Mar 20, 2017
By now you should (hopefully!) be familiar with the Healthy Menu Choices Act that has been in effect since January 1, 2017. As a reminder, the act requires food service chains with 20 or more locations to display calorie information on their menus.
With calorie counts front and centre for food and drinks, your customers will be more conscious of making healthy choices, and it’s important your menu caters to that. But how? Our resident chef, Chef Darryl Fletcher (better known as “Chef D”), notes that you can start by substituting high calorie ingredients for lower calorie options—without compromising on flavour.
Here are four delicious, healthy alternatives that you can use to help reduce the calorie counts on your menu:
Jan 23, 2018
Canadian dairy co-operative celebrates 60 years with a modern new look that sets the stage for further growth and innovation Mississauga, Ontario - (January 23, 2018) Gay Lea Foods Co-operative Limited ("Gay Lea Foods") today unveiled a modernized new logo and website reflective of its future out
Nov 28, 2017
Citrus-tarragon Butter View recipe - Blue Cheese and Chive Butter View recipe - Spiced Brown Sugar Butter View recipe -
Oct 10, 2017
They are far more inclined to go to restaurants to celebrate with co-workers, friends and family during this festive time. We need to make sure we are taking full advantage of every opportunity to attract customers with fresh ideas. - Here are 4 excellent opportunities to increase your restauran
Aug 25, 2017
Cauliflower rice. Spiralized sweet potato noodles. Portobello burgers. Zucchini ribbons. Restaurant plates are changing; vegetables are emerging as features on once meat-centric plates. According to research by Technomic, vegetable-based entrées have increased 15% on Canadian menus over the
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