Trends

Restaurant food safety – In the Covid era, is your food safe enough to eat?

Every week, websites across the country like DineSafe present a list of foodservice establishments that have been closed, or issued conditional warnings of closure, and the violations that have been…

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How to manage the restaurant supply chain – challenges and strategies

The COVID-19 pandemic has placed unprecedented stresses on supply chains worldwide. Policies adapted to contain the spread of the virus have contributed to bottlenecks in farm labour, processing, transport and…

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Cooking it old school – add a little retro to your restaurant menu

Taking customers back to a simpler time through bites on your menu can bring very up-to-date new dollars to your bottom line. Whether it is fallout from dealing with COVID…

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How healthy is your restaurant menu?

Big non-meat, plant-based alternatives are here to stay – and growing. A recent study by Technomic reports “almost two-thirds of Canadian consumers (65%) consider vegetarian offerings to be slightly or…

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Something’s Brewing – raise your bar with craft beer!

Canadians love Canadian beer. Now, more than ever, what they prefer is local craft beers. Beers designed to make the most of quality ingredients and build complex flavours into every…

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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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YOUR LOCAL FOODSERVICE DISTRIBUTOR

Restaurant food safety – In the Covid era, is your food safe enough to eat?

How to manage the restaurant supply chain – challenges and strategies

Cooking it old school – add a little retro to your restaurant menu

How healthy is your restaurant menu?

Something’s Brewing – raise your bar with craft beer!

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

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