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

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

Terroir Symposium Explores the Economics of Local

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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

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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

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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

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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

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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

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