Author: MENU Magazine
A Conversation on CGLCC’s Rainbow Registered Program and New Frontiers for Inclusive Hospitality. For many businesses, especially in hospitality, inclusion starts with good intentions—a Pride flag in the window, a statement on the...
READ MORE
Tucked inside the National Arts Centre (NAC) in Ottawa, 1 Elgin is a culinary stage for Canada’s diverse flavours. With a menu that evolves seasonally and a commitment to locally sourced ingredients, the...
READ MORE
The idea of the “third place” has captivated hospitality for decades. Restaurateurs, hoteliers, and bar owners chase that elusive in-between—a space that’s not home, not work, but something softer, freer, and more human....
READ MORE
Shingo Gokan didn’t set out to change the cocktail world. In fact, if you’d asked him at any point in his early years behind the bar, he would have told you he was...
READ MORE
In Conversation with Jeremy Bonia: Sommelier, Restaurateur & Outgoing Chair of the Restaurants Canada Board of Directors For more than a decade, Jeremy Bonia has stood at the crossroads of hospitality and advocacy,...
READ MORE
Gabby Peyton knows what it means to grieve a restaurant. Not just the food, but the people, the rituals, and the way sliding into a favourite booth feels like coming home. A food...
READ MORE
The numbers don’t lie: women make up 58 per cent of entry-level foodservice positions, yet that representation drops sharply as they climb the leadership ladder—only 30 per cent of management roles are held...
READ MORE
Nestled in the heart of Toronto’s Roncesvalles Village, Arbequina Restaurant is more than just a new dining destination—it’s a bold reimagining of Levantine cuisine, brought to life by Chef Moeen Abuzaid and his...
READ MORE
Insights on Building a More Resilient and Sustainable Food System with Rebecca Mackenzie, President and CEO of the Culinary Tourism Alliance Canada’s food system is often touted as one of the most robust...
READ MORE
