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Leslieville Pumps: 3 ways to get foodservice right


058_Gray_YCM May 2014_Leslieville PumpsFoodservice can be a challenging category, especially if you’re starting a program for the first time. That’s why we enlisted the expertise of Greg and Judson Flom, co-owners of Leslieville Pumps & Kitchen, which offers a one-of-a-kind authentic barbecue program to its Toronto neighbourhood.

Here are some of their top tips for getting foodservice right.


“I recommend that whatever food you choose to do in your foodservice program, it’s something you love, and that you put your love into the food,” says Judson. “Because that’s where the value comes out when you’re selling it.”

When you top this passion off with fresh, local ingredients, your customers will certainly take note. “We believe people can taste the love in our food,” adds Judson.


Go for a walk through your neighbourhood to learn more about the people who live there, so you can give them what they want.

“Obviously that also entails keeping on top of new things in the city, making sure we keep our menu exciting and bring in new products,” explains Greg.


When you’re always producing top-quality food, your customers will have the incentive they need to keep coming back.

“It’s got to be a quality product, because you want the repeat customer – that’s so important in the c-gas business and foodservice,” says Judson.

For more foodservice tips from the Floms, check out the digital issue of YCM May.