in the neighbourhood these last few years,High-Tech has also positioned itselfas a small space solutions provider.

Downstairs, beyond the stockrooms is a small workshop for cutting and drilling the metal and wood components that make up the shelving selections.

For several years now, explains Griffin, the store hasbeen building custom kitchenislands, topping those chrome

wired Metro shelving units and components with chunky John Boos cutting boards or custom-ordered stainless steel tops – all made to fit the exact specifications of a customer’s condo kitchen.

“It’s not a fee-for-service thing, that’s just how we sell our product. We combine different manufacturer’s productto make what people want,” says Griffin, explaining that this level of service also extends to closets.

With closet designers on staff, High-Tech often arrangeshome consultations to sort out specific solutions to the spaceproblems that plague every condo dweller. Using systems like ClosetMaid, whose modular components are affixed to the wall with a rail, closets can be configured for currentneeds and reorganized as the space or lifestyle changes.

High-Tech also began supplying fireplaces – or fire elements – for condos and homes without the means to have a wood or gas-burning fireplace. These ethanol burning appliances can be free-standing, wall-mounted or even table top.

“It’s a condo alternative to a real fireplace,” explains Griffin.

What truly attracts customers here is not only the attention to innovative products and design, but also themix. From organizing and accessories, to décor and style,High-Tech has a keen eye for the contemporary. n

hightechonline.ca

COFFEE STYLEThe die-cast aluminum and zincbody of the Breville EspressoMachine makes it sexy, but it’s the fact that it handles largercups that makes it ideal forAmericanos, Cappuccinos, and Lattes. ($500)

GOVERN YOUR BOARDSCooks worried about cross-contamination look to thischopping board categorizationsystem with four colour-codedboards to safely prep veggies,fish, raw meat and cooked food separately. ($90)

4

5

TORONTOT O T U M T I P S

Five snacks that might not be as healthy as you think

Go to totum.ca to learn more or to book an appointment with Sarah Maughan. And anyone booking with Sarah after reading this will receive a 10% discount on a Bod Pod fitness assessment at our Totum Performance location in Rosedale.

1. YOGURT:If it is low fat, it generally will havemore artificial sugar(chemicals) or sugar(which will store as fat) to compensatefor flavour.Rather than low fatsweetened yogurts,try plain yogurt andsweeten it yourself with fruit or honey, whichcontribute to nutrient intake. Ideally, you’llwant 8 to 15 grams of protein per serving.

Likes: Liberté and Siggi’s because these have higher protein since they are strained to become thick like Greek yogurt.

3. JAPANESE FOOD:While some can be good for you, it’s not a universal truth, says Maughan whoseclients often report a healthy Japanesemeal as one that includes deep fried veg etable tempura, sushi pizza and teriyaki chicken. “It’s a matter of choosing properly. Yes, there are good options but teriyaki has a lot of sugar in it andvegetable tempura has had most of the goodness fried out of it.”

Likes: Sashimi, Edamame, Seaweed Salad

We love snacks. At least that’s what a 2010 consumer research study found with Canadians having eaten just over 300 snack meals per person compared to Americans whose numbers totaled approximately 230.

Although we're snacking more oftenthan our American counterparts, the study from New York-based NPD Groupexplained, the real difference lies in

what's being consumed. It seems Canadians are more conscious of the nutritional value of their food choices. Apparently, in the U.S., those choosing snack-oriented foods are more likely to gravitate towards salty options, while Canadians tend towardfoods that are typically ‘considered’ to be better for you.

That’s where Sarah Maughan joins the conversation. The registered holistic nutritionist with Totum Life Science on King Street West says there are a lot of snacks people think are healthy, but indeed are not.

Here are her top five:

7 • WINTER 2012

4. DRIED FRUIT:Given the option, you should always go for freshfruit, but drying is a really good way to preservethe fruit’s nutrients. It’s the powdered sugar

you have to be careful of, warns Maughan.Mangoes, pineapples, cranberry and

banana chips all generally tend to be sweetened with powdered

sugar unless labeled otherwise.

Likes: Unsweeteneddried fruit or cranberriessweetened with fruit juice

5. SMOOTHIES:This once awesome source of nutrients and protein hasbeen usurped by the fruit content. “A lot of them now are just fruit in fruit juice – which is just sugar in a concentrated form,” says Maughan. A good smoothiewill have fruit and protein or healthy fat such as yogurt, protein powder, nuts/ seeds, or avocado. Even better is one that has fiberand vegetables like flax and leafy greens.Before ordering, find out what’s in it. If syrup is an ingredient, you are likely getting more sugar than you want.

Likes: Any smoothie containing a proteinsource and that doesn’t have added sugar.

Maughan

2. GRANOLA BARS:Once synonymous with wholesome, somethingsaid to be granola is no longer necessarilysomething good for you. “They can be loadedwith corn syrup and refined grains – even transfats,” says Maughan, “so eating a granolabar can actually deplete your energy instead ofgiving you energy because those things willlead to a blood sugar crash.” Instead, look forbars where the sugar content is NOT more than a third of the carb content.

Likes: Kashi and Nature’s Path

ST. LAURENT BLVD., MONTREAL / - Alain Tascan is used to being surprised, but when the veteran gaming executive walked into a working meeting to discuss avatars,there was something very different about the woman depicted on the screen.

