Canadian full-service restaurants are spotlighting a variety of vegetables on menus, with a particular focus on distinct mushrooms. Chanterelle, black truffle and porcini mushrooms are proliferating on menus. The somewhat fruity, meaty chanterelle...
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Article written for MENU Magazine by Philman George, Corporate Chef and Co-founder of The Re-Seasoning Coalition “Where is this product made?” This is the first question asked by restaurant owners, suppliers, distributors, chefs,...
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Canadian operators are leaning into premium options and comforting flavours when it comes to sauces in appetizers. Butter chicken sauce is the fastest-growing sauce in this category. This rich and creamy Indian sauce...
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Canadian operators are turning to versatile ingredients that can be used in a variety of interesting applications. Tapioca is the fastest-growing ingredient in nonalcohol beverages. These small boba pearls made from South American...
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A Conversation on CGLCC’s Rainbow Registered Program and New Frontiers for Inclusive Hospitality. For many businesses, especially in hospitality, inclusion starts with good intentions—a Pride flag in the window, a statement on the...
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Canadian operators are menuing a variety of seafood in entrees, much of which can be paired together for extra indulgence, such as crab with caviar. Additionally, many of these seafood items can be...
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Canadian food trucks are menuing common ingredients that can be used in multiple applications. As these types of operators are often under significant space constraints, this type of versatility in ingredients can be...
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As the summer tourism season approaches and major sports events like the NHL Playoffs bring more Canadians to local restaurants, hotels and entertainment venues, businesses across the country are preparing for a busy...
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Mother’s Day is just around the corner —and if your brunch bookings aren’t full yet, don’t worry. There’s still time to make a strong final push and boost revenue with quick, creative ideas...
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Operators are increasingly highlighting both classic and lesser-known fruits in desserts across Canadian menus. Rhubarb is the fastest-growing fruit in desserts. The tart fruit is appearing as a compote or preserve in cheesecake...
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