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Restaurateurs Simon MacRae and Darcy MacDonell work together to create Orillia’s...

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Interview by Rosanna Caira Rosanna Caira: You opened a new restaurant just as the pandemic was landing on our doorsteps. What fuelled your decision? Simon MacRae:...

Hanif Harji uncovers how he built a restaurant empire

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Interview by Rosanna Caira F&H’s editor/publisher Rosanna Caira sat down with the CEO of Scale Hospitality to discuss his journey in the hospitality industry and...

Sommeliers re-assess their role in the industry

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While the hospitality industry struggled during the pandemic, it also had to re-invent itself. Sommeliers are a case in point, with many having to...

Good Earth Coffeehouse expands in Canada

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In 1991, Nan Eskenazi and her partner, Michael Going opened Good Earth Coffeehouse in Calgary to provide an authentic gathering place that emphasized exceptional...

Leadership is key to navigating the challenging months ahead

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For the past few months, we’ve heard from analysts and the media alike that we’re heading into a recession. This, after we’ve just gone through...

From the Editor: Leaping into the Future

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Now that a new year is upon us, it’s time to look ahead to better understand which new trends will impact us moving forward....

Mixologists create new innovative spirit offerings

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The popularity of spirits has surged recently, with whiskey and vodka vying for the top spot and rum a close second. Thanks to increased...

Fine-dining segment gains traction amid pandemic recovery

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Fine dining was one of the hardest-hit segments in the foodservice community during the pandemic. As the foodservice community re-opens its doors for business,...

Staff retention requires leadership change

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As I write this article, companies such as Technomic are reporting the average restaurant in North America is experiencing a 17-per-cent labour shortage. To round...

Operators automatic back-of-house processes

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From QR code menus to contactless payment, the pandemic spurred a front-of-house technology revolution for many restaurants. As operators continue to grapple with rising...