Talking Taste

The quality of your drinks menu has a big impact on the profitability of your business. Here are 9 ways you can increase your beverages sales.

The waste of edible food is a significant environmental and economic issue around the world, and it's important that hospitality businesses do their part to reduce food waste in their kitchens. If you're a restaurant operator seeking to reduce food waste in your kitchen, here's ten ways to do it.

Winter is here, and so is our hottest seasonal promotion. Find out what products to purchase to be eligible to participate. 

Certain types of food place more strain on the environment due to their water or land requirements, carbon footprint, agricultural chemicals, biodiversity concerns, or other environmental pressures. While you probably don’t want to remove all of these foods from your menu, it is good to understand their impacts and choose ingredients thoughtfully so you can avoid wasting limited resources.

No matter how much space, budget, or time you have to allocate to reducing waste, you can start to make changes today.

Generations of cooks have learned to squeeze every ounce of goodness from their ingredients. And many time-honored techniques are also effective ways to cut down on kitchen waste. 

While you can significantly reduce the food waste your kitchen generates by auditing your waste and taking corrective measures, there’s always going to be a certain amount of leftover food in the form of plate waste (food customers didn’t eat). However, these leftovers don’t need to be thrown away.

Dinner is served, but waste reduction doesn’t end here. There are several steps you can take to prevent or cut back on waste as you serve the meal and clean up after your guests.

It is time to stop adding to landfills. How much waste does your business produce? Even for the environmentally-minded among us, when you start to add up everything you throw away on a weekly basis, the answer may be surprising. There are many reasons to cut back on waste. 

Nutrition is important, but not at the expense of flavor and customer satisfaction. Take the guesswork out and learn how to balance nutrition while delivering delicious meals to your diners. Stay informed with the most relevant and up-to-date information on health, wellness and nutrition.

Stocks are a key part of what completes many dishes, adding a depth of flavour that otherwise wouldn’t be present. Vegetable boosters present a refreshing alternative to meat-based stocks and allow chefs to prepare a wide array of hearty, healthy recipes while also catering to vegetarian and vegan customers.