The restaurant industry is well known for operating on extremely slim margins. Throw in the stressors of COVID and the current labour shortage, and it’s no wonder many eateries across the country face...
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This edition of Digital Marketplace contains resources to help you reinvent and remarket your business in 2022, including innovative products for your menu, new equipment for back-of-house, and much more. Find valuable ideas,...
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If paper straws are your restaurant’s greatest sustainable achievement to date, then you are behind. Why should you care about sustainability in your daily operations and beyond? Because restaurants in the know understand...
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Adaptogen beverages are functional drinks that have been flourishing over the last few years, popping up in grocery stores and menus across North America. While essentially, these are simply beverages that contain an...
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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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