June 21, 2022 For so many operators in Canada’s foodservice industry in 2022, the future will be a hybrid of the pre-pandemic emphasis on the indoor dining experience and the increasingly digitized stream of off-premises consumption that surged in prominence during the pandemic. Balancing these two focuses will be a challenging task for restaurants, particularly alongside the perpetual tests ...Read more about this post
June 8, 2022 Lamb is an increasingly popular choice for chefs as well as consumers both dining out and eating in. Menu Matters reports that there’s been a 14 per cent increase in lamb in casual dining over the last 10 years and a 19 per cent increase in quick-service in just the last four years, demonstrating that lamb ...Read more about this post
June 2, 2022 If you’re looking for a way to incorporate the delicious and versatile taste of high-quality lamb into your menu, there’s no better choice than Australian lamb. Australian lamb sold in Canada and the U.S. is climate-neutral, pasture-raised, all-natural, and free of artificial additives. An unwavering commitment to quality and integrity, combined with the rich unspoiled environment ...Read more about this post
April 13, 2022 After a very difficult two years for the Canadian culinary industry, it’s important to shine a light on the country’s talented and hardworking chefs. The S.Pellegrino Young Chef Academy Competition does just that, giving centre stage to the culinarians of the future. Now in its fifth year, the competition offers young chefs an inspiring and ...Read more about this post
March 23, 2022 With the foodservice industry finally returning to full capacity in many provinces and other pandemic health measures such as mask mandates and proof of vaccination being dropped in many jurisdictions, restaurant operators, staff, and diners need to know they are in the safest environment possible. In a world in which the standards of health, safety, and ...Read more about this post
March 21, 2022 After all the Canadian foodservice industry has gone through over the last two years, there has never been a better time to celebrate the country’s young chefs. The closures, restrictions, and other ramifications of the COVID-19 pandemic have taken a damaging toll upon Canada’s culinary community and challenged the livelihoods of chefs nationwide. The pandemic hit ...Read more about this post
February 15, 2022 The new world of foodservice needs a new solution. It’s clear that automation and increased efficiency have become more important than ever for restaurateurs over the last two years of the pandemic. In this context, tools like Bar Connect can be lifesavers for restaurants. Bar Connect offers an extensive range of efficiency benefits for foodservice operators, ...Read more about this post
January 18, 2022 An evolving world of foodservice requires an evolving kitchen. For many chefs, cooks, and restaurateurs, conventional appliances and equipment no longer cut the mustard. In an industry constantly facing new challenges, time and money are resources nobody can afford to waste. The wide range of commercial foodservice facilities may have different customers and different menus, but ...Read more about this post
November 30, 2021 Getting a restaurant up and running can be challenging, especially when you’re far from home. Learn how these five Canadian restaurateurs found success by honouring their roots and giving back. Ask any restaurateur what keeps them going, and chances are, you’ll hear a few stories about where they come from. Especially for restaurant owners who emigrated from ...Read more about this post
November 30, 2021 Chef Roy’s Green Curry Mac & Cheese This vegetarian recipe was created for Club House for Chefs by Roy Oh, Chef-Owner of Anju Restaurant in Calgary. Ingredients (serves 4) 200 grams chickpeas 1 garlic clove, minced 1 Tbsp cilantro, chopped 1 Tbsp Thai basil, chopped 1 Tsp olive oil 400 grams elbow macaroni 5 Tbsp butter 5 Tbsp all-purpose flour 8 Tbsp Thai Kitchen® Green Curry ...Read more about this post
November 26, 2021 With a diverse population and a rich and ingrained history and culture, one of the many things Montreal is famous for is its thriving food scene propagated by a variety of talented and innovative chefs from all backgrounds. Club House for Chefs was lucky enough to spend some time with four chefs who are helping to ...Read more about this post
November 23, 2021 After a challenging couple of years, restaurateurs have learned how to adapt to keep their doors open and their businesses thriving. The rise of off-premise dining and third-party delivery point to online ordering as a key component of engaging today’s customers with the convenient, fulfilling experiences they crave. A new report by DoorDash, 2021 Restaurant Online ...Read more about this post
November 15, 2021 Restaurant and bar operators are faced with an increasing need to streamline their operations better than ever before. At a time when the margins have become thinner and the pressure has become more intense, let Bar Connect take some of the load. Bar Connect is a tool that helps operators create a safer space, reduce food ...Read more about this post
November 15, 2021 Explore how Roch Le Coq introduced fried chicken to Montreal and grew their business with a delivery partnership. Read more about this post
November 8, 2021 No matter what your kitchen’s got on the ‘que each season, there’s a Cattlemen’s® BBQ Sauce for that. The world-class flavour standards and performance of Cattlemen’s® BBQ Sauce are unmatched. Each of our thick, tomato-based sauces offers better coverage and cling. https://www.youtube.com/watch?v=zOx9U7qAoH0 So, however you choose to use or customize your kitchen’s needs, we’ve got your back. Learn ...Read more about this post
