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The article focuses on the challenges and victories faced by leading foodservice chains in Canada according to the Top 100 Report of the periodical. Topics discussed include increase in spending by the U.S. consumers on restaurants, introduction of new menus by Chopped Leaf restaurant to increase consumer frequency, and presents statistics related to gross sales in the coffee chains.

The article focuses on the increasing use of Canadian cheese in restaurants Canada. Topics discussed include appealing consumer's appetite with Canadian cheese, increasing demand for food items containing the cheese, trends towards cheddar cheese, increasing popularity of goat's milk cheese in Canadian restaurant menus, growth in the dessert dishes and views of Martin Kouprie, co-owner of Pangaea Restaurant, on demand for homemade cheese.

The article offers information on the need for innovation and adaptation by the hospitality companies in Canada according to consumer demands. It mentions that the F&H's Top 100 list ranks restaurants that are experimenting with the taste and ingredients including Mexican flavour. It mentions that consumers are getting health conscious which is giving inspiration to the restaurants to include organic, sustainable and fresh terms to their menu.

The article discusses the effect of changing breakfasting trend on the breakfast daypart businesses of restaurants and also discusses the way services by food chains have evolved to tap in growth potential. The topics discussed include nutritious breakfast, breakfast daypart visits, and customer spending on breakfast meals. It also discusses the ingredient mapple syrup and the breakfast menus of several Canadian restaurants including Twisted Fork, Issac's way, and Joy Bistro.

The article discusses the success and achievement of restaurateur Tom Davis who manages the Stockyards Smokehouse and Larder restaurant in Toronto, Ontario. It mentions that the specialty of the restaurants lies in the manner in which the smokers' appliance has been placed. The menus offering of the restaurant along with different blends of homemade drinks served at the restaurant is also included.

The article presents information on the different varieties of barbecue cuisines served at various restaurants across Canada. The owner and chef George Siu at the Memphis Blues restaurant in Vancouver, British Columbia mentions that the consumers demand regular change in menus offerings. The co-owner David Neinstein at Barque Smokehouse restaurant in Toronto, Ontario mentions that in his dining establishment offers barbecue cuisines with changes in ingredients to enhance its taste.

The article focuses on the importance of building supplier-operator relationships for making restaurant's food-buying process richer, efficient and economical in Toronto, Ontario. It mentions the suggestions of various business professionals for making good relations with suppliers including Bill Dover, chairman of FsStrategy Inc. and Ryan Smolkin, owner of Ajax. It further mentions that relationships lead to interesting menu opportunities and casual sharing of ideas foster inspiration.

An interview with partners of Oliver & Bonacini restaurants chain Peter Oliver and Michael Bonacini is presented. They discuss their problems in transition of career from real estate agents and stock brokers to restaurants business. They also comment on diversified range of food options available at their restaurants chains in several locations in Toronto, Ontario. They also highlight their business expansion plans and long term goals for their company.

The article presents several restaurants in Toronto, Ontario that serve barbecue. It includes Buster Rhino owned by Darryl Koster, serves a South Carolina-style of slow cooking dry barbecue, The Stockyards Smokehouse and Larder, owned by Tom Davis and Monique Nanton, and the Baton Rouge Restaurant and Bar. It also mentions that independent restaurants that serve authentic southern style barbecue are flourishing in Canada.

The article focuses on decreasing customers and sales in the food service industry in Canada. Topics discussed include views of Robert Carter, executive director, foodservice for research firm NPD Group on the industry; philosophy of loss leaders and discounts motivating restaurants in Canada; and development of innovative menu important for increasing customers in restaurants.

The article focuses on the issue regarding the labelling of nutritional information to menus in restaurants in Canada. The issue arouses after a study by Margot Shields reveals that overweight and obesity rate was 70% higher than it was 25 years ago which could mean a crisis for the healthcare system. The issue heightened after activists got support from advocators and demand for a legislation that restaurants label their menus with nutritional information.

