Chef Connexion Magazine

Fall/Winter 2018

Inside:

• Plant-Based Proteins Are Putting Down Roots (page 18)
• Marketing 101 (page 41)
• Catering to Kids: Turning pint sized patrons into tomorrow's loyal diners (page 9)

For our next Chef Connexion issue in Spring/Summer 2019, we'll once again take the pulse of the Canadian restaurant industry to bring you plenty of practical information. You can look forward to carefully researched, lively articles about topics that mean the most to you and your profitability. What's more, we'll shine the spotlight on the many great ways you can take advantage of Brand Points Plus.

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