Vancouver, BC, (May 5, 2026) — ACUYO, an elevated restaurant showcasing the depth, diversity, and sophistication of authentic Mexican cuisine, has officially opened, launching a new menu amongst Vancouver’s bustling dining scene. Currently in soft opening, the restaurant is celebrating Cinco de Mayo, a day celebrating Mexican history and culture, by announcing their official grand opening on May 15th, 2026. As part of the announcement, ACUYO releases its new menu, featuring a renewed culinary take on the country’s classic dishes and cocktails, translating the richness, tradition, and flavours of Mexico through thoughtfully crafted food and drink.

ACUYO was founded by four partners with roots in Guadalajara, Mexico, united by a shared vision to introduce Canada to authentic Mexican cuisine - grounded in tradition and presented with elegance, care, and intention. 

Owners Diego Ancona and Oscar Navarro set out to bring their dream of owning a restaurant in Canada to life, drawing from their experience building beautiful, thoughtfully designed restaurants in Mexico. Their long-standing relationship with Rodrigo Lopez, formed through years of collaboration in Mexico City, laid the foundation for a deeper partnership. Together with Chef Rodrigo G. de Quevedo, the group set out to celebrate the flavours, techniques, and dishes that defined their childhoods.

Sharing the same city, similar paths, and a deep cultural connection to food, all four partners aligned around one goal: to bring a truly authentic, elevated Mexican dining experience to Vancouver. Recognizing a gap in the market for refined, traditional Mexican cuisine, they saw an opportunity to bring their vision to life on a new stage.

ACUYO is the result of that vision. A place where heritage meets craftsmanship, and where guests are invited to experience the true flavours of Mexico, thoughtfully brought to life.

Head Chef Rafael Chavez leads Acuyo’s kitchen with a strong emphasis on collaboration, drawing inspiration from working alongside some of the most respected chefs and culinary influences across Mexico. 

“ACUYO is founded on honoring traditional techniques and regional diversity,” says Chef Rafael Chavez. “We’ve built our concept around the ‘calor’ of  every detail, from the food to the experience.” 

The tying of the restaurant to ‘calor’, the Mexican concept of heat linked to health, balance, and emotional energy, outlines the ACUYO team’s adoration for all things tradition. The name ‘ACUYO’ is the Indigenous word for the hoja santa, an aromatic Mexican herb that represents diversity, freshness, and the very roots of Mexico. 

“At its core, ACUYO is focused on delivering more than just a meal. We built a space focused on energy, connection, and providing genuine Mexican hospitality, where guests are welcomed in, encouraged to share, and immersed in a lively atmosphere. By combining traditional methods such as fire cooking and freshly prepared handmade tortillas, we offer a sophisticated yet approachable dining experience.” says ACUYO’s Diego Ancona.

Open for lunch, happy hour, dinner, and a late-night happy hour, ACUYO offers a full-day experience that transitions from relaxed daytime dining to vibrant evening service. The fluid menu is designed to grow and adapt, with new dishes and regional features introduced on a monthly basis, highlighting different regions of Mexico and varying seasonal ingredients.

The interior of ACUYO reflects the same philosophy as the food. Founded in elegance and warmth, the restaurant offers 84 seats with both dining tables and bar seating. Designed by ACUYO Rodrigo López, and adorned in décor sourced directly from Mexico, the space reflects typical restaurants of the country, featuring gentle earth tones, textured walls, and an intimate and vibrant atmosphere.

Edmonton, Canada (May 4, 2026) — The Little Potato Company, the number one Little Potato brand in North America, is expanding its focus in foodservice with the introduction of The Little Potato Company Food Service Solutions, a dedicated division designed to better support operators across key segments. The move marks a significant step in the company’s continued growth, bringing added resources, visibility, and expertise to the channel.

“Our focus is on creating confidence for food operators, we make it easier for operators to deliver great food, every time,” said Sanford Gleddie, EVP, Sales, Marketing and Business Development at The Little Potato Company. “Foodservice customers operators can count on consistency with Little Potatoes; reliable quality with uniform sizing, easy prep that works for all skill levels, a versatile product that works across the entire menu and year-round supply of potatoes grown by family farms across North America.”

A Little Potatoes Portfolio for Versatile Foodservice Needs

The new division will support customers across limited and full-service restaurants, retail, and hospitality, with additional focus on healthcare, education, and other institutional segments over time.

The Little Potato Company’s Foodservice Solution’s portfolio includes:

• Fresh Little Potatoes in larger pack sizes (4 x 10 lb bags, 25 lb cases and 50 lb cases): Little Yellows, Little Reds, Little Trios, Little Purely Purples and Little Fingerlings
• Sous-vide products available exclusively through foodservice

Whole or sliced for efficiency, ease of use, and taste, Little Potatoes help operators reduce prep time, streamline kitchen operations, and maintain consistency across menus and dayparts. Products are consistently uniform in size, cook to the same level every time and require no peeling, helping operators manage food cost and waste. Sous-vide options are ready in as little as two minutes, requiring no specialized skills or training. From package to plate, the offering helps to simplify back-of-house operations while delivering consistent flavor and presentation as a backbone for more innovative creations.

Grown and Packaged for Consistency, Efficiency, and Value Creation

This focus comes amid broader shifts in the foodservice landscape, where operators are balancing labor pressures, rising costs, and increasing demand for fresh, high-quality ingredients. Little Potatoes offer a versatile solution that can be used across a range of applications and menu occasions, with minimal additional ingredients or preparation required, keeping final plated costs lower.

