Value Chain

  General Information : Food Service

Canadian Food Service Industry Guide, Section 1: Scope and Scale
This section is about the food service industry in Canada.

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Case Study for Farm to Institution
The case study detailing the scope and evolution of the program is written by Farm to Institution New England.

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Food Hub’s Guide to Selling to Restaurants
Food Hub’s Guide to Selling to Restaurants is a guide that has broken down the process into several steps to make approaching the restaurant market segment less daunting. By Ryan Crum, Marketing Coordinator with Local Food Marketplace, LLC. 2015.

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Food Service Guide Section 2; Industry Trends and Key Drivers
This section goes into the key trends and drivers of the food service industry in Canada.

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Food Service Guide Section 3: Understanding the Food Service Operator
Chain and independently owned restaurants have different operating structures. Further, every operation will have its own specific structure; however, there are typically general approaches to this structure which we will examine in this section.

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Food Service Guide Section 4: Understanding the Food Service Distributor
In the foodservice industry, the distributor is a key link in the supply chain. Distributors are vital to all but a few large foodservice chains which have sufficient scale to operate their own distribution systems.

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Food Service Guide Section 5: Selling to the Food Service Industry
In this section, we will explore selling options and approaches in the Canadian foodservice industry.

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Selling to Restaurants: A Farmers Guide
Selling to Restaurants: a farmer’s guide is a 9 page guide which features advice from farms and restaurant insiders. A great resource for farms and food hubs that have been selling to restaurants or for those just getting started. By Local Food Marketplace 2018

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