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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Article by: Technomic The top-five fastest-growing flavours at Canadian limited-service restaurants are dominated by tropical tastes, namely dragon fruit, fruit punch and Caribbean. These exotic notes are transforming menus across the country, reflecting...
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Imagine a Tuesday regular—the kind every operator builds a business on. They still book the same corner table, still arrive with the same two friends, still stay for two hours. But their order...
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Why foodservice belongs at the heart of Canada’s food security conversation Every day, restaurants turn agricultural products into accessible meals, sustain demand for farmers and processors, nourish communities, and employ people in nearly...
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Inside Restaurants Canada and Pizza Pizza Ltd.’s collaboration on a new resource to help restaurant teams navigate challenging customer interactions Launching in November, the Respect in Restaurants Toolkit will give frontline employees and...
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Article written by: Technomic Seafood is particularly on the rise at Canada’s fine-dining restaurants, led by bluefin tuna, trout and squid. Bluefin tuna’s growth is driven by its versatile global preparations, including maki,...
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Article written by: Donald Guse Salah, Director of Workforce Development, Restaurants Canada In communities across Canada, restaurants are natural gathering places where people come together to socialize, connect and celebrate. Whether it’s a quick hello,...
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Article written by: Gabby Peyton Local has always mattered to Johnny Negrin. As a former pro-hockey player, the Vancouver native was drafted by the Calgary Flames and then spent time playing in Europe....
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Purchase price is only one factor when evaluating a uniform program. In a working kitchen, uniform decisions rarely get a lot of time. Garments need to look professional, fit the team and stay...
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Includes a FREE Lawyer-Vetted Employment Contract Template for Canadian Employers* Hiring employees is one of the biggest investments a restaurant makes. Yet many restaurant owners spend more time choosing a POS system than...
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