Article by: Technomic The top-five fastest-growing flavours at Canadian limited-service restaurants are dominated by tropical tastes, namely dragon fruit, fruit punch and Caribbean. These exotic notes are transforming menus across the country, reflecting...
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Imagine a Tuesday regular—the kind every operator builds a business on. They still book the same corner table, still arrive with the same two friends, still stay for two hours. But their order...
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Why foodservice belongs at the heart of Canada’s food security conversation Every day, restaurants turn agricultural products into accessible meals, sustain demand for farmers and processors, nourish communities, and employ people in nearly...
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Inside Restaurants Canada and Pizza Pizza Ltd.’s collaboration on a new resource to help restaurant teams navigate challenging customer interactions Launching in November, the Respect in Restaurants Toolkit will give frontline employees and...
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Article written by: Technomic Seafood is particularly on the rise at Canada’s fine-dining restaurants, led by bluefin tuna, trout and squid. Bluefin tuna’s growth is driven by its versatile global preparations, including maki,...
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Article written by: Gabby Peyton Local has always mattered to Johnny Negrin. As a former pro-hockey player, the Vancouver native was drafted by the Calgary Flames and then spent time playing in Europe....
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Purchase price is only one factor when evaluating a uniform program. In a working kitchen, uniform decisions rarely get a lot of time. Garments need to look professional, fit the team and stay...
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Includes a FREE Lawyer-Vetted Employment Contract Template for Canadian Employers* Hiring employees is one of the biggest investments a restaurant makes. Yet many restaurant owners spend more time choosing a POS system than...
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Cash Isn’t Going Anywhere In foodservice, it’s easy to assume Canada has moved on from cash—until the POS goes down, the internet drops, or a guest pays the way they always have. Cash...
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