Here we look at the fastest-growing flavours of non-alcoholic beverages on Canadian menus over the latest year-over-year period. Avocado and blackberry, both superfruits, grew by 41.2% and 26.3%, respectively. Operators are adding these...
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While the recent outbreak of E. coli infections linked to romaine lettuce has been declared over, Canadian public health officials are still working to determine the cause of the contamination. Several people in...
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Chances are, you haven’t prepared a jellyfish steak today or tossed a jellyfish salad, but jellyfish could be in Canada’s—and the world’s—culinary future. Enjoyed in parts of Asia for centuries, jellyfish are now...
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Mushrooms are often considered only for their culinary use because they are packed with flavour-enhancers and have gourmet appeal. That is probably why they are the second most popular pizza topping, next to...
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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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Between April and November 2017, 12 of the world’s 450 right whales died in Canadian waters. A further five were found entangled in fishing gear, still alive. In response to these events, and...
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The 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...
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Tunngasugitsi IQALUNGNUT Angajuqqaaqarvik Nunavummi (Welcome to Iqaluit, Capital of Nunavut) The logistics of shipping, receiving and storing goods is an ongoing challenge in remote operations, especially with things like fresh produce. Having a...
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The stereotypical chef who rules the kitchen with anger and aggression may work for reality television, but it doesn’t work in the real world of foodservice. In fact, it erodes business operations from...
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Some customers love it, some don’t. Many operators don’t like it, but most servers seem happy with things the way they are. The subject is tipping, and the status quo might be changing...
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