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Food File

Restaurateurs are Moving to Local Seafood Supply and Simplified Menus

Kostuch Media Ltd. - 0
The demand for sustainable seafood is far from losing traction with consumers. But, as with all things pandemic related, there’s been a significant impact...
Canadian

Oyster Boy Hits Milestone

Kostuch Media Ltd. - 0
TORONTO — Oyster Boy, the popular 45-seat restaurant on Queen St. W., is celebrating its 20th anniversary this year after opening its doorsin the spring of 1999.  Despite...
TEAM SPIRIT: (left to right): Robert Bechard, Samantha Ravenda, Adam Colquhoun, John Petcoff, Tyler Scherer, Raven Danylkiw and Matthew Middleton
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Key to Foodservice Success: Find and Retain Top-Notch Staff

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One of the keys to success in foodservice is finding and retaining top-notch staff When Dave Norris bought his east-end Toronto pub, Busters by...
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Ontario

All-Clad Celebrates 40 Years

Brianne Binelli - 0
TORONTO — A blend of interior designers, food critics, media and notable Toronto chefs — including Jamie Kennedy of Jamie Kennedy Kitchens; Mark Cutrara...
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Ontario

Dine Aid

Brianne Binelli - 0
TORONTO — An all-star culinary event to raise funds for earthquake aid in Japan, has raised more than $40,000, according to early tabulations. A...
Foodservice and Hospitality magazine is the authoritative voice of Canada’s foodservice and hospitality industry. Established in 1968, Foodservice and Hospitality has a long history of engaging foodservice and hospitality decision makers — those with the authority to choose or recommend products and services. The magazine is now produced eight times a year digitally with one print issue – (The Top 100 Report, also including the Top-30-under-30 winners, is published annually in June.)
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