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The Restaurant at Pearl Morrisette is Setting New Standards – Part...

Though it tries to fly under the radar, Pearl Morissette Estate Winery — and now its restaurant — are recognized as beacons...

From the Editor: Moving it Forward

You can’t go a day without the word millennial surfacing in discussions. Whether it’s a conversation focused on food trends, economics or...

KML to Produce Top 30 Under 30 Program

TORONTO — The team at Kostuch Media Ltd. (KML) is proud to announce it will now be producing the Top-30-Under-30 program.

The Foodservice and Hospitality Industry Toasts Tomorrow’s Leaders

TORONTO – The future leaders of the foodservice and hospitality industry were feted yesterday at the Top 30 under 30 reception at George Brown’s...

Team Green: Operators are Being Driven to Improve Their Environmental Policies

In the ride out from yesterday to tomorrow on the road of foodservice environmental responsibility, the message to the back seat is...

Industry Reacts to Minimum-Wage Freeze

TORONTO — Citing a 20-per-cent increase as a detriment for businesses, restaurant operators and hospitality groups are applauding the Ontario PC government’s decision to...

From the Editor: Rising to the Challenge

Start a conversation with anyone in the foodservice industry these days and one word quickly surfaces — challenges. Never has the industry been faced...

Getting Schooled: Why Changing Palates are Driving Innovation at Canada’s Culinary...

Canada’s culinary landscape is changing and so are its culinary teaching institutions. “I’ve seen a lot over 30 years and I think we are...

The Canadian Restaurant Industry is Facing a Labour Crisis

According to Bruce McAdams — industry veteran and professor at the University of Guelph — labour shortages have long been a pandemic in the...

OHI Celebrates Excellence at 2016 Gold Awards Dinner

TORONTO — The Ontario Hostelry Institute (OHI) Gold Awards Dinner was held last night at the Four Seasons Hotel Toronto. More than 400 industry professionals,...