ADP Direct Poultry has acquired Cami International Poultry Ltd, a poultry slaughter and processing company, effective October 1, 2020.
This month’s Concept Watch takes a look at three restaurants from across Canada with unique offerings and dedicated online followings.
Alberta’s home-based businesses that produce low-risk foods can now sell their wares without a food-handling permit.
By Gregory Furgala Advocates for farmland preservation in Ontario enjoyed a victory recently. After a public outcry, the provincial government pulled back a controversial provision of Bill 66, the Restoring Ontario’s Competitiveness Act, that would’ve have opened up Ontario’s Greenbelt to development and threatened a broad crescent of provincially protected green space containing some of […]
By Martin Kouprie At the beginning in my cooking career I was taught the simple lessons — product knowledge, knife skills, butchery, cold and hot preparations, baking, simple pastries — you know, all the stuff to get you flying. Over time I added to these lessons and grew professionally, constantly learning while developing skills and […]
By Sophia Walter and Alex Powell Beans and legumes have grown in popularity over the past couple of years as an increasing number of consumers turn to vegetable-based protein and fiber sources. After 2016 was named the International Year of the Pulse, recognizing pulses as one of the most sustainable and nutrient-dense foods available, it […]
By Lucia Weiler Summer is almost over, which means we’ll soon be moving into the cooler months with a whole slew of different seasonal foods on offer. What better time to freshen up your menu to appeal to changing consumer demands, or update your nutrition knowledge? Some of the greatest opportunities in foodservice are menu […]
By Sue Mah “Anyone can cook a hamburger, leave the vegetables to the professionals.” That is Amanda Cohen’s mantra. The Ottawa-born chef is owner of Dirt Candy, a restaurant on New York City’s Lower East Side. No stranger to creative cooking, she’s been a chef for almost 15 years and was the first vegetarian chef […]
Levon Kurkjian, vice president of marketing at Kettle Cuisine, wholeheartedly agrees: “In an era when food sensitivities are headline news, menuing a selection of gluten-free items no longer gives a foodservice operator competitive advantage; it’s now an expectation and a baseline point of entry.” The company was founded by Jerry Shafir – whose daughter was […]
Local and organic: Do your customers care? Wondering whether to add local or organic items to your menus, and which products make the most business sense? These findings from an Ipsos Reid poll for Dietitians of Canada shed some light on what Canadians think about local and organic food, and identify their favourite products. Local […]