Flanagan Foodservice publishes a semi-annual magazine which is designed to provide our customers with articles relevant to the foodservice industry. Each issue will take you inside our customer's successful operations.
Cajun Style
One year ago, Harpal Kalsi joined the Popeyes Louisiana Kitchen operation as Regional Leader, Canada. One year later, the number of Popeyes franchises in this country has increased by over 30 percent.
Large portions, reasonable prices
In the last 17 years, Scott MacLean and Sue Lessard have owned two pizza restaurants. They operated them for exactly two weeks, in total. And therein lies a story.
Fish & Chips: a love story
At first glance, a fish & chips shop may not seem to be all that romantic a place. Tasty, sure, traditional, yes, a great place for a take-home dinner, undoubtedly, but probably not all that romantic.
Up From The Ashes
2010 was a hell of a year for Matt and Kristin Buckley. In January, they bought the business of their dreams. In November, they escaped from the apartment above that burning business with seconds to spare.
The Venerable Huether
Let’s be clear from the outset: the Huether is a great many things – restaurant, brew pub, café, patios, brand-new jazz club, historic landmark, set for a TV show – but it’s not a hotel.
