Trends

Wasting away – Restaurant food waste is a crisis that can be avoided

Every year, about 20% of all the food produced in Canada (11 million tonnes) is lost or wasted, according to Value Chain Management International (VCMI). Recent data collected from the…

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The Millennials are key to your restaurant success

Breakfast for dinner? We can thank social media for popularizing this trend. A Twitter storm a few years ago helped McDonald’s Canada to decide that breakfast-for-dinner was here to stay.…

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Salads make perfect patio companions for summer dining

Nothing says summer more than green — grass growing, trees in full leaf, gardens showing their green. Green is all over the menu too, but is definitely the headliner for…

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Nurturing a healthy work environment makes for a happy restaurant

Do you lead a fair kitchen? According to Fair Kitchens, “A Fair Kitchen is a positive working environment where staff happiness is as important as diner satisfaction.” When the rush is…

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Let’s toast summer beverages

To celebrate summer, getting out of the house and seeing family and friends for the first time in what seems like forever, Canadians are raising their glasses at restaurant and…

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Baby Boomer consumers are still a big deal in your restaurant

If you can remember Encyclopedia Britannica, Swanson TV dinners, party lines, TV converter boxes, banana seat bicycles, transistor radios, the Sears Wishbook catalogue, and the last Stanley Cup parade in…

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How to build the perfect sandwich

Canadians love their sannies. Nearly two-thirds of Canadian restaurant operators (63.6%) include sandwiches on their menus, according to Technomic. Sales data reveal diners adore their favourites, and there is also…

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Where there’s smoke, there’s fire: how to add smoke flavour to your menu

Our love affair with the scent and flavour of smoke is primal, evoking memories from deep within us. Canadian diners continue to be enchanted with all things smoke. Gone…

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Plant-based trends: add some plant power to grow your menu options

Leslie Ewing, executive director at Plant-Based Foods of Canada, is bullish on plants. She represents 28 member companies who make or market plant-based products in Canada. In 2019, plant-based foods…

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Time to get skilled with skillets

It’s time for sensational skillets to race through your menu. Sizzles, pops and delectable smells drift through the air when you cook in a skillet or fry pan or sauté…

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YOUR LOCAL FOODSERVICE DISTRIBUTOR

Wasting away – Restaurant food waste is a crisis that can be avoided

The Millennials are key to your restaurant success

Salads make perfect patio companions for summer dining

Nurturing a healthy work environment makes for a happy restaurant

Let’s toast summer beverages

Baby Boomer consumers are still a big deal in your restaurant

How to build the perfect sandwich

Where there’s smoke, there’s fire: how to add smoke flavour to your menu

Plant-based trends: add some plant power to grow your menu options

Time to get skilled with skillets

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