Order Up Blog Archive

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  • Creative science, space-driven concepts and robots: Food for thought for the future

    February 20, 2018
    Food scientists, beekeepers and even sanitary-minded robots are making waves in the restaurant and foodservice industry and impacting how the future of food will play out not just on Canada’s culinary stage, but on the global stage. Here’s an exciting round-up of some of the top industry disruptors and ideas transforming the restaurant and hospitality ...
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  • A closer look at grocerants: A step towards a convenient and efficient future

    February 16, 2018
    Just when we thought we couldn’t reinvent the wheel, we see timeless concepts turned upside down to accommodate an ever-changing society. The food and hospitality industry is one realm that is leading the way with innovation, bringing concepts together to better serve customers. An exciting innovation that is emerging is grocerants – the combination of grocery ...
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  • No lineup at your door? One is now just a click away

    August 18, 2017
    By Jeni Marinucci You see a huge line outside the restaurant or bar you’ve been looking forward to visiting. In most cases, you’d turn and walk away, preferring to eat somewhere you are likely to get a seat. But not everyone – nor every business owner – thinks this way. For some, a lineup outside an ...
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  • Is having a cocktail or wine with dinner in danger?

    August 14, 2017
    By Jeni Marinucci There are some changes brewing in the Canadian restaurant industry and as of now, few owners seem happy about it. Come to think of it, many patrons aren’t going to like it either. What could make each group equally as frustrated? Yes, it’s regarding alcohol rules and regulations. This time around, it has to ...
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  • Trailer Park Boys branch out from park to restaurant

    July 6, 2017
    By Jeni Marinucci The Trailer Park Boys have long been a mainstay of alternative, somewhat purposefully lowbrow Canadian television. On air for over 12 years, the three men and the Nova Scotian trailer park characters they portray – Ricky, Julian and Bubbles – have found a niche in the Canadian market and it has now extended ...
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  • Restaurant patrons need their space

    June 26, 2017
    By Jeni Marinucci Dining can be an intimate experience, but patrons usually like to limit that intimacy to their immediate parties. However, it’s becoming harder and harder to do so, with the new trend of restaurants creating closer-quarter dining areas. Some restaurants are now cramming as many tables physically possible into smaller dining areas, and the reasons ...
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  • Indigenous chefs bring cultural flavour to restaurant menus

    June 16, 2017
    By Jeni Marinucci With Canada’s 150th birthday barrelling towards us this July, restaurants are preparing themselves – and their menus – with a decidedly Canadian-flavoured bent. Of course, Canadian staples like Alberta beef, Quebec maple syrup and Maritime seafood will feature heavily, but diners seeking a more authentic Canadian cuisine are in luck; with a growing ...
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  • Saskatoon restaurant owners become rooftop beekeepers

    June 7, 2017
    By Jeni Marinucci Edyta Sieminska co-owns Calories Restaurant with her husband, and the partners of this Saskatoon-area eatery believe in using local products whenever necessary. With their new rooftop beekeeping venture, “local” has become literally just a floor above. While sourcing local foods – or going “localvore” –  is something that’s been around since the dawn of ...
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  • Ontario sets minimum wage at $15 – but wait; there’s more, and it’s worse

    May 31, 2017
    By Jeni Marinucci Many are celebrating Ontario Premier Kathleen Wynne’s decision to push the provincial minimum wage to $15 an hour by 2019. Smaller changes to pay will take place first, bumping the current general minimum wage of $11.40 to $14 at the opening of 2018, providing a year for small businesses to hopefully get their ...
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  • Upscale dining sets sights on airport terminals

    May 26, 2017
    By Jeni Marinucci Air travel and “gourmet dining” are terms not typically used synonymously. In fact, if you think about how excited we get when an airport terminal coffee comes close to “acceptable,” it’s clearer than ever that food standards at travel hubs are not generally top notch. Food choice and palatability is not something given ...
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  • Ikea: Have meatballs; will travel

    April 21, 2017
    By Jeni Marinucci Who doesn’t love Ikea? It’s a one-stop shopping for affordable, take-it-with-you home needs and décor, and let’s be honest: the place showcases some amazing furniture engineering marvels. But is the food in the store cafeteria a real feature? Do people travel there from across state lines (upwards of 30 per cent of visitors ...
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  • A slice of the market: Canadians about to get more cheesecake

    April 13, 2017
    By Jeni Marinucci It’s been a common destination for American diners for years, and four decades have passed since The Cheesecake Factory arrived on the restaurant scene in the United States. Now, after innumerable burgers grilled and large slices of dessert served, the chain is making inroads in the Canadian market with the announcement that the ...
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  • Pay-what-you-can restaurants making mark in Abbotsford

    April 11, 2017
    By Jeni Marinucci How many times have you eaten a restaurant meal that made you think, “I wouldn’t pay two dollars for this?” Likely a few, although to be fair, we’ve also all dined at places where the quality of the food far outpaced the low cost. An Abbotsford, BC man is rethinking the way we ...
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  • Are restaurants missing the mark with kids’ meals?

    April 3, 2017
    By Jeni Marinucci It wasn’t long ago that traditional kids’ meals were adult meals – just smaller. But with dining out becoming an ever-growing part of our culture, for reasons including easing time constraints on busy families, many parents still face challenges finding healthy meals kids will actually eat. Is the scourge of the “dinosaur-shaped chicken fingers ...
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  • Limited gluten-free options in foodservice

    March 31, 2017
    By Becka Crowe Gluten. What do you know about it? How many of your customers enquire daily about gluten-free options? Is your kitchen set up to accommodate it?  ‘Gluten-free’ has become a trendy term in the food industry associated with healthy eating. However, for many individuals it’s not followed to be up on the latest fad. ...
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