Three Monks and a Duck — a new
micro-bar on Queen West — boasts a 70-per cent plant-based menu that also
accommodates meat eaters. The concept...
Foodservice and Hospitality magazine is the authoritative voice of Canada’s foodservice and hospitality industry. Established in 1968, Foodservice and Hospitality has a long history of engaging foodservice and hospitality decision makers — those with the authority to choose or recommend products and services.