Tag: March/April 2024 Issue
Chef’s Corner: Kenta Takahashi, Boulevard Kitchen & Oyster Bar, Vancouver
By Roseline Victoria Vijayakumar
At Vancouver’s Boulevard Kitchen & Oyster Bar, chef Kenta Takahashi seamlessly combines his French culinary training with his Asian heritage to...
Consumers are making informed wine choices
By Roseline Victoria Vijayakumar
Increased consumer awareness and a desire to explore and make more informed decisions are driving today’s wine trends.
The preferences of younger...
Commercial ovens offer a range of multi-functional options
By Nicole Di Tomasso
In the heart of every professional kitchen lies a culinary workhorse that has undergone a transformative evolution — the commercial oven....
Inflation continues to throw roadblocks up for restaurant operators
The Challenge
Despite overall inflation trending down, Restaurants Canada’s October Restaurant Outlook Survey revealed restaurant owners are still bracing for higher labour and food costs...
A strong LTO strategy helps operators retain and grow their customer...
By Vince Sgabellone
Toward the end of 2023, we saw the wave of incremental restaurant traffic slow to a trickle, and traffic growth stabilize in...
Western Canada’s restaurant industry continues to face challenges
By Laura Pratt
“We were told that coming out of the pandemic everyone would be eager to come back ,” says Shira Blustein, general manager...
Firehouse Subs has its eye on expansion at home and abroad
By Amy Bostock
From an expansion perspective, 2023 was an exciting year for Firehouse Subs, with more than 50 restaurants opening across North America.
“There were...
Restaurants face a tight real-estate market with limited opportunities
By Danielle Schalk
The Challenge
Anyone looking to open a new restaurant, re-locate or expand a foodservice brand today is bound to face challenges when searching...
The virtual restaurant brand industry is a promising field
By Jason Apple
Although challenging, the last few years have brought about some exciting and innovative new concepts to the world of dining out. When...
Franchisors evaluate the ethical standards of their supply chains
By John Sotos and Fabrice Pilla
Franchisors and parent companies supplying goods for sale in Canada should begin to evaluate and address the ethical standards...
