2018 spring summer cover

FEATURED ARTICLES

Global Thirst Quenchers

Beverages aren’t just about thirst quenching anymore; they’re also about health and refreshment. Twists on tried and true drinks and global infusions are increasingly popular. Drinks are also morphing into meal supplements with protein additives, combined with healthy fruits, a trend being fuelled by the growth of fresh pressed juice bars.

Continue Reading

The Art of Plating

RAISE YOUR PLATES TO NEW HEIGHTS

You don’t need a fine art degree to execute beautifully presented plates. Somewhere between Chicago restaurant Alinea’s Da Vinci-esque attention to detail and a cafeteria scoop and slap, there is a style of plating that represents your very own establishment. Plating, like art, is personal and should tell the story of your menu.

Continue Reading

iGen

GENERATION Zs ARE SHAPING THE FUTURE OF FOOD SERVICE

Gen Z currently makes up 25% of the population of Canada
Source: Technomic Canada, The Canadian GenZ Selfie (2016)

Continue Reading

Bread That’s Worth the Dough

Many operators contend they shouldn't use higher quality bread because of the higher cost and the perceived notion that these breads tend to age more quickly. However, the value and versatility of high quality bread tell a different story. You can add interest to your menu with top quality bread and help keep your customers coming back.

Continue Reading