Tag: Nov/Dec 2024 FH
2024 Regional Company of the Year: Scale Hospitality
By Amy Bostock
Since the company’s establishment about 12 years ago, Toronto-based Scale Hospitality has cemented itself as a key player in Ontario’s restaurant landscape,...
2024 Company of the Year: Redberry Restaurants
By Amy Bostock
Redberry Restaurants prides itself on being architects of a different kind of restaurant company.
“Our tagline is that we want to be a...
Operators double down on strategy
By Vince Sgabellone
It’s a busy time right now. Not only for the Canadian foodservice market, but rather for my Circana colleagues and me. While...
Canadian restaurateurs work to ensure the future of seafood on the...
By Jenny Febbraro
With a plethora of sustainable seafood options and a general consensus that fish trumps meat in the health department, ordering fish can...
Sparkling wine and Champagne keep the wine industry afloat
By Nicole Di Tomasso
While global wine consumption has been following a steady decline, sparkling wine and Champagne has bubbled upwards.
Sparkling wine sales rose...
A look back at data-management trends in 2024
By Eric Alister
Throughout 2024, we’ve spoken with experts to identify the key trends in restaurant data management. As the year comes to a close,...
Seamless integration is paying dividends for restaurateurs
By Denise Deveau
With the ongoing combination of labour challenges, increasing costs, and margin pressure, many restaurateurs feel like they’re running out of headroom for...
2024 Supplier of the Year: La Tablée des Chefs
By Denise Deveau
In 2002, Jean-Francois Archambault gave up a successful sales career to create La Tablée des Chefs, a food-recovery program that would dramatically...
2024 Chef of the Year: Nuit Regular
By Amy Bostock
Chef Nuit Regular’s culinary journey began in northern Thailand, where she was born and raised and where food was at the heart...
2024 Independent Restaurateurs of the Year: Rob Rossi and David Minicucci
By Rosanna Caira
There’s a lot of common ground that chef Rob Rossi and restaurateur David Minicucci share but at the core of it all...
