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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
Master blender Don Livermore

Whisky’s back! Is your bar making the most of this hot spirit?

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. Read more

cold brewed coffee

Will cold brew coffee overtake pop in restaurants?

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. Read more

Joshua Groom Gin_4731 (640x427)

Gin, the spring elixir mixer!

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. Read more

007_Gray_YFM Summer 2015_Food Safety

Top 4 tips to nip food viruses in the bud

Attention to and reverence for food is nothing to sneeze at…literally. Read more
CloseUpBC_YFMSummer15_Brown (16)

Millennials want variety, boomers stick with what works

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. Read more


Feel the pulse and jump on a big trend

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. Read more


Soup and salad will face heightened competition as the definition of health evolves

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. Read more


Canadians love their brunch

Brunch is on the rise in Canada, with significant help from the casual-dining segment and younger diners. Read more

Lainox Naboo 2

What’s cooking? Smart tech comes to combi-ovens

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

NEWS: Seamus Dooley from Fairmont Hotels to be Canada’s rep at 2016 La chaine des Rotisseurs International Jeunes Sommeliers competition

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. Read more


Canadians are turning to restaurants for their snacks

Though Canadians snack frequently (averaging two snacks a day), consumption has remained relatively stable since 2014. Read more

Berries & Blue Salad

5 top tips to make your salads stand out

When Karen Williams thinks healthy menu choices, her mind naturally turns to salads. Read more

025_Fraser_YFM Spring 2014_Closeups NS

NEWS UPDATE: Canada’s foodservices industry’s profit margins limited by sluggish Canadian economy

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. Read more


Winnipeg’s Chew Restaurant knows how to attract loyal diners

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. Read more