Press Release Delivery, technology and health trends are changing the foodservice landscape and younger generations are leading this charge. Technomic’s 2019 College & University Consumer Trend Report explores this segment in depth, providing actionable recommendations for operators and suppliers to get ahead of the challenges and competition. “Students have high expectations from their foodservice experiences […]
Press Release Today, Food Network celebrity chef Corbin Tomaszeski unveiled his new signature menu items created specifically for Chartwells, the foodservice provider for schools in Ontario and Atlantic Canada. Current, fun, sophisticated and anything but boring, these new menu items aren’t your parent’s school lunches! Students at Sacred Heart High School will assume the role of judge as they taste […]
By Debbie MacMillan The Culinary Federation isn’t just for working professionals. Last year, the Okanagan Chefs Association, an active CF branch, introduced Chefs in the Classroom — Edible Education, an initiative that teaches kids in grades three and four to appreciate what they eat, how it’s made and where it comes from through in-class workshops and […]
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 […]
Press release This commitment will provide over 150,000 additional meals and support childhood development from coast-to-coast IKEA Canada is thrilled to announce a new partnership with the Breakfast Club of Canada to support childhood development in each of the communities where it operates. For each breakfast sold at IKEA Canada restaurants from November 1st to 30th, IKEA will […]
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 […]
