Innovative plant-based flavours: a Q&A with Fraser Fitzgerald

Fraser Fitzgerald is a Canadian plant-based chef, educator, and recipe developer. For almost a decade, he’s been igniting culinary passion with vibrant plant-based cuisine. From innovative recipes to restaurant insights, menu development and cooking instruction, Fraser’s expertise continues to be admired by the hospitality industry. In our recent interview, we chatted with Fraser about his […]

Unlocking rewards: your guide to Brand Points PLUS

Attention, independent restaurant operators! Are you looking for a loyalty program that truly rewards your business? Look no further than Brand Points PLUS, and sign up today online or through your local participating distributor. We’re thrilled to announce the launch of our short new series, the “Brand Points PLUS Mastery Series,” aimed at helping you […]

Gardein adds flexibility, taste, and profitability to restaurant menus

Today’s diners are looking for diversity, versatility, and craveability from restaurant menus. Plant-based consumption has grown 148 per cent since 2019*, and with the of vegan, vegetarian, and flexitarian consumers, restaurants need to deliver on those expectations with plant-based meals on the menu. Studies show that 98 per cent of consumers who buy plant-based proteins […]

The Brand Points PLUS program delivers exclusive rewards to restaurant operators

In the competitive landscape of the foodservice industry, where many independent restaurants face the challenge of operating at a loss, the quest for innovative solutions to enhance profitability is more critical than ever. The Brand Points PLUS program, specifically tailored for independent restaurant operators, offers a competitive edge. This unique program, brought to you by […]

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 […]