“Then I realized: I’d never seen a woman drawn for awoman by a woman,” he says, explaining that his industry is one where 95% of the designers are men.

But SAVA Transmedia is different. In this 10,000 square-footdowntown Montreal studio, easily 50% of the faces bathed inthe incandescent blue of monitors are female, and that is a keystrategy behind the positioning of Tascan’s year-old company,one of the newest of Canada’s 348 game development firms.

“Fifty to 60 percent of people playing games on Facebookare women over 40, but many of the gaming companies are used to building experiences for 15-year-old boys to 30-year-old men,” says Tascan. “We’re building an expertisehere that just doesn’t really exist right now.”

REDEFINING GAMING While most of the large game develop-ment studios in Canada design for consoles, SAVA Transmediais one of the first independent studios to design exclusively forsocial media and mobile platforms, and it is hoping to redefinegaming as a multi-screen experience.

Working on games for Facebook, iOS, Android andWindows Mobile, SAVA’s team in May last year counted 40 people and has room to expand quickly to an estimated200 staffers within the next few years.

Of the games his team is developing, all Tascan will divulgeis that they will provide the user with a “sharing” experiencewhere players learn about each other as they play. He is understandably secretive: game development is big business.

ECONOMIC POTENTIAL As a core member of the team dispatched from Paris to start Ubisoft’s first Canadian studioin Montreal in 1997 Tascan has been a part of gaming longenough to recall the sideways looks he would get whenexplaining his chosen field.

But provincial governments were ready enough to recognize theeconomic potential of encouraging knowledge-based businesses.And gaming was a good deal: no upfront infrastructure costs theway manufacturing investment requires; and salary subsidies thatbrought employees’ incomes into higher tax brackets, pushingsome of that money back into the public coffers.

Still, attracting foreign owned studios is a double-edgedsword, says Tascan. Companies can use Canadian resourcesand tax breaks but the intellectual property and the profitsdon’t stay in the country.

COMPETING INCENTIVES Canada has been responsible for alarge number of best-selling games (Assassin’s Creed, Prince of Persia, Mass Effect) bringing it into a virtuous loop where its successes attract new studios and new work that increase theexperience level and numbers of developers. But if its regionscontinue to compete using incentives, he warns, studios couldpull out as soon as the economic climate is more favourablesomewhere else.

“I just think we need to rebalance things,” he says, explainingthat his firm, backed by Canadian investors, is part of a secondphase of entrepreneurialism in the Quebec gaming industry, one that seeks to keep the profits and expertise inside a countrywhose studio network has become the world’s third largestemployer in the gaming industry (after the U.S. and Japan*).

“Not a week goes by that I don’t get a call from a potentialinvestor,” says Tascan, explaining that the skills are here andthere is a community of willing investors.

“We just have to do our job, make quality product thatmakes sense for the platform, and the sky’s the limit.” n

Sava.com


in PLAYIndependent Montreal firm designs mobile and social games at the forefrontof a second phase of gaming industry entrepreneurialism in Quebec By Yvan Marston

[ G A M I N G ]

@savatransmedia sava transmedia

9 • HIVER 2012

Une expérience sur écrans multiplesAlain Tascan a l’habitude des surprises, mais quand ce vétéran de l’industriedu jeu arrive un jour en réunion pour parler d’avatars, la femme qu’il voit àl’écran a quelque chose d’inhabituel.

« Alors je me suis aperçu que je n’avais jamais vu de femme dessinée par une femme et pour des femmes », explique-t-il en ajoutant que dans son secteur d’activité, 95 % des concepteurs sont des hommes.

Mais SAVA Transmédia est différente. Dans ce studio de 10 000 pieds carrés situé au centre de Montréal, tout près de 50 % des visages éclairéspar le bleu incandescent des écrans sont ceux de femmes et c’est une deses principales stratégies de positionnement. Fondé par Alain Tascan il y atout juste un an, il est l’un des plus récents studios de création de jeux surles 348 que compte le Canada.

« De 50 à 60 % des personnes qui jouent sur Facebook sont des femmesde plus de 40 ans, mais la plupart des concepteurs ont l’habitude de créerdes expériences pour une catégorie d’utilisateurs allant des garçons de 15 ans aux hommes de 30 ans », affirme Alain Tascan. « Nous nous forgeonsune expertise que d’autres n’ont pas vraiment pour l’instant.»

Alors que la plupart des grands studios au Canada créent des jeux pourconsoles, SAVA Transmédia est un des premiers studios indépendants à créerexclusivement pour les médias sociaux et les plateformes mobiles et il espèreredéfinir les jeux électroniques en créant une expérience sur écrans multiples.

L’équipe de SAVA, qui travaille sur des jeux pour Facebook, iOS, Android et Windows Mobile, comptait en mai dernier 40 personnes et dispose de l’espace nécessaire pour une expansion rapide – le total de l’équipe estestimé à 200 personnes pour les prochaines années.

C’est au Canada que sont créés de nombreux jeux à grand succès(Assassin’s Creed, Prince of Persia, Mass Effect) et le pays profite par conséquent d’un cercle vertueux, qui lui permet, grâce à ce succès, d’attirerde nouveaux studios et de nouveaux emplois, qui font, à leur tour, augmenterle niveau de savoir-faire et le nombre de créateurs de jeux dans le pays. Mais les régions attirent principalement les créateurs de jeux électroniquesgrâce à leurs mesures incitatives, et elles pourraient rapidement perdre desstudios si la conjoncture économique devenait plus favorable ailleurs, lanceAlain Tascan comme un avertissement.

