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Taking the Lead: Meet Six Successful and Inspiring Women Making their...

JUANITA DICKSON First professional job HR manager of a Mystery-Shopping Company called SQM. We did inspections on hotels and restaurants. They were in start-up mode at the...

Where’s the Catch

The debate over sustainable seafood moves into a new era As the old broken-heart placation suggests, there are plenty of fish in the...

Humble Pie

Foodservice operators fight for their slice of the market in a sluggish economy Life used to be easier — simpler. Ten years ago, everyone...

Any Way You Slice It

Cutting into the numbers, segment by segment Over the course of the past 18 months, Canadians have certainly had their fair share of pie....

Sharp Thinking

Knife innovation keeps chefs on the cutting edge As any chef knows, finding the right knife isn’t always cut and dry, it’s a personal...

Water Works

Weaning restaurant diners off the bottle, one carafe at a time “Still or sparkling?” It’s a standard part of the server’s script...

Show Me the Money

Doing your homework and being on top of financials helps build credibility and secure funding Recently, Foodservice and Hospitality met with Ed Khediguian, vice-president...

Following Protocol

VoIP technology is changing the way operators communicate with customers and suppliers ood ordered, food assembled, food passed through window into waiting car, transaction...

Mazel Tov

Toronto-based, Israeli-born chef weaves culture into cooking Chef Eran Marom, kitchen master at the trendy, upscale kosher eatery Marron Bistro Moderne in Toronto, doesn’t...

Rising Rates

It’s been a rough ride for the hotel industry in the past 18 months, but it looks like the worst of the recession is...