Welcome to the W.D. Colledge Blog

While we may not physically be together as much these days as we once were, the WDC family is still strong, even when we're kilometres apart.

Like most industries across the globe, food service has changed drastically in the last year. With in-person dining on hold, Canadian restaurants have experienced an influx in the demand for carryout and takeout orders.

W.D. Colledge is always looking for new ways to grow and expand our offerings within the Canadian foodservice industry. Globe Food Equipment Company understands the important role that the food industry plays in society, and they are here to help. There are so many elements to take into consideration when working in a restaurant or commercial kitchen. However, food prep is easily one of the most essential and crucial steps of any process that takes place in the kitchen.

Canadian foodservice organizations can breathe a little easier as provincial and regional governments begin to consider carefully planned re-opening to the public. During the COVID-19 pandemic, emergency conditions restricted restaurants, school cafeterias and convenience stores to takeout, delivery or drive-through. The re-opening date varies across the country, but thankfully, it is in sight.

If there is one thing we know for sure in the foodservice industry, it is the difference between a fad and a trend. Fads are quick, unexpected arrivals on the food scene, while trends signal a change in consumer behaviour that can last for decades. Last year we were humbled by the initial shock of lockdowns due to the pandemic, but kicked into high gear, finding innovative approaches for serving the public. We adapted and now know that the way we do business has changed forever.

 
Let's start with a new way of looking at your foodservice storage spaces. Think of them as banks. Would you store your money by throwing it in the back of an unorganized closet? We didn't think so.

The team at W.D. Colledge has extensive experience helping solve foodservice storage challenges.

One of the biggest obstacles to creating consumer confidence during the current coronavirus pandemic is the potential of virus-filled air. Whether it's a restaurant serving up Canadian comfort food or a retail outlet selling sweaters, every industry is facing a similar set of challenges.

We had so much fun talking about ways to up your pizza game in Part One, we decided to put our heads together to talk about a few more ways that Canadian pizzerias, restaurants, and commercial foodservice operations can create better, more profitable pizza.

When you're used to certain limitations, you end up just accepting them. A great example in foodservice is ventilation. Commercial kitchens traditionally need vents and hoods, but they can also restrict productivity, creativity, and even profitability.