South St. Burger Co. is pushing industry standards as it propels its green initiatives forward.

F&H: WHEN DID YOU MAKE THE DECISION TO SPOTLIGHT GREEN INITIATIVES, AND WHAT WAS THE IMPETUS FOR THIS DECISION?

JAY GOULD, PRESIDENT AND FOUNDER OF SOUTH ST. BURGER CO.: When we created the South St. Burger Co., concept, we knew our ingredients had to be “real, fresh and as local as possible” to align with our New York Fries brand. Immediately we went to a fresh, 100-per-cent pure beef patty, without any filler, preservatives, et cetera. Shortly after, we began buying beef raised naturally without the use of added hormones or antibiotics. Once we made the decision to buy the best ingredients, the same philosophy applied to purchasing our equipment and energy. We began researching buying “green” and quickly realized not only was it the right move for our brands, but the financial investment had a respectable ROI.

Foodservice operators up their game, designing digs to appeal to discerning diners

American franchises bring their brands to Canada with gusto.

Canadian consumers are in for a treat — a few of them, in fact. A slew of U.S. franchises are opening operations on this side of the border, and Canucks are welcoming them with enthusiasm. A recent study from Chicago-based foodservice research firm, Technomic Inc., notes a recent trend towards U.S. chain operators heading north to feed a market of neighbouring customers with similar taste buds.Canada’s strong  economy increases the country’s appeal, whether companies are selling handmade burgers, sticky-sweet chicken wings or frozen desserts.This year’s Franchise Report highlights three American companies making the most of the Canadian market.

Today’s foodservice operators have to do everything from enforcing sound sustainability practices to evolving with technology to meet customer demands