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Setting Sights on Zero-Waste Operations

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When operators talk about waste, the first item that comes to mind is food. But there are plenty of other wasteful avenues...

Food-Waste Solutions Are Not A One-Size-Fits-All Proposition

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THE CHALLENGE You’d be hard pressed to find any foodservice operator who isn’t looking at their food-waste practices — from delivery...

Five Equipment Trends to Watch in 2020

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Change is a given in the foodservice industry. From high to low tech, operators are constantly finding unique ways to incorporate new...

The 2019 Equipment Trend Report

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Ask an operator what drives their equipment choices and the answers come as no surprise. Shrinking margins, labour shortages and rising costs...

Mixed Bag: Looking Back at How Foodservice Operators Fared in 2018

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Following two years of solid sales growth across all sectors, sales in Canada’s foodservice industry slowed slightly to 5.2-per-cent growth in 2018...

Data Analytics is About More Than Just The Numbers

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Data has become the lifeblood of today’s foodservice operations. From pulling sales numbers from POS systems to sophisticated analytics apps and cloud-based...

M&A Activity is on the Rise in Canada

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The last few years have been busy in terms of M&A activity in foodservice. As deals get significantly larger, however, key players are narrowing...

Challenges & Opportunities: Tapping into Talent

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Approximately 1.2 million people in Canada are employed in the restaurant industry, according to Statistics Canada’s Labour Force Survey, accounting for seven per cent...

Perfect Pairings: Soups and Sandwiches are Back in the Spotlight

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The soup-and-sandwich combo has become a mainstay in the foodservice world. Some see it as a healthier option to heavier fast-food offerings, while others...