Chef Marissa Leon-John on Fear, Self-Worth & Building a Life You Love Self-taught Montreal-based chef and entrepreneur Marissa Leon-John is best known today as a MasterChef Canada alum, private chef and founder of...
READ MORE
On the merits of chasing sunshine, and finding clarity in the storm. Janet Zuccarini has spent nearly three decades building restaurants that don’t just feed people—they take them somewhere. In Canadian restaurant circles,...
READ MORE
Written by: Gabby Peyton It all started with a Chai Negroni. In 2022, Rahul Kumar was running a successful poke shop but had always been excited about the idea of owning a bar....
READ MORE
This profile is part of a series by the Re-seasoning Coalition, a non-profit organization dedicated to increasing representation and advancing Black Canadians at all levels of the foodservice industry through research, programming, and...
READ MORE
Foodservice has always been powered by people, and today, there’s a growing focus on designing spaces that better support and empower them. In the first quarter of the year, the industry saw a...
READ MORE
Canadian full-service operators are prioritizing healthy claims—both traditional and more modern—on menus to meet growing consumer demand for customization, quality fare and overall more nutritious dining options. Among the fastest-growing claims, Grade A...
READ MORE
Written by: Gabby Peyton A cacophony of cafe sounds tinkled in the background as co-owner Leslie Grant described a typical morning at Judy’s Beach Cafe in Toronto. “As I look around right now,...
READ MORE
Feature Photo Credit: Big Buns Club, Calgary Square earned early loyalty by democratizing payments, turning a familiar small-business pain point into one of fintech’s most recognizable success stories. Founded in 2009 after co-founder...
READ MORE
BY GABBY PEYTON How The Varsity in Edmonton Thrives Through Supplier Relationships and Groupex Rebates At The Varsity in Edmonton, it’s not unusual to see toddlers tossing Cheerios under the table, a soccer...
READ MORE
Ancillary offerings that are complementary to the main entree are the fastest-growing mealparts at limited-service restaurants, becoming increasingly significant in driving sales. Add-ons and sides have become especially popular as consumers seek personalization...
READ MORE
