Author: MENU Magazine
What’s Driving Canada’s Breakfast Sandwich Boom? Breakfast is back in a big way, and the undisputed star of the morning revival is the breakfast sandwich. Once a simple grab-and-go staple, this handheld powerhouse...
READ MORERestaurants Canada is Unlocking the Power of Community For more than 80 years, Restaurants Canada (RC) has been the national voice of the foodservice industry, advocating for policies that support growth, providing industry...
READ MOREThe Role of Smart Sourcing & Strong Partnerships in Blowers & Grafton’s Growth In the heart of Alberta, a slice of Halifax’s vibrant street food culture has found an unexpected home. Blowers &...
READ MOREBy: Erwin Sohal, Director of Sales, Tableware Solutions Tableware is more than just a vessel for food—it’s an integral part of the dining experience, shaping everything from aesthetics to perception. While chefs and...
READ MOREAcross Canada, the foodservice industry is undergoing a transformation, with operators finding innovative ways to protect the environment while continuing to deliver exceptional dining experiences. The examples here are just a small sample...
READ MOREIf you’re worried that the majority of resumes and applications you’re receiving are AI generated, and possibly inaccurate (or at least somewhat opaque), you’re certainly not alone. The good news is that AI...
READ MOREWhen passion meets necessity, incredible things happen. After moving from London, U.K. to Liverpool, Nova Scotia, Shani Beadle and Andreas Arnmar wanted one thing: a good cup of high-quality coffee. “We couldn’t find...
READ MOREChef Victoria Rinsma likes a challenge. She’s the sous-chef at the Michelin-starred restaurant Hexagon, the winner of the S. Pellegrino Young Chef Academycompetition and busy perfecting her recipes in preparation for the finals...
READ MOREChef 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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