May 1, 2017 By Matt Bradford
Smart equipment. Connected apps. Cloud-based checklists and online training. It takes just one peek behind the counter to see how cutting-edge technologies are making commercial kitchens more productive, efficient, and attuned to food safety issues.
And it all goes back to connectivity. More and more, kitchens are relying on equipment with advanced sensors and ...Read more about this post
April 24, 2017 By Beatrice Povolo
Deciding where to dine out is a common debate in our household. As a family of five, everyone has their favourite place and sometimes it’s a challenge to get everyone to agree. However, one thing we all agree on is that whichever restaurant we select, it must have safe meal options for my ...Read more about this post
April 17, 2017 By Roger Mittag
I’m going to start this discussion with a simple premise: The consumer should be at the heart of every draught beer decision you ever make.
It takes seven seconds to make a first impression, and we all know how important that is. So, a properly poured and served draught beer leaves a quality image ...Read more about this post
March 22, 2017 By Alice Sinia, Ph.D.
Pests are a year-round threat to restaurants, which provide an endless supply of food, water and shelter. But they aren’t the only ones keeping foodservice establishments top of mind – local news outlets often report poor health inspection scores; diners can easily share pest sightings on social media and many restaurant health ...Read more about this post
February 7, 2017 By Laurie Harada and Carla Da Silva
The arrest of a waiter at a Sherbrooke, Que. restaurant earlier this year, prompted by a customer’s severe allergic reaction, has triggered a spirited public discussion into where responsibility lies in protecting Canadians with food allergies.
For individuals with food allergies and their families, stories like this hit home. Having ...Read more about this post
December 28, 2016 By Andrea Lobel Shainblum
When Katrina Guy took the first bite of her meal at a popular Toronto restaurant, she immediately knew that something was very wrong. She’d told her server about her fish and shellfish allergies, and was reassured that her meal hadn’t been fried with her allergens, but despite that, her lips and cheeks ...Read more about this post
December 5, 2016 Pests can be a real pain anywhere, and hotels are no exception. Hotels may try to diversify themselves in different ways, and one common option is to add a restaurant. Managers may aspire to develop a five-star restaurant, but this establishment will have no stars if pests are crawling through it. Consider these tips to ...Read more about this post
October 27, 2016 By Dr. Alice Sinia
There are many factors that make a restaurant a success. The obvious include good food, service, location and reputation, but there are other factors that aren’t as evident. Take pest control, for example. It might not be top of mind, but failing to establish an effective pest management program can lead to ...Read more about this post
October 24, 2016 By Kevin Freeborn
Allergies are coming back into the picture in a big way. In 2015, one of the largest surveys conducted on the subject revealed that one in 13 Canadians has a serious food allergy – 7.5 per cent of children and adults. Conscientious restaurateurs, foodservice operators and chains already have some systems in place ...Read more about this post
September 20, 2016 By Merilee Kern
Ultraviolet lamps safeguard every home, restaurant, retail store, business office, school and any other location where people share air and touch the same spaces
The dreadful multistate E. coli outbreak at Chipotle, which hospitalized 21 and prompted JP Morgan analysts to forecast the company will have lost three years of earnings between fiscal years 2014 ...Read more about this post
August 17, 2016 By Alice Sinia
As a restaurant operator, you know how challenging it can be to keep a culture of cleanliness in your kitchen. With staff coming and going, good routines and habits can be hard to reinforce. Errors in kitchen sanitation can lead to bigger issues, such as contaminated food, botched health inspections or worse.
Foodborne illnesses, ...Read more about this post
May 31, 2016 By Dr. Alice Sinia, Ph.D.
Each season brings different challenges when it comes to pest prevention. Some pests that bug you during the spring and summer months are not likely the same pests that will bother you in the fall and winter. For this reason, regardless of the season, it’s important to take a customized approach ...Read more about this post
April 20, 2016 By Kevin Freeborn
When customers visit your restaurant, they notice several things — the taste and presentation of the food, the quality of the service and the ambience created by the lighting and décor. But one thing that may not immediately be apparent is the safety of the food they are about to eat. For any ...Read more about this post
April 8, 2016 By Alice Sinia
For the second consecutive year, Canada has ranked as a top country for LEED® green buildings. LEED is the internationally recognized mark of excellence for green building. Canada’s high ranking could be in response to growing consumer interest in protecting the environment. Food service establishments have followed the overall consumer interest trend of ...Read more about this post
November 24, 2015 By Joni Huang
November 24, 2015 Anaphylaxis, the most serious type of allergic reaction, is a growing public health concern. With an estimated two per cent of Canadians – approximately 700,000 people – at risk of anaphylaxis from food and insect stings1, the restaurant industry faces an increasing number of requests to accommodate food-allergic diners. You can ...Read more about this post
