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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.
Food truck goddess Shontelle Pinch likes
to recount the story behind the name of
her business Gourmet Bitches,
with its motto “Redefining the word Bitch,
one bite at a time.”
YFM, Your Foodservice Manager Magazine
July 27, 2016
Solutions, brands and ideas for Canadian foodservice operators to better run their businesses.
Whisky heats up summer cocktails
July 26, 2016
Prairie 360 is crowded and Winnipeg mixologist Marc Tessier is busy with Al Capone.
Millennials are eating up fast casual franchise dining
July 12, 2016
Move over foie gras expertly laid out on porcelain charger plates. Hello foie gras poutine served in a checkered lined basket.
Food trucks are motoring across Canada
July 5, 2016
Millennials are the driving force behind food truck sales growth in Canada.
Congrats! Canada’s barista champ Ben Put places 3rd in the Worlds
June 27, 2016
Canadians have known about Ben Put's barista prowess for years as a multi-winner of the Canadian Barista Championship. But for the second year in a row, he also wowed an international crowd.
5 trends that are changing what we put on our plates
July 27, 2016
Havas Canada has published an article about the group's latest study: Eaters Digest: The Future of Food, analyzing the food industry as part of its Prosumer series of reports.
SkipTheDishes launches pilot to test Wendy’s delivery
July 21, 2016
SkipTheDishes food delivery network has launched a pilot program to test delivery for Wendy's.
Salted caramel has become a thing this summer
July 20, 2016
According to Technomic MenuMonitor data, mentions of salted caramel are up 25.6% in the latest year-over-year period.
3 key strategies to say goodbye to kitchen waste
July 12, 2016
It’s a sad fact: Restaurant operators are often consumed by the amount of food that gets chucked into the trash at the end of each night.
Upscale Toronto food retailer to open its first full-serve restaurant
July 7, 2016
In Toronto, the name Pusateri's evokes images of upscale food and even more upscale prices.
Paul Shufelt’s comfort food with a contemporary twist
July 28, 2016
French technique, Swiss training, Alberta ingredients and a contemporary sensibility set Chef Paul Shufelt apart from the herd.
Combi-ovens are king of the kitchen
July 19, 2016
I started using a combi-oven in 1990 and it changed the way I looked at cooking in a commercial environment.
Full-service restaurants in Canada
July 13, 2016
Full-service restaurants are increasingly seeking to differentiate themselves by focusing on provenance.
Chef Lyndon O’Hearn and Lone Star’s summer griller
July 6, 2016
Lyndon O’Hearn is getting his grill on to make the most of the sizzling summer.
Cocktails light enough for summer from cocktail queen Danielle Tatarin
June 28, 2016
I'm originally from Alberta. I started bartending when I was 18 and I fell in love with it.
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