June 30, 2020 | View Online | Archive | Subscribe | Advertise   instagram_icon.jpg linkedin_icon.gif

Cuisine, COVID-19, and caring
for vulnerable communities

The kitchens of retirement communities have faced two main problems during the pandemic: how to maintain quality and consistency, and how to best protect their at-risk populations. Delmanor's Chef Divakar Raju explains the steps the company's team has put in place to keep mealtimes delicious, nutritious, and above all, safe.

Full story.

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Lessons learned from St. Louis
St. Louis Bar & Grill prepared for the reopening of its Yonge Street flagship store by learning from the experiences of its already-reopened locations across the country...Full story
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The role of data in rebuilding the restaurant industry
Why gathering and analyzing your customer data is imperative during COVID-19...Full story.
Toronto restaurants rise to the occasion with family-focused deals
Four restaurants offering creative kits and packages to satisfy crowds of any size...Full story
restaurant fun
Can your business survive
future pandemics?
Why the steps you take now can prevent bigger losses down the line...Full story
Foodservice industry reports decline in April traffic, dollars
Ipsos shares its latest numbers on where and what Canadians are spending at restaurants ...Full story
Almond, skim milk arrive
at Tim Hortons
Customers can now select two new, healthy options, free of charge...Full story.
A new facility cleaning accreditation program for restaurants
Learn more about the only outbreak prevention, response, and recovery accreditation for facilities and how it can protect your staff, suppliers, and guests...Full story


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