This issue of Foodservice and Hospitality shines the spotlight on all things related to Food. Whether it’s the product ingredients, the producers who lovingly tend to them, or the chefs who prepare the final dishes, food is central to everything in the restaurant world. As part of this annual edition, this month we feature a Food Trends story by foodie extraordinaire Christine Couvelier; profiles of three chefs doing interesting interpretations on indigenous menu items (Feast in Winnipeg); deli meats (Morts in Toronto) and one that is contributing to the health and well-being of the community (John Placko). And, on the beverage side, F&H’s summer issue also does a deep dive into the world of beverages in our annual Bar Report. Find out how the pandemic has helped change the world of wines and spirits. Happy Reading!