The article focuses on the breakfast menus of several quick service restaurants (QSR) in Canada, in which egg is the main ingredient. It features different breakfast menu of various QSR including Wendy's International Inc. and Starbucks Corp. It cites that Wendy's has introduced its breakfast menu in summer of 2007 including Frescuit breakfast sandwich. Starbucks Corp. has launched six healthy menu including power protein plate with hard boiled egg, whole-wheat bagel, and peanut butter. INSET: Let's Brunch!.

The article discusses beef recipes for children's menus. Researches have shown that Canadian children eat out with their families a regular basis, with beef dishes on top of the choices of children aged 7-11. With this information, restaurants are encouraged to present beef dishes in their menus specifically for children. Beef recipes are also suggested, including striploin steak jr. with honey-garlic sauce, hail to steak Caesar, and beef taco construction.

An interview with the Ontario-based Williams Fresh Cafe's president Rainer Mueller is presented. When asked about transformation of a Coffee Pub to a fresh cafe, he replies that the cafe took this step to improve the serving and brand quality of food products. Muller states that Williams has low calorie food and freshly prepared food in its menu for customers. Mueller further reflects on the core demographics focused on 25-39 years age group's female who want innovation in food.

An interview with Peter Higley, president of Pickle Barrel restaurant in Toronto, Ontario, is presented. When asked why the restaurant decided to become an early advocate of healthful menu items, he explains its philosophy of providing a comfortable, fun atmosphere with quick, efficient and friendly service and quality food. He describes how the restaurant promotes healthier items to its customers and how it achieved success with healthy menu items.

The article presents the career profile of Chef Michael Hunter. Particular focus is given to his experiences of working at various local diners and his educational qualifications. Other topics addressed include information on his restaurant Antler Kitchen and Bar, Canada, various food options available with prices, and his plans of writing a cookbook.

The article reports that foodservice group Milestones Bar and Grill has launched its renovated space with new menu offerings at The Heartland Town Centre in Mississauga, Ontario in August 2016.

The article offers tips and suggestions for the development of restaurant menus. It suggests placing profitable food items in an enclosed box on the menu and highlighting them with colors to catch customers' focus. It also discusses the importance of designing an attractive food menu card featuring specialties of the restaurant that helps to achieve targeted sales of the restaurant.

The article focuses on the Local Harvest menu which is annually offered by Canyon Creek Chophouse, a chain restaurant owned by Ontario-based SIR Corp., in order to promote local food. It states that the said fare has enabled the chain's executive chef, Mark Jachecki, to cook local foods on September and October yearly since 2009. According to Fresh Start Foods purchasing director John Bishop, the said show which features local foods has made the chain unique from other restaurants.

The article offers information on the innovation Chef Lora Kirk has brought to Ruby Watchco in Toronto, Ontario. According to Kirk, most of their recipes in Watchco are based from her mom's, which other cooks appreciate. In addition, Kirk has introduced the set-menu format in which a four-course menu is being served every night starting at six, depending on the product available that week. Moreover, Kirk said people just have to trust that they are going to give them a great food experience.

The article focuses on Chef Antonio Park's culinary style, whose first restaurant Park was opened in 2012. It also discusses inspiration from his mother's cooking, his fascination with Japanese cuisine and his culinary experience in Tokyo in Japan, and Toronto in Canada. It also looks at the menu of his restaurant which includes omakase, Chef's Maki, and chimichurri sauce.

The article features Ferran Adrià, chief and co-owner of El Bulli restaurant in Spain. It discusses the cooking style of Adrià which he referred as deconstructivist. It discusses the gastronomy reputation of the menus serve at EL Bulli. Adrià's has cited that ingredients should be considered both their gastronomic and scientific composition. It highlight his achievement reputation creating new menus. According to Adrià, his job is to create a new language in cuisine.

