Chef Tre Sanderson still seems a little stunned by his meteoric rise to the top of Canada’s culinary scene. In 2022, he became the first Black chef to win the Food Network Canada’s...
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As PRIDE 2023 comes to the end of a month of celebration, the industry is learning that the pot at the end of the rainbow is filled with more than just profit. By:...
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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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The cumulative stress that stems from systemic, overt, and covert acts of racism and microaggressions—living with the reality that race plays a role in the daily cadence of your life—can lead to racial...
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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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When the pandemic hit in 2020, Jim Taylor realized he was exhausted. He had built a long and successful career with Cactus Club Restaurants and spent 20 years working in multiple roles across...
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The name alone conjures up childhood memories of neighbourhood grocery runs with hopes a parent might cave in and add a small snack or treat to the bag of milk and bread; of...
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MENU with Katherine Stanger and Shane Morganstein of Borden Ladner Gervais LLP (BLG) There are myriad essential laws, policies and Acts that affect how businesses operate in Canada. Beyond the more familiar pieces...
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In January, Tracy Macgregor was appointed Restaurants Canada’s Vice President, Ontario. Her experience straddles several key sectors including hospitality, tourism and Ontario’s chamber network, giving her the interdisciplinary insight and collaborative mettle to...
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Q: Your perfect idea of happiness?A: The fleeting moment where I want for nothing in the world. Q: Your greatest fear?A: That I’ll spend so much of my life chasing goals that I...
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