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Naomi Duguid: “The hereness of here” at Terroir 2017

Naomi Duguid Naomi Duguid spoke at Terroir 2017 last month on three observations about working with food that she picked up from her travels. I spoke with Duguid after her talk, to get more insight into how chefs and restaurateurs can be inspired by a sense of place. First, she said if…

Food Day Canada – 150 Canadian ingredients

“By shopping Canadian we are creating a brand – and a competitive advantage – that no other nation on earth can emulate.” – Anita Stewart, founder of Food Day Canada What are two of the most important elements of cooking? Water and salt. Did you know they both appear on…

Food Day Canada

Mark your calendars – August 5, 2017 is Food Day Canada, your opportunity to showcase the best of Canadian ingredients and culinary traditions. The celebration is an annual event, held on the August long weekend, and it honours everything that’s good about this country’s food. Food Day Canada takes on a…

The Road Map to Exceptional – Part 2

Road Map to Exceptional – Part Two Last week, I wrote about two of the presenters who spoke at Terroir’s “The Road Map to Exceptional.”  Today I’ll fill you in on what we learned from the other speakers at that session, Ivy Knight and Aman Dosanj. Their presentations shared two…

The Road Map to Exceptional – Part 1

The Road Map to Exceptional Earlier this week, I wrote that Terroir 2017 was full of inspiring presentations by leaders in the foodservice and hospitality community. “The Road Map to Exceptional” featured four speakers who talked about their travels (national and international), focusing on how travel inspires them, and how…

Terroir 2017 wrap-up

We’ve just returned from Terroir 2017, and can’t stop talking about what a great symposium it was. We’ll be writing about what we learned over the next few weeks, but here are a few of the highlights: We loved the breakfast poutine, posed strategically next to the brand-new issue of…

Succession planning for restaurants

PASSING THE TORCH AS A RESTAURATEUR Is your business ready for sale, today? Is your business firing on all cylinders? If you had to sell today, would you get top dollar for it? At some point, restaurant owners (or incumbents) are going to exit the business. The main questions are…

What do young people in foodservice jobs really think?

Young people in foodservice, in their own words: Aidan Fisher, 21 years old Fisher has worked as a customer service associate for a national foodservice retailer for over five years. He has spoken to peers about their experiences working in foodservice, and shares his take on what matters most to him…

Labour Laments

Labour laments Labour shortages are a reality in many parts of the country, particularly for specialty cook and line cook positions. The job vacancy rate in the combined restaurants and accommodation sector (Stats Canada) is consistently among the highest of all private sector industries, and labour shortages will become more…