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Presenting beef offerings to the health conscious guest
Canadian beef is a dining-out favourite. Not only is it a popular choice, check averages are higher when beef is part of the meal, so from the operator’s perspective, it makes...
The hidden gems of beef cuts
The tri tip, while not new, is still big news at foodservice. With great sirloin flavour, this cost effective cut can be utilized a number of ways. The tri tip steak is a perfect choice for...
The sweet success of mini desserts
Dessert can sometimes be a hard sell after the customer orders the full line-up of soup, salad, appetizer, and main course. When that dessert option is offered, the customer will...
Top nutrition Trends for 2011
Nutrition is a lot like fashion. Trends come and trends go. Think back to days of the low carb craze or the fat phobia. Both of those fads are now off the nutrition radar. Here are...
Video: Is maple syrup the next superfood?
Researchers from the University of Rhode Island (URI) have now identified 54 compounds in Canadian maple syrup, double the amount previously reported, and many with antioxidant...
New beef cut creates opportunities
Chefs are looking for cuts of beef that taste great, offer interesting and innovative options for cooking and serving and are excellent value, adding profit to the bottom...
A chef’s elixir
Oil is an essential and versatile cooking ingredient – used for everything from delicately flavouring and cooking food to a base for frying. With a bevy of different oils available...
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