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: Donald Guse Salah, Director of Workforce Development, Restaurants Canada In communities across Canada, restaurants are natural gathering places where people come together to socialize, connect and celebrate. Whether it’s a quick hello,...
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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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According to Technomic’s 2026 Top 200 Canadian Chain Restaurant Report, Asian/noodle operators are seeing significant sales momentum, up 6.3% for LSRs and 12.7% for FSRs in 2025. So, what types of ingredients are...
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Spicy and globally inspired sauces are transforming appetizer menus as operators respond to consumer preferences for adventurous options. Operators are pairing these sauces with familiar items, especially handhelds, creating an accessible entry point...
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How The Burnt Chef Project’s Canadian build-out—and a smart, branded burger—are making mental health a year-round conversation in hospitality. Mental health, as a subject of public conversation, has travelled a remarkable distance in...
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Poultry is highly popular across Canadian menus. Chicken, for example, is not only the top protein on menus but it’s also among the top three ingredients overall. Because poultry is so common, operators...
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