The Little Potato Company currently distributes its foodservice products through major partners including Sysco and Gordon Food Service, as well as Restaurant Depot, with continued expansion underway.

As part of its growing commitment to foodservice, the company is also developing an integrated platform that will include expanded digital resources, product information, and culinary inspiration tailored to operator needs.

For more information about The Little Potato Company’s foodservice offerings, visit https://www.littlepotatoes.com/food-service/.

EDMONTON, AB, May 1, 2026 /CNW/ - Popeyes Canada is proud to announce the return of Ben's Day, an annual fundraising initiative honouring the life and legacy of Ben Stelter, with proceeds supporting the Ben Stelter Foundation and its mission to advance childhood cancer care.

The initiative builds on the success of its inaugural year, which raised more than $31,000 for the Ben Stelter Foundation through a combination of guest donations and proceeds from Ben's Day sales. This year, Popeyes Canada and its franchise partners are aiming even higher - with a goal of raising $50,000 to further support families facing childhood cancer.

"Ben's Day at Popeyes holds a very special place in our hearts," said Mike and Lea Stelter. "Popeyes was one of Ben's favourite meals - something he would ask for on birthdays and special occasions - so seeing our community come together on his birthday to enjoy his favourite food in support of the Ben Stelter Foundation is incredibly meaningful to our family."

Funds raised through Ben's Day support the Foundation's work to improve access to advanced treatments, including proton therapy, and to provide critical support for children and families navigating cancer diagnoses.

"Ben had a way of bringing people together through his love for our community and courage beyond his years," said Kyle Ferbey, COO of Synergy Franchising. "Ben's Day isn't just a fundraiser - it's a reminder of what one little boy inspired in all of us."

Ben Stelter, a beloved hockey superfan, captured the hearts of Canadians with his strength, positivity, and unwavering spirit during his battle with cancer. Ben's Day celebrates his legacy by uniting the community around a shared cause and helping ensure better outcomes for children facing similar diagnoses.

Guests can take part by visiting participating Popeyes locations across Northern Alberta and Edmonton. For the entire month of May, for every Ben's Favourite Meal (3 pc Tenders, Regular Fries, Regular Mac and Cheese, a Medium Beverage and a Collector's Cup for $14.99) or individual Collector's Cup purchased, $1 will be donated to the Ben Stelter Foundation at participating locations. Additionally, to honour Ben's birthday, on May 27th, a portion of net proceeds from sales at participating locations will also be donated. Guests can support the cause through in-store donations or by simply enjoying a meal in honour of Ben.

Vancouver, B.C., April 30, 2026 – This summer, hospitality vets and brothers Justin and Cristian Isidro are bringing a lifelong dream to life with the opening of Maria Celeste, named in tribute to their mãe (mother in Portuguese). Located at 4181 Fraser Street in Vancouver’s Fraserfood, the intimate 36-seat Portuguese restaurant will be a tribute to Portugal’s cherished tascas – everyday neighbourhood gathering places, where food, wine, and conversation unfold naturally.

At Maria Celeste, the brothers draw on their respective career experiences into one shared vision. Justin, longtime director of operations of Kissa Tanto and founder of Vìnicola Portugal, will lead the front-of-house, while Cristian (previously Kissa Tanto, Lisboeta in London, and Cozinha das Flores in Porto) helms the kitchen.

“Tascas were always about more than what was on the table,” says Justin. “They were about the community and being a welcoming place for everyone. Our goal with Maria Celeste is to capture the familial essence that flows through these culinary institutions scattered throughout Portugal. There’s nothing quite like it in Vancouver yet.”

The menu offers a heartfelt homage to Portugal, while highlighting British Columbia’s seasonal ingredients. Cristian is currently developing and refining dishes that reflect both tradition and place, with early examples including: Bacalhau à Brása comforting dish of salted cod, and crisp potatoes; Arroz de Marisco a rich, brothy seafood rice layered with coastal flavours; and the Pastel de Nata, Portugal’s iconic custard tart with a delicate, caramelized top.

Justin is also developing a curated all-Portuguese wine list that explores the country’s depth and diversity. Rooted in regionality, it will offer a thoughtful exploration of the country’s varied terroirs, from the structured reds of the Alentejo to the freshness of Vinho Verde and the elegance of the Bairrada. Guided by the philosophy of “vou para a terra” – a deep respect for place – the program highlights both historic producers and small-scale growers.

Both Justin and Cristian are working on the interior design together with Studio Roslyn, which will feature warm wood, aged materials, and nostalgic touches in the 1,300 square foot space. Once completed, it will reflect the essence of the traditional tasca: honest, familiar, and unadorned, where atmosphere is felt rather than designed.

“Our food is rooted in the way we lived and ate in Portugal. Simple, generous, and deeply connected to place and memory,” adds Cristian. “At Maria Celeste, we cook traditional Portuguese dishes through a modern lens, shaped by our own experiences and the things we love to eat. We’ll be utilizing the fresh ingredients we have right here in B.C., in addition to some unique flavours from home. Our cooking begins with necessity and ends in pleasure. We make the most of every ingredient, allowing one dish to lead into another, carrying forward a deeply Portuguese way of cooking.”

Maria Celeste is currently slated to open later this summer. To stay up-to-date, please, please visit mariaceleste.ca and @mariaceleste.yvr on Instagram.