By Ellen Smith Senior Editor & Mishal Omar Managing Insights Editor, Trend Hunter Inc. As we all navigate the effects of the COVID-19 pandemic, and we adapt and react to the ever-changing rules...
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MENU sat down with three foodservice industry veterans to chat about the state of the industry, what the current landscape looks like, and how they’re adapting for the future. Iori Kataoka –Co-owner/Sake Specialist,...
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August 22nd marks the second installment of BLACK FOODIE Picnic Day. The first Picnic Day took place on July 18th and reached tens of thousands of food enthusiasts, and there is no doubt...
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There are a lot of things unfolding now that if you or I had predicted a year ago or even six months back, we would have been proclaimed mad for our troubles. Face...
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This article was originally published by Interac here. Canadian restaurants felt the impact of COVID-19 before physical distancing restrictions and the closure of nonessential businesses. During the first two weeks of February, 24...
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As restaurants across Canada unlock their doors and welcome guests onto patios and even for dine-in services in some cities, the foodservice industry is remaining what the landscape looks like, and adapting to...
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By Jared Hochman for our partners at DoorDash When the coronavirus pandemic took over in Canada, not only did it grind the country’s economy to a halt, but it altered how companies, especially...
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The first half of 2020 has forced us all to rethink our approach to everything, particularly our approach to business in a world where cashflow has ground to halt. This conundrum is especially...
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Prior to COVID-19, sustainability and plant-based dishes were top of mind for consumers. As COVID-19 rocked the foodservice industry, sustainable practices might have been placed on the back burner but as restaurants reopen,...
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Every year on the first Saturday in August, we come together to celebrate Food Day Canada. Food Day Canada started in 2003 as a show of support for Canada’s beef farmers during the...
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