The Spring/Summer issue of CRFN magazine is now available!

This time of year brings brighter days, new ideas, and fresh flavours. Our Spring/Summer issue of Canadian Restaurant & Foodservice News magazine looks ahead to increased traffic, shifting dining habits, and strategic ways that restaurant operators can continue to thrive throughout the season. As the weather warms up, operators need to prepare for a summer […]

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Ask the experts: How to sell lamb on the menu

The best way to solve problems in the restaurant business is often to watch what your peers are doing, or better yet to ask them what works! As a less familiar and often premium protein, how do you get guests to order it, love it, and come back for more? “I like to cook seasonally […]

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LTOs are embracing soccer this season

With the FIFA World Cup 2026™ beginning, many restaurants are offering promos to celebrate with LTOs and events to get guests in the spirit and excited to visit. The event, to be held in 16 North American cities offers plenty of opportunity for QSRs to capitalize on the soccer fever. With an early start, Tim […]

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Pita Pit campaign returns to help Make-A-Wish Canada

Pita Pit has launched its ninth annual national fundraising campaign in support of Make-A-Wish Canada. The initiative encourages customers nationwide to help grant wishes for children living with critical illnesses. Until June 21, customers at participating Pita Pit locations can add a $1, $2, or $5 donation to their purchase. On Wednesday, June 10, participating […]

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Eatertainment in 2026

More and more diners are seeking immersive, memorable experiences from restaurants, and eatertainment is one way that consumers can find what they are looking for. While game-based locations may have led the charge, sports outlets featuring golf, bowling, pickleball, and more are popping up to compete in the eatertainment space. RELATED: Adding eatertainment to your […]

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Toronto Life releases list of the top 20 new restaurants for 2026

Toronto Life has released the city’s top 20 new restaurants list, in the 44th edition. The list is compiled throughout the year, as the editorial team (and undercover reviewers) try new restaurants throughout the city. As visits are being conducted, reviewers look for top-notch innovation, exceptional service, room aesthetics, and exemplary culinary execution from the […]

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Creating a family-friendly restaurant patio

Patio season is here and making your outdoor dining a more inclusive space can help you attract more guests and boost the bottom line. Patios make great spaces for families because it’s a space where spills can be easier to clean up, restaurant volume can get loud, and there tends to be more distraction with […]

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Does better value mean more loyalty?

As restaurants continue to compete for diner dollars with higher value, lower prices, and unique offerings, is this approach viable over the long haul? Many operators have adopted a strategy focusing on value to reflect the unstable economy and thrifty consumer trend, but this may be a shortsighted approach, offering short-term relief and higher revenues […]

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Creating a successful summer strategy for your restaurant

As restaurateurs prepare for busy patios and increased walk-ins, they are also navigating seasonal turnover and hot conditions, as they work to manage operations successfully. From equipment overload to staff turnover, operators have to plan ahead, stay organized, and be ready to pivot as issues arise throughout the summer. Here are some of the summer […]

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Strawberries are a sweet addition to summer menus

This year brings new trendy items on summer menus, from local ingredients to fruity flavours, and more! As summer slowly arrives, menus are getting fresh to reflect diner demand, many of them incorporating strawberries on their own and in combination with other seasonal flavours. Fruit and seasonality get centre stage through the warmer months in […]

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Sweet Additions: Expert Tips for Building a Dessert Program That Works for Your Pizza Menu

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

A Big Deal: How “Little Treats” Are Redefining Dessert Innovation and Efficiency

“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

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

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

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

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.

Sweet Success: How to Take Advantage of 4 LTO Dessert Trends

Dessert isn’t just a cherry on top of a check average; with the right menu planning, it can be an especially sweet sales driver. In fact, as the most prolific LTO category across restaurant segments, with 671 introductions last year alone,¹ dessert is the limited-time offer with unlimited potential.

A World of Opportunity: Make Ice Cream Desserts Hot Sellers With Global Flavors

No pairing is sweeter or more satisfying than summer and ice cream. As the temperature rises, every restaurant operator who gives a lick about boosting summer sales is sure to add ice-cream-based desserts to the menu — the more refreshingly distinctive, the better to stand out in the blur of frozen treats.

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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Your Menu Is Only as Ambitious as Your Tools

We’ve all seen chefs on TV turn out great flavors using unusual ingredients and limited tools. (Truly, who could forget Carrie Baird’s snow-baked cake on Season 15 of Top Chef?) In professional kitchens, however, consistency, and speed matter. Prep work that lags can create a situation wherein a chef’s ambition is routinely outpaced by practical […]

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Pass a Health Inspection With These 5 Tips

There are five fundamental factors that health inspectors like to see during an inspection because they are indicative of functionality, safety, and thoughtfulness. For health inspectors, these focus areas reveal what’s happening when no one is watching. 1. Transparency Inspectors have a sixth sense for artifice, so for them, transparency is everything to the point […]

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Turn Business Catering Into a Reliable Revenue Source for Your Restaurant

Business catering is a tried-and-true way for restaurant operators to improve their profit margins. If you can get your food onto a corporate credit card once, you have a clear path to regularly booking $400 lunch orders that really make a difference to your bottom line. But first, you must get your foot in the […]

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What Makes Texas the Nation’s Most Resilient Restaurant Market?

