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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In recent years, Restaurants Canada has stepped up its advocacy game to navigate a heavy cocktail of legacy and new challenges for the foodservice industry. At the helm of this transformation are Kelly...
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Technomic’s 2025 Canadian foodservice expert predictions. The Canadian foodservice industry is poised for an exciting rebound, driven by the easing of economic pressures on the consumer. Overall foodservice performance is expected to exceed...
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Canada’s foodservice industry never stands still—and neither does Moneris. As the country’s largest payment processor, Moneris has built direct and personal relationships with restaurant operators from coast to coast to coast, ensuring they...
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A wide variety of flavours are growing at Canadian emerging chains. Coconut takes the top spot on the list, mainly as a syrup or topping option. It is also appearing in Asian-inspired dishes....
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Dana McCauley, CEO of the Canadian Food Innovation Network (CFIN), gives the industry a view around the corner at what’s next. Technology is no longer a nice-to-have in foodservice—it’s become a necessity. From...
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Written by Val Upfold, Principal, Val Upfold Inc. I still remember the moment AI first surprised me with its potential. Sitting at my desk, I casually typed a prompt into ChatGPT: “Come up...
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Vinequity aims to ensure people who identify as Black, Indigenous or People of Colour (including those who identify as LGBTQ+ or who are living with a disability) and work in the wine sector...
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MENU in conversation with Jillian Rodak, VP Sustainability, Restaurants Canada In today’s world, where environmental impact is a critical concern and consumers increasingly demand transparency and eco-conscious practices, the restaurant industry stands at...
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