Running Your Business

Casualization is on the rise and consumer expectations are shifting. Here’s what you need to know about this sea change.
In hopes of reducing health risks, all foods sold in Canada will be made without the use of partially hydrogenated oils. 
Technology lets restaurant customers connect and order long before they walk in your doors.
Proper care and meal preparation is vital as more and more Canadians are diagnosed with diabetes. 
Your staff will work harder and stick around longer when you take a teamwork approach.
Everyone eats, and using a food program can help your operation expand its reach and visibility.
It’s more than just providing great service—it means truly caring for and engaging your team and your guests.
An aging workforce may have you rethinking ways you refresh your team or retain valued employees.
Tableware and servingware are playing an increasingly important supporting role as it relates to culinary trends and the guest experience.