Food Focus

  • What does COVID-19 mean for the future of the buffet?

    December 16, 2020
    One segment of the foodservice industry that may see some of the greatest changes of all post-COVID-19 is the beloved buffet.
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  • A glimmer of hope: How one Winnipeg bistro is surviving COVID-19

    April 3, 2020
    By Sara Burnside Menuck Danny Van Lancker and Jill Flynn had a singular vision when they opened Rae’s Bistro in Winnipeg, 19 months ago: To achieve that elusive trifecta of exceptional service to guests, exceptional treatment of staff, including health benefits, all while serving the best food humanly possible. Taking what they knew of the restaurant ...
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  • With Planted, Chef Liana Robberecht turns her long-time love affair with vegetables into spectacular experience

    March 3, 2020
    By Sara Burnside Menuck Chef Liana Robberecht is firmly planted in Canada’s food scene. Trained in both culinary and visual arts, she led Calgary’s Petroleum Club for over 18 years before joining WinSport as executive chef in 2015. She’s won numerous industry awards, including being named 2011’s Chef of the Year by the Alberta Foodservice Expo ...
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  • Chef Alex Chen teams up with Chop Steakhouse & Bar to bring a special, limited-time menu to steak-loving Canadians

    February 19, 2020
    Press Release Calgary, AB – Chop Steakhouse & Bar’s executive chef, Stephen Clark, has collaborated with his old friend and mentor, 2019 Pinnacle Awards Chef of the Year, Chef Alex Chen, to bring a delicious, limited-time menu across Canada as part of the Steak Masters – In Pursuit of Perfection tour. The tour and accompanying menu ...
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  • It’s time to TURN UP the Heat for International Women’s Day

    February 19, 2020
    It’s a well-known fact that foodservice is a tough industry. It’s even tougher if you’re a woman – and yet, women across Canada continue to strive and succeed in culinary careers. On March 5, Canadian Women in Food (CWIF) is stirring things up for International Women’s Day with its TURN UP The Heat charity dinner ...
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  • Keeping up with the need for health and well-being in the growing Better-For-You category

    February 13, 2020
    By Julie Istead Thanks to heightened attention from consumers to the quality of food, the ‘Better For You’ dining category is growing faster than the foodservice industry can keep up. Consumers drive the food and beverage markets, and the demand for products starts to increase well before they hit the mainstream. Take, for example, the current growth of keto and the quick movement ...
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  • Waking Up to Foodservice

    February 3, 2020
    By Asad Amin One of the biggest casualties of time-crunched contemporary life is breakfast, which has become one of the most-skipped meals in Canada. However, for the savvy foodservice operator, the first meal of the day offers fresh opportunities Modern-Day Breakfast “Eat breakfast like a king, lunch like a prince and dinner like a pauper,” or so the saying ...
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  • Flavouring the Future

    November 7, 2019
    Windsor Salt gives young chefs the culinary experience of a lifetime! By Brittany Failler, sponsored by Windsor Salt and the Culinary Federation In early July, a dozen young chefs from across Canada had the opportunity to travel to Niagara for a five-day exchange sponsored by Windsor Salt, taking in the region’s restaurants, wineries and, of course, new, ...
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  • Growth Market

    October 15, 2019
    Canada’s Muslim population is growing, and reaching them requires halal options. Fortunately, meeting that demand is easier than you think By Salima Jivraj Here’s a term that might be new to you: Census Metropolitan Area or CMA. That’s what Statistics Canada calls a major urban centre and its surrounding area. Amongst the largest CMAs are Calgary, Edmonton, ...
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  • Concept Watch: Chinese comfort food, classic Americana and gourmet donuts

    October 4, 2019
    By Sophie Mir Why be a jack-of-all-trades when you might end up a master of none? The three featured franchises in this edition of Concept Watch are all masters of their particular craft, bringing form and focus to handmade noodles, house-ground burgers and fresh-made donuts. They also just so happen to trafficking in trending menu items, ...
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  • Between the Farm and Table: The GTA’s Greenbelt helps feed southern Ontario, but a food system is more than just farms

    June 14, 2019
    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 the ...
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  • The Skinny on Fat: It might be time to change up your cooking oil

    March 19, 2019
    By Gregory Furgala There’s no shortage of cooking fats out there, and not all of them are created equal. Performance varies from application to application, and switching to one for its health benefits may mean losing another feature, like a neutral flavour profile. Gently whisper “sear” near some, and you’ll be met with billows of smoke. ...
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  • From Farm to Table to Sustainability

    January 25, 2019
    By Gregory Furgala The local food movement sparked a boom of pastoral-chic restaurants that introduced city dwellers to meat raised and produce grown at nearby farms. In what seemed like an overnight phenomenon, Canadian diners clamoured for whey-fed pork chops, grass-fed steak and foraged spring onions from towns they recognized, not just pork, beef and scallions ...
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  • Alphabet Soup: The ABCs of soups from around the world  

    July 19, 2018
    A standby on Canadian lunch and dinner tables for generations, a steaming bowl of soup is often a go-to comfort food that brings back memories of childhood on cold winter days. But, with variations based on geography and climate, soups are also mainstays in hundreds of cultures and countries around the world, showcasing both unique ...
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  • Unique ingredients give pasta a healthy makeover

    April 18, 2018
    By Sean Moon Long the go-to meal for doting Italian grandmothers, spaghetti-loving kids and comfort-food aficionados, pasta has undergone a remarkable transformation in recent years. Today, the use of pasta in Canadian restaurants is less influenced by Nonna and more by such modern factors as clean-eating, plant-based or gluten-free diets and a world of unique and ...
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