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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Shingo Gokan didn’t set out to change the cocktail world. In fact, if you’d asked him at any point in his early years behind the bar, he would have told you he was...
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In Conversation with Jeremy Bonia: Sommelier, Restaurateur & Outgoing Chair of the Restaurants Canada Board of Directors For more than a decade, Jeremy Bonia has stood at the crossroads of hospitality and advocacy,...
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Gabby Peyton knows what it means to grieve a restaurant. Not just the food, but the people, the rituals, and the way sliding into a favourite booth feels like coming home. A food...
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