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On The Hunt For Some Canadian Terroir

The Oxford Dictionary defines the word “terroir” as “the complete natural environment in which a particular wine is produced, including factors such as the soil, topography and climate.” Stéphane Modat, chef at Restaurant Chaplain at Quebec’s Fairmont Le Chateau, is often asked to create cuisine from the Canadian terroir. Growing…

Cannabis in Foodservice, the Next Big Thing: Edibles

The growing, production and retailing of two products are permitted today: dried cannabis for vaping and cannabis oil (mixed and diluted). In the future it is possible we’ll see more categories and classifications to be able to sell edibles in the market. Norman Wright, former senior executive of British American…

Virtual Reality for Real Restaurateurs

There are arguably only three activities that engage all five of our senses, and cooking and eating are two of them. Restaurants provide a feast for the senses. From a steaming bowl of noodles to an ice-cold milkshake, it’s the sight, sound, smell, taste and texture of a menu item…

[CLOSED] Enter to Win: KitchenAid Commercial Trio

Subscribe to BITE newsletter for your chance to win this trio of commercial kitchen appliances. Prizes have a MSRP of $2079.97: KitchenAid Commercial Culinary Blender KSBC2F1DP Save time in your kitchen with its patented talon asymmetrical blade, which lets you use large and tough ingredients like whole fruits and vegetables. Lets…

Entertaining with sustainable seafood

Entertaining with Sustainable Seafood Do you Give a F*sh about where your seafood comes from? Serving sustainable seafood means you’re promoting sustainable fishing to keep the oceans healthy for the future. The Marine Stewardship Council (MSC) is an international organization committed to protecting the oceans and keeping them full of life.…

10 Most Common Mistakes of First-time Restaurateurs

10 Most Common Mistakes of First-Time Restaurateurs Opening a restaurant comes with complex challenges and difficult decisions. If you’re a first-time restaurateur, you can expect to make hundreds of decisions before you even open for business. With so many decisions to make, you won’t always be right. The key is to…

Behind the Bar: Beer and cheese

Beer and cheese, for holiday menu magic Michelle Tham is the head of education at Labatt Breweries of Canada and a certified cicerone. Afrim Pristine is the maître fromager of Toronto’s Cheese Boutique. Together they’ve created this tasting guide for pairing beer and cheese on your holiday menus! Align intensity.…

Raise the Bar report card is stirring up change

The restaurant business is not for the faint of heart, and if you’re a licensee, it comes with an extra shot of challenges. From outdated liquor laws to exorbitant tax rates, it often seems like Ottawa and the provinces want to slam the door on Canadian hospitality. It’s a short-sighted…

The experiential menu, services, equipment & ideas changing foodservice

The Experiential menu, services, equipment & ideas changing foodservice BUILDING YOUR BUSINESS as we approach a new year is about so much more than just replacing equipment. Experiential dining is hot, and it’s profitable. Build an experiential menu and your restaurant business by employing the latest services, equipment, ingredients and…