Print

 

Sheboygan, Wis. – February 13, 2025 – The Vollrath Company will officially introduce its new Hot, Cold, Frozen Modular Drop-In Component at the upcoming NAFEM Show in Atlanta, which takes place February 26-28. This versatile product offers flexibility for foodservice operations by allowing operators to switch between hot, cold, and frozen settings in a single, self-contained unit.

The Hot, Cold, Frozen Modular Drop-In maximizes efficiency, flow and space utilization in serving lines. Its key features include:

Independent temperature control for each well
Digital touchscreen user interface with USB connectivity
Transition time of about one hour between temperature zones
Slide-out condensing unit for easy maintenance
Use of R290 refrigerant for reduced environmental impact

This adaptable unit caters to various needs of foodservice operations throughout the day. It can seamlessly transition from a hot breakfast buffet in the morning to cold storage for lunch salads and fruits, and then switch to frozen mode for desserts in the evening. The ability to have different temperature settings in each well also allows for simultaneous hot, cold and frozen food service during a single meal period.

The Hot, Cold, Frozen Modular Drop-In offers significant benefits for operations requiring flexibility in their menu offering. It reduces the need for multiple specialized units and streamlines operations by minimizing equipment footprint and lowering maintenance costs. The intuitive touchscreen interface simplifies staff training and daily use, while USB connectivity provides flexible mounting options for the control panel.

This product is suitable for a wide range of foodservice operations, including senior living facilities, corporate and campus dining, hotels, buffets, and various commercial restaurant settings. It can be used not only in front-of-house applications but also in kitchen areas to improve workflow efficiency.

Chef Rich Rupp, Corporate Product Training Manager at Vollrath, highlights the product's versatility: "Let's say you offer a hot breakfast buffet in the morning, with the wells heated to hold pans of oatmeal, breakfast sandwiches or sausages. You can then change the settings for lunch to a cold system for salads or fruits, and at night, it can shift to frozen for holding ice cream sandwiches or pre-made sundaes".

The Hot, Cold, Frozen Modular Drop-In is available in several configurations, including 1-well, 2-well, 3-well and 4-well options, with both 120V and 120/208-240V models available.

Visitors to the NAFEM Show can see this and other innovative products firsthand at the Vollrath booth (#1706).

 
Print

 

Shake Shack has officially opened its third Canadian location at Yorkdale Shopping Centre, offering your audience an exciting new spot to grab their Shack favourites

This Shack brings iconic menu items like ShackBurgers, crinkle-cut fries, and hand-spun frozen shakes to one of Toronto’s top shopping destinations. With a sleek, stylish interior and a spacious indoor patio area, it’s the perfect place for shoppers to relax and recharge after visiting Yorkdale’s high-end boutiques or for families to enjoy a meal together.

Whether it’s highlighting the must-try menu or the Shack’s unique location within Yorkdale.

 
Print

 

February 11, 2025, Nanaimo, BC – Fatburger, the renowned burger chain celebrated for its signature fresh handcrafted burgers, announces the opening of its newest restaurant at 4890 Rutherford Road in Nanaimo. This milestone opening marks the chain's sixth Vancouver Island location and its 69th establishment across Canada.

“The energy within these walls is palpable,” says Raymond Ho, VP, Marketing at FDF Brandz. “Watching these veteran franchise owners channel their passion into delivering exceptional burgers and service to their community creates an atmosphere of genuine dedication that resonates in every meal we serve.”

The new location is helmed by franchise owner Manjot Chahal and franchise operator, Prabhjot Singh who bring over a decade of combined experience operating a Fatburger on Vancouver Island. “We’ve had years of collaboration in perfecting the art of burger-making,” says Chahal, “Our shared vision, combined with Prabhjot’s operation expertise and my entrepreneurial guidance, position us to successfully bring these delicious burgers to the vibrant community of Nanaimo.”

The restaurant maintains Fatburger's commitment to quality, featuring their signature burgers made with fresh, never-frozen Alberta beef, hand-pressed and grilled to order. The menu extends beyond their famous Original Fatburger to include specialty burgers, crispy chicken sandwiches, World Famous Buffalo's wings, hand-battered chicken tenders, and their Best Anywhere Milkshakes, complemented by fresh-cut fries and made-to-order onion rings.

To accommodate modern dining preferences, the new Nanaimo location offers multiple ordering options seven days a week, including dine-in service, convenient mobile ordering through the Fatburger Canada app, and delivery through major delivery platforms.
Visit fatburgercanada.com to download the app or explore the full menu.

FatburgerCanada.com |Follow us on Instagram @Fatburgercanada or Facebook.com

 
Print

 

Toronto, Feb. 11, 2025 (GLOBE NEWSWIRE) -- Employment in the foodservice sector increased to its highest level since the start of the pandemic in January, according to the latest Labour Force Survey by StatsCan, spurred by guests taking advantage of the GST/HST holiday, says Restaurants Canada. The industry added 34,600 new jobs since November 2024, reaching 1,175,900 jobs and representing one in six new jobs created in Canada.

