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How Restaurant Operators Can Reap Big Benefits by Offering a Great...

In the restaurant business, anyone can copy a competitor’s concept, menu and design. But you can’t copy culture, which can be a...

Terroir Symposium Explores the Economics of Local

TORONTO — Foodservice-industry professionals and food writers recently gathered at the Art Gallery of Ontario (AGO) for the 12th-annual Terroir Symposium. Managed by the...

Coming Soon: Shift

SASKATOON — Oliver & Bonacini Hospitality (O&B) is set to launch its Canadian-inspired restaurant at Saskatoon’s newly opened Remai Modern museum of modern and...

Martin Sheen Hosts Culinary Tourism Show

HOLLYWOOD — Actor Martin Sheen will be the host of a special report that explores how hotels and resorts are catering to the rise...

Culture Shock

Like apples and oranges, the behaviours that constitute good customer service in restaurants are different from country to country. So, it’s no surprise that...

Culture Shock

Understanding a foreign worker’s perspective could help improve service Like apples and oranges, the behaviours that constitute good customer service in restaurants...

Olympic Houses Showcase World Flavours

VANCOUVER, B.C. — A recent Canadian Press story sheds light on the variety of hospitality houses that will be part of the Olympic Village...