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McCain Foods

McCain Foods

We know French fries. As the world’s largest producer of French fries, almost every fry-lover has tasted a McCain Foods French fry. While best known for our fries, McCain is a leading producer of innovative potato products and appetizers for retail and foodservice.  But we weren’t always so big. We started small—founded by two brothers, Harrison and Wallace McCain, in 1957 in a tiny rural village in Canada. And for the past 50 years, we’ve stayed true to our hardworking, family-owned roots.

Today, we employ over 20,000 people and operate 57 production facilities on six continents. Our people are committed to doing business the way leaders should. As a leading supplier of frozen potato products and appetizers for the retail and foodservice industries, McCain products and brands can be found in thousands of restaurants and supermarket freezers in more than 130 countries around the world.

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Operations

Adapting to economic realities with ghost kitchens and other innovation

As dining rooms reopen and life goes back to relative normalcy, restaurants will need to continue adapting their offerings and values to ensure consumers are satisfied and that their restaurants remain profitable.

Technology

Important technologies for off-premise dining

In 2020, restaurants saw unprecedented numbers of off-premise orders.

The pandemic threw the restaurant industry for a loop, presenting challenge after challenge to operators, who in turn have spent the past year pivoting and innovating in an attempt to stay afloat.

How the industry has innovated in response to the challenges presented by COVID-19

Pizza-restaurant operators can build upon the delivery and takeout success they have experienced this year by rethinking their menu strategies to drive increased sales and profits.

Here’s how to differentiate with ethnic breakfast options across menu parts.

Along with a smile, a sense of hospitality and a can-do attitude, a restaurant server should have a handle on menu profitability.

When ordering at a restaurant, guests often appreciate the personal recommendation of a knowledgeable and easy-going server. Creating a menu that facilitates upselling—the suggestion of special menu items or food and beverage pairings that enhance the dining experience and warrant an upcharge—pays off for all involved.

Although the trend has been gaining steam for the last several years, small plates still spell opportunity for operators.