Sports partnerships and tabletop technologies are increasing cheque size and building loyalty for bars and restaurants. Over the course of a year, an individual may visit restaurants for convenience, celebration or to find...
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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...
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As a growing number of businesses look for ways to celebrate and welcome the 2SLGBTQI+ community, some are enjoying a more positive reception than others.
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MENU Magazine is thrilled to shine a light on RC Show’s 2022 Garland Canada Culinary Competition 2nd Place Winner: Chef Michael Roszell, Chef de Cuisine at Quaaout Lodge and Spa, in Chase, British...
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The dairy industry in Ontario is the largest agricultural sector in the province, with roots on over 3,300 family farms focused on providing quality milk to consumers. Dairy Farmers of Ontario is proud...
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American ex-pat Chef Eva Chin is a rising star in the Canadian culinary scene. Her culinary style has been crafted in some of the finest kitchens around the world. She draws her inspiration...
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By Elle Asiedu, The Re-seasoning Coalition You might know Chef Rob Rainford from the millennium Food Network hit License to Grill, but the hats he’s worn in the kitchen go far beyond grill...
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By Elle Asiedu, The Re-seasoning Coalition A long-time restaurant chef and the first Black corporate chef at a major Canadian seafood brand, Philman George looks back at two decades in the foodservice industry....
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Team Canada won silver at the continental selection of the most prestigious culinary competition on Earth! Here’s why it should matter to the food service industry… Specially designed by Montreal’s RICOSTUDIO, the platter...
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MENU Magazine is thrilled to shine a light on RC Show’s Garland Canada Culinary Competition runner-up and Sous Chef at Larry’s, Montreal, Quebec, Chef Ruby Gatt Growing up, Chef Ruby Gatt was hard-pressed...
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