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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Cash Isn’t Going Anywhere In foodservice, it’s easy to assume Canada has moved on from cash—until the POS goes down, the internet drops, or a guest pays the way they always have. Cash...
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What comes next for foodservice? by Jillian Rodak, VP, Sustainability, Restaurants Canada 2025 was an interesting year for sustainability. The predominant message in the media was that CEOs and their investors were pulling...
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A Steady playbook for the year ahead. by Chris Elliott, Chief Economist & VP, Research, Restaurants Canada I’m not going to pretend there’s something magical about the calendar turning over—restaurant owners are frankly...
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Spicy and globally inspired sauces are transforming appetizer menus as operators respond to consumer preferences for adventurous options. Operators are pairing these sauces with familiar items, especially handhelds, creating an accessible entry point...
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How The Burnt Chef Project’s Canadian build-out—and a smart, branded burger—are making mental health a year-round conversation in hospitality. Mental health, as a subject of public conversation, has travelled a remarkable distance in...
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Poultry is highly popular across Canadian menus. Chicken, for example, is not only the top protein on menus but it’s also among the top three ingredients overall. Because poultry is so common, operators...
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Chef Marissa Leon-John on Fear, Self-Worth & Building a Life You Love Self-taught Montreal-based chef and entrepreneur Marissa Leon-John is best known today as a MasterChef Canada alum, private chef and founder of...
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On the merits of chasing sunshine, and finding clarity in the storm. Janet Zuccarini has spent nearly three decades building restaurants that don’t just feed people—they take them somewhere. In Canadian restaurant circles,...
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Written by: Gabby Peyton It all started with a Chai Negroni. In 2022, Rahul Kumar was running a successful poke shop but had always been excited about the idea of owning a bar....
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This profile is part of a series by the Re-seasoning Coalition, a non-profit organization dedicated to increasing representation and advancing Black Canadians at all levels of the foodservice industry through research, programming, and...
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