How did a local Toronto bakery started in 2011 come to the attention of a nearly century-old multinational baking company this month with their Canadian sourdough and joined their sourdough library? Puratos is a...
READ MOREAuthor: MENU Magazine
Certified Cicerones Rob Griffith and Michelle Tham of Labatt Breweries of Canada offer their professional knowledge in beer—everything from beer styles, to draught systems, to food and beer pairing—to drive actionable insights from...
READ MOREFriday, December 1, 2017, was World AIDS Day. Canada-based Casey House is the world’s only hospital dedicated to treating those living with HIV/AIDS. The work of breaking the stigma around HIV/AIDS is an...
READ MOREThe Convenience Food battle is alive and well By Sylvain Charlebois “Given that convenience seems to have more currency than ever before, two worlds are currently colliding in the ready-to-eat space at grocery...
READ MOREGot reservations about reservations? If you’re a restaurant operator, you probably should. With today’s vast world of choices, and a lack of online accountability, diners may whimsically change their minds about restaurant reservations....
READ MOREElric Nielsen is fed up with hunger. As general manager of Sodexo Canada’s foodservice operations at Bow Valley College in Calgary, Elric has cooked up a number of ways to fight hunger in...
READ MOREJesse Kupina knows how to throw a party like no other, and he’s using his mad skills to make a difference in Edmonton’s hospitality industry. As the co-owner of Two 12 Social Co.,...
READ MOREAlthough they won’t admit it, the team at the Salisbury Big Stop are local heroes. The Big Stop and Silver Fox Restaurant in Salisbury, New Brunswick, recently donated $101,640 to the IWK Health...
READ MOREFinding (and defining) ethical Canadian animal products Canadians are great consumers and lovers of meat, egg, and dairy products. Today, bacon is practically a national treasure. Our love may be resolute, but our...
READ MORERestaurants Canada has come a long way! Starting from the 1940s until now – here’s our story in this exclusive MENU mag feature celebrating our industry.
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