Skip to main content

Foodservice

  • Montreal to ban stores from dumping unsold food

    Montreal is hoping to stop perfectly good food from ending up in landfills as part of a plan to significantly cut waste by targeting the source.
  • Fast food chains launch store versions of menu items in competitive market

    Fast-food fans no longer have to go to - or even order from - their favourite eateries to indulge, as grocery stores now stock a wide array of beloved menu items so superfans can heat up a St-Hubert chicken pot pie, slather on Swiss Chalet gravy sauce or whip up a pot of Tim Hortons homestyle chili at home.
  • Wake up to how coffee can drive revenue

    Turn your c-store into a hot (beverage) destinationPouring effort into creating a positive coffee experience for customers has some serious perks, as both convenience store owners and their java partners can attest.
  • New 7-Eleven stores expand foodservice offering at Calgary airport

    7-Eleven Canada is opening two new convenience stores at YYC Calgary International Airport.
  • For Canadians, food affordability is top agri-food issue in election: Survey

    With the upcoming federal election, party leaders have a lot issues on their plates, but food and agriculture may not be one of them.
  • Four steps to make your c-store a foodservice destination

     Customization, freshness and bold flavors — these are qualities that an increasing number of consumers, particularly younger ones who have growing buying power, say they most want in the food they buy from convenience stores and other foodservice operators.This makes a strong case for offering made-to-order foodservice programs, but some existing c-stores don't have the in-store space to fit a full made-to-order program, while other c-stores might not be able to support or staff one based on the local market.C-store retailers without made-to-order foodservice programs are not doomed to fail; they can still be competitive — if they invest in and execute high-quality grab-and-go programs.Even chains that do lean in hard on made-to-order are leaving money on the table if they do not maintain a grab-and-go offering and put effort into keeping it strong.Here are four ways to make a grab-and-go foodservice program shine:1.
  • 5 things to know about consumer attitudes towards grab-and-go foods

    Consumers increasingly want food that is fresh and convenient to their lifestyles, but capitalizing on this opportunity requires foodservice operators to have a plan.
  • Scheer's pledge to review new Food Guide challenged by health community

    Conservative Leader Andrew Scheer is facing criticism from nutrition experts after he pledged last week to review the new Canada Food Guide should the Tories win power this fall.
X
This ad will auto-close in 10 seconds