Tag: news

SHANGHAI, China — The Oak Brook, Ill.-based McDonald’s Corp. and Louisville, Ky.-based Yum Brands are in hot water. This comes after Shanghai Husi Food Co. Ltd., a unit of Aurora, Ill.-based OSI Group LLC, who supplies food to the chains, reportedly provided expired meat to restaurants in Shanghai, China.

OAKVILLE, Ont. — Tim Hortons executives have been rethinking their food-and-beverage offerings, unveiling a futuristic concept store inside the Metro Toronto Convention Centre as part of the company's Owners’ Convention last week.

HALIFAX — After a four-month closure, 31-year-old Halifax staple Ray’s Lebanese Cuisine is back in business in a new location on Akerley Boulevard in Dartmouth, N.S.

TORONTO — Six regional fairs will welcome a travelling chefs’ competition this summer and fall, as part of The Royal Agriculture Fair’s Road to the Royal Chef Challenge.

LONDON — Canadian wine lists are garnering international praise after three Toronto restaurants and one Banff, Alta.-based restaurant were awarded three stars in The World of Fine Wine’s inaugural World’s Best Wine Lists 2014.

YONKERS, N.Y. — Dirty utensils, grubby or ill-equipped restrooms and impolite servers are the top three restaurant complaints cited by respondents of a recent survey conducted by the Yonkers, N.Y.-based Consumer Reports National Research Center.

OAKVILLE, Ont. — After consumers ordered more than 50-million pretzel buns from Wendy’s last year, the QSR chain has brought back the limited-time favourite, by offering the Pretzel Bacon Cheeseburger and Pretzel Pub Chicken sandwiches across the country. 

MONTREAL — MTY Food Group’s acquisition spree isn’t slowing down. It’s wholly owned subsidiary, MTY Tiki Ming Enterprises Inc., announced it will pay $14.8 million to acquire the assets of the group of companies that owns and operates Café Dépôt, Sushi Man, Muffin Plus and Fabrika.

EDMONTON — Northern Alberta Institute of Technology (NAIT) continuing education students are in for a sweet summer as they now have access to the culinary school’s first ‘Chocolate Boot Camp.’