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Mixing Things up in Canada’s Cocktail Category

Cocktail culture in Canada is on the rise, with Restaurants Canada reporting spirit servings at casual-dining restaurants increased from 16 per cent...

From the Editor: Stop the Waste

The road to sustainability is a long, arduous journey. But there’s more to sustainability than simply reducing, reusing and recycling. A truly...

Restaurant Sales Reach $90-Billion in 2018

TORONTO — A report from Restaurants Canada has credited millennials and the Generation-Z cohort with helping grow foodservice sales by 5.1 per cent in...

Waste Not

Can we decrease food waste by using artificial intelligence? Food waste is a thorn in the side of the hospitality...

Team Green: Operators are Being Driven to Improve Their Environmental Policies

In the ride out from yesterday to tomorrow on the road of foodservice environmental responsibility, the message to the back seat is...

Tackling Canada’s Food-Waste Dilemma

CHALLENGE The role of a great chef,” says Kristian Eligh, executive chef for Vancouver-based Toptable Restaurant Group, “is to...

From the Editor: Changing the Conversation

When does a challenge become an opportunity? When you’re able to look past the limitations of an issue and believe there’s a...

The Business Case for Reducing Food Waste in the Supply Chain

Food waste is an after-thought for most, but for businesses in the food industry it can seriously affect their bottom-lines. According to a 2014...

Game-Changing Equipment Innovations are Taking the Sting Out of Rising Costs...

It hasn’t been an easy time for operators — escalating operational costs, labour shortages, more stringent health-and-safety requirements and an increasingly competitive landscape are...

Terroir Symposium Explores the Economics of Local

TORONTO — Foodservice-industry professionals and food writers recently gathered at the Art Gallery of Ontario (AGO) for the 12th-annual Terroir Symposium. Managed by the...