December 10, 2015 By Lucia Weiler No need to skip dessert! Gelato and sorbetto are the perfect gourmet alternatives with numerous nutritional benefits.
Very popular in Europe and growing at a fast pace in North America, these frozen Italian treats are no longer considered a “temptation” but rather a customer favourite, taking the frustration and monotony out of some restricted-calorie ...Read more about this post
November 12, 2015 Whether it’s succulent lobster from Prince Edward Island, scallops from Nova Scotia, mussels from Newfoundland or spot prawns from British Columbia, Canada is home to some of the world’s best shellfish and seafood. Canadian Restaurant & Foodservice News recently asked several of Canada’s top seafood suppliers and experts to weigh in on the latest developments, ...Read more about this post
July 27, 2015 Press release
While chicken still holds its status as the centre-of-plate star for both consumers and operators, demands are shifting. More consumers are looking past poultry to seafood, vegetarian and vegan options. Utilizing proprietary intelligence and exclusive consumer data, Technomic’s Canadian Centre of the Plate Consumer Trend Report identifies and analyzes menu and consumer trends impacting ...Read more about this post
November 11, 2014 Portable meals and snacks: A healthy way to increase restaurant sales By Devon Peart
November 11, 2014 People today are in a rush; there’s no doubt about it. Foodservice operators can help by offering meal options that save people some of their precious time. Slow food has its place, absolutely. But there’s also a place for meals and ...Read more about this post
June 26, 2014 Press release
June 26, 2014 The Top 200 Canadian restaurant chains achieved $29.2 billion in sales last year, accounting for roughly 60 per cent of Canada’s total restaurant sales, according to Technomic’s Top 200 Canadian Chain Restaurant Report. Keeping on par with the overall foodservice industry, the largest 200 chains saw sales grow more than four per ...Read more about this post
June 17, 2014 By Janine Windsor
June 17, 2014 Food trucks, as they exist now, are a relatively new face on the food service block. Gone are the days of simple sandwich trucks that only visit labour worksites. The food trucks of today are hip and trendy, serving up everything from comfort food to gourmet items and desserts. They are ...Read more about this post
May 6, 2014 By Liz Teodorini May 6, 2014 The busy summer season offers tremendous opportunities for profitability, particularly for restaurateurs. However, the tendency is to overspend because business seems to be booming. Too often, restaurant owners over estimate and lose sight of profitability margins by stocking too much product, overstaffing, or throwing money at expensive promotions. If you’re looking ...Read more about this post
December 4, 2012 By Diane Chiasson
Move over burger bars and head-to-toe meats. It’s time to focus on vegetables! Leafy greens, exotic roots and other locally-grown vegetables are set to take centre stage this year, as our world continues to demand healthier foods.
Restaurant and foodservice operators will also be more accommodating to the growing population of vegans, and those ...Read more about this post
September 13, 2010 By Diane Chiasson
Everyone in the restaurant industry knows that your menu is your most important marketing tool. What’s on your menu – whether it’s online, a brochure in the mail or regular foot traffice – will either convince potential customers to walk into your restaurant … or keep walking.
But before you rip up your existing ...Read more about this post
