I’m always looking for new tastes, trends and innovations in the culinary world, and I’d like to tell you about an innovative new company that has filled a niche there. Despite the intense and...
READ MOREAlthough 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...
READ MORETop 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...
READ MOREFinding (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...
READ MOREThe 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...
READ MOREHUMBLE 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...
READ MOREWild 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...
READ MORESome 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...
READ MOREWith 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...
READ MORERestaurants 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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