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Watching the trends in sustainable seafood
Whether it’s succulent lobster from Prince Edward Island, scallops from Nova Scotia, mussels from Newfoundland or spot prawns from British...

Q&A: Ryan O’Flynn, Executive Chef, Westin Edmonton
What are your earliest memories of cooking?
One of the things I remember from when I was about seven or eight years old, is that for...

How colour coding can help prevent cross-contamination
Wouldn’t it be great if there was an easy way to alert staff to the potential of cross-contamination? One that could also help cut down on the...
From healthy resolution to a health revolution
When Twitter Canada released its top 2015 New Year’s resolutions and goals, it was no surprise most Canadians wanted to be healthy. Exercise...
Today's features, sponsored by Kraft
Labatt donates $20,000 to Canadian Red Cross for wildfire relief efforts in B.C.
Famoso’s Campania sauce for charity is back, supporting Mealshare in feeding the hungry and growing their non-profit across Canada
Starbucks Canada takes bold steps to tackle national youth unemployment


Exhibit at the 2016 Restaurants Canada Show - Featuring the Shake & Sling pavilion, devoted to all things bar and beverage.



Tip of the Week


Find out what customers want and offer more of it
If you’re updating your menu or building a seasonal menu, consider consulting with food marketing research to determine what is popular. These research companies can give... More



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