On Wednesday, February 26th, we met with Paul Barron, Editor-in-Chief/Executive Producer and mastermind behind Foodable Network to discuss exciting topics around his article on the 2020 Restaurant Consumer Trends in Canada. Jay Ashton and Greg Prokopowich sit down post webinar to review the important points that Paul shared. Enjoy  

At FoodGrads, they are hands-on helping students and new graduates start their careers in the food and beverage industry. With loads of experience behind them as a food and beverage industry recruiter, they know the industry is an incredible place to work and build a career. We all love food right? And let’s face it the jobs are endless – scientists, baristas, marketers, chefs, product developers, sustainable food specialists, engineers, communicators, production leads—there are purposeful, meaningful career options—and they help connect people to them!

Please join us as we talk with Nicole about her amazing non-profit company and how its helping the industry attract amazing people for long term careers. 

Enjoy, 

Embracing the trend for Plant Based and local sourced ingredients doesn’t have to be complicated.   Start by understanding what items you already have on your menu that are actually locally produced and plant based.  Once you know those items, simply start by celebrating those items by telling your customers about them.   Having Plant Base and Local supply menu options on your menu is also good for business.   It can attract a new demographic consumer who is looking for these types of value statements in the restaurants they like to support.

Please enjoy this post podcast session where Grey Prokopowich and Jay Ashton sit down and review the topics that our panelist discussed about the 2020 Food Service Trends. Enjoy Foodies!!!

This webinar will challenge your preconceptions and will provide a fresh new look at the many sustainable benefits of quality frozen seafood

The topics discussed include:

Industry Expert Advice Pre Covid