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| Aquatics Manager, The Boulevard Club Ltd (Ontario) |
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| Title Restaurant, Corporate Casual-FOH Senior Manager, Questus Hospitality (Manitoba) |
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| Host, The Fairmont Express (B.C.) |
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Desserts with alcohol gaining momentum
No restaurant experience is truly complete without sampling a decadent dessert or after-dinner drink for the final course. One emerging trend at independent restaurants is...
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Sauce it up
Whether you dip it, squeeze it or glorp it on your fries - or splash it, marinate or cook with it - a good sauce adds that certain je ne sais quoi that brings depth of flavour and verve...
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Soups and sandwiches
For foodservice operators, the lunch daypart is an opportunity to capitalize on this comfort zone. Linda Strachan, director, foodservice for NPD Group, based in Toronto, says....
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Getting sweet on savoury desserts
Chefs always like to play a little on the wild side of flavour combinations; be it salty and sour or sweet and spicy, we love to experiment. One of the most interesting culinary ventures...
Fall means back to brown-bag lunches – and an opportunity for foodservice operators
Wraps, pita, Panini, subs, tortas, Chinese bao sandwiches and Vietnamese bahn mi - it’s not your cheese slice sandwich in a brown bag for lunch anymore. Lunchtime still means...
Sustainable seafood
When diving into the waters of sustainable seafood, a little heads up. There’s so much information out there that a foodservice operator can be deluged with facts, figures...
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