Industry Insights Archive

  • 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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  • How Music can Increase a Restaurant’s Profits

    August 28, 2017
    From slow jazz to trendy pop, music plays a central role in creating a restaurant that customers want to return to and recommend to others. Just as the decor and level of service impact a customer’s decision to order dessert or ask for an early bill, sound has the power to evoke the right ambiance ...
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  • The Evolution of the Lunch Side

    August 8, 2017
    Ordinary meets extraordinary as menus overhaul the familiar The days of plain are over. Canadians are looking to liven up the lunch scene and explore menus that offer exciting mains with tasty sides that are craveable and familiar, but with a twist. Even the most basic of sides is open to evolving, and Canadians are all ...
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  • Appetizers: Does Size Matter?

    July 1, 2017
    Whether savoured alone or shared with friends, appetizers are becoming a hot commodity among restaurant goers. What’s more, the popularity of bite-sized shareables has given rise to new innovations and fresh opportunities for foodservice providers. “The appetizer category presents an exciting opportunity for restaurant operators, who are often challenged to provide innovative menu items that are ...
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  • Boost customer satisfaction and loyalty through restaurant cleanliness

    June 5, 2017
    By Roy Getz, Chairman, Ohio Restaurant Association and P&G Professional Advisory Council Member Customer satisfaction is a key factor in the success of any restaurant and cleanliness plays a big role in that. Happy customers will spread the word about a great restaurant experience, become ambassadors for your brand and loyal patrons. For all of these ...
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  • Better Together

    June 27, 2016
    Advertising feature Today’s best power couple is Kraft Heinz. This new company represents an impressive portfolio of market-leading brands. By playing off each other’s strengths, Kraft and Heinz foodservice products give you an operational advantage. The brands you count on most—and the brands your customers love—are now all under one roof. Not only does that make life ...
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  • Deconstructing food fads

    April 21, 2016
    Dr. Joe Schwarcz busts myths and misconceptions about food and nutrition By Erin Ruddy Dr. Joe Schwarcz is both a scientist and a food lover. As the Director of McGill University’s “Office of Science and Society” he is well-known throughout Canada, and specifically in Montreal, for his entertaining and informative public lectures on topics ranging from the ...
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