Elric Nielsen is fed up with hunger. As general manager of Sodexo Canada’s foodservice operations at Bow Valley College in Calgary, Elric has cooked up a number of ways to fight hunger in...
READ MOREI’m seeing way too many restaurants with carefully curated menus and wine lists…but their beer offerings are an afterthought. There is such an incredible selection of beers out there, it’s a missed opportunity...
READ MOREThere are so many things to consider, it can be easy to become overwhelmed. Ask yourself the following: What are your objectives? What is your price point? Your wine list has to be...
READ MORETop Healthy Claims on Menus According to Technomic’s MenuMonitor, “gluten-free” is the leading health claim on Canadian menus, appearing 1,956 times. Operators are expanding the gluten-free options they offer on menus to appeal...
READ MOREThe stereotypical chef who rules the kitchen with anger and aggression may work for reality television, but it doesn’t work in the real world of foodservice. In fact, it erodes business operations from...
READ MOREAs we move towards 2017, what is in my culinary crystal ball? Hi, it’s Christine Couvelier. For over 30 years I have been a Global Culinary Trendologist, an Executive Chef and a Culinary...
READ MOREShaken or stirred? Neat or on the rocks? How do you take your coffee and tea? Our favourite bean and leafy beverages are ironically undervalued as commodities in our own operations, relegated to...
READ MOREJesse Kupina knows how to throw a party like no other, and he’s using his mad skills to make a difference in Edmonton’s hospitality industry. As the co-owner of Two 12 Social Co.,...
READ MOREGarlic is the leading flavour spotlighted in chicken entrees on Canadian menus, according to Technomic’s MenuMonitor database. Garlic is a diverse flavour, appearing in everything from Mediterranean to Asian chicken dishes. This pungent...
READ MOREBarbecue is the leading flavour spotlighted in pork entrees on Canadian menus, according to MenuMonitor data. In recent years, we have observed an increased interest in regional American barbecue with sauces, dry rubs...
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