Tag: Covid
Equipment options abound for today’s pizza makers
By Denise Deveau
When it comes to pizza equipment, chefs have an endless menu of options, from wood and gas-burning to propane-fired and conveyor ovens;...
A shift in thinking is needed to address the labour crisis
By Laura Pratt
Labour issues and the restaurant industry have been uncomfortable bedfellows since time immemorial, the relationship became particularly strained during the pandemic, when...
Pizza and pasta menu options stand the test of time
By Denise Deveau
For decades, pizza and pasta menu options have stood the test of time. Their long-lasting popularity speaks to the fact they can...
From the Editor: Future Forward
With the foodservice industry starting to return to pre-pandemic levels, it’s clear the landscape continues to shift, evolve and transform.
Many of those changes fuelled...
Food safety is top of mind for foodservice operators
Food safety is always top of mind for foodservice operators. And while the regulations pertaining to safe handling, storage, and preparation have been relatively...
Operators are finding ways to address the labour shortage
From advanced tech to progressive approaches to workplace culture, operators are finding cutting-edge ways to address the labour shortage. For many operators, the end...
From the Editor: Leaping into the Future
Now that a new year is upon us, it’s time to look ahead to better understand which new trends will impact us moving forward....
Fine-dining segment gains traction amid pandemic recovery
Fine dining was one of the hardest-hit segments in the foodservice community during the pandemic. As the foodservice community re-opens its doors for business,...
2022 Regional Company of the Year: White Spot
As Canada’s longest-running restaurant chain, White Spot has a long history of beating the odds in the face of industry downturns. That resiliency played...
From the Editor: The Test of Time
As December beckons, it’s hard to believe it’s almost time to close the chapter on another year — harder still to think almost three...
