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...
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IRONWOOD CIDER HOUSE | NIAGARA-ON-THE-LAKE, ONTARIO For Ironwood Cider House, inclusion isn’t just a statement—it’s a practice rooted in purpose. Nestled in the heart of the Niagara, Ontario wine country, Ironwood has built...
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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...
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Canadian operators are turning to versatile ingredients that can be used in a variety of interesting applications. Tapioca is the fastest-growing ingredient in nonalcohol beverages. These small boba pearls made from South American...
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A Conversation on CGLCC’s Rainbow Registered Program and New Frontiers for Inclusive Hospitality. For many businesses, especially in hospitality, inclusion starts with good intentions—a Pride flag in the window, a statement on the...
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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....
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Canadian operators are menuing a variety of seafood in entrees, much of which can be paired together for extra indulgence, such as crab with caviar. Additionally, many of these seafood items can be...
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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...
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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....
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