It is a simple premise that is being played out across many industry sectors. It’s called Channel Disruption. It is also having a significant impact in the Foodservice sector. Sectors of the business...
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It’s a mild summer afternoon in Calgary, and the patio of a trendy 17th Ave bar is packed with patrons eager to soak in the first of summer’s sunshine, with the requisite pints...
READ MOREHow did a local Toronto bakery started in 2011 come to the attention of a nearly century-old multinational baking company this month with their Canadian sourdough and joined their sourdough library? Puratos is a...
READ MORECertified Cicerones Rob Griffith and Michelle Tham of Labatt Breweries of Canada offer their professional knowledge in beer—everything from beer styles, to draught systems, to food and beer pairing—to drive actionable insights from...
READ MOREFriday, December 1, 2017, was World AIDS Day. Canada-based Casey House is the world’s only hospital dedicated to treating those living with HIV/AIDS. The work of breaking the stigma around HIV/AIDS is an...
READ MOREThe Convenience Food battle is alive and well By Sylvain Charlebois “Given that convenience seems to have more currency than ever before, two worlds are currently colliding in the ready-to-eat space at grocery...
READ MOREFinding (and defining) ethical Canadian animal products Canadians are great consumers and lovers of meat, egg, and dairy products. Today, bacon is practically a national treasure. Our love may be resolute, but our...
READ MORERestaurants Canada has come a long way! Starting from the 1940s until now – here’s our story in this exclusive MENU mag feature celebrating our industry.
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