The Burnt Chef Project, founded by Kris Hall in 2019, aims to combat the stigma of mental illness by providing hospitality employees with resources and tools to help them survive and thrive. Last...
READ MOREAuthor: Chris Szego
What started as a series of photographs turned into a worldwide movement. That was never the plan. At first, Kris Hall, founder of the Burnt Chef Project, only wanted to shine a spotlight...
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Protect yourself, your business and your customers. As e-commerce continues to occupy an ever-increasing share of the market across all sectors and industries, businesses are increasingly interested in cyber security and digital fraud...
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Zainab Ali and her husband Joseph Chaeban moved from Hamilton, Ontario to Winnipeg when Joseph, a dairy scientist, became plant manager at a local cheese production facility. When they and their children were...
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In Conversation with Court Desautels, CEO of Neighbourhood Group of Companies The Neighbourhood Group of Companies (NGC) was started by Bob Desautels in 1990 with environmental and community responsibility built into the fabric...
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Chefs use local ingredients for many reasons; to be responsibly sustainable, to communicate a unique sense of place, to represent their stories and culture to the world. Chef Sheila Flaherty, whose passion is...
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The end of the year can offer a chance for introspection, a way to look back on what we’ve achieved as we begin to plan what we want to accomplish next. Of course,...
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MENU: What inspired you to be a part of the foodservice industry? I’ve been connected with the food industry since I was little. There was always someone in my family who owned a...
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The financial tools operators need to make decisions now. As we head into the final quarter of 2022, the foodservice industry is facing extremes on several fronts. Inflation and the still-disrupted supply chain...
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Poised on the cusp of the last quarter of 2022, this is an excellent moment to examine some of the trends sweeping through the bar and beverage world. It gives us a good...
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