« Je pense simplement qu’il fautrééquilibrer les choses », ajoute-t-il en expliquant que sa société, soutenuepar des investisseurs canadiens, faitpartie de la seconde phase d’un mouvement d’entreprenariat dans l’industrie du jeu électronique auQuébec, qui cherche à conserver à la fois les bénéfices et le savoir-fairedans un pays où le réseau de studiosest devenu le troisième employeur au monde dans le secteur de jeu électronique (après les États-Unis et le Japon*). n

*Entertainment Software Association of Canada / *Association canadienne du logiciel de divertissement

L’équipe de SAVA, Transmédia qui travaille sur desjeux pour Facebook, iOS, Android et Windows Mobile,comptait en mai dernier 40 personnes et dispose de l’espace nécessaire pour une expansion rapide.

Tascan

“Fifty to 60 percent of

people playing games onFacebook are women

over 40, but many of thegaming companies are usedto building experiences for 15-year-old boys to 30-year-old men.”

MONTRÉAL


Vancouver’s Kalev Fitness Solutionuses a team of experts and half-hour sessions to help clientsmake lasting lifestyle changesCROSSTOWN, VANCOUVER / - Most of the people who first walk through the doors at Kalev Fitness Solution want to get fit fast. At street level, they can see a cardio kickboxing class through the studio windows and imagine a few quick sessions might be all it takes.

“But really it just takes consistency, time and effort – a lot ofeffort for not a ton of short term results,” says Kalev Jaagustewhose operation looks at fitness not as a quick fix but rather as a lifestyle that includes both short-term and long-term goals.

And to get there, Kalev Fitness Solution offers several strategies.Classes, of which there are plenty, include a series of boot camps,from Tabata-based routines to beach body readiness; as well aspilates, yoga, stretching, core conditioning and spin sessions.

You could opt simply to join the gym and use the 4,000square-foot lower level stocked with Italian-made Techno Gymequipment (browse the web, charge your ipod and/or watchHDTV all while doing your cardio on an air-conditionedmachine).

But what sets Kalev Fitness Solution apart is its 3Dimensionaltraining model, where you sign up to work with a team of trainers rather than just one. Each trainer on your team will have a particular expertise, like kickboxing or nutrition, and they work together to give you a varied workout and schedulingflexibility (with sessions as short as half an hour).

“It’s more dynamic,” says Kalev, “and it’s more about the client getting what they want when they want it.”

Since motivation is a big factor when getting into a fitness routine, Kalev Fitness Solution also offers partner training whereyou can have a friend (or two) share the experience and the costof working with a trainer.

Kalev has been in the fitness industry for over a dozen years, having worked throughout the world and earning an exercise science diploma in Australia before eventually making it back toVancouver to build a clientele for his personal training business.

While he had cultivated an interest in physical fitness since his teens, it would take a motorcycle accident, three months in a wheelchair and a year in rehab to set him on his current path as a known and respected Vancouver trainer.

“I think the reason most people are unfit is because they havenot been able to make life choices that allow their bodies to be in good shape,” he says, adding, however, that people also can’tbe expected to make every single right choice either.

“You have to create sustainable change.” n

Kalevfitness.com

CHANGE [H E A L T H ]

11 • WINTER 2012

MAKER

The gym's 4,000-square-footlower level is stocked withcardio gear that let's youcharge your iPod, browsethe web or watch HDTV.

VANCOUVER

Joining a gym?Here are twothings to consider:

GET A CERTIFIED TRAINER. A degree inkinesiology is great but alsolook for other designationslike canfitpro.

GET ON A PROGRAM.Be sure you are assessedand are set up with a program you understandand that has both short-and long-term goals.

BOUL. SAINT-LAURENT, MONTRÉAL / - Ayant pignonsur rue sur le boulevard Saint-Laurent à Montréal, l’agence de publicité Les Évadés est reconnue pour sa créativité et sacapacité à générer des résultats concrets pour ses clients.Depuis près de 10 ans, l’agence s’est taillé une réputationsolide grâce à son approche novatrice qui rapproche les entreprises des consommateurs.

À l’instar de la plupart de ses concurrents, l’agence LesÉvadés offre à ses clients des stratégies de communication qui dépassent le simple message publicitaire traditionnel.

« Avec la montée de l’importance de l’Internet et des médias sociaux, il est important de personnaliser nos stratégiesentre les médias traditionnels et les nouveaux médias. C’estpourquoi nous n’accordons pas de valeur plus grande à un média ou un autre. Nous préférons être confrontés auxproblématiques de nos clients et de répondre à ces dernières en déployant des actions qui produisent des résulats, » explique Hans Laroche, Co-président chez Les Évadés.

Offrant des services de communication intégrée, l’agence se démarque grâce à des créations pertinentes et percutantesmaintes fois récompensées. L’agence compte parmi ses clients des entreprises reconnues comme: Les Rôtisseries Saint-Hubert, Proprio Direct, Première Moisson, Recyc-Québec, Belron Canada, Reitmans, Espace pour la vie, Complexe Les Ailes et Astral Média.

