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Canadian restaurateurs work to ensure the future of seafood on the...

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By Jenny Febbraro With a plethora of sustainable seafood options and a general consensus that fish trumps meat in the health department, ordering fish can...

Today’s equipment offerings make for an efficient kitchen

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By Jenny Febbraro With today’s technology, the amount of manual labour required in a kitchen is dramatically reduced. As with almost all industries, the future...

The pizza and pasta segments are thriving in the Canadian market

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By Jenny Febbraro The trending consumption of ‘comfort food’ may have surged during COVID, but Canadian operators say demand has increased even more post-pandemic. The...

Wow! Factor Desserts cements its status as a Canadian industry icon

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By Jenny Febbraro A little sweetness goes a long way considering that Wow! Factor Desserts has not only continued to operate, but grow. Currently, the...

Induction cooking is becoming the new norm for operators

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By Jenny Febbraro  While induction cooking has gained popularity in European restaurants, Canadian operators have been slow to make the transition. But given the speed,...

Canadian operators embrace carbon-neutral kitchens

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By Jenny Febbraro Eco-consciousness has become a priority for restaurant operators and suppliers. Like every industry, the restaurant sector has had to react to a...