Back of House

  • Concept Watch: Naan Kabob, Eggspectation, Mandy’s Salades Gourmandes

    June 11, 2024
    By Katie Belflower Standing out from the crowd is vital in today’s competitive landscape. We’ve teamed up once again with Technomic for this month’s Concept Watch, where we highlight three restaurants that are showing innovation and inspiration across the country. This edition focuses on Naan Kabob, Eggspectation, and Mandy’s Salades Gourmandes. Naan Kabob Platter Image Source: Naan Kabob Instagram ...
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  • How the new CFIA labelling regulations can affect your operations

    May 16, 2024
    By Hannah van Teylingen The Canadian Food Inspection Agency (CFIA) and Health Canada are stepping up their game with new food labelling regulations that are planned to kick in by 2024 and 2025. In today’s health-conscious world, these new regulations aim to enhance transparency, encourage smarter food choices, and make sure everyone – from foodies to ...
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  • Celebrate June’s best food holidays at your restaurant

    May 15, 2024
    There’s so much to celebrate in June, with food holidays that spotlight both sweet and savoury options. Give your guests something new to try, get everyone feeling festive, and expand your menu with a few of this month’s favourites – and you just might attract some new guests, too. Create a following for your festivities with ...
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  • Give your beverage menu a glow-up with summer’s top trends

    May 12, 2024
    With patio season in our sights, it’s the perfect time to take a look at your beverage menu and see where it can be spruced up. From cocktails to mocktails, choose trendy ingredients, interesting garnishes, and pretty presentation to take your drink menu to the next level. 84 per cent of consumers think that restaurants ...
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  • Using fresh ingredients to freshen up your menu

    May 9, 2024
    Canadians have such a short growing season that taking advantage of fresh, seasonal ingredients only makes sense. By incorporating ingredients that are in season, chefs can use produce at its most flavourful to enhance their dishes, support local farmers, and reduce the restaurant’s carbon footprint. 59 per cent of diners say are more likely to ...
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  • Keeping beef on the menu doesn’t mean sacrificing your sustainability goals

    May 7, 2024
    By Bob Lowe Climate change is impacting our societies, our natural world, and our children’s futures. We all want to be part of the solution, and some have suggested that one way the foodservice sector could improve its impact is by replacing beef dishes with plant-protein options. My view as a rancher is that, both on the ...
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  • Handwashing and the foodservice industry

    May 6, 2024
    Handwashing has always been a vital part of food safety and hygiene in the foodservice industry, with even more attention placed on that importance in recent years. Studies show that restaurant employees wash their hands about one-third of the time that they should, but frequent and proper handwashing protects diners from cross-contamination, limits the spread ...
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  • Sustainability and innovation in restaurant packaging

    May 1, 2024
    Sustainability continues to be top of mind in the foodservice industry from using greener products to limiting waste to innovation in environmentally-friendly packaging. Some QSRs are making strides to provide customers with the sustainable solutions they are looking for, paving the way for even more improvement in foodservice sustainability. RELATED: Meeting sustainability goals with a menu ...
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  • Trend Watch: Camelina, balsamic pearls, beet jam

    May 1, 2024
    By Katie Belflower Our monthly edition of Trend Watch with Technomic highlights three menu trends that are gaining popularity across Canada right now and looks at how Canadian restaurateurs are successfully incorporating them into their menus. This month’s edition features camelina, balsamic pearls, and beet jam. Camelina Some operators are featuring camelina in a variety of dishes on ...
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  • QSRs are diversifying their menus to draw in a broader customer base

    April 30, 2024
    Many restaurateurs are getting creative with their menus, adding new items, focusing on fresh flavours, and targeting new markets as they continue to compete for attention. Over half of restaurants plan to add LTOs to the menu this year, to up perceived value, and offer guests something new to try and a reason to visit. ...
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  • Embracing ethnic and global flavours on your menu

    April 29, 2024
    By Nandini Roy Chadry Today’s consumers are on the lookout for sophisticated and exotic cuisines infused with unique ingredients and bold flavours. With the rapid movement of people from one part of the world to another, the need for traditional food items that they are used to consuming is rising. This has created a massive market ...
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  • Spring’s swicy trend hits beverage menus

    April 24, 2024
    This season’s “swicy” trend, a mashup of sweet and spicy flavours is making its way onto beverage menus. According to research, the pairing of sweet and spicy flavours is up 38 per cent from last year on menus, with hot and honey flavours added to everything from chicken wings to burgers to beverages. Recently, Starbucks released ...
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  • 5 common misconceptions about automated refrigeration temperature monitoring

    April 23, 2024
    By Madan Kanala In fast-paced multi-unit restaurant operations, ensuring food safety and compliance with health regulations is paramount. One area where there are often misconceptions is in the realm of automated refrigeration temperature monitoring solutions. Despite these solutions’ numerous benefits, myths and misunderstandings may prevent restaurant operators from fully embracing these tools. This article will address ...
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  • 5 food holidays to celebrate in May

    April 17, 2024
    There is plenty to celebrate this spring, from Cinco de Mayo to Mother’s Day, but what about adding some creative food holidays to your restaurant celebrations? Featuring a food holiday in your bar or at your restaurant is a great way to drive traffic on slower mid-week days, give your regulars another reason to return, ...
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  • Menu hacks and their influence on QSRs

    April 16, 2024
    Restaurants have always created dishes to appeal to their guests, of course, but some QSRs have taken it to the next level, allowing Canadian customers to weigh in with hacks to influence their menus with custom creations. Last fall, Harvey’s launched its first customer-created menu item, adding the Pickle Pickle poutine to the roster, featuring their ...
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