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Happy Or Not Survey at the 2013 CRFA Show

Happy Or Not Survey is an award winning wireless survey system. A feedback device is positioned in each unit, and customers can evaluate their service experience by pressing the smiley buttons. Providing feedback is quick, effortless, and fun, ensuring an unparalleled amount of feedback daily. The results are reported to the entire organisation.

Continuous feedback motivates employees and helps them maintain a high level of service and thereby of customer satisfaction. The management can always be sure that the service promise is fulfilled in each unit.

For more information, visit happyornot.ca.

March 6, 2013 | By | Reply More

Gravelbourg Mustard at the 2013 CRFA Show

Gravelbourg Mustard was established in 2008 as a locally operated business in Gravelbourg, Saskatchewan to produce the finest gourmet mustard products in Saskatchewan. Gravelbourg specializes in European style mustards and utilizes locally grown mustard seeds.

With popular flavours like German and French styles, they have also created a unique line which includes Saskatoon Berry and Cranberry.

For more information, visit gravelbourgmustard.ca.

March 6, 2013 | By | Reply More

George Brown College Food Innovation and Research Studio at the 2013 CRFA Show

In the innovation-to-market cycle, George Brown College has the industry connections and the expertise to accelerate the discovery wheel. GBC’s Office of Research and Innovation operates as a single point of contact at the hub of the wheel.

George Brown partners work with talented faculty who are industry experts, and who specialize in ensuring their students are job-trained and market-ready. They have facilities to prototype new products and designs and test these in real-world environments and conditions. The Research mission is to support and advance industry- and community-problem solving through excellence in applied research, commercialization and scholarship. With a focus on speed to market, and enabling partners to access the talent and funding to meet the needs of the innovation economy. GBC Research and Innovation engages industry, faculty, students, and the community-at-large through participation in educationally and economically meaningful research projects and partnerships.

For more information visit georgebrown.ca/research.

March 6, 2013 | By | Reply More

Edible Asian Spoons from Edibles by Jack at the 2013 CRFA Show

Edibles By Jack‘s goal is to offer unique and innovative food items that make a difference, whether in a catering, restaurant or even in a home scenario. Their cornerstone product is the Edible Asian Spoon, the first ever recipient of the International Caterers Association’s CATIE (Catered Arts Through Innovative Excellence) award for ’Trend In The Industry’, awarded in 2003. Years ago, it was a trend! Now, it is a mainstay of the catering and restaurant industries.

For more information, visit ediblesbyjack.com.

March 6, 2013 | By | Reply More

Dolce Lucano at the 2013 CRFA Show

Dolce Lucano are producers of artisan cured pork, specializing in salumi. Not to be confused with salami, salumi is a product family that includes salami. Salami is a term used to describe a product made from ground pork and spices which is then encased and cured. Salumi is also made from pork but is cured in salt and not encased before aging. Salumi encompasses a large family of cured products that go beyond Italy’s famous Prosciutto.

Today, the art of curing meats is still alive. Not to be confused with the generic products you can find in any grocery store. Dolce Lucano still preserves the old world techniques used centuries ago. They humbly carry forward the values and honesty of their mentors. They believe in starting with a quality product, using artisan methods to achieve the best possible product they can make.

For more information, visit dolcelucano.com.

March 6, 2013 | By | Reply More