This summer is incredibly important for many foodservice operators across the country. With patios opening earlier this month in Ontario, restaurants are keen to make the most of the warm weather. With this...
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Andrea Lekushoff is president of Broad Reach Communications, a full-service PR firm and marketing communications agency based in Toronto. As foodservice operations across the country begin to reopen, our industry is still riddled...
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Though limiting many opportunities in the food and beverage space, the COVID-19 pandemic has introduced opportunities in the form of tech innovations that will likely persist for years to come. With personal hygiene...
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By Jessica Huras for George Brown College, Centre for Hospitality and Culinary Arts From your now long-forgotten DIY projects to daily walks around our neighbourhoods, we’ve all been trying to remain productive and...
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As the summer months near, Canadians everywhere begin to move outdoors for the most important (and fleeting) of seasons – patio season. Knowing that our country and industry continue to battle COVID across...
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As the most popular protein on Canadian menus, chicken is constantly reinvented by operators. One way to keep things exciting is by pairing the versatile protein with innovative sauces. Global sauces on chicken...
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The COVID-19 pandemic has had a significant impact on the food industry, resulting in 10,000 restaurants already permanently closing their doors since the start of the pandemic. With help from the FCC, MENU...
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Post-pandemic, one of the most important employer brand differentiators will be the actions taken by leadership during a time scarred by layoffs and closures. Facing the urgent necessity of labour reductions is a...
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Professionals share their COVID-19 stories about how they adapted their careers and lifestyles to pursue their passion during this challenging time. By Kate Ayers for Farmwork to Feed Canada Every industry has been...
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Global Bar Check-In: How three bars across the world responded to and survived the COVID-19 pandemic
This article appeared in the Mar/April issue of MENU Magazine was written in March 2021, therefore, the current status and operations of those featured may currently differ. It is not very often that...
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