January 27, 2021 La Poutine Week is back and isn’t letting COVID-19 stop it. The weeklong event returns Feb. 1 to Feb. 7 in partnership with SkiptheDishes and aims to “empower the Canadian restaurant industry, restaurateurs, servers, and foodies – all in celebration of poutine,” according to a release. This year, La Poutine Week will allow poutine lovers to discover ...Read more about this post
November 30, 2020 The federal government’s latest package to support Canada’s supply-managed dairy, poultry and egg farmers has been hailed by leading groups. Read more about this post
November 13, 2020 Technomic lifts the lid on what’s to come by assessing 5 Canadian foodservice trends we should expect in 2021. Read more about this post
October 5, 2020 ADP Direct Poultry has acquired Cami International Poultry Ltd, a poultry slaughter and processing company, effective October 1, 2020. Read more about this post
June 5, 2020 This month’s Concept Watch takes a look at three restaurants from across Canada with unique offerings and dedicated online followings. Read more about this post
June 1, 2020 Alberta’s home-based businesses that produce low-risk foods can now sell their wares without a food-handling permit. Read more about this post
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 ...Read more about this post
March 7, 2018 By Martin Kouprie
At the beginning in my cooking career I was taught the simple lessons — product knowledge, knife skills, butchery, cold and hot preparations, baking, simple pastries — you know, all the stuff to get you flying. Over time I added to these lessons and grew professionally, constantly learning while developing skills and building ...Read more about this post
March 21, 2017 By Sophia Walter and Alex Powell
Beans and legumes have grown in popularity over the past couple of years as an increasing number of consumers turn to vegetable-based protein and fiber sources. After 2016 was named the International Year of the Pulse, recognizing pulses as one of the most sustainable and nutrient-dense foods available, it led ...Read more about this post
July 26, 2016 By Lucia Weiler
Summer is almost over, which means we’ll soon be moving into the cooler months with a whole slew of different seasonal foods on offer. What better time to freshen up your menu to appeal to changing consumer demands, or update your nutrition knowledge?
Some of the greatest opportunities in foodservice are menu innovation, increased ...Read more about this post
April 13, 2016 By Sue Mah
“Anyone can cook a hamburger, leave the vegetables to the professionals.”
That is Amanda Cohen’s mantra. The Ottawa-born chef is owner of Dirt Candy, a restaurant on New York City’s Lower East Side. No stranger to creative cooking, she’s been a chef for almost 15 years and was the first vegetarian chef to compete ...Read more about this post
March 31, 2016 Local and organic: Do your customers care? Wondering whether to add local or organic items to your menus, and which products make the most business sense? These findings from an Ipsos Reid poll for Dietitians of Canada shed some light on what Canadians think about local and organic food, and identify their favourite products.
Local foods seen ...Read more about this post
March 31, 2016 Levon Kurkjian, vice president of marketing at Kettle Cuisine, wholeheartedly agrees: “In an era when food sensitivities are headline news, menuing a selection of gluten-free items no longer gives a foodservice operator competitive advantage; it’s now an expectation and a baseline point of entry.” The company was founded by Jerry Shafir – whose daughter was ...Read more about this post
September 10, 2015 September 10, 2015 </div></p>
<p>As a successful restaurant owner in Ontario’s wine region, Tony Visca knows that one of the biggest upsides of having a food-related business in Canada is the ever-changing seasons. In fact, learning to make the most of the freshest, local ingredients which are at their peak at specific times of year has brought ...Read more about this post
January 30, 2014 What “local” means: Understanding recent changes to Canadian food labelling
By Derek Ronde
January 30, 2014 It is commonplace to see the terms “local” or “locally grown” being used to describe items on a restaurant menu or products on a grocery store shelf. But what exactly do those terms mean? Does “local” mean that the product has to ...Read more about this post
