Gardein SUPRÊME’s taste and versatility elevate restaurant menus

As restaurateurs compete for attention in today’s crowded marketplace, guests are craving delicious dishes and memorable experiences from their favourite spots. Research indicates that 43 per cent of Canadian consumers plan to add more plant-based foods to their diets, so protein alternatives are an important part of a well-rounded menu. With vegan and vegetarian food […]

Strathroy’s The Duke on Sydenham celebrates 15 years of success

The Duke on Sydenham first opened its doors in 2008 in Strathroy, with about 100 seats and a modest staff. But in their first three years, their reputation grew – along with their clientele – and they moved to their current home in Shops in Sydenham. “We really put our blood, sweat, and tears into […]

Ignite Group continues to grow with an innovative approach to foodservice

Often when we think about innovation in the foodservice industry, we imagine kitchen technology, mobile ordering, or robotics, but innovation doesn’t always mean high-tech. Ignite Group has cornered the market on growth with a unique, innovative approach to diversifying their business. In 2015, the company opened The Rich Uncle Tavern (formerly called the Berlin), beginning […]

Gardein raises the bar with plant-based products on restaurant menus

The restaurant landscape is evolving as more and more people choose plant-based options off the menu. Whether it’s for health reasons, ethical preferences, or a desire to try something new, demand is growing for delicious dishes featuring meat alternatives. Plant-based consumption has grown 148 per cent since 2019, and while vegans and vegetarians may have […]

Ontario Beef’s Carve program helps restaurants spotlight local producers

As the foodservice industry strives to recover from the effects of the last few years, with inflation and supply chain delays persisting, operators are looking to build a connection with their customers. Food is all about heart, and it’s the storytelling that resonates with Ontario diners. They trust local farmers, and they want to support companies […]

Loyalty has its rewards: Greenbridge Foodservice helps move the industry forward

These days, competition in the foodservice industry is fierce. With so many businesses still struggling to recover, operators need to make the most of every opportunity to get ahead and stand out. It’s companies like Greenbridge Foodservice that are helping to find ways to add value and provide the tools that businesses need to compete […]

The heart of the matter: Bernie’s restaurants continue to grow by putting people first

The restaurant business can be an exhausting endeavour, but Bernie’s has built a loyal community following that feels like family. With two locations run by the father-and-son team Brian and Carem Deep, their vast menu and exceptional service have customers coming back for more. Brian Deep Brian Deep, owner of both Bernie’s locations, knows that […]

Australian lamb tells a story of taste and versatility

Australian lamb’s popularity continues to grow, attracting chefs and diners alike with its delicious taste, climate-neutral sustainability, and the way it’s taking menus to the next level. In part the success is coming from chefs who are using Aussie lamb’s versatility to focus on the food, creating new dishes and incorporating fresh flavours into their […]

Family matters: The Singing Chef thrives through 2023 and beyond

As many restaurants are still struggling with the lasting effects of the pandemic, The Singing Chef (in London, ON) continues to serve breakfast and lunch with a smile. Named for its owner, Nicko Patsalis, who is always singing in the kitchen, the restaurant continues to flourish, expanding into a second location later this year. Nicole […]

As Aussie lamb headlines Canadian menus, sustainability takes centre stage

Australian lamb is gaining momentum on Canadian menus for its taste and versatility, but it’s also impressing diners and chefs with its commitment to sustainability. Many consumers are taking an interest in where their food comes from, aligning with restaurants that echo their values – and they’re willing to pay a premium for sustainable meals. […]