Category: Main Course
In Main Course
Dairy Farmers' Milk Calendar: A beloved & much-anticipated piece of Canadiana
By Stacey Newman
No matter which province or territory you grew up in over the last 43 years, chances are you will have come across an iconic bit of our country's culinary history. Every year the...
In Main Course , Your Stories
How Mary Brown's Chicken & Taters Became a Canadian Institution
By Arden Jobling
In 1969, the Golden Skillet opened their doors in Newfoundland and Labrador. Three years later, after being rebranded Mary Brown's Fried Chicken, (and then again, later, to Mary Brown's Chicken & Taters), the...
In Industry Profiles , Main Course
How to Diversify & Thrive in the Foodservice Industry: Diversifying Your Menu
By Shannon Murphy
Shifting demographics, uncertain economic times, and changing consumer habits mean that businesses need to adapt and adjust in order to succeed in 2020 – and beyond. Diversifying your business or brand to explore...
Trailblazing Women of Canadian Foodservice: Michelle Tham on the pursuit of magic (and why her dad loves his '50')
My job is pretty awesome. As a woman, a writer, a managing editor and a photographer in Canada's foodservice scene, I get to meet, interview and learn from some of the strongest, most...
In Back of House , Main Course
How to Diversify & Thrive in the Foodservice Industry: Diversifying Your People
We previously took a look at how to diversify your business and explore multiple profit avenues. With the rise of ghost kitchens, and expansion into food trucks and retails, the opportunities to thrive...
In Main Course , Online Exclusive
Understanding Gen Z: Adapting to this generation's unique needs is a recipe for success
By American Express
With the holiday season underway, restaurants are enjoying one of the busiest times of the year. But looking beyond the holidays and into the new year, those in the foodservice industry will need...
Chicken Farmers Deliver on Animal Care
By Chicken Farmers of Canada
Canadian consumers want Canadian chicken. The "go local" movement has been a consumer trend for some time, and while the benefits of sourcing local ingredients for your foodservice business include more sustainable practice...
In Front of House , Main Course
How to Diversify & Thrive in the Foodservice Industry: Business and Profit Avenues
Running a restaurant has always been a competitive, labour intensive effort with razor-thin profit margins (the average profit margin for a restaurant in Canada is less than five per cent). While our appetite...
Opening a Restaurant: 5 Keys to Success
By Ori Grad
Success doesn't happen overnight in the restaurant industry. It takes a lot of planning, connecting with the right industry professionals, and hard work. When thinking about opening up your own restaurant, you want...
Valuable Tips to Reduce Food Waste in Restaurants
By Erich Lawson
Learn valuable tips to identify, manage and reduce food waste in the kitchen.