UNE OPÉRATION MONSTRE Parmi leurs réalisations, Les Évadés a notamment créé une opération monstre sur le Web l’an dernierpour Air Transat. Hans Laroche nous raconte :« Air Transat venait tout juste de réaliser un sondage révélant que 77% des Canadiensquitteraient leur emploi pour avoir l’occasiond’être payé pour voyager pendant un an.Nous avons réagi rapidement en créant unevaste opération sur le Web afin de trouver lefutur grand vacancier Transat ».

La campagne « Vacancier recherché », oùdeux participants ont été engagés et payéspendant un an pour voyager et produire des capsules vidéo, a été l’une des plus importantes campagnes/médias sociaux auCanada en 2011 avec plus de 60 millionsd’impressions, assurant au transporteur aérien un retour sur son investissement 5 fois plus élevé que s’il avait fait appel à des médias traditionnels.

L’agence est également partenaire avec ZadCommunications, spécialisée en intégration de marques aucontenu. Depuis 2001, l’agence a contribué au développementde diverses séries télévisées, productions cinématographiques et spectacles grâce à des initiatives de commandites et d’intégrations de marques au contenu. Parmi ces propriétés :La Franchise de St-Hubert, Ma Maison Rona (Zone 3), 19-2(Écho-média), Les Boys (Melenny Productions), Le Bonheurde Patrick Huard (Jessie Films), Les Filles de Caleb (Tandem),Funkytown (Caramel Films), Café de Flore (item7) etplusieurs autres.

LE JUSTE ÉQUILIBRE L’agence Les Évadés est toujours à la recherche du juste équilibre entre les médias traditionnels, le déploiement de campagnes interactives et la création de contenu original, personnalisant leur approche selon lesbesoins spécifiques de leurs clients.

Cette recherche d’équilibre se reflète également dans leurfaçon de gérer leur entreprise. Chez Les Évadés, le coin salonest surdimensionné comparé à la salle de réunion et la cuisineà des allures de bistro où il fait bon passer son heure de lunch.

« Nous sommes privilégiés d’avoir une équipe aussi professionnelle et engagée et le souci de leur offrir un environnement de travail agréable est un reflet de notreengagement à s’assurer de leur bien-être. » conclut Hans Laroche. n

lesevades.com


Penseurs et créateursSelon son client, Les Evadés navigue dans le monde des médias : conceptiond'un contenu de marque, services de placement de produits, médias sociaux

[ P U B L I C I T É ]

Foyer du siège social sur le boulevard Saint-Laurent

13 • HIVER 2012

MONTRÉAL

Laden with strategic thinkers andcreatives, Les Evadés favours nosingle medium over anotherBOUL. ST. LAURENT, MONTREAL / - When an Air Transatsurvey in 2010 revealed that 77% of Canadians wouldleave their job for a once-in-a-lifetime paid opportunityto travel for a year, Hans Laroche’s team posted a position in the social media ether. “Wanted: Vacationer.”

It was one of the largest social media campaigns thatyear and involved public relations efforts, billboards inToronto and Montreal, and an ongoing internet campaignwith an interactive web site and Facebook page.

For a year, two contest-winners-turned vacationer/bloggers (one French, one English) would spend twoweeks of every month in one of Air Transat’s Europeandestinations, filming entries for a campaign that wouldultimately yield 60 million impressions.

It also gave the air carrier a return on investment fivetimes greater than anything traditional media could haveproduced, says Laroche, the co-president of Les Evadés,a mid-sized Montreal advertising agency that, over thelast 10 years, has built a reputation for its streamlinedbusiness model and innovative approaches.

With the rising importance of internet and socialmedia, you have to personalize strategies and find a balance between traditional media and new media,Laroche says. “That’s why we don’t subscribe to onemedia over another. We just work to solve our clients’problems with solutions that get results.”

Offering a range of integrated communications services, Les Evadés work with a number of well-knownbrands, including: Les Rôtisseries Saint-Hubert, ProprioDirect, Première Moisson, Recyc-Québec, Belron Canada,Reitmans, Espace pour la vie, Complexe Les Ailes andAstral Média. n

Air Transat’s “Vacationer Wanted” (below) was one of the topsocial media campaigns of 2010 and Les Evades contentdevelopment team worked with Zone3 Productions for thiswinter’s La Franchise (above) on V-channel.

« Vacancier recherché » de Air Transat (ci-dessous) a été l’unedes campagnes de médias sociaux l’une des plus importantesde 2010. Les Evadés a collaboré avec Production Zone 3 à la conception de la série-vérité La Franchise, un concours du genre de L’Apprenti pour la franchise d’une rôtisserie Saint-Hubert qui passe sur V-tele cet hiver.

KING WEST CENTRAL, TORONTO / - Staring out thelarge factory-style windows of her King Street West storefront,Cynthia Leung revels in the pent up energy of the city traffic asfrustrated drivers negotiate their way through a clutter of roadwork while streams of pedestrians march to unseen destinations.

“We don’t have this at our Distillery District location,” shesays with an interested smile. “There, it’s more serene, morecalm.” This is the second space Soma Chocolatemaker hasopened since its 2003 start in a 400-square-foot corner at the Distillery.

The King Street locale’s long narrow space starts with a handful of tables and display shelving across from a brownAlgonquin Limestone-topped service counter. The bakery and truffle making facility at the back are glassed-in to makespectators of the nearby patrons.

