Although they won’t admit it, the team at the Salisbury Big Stop are local heroes. The Big Stop and Silver Fox Restaurant in Salisbury, New Brunswick, recently donated $101,640 to the IWK Health...
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Top Sandwich Proteins What’s the most popular protein on entree sandwiches on Canadian menus? It’s chicken, according to Technomic’s MenuMonitor database. This versatile protein can easily adapt to a wide variety of flavours, including ethnic...
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Finding (and defining) ethical Canadian animal products Canadians are great consumers and lovers of meat, egg, and dairy products. Today, bacon is practically a national treasure. Our love may be resolute, but our...
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The Rendez-vous Québec trade show visited Toronto in late October, showcasing the best of Québec’s foodservice products – bread, cheese, beverages, chocolate, meat, poultry and more – for Ontario buyers. One highlight...
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HUMBLE BEGINNINGS In the 1990s Jennifer Huether was introduced to the pairing of white wine with select foods by a friend and chef in Toronto. It was her aha! moment, soon after which she enrolled in courses...
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Wild weather and riding out the food pricing storms In 2011, a high-pressure system developed off the west coast of the United States. The system was caused by a La Niña event, and it...
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Some customers love it, some don’t. Many operators don’t like it, but most servers seem happy with things the way they are. The subject is tipping, and the status quo might be changing...
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With a focus on indigenous foods, culture, history, and the preservation of indigenous values, Algonquin College is Canada’s first college offering an Indigenous Cook Pre-Apprenticeship Program. Canadian students taking part in the program...
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Restaurants Canada has come a long way! Starting from the 1940s until now – here’s our story in this exclusive MENU mag feature celebrating our industry.
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Ode to the Potato – Barbara Hamby “They eat a lot of French fries here,” my mother announces after a week in Paris, and she’s right, not only about les pommes frites but...
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