For years, Chuck Ortiz, founder and creative director of Back of House (BOH), has captured the essence of restaurant culture—both its triumphs and its hidden struggles. What started as a magazine exposing the...
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Trends are ideas, passions and fashions that come and go. By definition, they live in the short-term, capturing public consciousness, gaining traction, and then, just as quickly, are replaced by new diversions. Sustainability,...
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Chef TuệNguyễn, better known to her millions of followers as TwayDaBae, is as real as they come—authentic, generous, and unapologetically herself. Spend just a few minutes talking to her, and it’s obvious that...
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The journey from a high school cashier to the corner office is seldom straightforward, yet Michèle Boudria’s path to becoming McDonald’s Canada’s first female CEO reads like a modern parable of grit, growth...
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Evelyn Chick & Christina Veira Tap into the Best Bets for Bar Success in 2025 The bar industry is undergoing a seismic shift. Consumers are demanding more immersive experiences, economic pressures are reshaping...
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Intersectionality isn’t just a buzzword—it’s a reality that shapes workplace experiences in ways many don’t see. Coined by legal scholar Kimberlé Crenshaw, the concept explains how overlapping identities—like race and gender—create unique barriers....
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Chef Eric Chong, first-ever MasterChef Canada winner, has carved an inspiring path from chemical engineering to winning the first season of MasterChef Canada to becoming one of Toronto’s most innovative chefs. Having earned...
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Before the table is set and the candles are lit, before the wine is decanted and the photos are snapped, a quiet, passionate and dedicated army goes to work. In favourite restaurants and...
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Suppli & Kitchen Hub Harmonize Convenience with Sustainability When visionary minds align, innovation takes flight. Suppli, Toronto’s leader in reusable restaurant packaging, co-founded by CEO Megan Takeda-Tully, and Kitchen Hub, Canada’s first virtual...
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Chef Rodrigo Pacheco is not just a culinary artist—he is a pioneering force who has intertwined high-level gastronomy with environmental conservation, community empowerment, and the revival of Indigenous foodways. Based in Ecuador, one...
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Having recently judged the Garland Canada Culinary Competition, and closed out the winter semester at Centennial College where he is Indigenous Culinary Advisor, Chef Joseph is moving into the summer season, but he’s...
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When it comes to delivering a sustainable, unforgettable coffee experience, Nespresso sets the gold standard. That’s why top chefs like Chef Jason Bangerter of Langdon Hall are exploring new ways to create with...
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Chef Matty Matheson is a Canadian culinary rock star and one of the most evocative and provocative names in food. His signature no-holds-barred attitude, bottomless enthusiasm and creative approach to comfort food have...
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MENU in Conversation with Bar Icon Kate Gerwin. A force of nature behind the bar (and in general), Gerwin shattered glass ceilings as the first woman to claim the title of World Bartending...
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Chef Marissa Leon-John on Fear, Self-Worth & Building a Life You Love Self-taught Montreal-based chef and entrepreneur Marissa Leon-John is best known today as a MasterChef Canada alum, private chef and founder of...
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On the merits of chasing sunshine, and finding clarity in the storm. Janet Zuccarini has spent nearly three decades building restaurants that don’t just feed people—they take them somewhere. In Canadian restaurant circles,...
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Written by: Gabby Peyton It all started with a Chai Negroni. In 2022, Rahul Kumar was running a successful poke shop but had always been excited about the idea of owning a bar....
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This profile is part of a series by the Re-seasoning Coalition, a non-profit organization dedicated to increasing representation and advancing Black Canadians at all levels of the foodservice industry through research, programming, and...
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Foodservice has always been powered by people, and today, there’s a growing focus on designing spaces that better support and empower them. In the first quarter of the year, the industry saw a...
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Canadian full-service operators are prioritizing healthy claims—both traditional and more modern—on menus to meet growing consumer demand for customization, quality fare and overall more nutritious dining options. Among the fastest-growing claims, Grade A...
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Written by: Gabby Peyton A cacophony of cafe sounds tinkled in the background as co-owner Leslie Grant described a typical morning at Judy’s Beach Cafe in Toronto. “As I look around right now,...
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Feature Photo Credit: Big Buns Club, Calgary Square earned early loyalty by democratizing payments, turning a familiar small-business pain point into one of fintech’s most recognizable success stories. Founded in 2009 after co-founder...
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BY GABBY PEYTON How The Varsity in Edmonton Thrives Through Supplier Relationships and Groupex Rebates At The Varsity in Edmonton, it’s not unusual to see toddlers tossing Cheerios under the table, a soccer...
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Ancillary offerings that are complementary to the main entree are the fastest-growing mealparts at limited-service restaurants, becoming increasingly significant in driving sales. Add-ons and sides have become especially popular as consumers seek personalization...
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