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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
April 28, 2016
Solutions, brands and ideas for Canadian foodservice operators to better run their businesses.
Whisky’s back! Is your bar making the most of this hot spirit?
April 23, 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.
Will cold brew coffee overtake pop in restaurants?
April 18, 2016
As consumers have started to turn to healthier beverage options, soft drink manufacturers have launched bottled water, flavoured water and other choices to help offset the decreases they’ve seen in sales.
Gin, the spring elixir mixer!
April 13, 2016
Gin, once known as mother's ruin, 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.
Top 4 tips to nip food viruses in the bud
March 23, 2016
Attention to and reverence for food is nothing to sneeze at…literally.
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.
Feel the pulse and jump on a big trend
April 21, 2016
According to a number of sources – from the UN, which declared 2016 ‘The International Year of Pulses’, to Canadian celebrity chef Michael Smith, and the McCormick 2016 Flavour Forecast, pulses are a big trend for this year.
Soup and salad will face heightened competition as the definition of health evolves
April 19, 2016
Soup and salad consumption has held steady over the past couple of years, as consumers look to these for traditional better-for-you meals and add-ons.
Canadians love their brunch
April 14, 2016
Brunch is on the rise in Canada, with significant help from the casual-dining segment and younger diners.
What’s cooking? Smart tech comes to combi-ovens
April 6, 2016
I started using a combi-oven in 1990 and it changed the way I looked at cooking in a commercial environment.
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.
NEWS UPDATE: Canada’s foodservices industry’s profit margins limited by sluggish Canadian economy
April 11, 2016
As Canadians deal with weaker growth in disposable income and high levels of household debt, Canada's food service industry is expected to face challenging times in the near term.
Winnipeg’s Chew Restaurant knows how to attract loyal diners
April 7, 2016
Three years ago, Kristen Chemerika-Lew was seven months’ pregnant when she and her partner Kyle Lew signed a lease to take over the space occupied by a longtime pizza place on Winnipeg's Waterloo Street.
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