Supernova Ballroom, located in Toronto’s financial district, is a cocktail lounge with a distinct 1970’s vibe, set in a building from the 1920s, that serves up drinks made with the 2020 consumer in...
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Even foodservice industry workers who work with ingredients firsthand don’t often get a glimpse into the fields where the rice or noodles originate from. This disconnect becomes even more distant for consumers. Sitting...
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The mobile phone has become a vending machine that puts the world within arms’ reach of desire. Consumers can curate, navigate, aggregate, facilitate, post, chat, bank, invest, game, watch, book and buy. They...
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Jane Tran wasn’t always a chef. In fact, in a previous life she worked in the world of finance. But after years of working away at a desk, she opted to trade in...
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I’m consistently impressed by chefs. By their willingness to work long, gruelling hours, by their stamina as they work through the pain of burns, cuts, and sore feet, and by the fact that...
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The hype of the Christmas season is often a boom for restaurants, which typically follows with a decline in revenue in the winter months. Many communities across Canada engage with local restaurants to...
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When the diet and health food craze hit the 90s, the term ‘fast food’ evoked images of high-calorie, processed food. Since then however, we’ve had a shift in our mindset. Fast food has...
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It’s Monday night and at a closed, downtown Toronto restaurant, Chef Ken Yau is quietly producing an impressive, 12-course tasting menu of interactive, playful dishes. The first time I met Chef Ken, he...
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There’s a saying that generations not only shape history but are also shaped by it. Researchers will tell you that an individual’s age is one of the most common predictors of differences in...
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Smaller menus with a ‘Don’t like it? Come back another time then’ attitude. Insects in our dishes. Menu items featuring boozy ingredients such as loaded peanut butters. These are just some of the...
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