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Features  

Sep 5, 2012 - Allergies

It’s a Saturday night and a four top sits down at your restaurant. Between them, they’ve got a peanut allergy, lactose intolerance and celiac disease. Your kitchen is in the middle of the dinner rush, and your waitstaff are overextended. Is your restaurant prepared to accommodate these diners?

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Aug 26, 2012 - Wine and food

Miles: “Mmm . . . a little citrus... maybe some strawberry. . .passion fruit. . .and, oh, there’s just like the faintest soupçon of like asparagus and just a flutter of a, like, a nutty Edam cheese...”

Jack: “Wow. Strawberries, yeah! Strawberries. Not the cheese . . .”

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Aug 26, 2012 - Restaurant design

Years ago, the Kobe Club restaurant in New York kept critics and diners on knife’s edge, literally, by suspending 2,000 sharpened samurai swords, blade down,  from the ceiling.

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Jul 5, 2012 - Grilling

It may have been National BBQ Day across Canada on June 23, but for grill lovers in the restaurant world, every day is a celebration for grilled food. (BBQ in Canada is synonymous with grilling; this is not the case in the U.S., where BBQ refers to slow cooking over a low temperature.)

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Jul 4, 2012 - Concession foodservice

For an industry that may have literally begun as peanuts, there’s nothing small about how the concessions business has grown since the days that nuts, hotdogs and candy first found their way into baseball stadiums and movie theatres.

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