In this guest post, Restaurants Canada President & CEO, Todd Barclay speaks to some of the most recent challenges the foodservice industry is facing and how Restaurants Canada is advocating on behalf of...
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Going Beyond the Rail with Up-and-Coming Bar & Bev Talents: RC Show 2021 Competition Winner Profiles
This year’s competitions looked different than years past, however, the new virtual format allowed Restaurants Canada to investigate new avenues, configurations, and to push the boundaries of competition. Beyond the Rail Competition While...
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With such a tumultuous year, it was more important than ever to recognize Canada’s foodservice and hospitality industry with this year’s RC Awards of Excellence winners. This year’s winners have all demonstrated incredible...
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One of our most attended and anticipated panels this year at RC Show 2021 ONLINE LIVE was the ‘Inclusive Kitchen: Tackling Systemic Racism’ panel moderated by Philman George, and featuring Suzanne Barr, Roger...
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The COVID-19 pandemic in 2020 was a devastating punch in the gut for the foodservice industry. In the early days of the pandemic, many restaurant owners and operators were forced to pivot, close...
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Chris Palivan’s path to a career in events management wasn’t a direct one. After finishing secondary school, Palivan was set to begin an undergraduate degree in criminology but decided to withdraw just before...
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This article is produced in collaboration with our friends at George Brown Centre for Hospitality and Culinary Arts. Katie Wilson has always loved chocolate, but it wasn’t until she sampled the single-origin variety...
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As the food industry continues to persevere, Canadians across the country are rising to the occasion. Canadian egg farmers have seen it first-hand as hard-working members of almost every community across Canada. While...
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Already at the beginning of January 2021, a record 500,000 had signed-up for the Veganuary challenge worldwide – and the numbers are still growing. This is a record for the movement, which began...
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The ghost kitchen concept has been around for a long time, creeping around the periphery of the food scene for years. Early prototypes were primarily focused on the simplicity and margin potential of...
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