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FOODSE RVICE CANADA’S HOSPITALITY BUSINESS MAGAZINE AN D HOSPITALITY PLUS F&H’S 2013 GREEN AWARD WINNER THE 2013 TOGEPT S10 A0 M ARKEEPOVOERR T L FROM COOKING FARM WITHOUT TO BAR BORDERS 0 STOOL 7 4 3 6 0 0 4 # T N E M E E R L G A S E L A S T C U D O R P L I A TECH TRENDS — M N O I FROM TABLETS TO POS INTEGRATION T A C I L B U P N A I D A N foodserviceworld.com $20 • June 2013 A C S Dress up your menu Kraft dressings take your menu outside the salad bowl Grilled Fish Taco with Kraft Coleslaw Dressing. Grilled whitefish tucked into a crispy taco shell and topped with diced tomatoes, fresh cilantro and creamy, crunchy coleslaw. Maximize your menu with more flavour, more options and more excitement with quality Kraft dressings. In fact when buying dressings for their home, 82% of Canadians choose Kraft†. That’s a pretty compelling reason to serve your customers the delicious taste of Kraft Dressings. For more great recipes & menu ideas, visit kraftfoodservice.ca †Source: The Nielsen Company, Homescan, National - All Channels, 52 weeks ending September 24, 2011. For rebates, offers, samples and more join Kraft Works today! Sign up at kraftfoodservice.ca/signup kraftfoodservice.ca 1- 8 0 0 -70 - K R A F T ACC. MGR: Kate/Danielle PROD. MGR: Nikki F ART DIRECTOR:Jocelyn ARTIST: Jocelyn R ARTIST: Jason P DATE: 5-7-2013 3:21 PM PREP ARTIST: Jason VOLUME 46, NUMBER 4 JUNE 2013 CONTENTS Features 34 GREATEST HITS, REMASTERED 11 A FRESH TAKE In the past year, Canada’s foodservice opera - Matthew Corrin, founder and CEO of the tors emphasized bolder versions of menu Toronto-based Freshii restaurant chain, classics while using social media to commu - shares what he learned after appearing on nicate with their guests By Darren Tristano & nt TV’s Undercover Boss Canada ura Christine Lafave Grace, Technomic Inc.
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