As a culinary crusader from northeastern Ontario, I’m driven to get more local on the table. Armed with my experience as a foodservice key account manager, food stylist and event food curator, I...
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CANADA IS A PREDOMINANTLY URBAN COUNTRY, BUT FOOD IS GOING BACK TO THE FARM More than ever before, diners are asking for local food, organic food, and farm-to-table restaurants, and they want to...
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The washroom at Anh and Chi restaurant in Vancouver has been getting a lot of attention lately. It’s a gorgeous room, and it’s a finalist for this year’s Cintas Canada Best Restroom Award....
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Here we look at the fastest-growing flavours in desserts on Canadian menus over the latest two year period. Citrus and mixed berries grew by 29.4% and 28.6%, respectively. While citrus flavours such as...
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The story of the Peace by Chocolate company is one of success, loss, family and change, and it goes all the way back to Damascus, Syria, where the Hadhad family built a thriving...
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Like many of us, Eric Brass at one time treated tequila as a “close your eyes, plug your nose and hope for the best” experience. But that all changed after he went to...
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Originally from Okanagan, British Columbia, Ned Bell has learned how to make the most of British Columbia’s terroir. While he started washing dishes at 15 years old, he made his way through some...
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Here we look at the fastest-growing ingredients in appetizers on Canadian menus over the latest year-over-year period. By a significant margin, peri peri is the fastest-growing ingredient, rising 50.0%. With 76% of consumers...
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How to use environmentally and fiscally sustainable technology to reduce operational costs and boost your bottom line! Bacon seems to be everywhere these days, from snack bar menus to ironic tee shirts, and...
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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...
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