Kostas and Anastasia Dikeos came from Greece. Their family has been grilling souvlaki for longer than D&D Poultry has existed. Over thirty years of making this product commercially, we’ve also had thousands of conversations with customers about how they cook it at home. Here’s what actually makes the difference. Start with Properly Thawed Skewers The […]

One of the most common questions we get from families who discover Glacial Treasure is simple: what do I do with it? Here are three weeknight dinners that showcase the most popular products in the line — all of them on the table in under thirty minutes. Souvlaki Bowls Thaw the Chicken Souvlaki skewers in […]

A quiet shift is happening in how GTA families buy chicken. Word of mouth — and features in BlogTO and Streets of Toronto — has introduced a growing number of households to something the food service industry has always known: buying direct from the manufacturer is a better deal and, often, a better product. The […]

The frozen chicken category in Canadian grocery has changed significantly over the past decade. The plain, unseasoned chicken breast that once dominated the freezer aisle has been joined — and in some segments overtaken — by a growing range of specialty products: marinated skewers, seasoned shawarma, Mediterranean-style kafta, stuffed breasts, and globally inspired chicken formats […]

Your chicken supplier relationship will affect your kitchen every service, every day you’re open. Getting it right at the start — before bad habits and workarounds become entrenched — is worth the time it takes. Start with Certification Before tasting anything or discussing any price, ask every potential supplier for their HACCP certification documentation and […]

If you buy chicken in Canada — as a consumer, a restaurant operator, or a grocery buyer — you’ll encounter several certification claims on packaging and supplier documentation. Here’s a plain-language explanation of the three that matter most for Ontario chicken buyers. HACCP — Hazard Analysis and Critical Control Points HACCP is a globally recognized […]

After thirty years of supplying Toronto’s restaurant community, we hear a lot. What chefs and kitchen managers tell us about what they want from a chicken supplier has evolved — but several themes come up consistently. Here’s what matters to them right now. Transparency of Sourcing Toronto’s culinary community has moved toward a culture of […]

Breaded chicken products are one of the highest-volume proteins in Ontario food service. Tenders, cutlets, burgers, bites — they appear on menus from quick service restaurants to institutional cafeterias to pub kitchens. And despite their ubiquity, sourcing them well requires more scrutiny than most operators give it. Breading Adhesion and Cook Yield The most direct […]

Ontario’s Buy Local food movement has moved well past the farmers’ market and into mainstream grocery retail and food service. The question ‘where does this come from?’ is being asked more often, by more consumers and more purchasing managers, than at any point in the history of the provincial food industry. Why Buy Local Matters […]

Shawarma and gyros are among the fastest-growing menu categories in Ontario food service — driven by consumer appetite for bold flavour, halal options, and the kind of street food experience that translates well from casual dining to catering to institutional menus. If you’re sourcing these products for your operation, here’s what matters. Halal Certification Is […]

There’s a reason stuffed chicken breasts appear on so many banquet menus across Ontario. They solve a specific problem elegantly: how do you serve a dish that looks impressive, tastes genuinely good, and can be produced consistently for two hundred covers without requiring either a large kitchen team or exceptional skill from every line cook? […]

Souvlaki is a menu staple at hundreds of Ontario restaurants — Greek restaurants, Mediterranean eateries, fast casual spots, and catering operations that know a well-executed skewer sells itself. Sourcing it consistently at the volume a restaurant needs is a different challenge than making a great batch at home. Marinade Consistency Is Everything The flavour of […]