Presented by Restaurants Canada and High Liner Foods, the RC Show 2025 keynote unfolded as a compelling fireside chat between Chef José Andrés and Kelly Higginson, President and CEO of Restaurants Canada. What...
READ MORECategory: Your Stories
Before Tara Witt became one of the hospitality industry’s go-to voices on sensory design and furniture strategy, she was behind the bar—learning the business from the floor up. What began as a university...
READ MORE
Article written by: Brigitte Foisy, Vice-President, Bocuse d’Or and Chefs Canada In the world of food, the Bocuse d’Or and the World Pastry Cup stand as the Olympics of gastronomy, drawing chefs and...
READ MORE
When the doors open on September 16 at The Warehouse Event Venue in Toronto, a new kind of gathering will begin. One Table, Restaurants Canada’s new, signature gathering, isn’t about spectacle—it’s an invitation...
READ MORE
The Inside Track on Furnishing a Restaurant That Works With Eugene Honcharuk, Founder of Contract Supply Corp. When it comes to furnishing a restaurant, it’s easy to focus on the visual impact—the colours,...
READ MORE
Few chefs can claim to have stepped into a professional kitchen at 13. Fewer still can say they spent the next two decades immersed in the pursuit of Michelin stars, executive titles, and...
READ MORE
The MENU Unplugged Podcast is back with a new format, new hosts, and fresh momentum. The MENU Unplugged Podcast has returned—with new purpose, edge and relevance. Restaurants Canada relaunched the podcast in early...
READ MORE
I’ve been in the hospitality industry long enough to watch the cycle repeat: panic over staffing shortages, a scramble to recruit, and the inevitable turnover that comes from treating retention like an afterthought....
READ MORE
Tucked inside the National Arts Centre (NAC) in Ottawa, 1 Elgin is a culinary stage for Canada’s diverse flavours. With a menu that evolves seasonally and a commitment to locally sourced ingredients, the...
READ MORE
The idea of the “third place” has captivated hospitality for decades. Restaurateurs, hoteliers, and bar owners chase that elusive in-between—a space that’s not home, not work, but something softer, freer, and more human....
READ MORE
