Industry Innovation
Must Read
Video Sponsor
Stand out from the crowd with Hershey Foodservice
You can't top toppings, and you can't beat Hershey. Create craveable menu items with the classic brands consumers love and trust.
October's best food holidaysFall is the perfect time to start celebrating those food holidays that can help your restaurant stand out, attract a crowd, and give you some engaging content to post on social media. Make a list of the holidays in October that interest you most and start planning your menu, décor, entertainment, and more.
A deep dive into restaurant restroom accessibilityA restaurant's commitment to accessibility shouldn't end at the dining table but should extend to every nook and corner, and the restrooms are no exception. When patrons, regardless of their physical abilities, can enjoy a meal and utilize the restroom facilities without hindrance, it truly reflects a restaurant’s mission to serve all. And in doing so, they aren’t just serving food; they’re serving dignity, respect, and love.
AI-driven kitchen automation is a transformative forceIn the ever-evolving culinary industry, AI-driven kitchen automation is emerging as a transformative force, reshaping the traditional paradigms of food preparation and service. As the demands for efficiency, consistency, and evolution continue to rise, the convergence of automation and AI is not only redefining the way kitchens operate but also reimagining the entire dining experience.
Trend Watch: Marigold, stinging nettle, ajo blancoFor restaurants and chefs it's important to be innovate as a way to stand out in a competitive marketplace. Staying up to date on the latest food trends is one way to stay a step ahead and treat your guests to something new and delicious. This latest edition of Trend Watch focuses on three menu trends that are being seen across Canada right now: marigold, stinging nettle, ajo blanco.
Keeping pesky pests out of your restaurantAs restaurants maintain safety standards and practices by checking temperatures, cleaning up spills, and sanitizing stations, there may be weak spots in your building that allow pests to enter and nest as they look for accessible food sources. Without a grasp on how and why these animals enter your commercial kitchen, you could be left vulnerable to an infestation.
