The changing face of alcohol sales

Restaurateurs should expand on- & off-premises menus and offer a wider range of alcoholic and mocktail beverages to keep up with the needs of a new generation of customers. Full story

How supply shortages impact menu engineering

A Focus Brands executive told the NRA how restaurants are being pushed to alter menus to continue operating efficiently. Full story

The Last Show - Season 2's Wrap Up | SVK Network

Catch up with the full Season 2 recap of Sysco's Virtual Kitchen Network, brought to you by the CF and Sysco Canada! Watch the full episode.

Health, environmental consciousness driving plant-based demand

21% of US consumers want to eat less meat, up from 15% last year, and one-third want to eat more plant-based proteins. Full story

Canada to require nutrition warnings on some packaged food

Starting in 2026, warning labels will be required on the front of pre-packaged food with high levels of saturated fat, sugar, or sodium. Full story

More Canadian small & medium-sized businesses struggling to pay rent

43% of all SMB owners in Canada reported they could not afford to pay rent in June, up 4% from May, with BC worst affected. Full story

Bar Connect’s Take In: redefining your dining operation

Take In serves as part takeout operation, part dining room experience and helps to ensure all seating translates to revenue. More details