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.
READ MORECategory: Online Exclusive
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...
READ MORE
Throughout 2022, it appeared that the Canadian food service industry had finally returned to“normal”, or at least a new sense of normal in the aftermath of the global pandemic. Pent-up consumer demand led...
READ MORE
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...
READ MORE
By Elle Asiedu, Co-founder, The Re-Seasoning Coalition The Re-Seasoning Coalition is dedicated to increasing the representation of Black Canadians in foodservice through research, programming, and sharing real stories like Brian’s. Stay tuned for...
READ MORE
EXCLUSIVE LABOUR SOLUTION OFFER for Restaurants Canada members. Now more than ever, operators across Canada are in a constant recruitment cycle, often spending (and wasting) far too much time on job boards. While...
READ MORE
By Elle Asiedu, The Re-seasoning Coalition Most people have a childhood passion, but few have the conviction and resilience to see it through to adulthood. Small in stature but bold in personality, Amanda...
READ MORE
MENU Magazine is thrilled to shine a light on RC Show’s Beyond the Rail Cocktail Competition Third Place Winners Katie Shewen, Bar and Beverage Manager at the Wild Tart & The Badley and...
READ MORE
MENU Magazine is thrilled to shine a light on RC Show’s Beyond the Rail Cocktail Competition First Place Winner Monique Godinho, Bartender at Sunny’s Chinese in Toronto, Ontario. Monique Godinho, 29, began her...
READ MORE
Rick-Andy Jean Baptiste, aka Chef Ray, one of the founders of L’Atelier Duo De Chef, experienced a childhood filled with food. His father owned restaurants and catering businesses in the Old Port of...
READ MORE