If there was one lament I heard over and over through pandemic lockdowns, it was, “I really miss going to restaurants!” yet technology’s quick pandemic response opened up more access to food and...
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Despite periods of uncertainty and disruption, one thing is for certain: Canada’s culinary community hassupported one another, with seasoned chefs, food and agricultural organizations helping to lead the way.Egg Farmers of Canada (EFC),...
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A behind-the-scenes look at what it takes to be a sommelier What does perfect Champagne service look like? How difficult is it to become a sommelier? If you check out this year’s Sommelier...
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Chef & Owner Angela Caputo was review-bombed last spring. She fought back, and she won. Chef Angela Caputo is the owner of The Breakfast Pig Badass Eatery, a beloved, Feast On certified restaurant...
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BY CHEF SUZANNE BARR The views and opinions expressed in this article are those of its author and do not necessarily reflect those of MENU magazine, Restaurants Canada or its members. For centuries,...
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Sitting down for the jungle brunch at Chotto Matte means being invited into a world of brightly coloured cockatoos, lush green hanging vines, and vibrantly bold Peruvian-Japanese flavours. Chotto Matte is a Nikkei...
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As our industry enjoys the extended summer and patio season, many of us are hopeful and optimistic for the first time in months. With this in mind, it’s important that we take pause...
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Consumers are looking for sustainable, local fare and that is something that will only increase as the country recovers from COVID-19. That connection to local ingredients and the people who provide them is...
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Concentrated in Nelson and Kelowna, British Columbia, the Black Sheep Restaurant Group was founded by owner Brad Fileul in 2013. The group includes three concepts: Cantina Del Centro (which has two locations), Yum...
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Increasing consumer demand for visible information displays and endorsements of environmentally sustainable processes in the foodservice industry is a great opportunity to boost business success, and should capture the attention of restaurateurs. Responses...
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