‘Hospitality Unleashed’ is the theme of Restaurants Canada’s annual tradeshow, which aims to bring the industry together, engage its youth and provoke discussion about the host of issues that continue to capture the industry’s attention such as crowdfunding, tipping and new technologies. The show begins Feb. 28 at the Enercare Centre (formerly known as the Direct Energy Centre) in Toronto, coinciding with the inaugural Canadian Restaurant Operators Summit (CROS), and the Canadian Restaurant Investment Summit (CRIS), held March 1 and 2.
“We want to shake up the notion that it’s a Toronto tradeshow. It’s so much more than that,” says Donna Dooher, president of the Toronto-based association, of the expo that attracts roughly 12,000 hospitality and foodservice professionals and 1,100 exhibit booths each year. Instead, it’s a full week of hospitality and culinary events built around the show to celebrate the innovation and facilitate networking opportunities.
“This year the focus is around our most valued asset — our people, who work in our industry and particularly our youth,” Dooher says. The show offers opportunities to engage this cohort with a variety of demos, workshops and competitions, including a Frankie Tomatto’s Restaurant Innovation Competition, whereby hospitality students compete for prize money and a legal advising session to help turn their ideas into reality; and a casting call for Gusto TV. Plus, chefs — young and old — will be preparing for the upcoming Culinary Olympics in Erfurt, Germany in October at the CCFCC Toronto and CCFCC Oakville-hosted Canadian Culinary Salon and Provincial Sysco Challenge.
