Supply and demand

Article Abstract:

The conventional relationship between food suppliers and vendors is being redefined in the foodservice industry. Instead of being a mere relationship between buyers and sellers, it has emerged into a partnership between organizations aimed at providing the best products at a reasonable profit. Concerns regarding their partners' reputation, products and profitability and continued operations have been carried into such areas as deliveries and food safety and has resulted in more lasting relationships.

Commercial Food Services, Food services

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Low cal, big taste: foodservice patrons demand lighter meal options that are heavy on taste

Article Abstract:

The low calorie menu items in Canadian restaurants are discussed.

Marketing procedures, Eating places, Restaurants & Food Service, Recipes and menus, Marketing, Restaurant industry, Company marketing practices, Low-calorie food, Low calorie foods

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The franchise blues

Article Abstract:

Canadian restaurants that are planning to franchise their operations should carefully evaluate their franchise agreements before launching their ventures. Some restaurants have adopted innovative working agreements over the standard franchise methodology to boost their success. The creative franchising solutions developed by two successful chains, Caz's Fish & Chips and Il Fornello Restaurants are presented.

Restaurant Franchising, Restaurant franchises

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