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Drift Restaurant Opens in Halifax

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HALIFAX — Drift, located in the Queen’s Marque District in Halifax, began welcoming diners on Nov. 19, 2021. Drift’s culinary vision is driven by chef...

Terroir Conference Kicks Off Virtual Edition with Town Hall featuring John...

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By Rosanna Caira TORONTO ― The Terroir conference kicked off its annual gathering last week with a town hall featuring Toronto chef John Sinopoli. The...

Oliver & Bonacini Opens the Rabbit Hole

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TORONTO 一 After a long pandemic-induced wait, Oliver & Bonacini Hospitality (O&B) has opened The Rabbit Hole, a British-inspired gastropub located in the heart...

Voilà by Sobeys, Farm Boy and Oliver & Bonacini Hospitality Announce...

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TORONTO — Voilà by Sobeys and Oliver & Bonacini Hospitality (O&B) are partnering to offer Voilà by Sobeys customers in the Greater Toronto Area...

Meet the Winners of KML’s Top-30-Under-30 Awards

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In April 2019, KML announced it would take over stewardship of the Top-30-Under-30 program. Previously operated by the Ontario Hostelry Institute (OHI), the program...

Preference for Plants: Trends in Plant-Based Dining

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Examining menu offerings across the country, it’s clear that plant-forward offerings have made their mark on the foodservice industry. And this is likely to...

Canadian Restaurant Owners Join Forces to Save Industry from Devastation

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TORONTO – Independent restaurants and their stakeholders are joining forces across the country to signal that their industry is in serious trouble. With the...

A New Ice Age: Technology is Bringing Ice Machines Into The...

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At first glance, an ice machine may seem like a straightforward piece of restaurant equipment. But, from cooling ingredients to complementing a cocktail’s presentation,...

O&B Unveils Revamped Canoe Restaurant

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TORONTO — Oliver & Bonacini Hospitality (O&B) has reopened Canoe Restaurant & Bar following an eight-week renovation. The reopening coincides with the 25th anniversary of the downtown-Toronto restaurant,...

Enhancing Back-of-House Operations With Software Integrations

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It’s well known in the restaurant business that the more efficient the back of the house, the more efficient the front of house. A...