From her office in Toronto, Catherine Tadros, Chief Representative of Quebec, spearheads the province’s mission to foster robust inter-provincial trade and solidify political ties, with a special emphasis on the agri-food sector. Her...
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How early adoption of AI can accelerate the restaurant industry. By: Jay Ashton In the restaurant and foodservice industry, we’ve only just begun seriously talking about artificial intelligence applications, but functional AI has...
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Proprietors: Tyler & Nicole Gable | Groupex member since: before 2007 | Penticton, British Columbia When Tyler & Nicole Gable received notice that townhomes were going to replace the stretch of land where...
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The fastest-growing entree on Canadian menus in the last year is the build-your-own bowl. Not only are bowls trendy, but this option also provides the opportunity for customization. These bowls often have global...
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Arlene Stein is the founder and Executive Director of the Terroir Symposium, a catalyst for creative collaboration and social and environmental responsibility in the hospitality industry. Since 2006, Terroir has convened international and...
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Nonalcohol beverages have seen significant growth on Canadian menus over the past year, up 15.2%. Several of the fastest-growing ingredients in these beverages reflect trends of global, indulgent and health-forward options. Central and...
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Chef Tawnya Brant is a Canadian culinary rising star, an entrepreneur, a devoted mom and the plainspoken, straight-up cool sister you always wished you had. Even as she balances motherhood, Yawékon, her Haudenosaunee...
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By: Carl Heinrich It may have taken a pandemic, but local food has come of age and is proving to be good business. Chef Carl Heinrich stands out as an early advocate of...
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As we head into the depths of winter, the heady, relaxed nature of patio season feels like it’s receding into the misty depths of memory. But the feeling of warmth and convivial connection...
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