It is 3,000 square feet in a bustling corner of the city and it is the next stage in what began as a small and simple need to “stop working for the man”.

Leung, a former architect (she designed the new space) and her husband, former pastry chef David Castellan, wantedsomething they could do together. A common love for chocolate led them to learn how to make one of the world’smost popular foods.

A chocolate maker, of which there are only a handful of artisanal ones in Canada, is someone who starts with raw cacaobeans, roasts them, and grinds them into chocolate. Most of Soma’s chocolate is made at the Distillery location while truffles and other confectionery are crafted at King Street.

Billing themselves as pioneers of microbatch chocolate -making, Leung and Castellan source small quantities of beansfrom plantations in the Dominican Republic, Madagascar, Costa Rica, Panama, Ghana, and a handful of other CentralAmerican countries, all the while seeking Fairtrade, organicsources (much of the world’s chocolate comes from West Africa where child labour is common).

“I think people want to know where their food is comingfrom,” says Leung.

Beans arrive fermented and dried but still in raw form. They must be hand sorted, where twigs, stones and other debris are removed. They are then roasted, winnowed(dehusked), refined and conched. The finished chocolate is then tempered, a process that ensures a shiny finish and good snap.

From here, the chocolate takes on its various forms, from the unique qualities of single-source bars like Madagascar 70%, Wild Bolivian, and Chuao chocolate (a rare cacao beansourced from Venezuela), to lightly salted Pistachio truffles, to the velvety richness of Mayan hot chocolate – a thick brew with a spicy aftertaste.

“It’s one of the most complex compounds on the planet,” says Leung. “There are some 500 different compounds in it and it’s not really known how they combine and what flavoursdo what. That’s what’s so interesting about working with chocolate.”

Mad chocolate science experiments are underway forValentine’s Day and Easter, adds Leung, and the team is alsolovingly refurbishing vintage chocolate-making machinery which it hopes to showcase soon. n

somachocolate.com


[ R E T A I L ]

THE OTHER BEANOne of only a handful in Canada, Toronto artisanal chocolate maker Somabuilds its reputation for flavour and fair trade By Yvan Marston

Source: International Cocoa Association’s list of top global confectionerycompanies that manufacture some form of chocolate by net confectionerysales value in 2010.

Most chocolate comes from one of the top chocolate makers listed below, but not at Soma. It is one of a handfulof artisanal chocolate makers in the world who source theirown beans and make their own chocolate.

Company Net Sales 2010 (US$ millions)

Kraft Foods Inc (USA) 16,825

Mars Inc (USA) 15,000

Nestlé SA (Switzerland) 11,265

Ferrero Group (Italy) 8,763

Hershey Foods Corp (USA) 5,703

Chocoladefabriken Lindt & Sprüngli AG (Switzerland) 2,602

15 • WINTER 2012

Pioneering microbatch chocolatemaking, owners Cynthia Leung andDavid Castellan source small quantitiesof beans from plantations in Africa,South America and Central America.

The King Street West locationis the second space Soma hasopened since its 2003 start.

TORONTO

al l iedpropert iesre i t .com • 16 Photos: Margaret Mulligan

17 • WINTER 2012

TORONTO

ST. LAWRENCE MARKET AREA, TORONTO / -Long and narrow with high ceilings and art nouveau flourishes, Lucien still offers its regulars the upscaleambiance that has helped make it one of the city’s top dining destinations as named by Toronto Life magazine.

But some things have changed for the four-and-a-half-year-old Wellington Street East restaurant that earned a spot on EnRoute magazine’s top ten list.

Over the bar, designer copper pendant lights cast awarm glow and cream-coloured tiles cover some of thespace in the main dining room. Indeed, a number of other touches have served to liven the space considerably(a large Art Deco mural in the upper dining area createsan inviting yet eclectic space), but that’s not the changeowner Simon Bower is most excited about.

A 25-year veteran of Toronto’s dining scene, Bowerknows the value of a fresh offering and that’s what newChef Guy Rawlings (Brocton General, The Hoof Cafe,Cowbell, L'enclume) has managed with a revised menuthat focuses on generous helpings of farm-fresh fare.

Regulars need not fear the loss of signature dishes likethe tuna crudo and the Black Angus Ribeye, but the newcarte, Bower promises, “will continue to be very creative,featuring only the best quality products and ingredients.”

Main dishes are priced between $24 to $29 (with theBlack Angus AAA 10oz ribeye an exception at $36) andwill be more approachable with larger portions.

While the menu will be updated frequently dependingon what is fresh, it currently features entrées ranging fromLake Huron Whitefish, British Columbia Jumbo Scallopsand Fenwood Farms Chicken with buttermilk potatoes.

Responding to customer requests for a midday menu,Lucien will also be open for lunch Monday to Friday starting March 5th.

“Given our ambience and reputation, I think this willbe a great destination for the financial district,” saysBower, adding that like the dinner menu, lunch will feature local, organic and artisanal fare – and all reasonably priced.

Some dishes to look forward to include the daily house-made pasta, a few pristine seafood selections, some vegetarian options as well as healthy and ‘light’ choices.Patrons will also always have the option to enjoy a premium cut of meat sourced from a local farm.

For the after-work crowd looking for a comfortableatmosphere and a good wine selection, the 15-seat barmakes for an attractive venue. What’s more there are 25 half-bottles of wine on offer – the largest half bottleselection in the city.

