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,...
READ MOREChef 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...
READ MOREThe 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...
READ MOREEvelyn 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...
READ MOREIntersectionality 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....
READ MOREChef 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...
READ MOREBefore 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...
READ MORESuppli & 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...
READ MOREChef 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...
READ MOREHaving 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...
READ MOREWhen 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...
READ MOREChef 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...
READ MOREMENU 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...
READ MOREAfter months of escalating threats, then a last-minute reversal in February, President Trump finally followed through on imposing a sweeping 25 per cent tariff on Canadian goods, with a 10 per cent tariff...
READ MOREWhat’s Driving Canada’s Breakfast Sandwich Boom? Breakfast is back in a big way, and the undisputed star of the morning revival is the breakfast sandwich. Once a simple grab-and-go staple, this handheld powerhouse...
READ MORERestaurants Canada is Unlocking the Power of Community For more than 80 years, Restaurants Canada (RC) has been the national voice of the foodservice industry, advocating for policies that support growth, providing industry...
READ MOREIf there’s one constant in hospitality, it’s change. Shifting guest expectations, unpredictable supply chains, rising costs, staffing shortages—we’re an industry built on our ability to pivot. And yet, even with this resilience, the...
READ MOREThe Role of Smart Sourcing & Strong Partnerships in Blowers & Grafton’s Growth In the heart of Alberta, a slice of Halifax’s vibrant street food culture has found an unexpected home. Blowers &...
READ MOREOperators are increasingly highlighting both classic and lesser-known fruits in desserts across Canadian menus. Rhubarb is the fastest-growing fruit in desserts. The tart fruit is appearing as a compote or preserve in cheesecake...
READ MOREBy: Erwin Sohal, Director of Sales, Tableware Solutions Tableware is more than just a vessel for food—it’s an integral part of the dining experience, shaping everything from aesthetics to perception. While chefs and...
READ MOREAcross Canada, the foodservice industry is undergoing a transformation, with operators finding innovative ways to protect the environment while continuing to deliver exceptional dining experiences. The examples here are just a small sample...
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