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A Feast of Ideas: CHEF José Andrés at RC Show 2025

Presented by Restaurants Canada and High Liner Foods, the RC Show 2025 keynote unfolded as a compelling fireside chat between..

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One Table: Setting the Table for What’s Next

When the doors open on September 16 at The Warehouse Event Venue in Toronto, a new kind of gathering will..

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The Interview with Chef Romain Avril

Few chefs can claim to have stepped into a professional kitchen at 13. Fewer still can say they spent the..

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Proud to Serve: Spotlight on Rainbow Registered Hospitality Businesses

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...

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The Voice of Foodservice, Amplified.

The MENU Unplugged Podcast is back with a new format, new hosts, and fresh momentum. The MENU Unplugged Podcast has..

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From Policy to Practice: What does it truly mean to be a welcoming space?

A Conversation on CGLCC’s Rainbow Registered Program and New Frontiers for Inclusive Hospitality. For many businesses, especially in hospitality, inclusion..

Circular Success

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On October 15, 2024

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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Food for Thought

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On August 26, 2025

Following Chef José Andrés’ keynote conversation, industry leaders and audience members reflect on the ideas that resonated most. Read the article on page 22 of our digital MENU Magazine here. “When I sat...

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