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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Cash Isn’t Going Anywhere In foodservice, it’s easy to assume Canada has moved on from cash—until the POS goes down, the internet drops, or a guest pays the way they always have. Cash...
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What comes next for foodservice? by Jillian Rodak, VP, Sustainability, Restaurants Canada 2025 was an interesting year for sustainability. The predominant message in the media was that CEOs and their investors were pulling...
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A Steady playbook for the year ahead. by Chris Elliott, Chief Economist & VP, Research, Restaurants Canada I’m not going to pretend there’s something magical about the calendar turning over—restaurant owners are frankly...
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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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Chef Marissa Leon-John on Fear, Self-Worth & Building a Life You Love Self-taught Montreal-based chef and entrepreneur Marissa Leon-John is best known today as a MasterChef Canada alum, private chef and founder of...
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On the merits of chasing sunshine, and finding clarity in the storm. Janet Zuccarini has spent nearly three decades building restaurants that don’t just feed people—they take them somewhere. In Canadian restaurant circles,...
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