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The 2017 Coffee and Tea Report

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From premium options to iced and craft brews, specialty beverages have become a key focus for operators looking to maintain an edge over the...

Now Open: Botanist

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VANCOUVER — The Fairmont Pacific Rim’s new second-floor restaurant is now open to the public. Replacing Oru Cuisine, Botanist offers a fresh culinary approach...

The Green Report: Restaurant Operators are Taking a Closer Look at...

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There has been a visible shift in the foodservice industry, as operators strive to embrace more sustainable practices. Though smaller players can be credited...

In the Kitchen With: Christie Peters, The Hollows and Primal, Saskatoon

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As a teenager, Christie Peters was intrigued by the glamour of restaurant ownership. But it wasn’t until she finished high school that the Saskatoon-native...

Is Sustainable Seafood Really Possible?

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While “sustainable” is a buzzword in the food industry, experts participating in Eat Vancouver’s “Taking Stock of Seafood” panel in the spring debated the...

A&W Introduces Antibiotic-free Chicken To Its Menu

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VANCOUVER — A&W Restaurants is now serving chicken raised without the use of antibiotics, a decision, which is purported to make the chain the...

Profiling 5 Chefs Bringing New Sensibilities to Their Craft

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Toronto is strengthening its reputation for fine seafood, thanks to chefs like Michael Steh. Growing up in Oshawa, Ont., the young chef started cooking at Slovenian banquet halls with his mom and canning his own fruit and vegetables at home. But, since moving to Toronto, and graduating from George Brown College, the chef has helmed the kitchens of some of the city’s most celebrated restaurants, including Canoe and Splendido, and recently, SIR Corp.’s Reds Wine Tavern. For the past year, the 36-year-old has been the executive chef at a growing network of seafood restaurants by Toronto’s Chase Hospitality Group, including The Chase, The Chase Fish & Oyster and the soon-to-open Little Fin. He’s setting higher seafood standards while respecting his ingredients.

McDonald’s Announces Its Social Responsibility and Sustainability Plans

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OAK BROOK, Ill. — McDonald’s Corp. has announced its first Corporate Social Responsibility and Sustainability plan, with goals to put it in place by 2020.

A&W Serves “Better Beef”

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VANCOUVER — A&W has announced its beef doesn’t contain added steroids, hormones, preservatives or additives and is supplied from ranchers who are committed to...

Vancouver Sun: Robert Clark to Open Sustainable Fish Counter

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VANCOUVER — Robert Clark, the chef who helped spearhead the sustainable seafood movement in Vancouver, is opening his own seafood store called The Fish...