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Noisy dining rooms are costing restaurants repeat guests

By Katie Koebel A great restaurant experience is about more than what’s on the plate; guests come to connect with friends and family, celebrate milestones, and enjoy conversation. But when background music, clattering dishes, and conversations from nearby tables compete for attention, following along to your own conversation becomes challenging. For people already experiencing hearing […]

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Canadian summit series launching to connecting food, agriculture, ocean, and innovation leaders

As Canada navigates growing pressures and opportunities across food security, trade, technology, climate resilience, and global competitiveness, FOOD FORWARD 2026 will convene leaders from across the country through a three-city national summit series, coming this fall. The 2026 circuit begins with FOOD FORWARD Atlantic in St. John’s on September 23, followed by on the Hill […]

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Competition ramps up for restaurants as more retailers focus on retention

Foodservice is becoming an even more competitive space for restaurants as more retailers get serious about customer retention. With 42 per cent of Canadian diners belonging to a loyalty app, there is a real opportunity for restaurants and retailers to get attention and drive traffic while building loyalty and retention. Recently, Tim Horton’s and Canadian […]

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Planning an end-of-summer restaurant event

Looking to host an end-of-summer bash at your restaurant? Plan an event that will attract guests, raise revenues, and allow you to stand out from the competition. Even though fall is on the horizon, there’s still time to plan an event that celebrates the season and gets guests excited to make memories at your restaurant! […]

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Bartender training gaps can impact your guest experience

By Duncan MacNally A restaurant can have a strong menu, an attractive dining room, and a well-designed beverage program, yet still leave guests with a disappointing impression if its bartenders are not properly prepared. Because bartenders work at the intersection of speed, hospitality, product knowledge, and service, even small training gaps can quickly become visible […]

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Making your restaurant loyalty app valuable and meaningful

A customer deciding where to buy lunch is thinking about what is nearby, what sounds good, what is easy to order, and whether there is a deal waiting in an app. In foodservice, loyalty often comes down to a small moment of convenience: the coffee ordered before work, the lunch spot near the office, the […]

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Restaurant breakfast menus get a seasonal makeover

Is breakfast the most important meal of the day? Even though dinner typically tops restaurant traffic, studies shows that morning visits can be a key revenue driver, accounting for 29 per cent of all visits. With more and more commuters headed back to the office, some QSRs have recently added breakfast or have switched up their […]

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The hidden cost of dull knives in the kitchen

By Owen Juarbal Most operators closely track food costs and other expenses, yet few know when their kitchen knives were last properly sharpened – and that can be an expensive blind spot in a year when more than a third of Canadian operators are running at a loss or breaking even. While nearly every other […]

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New flavours are emerging to challenge pumpkin for fall’s favourite

While pumpkin spice certainly gets a lot of attention through the fall season, this year, there are some trending alternatives in the mix. As diners gravitate to seasonal favourites and comfort food, operators are broadening their menus to include more flavours and interesting combinations. Pumpkin is still the top contender, but it’s not the only […]

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Managing a successful September at your restaurant

September is a month of transition for many restaurant operators, as student employees return to school, traffic levels decline for the fall season, and patio space is no longer in such hot demand. Operators can become overwhelmed with these seasonal challenges, and a fresh approach can help get a better handle on fall operations. Here […]

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Treat Time: How Branded Desserts Sweeten Sales for Sandwich Operators

Cupcake Flight made with Golden OREO Cookies

For sandwich operators today, the best thing since sliced bread is dessert. No longer an afterthought to the sandwich occasion, dessert has become one of the easiest ways for sandwich operators to drive traffic and elevate everyday visits. In fact, consumers are so sweet on dessert, over a quarter say they’re consuming more desserts overall — a stat that rises to 34% among Gen Z and 35% among millennials.¹
The Whole Pie: Top Dessert Brands Turn Pizza Night Into a Higher-Check, Repeat Occasion

Pastry Bites filled with OREO Cookie Pieces

For pizza operators looking to increase check averages, dessert concepts featuring recognizable branded ingredients can help drive incremental sales and add variety to the menu.

Because they tap into the social and experiential side of dining, desserts can drive both repeat visits and higher check averages, especially among families and groups. Leaning into communal and experience-driven occasions with incremental items like desserts, especially as limited-time offers to jumpstart sales, is a low-risk way to build customer loyalty and frequency.
Sweet Additions: Expert Tips for Building a Dessert Program That Works for Your Pizza Menu

Cannoli Cookie Swirl made with CHIPS AHOY! Cookie Pieces

Pizza restaurants have long built their identity around the pie — but smart operators know the meal doesn’t have to end there. We spoke with two Mondelēz Away From Home culinary experts, Chef Carmisha Ramsey and Joel Minkoff, to get their best strategies for integrating desserts into pizza menus in ways that drive revenue, spark customer excitement and help keep guests coming back. From OREO-branded LTOs to dessert pizzas built with your own signature dough, here’s their practical roadmap for operators who want to finish strong.
Flipping for Desserts: Burger Operators Lean Into Low-Risk Menu Innovation

Chocolate Marshmallow Ice Cream Bar made with OREO Cookie Pieces
A Big Deal: How “Little Treats” Are Redefining Dessert Innovation and Efficiency

Brownie Bites made with OREO Cookie Pieces

“Little treat” culture is having a sizable impact on consumers’ eating habits and opening up sweet opportunities for dessert and snack operators.

Born on social media and embraced by young, digital-native consumers, “little treats” have grown from viral memes into mainstream must-haves.

