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Turtle Jack’s innovates with
With more than 50 menu choices, made using fresh
ingredients and house-made sauces, food quality is
the top priority at the 17 (and counting!) Ontario
locations of Turtle Jack’s Muskoka Grill.
Soup’s on! Innovative soup menus
can drive traffic and boost profits
Across Canada, patrons are enjoying bowls of soup and turning them into
complete meals by adding a salad or bread. Savvy operators are exploring
new soup opportunities and becoming more innovative with their soup menus.
Unlimited options with limited
time offers. The WORKS innovates
to add menu excitement.
At The WORKS Gourmet Burger Bistro,
LTOs mean BIG business.
Beauty and the beef. Quebec’s
La Belle et La Boeuf chef whips up
winning recipes to showcase flavour
At La Belle et La Boeuf, it’s truly about beauty and the beef.
Chef Bobby elevates burgers to connoisseur status by using
only the highest quality Certified Angus Beef.
YFM, Your Foodservice Manager Magazine
May 25, 2016
Solutions, brands and ideas for Canadian foodservice operators to better run their businesses.
Gin, once known as mother’s ruin, is more popular than ever
May 24, 2016
Gin is now the vessel of good times. With the resurgence of classic cocktails and the need to know from the general consumer, gin has made a comeback and is here to stay.
All dressed up! Topped fries take over the menu
May 17, 2016
Fries are serving as a popular format for operators to flex their culinary creativity.
How clean are your tables between guests?
May 9, 2016
Restaurants can get hectic, especially during peak service periods. Protect your guests and maintain a polished image by creating a front-of-house routine for cleaning tables and other food contact surfaces.
Waste not, want not: food waste in Canada
May 3, 2016
Reducing and eliminating food waste is increasingly important to the foodservice industry, not only for its social and environmental benefits, but also economically.
3 top ways to seize opportunities to grow your restaurant
May 26, 2016
Timing is everything when you run a small restaurant. Knowing when to pursue growth opportunities is part science, and a bit of an art.
Chicken is the big bird at Canada’s Limited Service Restaurants
May 18, 2016
As burger and pizza concepts continue to saturate the limited-service segment, chicken concepts are beginning to take off in Canada.
Wake up your centre-plate with fresh options
May 10, 2016
While chicken still holds its status as the centre-of-plate star for both consumers and operators, demands are shifting.
Canadian whisky rocks – it’s time to celebrate Canada’s finest
May 3, 2016
Prime Minister Trudeau’s bold “Canada is back” assertion may be debated for years. The same cannot be said for Canadian whisky, now back to its place in drinkers’ hearts.
Millennials want variety, boomers stick with what works
April 29, 2016
As the saying goes, variety is the spice of life. But not everyone places the same emphasis on changing their food and beverage choices all the time.
Just in time for BBQ season! 3 sizzling tips from the grill king at The WORKS!
May 17, 2016
A chef who dubs his signature burger “Getting Piggy With It” must grill a real bellringer of a beef patty.
Great expectations – Making the most of the operator-distributor relationship
May 4, 2016
By choosing distributors who offer exceptional customer service and then working closely with them, foodservice operators across the country are implementing ways to improve operations and enhance profitability.
NEWS: Seamus Dooley from Fairmont Hotels to be Canada’s rep at 2016 La chaine des Rotisseurs International Jeunes Sommeliers competition
April 29, 2016
Seamus Dooley, sommelier at The Fairmont Chateau Lake Louise, has been selected as Canada’s representative at the upcoming La Chaîne des Rôtisseurs International Jeunes Sommeliers Competition.
Canadians are turning to restaurants for their snacks
April 21, 2016
Though Canadians snack frequently (averaging two snacks a day), consumption has remained relatively stable since 2014.
5 top tips to make your salads stand out
April 14, 2016
When Karen Williams thinks healthy menu choices, her mind naturally turns to salads.
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