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YFM, Your Foodservice Manager Magazine

MAGAZINE_THUMBS Solutions, brands and ideas for Canadian foodservice operators to better run their businesses. Read more
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Whisky heats up summer cocktails

Prairie 360 is crowded and Winnipeg mixologist Marc Tessier is busy with Al Capone. Read more

Millenials and franchise dining

Millennials are eating up fast casual franchise dining

Move over foie gras expertly laid out on porcelain charger plates. Hello foie gras poutine served in a checkered lined basket. Read more

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Food trucks are motoring across Canada

Millennials are the driving force behind food truck sales growth in Canada. Read more

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Congrats! Canada’s barista champ Ben Put places 3rd in the Worlds

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. Read more
Restaurant Le Panache in Quebec City, Friday May 22, 2015. Photo Francis Vachon.

5 trends that are changing what we put on our plates

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. Read more

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SkipTheDishes launches pilot to test Wendy’s delivery

SkipTheDishes food delivery network has launched a pilot program to test delivery for Wendy's. Read more

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Salted caramel has become a thing this summer

According to Technomic MenuMonitor data, mentions of salted caramel are up 25.6% in the latest year-over-year period. Read more

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3 key strategies to say goodbye to kitchen waste

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. Read more

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Upscale Toronto food retailer to open its first full-serve restaurant

In Toronto, the name Pusateri's evokes images of upscale food and even more upscale prices. Read more
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Paul Shufelt’s comfort food with a contemporary twist

French technique, Swiss training, Alberta ingredients and a contemporary sensibility set Chef Paul Shufelt apart from the herd. Read more

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Combi-ovens are king of the kitchen

I started using a combi-oven in 1990 and it changed the way I looked at cooking in a commercial environment. Read more

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Full-service restaurants in Canada

Full-service restaurants are increasingly seeking to differentiate themselves by focusing on provenance. Read more

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Chef Lyndon O’Hearn and Lone Star’s summer griller

Lyndon O’Hearn is getting his grill on to make the most of the sizzling summer. Read more

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Cocktails light enough for summer from cocktail queen Danielle Tatarin

I'm originally from Alberta. I started bartending when I was 18 and I fell in love with it. Read more