Out of many late-night conversations and increasing frustration around the waste created by cocktail-making, the unique anti-waste punk initiative—Trash Tiki—was born. December 2016, in the back room of Harvard & Stone, two...READ MORE
Chef Brad Long’s restaurant, Cafe Belong, is deliberately curated, yet utterly unpretentious; much like its owner. The Cafe lies at..
The way we produce, move and consume food in the modern global economy is steeped in innovation, from geomatics and..
The story of the Peace by Chocolate company is one of success, loss, family and change, and it goes all..
Restaurants Canada provides critical cyber education and awareness resources for Canadian foodservice operators As more operators adopt daily e-commerce and..
There’s no doubt that social media has changed the face of business in many ways. For Canadian restaurants, Instagram has..
I say, with confidence, that most Canadian chefs know of Maître Fromager Afrim Pristine. But Pristine rejects this view. In..
We’re serious about food. And very little else. A clever marketing slogan, indeed. Except if Jack Astor’s Bar & Grill has proven a commitment to anything besides its delicious menu, it would be...READ MORE
Over the past decade, York University has invested in programming that’s led to significant achievements in a number of key areas, including energy conservation, waste management, food and transportation. This eco-conscious commitment first...READ MORE
The indomitable Aliette Ponte opened LeChaim Caterers in 1976 on a foundation of customer care and quality catering. Originally focusing on synagogue celebrations, her repertoire expanded to home, office and venue events, then...READ MORE
Wholly owned and operated by First Nations people, the Manitoulin Hotel & Conference Centre has been welcoming visitors to Little Current, Ontario — located on the northeast side of Manitoulin Island — since...READ MORE
Restaurants are among the most energy-intensive commercial spaces, this makes utilities one of the highest costs facing restaurateurs. With low-profit margins, any monetary savings from increased energy efficiency significantly benefit their bottom line....READ MORE
Sustainability is the theme for RC Show 2019, but you could say, it’s also the theme for the future of the foodservice industry. As we move forward with new technologies, we can leverage...READ MORE