Nearly 40% of consumers say they’re familiar with the term “little treat,” with awareness highest among Gen Z and Millennials, highlighting how quickly the idea has traveled from social media into everyday food and beverage habits.¹
Healthcare Cafeterias Reimagined: Your Prescription for Driving Profit, Value and Satisfaction

Yogurt & Melon Parfait with BELVITA Breakfast Biscuits

Healthcare dining is evolving fast as operators find inventive ways to deliver more with less.

Fifty-three percent of hospital locations are implementing cost-cutting strategies like maximizing ingredient utilization and buying in bulk to manage expenses and hold prices steady.¹ Maintaining affordability is a must, given that the average cafeteria check at healthcare cafeterias ranges from just $4 to $10.¹
A Slice Above: How Branded Desserts Help Drive Sales at Pizza Operations

Dessert Pizza made with OREO Cookie Pieces

Pizza operators looking for the secret sauce to gaining a higher check average should turn their attention to branded desserts.

A powerful, low-risk growth opportunity for pizza operators, branded desserts can deliver incremental sales without slowing down operations, complicating kitchen execution or compromising your core pizza-focused menu. In fact, among operators across categories, adding a new dessert is the top reason for increased dessert sales, with 44% citing it as the ultimate business booster.¹
On Course for Success: Pleasing Gen Z Palates at Colleges and Universities

Protein Smoothie made with NUTTER BUTTER Cookies

Gen Z is giving college and university away-from-home operators a lot to think about. In fact, they’re reshaping campus dining expectations in a complex and increasingly competitive landscape.

While operator spend in the C&U segment is expected to reach $10.3 billion in 2026, real growth is forecasted to drop by 5% in both 2026 and 2027 under the impact of demographic shifts, evolving learning formats and changing consumption behaviors.¹

As a result, understanding what today’s students want to eat and how they want to eat it is critical to feeding the bottom line.
Pour On the Profits: 4 Dessert Beverage Trends to Watch

Frozen Hot Chocolate made with OREO Cookie Pieces

Dessert beverages serve double duty as a perfect treat any time of the day. Today’s consumers are thirsty for beverages that feel unique and fun. That’s why sweet beverages are becoming one of foodservice’s strongest growth drivers.¹ The payoff for operators? High margins, easy execution and guests willing to splurge on something memorable.

From creative dirty sodas to candy-laden milkshakes, playful spins on cold foam and frozen drinks inspired by classic desserts, operators are stirring up new ways to turn everyday occasions into celebratory moments and extra revenue.¹
Embracing the Sweet Spot: How Nostalgia Is Reshaping Food & Beverage Trends

Nostalgia is more than a feeling. It’s fast becoming one of the most powerful forces shaping food and beverage innovation. From reimagined desserts to candy-flavored beverages, U.S. consumers are gravitating toward flavors and formats that transport them back in time, with just enough modern flair to keep things exciting.

Today’s culinary nostalgia goes well beyond throwback aesthetics. It taps into emotion, comfort, and memory, while offering restaurants and foodservice operators ample room to innovate.
Why Better Bakeware Belongs in Every School Kitchen

You may not be serving fine-dining aficionados at school, but quality still counts, especially when it comes down to your bottom line. Choosing commercial bakeware is an investment in durability, consistency, and efficient, smooth service. Here’s how selecting high-quality sheet pans, muffin tins, and loaf pans pays off. Bakeware Under Pressure Bakeware gets a workout […]

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The Restaurant Industry Has a Leadership Problem

Foodservice is facing a new labor shortage challenge, except now it’s middle management and leadership roles that operators are trying to fill. We explain the circumstances that brought about this challenge and strategies operators can act on right away. Restaurants Face a Shortage of Experienced Leaders The foodservice labor market is seeking general managers, executive […]

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Could Grandmother’s Kitchen Be Your Next Menu Concept?

One of our favorite dining trends of the year disregards novelty and Instagrammable plating entirely. Instead, the vibe is reminiscent of grandma’s house. Grandma-core, also called nonna-stalgia, is giving what guests are seeking: a comfortable, lived-in atmosphere that says, “sit down, you’re staying for seconds.” The New Appeal of Old-Fashioned Hospitality Grandma-core means comforting, scratch-made, […]

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A Patient-Centered Approach to Hospital Foodservice

Since the mid-20th century, hospital food was produced in large batches, loaded onto tray lines, and delivered according to rigid schedules. While this institutional model serves an operational purpose, it leaves patients with inconsistent food quality and meals arriving when they are not hungry. The result is untouched trays, dissatisfied patients, and waste. Numerous hospital […]

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New Beverage Station Solutions for Caterers

Event design prioritizes movement, texture, and visual harmony above all else, with beverage stations now acting as focal points within event layouts rather than an afterthought. This guide walks you through what to look for as you outfit your next beverage station, featuring value-minded products, all new from TableCraft. Let’s get into it. Elevate the […]

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Tip Pooling: What Servers Really Think

Ask 10 servers what they think about tip pooling and you’ll get 11 opinions, a couple of them shouted. Few topics get the front of house as fired up. In this article, we look at the pros and cons of tip pooling to get to the bottom of this polarizing topic and help you decide […]

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Wasserstrom Expands Equipment Shipping Capabilities

Exciting news! The Wasserstrom Company is expanding its operations in Arizona at the Wasserstrom Phoenix Distribution Center. Our Arizona campus has been serving our West Coast clients since 1993 with our sister company, N. Wasserstrom, manufacturing and distributing equipment, and The Wasserstrom Company distributing smallwares. The facility is undergoing a 77,730 square foot expansion, transforming […]

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Adaptive Reuse: Gas Station Edition

If you’re scouting locations for your next restaurant, are vacant gas stations on your shortlist? These sites come with built-in advantages that would cost a fortune to replicate from scratch. We cover what gas station adaptive reuse offers and where the real costs are hiding. The Built-In Benefits of Converting Old Gas Stations Adaptive reuse […]

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Quiz: Can You Read a Menu?

