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…
Canadian Chefs Just Told us What’s Trendy
The results of the Restaurants Canada’s annual Chef’s Survey are here and we would like to start by thanking all the Canadian chefs who…
5 Innovative Trends Showcased at RC Show 2018
This year’s Restaurants Canada Show – AKA RC show – was about innovation and future trends. From maki making robots to virtual reality, from to…
Quinoa ’s Next Wave – Spoiler alert: it’s Canadian
We spilled the grains – you already know we are going to talk about quinoa! As every chef knows, balancing creativity and profitability when…
Is Your Menu Fulfilling our National Appetite for Plant-Based Foods?
For many, a new year represents a fresh start. For foodservice industry professionals the new year is a great opportunity to consider emerging food…
10 Reasons Why You NEED to Attend RC Show 2018
Haven’t attended Canada’s largest foodservice trade show? Here are 10 reasons why you MUST visit RC Show 2018. Restaurants Canada presents #RCShow18, Innovation Unleashed,…
Eight design tips for your restaurant’s concept
While great food and service are paramount to your restaurant or foodservice operation’s success, the third link is having a restaurant design that works.…
Foodservice Facts 2017 – Build your business with insider knowledge
What percentage of revenues does the average restaurateur spend on rental and leasing? (p. 21) What were the ten fastest-growing menu items in 2016?…