The article focuses on the business opportunities of restaurants which offer beef specialties after the high demand for flavourful foods in Canada. The trend in flavour is driven by the aging population, immigrants who prefer more flavoured foods and the preference of tourists for authentic foods. Rob Giguere, director of Foodservice Marketing for the Beef Information Centre, says the flavour trend has been capitalized by restaurant chefs by using beef on the menu with real flavour creativity.

The article features celebrity chef Cory Vitiello and his quick-service business Flock Rotisserie + Greens in Toronto, Ontario. Topics discussed include the career development of Vitiello, list of menus and prices of food offered by the Harbord Room and Flock restaurants, and the location plan of Flock.

The article discusses the Canadian Restaurant Investment Summit organized by financial service GE Capital that was held in May 2015 at Hilton Toronto hotel in Toronto, Ontario. Topics discussed include impact of oil in the restaurant industry, decline in consumer confidence, investments in restaurants offering improved product and store sales growth, use of innovations and technology in restaurant menus, and the need to include generation Y for growth in the industry.

The article discusses the efforts of Dan Barber, chef and author of the book "The Third Plate: Field Notes on the Future of Food," to promote the importance of farmers in creating the menus of restaurants.

The article focuses on the increasing popularity of fast-casual restaurants in Canada, as of April 2014. Topics include the impact of quality service and food offered by quick service restaurants (QSR) in Canada, vulnerability of fast-casual market despite of its quality positioning and the promotion of lower-priced menu options by casual dining services. It also suggests QSR operators to focus on menu innovation.

The author discusses the debate on nutrition information on restaurant menus. Health advocates are calling for mandatory calorie and sodium counts to be displayed on restaurant menus and menu boards. The Board of Health of Toronto, Ontario urged mandatory menu labelling at restaurant chains. The Canadian Restaurant Foodservices Association (CRFA), which opposes mandatory labeling on menus, is working on a voluntary framework based on the Informed Dining program of British Columbia (BC).

The article presents information on the different fruit blends of smoothies beverages offered at the QSR restaurant in Canada. According to a survey conducted by the NPD Group Inc., 75 percent of the smoothies' beverages available in Canada are being supplied from the QSR restaurant. It also highlights the different menus offerings which are managed according to the taste of the consumers. INSET: GREEN MACHINE.

The article discusses various factors which promotes growth of full-service restaurants in 2013. It highlights that quality of food, menu items, and location of restaurants plays important role in increasing visits of the customers as well as maintenance of customer relations. Also investigated is importance of social media to effectively boost growth of the restaurant business.

An introduction is presented in which the editor discusses various reports within the issue on topics including lower sodium content foods offered at the Tim Hortons Inc., and healthier menus items offered at several restaurants in Canada.

The article informs that the Jack Astor's, a restaurant on wheels, which provides customer services in Toronto, Ontario, promotes its new menu items including Feta Guacamole, Junk Boat Chicken and One Really.

The article discusses various opportunities for the foodservice operators to boost their growth by utilizing the holidays and festive seasons. It suggests that focus should be given to the promotion of wide range of menu options, appetizers and desserts to attract more consumers. It further suggests to prioritize special menu items that reflect the festive seasons through seasonal versions of hot beverages and fast meal services.

The article offers information on a kitchen garden maintained by owner and founder Tony Loschiavo of several restaurants based in Toronto, Ontario which produces several raw food materials required in restaurant menus which are offered to customers.

The article focuses on the state of Old World Wines offered in restaurants. It mentions the report from International Wine and Spirits Firm for Vinexpo in February 2011 which shows that 72% of wines consume by Canadians in 2009 comprises of imported wines with Italian wines leading the imports. It argues that restaurants must introduce Old World wines with the stories behind the wines.

The article focuses on the steps on how restaurants could improve the engagement of their customers through Facebook. It states that restaurant owners could ask regarding the menu and they could explore the relevance of the brand through posting of questions. It says that a Facebook page could integrate contests and coupons to engage followers.