We are In this Together

Watch as Michael McCain opens up about the dramatic impact that COVID-19 has had on all our lives. Michael McCain, CEO of Maple Leaf Foods and a fellow Canadian, opens-up about what it’s like representing one of Canada’s largest food companies during the COVID-19 pandemic and the role the company plays delivering a safe supply…

Emergency Preparedness

Emergency Preparedness: Product Suggestions for Healthcare Facilities During these uncertain times, we understand the need for you to develop a contingency menu that addresses the staffing shortages, delivery interruptions, facility lockdowns and other unpredictable events that might occur in the coming weeks. In response, Maple Leaf Foodservice has prepared a list of products that are…

Doing our Part

Doing our Part During the COVID-19 Pandemic Most recent update from Maple Leaf Foods. These are extraordinary times. With the global spread of COVID-19 reaching pandemic levels, it is critical that we all do what we can to help reduce the spread and bring this virus under control. At Maple Leaf Foods, we take our…

Supporting Our Communities

What Maple Leaf Foods and the Centre for Action on Food Security are doing to help the people profoundly impacted by the COVID-19 pandemic. Exhale…..inhale…just breathe…. Words I have been repeating in my head as things have changed so quickly over the past few days. Over 4 million people in Canada struggle to access the…

Maple Leaf Foods expands efforts

Maple Leaf Foods expands efforts to support front line workers, communities and health care providers during COVID-19 pandemic Mississauga, ON, March 23, 2020 – Maple Leaf Foods Inc. (TSX: MFI) today announced that it is taking immediate action to further support its front line staff, emergency food relief and health care providers in response to…

Where do Chicken Fingers Fit on Your Menu?

There are a few “Canadian standards” on almost every menu out there today. Caesar salad, wings, French onion soup, Poutine, garlic bread with cheese, cheeseburger and chicken fingers. These items are “Go To” choices for a lot of your customers who either do not want to try new things, or who just can’t be bothered…

Everything’s Better With Bacon

The tsunami of support for bacon is not letting up. We are seeing bacon enter into every corner of the menu, from appetizers and main courses to dessert and beverage sections. There are hundreds of web sites singing the praises of bacon and telling everyone how to use it as an ingredient in a creative…

The Return of the Pork Chop

For far too long the pork chop cooked to medium well has been regulated to the diners and lunch spots with a side of apple sauce – that needs to change. Pork chops need to be back in the entrée section beside the steaks and chicken. Pork has graduated off the “Blue Plate” to offering a…

New Names for Classic Cuts of Pork

Many consumers struggle to understand the different cuts of pork. Therefore, a new naming system has been implemented that closely mirrors their beef counterparts. While this is a grocery-centric initiative, foodservice operators in Canada can help customers better understand pork options by adopting the naming system, too. See the following examples: Pork Porterhouse Chop (previously…

Back to School

As the kids return to school, we in foodservice are reminded of the constant challenge: How do we encourage young people to make healthy menu choices, while still ensuring that they have an enjoyable food experience. We know that it is our responsibility to help them make healthy menu choices, but we also know that…

Choosing Dinner Sausages

There a huge number of Dinner sausages on the market today and it is difficult to choose which one should make it to your menu or grill. There are many small independent butchers and There a huge number of Dinner sausages on the market today and it is difficult to choose which one should make…

Pick the Right Rib

To be truthful there is no bad rib. Foodservice operators need to address a number of factors when choosing the best rib for them. Choosing between back and side ribs cooked or raw is only the beginning. Do you offer full, half or quarter racks? What is the most your customers are willing to pay…