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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 patio design, menu, and beverage options of Canadian restaurants for summer. Topics discussed include beef products from To-Le-Do Foodservice and Cargill Beef, fish product from Teja Food Group, and patio drinks. It also features several suppliers of quality furniture for restaurant patios including Rodo Industries Inc., Bum Contract Furniture Ltd., and Grosfillex.

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 present review of food served at restrauants including Omnivore Grilled Cheese and Bistro Praha and Nosh Café in Edmonton, Canada.

The article offers suggestions to Canadian restaurants regarding menu that can be served in summers including offering patio menu that customers cannot replicate at home, exotic meat offered by Hills Foods Ltd. and using different types of breads.

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.

The article features the presence of chicken meals on menus of restaurants across Canada.

The article focuses on Italian cooking as the oldest ethnic cuisine in restaurants in Canada. Topics include the simplicity of authentic Italian cooking and how they are prepared, the report of the Foodservice Research Institute on the Italian cuisines serve in restaurants in North America such as spaghetti, meat lasagna, and ravioli, and how Italian food can meet the health needs of customers.

The article offers the insight of several restaurateurs in Canada on how they plan, adopt strategies, and develop menus for the holiday season. Among the Canadian restaurateurs who offered their views include Tammy-Lynn McNabb of Tech Thirty-O restaurant, Melanie Teichroeb of Chalk It Up Signs restaurant, and Pepe Barajas of The Mexican Corner and La Cantina restaurants.

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.

The article looks at the expansion of the Canadian premium casual restaurant chains Earls, Cactus Club Cafe, Joey, and Saltlik. Topics include the restaurants' histories, the Fuller family ties between the chains, the kinds of menus offered, and comments by restaurant owners Stan Fuller and Jeff Fuller and restaurant industry analyst Robert Carter on restaurant design and concept.

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 offers information on the strategies of quick service restaurant (QSR) industry in Canada in response to challenges related to nutritional food choices of the customers. It offers the insights of A&W Canada chief marketing officer Susan Senecal on the program of hormone-free beef, Kraft's corporate chef Kira Smith on health and wellness in food service, and McDonald's director of menu management Anne Parks on development of innovative menu.

The article focuses on chicken fingers, the third most popular item on American menus in 2010. The author provides an assessment of the chicken fingers at Mitzi's Restaurant in downtown Winnipeg, Manitoba in Canada which has juicy flesh and enough spicy, sweet flavor that enliven the chicken that goes well with Mitzi's signature honey-dill sauce. A recipe for Mitzi's Chicken Fingers is also presented.

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 author discusses the decline of growth at the full-service restaurant sector (FSR) in Canada as of 2015 and offers suggestions on how to build loyalty and increase customer satisfaction. Topics include improving the ability to customize the menus, enhancing preparation styles and focusing on food quality. The significance of menu innovation and offering more menu choices are also mentioned.

The article discusses the requirement of posting calorie information on restaurant menus as planned by the government of Ontario and also mentions that the decision will require joint efforts from the industry and the government in creating the required law.

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 article offers the author's insights regarding the factors that will influence Canadian's decisions on restaurants in 2014. Topics discussed include the three factors, including growing diversity of the population, healthful menu offerings, and mobile technology, survey conducted by market research company NPD Group Inc. regarding hanging restaurant behaviour of Canadians, and factors that impact restaurants' menu, including supply, price, and changes in the population composition.

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.

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 discusses the declining number of food items that Canadian full-service restaurant customers are ordering in early 21st century and ways on how restaurants may address the issue. It says that the average number of items per order dropped to -2% between 2010 and 2011, and restaurant menus shrunk from 67 to 64 items according to a report by NDP Group Inc. and FsStrategy. It states that operators can stimulate orders by theme variations, combination of offerings, and low-priced options.

Then article focuses on the efforts of foodservice industry in Canada to expand their brand offerings in 2012 with the evolution of flavour palates. It mentions the open-concept kitchen at Extreme Brandz which will offer a variety of sandwiches, pastas and salads while Jamie Kennedy on the Falls will feature a view of the Niagara falls with an à-la-carte menu. Meanwhile, Four Seasons eatery will have a separate lounge for their house-made charcuterie and cocktail menu.

The article focuses on the qualities of Champagne and sparkling wine. Sommelier and wine consultant Zoltan Szabo says that the two wines can stand on their own and are compatible with any meal that they are paired with. Szabo adds that one can deviate from a standard wine list by considering the regionality of the wine and the restaurant's type of cuisine. Furthermore, it says that classic champagne cocktails are making a comeback to the menus of various restaurants in Canada.

Information on the Canadian Chefs' Congress held at the Providence Farm in Vancouver Island, British Columbia is presented. Topics include the status of Canadian fisheries, the risk of the increasing ocean's acidity, and the creation of low-carbon-footprint menus. Moreover, the conference featured several speakers including West Coast fisheries expert David Boyd, chef Robert Clark of C Restaurant, and Mike McDermid, Ocean Wise program coordinator of Vancouver Aquarium.

The article focuses on the study by University of Waterloo professor David Hammond and colleagues on the calorie and nutrition information labeling in Canadian restaurants menus for healthy food choices. The study analyzed the differences of restaurant orders from campus facilities with regular menus which have calorie information, and others with no nutrition information. It says that researchers are glad that their study can help consumers choose food to eat to reduce obesity and cancer risk.

This section offers updates concerning the vegetarianism discipline as of July 2008. The Board of Supervisors of San Francisco, California, unanimously passed a law requiring chain restaurants to post nutrition information on menus. The Ocean Conservancy is sponsoring the International Coastal Cleanup. The Canadian government is offering Canadian pig farmers $46 million in payouts to slaughter 150,000 pigs to avoid a pork-price collapse.

The article reports on the newly improved menus of the biggest fast-food chains in Canada. McDonald's Canada launched its Angus Burger topped with lettuce, tomato, pickles, garlic mayonnaise and mustard. Taco Bell Canada introduced its Fresco Menu that contains less than nine grams of fat. KFC Canada also revealed its Kentucky Grilled Chicken that features savoury blend of secret herbs and spices. INSET: UP and Coming.

The article reports on the MiniMenu and Magnetic MiniMenu from High Visibility Advertising. This takeout MiniMenu can be folded into the size of a credit card and fits into a wallet, pocket or purse. Vince Mammoliti, general manager of Terroni, a popular Italian eatery in Toronto, Ontario states that customers were tickled by the takeout MiniMenu.

The article describes a proposed bill by Canadian Liberal Member of Parliament Tom Wappel. If the House of Commons passes Bill C-283, restaurants with over $10 million in annual sales would be forced to list the caloric, salt, and fat content, per serving, of each item offered on their menus. Fresh meats sold in grocery stores would also require nutritional labels. The Canadian restaurant industry has been the most vocal opponent of Bill C-283.