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,…
Three Tips to Improve Customer Experience with E-Commerce
Digital technologies are transforming almost every industry and impacting the way many businesses operate. The foodservice sector is not immune. Driven primarily by millennials,…
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…
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…
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…