Modern menus evolve fast with terms like “regenerative” or “functional” reflecting real shifts toward sustainability, transparency, and healthier food. But new terminology doesn’t replace old terminology. Rather, it stacks on top of it. Add in centuries-old French vocabulary, and menus can be a lot to take in. Think you can tell your confit from your […]

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Everyone Wants a Gatsby Moment

There’s a reason people still reference F. Scott Fitzgerald’s 1925 novel when seeking inspiration for their next great event: 101 years later, Gatsby remains a cultural shorthand for buzzworthy gatherings. In this article, we look at how the Gatsby Collection by FOH brings the essence of Jazz Age elegance, Art Deco design sensibilities, and upscale […]

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Dubai Chocolate: Foods Demystified

What happens when you combine excellent flavors, satisfying textures, stunning visuals, social media influencers, and a luxury brand name? You get a perfect viral food storm, like the one that catapulted Dubai chocolate into our collective must-try list. In this article, we share how a chocolate bar shook up the luxury dessert space while altering […]

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Filter Maintenance & the Real Cost of Neglect

In some restaurants, filters are forgotten until the ice machine stops making ice or the combi oven displays a “Scale Build-Up” error. Read on to learn what really happens when you treat your filters as an afterthought — between the explosive belly aches and financial loss, we’re betting you will never forgo proper filter maintenance […]

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This 3-Well Rethermalizer Helps Kitchens Do More With Less

The labor shortage problem never fully resolved itself after the pandemic. Operators are expected to do more with fewer crew members and tighter margins. These pressures even change how equipment is evaluated. For instance, can the equipment help with a staff shortage, reduce mistakes, or keep service moving Equipment has to pull its weight in […]

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Black-Owned Restaurants to Know and Support

Happy Juneteenth! This holiday commemorates June 19, 1865, the day news of emancipation finally reached the last enslaved Black Americans in Galveston, Texas. Currently in the US, there are efforts to dismantle civil rights protections, suppress Black history, erase Black military contributions, suppress Black voters, and sanitize public records across national institutions. While individual actions […]

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Are Your Knives Ready for the Next Shift?

Knife maintenance impacts speed, consistency, and safety in the kitchen. A steady maintenance routine helps keep knives performing the way they should. Some kitchens outsource this task, but for many, basic sharpening and in-house sanitation is preferred. In this article, we detail how you can make your own commercial kitchen fully independent while keeping knives […]

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6 LGBTQ-Owned Restaurants Anchoring Their Community

Legal protections for LGBTQ+ rights have been marked by deeper polarization, with civil rights groups like the ACLU and the Movement Advancement Project currently tracking hundreds of bills across the country. Alongside these policy challenges, advocacy groups reported more than 1,040 incidents of violence and vandalism nationwide in 2025, which spiked noticeably during Pride month. […]

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New York’s Food Additive Ban Affects Commercial Baking

In early 2026, New York became the latest battleground over food additives, passing legislative measures that point toward a significant shift in state-level food policy. New York Redefines Acceptable Risk in Food Production Potassium bromate is an oxidizing agent that was first approved by the U.S. Food and Drug Administration (FDA) in 1941. When added […]

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Wasserstrom Named The United Group’s 2025 Member of the Year

It’s award season! We are happy to announce that Wasserstrom has been recognized with The United Group’s 2025 Member of the Year Award. Presented annually to a member company across the foodservice industry, the award recognizes outstanding partnership, engagement, and leadership within the organization. Chris Littlefield, EVP of Operations at Wasserstrom, reflected, “It’s an honor […]

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Wasserstrom Wins Eastern Tabletop’s Dealer of the Year Award

Recently, a group of Wasserstrom associates from across the country gathered in New York City to accept Eastern Tabletop’s Dealer of the Year Award. This recognition follows a year of incredible momentum for us, marked by a significant YOY growth rate. The trip was also an opportunity for our reps to receive hands-on training and […]

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Should You Ban Phones? A Guide for Restaurant Operators

A growing number of restaurants and bars are implementing phone-free policies or providing incentives for guests to unplug. Younger diners are the biggest enthusiasts of this shift as they seek a well-earned break for their digital fatigue. In this article, we look at how restaurants are implementing their no-phone policies and explore the pros and […]

