Press release Silver Chef, Canada’s leading dedicated hospitality funding partner, recently announced $500 million dollars to provide to Canadian hospitality businesses, to help them grow and achieve their potential over the next five years. The $500 million investment is open to all Canadian hospitality businesses, including restaurants, coffee shops, pubs, clubs and franchises. This financing […]
Press release Beer consumption in Canada and foreign demand for Canadian-brewed beer accounted for $13.6 billion in economic activity in 2016, according to a new Conference Board of Canada report. “Consuming a Canadian-brewed beer supports many more jobs and businesses beyond the local brewery,” said Pedro Antunes, Deputy Chief Economist, The Conference Board of Canada. “No matter where Canadians buy beer, they support […]
Press release Industry innovator Jack in the Box reveals an industry breakthrough with the introduction of fast food’s first 100 per cent Ribeye Burger. Challenging consumers’ expectations of what’s possible in QSR, Jack in the Box has continued to own unexpected flavors and ingredients to draw consumers through its doors (and drive thru). “Jack in […]
Press release Let’s dig in! Chatelaine: The Big Dish is a day-long, women-focused event for those who are passionate about all things food. With engaging and thought-provoking keynote sessions, kicked off by celebrity chef Lynn Crawford, the event will also feature lively panel discussions, candid interviews, and meaningful networking opportunities with women from all areas […]
Education: Professional chefs diploma Career path: Michelin-star establishments Years of experience as a chef: 25 What are your earliest memories of cooking? The smell of my mom chopping furry mint, which grew just outside the backdoor for roast lamb for Sunday lunch. Why do you think you were drawn to a culinary career? Both my […]
By David Swanston Even though Canadian diners are spending more and restaurant visits are on the rise, operators are faced with a growing number of challenges when it comes to trying to improve stagnant revenues. Whether it’s trying to hold on to fickle customers looking for change or simply the reality of an overcrowded foodservice […]
We spoke with David Lee, executive chef of Toronto’s Planta restaurant, on the challenges of opening Planta and his philosophy about the foodservice industry. Education: UK Hertfordshire School Years of Experience as a Chef: 20 years What are your earliest memories of cooking and why do you think you were drawn to a culinary career? […]
By Kavita Sabharwal Consumers are always changing, and so are their food and drink preferences. What they want and what is important to them continues to evolve, and the industry is keeping pace with those needs. In recent years, health trends such as superfoods, pulses and smoothies have taken the world by storm, putting an […]
By Jeni Marinucci Let’s be honest; the news isn’t great. Word comes this week that the restaurant industry may be facing its lowest revenue growth year since 2011, according to a recent report released by The Conference Board of Canada. The report, “Canadian Industrial Outlook: Food Services—Winter 2017,” which can be read in its entirety […]
Whether your like to top your hot dog with ketchup (in Chicago it’s a no-go!) or mustard, be prepared for some new kids on the condiment block. As our panel of industry experts recently told CRFN, topping your favourite foods with old standbys just isn’t going to cut it anymore. Read on to hear what […]
