Tag: Foodservice and Hospitality magazine May 2010
Into The Blue
The landscape of food is changing. Today’s consumers are asking questions about where food comes from and how it’s produced and prepared. However, diners...
Leading into the Sunset
Compass Group Canada’s long-time leader talks recessions, revenues and retirement For almost 15 years, Jack MacDonald has been at the helm of Canada’s industrial...
Staying Power
Shanna Munroe brings a new dimension to an old favourite in Ontario For more than a quarter of a century, Shanna Munroe has been...
Sustained Effort
Eco-conscious executive puts his good foot forward at Calgary-based coffee chain Gerry Docherty joined Good Earth Coffeehouse & Bakery four years ago, charged with...
Home-Field Advantage?
Whether stocking domestics or imports, the same premise remains: choose your beers wisely Thinking of revamping your beer list? There’s a lot to consider...
Let’s Make a Deal
Negotiating a sound lease should involve lots of homework, creativity and charisma The restaurant industry is a fickle business, rife with long hours, shrinking...
Into The Blue
Fredericton-based chef delves deep into the ocean to create sustainable and delicious dishes The landscape of food is changing. Today’s consumers are asking questions...