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10 Creative Marketing Strategies
10 restaurant marketing strategies to leverage objective of increasing revenue in the short- and long-term
10 Pitfalls to Avoid Opening a New Restaurant
Here are some of the most common missteps new owners make when opening a new restaurant, and how to avoid them.
10 Reasons to Love Wow Factor Desserts
Here are ten reasons we love Wow! Factor Desserts (and why you will, too):
10 Tips for a Successful Patio Season
10 tips to keep your guests happy during patio season and maximize your profits
13 Inventions That Make Us Proud To Be Canadian
Proudly Canadian owned, we're recognizing a new Canadian invention each week as we celebrate our great country's 150th year!
2023 Food Show Product Review Top: Trends & Highlights
Flanagan's annual food show was a resounding success. Here are highlights on some innovative products.
2024 Food Show Recap: Best Products & Show Highlights
The 2024 food show was our best yet! Check out some hot products that were at the show.
5 High Margin Menu Ideas Using Halal Shredded Beef Brisket
Looking for foodservice menu ideas? Find 5 high-margin menu ideas using Halal Shredded Beef Brisket.
5 Ways Restaurants Can Keep Staff Supported & Motivated During the Busy Holiday Season
Learn 5 ways to motivate restaurant staff during the busy holiday season and learn how Flanagan Foodservice will keep your kitchen running smoothly.
6 Reasons to Consider Made Good Snack Choices
Discover why MadeGood is the smart snack choice for foodservice pros in Canada, offering allergen-friendly, sustainable, and delicious snacks.
7shifts: Making Life Easier for Restaurant Managers
Eliminate staff scheduling chaos with 7 shifts! 7shifts saves your restaurant considerable time and money
8 Reasons to Attend the Flanagan Food Show
Flanagan's annual Food Show has thousands of products from over two hundred National Brand vendors, great deals, and fresh ideas--all in one place.
A Beginner's Guide to Shucking Oysters
Oysters, with their unique briny flavour and delicate texture, have been considered a culinary delight for centuries.
A Fresh Perspective on Pizza: Trends & Menu Ideas
Pizza is a blank canvas that can accept a smorgasbord of flavours and ingredients. Its flexibility is found in a wide range of pizza restaurants
A Guide to Creating a Seamless Takeout Experience
Your customers' online ordering experience will include all elements and actions from their initial search to their last bite of food.
A Restaurateur's Guide to Instagram
Restaurateurs need always to be thinking about how every element can be used to create their brand and be "Instagram worthy."
Add smoke flavour to your menu
Gone are the days where customers only want smoky flavours associated with BBQ. Smoke continues to waft across menus.
All About the Brand: Flanagan's Story & Values
No matter how good a restaurant is, great food and great staff mean nothing if nobody realizes your restaurant truly is a great place to eat.
All Fired Up: This Summer's Hot Grill Trends
Comfort food meets the grill! Find out what's trending on the grill and on your burger
Become a Winter Pro: Tips for Seasonal Foodservice
Cascades PRO conducted a survey to find out what consumers expect in terms of hygiene and cleanliness in 2023.
Beets: The New Beloved Root Vegetable
Beets are a powerhouse full of fiber, antioxidants, vitamins and minerals like folate, vitamin C, calcium, iron and magnesium.
Best Cleaning Practices from Cascades
Cleanliness, in particular, should be top of mind for all foodservice operators.
Beyond Sausage: Why It Matters To Your Business
With suggestions on how to eat more protein foods that come from plants, Canadians are encouraged to plan a few meatless meals per week.
Boost Revenue with a Strategic Dessert Course
How important is the last impression (i.e. dessert) for nurturing a customer who will return to your restaurant again?
Boost Your Breakfast Sales: Ideas for Restaurants
While it continues to be the fastest growing daypart, foodservice establishments should start to wake up and see breakfast with fresh, new eyes.
Boost Your Menu with Fall Harvest: Seasonal Restaurant Tips
Fall is when people get excited and thinking about their favourite restaurants for great new menus and time spent there with friends and family
Bowl Craze: The Rise of Bowls on Restaurant Menus
Whether it's Salad, Breakfast, Buddha or Poke, bowls are now one of the more popular options in menus.
Build Day 2019 with Habitat for Humanity
Flanagan employees volunteered their time at the Kehl Street build in Kitchener as part of our partnership with Habitat for Humanity.
Build Your Restaurant's Brand Awareness on Social Media
Posting on social is a great start, but engaging your followers is how you create strong brand awareness and encourage repeat visits from loyal customers
Canadian Restaurant & Bar Show (CR&B)
MediaEdge Communications hosts the Canadian foodservice industry media and event
Capitalize on the Pop-In Take-Out
Some folks are opting for quick dinner fixes and have discovered that restaurant-style meals can be taken home to eat
Catering to Kids - Boost Family Dining & Menu Appeal
A visually appealing restaurant is good for everyone, but a special focus on children with a few activities and crayons and paper is even better.
Celebrating St. Patrick's Day in Style
Whether you're Irish or not, it's always fun to mark the occasion with some festive decorations and special menus for your restaurant.
Chill Out with Frozen Drinks - Profitable Menu Ideas
Chill out with Frozen Beverages on your menu
Clear Coat vs. Fresh Cut Fries: What's the Difference?
Cavendish is breaking down the advantages and benefits of both fresh cut and clear coat fries.
Consider Stew for your Winter Menus
Simple, yet sublime with infinite variety, this staple of kitchens worldwide brings comfort in every bite.
Cooking with Asparagus - Fresh Spring Menu Inspiration
There aren't many chefs - or restaurant patrons who really care about good food - who don't look forward to asparagus season.
Create a Menu That Optimizes Profitability
You have to build a menu with an established overall food cost in mind.
Create a Restaurant Website on a Budget
Having a website is essential to your success and will showcase your brand and menu.
Create an Experience with Nostalgic Food
Restaurants set in motion feelings of excitement, anticipation, romance, and comfort and warmth with family and community.
Crispy Apple Chips - Healthy & Delicious Snack Ideas
Martin's Crispy Apple Chips bring all the goodness of their orchard directly to your menu. Choose between Original and Caramel Dream.
Day in the Life of an AZ Driver - Flanagan Foodservice
Learn about the day in the life of a Flanagan AZ Delivery Driver
Deep Clean Your Restaurant
