The explosion in consumer demand for plant-based foods was on full display this summer when A&W suffered a “Canada-wide” shortage of Beyond Meat Burgers,…
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.…
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…
Five Reasons Why Chefs Want Local Garlic
What is it about locally grown garlic that attracts more and more chefs? Does the cost justify it? To get a better understanding, I…
From Forest to Restaurants – A guide to Game Meat Serving
Wild game meat. Wild edibles. Wild food. These are not exactly the standard items consumers put on their grocery lists along with onions and…
Beat the Heat: Growing your Summer Sales
Heat-wave summer… declining sales? August is here, but there’s still plenty of summer left! For consumers and restaurateurs alike, this is the time to…
Ending a meal on a healthy note
Dessert is the final course in a dining experience, and the best opportunity for chefs and restaurateurs to make a memorable last impression on…
7 Tips For Healthy Foodservice Innovation
7 Ways to Find Healthy Foodservice Innovation “Innovation” is a word often used in restaurant circles, but what does it really mean, and how can…