How to Build a Summer Wings Program That Actually Makes Money
Wings are the defining patio food. Wings are shareable, high-margin, and naturally paired with beverages and sauce programs that drive ticket size. Done right, a wings program on a Broaster pressure fryer can be one of the most profitable items on your summer menu. Done wrong, it’s a labour sink with inconsistent output. Here’s the […]
Southern Pride vs. Meadow Creek: Choosing the Right Commercial Smoker for Summer BBQ Service
Both Southern Pride and Meadow Creek are serious commercial cooking platforms, and Kendale carries both across Canada. But they’re designed for different operators and different service models. Choosing the wrong one for your program is an expensive mistake to correct. Here’s how to think through the decision. What is the core difference between Southern Pride […]
The Summer Patio BBQ Playbook for Canadian Restaurant Operators
Patio season is the most important revenue window in the Canadian foodservice year. From Victoria Day weekend through Labour Day, operators earn the margin that carries the quieter months, and the kitchen setup you bring into that window makes or breaks your summer. This playbook covers the equipment decisions, menu moves, and flavor partnerships that […]
What to Look for in a Commercial BBQ Grill for Patio Season in Canada
A commercial BBQ grill is your best friend when you’re running a restaurant patio. It defines what your patio can offer and how fast you can offer it. But the wrong unit means slow turnover, inconsistent results, and kitchen stress on the days it matters most. The right unit gives your team confidence, your guests […]
How to Put Smoked Brisket on Your Summer Menu Without Breaking Your Labour Budget
Brisket is the most credible protein on a summer BBQ menu. It signals quality, commands a higher menu price, and differentiates your operation from every restaurant running wings and burgers on a patio grill. The challenge operators face isn’t whether brisket belongs on the menu. It’s whether they can run it without the labour model […]
How to Build a Hot Honey Fried Chicken LTO on a Broaster Pressure Fryer
Hot honey fried chicken is the summer limited time offer (LTO) that Canadian operators keep asking about, and for good reason. It threads the needle between the swicy trend – that is, sweet and spicy, of course! – driving 2026 menu innovation and the fried chicken program that already makes money in your kitchen. If […]
Sauce Flights and Dipping Programs: How to Add a High-Margin Item to Any Patio Menu
Sauces have become their own menu category. What used to be a condiment line item is now a revenue driver, and operators who build intentional sauce and dipping programs into their patio menus are seeing meaningful lifts in both ticket size and guest satisfaction. Here’s how to build one that works. Why are sauce flights […]
Broasted Chicken vs. Deep-Fried Chicken: Which Is Right for Your Summer Patio Menu?
If fried chicken is going to be a serious part of your summer menu, the decision between broasting and conventional deep frying is worth understanding before you commit to equipment. The two methods produce fundamentally different results. And for certain service models and menus, the gap matters a great deal. What is the actual difference […]
The Benefits of Cooking with the MLR-850 Gas Smoker
Amid February’s frosty mornings and bitter winds, there is but one consolation: the cheerful glint of the gas smoker, with its comforting warmth and familiar smells, reminds us that warmer weather is on the way! And while we’ve still got a few months before we can pull out our jean jackets and sit outdoors, it’s […]
Is It Time For New Food Service Equipment?
What does a new year look like for restaurant or food truck owners? Whether you’re planning to take some time off, re-evaluating your business plan, or renovating your space, it’s likely that your business’s goals are always at the top of your list. After all, what better way to kick off another year in business […]