The PEI Lobster Roll Call has kicked off for a second year. As an ocean steward and Chef Ambassador for the Marine Stewardship Council, I have the honour and privilege to chat and...
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In a crisis, survival is the goal. We trim expenses to the bone, and streamline into the most efficient and agile versions of ourselves. But there are some aspects of foodservice that are...
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The Bull and Barrel Pub has been a Barrie, Ontario institution for 26 years. With traditional pub fare and a wide selection of imported and domestic beers, Bull and Barrel Pub welcomes loyal...
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The Canadian restaurant scene is one of variety, diversity, and choice. Most major cities play host to a bevy of international flavours. Smaller towns serve up innovative concepts alongside familiar favourites. For hospitality...
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As our industry enjoys the extended summer and patio season, many of us are hopeful and optimistic for the first time in months. With this in mind, it’s important that we take pause...
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With the late summer start in most provinces across Canada, our industry (and consumers alike), are looking for an extended summer this year. With patios breaking out the heating lamps and umbrellas well...
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Consumers are looking for sustainable, local fare and that is something that will only increase as the country recovers from COVID-19. That connection to local ingredients and the people who provide them is...
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Concentrated in Nelson and Kelowna, British Columbia, the Black Sheep Restaurant Group was founded by owner Brad Fileul in 2013. The group includes three concepts: Cantina Del Centro (which has two locations), Yum...
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Bringing together fresh summer seafood tastes, the comforting, smooth flavour of bourbon and a warm, spicy finish, COAST’s Matt Dean Pettit is elevating seafood menus this season with his Cattlemen’s® Kentucky Bourbon BBQ...
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Increasing consumer demand for visible information displays and endorsements of environmentally sustainable processes in the foodservice industry is a great opportunity to boost business success, and should capture the attention of restaurateurs. Responses...
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