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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
007_Gray_YFM Summer 2015_Food Safety

How safe is the food you’re serving?

Attention to and reverence for food is nothing to sneeze at…literally. Read more

LC Table of Guests

Different generations are shaping eating trends

Younger generations (Generation Z and Millennial) will lead vastly different lifestyles from their predecessors, particularly when it comes to foodservice consumption behaviour. Read more

IMG_0080_Gray_Drinks Show_Cocktails_8_Spicebox Sour

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
Rick Chavie

Are you equipped to succeed in the exploding food on demand movement?

Food on demand is growing rapidly; in fact, the industry saw more than $1 billion dollars in total investment funding in 2015, four times the amount of funding the industry received in 2012. 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


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

salted caramel

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


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
Berries & Blue Salad

Tossing salads for guests’ favourite summer fare

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


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

Lainox Naboo 2

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

RGE RD_YFMSpring15_supplied_001

Full-service restaurants in Canada

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

Lone Star grill

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