In the world of food, the Bocuse d’Or and the World Pastry Cup are the equivalents to the Oscars, bringing the best chefs and bakers from around the globe to compete in what...
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The “local food” movement is not a new phenomenon and as countless restaurant operators face obstacles in sourcing and maintaining a consistent supply of menu ingredients, it is critical now, more than ever,...
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Chefs use local ingredients for many reasons; to be responsibly sustainable, to communicate a unique sense of place, to represent their stories and culture to the world. Chef Sheila Flaherty, whose passion is...
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The Return of Celebration The holiday season is crucial to the bar and hospitality industry. That’s nothing new, of course, but this year the stakes are undeniably higher. As we enter the holiday...
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The end of the year can offer a chance for introspection, a way to look back on what we’ve achieved as we begin to plan what we want to accomplish next. Of course,...
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BY HASSEL AVILES,EXECUTIVE DIRECTOR, NOT 9 TO 5 Looking inward at her own mental wellness inspired her to co-found Not 9 to 5, a non-profit advocacy organization that provides resources and safe space...
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RESTAURANTS CANADA BRINGS ITS MEMBERS’ CONCERNS TO PARLIAMENT HILL Coinciding with Day on the Hill was the launch of the national “Restaurants Have A Lot on Their Plate” campaign. Aimed at government policy...
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Fintech innovator XTM Inc.’s Today™ solution streamlines and simplifies the daily tip-out process for operators while delivering value beyond gratuities to employees. Today has been adopted by thousands of large and small operators...
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In 2020, a popular restaurant in Nova Scotia was assessed by the Canada Revenue Agency (CRA). The CRA found that a certain amount of the servers’ electronic gratuities collected between 2015-17 were subject...
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MENU: What inspired you to be a part of the foodservice industry? I’ve been connected with the food industry since I was little. There was always someone in my family who owned a...
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