The coronavirus offers an opportunity to do the kind of deep cleaning that makes regular spring-cleaning look like a light dusting
Does Restaurant Catering have a Future?
Could catering help restaurants bolster their bottom line? T
Donate Surplus Food with Second Harvest
1 in 8 families in Canada currently struggle to put healthy food on the table.
Downsizing the Menu to Upsize Restaurant Revenue
Once a necessity during the tumultuous year the foodservice industry has faced, now smaller streamlined menus are here to stay.
Drive Traffic with Value Offers & Other Proven Strategies
Restaurant operators need to employ creative strategies to attract guests while providing outstanding value.
Egg Solutions Egg Bites
On-trend, these products will help operators develop and capitalize on the all-day breakfast and snacking trends. Just heat and serve!
Elevate Your Cooking: Top Tips for Premium Oils & Fats
We've collaborated with the team at Saporito Foods to help you elevate your cooking, frying, and baking techniques.
Elevate Your Dishes with Maille Dijon Mustards: Now Available at Flanagan Foodservice
Elevate your menu with Maille Dijon Mustard: Rich history, smooth flavour, and the perfect addition to foodservice fine-dining and family-style dishes.
Fall Flavours
While flavour preferences and trends may not vary much from the summer months, main ingredients and their applications are a whole lot heartier.
Fall Flavours and Limited Time Offers to Elevate Your Menu
With the changing leaves and cooler temperatures, diners are on the lookout for comforting, seasonal dishes that capture the essence of autumn.
Fall for Autumn Brunch
Brunch offers the opportunity to celebrate and gather around a common love - food!
Fall into Energy
Learn about energy drinks, their regulated caffeine content, and why they may be a better choice than that extra cup of coffee.
Fire up your grill for BBQ season
Here comes summer and, once pandemic numbers are under control and dining opens up widely, it will be time to get your grill on.
Flanagan Food Show 2019: Read our Recap
Thousands of people gather at the Flanagan Food Show to sample unique new products.
Flanagan Spring Food Shows 2017: Thank You!
This annual event gives you the chance to experience first-hand the newest trends and industry developments.
Flanagan's Celebrates 40 Years of Business!
The Flanagan story dates back to 1977 when Joe and Dee Flanagan opened Bob's Surplus Food Outlet in Waterloo, Ontario.
Flanagan's Raises $61,700 for We Care
Each year, Flanagan Foodservice holds a golf tournament to support Friends of We Care and bring joy to kids with disabilities.
Food Day Canada: Interview with Anita Stewart
Anita Stewart is an author and food activist, and for her service to and expertise in gastronomy--especially regarding Canadian cuisine
Food Delivery During COVID-19
The demand for at home delivery orders will be drastically increasing.
Food Photography: Make your Meals Look Great
Consider food photography being worth not only a thousand words, but a thousand dollars in revenue for your restaurant brand.
Foodservice Disruptor: The Meal Kit Trend
Meal kits are out there and slowly becoming a potential disruptor to the bricks-and-mortar restaurant industry
Foodservice Guide: Choosing Atlantic or Pacific Salmon
Discover the key differences between Atlantic vs. Pacific salmon for foodservice operators. Learn which option best suits your menu, budget, and sourcing needs. Get everything you need with Flanagan Foodservice.
Foodservice Operators: Earn More with Brand Points Plus
Boost your foodservice savings with Flanagan Foodservice and Brand Points PLUS, one of Canada's top foodservice reward programs. Earn points, cash back, and exclusive offers on your restaurant purchases. Join today.
From Brunch to Bubbles: Restaurant Galentine's Day Opportunities That Drive Traffic
Restaurant Galentine's Day ideas to drive traffic from brunch to bubbles, with menu concepts and tips to maximize revenue across every daypart.
From Farm to Foodservice: 75 Years of King Cole Ducks
Discover the 75 year story of King Cole Ducks and how its quality duck products have helped inspire innovation across foodservice menus.
Frozen Burrata: The Game-Changer for Modern Foodservice
For modern foodservice operators, a new solution is reshaping how we serve and store this luxurious Italian cheese: frozen burrata.
Gastropub Flavour Trends in Canada
By definition, a gastropub (literally gastronomy + pub) is a pub, bar or tavern that offers meals of high quality.
Gift Cards Should Top of Your Restaurant's Wish List
If it is in fact true that it is better to give than receive, then gift cards must be at the top of a restaurateur's wish list.
Globetrotting Gourmet: Margherita Pizza
So what makes the best Margherita Pizza? The answer is simple and yet at the same time complex, quality ingredients are first and foremost.
Go Green and Save Your Restaurant Money
Going green is one of the most important movements affecting commercial food service operations today.
Good Leaf Good Greens
GoodLeaf Farms is revolutionizing the way that microgreens are grown and taste through the powers of vertical farming.
Grille & Galley Gourmet: Custom Cut Solutions
Grille & Galley Gourmet is Flanagan's brand of fresh, superior quality meat and seafood.
Host the Super Bowl Party of the Year
Build a stadium atmosphere at your restaurant and reap the benefits. The Super Bowl is itself a "destination" for family and friends,
How do servers communicate behind the mask?
How are servers connecting with guests now that they have to wear face masks and avoid contact?
How to Choose Between Paper Towels and Electric Dryers
Not sure whether paper towels or hand dryers are right for your business? Compare hygiene, efficiency and operating costs to make an informed choice.
How to Choose the Right Takeaway Bowl for your Foodservice Operation
Learn how to choose the right takeaway bowl for your foodservice operation, from size and food type to lids, efficiency and customer experience.
How to Cut Costs and Waste
Cascades, a proudly Canadian-owned company, offers a smart, long-term solution with Cascades PRO Perform(R) Interfold Napkins, paired with Cascades PRO Tandem(R) dispensers.
How to Keep Your Restaurant Profitable in Tough Times
Inflation can be a challenging period for any business, but restaurants face unique and intensified pressures
How to Make a Winning First Impression
Sometimes, it doesn't matter how delicious the food is or how reasonable the prices are; something rubs your guest the wrong way.
How to Make Limited Time Offers Work For You
Menu change can be daunting. But using LTOs (limited time offers) can provide a culinary playground for adding innovation without the commitment.
How to Supersize Your Guest Cheques
The sooner your wait-staff recognize the value of upselling and can upsell with sincerity, the sooner your bottom line will be healthier.
