The foodservice industry is undergoing unanticipated leaps in technological adaptation during COVID-19. Innovations such as contactless payments, mobile ordering, tabletop technology and third-party delivery services were on the rise in Canada before the...
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For the 24th consecutive year, Taste Canada Awards / Les Lauréats des Saveurs du Canada has announced the winners of the country’s only national, bilingual food writing awards. This year, 73 cookbooks entered...
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Paul Cirka, founder of CIRKA Distilleries, the first grain-to-bottle distillery open to the public in Montreal, is confident and ready for Canadian craft distilling to come of age. “We’re looking beyond the pandemic;...
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Housed in a reimagined motorcycle garage, Odd Society is a certified craft distillery and can’t-miss experience in East Vancouver’s port district. The neighbourhood distillery is well known and beloved locally for the quality...
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In Ontario, the legendary Hiram Walker distillery in Walkerville is still Canada’s largest distiller and makers of Canadian Club Whisky, which has long served as our national whisky ambassador around the world. Canada’s...
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As we begin to emerge from pandemic restrictions, it’s slowly becoming clear that traditional hiring and retention methods are no longer effective. Restaurants, in particular, are reporting a severe labour shortage, with difficulties...
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For the last two years, pulling together our annual Foodservice Facts report has been challenging, tricky, and tough. The COVID-19 pandemic shattered Canada’s foodservice industry, inflicting a devastating impact across the entire foodservice...
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According to the 2021 Canadian Beer and Wine Report by Restaurants Canada and CGA, an international food and drink insight and research consultancy, a whopping 51% of alcohol consumed on-premise is beer and...
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Great opportunities often follow periods of great change, and spirits show new promise for Canadian operators. As consumers grew increasingly familiar with pandemic innovations from alcohol delivery to cocktail kits, the collective shock...
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BY CHEF SUZANNE BARR The views and opinions expressed in this article are those of its author and do not necessarily reflect those of MENU magazine, Restaurants Canada or its members. For centuries,...
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