From Farm to Table to Sustainability

By Gregory Furgala The local food movement sparked a boom of pastoral-chic restaurants that introduced city dwellers to meat raised and produce grown at nearby farms. In what seemed like an overnight phenomenon, Canadian diners clamoured for whey-fed pork chops, grass-fed steak and foraged spring onions from towns they recognized, not just pork, beef and […]

Five ways to maintain low food costs

By Jordan Knox Restaurateurs may have started seeing a trend of food costs rising and profit margins shrinking, which puts an increased focus on managing the controllable costs as much as possible. Many costs associated with owning a business are fixed: rent, utilities and to some extent, staffing. The one intangible that can make or […]