Earlier this summer, I went to Fat Pasha, a restaurant located in Toronto’s Annex neighbourhood that serves Middle Eastern bubby food, inspired by Chef Anthony Rose’s grandmother’s cuisine. As we took our places...
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The impact of the COVID-19 pandemic on the restaurant industry is still being felt across the country. Despite the hardships faced by the sector at the onset of the pandemic, the restaurant industry...
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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 Bashir Munye A story about how food saved me Dear Lula,This letter of love affirmation is for all those nights I spent expediting service or behind the line cooking until midnight,...
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Chefs Canada connected with some of the country’s most influential chefs to find out what’s on their wish list for the New Year to help take them into the new year. Not surprisingly,...
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Reinvention is hard work. The last two years have challenged the foodservice sector like never before.But we’ve met the endless obstacles head-on, reworking menus, procedures and business models with ingenuity and dedication. This...
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Sauces allow operators and consumers alike to customize dishes and impart unique flavours. In fact, 49% of consumers indicate that sauces added by the chef are an appealing way of imparting flavour to...
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What I have missed most during the pandemic is the opportunity to visit and meet with members and colleagues across Canada. Fortunately, staying in my own province, Ontario, has turned out to be...
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In September 2021, the amount of unfilled foodservice sector jobs in Canada grew to nearly 200,000 vacancies. MENU reached out to Restaurants Canada’s Senior Economist Chris Elliott for a conversation on his thoughts...
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The protein category is evolving rapidly, with many operators expanding their offerings beyond traditional choices, especially in the quick-service sector. Quick-service restaurants are increasingly adding a level of premiumization, with calamari topping the...
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