Open for dinner seven days a week, Lucien has a privatedining room that seats up to 14 guests and is the perfectspot for an intimate event. For larger-scale events, therestaurant can accommodate 60 sit-down dinner guests or a cocktail party for as many as 110 guests. n

Lucienrestaurant.com

With an updated interior, an à la carte menu, bigger portions and thelargest selection of half bottles in the city, Toronto’s Lucien is feeling...

REFRESHEDBy Micayla Jacobs


A Greener ALTERNATIVE

[E N G I N E E R I N G ]

FAST FACTS• In the U.S., there were approximately 300,000 vehicles on the road that used either

compressed natural gas (CNG) or liquefied natural gas (LNG) for power in 2009.

• The only mass-market Natural Gas Vehicle (NGV) in North America is the Honda Civic GX.

• Pakistan currently has about 2.7 million NGVs on the road. Iran has 1.95 million, andArgentina has 1.9 million on the road. “This means that these same countries can sell theiroil to energy-hungry nations like the U.S.,” notes alternative fuels consultant Scott Bailey.

• The Asia-Pacific region boasts about 6.8 million NGVs on the road, while Latin Americacounts for 4.2 million vehicles.

Source: International Association for Natural Gas Vehicles, 2010

19 • WINTER 2012

Winnipeg engineering firm’s designs can be found in natural gas refuelling equipment around the worldEXCHANGE DISTRICT, WINNIPEG / - Scott Baileythinks a lot about oil prices, but unlike many of us, he’s trying to do something to stop depending on fuel every day.Bailey is an alternative fuels consultant and president of adesign engineering firm and consultancy that specializes inserving the alternative fuels market.

Establishing widely available refuelling stations is key ifany alternative fuel is to compete against established oil and diesel fuels, and his company, Rogue Machines, is tryingto make that happen.

“We help companies by developing components necessaryto operate an effective natural gas fuel dispenser,” explainsBailey, from his office on Arthur Street in Winnipeg.

“This allows our client to develop their own dispenserwhile also saving money because they aren’t buying compo-nents from a third party. While we design the products, suchas high-pressure valves or electronic controllers, the customercan then manufacture them wherever they want to keep their costs low.”

CLEAN BURNING Natural gas burns cleaner than any otherfossil fuel, can be harvested from a variety of sources, ismuch cheaper than oil, and lowers dependence on foreign oil (a big concern for U.S. consumers).

Some transportation companies and public transit operators have converted to natural gas vehicles (NGV), butbecause the infrastructure has been expensive to introduce,wider-spread adoption hasn’t been forthcoming. By makingdevelopment of fuelling stations less expensive, companieslike Rogue Machines may change that.

Rogue Machines designs the valve work and similar com-ponents, alongside an electrical controller for the dispenser.

“It’s somewhat of a two-phase project,” says Bailey, whohesitates to offer too much detail on this critical businesspartnership. He does offer that that the client is a globalplayer, and that the product is destined for the U.S., Europeand “some emerging markets.”

GROWING GLOBAL DEMAND While consulting work hasbeen good for the company, Bailey expects that piece of the business to shrink as his team develops more of its ownproducts for the market.

The products are basically spin-offs of the R&D investedin the fuel dispenser work they have done thus far.

“We would like to have our own line of products for massconsumption down the road,” says Bailey.

This market could be a cash cow for Rogue Machinesinternationally, but Bailey would like to see more encour -agement in Canada.

“Globally, it’s a market on the rise,” he says. “But in

Canada, it has been on the decline since the mid-‘90s. There was a fair amount of legislation introduced in the ‘90sthat actually spurred on alternative fuel companies in Canadaand the U.S., but that legislation got watered down andcompanies were forced to focus outside of North America.”

NEED FOR CHANGE Bailey sees changes now, however, particularly in the U.S., with many raising the spectre ofpeak oil and the need for radical change in our fuel consumption habits.

“Natural gas is abundant in Canada and the US, especially with the shale gas we now have access to, so why don’t we use it? Let’s reduce our costs now, and reduce our dependence on foreign oil.”

And Rogue Machines is in a good place to take advantageof growth in this market. “Not a lot of people have thisknowledge in the marketplace,” he says. “We’re filling a voidin supply for natural gas refuelling equipment right now.”

To date, Rogue Machines have handled consulting andsupply contracts in five countries and with strong interest in this technology abroad (see sidebar opposite page), Bailey is likely to be travelling more internationally thandomestically as his company continues to grow. n

Can I convert my car to natural gas?Yes, but not for less than $7,000, and you’ll lose trunkspace to the fuel tank, though newer tanks are beingdesigned to lay flat beneath the rear of the car.

Is natural gas more dangerous thanregular diesel or gasoline?It depends on the type of natural gas fuel. Liquefiedpetroleum gas (LPG) and compressed natural gas (CNG)are the two most common types of fuel used in NGVs.

• LPG-fuelled vehicles are cheaper, but it takes 20 minutes to refuel them. Also, the fuel is heavierthan air so if there’s a leak, it can collect under avehicle and explode on ignition.

• CNG-fuelled vehicles require tanks with higher compression and therefore thicker walls. While thefuel and fueling stations are more expensive to build than those for LPG vehicles, they are still lessexpensive than gasoline. CNG is also lighter than air,making it much safer than LPG during leaks.

