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Tag: May 2024 Issue

Chef’s Corner: Chanthy Yen, Bacaro, Vancouver

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By Roseline Victoria Vijayakumar Chef Chanthy Yen began his culinary journey at a very young age in his grandmother’s Windsor, Ont. kitchen and garden, where...

The brewing industry sees a palpable shift in recent years

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By Roseline Victoria Vijayakumar The brewing industry has seen a palpable shift in recent years. The craft-beer market is maturing, and the traditional stalwarts of...

The hidden benefits of inventory-management software

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By Eric Alister You might have the best cheeseburger in town, but how are you doing on the less savoury side of the business? Good...

Canadian operators embrace carbon-neutral kitchens

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By Jenny Febbraro Eco-consciousness has become a priority for restaurant operators and suppliers. Like every industry, the restaurant sector has had to react to a...

Jonathon Gushue and Jennifer Belanger launch new partnership

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Interview by Rosanna Caira In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with chef Jonathan Gushue and former hotelier,...

Bloom becomes the first restaurant in Canada to display GHG emissions...

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By Nicole Di Tomasso Bloom Restaurant, an interactive live classroom located within Conestoga College’s School of Hospitality & Culinary Arts in Waterloo, Ont., has transformed...

Operators need to band together to make sustainable choices more affordable

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By Morag McKenzie As Canadians witness the effects of climate change in every aspect of their lives, sustainability and decreasing the environmental footprint of their...

Operators design menus for the “new vegetarian”

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By Nicole Di Tomasso The COVID-19 pandemic has re-shaped nearly every aspect of our lives, including how we eat. This evolution in food choices reflects...

Operators must deliver an unparalleled guest experience

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By Matt Rolfe The question of whether hospitality is fading within its own industry is more pertinent now than ever as we navigate the complexities...

Data shows a bright future for French-fry sales

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By Vince Sgabellone I’ve written many columns over the years about the number-1 item consumed in Canadian foodservice: brewed coffee. Looking back, I realize I’ve...