From the summer 2018 issue of Canadian Restaurant & Foodservice News By Jill Carte Imagine the following scenario: A Canadian school district comprised of 20 different schools serves at least one — if not two — meals a day to 50,000 school children. Because Canada, like the U.S. and many other parts of the world, […]
By Geoff Wilson Despite growth in healthcare and education, overall institutional foodservice sales in Canada declined in 2015, reflecting the significant influence that demographic, economic and even environmental factors can have on this major sector of the Canadian foodservice industry. According to fsSTRATEGY’s newly released 2016 Canadian Institutional Foodservice Market Report, total Canadian institutional foodservice […]
By Sean Moon Whether it’s a prestigious culinary institution such as Ottawa’s Le Cordon Bleu, a respected college program such as those offered by George Brown or Holland College or just the plain old school of hard knocks, earning their cooking chops in restaurant kitchens across the country, chefs have long had a variety of […]
