Foodservice

People’s relationships with food changed this year.

With the constant uncertainty and change that is prominent in a COVID-19 environment, it is vital that we look towards the face of this new reality and consider how we might adapt upcoming fall and winter celebrations.Undoubtedly, foods and beverages will remain at the centre of these celebrations, particularly during the upcoming treat-focused Halloween 2020 season and into the myriad of winter social occasions.

Environment Minister Jonathan Wilkinson says six single-use plastic items that aren't easily recycled and already have more environmentally friendly alternatives will be the first to go under Canada's new restrictions on plastics.

Online grocery delivery service Inabuggy is continuing its aggressive product rollout with the addition of a “hyperlocal” offering called Inabuggy-Mart.

As Canadians entered 2020, they could not have foreseen what the new decade would bring.

At 181, Nova Scotia’s Frieze and Roy is celebrated as Canada’s oldest general store Everybody in the community of Maitland, NS, roughly 90 kilometres from Halifax, knows that you can get potato chips, lottery tickets, and even maple syrup at Frieze and Roy.

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As the country gets back to business (and school), Jeff Dover, president of fsSTRATEGY, shares 8 best practices for welcoming back hungry customersFoodservice is an increasingly important segment in convenience stores.  The impact of COVID-19 restrictions surrounding foodservice has been devastating for many foodservice operators.  As convenience store foodservice is almost exclusively eaten off-site, the impact on stores allowed to remain open has been relatively minimal.  However, foodservice at convenience stores must change to ensure continued success.  Customer comfortMost consumers are eager to return to their normal lifestyles as lockdown restrictions are eased and eating food away from home is no exception.  The key to success will be having sanitation and safety practices for guests and employees visibly in place for those less comfortable with convenience store foodservice.  Word of mouth of such practices will result in more people comfortable with using your foodservice offerings.  Being known as “doing things right post-COVID-19” will help.  2. MasksStaff preparing and serving food should wear masks.