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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
December 6, 2016
Solutions, brands and ideas for Canadian foodservice operators to better run their businesses.
‘Tis the season for holiday cocktails!
November 19, 2016
Ho-ho-ho time is close with the long-awaited cheer of festive cocktails.
Consumers want their food NOW – are you ready?
October 30, 2016
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.
7 top tips to add some spice to your menu
October 18, 2016
Consider the humble burrito. The ancient Aztecs invented it; the conquering Spaniards adopted it; the Mexicans refined it. Now BarBurrito Restaurants raises the venerable tortilla wrap to the next level...
Entrepreneurs have strong taste for food franchises
October 10, 2016
Canadian entrepreneurs are relishing opportunities to join the rapidly growing franchise food sector.
63% of Canadians are concerned about food fraud
February 23, 2017
A new study suggests more than half of Canadians, especially those with health conditions, are worried the foods they're buying are not what labels claim
Freshii debuts on Toronto stock market, eyes aggressive expansion plan
February 2, 2017
The Toronto-based eatery, which specializes in customizable salads, wraps, bowls and smoothies, is aiming to have as many as 840 locations worldwide by the end of 2019.
2017 Canadian foodservice trends forecast
November 30, 2016
Heading into 2017, many are wondering: what's on the horizon for the Canadian foodservice industry?
Add a little fall and winter to your dessert menu
November 20, 2016
Kira Smith loves desserts. The chef grew up with the aroma of her mother’s freshly baked, flaky-crusted apple pie, bursting with juicy cinnamon-apple slices, wafting through the house.
This just in…Restaurants Canada Show will celebrate 150 years of foodservice excellence
November 1, 2016
Canada celebrates its 150th birthday in 2017. The RC Show will participate by celebrating 150 years of foodservice, innovation, leadership and culinary excellence.
University of Guelph receives $20M gift to fund Arrell Food Institute
April 3, 2017
TORONTO – The University of Guelph has received a $20-million gift that it says will
Craft beer named as top trend in chefs’ survey for third straight year
February 27, 2017
More than 560 professional chefs across the country were asked to identify the menu items and cooking methods at the peak of popularity in the association's eighth annual survey.
Farm to table: A bit tricky in winter, but in high demand
February 7, 2017
Demand driven by the farm-to-table movement knows no seasons, so farmers in colder areas of the country increasingly use greenhouses and similar structures to meet wintertime demand for local produce.
Humber College culinary students bring their A game to food-truck themed competition
December 6, 2016
Humber College’s most promising culinary students competed on Dec. 1 in a live cook-off where they demonstrated their culinary chops creating food truck inspired dishes in front of hundreds of onlookers.
Time to cozy up to comfort food on your menu
November 20, 2016
It’s always comforting when an owner breathes life into an old restaurant. That’s the approach Jamie and Fran Rouse have used since relaunching Boondocks in March 2013, a venerable dockside eatery in scenic Fisherman’s Cove near Halifax, NS.
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