Digital technologies are transforming almost every industry and impacting the way many businesses operate. The foodservice sector is not immune. Driven primarily by millennials,…
Being Ocean Wise – Not a Question of Wild vs. Farmed Seafood
When looking for sustainable seafood options, it’s not a question of wild vs. farmed seafood. There are both sustainable and unsustainable options for both.…
Why Halal Consumers Aren’t Eating at Your Restaurant & Why You Want Them To
We are fortunate to be living in times of unprecedented diversity and inclusiveness. If you own a restaurant, that means your doors are open…
Ten Ways to Write —and Sell— a Great Canadian Menu
For the past 25 years, I’ve been championing Canadian cuisine around the world; first as a chef and now as a consultant, I am…
Replacing Plastic Straws and Other Single-Use Items
If you’ve ordered a drink at a restaurant or bar lately, there’s a good chance it was missing something you might have been expecting…
Stick to the Basics: 2018 Study Reveals Canadians Favour Classic Fruit Flavours
Move over, mangosteen! See ya, starfruit! Later, lychee! That’s right, when it comes to fruit flavours in their sweet treats, Canadians prefer things, let’s…
What You Need to Know Before Switching to Biodegradable Plastic
With the worldwide problem of plastic pollution increasingly on the restaurant and hospitality industry’s radar, many businesses are making changes to help reduce plastic…
10 Reasons Why Seafood is Healthy For Your Bottom Line
There has never been a better time to put seafood on the menu. It’s healthy, it’s delicious and it’s a protein option that offers…
Cannabis and Foodservice – The Legal Issues to Consider Now For the Laws That Almost Exist
On Oct. 17, 2018, the manufacture, sale and distribution of cannabis for recreational use will become legal. Across the country, Canadian businesses are wondering…