As our industry enjoys the extended summer and patio season, many of us are hopeful and optimistic for the first time in months. With this in mind, it’s important that we take pause...
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With the late summer start in most provinces across Canada, our industry (and consumers alike), are looking for an extended summer this year. With patios breaking out the heating lamps and umbrellas well...
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Consumers are looking for sustainable, local fare and that is something that will only increase as the country recovers from COVID-19. That connection to local ingredients and the people who provide them is...
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Concentrated in Nelson and Kelowna, British Columbia, the Black Sheep Restaurant Group was founded by owner Brad Fileul in 2013. The group includes three concepts: Cantina Del Centro (which has two locations), Yum...
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Bringing together fresh summer seafood tastes, the comforting, smooth flavour of bourbon and a warm, spicy finish, COAST’s Matt Dean Pettit is elevating seafood menus this season with his Cattlemen’s® Kentucky Bourbon BBQ...
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Increasing consumer demand for visible information displays and endorsements of environmentally sustainable processes in the foodservice industry is a great opportunity to boost business success, and should capture the attention of restaurateurs. Responses...
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The Bluebird Cafe and Grill in Orangeville, Ontario has had several lives, first in 1982 as an unlicensed, vegetarian eatery, then expanding its fare as a natural food store. In 1989, the business...
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Images via Facebook Saskia Geerts came to Canada from the Netherlands as a backpacker in 2004 and on a tour of Quebec and Ontario, met Claude Perreault – her tour guide. Just 18...
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This July 31st, join us, along with the entire country in shining a light (literally) on Canadian food for Food Day Canada. At 9:00 p.m. on the 31st, Food Day Canada is asking...
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The COVID-19 pandemic significantly altered businesses across all industries, and the foodservice industry is no exception. For Jean-François Archambault, CEO & Founder of La Tablée des Chefs, the pandemic meant more than just...
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