ontario pork news

Hint: They love it!

Mark Richardson, retail and meat expert, reminds us that when making a menu, "we must all remember the basics of kitchen cooking times."

This is the third and final article in this series and focuses on ‘how to please your consumers’ brains’ in order to ensure that customers will come back to your store, so that you might have a chance to be included in their shopping routine, and ultimately so that they develop a loyalty to your stores and brand

Part two: this second article will look at more of the specifics about the in-store and ‘at-shelf’ context for helping shoppers make the intended purchase choices and consumption decisions and answers the questions “How do we get people to buy specific items and/or persuade an undecided shopper?” 

Chris Elliot, Senior Economist at Restaurants Canada gives a breakdown of 2016 and what you can expect to see coming in 2017 in the world of foodservice.