How's your mental health during Covid?
The foodservice and beverage industry has high rates of mental health challenges and substance use issues
Instant Foodservice Solutions Without Compromising Taste
Discover how foodservice instant products like LUDA sauces, soups, and gravies help restaurant kitchens save time, control costs, and deliver consistent quality.
Join the #FairKitchens Movement: Be Part of the Change
#FairKitchens is a movement to inspire a new kitchen culture. Your staff will be stable, your team will be happy and productive
Learn About Martin's Family Fruit Farm
Flanagan Foodservice has embarked on a new partnership: Martin's Family Fruit Farm has become its exclusive apple supplier.
Let's Talk Turkey
Surprise your guests with a festive turkey dish that embraces the heartiness of the holiday season.
Lord Elgin - 100% Takeout
Lord Elgin Fish & Chips, a family-owned fish and chips restaurant located in Port Elgin, Ontario
Make the Most of Valentine's Day at your Restaurant
Valentine's Day is one of the busiest days of the year for restaurants. To make it a success, have your menu mapped out and enough staff on hand
Make Your Restaurant Stand Out
How can you make sure your restaurant is top of mind for customers? Here are some ways you can stand out amongst your competition and encourage
Making Delivery Easy
Here are the top takeaways to ensure your takeout is a success! Restaurants are converting from eat-in to takeout during the COVID-19 pandemic.
Managing guest expectations during times of constant change
Keeping your guests informed and up to date about what to expect when dining at your establishment has never been so critical.
Menu Engineering
With a fixed number of guests dining daily, the profit generated per item, or Food Margin, should be the primary consideration when developing a menu.
Millennials: The Future a la Mode
For Millennials, what and where they eat (or don't eat) is as much a part of their identity as the social media sites they connect on.
Minimize Loss by Maximizing Kitchen Waste
Reducing food waste, businesses can reduce operating costs by 15 to 20 percent and increase profitability by the equivalent of 5 to 11 percent.
Mother's Day is your Time to Shine
Top 5 Tips to make this Mother's Day Unforgettable
Mother's Day Opportunities
Mother's Day creates not only an opportunity to boost business on the day itself, but also for repeat business.
Navi - A Game Changing Cost Control Program
Navi Cost Control software is designed to help you streamline your operations and maximize your profits.
No-Nonsense Restaurant SEO Guide to Get Found Online
In the digital age, a restaurant's success doesn't just depend on the quality of its food but also on its online visibility.
Not all Oils are Created Equal
No matter how you spread or spray it, not all oils are created equal
Ontario Pork New Marketing Initiative
Ontario Pork supports local restaurants! Support local and drive business to your business!
Opening a Drive Thru?
Here are some key considerations to make sure you have the safest, cleanest window selling environment,
Our Favourite Products from the 2018 Food Show
Each year, our spring trade shows aim to inspire guests with exciting menu suggestions, new cooking techniques and more.
Our Ontario: Flanagan's Local Food Program
Flanagan Foodservice has more than 650 local products currently listed as part of its Our Ontario local food program.
Partnering with Third Party Delivery Apps
Technology has made a huge impact on the behaviour of your customers and how they choose to enjoy their meals.
Peppered with Flavour
Regardless of their heat level, sweet bell peppers and hot chile peppers alike are delicious and versatile.
Pickerel & Whitefish Recipes Perfect for Margins & Summer Menus
Discover menu inspiration with seasonal pickerel and whitefish foodservice recipes that deliver flavour and a smart alternative to rising protein costs.
Raw Bacon vs. Pre-Cooked Bacon
What are the benefits of pre-cooked bacon over raw bacon? Let's take a look
Restaurant Retention and Hiring Strategies
While some reasons for staff shortages are beyond your control, be open to the possibility that your own practices may be a factor.
Restaurants are Selling Groceries
Grocery stores in Canada have been blurring the lines between grocery and restaurant foodservice with so-called "grocerants."
Sargent Farms Ontario Chicken
Since 1943, Through three generations, Sargent Farms has been producing chicken and other food products of the highest quality.
Schneiders Raised Pulled Meats
Canadian Farm Raised pork, beef, and chicken, fully cooked and delicious!
Score Big with a Super Bowl Celebration
Super Bowl is not only a major sporting event but also an opportunity for restaurants toattract customers.
Serve your Diners on a Winning Patio
Creating an outdoor patio environment that is just as good as your indoor guest experience.
Share Plates and New Tastes
Technomic reports that 47% of consumers who eat small plates strongly agree that they are more likely to try new flavours on small plates than in entrées.
Social Media Tips for Restaurants
Given the right set of circumstances and proper applications, Twitter, Facebook, and Instagram can drive traffic to your website and in your door.
Sodium and Gluten: Hot Topics for Foodservice
The health implications of consuming too much sodium, where it is coming from, and helpful menu planning tips.
Soup Bases Offer Cost-Effective Solutions
Working with soup bases can save you time, labour and money. Two experts share their chef tips and soup-er recipes.
Spotlight on Sous Vide
If you're a chef or restaurant owner, chances are you've probably heard of sous vide cooking. But what exactly is it?
Stay Connected During COVID-19
If you're not on Instagram, you don't exist. The social media landscape has quickly become the dominant marketing tool for restaurants
Stay Profitable During Tough Economic Times
"Be consistent." "Be hands-on in there, every day of the week." "Don't take your customers for granted."
Step Up Your Sandwich
Sandwiches are constantly evolving to keep up with seasonality and trends. Use these ideas as inspiration for your existing sandwich menu.
Stop Leaving Money on the Table: The Ultimate Guide to Menu Optimization
Stop guessing with your restaurant menu. Learn how to use contribution margin, menu engineering, and behavioral pricing to maximize your profitability.
Stop Waiting for Customers to Walk In. Show Up Where They're Already Looking.
Dinner rush starts on a phone. Every afternoon, thousands of people scroll social media asking the same question: "What are we doing for dinner tonight?"
Tableware: 3 Experts Reveal Their Top Tips
Tableware is critical to building a good first impression--especially if it is a new restaurant hoping to distinguish itself from the competition.
