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Encyclopedia > Food Basics

Food Basics is a no-frills supermarket chain originally created by A&P Canada, to compete with the successful warehouse style supermarket originally launched by Loblaws. Operating in Canada, Food Basics sells at lower cost due to low maintenance (no free bags, just free cardboard boxes). The chain operates by pushing a high volume of product out through lower prices to the consumer. Lower prices are obtained by keeping decor to a minimum and using a smaller number of staff; mostly part time employees. Loblaws is a supermarket chain of 68 stores, headquartered in Toronto, with stores across Ontario and Quebec. ...

Food Basics runs the same way Loblaws runs No Frills; the name of the store is licensed to an owner who then names the store "x's Food Basics". Loblaws is a supermarket chain of 68 stores, headquartered in Toronto, with stores across Ontario and Quebec. ...

Food Basics carries all the major national brands as well as three of its own private label brands. Master Choice is the company's line of gourmet products, Equality (for average everyday products), and Basics For Less; their line of large economy-sized products.

Food Basics also is the exclusive retail distributor of Crazy Plates frozen meals, Tim Horton's coffee, Swiss Chalet dipping sauce, and TGI Friday's appetizers. Tim Hortons (written without an apostrophe) is the largest coffee and doughnut chain in Canada. ... Swiss Chalet is a chain of Canadian family restaurant originally founded in 1954 in Toronto, Ontario. ... A sign at a T.G.I. Fridays franchise in Pensacola, Florida. ...

The name "Food Basics" is now owned by the Metro Inc. in Canada.

See also

Dominion refers to two separate upscale supermarket chains in Canada. ...

External link

Food Basics

  Results from FactBites:
Drying Food (8361 words)
Foods should be dried rapidly, but not so fast that the outside becomes hard before the moisture inside has a chance to evaporate.
Stirring the pieces of food frequently and shifting the racks in the oven or dryer are essential because heat is not the same in all parts of the dryer.
After the food is dried, cool it on the tray, then put the pieces of food in a large closed container such as a crock, a plastic jar, or a coffee can.
Food Safety Basics 2 (2825 words)
Foods should be protected from time and temperature abuse by purchasing according to the storage space available.
Thaw foods in refrigerator units, under cool running water at a temperature of 70°F or lower, or in a microwave oven (depending on the amount of food).
Food reheated in a microwave oven should reach 190°F and be allowed to stand 2 minutes to allow for dispersal of heat.
  More results at FactBites »



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