Healthy Eating

  • Seven tips for bringing convenience to your restaurant with home meal replacement

    December 5, 2013
    By Katie Jessop, Heart and Stroke Foundation registered dietitian December 5, 2013 It is no surprise that consumers like convenience. So much so that many try to eliminate as many stops along their daily routine as possible by combining grocery shopping and meal-planning into one trip. But this harried lifestyle can also give restaurants an opportunity to ...
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  • Five tips for shaking sodium off the menu

    August 13, 2013
    By Devon Peart, Heart and Stroke Foundation registered dietitian August 13, 2013 Canadians consume an average of 3,400 mg of sodium per day – far more than the recommended 2,300 mg. Most of this comes from processed foods, with only about six per cent coming from salt added at the table. This means that most of the sodium ...
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  • Game meats come into their own on Canadian restaurant menus

    July 18, 2013
    By Sean Moon July 18, 2013 Whether you’re a chef on the prowl for new recipe ideas, a restaurateur with your sights set on bringing in more curious customers or a health-conscious diner hunting for unique better-for-you menu options, Canadians now have more choices than ever to tame their desire for a walk on the wild side. From ...
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  • Eight reasons to offer more healthy choices at your restaurant

    July 17, 2013
    By Diane Chiasson There is definitely a growing market for healthier menu items in restaurants, with over 40 per cent of consumers claiming that they would prefer to visit a restaurant that offered healthier options. More studies have shown that the addition of healthier menu options also helps to increase business. While the majority of customers will ...
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  • Healthy eating vegetarian recipe

    July 8, 2013
    Kale Apple Radish Salad Courtesy of Liana Robberecht, Executive Chef, Calgary Petroleum Club July 8, 2013 Yields: approximately 4-6 Ingredients 1 tbsp. lemon zest Juice of 1 lemon ¼ cup extra-virgin olive oil 1 tsp. grainy mustard 2 tbsp. apple cider vinegar 1 tsp. Chinook Honey 1 tbsp. chopped fresh tarragon 8 cups coarsely chopped flowering kale, ribs removed 6 whole radishes , cut into six quarters 1 apple ...
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  • Gluten-free trend has significant impact on Canadian restaurant industry

    May 13, 2013
    Gluten-free trend has significant impact on Canadian restaurant industry Press release May 13, 2013 Gluten- and wheat-free orders increased almost 140 per cent since 2010 Canadians are becoming increasingly intolerant, or so it would appear when taking a closer look at restaurant orders, reports The NPD Group, a leading global information company. Interest in gluten- and wheat-free menu ...
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  • Restaurants going local with house-made food products

    May 25, 2012
    By André LaRivière May 25, 2012   The new ‘secret sauce’ is green Though they’re not always as vibrant as those in fashion or technology, culinary trends often look to exotic or radical concepts to grab attention. For example, you may remember predictions some years back that 100 per cent of restaurant dishes were going to be either ...
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  • Nutrition trends to watch for in Canadian restaurants and foodservice operations

    February 7, 2012
    Top three nutrition trends to boost your bottom line By Sue Mah February 7, 2012   One of the best things I love about my job is keeping up with the ever changing nutrition news and top trends. It’s exciting to see national and international news shaping the foods we buy and eat. Here are my top three nutrition ...
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  • Old is gold: Eight ways to draw in the 55+ crowd

    September 15, 2010
    By Diane Chiasson Guess which group of spenders has the most disposable income? Although most marketing companies believe the 18 to 40 year olds are the hottest group, the truth is baby boomers (born between 1946 and 1964) have the most cash to spend. Many in the 55+ group have retirement and pension plans that allow them ...
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