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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Located in the heart of Toronto’s west end, Sarang Kitchen serves modern Korean comfort food—crispy fried chicken, house-made sauces, and shareable dishes that draw both families and food lovers from across the GTA....
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Reflections and hard-won wisdom from Mme. Cora—beloved restaurateur, trailblazer and winner of the Restaurants Canada Legacy Award of Excellence. At the inaugural One Table dinner in Toronto this September, an audience of Canada’s...
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A new leadership series spotlighting seven Black women shaping foodservice beyond the front line. The Re-Seasoning Coalition (TRSC) conceived Black Leadership à la Carte with a clear and deliberate purpose. Funded by Women...
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Operators at emerging Canadian chain restaurants are utilizing both classic and specialty herbs, seeds and spices to enhance well-known dishes and drinks. These options are typically paired with other popular flavours to amplify...
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MENU in conversation with Donald Guse Salah, Restaurants Canada’s Director of Workforce Development Labour shortages may be the restaurant industry’s biggest headache—but for Donald Guse Salah, they’re also its biggest opportunity. As Director...
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If you’re running a small business with countless daily responsibilities, fraud prevention can easily slip to the bottom of your priority list. Thankfully, there are a lot of things you can do to...
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Canadian full-service operators are turning to seafood for a variety of reasons, from promoting protein-forward and lighter fare to providing more premium choices (as the addition of seafood adds on average $3.84 to...
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Authentic Recipes and Trusted Partners Fuel El Mariachi’s Success In a city where independent restaurants often struggle to stand out, El Mariachi Tacos & Churros has managed to build not one but two...
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Making technology accessible for all operators strengthens the entire restaurant ecosystem. For years, the conversation around restaurant technology has revolved around innovation — faster systems, smarter data, frictionless service. But as digital transformation...
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Canadian pizza operators are getting increasingly creative with what they are putting on pizzas and how they are using sauces as an upgrade. Trendy and spicy sauces are proliferating on menus, as well...
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