Trends

What does the future hold for foodservice? Here are 7 top trends to keep you on track

7 top foodservice trends to keep you on track

Hindsight is 2020, as the old expression goes. Certainly, as we rounded the corner in 2019, the prospect of a bright new year was uppermost in our minds. Who could…

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Meet the humble dumpling, winner of the culinary World Series!

Universally adored, dumplings are as diversified as Canada’s population and can fit into any restaurant’s all-star lineup. With dumplings on the menu, your customers are one bite away from a…

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Mental health during Covid in foodservice industry

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How’s your mental health during Covid?

Even before COVID became part of our daily vocabulary, the foodservice and beverage industry had high rates of mental health challenges and substance use issues. It can be a stressful…

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Stack ’em high! Layered entrées satisfy customers’ craving for comfort food

Although it seems the odds may be against foodservice operators these days, winterizing menus with layered dishes can stack the deck back in your favour. James Keppy, Corporate Chef for…

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Brick by Brick. Layer your dishes to winterize menus

As Canadians add layers to ward off the elements, they also crave menu options with added layers. Flavour, warmth and comfort are naturally built into layered foods and should feature…

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How to make your restaurant an allergy-friendly operation

According to Food Allergy Canada, over three million Canadians (9.3%), including almost 500,000 children, have food allergies. Reactions range from mild to life-threatening so those with food allergies must be…

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Proud to be – Indigenous cuisine rises up

As a little girl on the Blood Reserve in southern Alberta, Shantel Tallow watched her elders prepare food the traditional Blackfoot way from what they had hunted and gathered. “Those…

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Tipping Foodservice Industry Chef Connexion

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We have definitely reached the tipping point

Bruce McAdams is the Associate Professor, School of Hospitality, Food, and Tourism Management, Gordon S. Lang School of Business and Economics at the University of Guelph. After coming from a…

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Have restaurants reached the tipping point?

Tipping has rattled restaurateurs for years, as they struggle with the merits of tipping and tipping policy. Are tips shared? How are they factored into servers’ wages? What’s the split…

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Bowl them over with food that’s good for the soul

As the days get shorter and colder, guests are going to be turning more and more to bowls. Not just any bowls, but bowls with soul, bowls with warmth, bowls…

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What does the future hold for foodservice? Here are 7 top trends to keep you on track

Meet the humble dumpling, winner of the culinary World Series!

How’s your mental health during Covid?

Stack ’em high! Layered entrées satisfy customers’ craving for comfort food

Brick by Brick. Layer your dishes to winterize menus

How to make your restaurant an allergy-friendly operation

Proud to be – Indigenous cuisine rises up

We have definitely reached the tipping point

Have restaurants reached the tipping point?

Bowl them over with food that’s good for the soul

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