FAQs

WINNIPEG

KING WEST CENTRAL, TORONTO / - The notion of stopping by a café to pick up your morning brew and pastry isabout to change in one downtown Toronto neighbourhood ifAndrea Mastrandrea has his way.

The food director at BarMozza and Alimento Fine FoodEmporium, and owner of Forno Cultura bakery is bringing anauthentic, everyday Italian way of eating to King Street West,which means having a freshly baked cornetto or a thin crustedcrostata with your cappuccino instead of a croissant.

“French baking is well represented in the city but Italian really isn’t,” says Mastrandrea, explaining that for his pastries, he tends to use olive oil or lard instead of butter, “so there’s a little more crust.”

Crust indeed: Witness Chef Fabrizio DeCicco’s selection ofPizza Croccante from a simple tomato cheese and basil to thenamesake four cheeser featuring Fior de latte, Ricotta, agedCaciovallo and Strachino.

MARKET-RESTO-BAKERY And while the zig-zagging marble-topped communal table offers seating for a dozen or so patrons,where wine can be sipped and selections of fresh cheesessavoured, BarMozza, is as much a full service restaurant as it is a lunch counter, and it shares its vibe with specialty grocerystore Alimento (bakery Forno Cultura is downstairs).

From a design perspective, the space has three key elements,explains Marcella Romita-Contardi, Alimento's creative director,who conceptualized the project and was part of the design team.

The long communal table brings people together, the market gives customers access to a range of imported and

domestic products and the cheese vault connects the two spaces, she explains.

It is the brainchild of the Contardi family, whose GrandeCheese Co. is a well-known suburban retailer that specializes inItalian grocery and in making cheese from the old country likemozzarella, ricotta, provolone and parmesean rigatta.

FOOD VALUE In fact, it produces almost three million kilos ofcheese that is distributed through its network of six stores aswell as supplying retailers and restaurants.

For the Contardis, the Alimento concept is an opportunity tointroduce a downtown population to authentic Italian eating,and to bring it some food value.

“Customers are always surprised by our prices, but we don’tcompromise on quality of the product, we just simplify theprocess,” explains Mastrandrea.

LOCAL & SIMPLE “The core of Italian food is that it is localand simple – no more than three ingredients,” says the longtimefriend of the Contardi family who was originally brought in toconsult on Alimento but eventually became more involved.

As it is connected to this major cheesemaker, the Alimentodeli counter and the BarMozza menu can feature exceptionallyfresh Fior di latte, served on a plate with a drizzle of olive oil.While 90% of the space’s cheeses are imported directly fromItaly, the fresh varieties are featured in a daily selection.

Full service is available and evenings after work, customerscan stop in for a glass of wine and enjoy free appetizers. n

Alimento.ca


KING STREET’S BIG CHEESEEat simple everyday Italian fare at BarMozza or buy what it takes to make it yourself at Alimento. This resto-market hybrid offers the full culinary experience.

Separated from Alimento’s marketplace by a frosted glass wall and the deli counter’s glassed-in cheese vault, BarMozza’s long marble table is thespace’s main feature. Other tables dot the space and a standing bar makes a convenient spot for lunch-timers who just want to grab and go.

[ R E T A I L ]

21 • WINTER 2012

TORONTO


[ D E S I G N ]

DE GASPÉ, MONTRÉAL / - Lorsque Michel Foti s’estprésenté pour discuter avec un de ses clients de la modernisationd’un système d’éclairage extérieur, il n’en croyait pas ses yeux.Dix ans après leur installation, par l’entreprise d’éclairage architectural Sistemalux, dans la balustrade de la terrasse d’unrestaurant, des ampoules DEL de la première générationrépandaient toujours leur lumière.

« Je leur ai demandé si je pouvais éteindre la lumière afin de procéder à des tests, » se souvient-il, « et ils m’ont répondu :“On peut les éteindre?” »

À part quelques diodes brûlées, les lumières avaient bienrésisté à l’usure du temps après avoir éclairé cet endroit pendant toute une décennie.

Selon M. Foti, la DEL est ce qui a été produit de mieux dans l’industrie de l’éclairage au cours des 20 dernières années.

« Ça nous a fait l’effet d’un tsunami, » déclare le vice-président de la prospection de Sistemalux, société en pleineexpansion dans le marché de l’éclairage architectural de Montréal.

UNE DEMANDE CONSIDÉRABLE « Les médias n’ont cessé devanter les avantages économiques et écologiques de la DEL, ce qui a créé une demande considérable que nous n’étions pasvraiment en mesure de satisfaire, » ajoute M. Foti, expliquantqu’en se précipitant pour offrir des produits DEL, la plupart des fabricants, sa propre entreprise y compris, se contentaienttout simplement de remettre à niveau les produits de conception actuelle.

En réalité, explique-t-il, on devrait concevoir son produit en se fondant sur la source de lumière.

Ce n’est que maintenant que de nouveaux produits sontentièrement conçus dès le début en tenant la DEL à l’esprit. Et s’en servir pour éclairer des édifices, des sentiers, des parcs et des terrasses, c’est exactement ce que fait Sistemalux dans des marchés partout au Canada et même aux États-Unis.