The US restaurant industry is seeing an all-time high in the number of active restaurant locations. Experts at Datassential report that over 860,000 active units are now operating, compared to 842,000 in 2019. But some metropolitan areas are thriving more than others. We look at two of the top performing metro areas — Dallas and […]

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Win the FIFA World Cup™ Guest Experience

Eleven host cities across the US are gearing up for the FIFA World Cup 2026™ this June. Bars and restaurants in these host cities and beyond are already refining their strategy to make the most of this world celebration. They’re bringing the energy, the gear, and world-class hospitality to properly welcome our friends from across […]

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The Secret Sauce Behind Today’s Winning Menus

Menus in 2026 need the sauce to attract customers and to both create and satisfy cravings. Here’s the latest research on consumer preferences and why sauces are modern-menu champions. A Proverb for Your KPIs The French have long said, c’est la sauce qui fait manger le poisson, or “it is the sauce that makes the […]

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4 Reasons Chefs Love All-Induction Kitchens

Some restaurant and banquet hall operators are moving away from gas to all-induction suites because magnetic cooking addresses problems within commercial kitchens that fire simply cannot. Here are four of the reasons why chefs love an all-induction kitchen. 1. Cooking in “Impossible” Locations Restaurant operators in cities with strict preservation laws, historic districts, or glass […]

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Three Mistakes New Operators Make When Purchasing Dinnerware

One lesson new operators often learn the hard way is that opening a restaurant requires a strategic balance between aesthetics and the reality of day-to-day operations. To prevent mishaps before they start, we identify three common tableware errors often made by those new to the commercial foodservice industry. Choosing Style Without Substance Without the functionality […]

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Sustainable Solutions for Outdoor Hospitality

As traditional gathering spots like shopping malls decline, more and more, restaurants are stepping in as the primary hubs for social gatherings. This shift is most visible in the increasing demand for outdoor dining spaces. To turn your restaurant into a gathering spot for repeat customers, the outdoor environment needs to match the quality of […]

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AI Has Already Tasted Your Next Flavor Obsession

Global food and beverage flavor trends used to move slowly and often predictably. They followed people with passports, platforms, and purchasing power. Now, with the integration of AI, the mechanics of influence have changed. Pre-Data Discovery Previously, flavor trends that for instance, traveled from Oaxaca to a snack aisle in Ohio, were largely chef-driven. In […]

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Will the Plastic Bag Ban Affect Your Restaurant?

As of early 2026, across dozens of jurisdictions, plastic bags are being phased out. We give you the lowdown on the plastic bag bans, the adversaries, the economic reality for restaurants, and how to approach customer messaging. States With Plastic Bag Bans As of January 1, 2026, many regions have moved beyond partial restrictions to […]

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BHM: Six Entrepreneurs Building a New Legacy

In honor of Black History Month (BHM), we’ve curated a list that features five world-class restaurants and six extraordinary individuals. Each of our picks highlights chefs and entrepreneurs who are establishing a new legacy and sharing their lived experiences of the African diaspora. Baobab Fare – Nadia Nijimbere Mamba & Hamissi Mamba Detroit, MIWebsite | […]

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Wasserstrom Acquires High-Caliber Foodservice Equipment & Design Firm

We are pleased to announce the acquisition of Breckenridge Kitchen Equipment & Design, located in Huron, OH by The Wasserstrom Company. This move strengthens our equipment project management capabilities and furthers our ability to offer advanced kitchen design while broadening our market reach to a more expansive customer base.  Brad Wasserstrom, President of The Wasserstrom Company, noted: “From our first conversation, it was clear that Breckenridge shares our commitment to excellence in foodservice […]

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New Hot Pepper Hybrids for Chefs & Mixologists

The world of peppers is expanding rapidly, with programs like the World Vegetable Center releasing over 37 new varieties in 2025 alone. In this article, we list our favorite new hot pepper hybrids and the opportunities they present for chefs and mixologists. Put These Peppers to Work Agricultural breeding is in a high-growth phase. To […]

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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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5 Ways Cambro Products Will Help Keep Your New Year’s Resolutions

We’re going to help you make your 2024 mantra “New Year, New Me,” for real this time. Let’s be honest, we’ve all set goals that were more fleeting than a New Year’s Eve party hat. But fear not, fellow resolution renegades, because we’re serving up a buffet of tips and tricks to help you stick […]

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