After a long hiatus, the 77th edition of the RC Show successfully brought Canada’s largest economic sector together again in Toronto to reunite, reignite and facilitate the revival of Canada’s foodservice and hospitality industry.
The ideas and innovations shared on the Show floor, in speaker sessions and at the many events, were designed to help revive and inspire the Canadian foodservice and hospitality industry throughout the coming year.
From May 9-11th, Restaurants Canada hosted a successful live and virtual hybrid edition of the RC Show, providing quality engagement opportunities over three action-packed days at Toronto’s Enercare Centre to support and help incubate our industry’s REVIVAL.
This comeback event brought 20,000+ hospitality professionals together, both in person and virtually, and was the first edition of the show to livestream the dynamism of the show floor to attendees from coast to coast on a digital platform. Local and global experts shared insights, inspiration, revenue-generating ideas and new technologies as well as their professional perspectives on the topics that matter most to the industry, from sustainability and waste reduction to diversity and inclusion and mental health.
The Show was also a reunion that moved many, including Restaurants Canada President and CEO, Roy Little. “It was incredibly emotional for both myself and the Restaurants Canada team to connect with many of yoThe Show was also a reunion that moved many, including Restaurants Canada President and CEO, Roy Little. “It was incredibly emotional for both myself and the Restaurants Canada team to connect with many of you; hearing stories of strength, resiliency and sheer passion as you look to revive and grow your businesses. Just another reminder of why we, the RC team, love our industry so much! The road to the RC Show was a long one; from shifting dates to accommodate closures, to ensuring we could effectively provide both in-person and virtual experiences that were tailored to the comfort levels of attendees, but it was amazing to see it all come together.”
MONDAY, MAY 9
Opening day kicked off with a buzzing and bustling exhibit hall filled with speakers, leaders, attendees and vendors. The drama and excitement of the Sommelier and Barista competitions was perfectly balanced by a joyful industry reunion at the Opening Night Reception, attended by 1,200 people.
TUESDAY, MAY 10
Day two was about building an itinerary that covered all the bases, from speaker stages and the exhibit hall to the Garland Culinary Competition, Beyond the Rail cocktail competition and day two of the Barista competition. After hours, attendees headed out into the city for the sold out Industry Night Out at Bar Mordecai and the Top-to-Top VIP event at Coffee Oysters Champagne.
WEDNESDAY, MAY 11
The energy carried through to the last day of RC Show with the highly anticipated, sold out return of Breakfast With Champions and the Restaurants Canada Awards of Excellence. The popular Oyster Shucking and Cup Tasters competitions drew big crowds as industry attendees and suppliers met to exchange contacts and grab last-minute giveaways before heading home to put inspiration to work in their businesses.
AWARDS OF EXCELLENCE
Canada’s restaurant and foodservice industry is powered by passionate, innovative and creative people, from business owners and chefs to frontline staff and suppliers, and the many others who team up to serve more than 22 million customers every day.
RC LEADERSHIP AWARD
John Sinopoli, Chef & Owner, Ascari Hospitality Group
Chef John Sinopoli’s innovations during the pandemic, as well as his engagement activities and initiatives in support of our industry throughout these unprecedented times has been a source of inspiration to so many. John has been a champion and extraordinary supporter of the supplier community with steadfast commitment of restaurants and foodservice operators across the country.
RC CULINARY EXCELLENCE AWARD
Donna Dooher, Executive Chef & Owner, Mildred’s Temple Kitchen
Chef Donna Dooher’s bold, creative brunch innovations during the pandemic, as well as her dedication to telling a wonderful story through her culinary creations in pursuit of the best customer experience offer many lessons in culinary excellence for everyone in the industry.
RC SOCIAL ADVOCATE AWARD
Trevor Lui, Chef, Co-Founder, Quell Now Inc., & Principal, HighbEll Group
Chef Trevor Lui’s long-standing commitment to redefining and creating a more equitable and inclusive foodservice ecosystem through the launch of Quell Now Inc., have helped advanced our thinking and created meaningful new opportunties for Canadian foodservice and culinary talent.
RC INNOVATION AWARD
Recognized for creating a game changing Canadian product for the foodservice industry, Trendi uses robotics to help the farm and food industry rescue and upcycle food waste into valuable products.