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As summer patio season ramps up, many restaurants are looking for fresh ways to deliver memorable seasonal features while navigating rising protein costs. With beef, poultry, and imported seafood prices continuing to put pressure on margins, operators are turning to versatile menu options that offer both premium appeal and s...
The dinner rush no longer starts at your front door. It starts on a phone. Every afternoon, thousands of people scroll social media asking the same question: “What are we doing for dinner tonight?” The restaurants winning today are not always the biggest brands or the ones with the biggest advertising bud...
In today’s foodservice environment, operators are looking for more than just great flavor. They need efficiency, consistency, and strong margins. That’s where Reuven’s new Halal pre-cooked shredded beef brisket comes into play. Fully cooked and ready to heat and serve, shredded brisket help...
The Next Course Food Show: Experience the Future of Foodservice Stay ahead in foodservice with real inspiration, valuable connections, and meaningful savings at the annual Flanagan Food Show—your one-stop event for everything new and essential in the industry. Big Savings Meet Everyday EssentialsThis year, don’t...
Bacon is a menu staple across breakfast, lunch, and dinner. It’s valued for its flavour, versatility, and ability to elevate everything from classic breakfast plates to burgers and salads. In foodservice kitchens, bacon can be prepared in different ways, each offering its own advantages depending on the operation, menu s...
Why Galentine’s Day Deserves a Spot on your Calendar As the calendar turns toward February, foodservice operators have another occasion to add to their seasonal playbook: Galentine’s Day. This unofficial holiday (celebrated on February 13, the day before Valentine’s Day) has grown from a quirky TV moment int...
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