For years, Chuck Ortiz, founder and creative director of Back of House (BOH), has captured the essence of restaurant culture—both its triumphs and its hidden struggles. What started as a magazine exposing the...
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Trends are ideas, passions and fashions that come and go. By definition, they live in the short-term, capturing public consciousness, gaining traction, and then, just as quickly, are replaced by new diversions. Sustainability,...
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Chef TuệNguyễn, better known to her millions of followers as TwayDaBae, is as real as they come—authentic, generous, and unapologetically herself. Spend just a few minutes talking to her, and it’s obvious that...
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The journey from a high school cashier to the corner office is seldom straightforward, yet Michèle Boudria’s path to becoming McDonald’s Canada’s first female CEO reads like a modern parable of grit, growth...
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Evelyn Chick & Christina Veira Tap into the Best Bets for Bar Success in 2025 The bar industry is undergoing a seismic shift. Consumers are demanding more immersive experiences, economic pressures are reshaping...
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Intersectionality isn’t just a buzzword—it’s a reality that shapes workplace experiences in ways many don’t see. Coined by legal scholar Kimberlé Crenshaw, the concept explains how overlapping identities—like race and gender—create unique barriers....
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Chef Eric Chong, first-ever MasterChef Canada winner, has carved an inspiring path from chemical engineering to winning the first season of MasterChef Canada to becoming one of Toronto’s most innovative chefs. Having earned...
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Before the table is set and the candles are lit, before the wine is decanted and the photos are snapped, a quiet, passionate and dedicated army goes to work. In favourite restaurants and...
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Suppli & Kitchen Hub Harmonize Convenience with Sustainability When visionary minds align, innovation takes flight. Suppli, Toronto’s leader in reusable restaurant packaging, co-founded by CEO Megan Takeda-Tully, and Kitchen Hub, Canada’s first virtual...
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Chef Rodrigo Pacheco is not just a culinary artist—he is a pioneering force who has intertwined high-level gastronomy with environmental conservation, community empowerment, and the revival of Indigenous foodways. Based in Ecuador, one...
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Having recently judged the Garland Canada Culinary Competition, and closed out the winter semester at Centennial College where he is Indigenous Culinary Advisor, Chef Joseph is moving into the summer season, but he’s...
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When it comes to delivering a sustainable, unforgettable coffee experience, Nespresso sets the gold standard. That’s why top chefs like Chef Jason Bangerter of Langdon Hall are exploring new ways to create with...
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Chef Matty Matheson is a Canadian culinary rock star and one of the most evocative and provocative names in food. His signature no-holds-barred attitude, bottomless enthusiasm and creative approach to comfort food have...
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MENU in Conversation with Bar Icon Kate Gerwin. A force of nature behind the bar (and in general), Gerwin shattered glass ceilings as the first woman to claim the title of World Bartending...
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Canadian operators are leaning into premium options and comforting flavours when it comes to sauces in appetizers. Butter chicken sauce is the fastest-growing sauce in this category. This rich and creamy Indian sauce...
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The Inside Track on Furnishing a Restaurant That Works With Eugene Honcharuk, Founder of Contract Supply Corp. When it comes to furnishing a restaurant, it’s easy to focus on the visual impact—the colours,...
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Few chefs can claim to have stepped into a professional kitchen at 13. Fewer still can say they spent the next two decades immersed in the pursuit of Michelin stars, executive titles, and...
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IRONWOOD CIDER HOUSE | NIAGARA-ON-THE-LAKE, ONTARIO For Ironwood Cider House, inclusion isn’t just a statement—it’s a practice rooted in purpose. Nestled in the heart of the Niagara, Ontario wine country, Ironwood has built...
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The MENU Unplugged Podcast is back with a new format, new hosts, and fresh momentum. The MENU Unplugged Podcast has returned—with new purpose, edge and relevance. Restaurants Canada relaunched the podcast in early...
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Canadian operators are turning to versatile ingredients that can be used in a variety of interesting applications. Tapioca is the fastest-growing ingredient in nonalcohol beverages. These small boba pearls made from South American...
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A Conversation on CGLCC’s Rainbow Registered Program and New Frontiers for Inclusive Hospitality. For many businesses, especially in hospitality, inclusion starts with good intentions—a Pride flag in the window, a statement on the...
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I’ve been in the hospitality industry long enough to watch the cycle repeat: panic over staffing shortages, a scramble to recruit, and the inevitable turnover that comes from treating retention like an afterthought....
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Canadian operators are menuing a variety of seafood in entrees, much of which can be paired together for extra indulgence, such as crab with caviar. Additionally, many of these seafood items can be...
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