Sports partnerships and tabletop technologies are increasing cheque size and building loyalty for bars and restaurants. Over the course of a year, an individual may visit restaurants for convenience, celebration or to find...
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Restaurants Canada and MENU magazine are proud media partners of TUTTOFOOD, an international tradeshow focused on food, and HostMilano, a world exhibition dedicated to the hospitality and catering sectors. As part of Restaurants...
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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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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...
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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...
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By Richard Mills, Director of Business Development, Interac Corp. With the impact of the pandemic continuing to be felt across Canada, the subsequent fallout for the restaurant industry and customer habits have been...
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