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Indoor air quality remains a concern for restaurateurs

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Until the COVID-19 pandemic, foodservice operators rarely thought about indoor air quality as a serious health concern. To improve air quality in restaurants, the...

Wine service re-surges at restaurants

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Wine drinkers and wine producers pivoted to virtual events and tastings during the COVID-19 pandemic, however, the experience of entertaining, educating and selling is...

Leaders take a new approach to crisis management

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In a typical risk/crisis-management session, business leaders gather together and populate a risk/crisis matrix, which in some form looks like the chart below. Risks and...

Chef’s Corner: Thompson Tran, The Wooden Boat, Kitchener, Ont

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Raised in Langley, B.C., Thompson Tran’s earliest food memory is eating a Vietnamese duck-blood salad when he was seven years old. He even helped...

Bars And Restaurants Are Getting Creative with Spirit Sales

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With many consumers reluctant to venture out to purchase alcohol, and indoor seating at bars and restaurants closed for much of the COVID-19 pandemic,...

Regional Company of the Year: Ghost Kitchen Brands

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It was after George Kottas’ breakfast restaurant had 30 missed orders after hours on Uber Eats that the light bulb came on. Inspired by...

Consumer Spending Has Significant Impacts on Foodservice

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Since the beginning of the COVID-19 pandemic, consumers have been sheltering at home to stay safe. This has impacted the frequency and the way...

Three Canadian foodservice leaders share their insight on the importance of...

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Ali Khan LalaniFounder & CEO, General Assembly PizzaInterview by Nicole Di Tomasso Q. What are the most valuable qualities you demonstrate as a leader?Strategy and...

Winning in a Landscape of Accelerated Disruption

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Prior to the COVID-19 pandemic, the retail-shopping landscape was evolving rapidly in every segment of the market. In this shifting environment, savvy retailers were...