A national ban on the most harmful single-use plastics will very likely force foodservice operators, restaurants and fast-food outlets to find non-plastic materials for takeout and delivery containers but plastic bottles for water and soda are more likely to be improved rather than phased out.
A three-pronged approach to success – staff, customers, community For more than three decades, Hollywood Market in Kelowna has welcomed customers through its doors in the heart of British Columbia’s Okanagan Valley.
Canadians under 40 are taking the biggest bite out of the country’s restaurant business, while showing an appetite for environmentally sustainable operations and menu options.
Key food trends today will shape the menus on university and college campus dining operations in the coming years as younger consumers approach food with a certain criteria.
In the convenience foodservice space, some retailers are experienced veterans that have fine-tuned their programs and how they introduce new menu items.