Take steps now to make your restaurant staff feel safe
What about restaurant staff, many of whom have been furloughed for part or all of the pandemic? How safe is it for them to return?
The 7 Canadian Eater Archetypes
Eater Archetypes to provide an industry-standard that ensures a psychological understanding of the foodservice consumer.
The Art of Food Plating
Plating, like art, is personal and should tell the story of your menu.
The Delights of Ontario Rainbow Trout
Ontario offers an ideal habitate for Rainbow Trout to thrive. Dive into the world of Rainbow Trout.
The Difference Between Roaster Vs Fryer Chicken
Learn the differences between roaster and fryer chicken. A must-read for foodservice professionals looking to choose the right chicken for their menu.
The Hamburger: Fresh Takes on a Favourite
As burgers continue to capture diners' imaginations with new flavours, toppings, and buns, it's their classic popularity that keeps customers coming back.
The Marvels of Atlantic Salmon
Atlantic Salmon, a name synonymous with health and taste, is not just a fish but a symbol of nutrition and a sustainable food source.
The New Ocean Wise
The new Ocean Wise organization is supported by four key pillars: education, research, engagement and aquariums.
The Pop-In Take Out
In an increasingly time starved, drive-thru society, time really is of the essence - and perhaps especially so in tougher economic climates.
The Rise of Solo Dining: 9 Ideas to Attract Single Guests
The solo dining trend is growing. Learn 9 actionable things you can do right now to make your restaurant a welcoming spot for solo diners.
The Secret Is In The Sauce
Sauces turn the ordinary into the extraordinary, where a humble chicken breast can evolve quickly and inexpensively into a finer dish.
The Tea vs. Coffee Debate
Teas that are rich in the antioxidant polyphenols, like green tea, are known to be powerful immune boosters.
The Ultimate Guide for Food Distributors in Ontario
Discover the ultimate guide to food distributors in Ontario. Learn how to choose the right food service distributor, explore top suppliers, and get expert tips for restaurants, retailers, and food businesses.
Thornloe Cheese Company
The only artisanal company in Canada with as wide a range of cheese products, learn about Thornloe cheese
TikTok 101 for Restaurants
Just when you thought you were getting the hang of social media and content marketing, along comes another digital platform to shake things up
Tips & Tricks on how to use Frozen Vegetables
Frozen vegetables are the most economical, time-saving and practical option for foodservice operators.
Tis the Season to Shine
Get into the holiday spirit with festive menus, strategic marketing, and seasonal decor to attract diners and create memorable experiences.
Tom & Ollie: A Versatile Ingredient Line for Your Menu
The big question everyone asks about Tom & Ollie is: How do I use it? The answer? Everywhere.
Transforming your Restaurant for Takeout
Ramp up your Restaurant for takeout! Learn how Rae's Bistro changed and organized as a result of the pandemic.
Unlocking Success: How QR Codes Are Revolutionizing Marketing
Restaurant and Foodservice guide to QR Codes
Using Skip the Dishes for Your Restaurant
Full- and limited-service restaurants alike can capture a market that wants to remain home and enjoy their favourite dishes.
Waffle Wonderland
Pre-made waffles are more than just a time-saving convenience; they are the canvas for an array of unique and tantalizing toppings.
What Are Biodegradable Straws?
A compostable straw option, biodegradable straws oxo-biodegrade rapidly after disposal and will subsequently oxo-biodegrade with no harmful residues.
What are the Best Beef Cuts? A Guide for Chefs
Master beef cuts in your kitchen. This guide for chefs covers ribeye, brisket, and sirloin, with tips on purchasing, cooking, and industry trends.
What does the future hold for foodservice?
Hindsight is 2020, as the old expression goes. Certainly, as we rounded the corner in 2019, the prospect of a bright new year was uppermost in our minds
What Makes a Great Pepperoni? Secrets from the Experts
Pepperoni isn't just a topping; it's the anchor of the pizza category and a staple on nearly every pizza menu. And its popularity is showing no signs of slowing down.
What to Serve When Love Is In The Air
Guests expect something special--not only compared to what they regularly eat at home, but compared to what they'd normally eat at a restaurant.
What's the Difference Between a Patty and a Burger?
Understand the key differences between a meat patty and a burger with fillers. Learn how to innovate your burger menu to cater to diverse tastes and trends.
What's the true cost of proteins?
Centre-of-plate proteins are some of the most expensive ingredients for restauranteurs. Learn how to lower food costs without sacrificing quality.
Why Choose Flanagan Foodservice?
When it comes to outfitting your restaurant with the right food and supplies, it's important to choose a food distributor that can help your business thrive.
Why Desserts are a Powerful Part of your Seasonal Menu
Discover why desserts are a powerful addition to your restaurant seasonal menu. Learn how restaurant operators in foodservice can elevate guest experience with desserts.
Why Frozen Produce Should Be In Your Next Recipe
Frozen rather than fresh produce has several unique benefits which make them a clear choice for the resourceful restaurant operator.
Why Restocking Restrooms Might Be Your Highest-ROI Facility Decision
Discover why restroom restocking can deliver a high ROI for your facility. Learn how Cascades hand towels improve efficiency and guest satisfaction.
Why Switching to Fully Cooked Bacon Could Benefit Your Kitchen
Discover the benefits of fully cooked bacon in foodservice, from labour savings and food safety to faster service and easier cleanup.
Why the Flanagan Foodshow is a Must Attend Event
Join us to see why we have the "best show in Ontario"
Why Veal Belongs on Foodservice Menus: Versatility, Value & Menu Potential
Discover why veal is a versatile choice for foodservice, with premium cuts, value-driven options and menu possibilities for every operation.
Wing Flavours to Watch: Trending Sauces for Foodservice
Discover the top chicken wing flavour trends for 2026, from hot honey and gochujang to chili crisp, and explore versatile Nikolaos wings for foodservice.
Woo Diners with Interactive Games
Looking for a fun way to woo guests back inside for dining? How about adding some game time to your menu?
Word of Mouth Advertising
Word of mouth advertising has erupted into influential, and potentially detrimental digital landscape called online reviews.
Your Ultimate LTO Checklist
Use LTO's to boost your business, this effective marketing strategy is a great way to entice customers to your establishment.
Built for the Next Big Sip

