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 CBCE foodservice resources featured in Western Restaurant News The Canadian Beef Centre of Excellence (CBCE) was prominently featured in the spring issue of Western Restaurant News, a magazine geared to the foodservice industry in Western Canada.  The feature article discussed how to make the most of summer menu ideas, with CBCE Executive Director Mathieu Paré providing many interesting ideas on incorporating Canadian beef on the menu. According to Paré, creativity and innovation are the themes for summer menus.Paré highlighted a number of opportunity cuts, interesting seasonal applications, and strategies to improve margins. He also provided ideas for elevating burger offerings using source grinds and unique toppings. Canadian beef was the focus of the article and while other proteins were included, they didn’t receive the same prominence or coverage. The article also gave Paré the chance to share information on the resources CBCE offers to the foodservice industry. He highlighted Canada Beef’s dedicated foodservice website and the video training available along with menu planning resources. CBCE also produces food photography, many of which are suitable for use by foodservice operators. In fact, one of CBCE’s images was used as the lead photograph for the article.   You can view the magazine and article here. Back to main page  Canadian Beef Centre of Excellence Chef Mathieu Paré and Chef Cameron Pappel |
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