“The GST/HST holiday has provided much-needed relief to Canadians and has been a vital support for our industry during the ongoing affordability crisis,” said Kelly Higginson, President and CEO at Restaurants Canada. “We are Canada’s 4th largest private-sector employer and one of the first to experience job losses in times of economic strain. Simply put, the tax holiday is creating employment in communities across Canada and keeping people employed at a very challenging time. Ending this tax relief now would directly hurt Canadian workers and families.”

January and February tend to be the slowest times for the restaurant industry, which often leads to lower employment levels. However, there were 67,500 more jobs in the industry in January 2025 than there were in January 2024, a 6.1% increase compared to just 2% across all industries.

Restaurants Canada has been calling on the federal government to permanently exempt all food from GST and HST or at least extend the tax relief until the tariff dispute with the United States is resolved. More than half (53%) of restaurants are operating at a loss of just breaking even, compared to just 12% pre-pandemic, largely as a result of reduced consumer spending.

“Canadians are already struggling to afford the essentials. If U.S. tariffs come into effect, we’re looking at more increases to the cost of living, including food. Government can provide some stability and relief to Canadians and the restaurant industry by keeping all food tax-free,” concluded Higginson.

 
Print

 

Vancouver, BC, February 10, 2025 - The Vancouver Community College (VCC) Foundation is proud to announce the return of Flourish, its signature fundraising event, taking place on Wednesday, March 5, 2025 at the VCC Broadway campus (1120 E. 7th Ave). This annual event is a celebration of food, wine, and philanthropy, bringing together alumni chefs, industry leaders, and the community to raise funds for student scholarships.

“VCC is an institution committed to excellence in education and industry leadership, and its renowned culinary program is celebrated across the country. We are thrilled to once again host Flourish to highlight alumni talent and raise funds for student scholarships,” says Moira Gookstetter, executive director, VCC Foundation. “This event is an opportunity to support the next generation of chefs, hospitality professionals, and tradespeople who will go on to shape our community.”

Tickets start from $175 and are available online now. This year, Flourish will feature 13 gourmet food sampling stations, including a great line-up of VCC alumni chefs and VCC’s team of distinguished chef instructors, such as:

Warren Chow, executive chef, Wildlight Kitchen + Bar; 2023 MICHELIN Guide Vancouver Young Chef Award Winner

Starri Chow, executive chef of Sheraton Vancouver Wall Centre Hotel since 2010

Shahni Arshad, culinary director, Supper Club YVR

Tret Jordan, culinary director, Truffles Fine Foods

Edison Antejos, Showcase Restaurant at Vancouver Marriott Pinnacle Downtown Hotel

Kishore Rangan, Culinary Director Sodexo Live! and Vancouver Convention Centre

Hamid Salimian, VCC Culinary Arts instructor since 2013; VCC’s Chef's Table

Tobias MacDonald, VCC Culinary Arts instructor since 2012; Certified Master Chef

Montgomery Lau, VCC Culinary Arts instructor; former executive chef of Bacchus

Karen Gin, VCC Culinary Arts instructor since 2012

Sonny Ho, department head, VCC Asian Culinary Arts

Leanne Bentley & Esther Kosa, instructors, VCC Baking & Pastry Arts

Bill Chan & Stacy Bestard, instructors, Employment Access & Skills Development

Ronnie Nugent, instructor, VCC Culinary Arts

Each chef will be assisted by VCC students from culinary and hospitality programs, providing them an opportunity to further their education experience. VCC is known as Western Canada's largest culinary school. In addition to tasting exclusive dishes, guests will also have the chance to sip wines from BC’s Naramata Bench Winery Association and ciders from Vancouver Island’s Sea Cider Farm & Ciderhouse.

During the evening, guests will enjoy a variety of activations highlighting VCC’s diverse programs, including:

  • a look at automotive technology through the Driver Simulator with Auto Service Technology;
  • experience the art of collision repair with Auto Collision and Refinishing’s state-of-the-art Automotive Refinishing VR Simulator;
  • and explore and shop VCC’s Design Marketplace by students in the Digital Graphic Design, Fashion, and Jewellery Art & Design programs. 

Flourish has once again tapped Man About Town Fred Lee to emcee the event.

“Our alumni, students, staff, and instructors truly put on an unforgettable event with Flourish. We look forward to welcoming guests to experience an evening of food, entertainment, philanthropy, and most important of all, community,” adds Gookstetter.

Flourish is made possible through the generous support of sponsors and community partners, including RBC, Bird Construction, PCI Developments, and Low Tide Properties.

Flourish
Date: Wednesday, March 5, 2025
Time: 7 p.m. to 10 p.m.
Location: VCC Broadway campus (1120 E. 7th Ave)
Tickets: from $175 (group purchasing discount available); online link

For more information, please visit www.vcc.ca/flourish

 

Page 2 of 34

<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>