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Maple Leaf Canadian and Family Owned

 

 

Serving Hotels and Resorts
Helping You Meet Hospitality Expectations

 

The hotel, resort and specialized hospitality sector has unique conditions: any time of day could be "customer time." Whether you're a seasonal or year-round business, Flanagan's can help you serve your guests as they expect. Big or small, your business may operate seasonally and with temporary and occasional staffing. As Canada's largest Canadian-owned independent foodservice distributor, Flanagan's has the product line and expertise to take care of your foodservice needs - while you see to the needs of your guests.

 

 

 

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Any time... any part of the day

 

When it comes to foodservice, we know the demands of three day-parts—morning, noon and night—as well as 24-hour room service, banquets, special business and leisure functions that you are responsible for.

 

We help you serve a variety of guests and within your budget.
   

Room Service delivery at hotel

Servicing your varying service styles

 

Coffee shops, snack bars, lounges, buffets, private meeting rooms, full dining room service; whatever the dining format you offer your guests, we have a product solution that allows you to give them what they want, whether you're fully booked or needing a foodservice program for slower times.

 
   

Flanagan Foodservice Hotels and Resorts

Build better business with your food and beverage operations

 

We understand the food and beverage component of your hospitality business must be lean and managed tightly; that you need to get the most out of it, no matter what the season. With our food products and the service you provide, you can satisfy your guests and help ensure they will return.

 

We can support your goals with excellent products and cost-efficiency so you can generate as much revenue as possible.

 

 

 

 

Why Flanagan Foodservice?

 

 

Frequently Asked Questions

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1. What should hotels and resorts consider when choosing a foodservice distributor? 


Hotels should evaluate a distributor’s product breadth (fresh, frozen, dry, beverages), delivery reliability, order minimums, and ability to support multiple dayparts and service styles (coffee shop, buffet, banquets, 24‑hour room service). For Canadian operators, it’s wise to verify pricing transparency, and whether the distributor offers specialty/dietary lines and event‑ready quantities. 

2. Can hotels order food and supplies for restaurants, buffets, bars and banquets through one distributor? 


A broadline foodservice distributor like Flanagan’s can supply across service styles from coffee shops and snack bars to lounges, buffets, private meetings, and full dining rooms. You can consolidate purchasing and simplify vendor management. This typically includes dry goods, proteins, produce, dairy, disposables, and banquet‑ready portions, plus support for slower periods with cost‑efficient programs.  

3. Can Flanagan supply vegetarian, vegan and other specialty food products for hotel guests? 


Yes. Flanagan Foodservice carries specialty products and can accommodate dietary needs such as vegetarian and vegan items; operators typically flag these requirements when building menus or placing orders. For consistent guest experience, specify dietary SKUs (e.g., plant‑based proteins, dairy alternatives, gluten‑friendly items) in your par lists and event BEOs so kitchen and purchasing are aligned. 

4. Can Flanagan supply food for hotel restaurants, room service and banquet operations? 


Yes. Flanagan’s supports multiple dayparts and service formats: morning, noon, night, 24‑hour room service, banquets, and special business/leisure functions. Hotels can source for restaurants, in‑room dining, and events through one program. They position their offering around cost‑efficiency and product solutions that fit both fully booked periods and slower times, helping F&B operations stay lean while meeting guest expectations. 

5. How can hotels plan food purchasing for banquets, weddings and large events? 


Start with a pre‑order checklist: lock in event dates, expected covers, menu specs, and any dietary needs; then map quantities to confirmed reservations and historical usage for similar events. Factor in lead times, shelf life, and usable on‑hand stock; set a safety buffer for high‑risk items; and confirm substitution options with your distributor ahead of time. For very large events, stage deliveries (chilled/frozen) and pre‑portion where possible to reduce day‑of labour and waste. 

6. Can seasonal hotels and resorts adjust food orders based on occupancy and demand? 


Yes. Seasonal properties can (and should) adjust order quantities and frequencies to match occupancy patterns and event calendars. Best practice is to maintain separate “season” parameters for forecasting e.g., distinct weekly usage, safety stock, and reorder points for peak vs. off‑peak then switch at a fixed date before each season. Work with your distributor on flexible order sizes, staged deliveries, and pre‑season confirmations for high‑turn items to avoid stockouts or overstock.