April 20, 2020 By Alice Sinia, PhD As spring approaches, that means active pest season is right around the corner too. Before it gets here, you want to be sure that your pest management program is as effective as possible. Even with the best of programs focused on proactive, preventive maintenance, sanitation and ongoing monitoring, there are still several ... Read more about this post
March 17, 2020 MediaEdge Communications is a leader in providing print and digital media products for foodservice professionals, such as Canadian Restaurant & Foodservice News magazine, our weekly Restobiz Bytes E-Newsletter, our website Restobiz.ca, the @RestobizCRFN social channels, and our annual Canadian Restaurant & Bar Show. We are monitoring the ongoing COVID-19 public-health situation very closely, and deeply ... Read more about this post
March 4, 2020 The increasing spread of coronavirus continues to make headlines around the world, and business owners and operators across all industries are paying attention. It’s imperative for professionals in the restaurant and foodservice industry to do the same. As of this week, there are more than 94,000 confirmed cases around the world. There are currently just over ... Read more about this post
March 2, 2020 By Alice Sinia, PhD Customers expect a sanitary and pleasant dining experience each and every time they visit your restaurant – and that includes trusting that pests will not interfere with their meal or make them sick. Certainly, any pest caught loitering in or around a restaurant can cause damage to one’s hard-earned reputation and can ... Read more about this post
February 21, 2020 Press Release SASKATOON, Saskatchewan and NEW YORK, NY — 7shifts, the leading labour-management platform for restaurants, just released a comprehensive study covering key insights and statistics about the state of the restaurant labour management industry and where it’s headed. The survey was conducted with over 1,000 restaurant managers, owners, and executives across North America and includes ... Read more about this post
November 19, 2019 By Heritage Parts Cleaning any piece of equipment is crucial to getting maximum efficiency out of it. Food debris and char can build up on a commercial griddle and quickly affect the cooking process and can change flavour profiles. It can also cause uneven cooking on certain items and pose a health risk if the food ... Read more about this post
September 27, 2019 By Gregory Furgala, in partnership with Rational Canada Ovens, stoves, grills, planchas, fryers, refrigerators and innumerable small appliances make up a conventional restaurant kitchen. At peak hours they’re running full bore and using a prodigious amount of energy, eating into restaurant owners’ budgets and slim margins. With the exception of wood oven-only restaurants, a steep monthly ... Read more about this post
May 14, 2019 By Divakar Raju
While we tend to assume foodies are Instagramming Millennials, there are other important players leading the charge in the evolution of food culture. Boomers are huge influencers, and they lend their clout to different areas as they retire. According to StatCan, 5,000 Canadian Boomers are retiring each week. A boom that once represented birth ... Read more about this post
April 9, 2019 By Doug Radkey
Day after day, foodservice providers in hotels, schools, hospitals, convention centres, casinos and other large facilities prepare and serve hundreds, sometimes thousands, of meals to their unique guests. Managing those numbers requires a corresponding volume of human resources, sales data, inventory and multiple menus as well as the support of effective leaders and ... Read more about this post
September 21, 2018 By Alice Sinia
Outside may be buzzing with pest activity right now, but when temperatures begin to dip, restaurants will become even more enticing to pests seeking shelter from the cold — along with food and water — this fall. And if pests find safe harbour inside, they can breed and quickly become an infestation, posing ... Read more about this post
June 21, 2018 From the winter 2017 issue of CRFN
Canadian Restaurant & Foodservice News asked Phil Beauvais, market manager at Hobart Canada, and Rodney Yeung, professional division product manager at Miele Ltd., about the latest trends and developments in commercial ware and dish washing. Read on to hear what they had to say.
What are some of the most ... Read more about this post
June 14, 2018 From the winter 2017 issue of CRFN
By Alex Fraser
The Canadian foodservice industry continues to see innovating new technology that’s having a positive impact, creating efficiencies for restaurants across the country. As we quickly approach the new year, we’ll touch on some of the new technology that could impact restaurant operations in 2018 and beyond.
Table Location Systems
How many ... Read more about this post
May 2, 2018 By Merilee Kern
When British technologist Kevin Ashton coined the term “Internet of Things” in 1999, referring to a network connecting not just people but the everyday objects around them, it was a concept both fantastical and futuristic. But with a new emphasis on food safety engendered by the sweeping reforms of the FDA Food Safety ... Read more about this post
April 5, 2018 By Jo-Ann McArthur
Last month I told you how Millennials are disrupting your business. This month I’m exploring the many ways new technology is causing its own disruption in our industry. From mobile apps to Virtual Reality, digital tech is changing the landscape for guests and owners alike.
So, what is the role of digital and technology ... Read more about this post
March 28, 2018 From blenders to sous vide equipment, more and more restaurant operators are discovering they can get a lot of innovative bang for their buck from small commercial kitchen appliances.
Canadian Restaurant & Foodservice News recently spoke with leading manufacturers about their latest products and recent developments in small appliances. Read on to learn more about what’s ... Read more about this post