Category: Back of House

Restaurants Canada provides critical cyber education and awareness resources for Canadian foodservice operators As more operators adopt daily e-commerce and online technology, the inherent risks should be top of mind. A cyber attack...

Leanne Valenti, a chef in Austin, Texas, discovered she was onto something when she began selling hand-crafted, gourmet Japanese meals packaged in attractive bento boxes at her three-year old business, Bento Picnic. Outside...

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...

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...

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...

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...

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...