Tag: Foodservice and Hospitality magazine
Murphy’s Law
Kevin Murphy, owner of the Murphy Group of Restaurants charts his own course for success on Prince Edward Island Company of The...
Here We Grow Again
MTY continues to balloon in a floundering economy Company of The Year It’s been a busy day. Stanley Ma, president and CEO of...
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...
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...
