Catering Services

Here is how the work lines up. Canadian on-set catering pulls from one of the most regionally distinctive food cultures in the world. Our caterers build menus that reflect where the production is actually parked. Quebec shoots get poutine, Montreal smoked meat, tourtière and the Cabane à sucre maple-syrup tradition that runs March through April in the sugar shacks of the Eastern Townships and Beauce. Toronto shoots tap into the city's Korean, Filipino, South Asian and Caribbean fusion neighbourhoods, with caterers building rotating menus around Kensington Market suppliers and Ontario Greenbelt produce.

Here is what that looks like on the ground. Vancouver and the BC coast lean West Coast salmon, Pacific halibut, Dungeness crab and the city's deep sushi and izakaya bench, while Calgary and Alberta shoots get AAA Alberta beef, bison, lamb and prairie produce from the Calgary Stampede agricultural network. Halifax and the Maritimes deliver lobster, scallops, Digby clams and Lunenburg haddock, and Newfoundland shoots get the full St. John's outport spread — cod tongues, Jiggs dinner with salt beef and pease pudding, and toutons with molasses. Yukon and Northern shoots get salmon-jerky, bison and bannock built around community-sourced ingredients.

Here is how the picture comes together. Each provider in our network is CFIA-certified under the Canadian Food Inspection Agency framework, holds the relevant provincial food-handler certification (BC Food Safe, Ontario MOH, MAPAQ Quebec, Alberta Health Services, Nova Scotia Settings), and carries the workplace-insurance sign-ups that aligns with the production's WorkSafeBC, WSIB Ontario, CNESST Quebec or WCB Alberta filings. Dietary lodging for global crews are standard — halal, kosher, vegetarian, vegan, gluten-free and allergy-exact menus get collected through pre-production dietary surveys and run with French/English labelling on Quebec and SODEC-incentivised sets.

Here is what we have to work with. Coffee programs deliver non-stop service through Tim Hortons (Canadian iconic since 1964 and the default crew expectation), Second Cup and Starbucks Canada, with espresso bar upgrades through 49th Parallel in Vancouver and Pilot Coffee in Toronto where producer preferences run that way. IATSE 891 / 873 / 514 and ACFC West / NABET 700 meal-window contractual needs are baked into menu pacing, with second-meal provisions and craft service kept non-stop from call to wrap.