Club House for Chefs


Food Service Trends

January 17, 2018 - National food policy would form the foundation for ‘a more sustainable food system’
Canada’s government will develop a national food policy to incorporate the social, environmental and economic aspects of the country’s food system into an integrated framework.

January 11, 2018 - London Calling
Scoping out food trends for McCormick’s annual Flavour Forecast.

January 11, 2018 - 6 Questions with Executive Chef, Juriaan Snellen
Learn about Chef Juriaan’s favourite McCormick Canada products and his “food first” approach.

January 10, 2018 - Why Canadians will spend more in restaurants in 2018
Canadians could spend more in restaurants as they increasingly prioritize convenience.

December 21, 2017 - Drink sales remain vital to a restaurant’s success despite stagnant growth
The amount of wine being sold in bars and restaurants has declined for the fourth year running.

December 02, 2017 - Five food and drink trends you could see in 2018
What will be the biggest food and drink developments next year?

November 28, 2017 - How some restaurants are making the most out of breaking the fast
An increasing number of consumers are skipping breakfast; here’s how to make up the lost ground

November 16, 2017 - The French's® Brand Kicks Off the Holiday Season by Donating Over 1.25 Million Meals to Support Food Banks of Canada
The French's brand, part of McCormick & Company, today announces the start of their second annual 1 Bottle = 1 Meal campaign with the Food Banks of Canada.

November 15, 2017 - Introducing Casual Fine Dining
Find out how Chef Scott Cannon is creating fusion food that is approachable for all diners

November 15, 2017 - The James Beard Foundation – Making an Impact in the Kitchen & Beyond
The JBF’s Vice President Kris Moon shares how establishing a sustainable food-system can be achieved through chefs and restaurants

November 15, 2017 - Catering 101 – Creating Innovative & Adaptive Menus
Step inside the world of catering with The Food Dudes Founder Adrian Niman and discover how to implement unique and adaptable trends to your menus.

November 10, 2017 - Eating alone is the new black as solo dining soars
Solo dining has increased by 85 percent since 2015

November 07, 2017 - Toronto pop-up restaurant fights stigma with HIV+ chefs
Only half of Canadians would knowingly share or eat food prepared by someone who is HIV positive.

October 28, 2017 - McCormick Flavour Forecast 2013: The Future Of Global Flavour
These flavour combinations illustrate how food trends are coming to life through taste

October 25, 2017 - Calgary restaurant puts diners in the dark
Dark Table aims to enhance diners’ less dominant senses like smell and taste, but also raise awareness of issues the visually impaired face every day.

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