A few years ago, “dirty soda” was largely a phenomenon only found in Utah. Today, it’s one of the fastest growing beverage trends in foodservice. Google searches for dirty soda increased 50 percent in 2025, showing a sharp growth in consumer interest for soft drinks enhanced with cream, flavored syrups, fruit purees and other mix-ins. […]

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75 Years of Cambro: A Look Back at the Moments That Built What’s Next

A chef once got a CamSquare tattooed on his body. When someone asked why, he said it was because his kitchen was always running out of them, so that way he’d always have one. That kind of loyalty isn’t accidental. It’s been earned over 75 years of solving real problems for real operators, one kitchen […]

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The Cambro System Helping Illegal Pete’s Keep Service Moving

In a fast-moving kitchen, success often comes down to what you don’t see. Smooth service doesn’t happen by chance; it’s a direct result of keeping ingredients accessible, teams aligned and mistakes to a minimum. For Colorado-based fast casual restaurant, Illegal Pete’s, that system starts with something deceptively simple: how they store their food. “I think […]

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Cambro Expands East Coast Operations with New 380,000 Sq. Ft. Distribution Center in North Carolina

Cambro has officially opened Holt Distribution Center, a new 380,000-square-foot facility in Mebane, North Carolina, marking a significant milestone in the company’s continued investment in its East Coast operations. Located next door to Cambro’s nearly 500,000 sq.ft. manufacturing facility, the new building allows for a seamless connection between production and distribution. Together, the two facilities […]

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How Tender Greens Took Root

Standing in a buzzing taqueria line in San Francisco, Erik Oberholtzer had a revelation: could chef-driven cuisine be served as quickly and affordably as street food? The idea became Tender Greens, a concept built to deliver “good food, really healthy fresh food, to a lot of people at a price point they could all absorb.” […]

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From Surplus to Solution: How La Soupe Is Revolutionizing Hunger Relief in Cincinnati

A Culinary Mission Born from Compassion In the heart of Cincinnati, La Soupe is tackling food waste and hunger with a bold, chef-driven approach. Founded by Chef Suzy DeYoung, the nonprofit began when Susie learned that many students in local schools had nothing to eat on weekends. Armed with culinary know-how and a passion for […]

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Rogue Island’s Game-Changing Makeover: How a $50K Shelving and Storage Upgrade Transformed One Rhode Island Restaurant

Running a successful two-tier restaurant in a historic downtown building is no small feat—just ask Chef-Owner Ryan Bassett of Rogue Island. Opened in 2013, Rogue Island pays homage to Rhode Island’s storied culinary influences, from French Canadian to Italian and Irish. Yet despite the restaurant’s vibrant menu and loyal following, the space itself posed unique […]

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The Authenticity ‘The Bear’ Captures About the Restaurant Industry

While movies like Chef, Burnt and Waiting… have spotlighted the fast-paced, high-pressure world of the foodservice industry, only one television show stands out in its realistic depiction of this environment: The Bear. This series has captured the hearts and minds of both food enthusiasts and industry professionals alike, thanks to its authentic portrayal of kitchen […]

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Cambro Manufacturing Breaks Ground on New 380,000 Sq. Ft. Facility in North Carolina

Cambro Manufacturing held a groundbreaking ceremony on Wednesday, June 12, for their new 380,000 sq. ft. distribution facility in Mebane, North Carolina. The new building will be across from their current 500,000 sq. ft. manufacturing facility that opened less than 10 years ago. Cambro is thrilled to expand its operations to better serve its customers […]

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How Wolf Connection Provides Soul Food for Visitors

In the shadowy wilderness, wolves emerge as enigmatic and often misunderstood creatures, captivating the human imagination with their mysterious presence. Far removed from the sinister portrayals that have permeated folklore and popular culture, these majestic beings embody a complex tapestry of intelligence, family bonds and ecological significance. When it comes to wolves and humans, a […]

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