En 1997, M. Foti était un autre architecte impressionné parla qualité de la gamme des produits Sistemalux. De nos jours,14 ans plus tard, il a transformé cette entreprise qui compte 26 années d’existence et était cantonnée dans le segment résidentiel chic pour en faire une source canadienne très réputéed’éclairage architectural intérieur et extérieur de style italien.

D’ITALIE MAIS MODIFIÉ Comment est-ce que ses produits italiens peuvent-ils être canadiens? En effet, tous les produitsd’éclairage extérieur vendus par l’entreprise sont importésd’Italie, mais chaque modèle doit être modifié pour se conformeraux spécifications nord-américaines de 120 volts et aux normesde Underwriters Laboratories.

Si on tient compte par-dessus le marché du fait queSistemalux conçoit et fabrique tous ses propres produits d’éclairage intérieur, on commence à comprendre commentl’entreprise en est venue à occuper un espace de 100 000 pieds carrés au 5455, de Gaspé et pourquoi jusqu’à 10 camionspar jours passent par ses aires de chargement.

Sistemalux, qui compte des bureaux à Toronto et à Vancouveret représente la gamme de produits iGuzzini aux États-Unis dansun bureau de New York, est devenue ce que M. Foti appelle uneentreprise de taille moyenne dans l’industrie de l’éclairage avecplus de 100 salariés à son siège social de Montréal.

CONSACRÉE À L’ÉCLAIRAGE ARCHITECTURAL Tout cela a commencé pour de bon il y a 26 ans lorsque Salvatore Folisi et Marie-Josée Dufresne ont commencé à importer desproduits d’éclairage de marque d’Italie. Lorsque des produits de conception moderne sont devenus plus accessibles à des prix abordables, c’était le moment de se faire une réputationdans un marché spécialisé, et c’est alors que Sistemalux s’estconsacrée à l’éclairage architectural.

Son premier gros projet fut le Cinéma Excentris sur le boulevard Saint-Laurent qui a été construit en 2000.

« Notre image de marque s’en est trouvée complètementtransformée, » ajoute M. Foti, expliquant que c’est ce qui a permis à Sistemalux de mettre en vedette ses capacités dans le domaine de l’éclairage architectural.

De nos jours, de nombreux édifices de Montréal sont éclairés à l’intérieur comme à l’extérieur avec des produits deSistemalux, tout comme le sont les sentiers et le paysage duQuartier des spectacles, la Promenade Champlain à Québec, leYMCA de Montréal, l’extérieur du Musée royal de l’Ontarioainsi que des centaines d’autres projets de moindre importance,y compris les locataires d’Allied Properties REIT Sid Lee àMontréal et Totum Life Science à Toronto. n

Sistemalux.com

Sistemalux : une importantesource canadienne d’éclairage de style italien By Yvan Marston

23 • HIVER 2012

Sistemalux is widely regarded as a top domestic source ofItalian-designed indoor andoutdoor architectural lightingIn 1997, Michel Foti was just another architect impressedby the quality of the Sistemalux product line. Now, 14 yearslater, he has helped guide the 26-year-old company fromthe fanciful residential category it once occupied to becomea highly regarded domestic source of Italian-designedindoor and outdoor architectural lighting.

How are its Italian designs domestic? Indeed, all of the outdoor lighting sold by the company is imported fromItaly, but every model must be retrofitted to North American120-volt specifications and to Underwriters Laboratoriesstandards.

And when you add to this the fact that Sistemaluxmakes and designs all of its own indoor lighting, you canbegin to understand how they come to occupy some100,000 square feet at 5455 de Gaspe and how it is thatthe loading docks here see as many as 10 trucks come and go each day.

With offices in Toronto and Vancouver, and representingthe iGuzzini line of lighting products in the U.S. through a New York office, Sistemalux is what Foti refers to a mid-sized player in the lighting industry, and one thatemploys over 100 people at its Montreal headquarters.

Things began in earnest 26 years ago when SalvatoreFolisi and Marie-Josée Dufresne began importing Italiandesigner lights. But when contemporary designs becamemore accessible at lower price points, it was time to build a reputation in a more focused market so Sistemaluxturned to architectural lighting.

The first big project was Excentris, the performing artscentre on St. Laurent built in 2000.

“That really changed our image,” says Foti, explaining it helped Sistemalux showcase its architectural lightingcapabilities.

Now many Montreal buildings inside and out are lit with Sistemalux product, as are the paths and landscapesat the Cartier du Spectacle, the Promenade Champlain inQuebec City, the Montreal YMCA, the exterior of Toronto’sRoyal Ontario Museum, as well as hundreds of other smaller projects, including Allied Properties REIT tenantsSid Lee in Montreal and Totum Life Science in Toronto. n

MONTRÉAL

Its first big commercial project was Excentris, on St. Laurent (top), andnow many Montreal buildings are lit, inside and out, with Sistemaluxproduct, as are projects across Canada and in the U.S. (Arts Institute of Chicago, middle; LACMA Museum Los Angeles, above).

Available urban office environmentsnow at your fingertips.

WESTERN EASTERN

Use the new LEASING tab to view availabilities in over 7 million square feet of office space across Canada.

CENTRAL

The Loughheed, Calgary King Street West, Toronto Cite Multimedia, Montreal

www.alliedpropertiesreit.com

Chronicle - Winter 2012

Documents

Transcript of Chronicle - Winter 2012