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The Spring/Summer issue of CRFN Magazine is now available!

In the optimistic spirit that often comes with spring and summer, we dive into today’s foodservice challenges and successes in this issue, with a look towards top trends and where we are headed through the remainder of the year.

Our Spring/Summer 2024 issue of Canadian Restaurant & Foodservice News examines the industry from menu trends to marketing, spotlighting staffing, and providing insight for achieving a pest-free patio season. On menus, beverages are setting the bar high with quirky ingredients, interesting preparation, and health-forward options to drive adult beverage sales this year. Growing the business is also top of mind for many operators, and we highlight how creating a marketing playbook provides your brand with intelligent direction towards scalable, sustainable, profitable, memorable, disruptive, and consistent strategies.

This issue’s tech talk covers payroll and the advantages that today’s tools offer to improve operations by saving time, increasing accuracy, simplifying labour law compliance, and improving record keeping. We also look at how technology can help manage staffing shortages and reduce employee turnover for faster restaurant recovery, improved service, and higher revenues.

Our cover story provides an overview of today’s foodservice and hospitality industry, as Kelly Higginson covers everything from inflation to labour to advocacy, highlighting current challenges, profitability, technology, business bright spots, and the future of the industry.
Our featured Canadian Trailblazer is PLANTA, a company whose mission is to expand the accessibility and acceptability of plant-based dining, and they are stepping up to create alternative dishes that are just as delicious and flavourful as meat-based alternatives.
We continue to focus on sustainability with a look at how operators can perform a restaurant audit to minimize their food waste, review the findings, and implement an action plan to reduce environmental impact and improve business operations overall.

This issue’s Chef Q&A explores Chef Stéphane Levac’s journey from catering to hospitality to television and beyond, delving into his love for foraging, his history and heritage, and where he sees himself in the future.

Our Culinary Federation insert, À la Minute, recaps the Culinary Federation’s recent 2024 Conference, Connecting our Culinary Roots. Held in Edmonton, the event included keynote programming, education sessions, product showcasing, social opportunities, and so much more.

Click here to read the full issue.