What is it about locally grown garlic that attracts more and more chefs? Does the cost justify it? To get a better understanding, I…
From Forest to Restaurants – A guide to Game Meat Serving
Wild game meat. Wild edibles. Wild food. These are not exactly the standard items consumers put on their grocery lists along with onions and…
Canadian Chefs Just Told us What’s Trendy
The results of the Restaurants Canada’s annual Chef’s Survey are here and we would like to start by thanking all the Canadian chefs who…
Navigating Bill 148 and the Changing Employment Law Landscape
Ontario’s restaurateurs and small businesses continue to adjust to the massive cost increases and labour reforms resulting from the Wynne government’s contentious Bill 148.…
Understanding the Millennial Workforce
In recent months, Canada’s foodservice industry has experienced a steady increase in labour shortages. Operators are also facing an increasing challenge of retaining and…