Industry Insights Archive

  • Flavour Forecast: Mexicana Vegana

    July 10, 2019
    Sponsored by Club House for Chefs You may not have noticed, but this amazing duo has been suddenly appearing in restaurants and food halls in major cities across the globe. Now is the time to explore and discover a whole new side of Mexican food in your kitchen. Start with traditional antojitos (small bites) so everyone ...
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  • Bringing Authentic Pai Cooking to Toronto

    July 4, 2019
    By Club House for Chefs | Photos by Josh Tenn-Yuk, A former nurse in Thailand with a passion for food since learning to cook in her mother’s kitchen, Chef Nuit Regular came to Canada in early 2006 and has been introducing true Thai to Toronto’s taste buds ever since. Recognized for her signature Northern Thai street ...
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  • Flavour First Approach: Top 5 Facts About Cattlemen’s® BBQ Sauces

    June 20, 2019
    By McCormick Canada We can all remember the taste of mouth-watering, fall-off-the-bone ribs slathered in our favourite BBQ sauce. Whether you’re into smoky, spicy, tangy or all of the above, the options are endless and constantly evolving. Chefs, home cooks and BBQ sauce connoisseurs alike, work endlessly to elevate flavours by incorporating fresh ingredients into their ...
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  • Flavour Forecast : Need For Seed

    June 7, 2019
    By McCormick Canada Little package. Giant punch! We’re talking seeds of the crunchy, citrusy, nutty, buttery and pungent form. It’s time the whole world started sprinkling, cracking, crusting, toasting and of course eating them on everything — like overnight coconut guava basil seed pudding, Cajun puffed lotus seed snack mix and gomasio, a Japanese black and ...
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  • The Flavour First Approach: Meet McCormick Canada’s Juriaan Snellen

    April 24, 2019
    By McCormick Canada As executive corporate chef for McCormick Canada, Juriaan Snellen has a passion for flavour and a wealth of culinary experience. Juriaan is originally from Europe and has significant culinary experience in quick service, casual dining and fine dining environments. In addition to his chef de cuisine certification, he has a degree in hotel management ...
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  • Delivering on Delivery: Fries that go the distance

    March 27, 2019
    When it comes to dining, convenience continues to be top of mind for consumers. Online ordering, on-demand expectations and hectic schedules are changing the way people eat. They are increasingly looking for speed and ease without sacrificing quality, taste and variety. Last year, delivery and take out outperformed total traffic across full service, QSR and retail ...
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  • New, Novel and Spicy: Kraft Heinz condiments find new life in traditional dishes

    February 28, 2019
    By Thomas Heitz At Kraft Heinz, we’ve got you covered when it comes to condiments. For starters, Heinz Ketchup is a household name and foodservice staple that’s associated with time-tested tradition and taste. It’s the classic ketchup, and every BBQ, picnic, family outing and gathering reminds us of it. But we don’t just do ketchup: Heinz ...
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  • Capitalizing on Comfort

    December 13, 2018
    As the days shorten and the temperature begins to drop, Canadians have more than a few reasons to cosy up inside and share delicious comfort food with friends and family. It’s clear — comfort food season is upon us, so how can operators capitalize on this growing trend? Success Starts With Menu Selection Old is new again ...
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  • WTF: How to Max Out Underused Equipment

    November 22, 2018
    When was the last time you looked around your kitchen and focused only on the equipment. How frequently is it used? At what times of day? Are you using all of your equipment as efficiently as possible to share the load during peak service? Or, maybe you’re considering changing your apps and sides but don’t know what to ...
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  • Instagram worthy fancy soft serve!

    June 12, 2018
    Not to be confused with the well-loved, time-tested curl-capped cone, this new trend of fancy flavoured upscale soft-serve is going main stream growing from its humble artisanal beginnings! These delicious flavour concoctions are the perfect receptacle for eye-catching toppings making them all the more Instagram worthy and shareable on social media! Now is the perfect time ...
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  • Music Drives Restaurant Success

    December 15, 2017
    Imagine walking onto what you would expect to be an upbeat patio only to be welcomed by silence. Awkward, right? Music is an emotionally-rooted medium that draws on nostalgia and emotion to set a comfortable ambiance. And when it’s not there, customers notice. Whether looking to experience authentic Indian food, a rowdy Irish pub, or a romantic ...
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  • How to Make the Most of Live Music in Your Restaurant

    November 7, 2017
    Live music can be an effective way to attract customers to your restaurant and encourage them to spend more money on food and drinks. Music and food share an intimate connection: they conjure emotional responses that give your restaurant more personality and create memories for your customers. Bringing these two elements together is also a ...
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  • Getting Real with Cleaning Myths

    November 6, 2017
    By: Tom Bell, PhD Effective, safe and cost efficient cleaning isn’t as easy as most people assume. Even within the professional community, many cleaning myths exist that perpetuate misconceptions about proper methods and procedures. Below I’ve outlined a few cleaning myths I hear most often. The more cleaning professionals know, and the better trained they are, ...
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  • Build Your Restaurant’s Brand with Music

    October 3, 2017
    Canada’s restaurant industry generates $80 billion in annual sales, which means there are many restaurants competing for customers’ attention. In a crowded market of trendy menus and eye-pleasing decors, foodservice brands are looking to distinguish themselves and create a sense of place that goes beyond catchy slogans and a memorable name. Restaurants and bars that incorporate ...
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  • Achieving a Proper Sanitation Program for your Foodservice Operation

    October 2, 2017
    According to the Centers for Disease Control and Prevention (CDC), an estimated 48 million Americans (or roughly 1 in 6 people) become sick from foodborne diseases every year. With this in mind, it’s important to recognize the significance of a proper sanitation program and how to best achieve one in any foodservice operation. Implementing a thorough ...
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