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Regional Report: A Toast to the Pacific Coast

There’s much to envy about the West-Coast foodservice landscape — and not just in February, when spring flowers bloom while much of the country...

Game-Changing Equipment Innovations are Taking the Sting Out of Rising Costs...

It hasn’t been an easy time for operators — escalating operational costs, labour shortages, more stringent health-and-safety requirements and an increasingly competitive landscape are...

Roundtable: Challenges and Opportunities Facing Foodservice-Distribution Companies

F&H: What are the two biggest challenges facing your company? Jennifer Trafford: There are a lot of challenges in the market these days, but the...

The Future is Now for the Foodservice-and-Hospitality Industry

Throughout the foodservice-and-hospitality industry, there are ongoing discussions about how technology, new products and a shifting labour force (or lack thereof) will drive major...

Top-10 Food Trends for 2019

Chefs enjoy a unique vantage point where restaurant trends are concerned. Theirs is a singular population whose oversight of all that food coming in...

Tips for Attracting and Retaining Millennial Workers

To say millennials are taking over the workforce is no exaggeration. Members of this generation — typically defined as people born between 1981 and...

7shifts and Hyr Announce Partnership

TORONTO and SASKATOON — Canadian tech companies, 7shifts and Hyr have partnered to help restaurants combat labour challenges. Through the combined forces of 7shifts’ employee...

Minimum Wage Cap Welcomed by Canadian Operators

TORONTO — Ontario will cap the province’s minimum wage at $14 an hour until 2020 — a move that the Canadian restaurant industry is...

Examining the Relationship Between a Higher Minimum Wage, Tipping and EBITDA

On January 1 of this year, Ontario became Canada’s second province to mandate a significant increase in minimum wage in recent years. Many experts have commented...

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...