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...
READ MORE
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...
READ MORE
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...
READ MORE
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...
READ MORE
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...
READ MORE
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...
READ MORE
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...
READ MORE
Syzl’s mission to revolutionize kitchen space is driving new revenue for Ontario restaurants and new opportunities for food entrepreneurs Syzl is transforming the gig economy for food entrepreneurs by offering a platform that...
READ MORE
Whether you’re dreaming of crafting artisanal pizzas, creating gourmet dishes or serving sushi, one thing is clear: as a restaurant entrepreneur, one of the most important choices you’ll make is choosing the right...
READ MORE
Healthy claims are on the rise at Canadian limited-service restaurants and being used within a variety of dishes. Natural claims are increasing the most on Canadian LSR menus and are frequently attached to...
READ MORE
A Conversation with Paul Methot, President and CEO of Groupex Groupex Canada started in 1984 when a small group of independent Alberta restaurant owners came together to tackle the challenge of competing with...
READ MORE
Since its inception in 2002 by Chef Jean-François Archambault, La Tablée des Chefs has been on a mission to combat food insecurity while fostering culinary education. Under Archambault’s visionary leadership, the Longueuil, Québec...
READ MORE
The Neighbourhood Group is playing the long game, staying true to its principles, and reaping the rewards. MENU: Your group has achieved several significant milestones, including B Corp certification. Can you explain the...
READ MORE
Proteins on the rise at Canadian full-service restaurants include a variety of seafood options that are appearing in global applications, namely sushi. Caviar, the fastest-growing on the list, is a more premium ingredient,...
READ MORE
