Tag: Women| MENU
Tag: women in foodservice| MENU
The numbers don’t lie: women make up 58 per cent of entry-level foodservice positions, yet that representation drops sharply as they climb the leadership ladder—only 30 per cent of management roles are held...| MENU
The numbers don’t lie: women make up 58 per cent of entry-level foodservice positions, yet that representation drops sharply as they climb the leadership ladder—only 30 per cent of management roles are held...| MENU
Tag: mixology| MENU
Tag: Cocktails| MENU
Tag: Bartender| MENU
Tag: Chef| MENU
Month: August 2025| MENU
When the doors open on September 16 at The Warehouse Event Venue in Toronto, a new kind of gathering will begin. One Table, Restaurants Canada’s new, signature gathering, isn’t about spectacle—it’s an invitation for foodservice and hospitality leaders to connect, collaborate, celebrate, and look to the future. The event will bring together members of Restaurants […] The post One Table: Setting the Table for What’s Next appeared first on MENU.| MENU
Canadian operators are leaning into premium options and comforting flavours when it comes to sauces in appetizers. Butter chicken sauce is the fastest-growing sauce in this category. This rich and creamy Indian sauce is made by combining pureed tomatoes, spices, cream, butter and various vegetables. It’s appearing as a sauce option with fries and tots, […] The post Fastest-Growing Sauces in Appetizers appeared first on MENU.| MENU
The Inside Track on Furnishing a Restaurant That Works With Eugene Honcharuk, Founder of Contract Supply Corp. When it comes to furnishing a restaurant, it’s easy to focus on the visual impact—the colours, the shapes, the Instagrammable moments. But for Eugene Honcharuk, founder of Contract Supply and one of Canada’s most trusted voices in commercial […] The post Pull Up a Seat appeared first on MENU.| MENU
Few chefs can claim to have stepped into a professional kitchen at 13. Fewer still can say they spent the next two decades immersed in the pursuit of Michelin stars, executive titles, and ultimately, restaurant ownership. Chef Romain Avril’s career has been nothing short of extraordinary—not just for how early it began, but for how […]| MENU
Restaurants Canada is Unlocking the Power of Community For more than 80 years, Restaurants Canada (RC) has been the national voice of the foodservice industry, advocating for policies that support growth, providing industry...| MENU
Tag: Industry Profile| MENU
Crucial conversations about the foodservice industry are happening everywhere—but not in the same room. That’s why Restaurants Canada created One Table. In an industry that’s been buffeted by accelerating change, unprecedented innovation, and...| MENU
Tag: Events| MENU
IRONWOOD CIDER HOUSE | NIAGARA-ON-THE-LAKE, ONTARIO For Ironwood Cider House, inclusion isn’t just a statement—it’s a practice rooted in purpose. Nestled in the heart of the Niagara, Ontario wine country, Ironwood has built a reputation not only for its crisp, contemporary ciders but also for creating a space that feels as welcoming as it is […] The post Proud to Serve: Spotlight on Rainbow Registered Hospitality Businesses appeared first on MENU.| MENU
The MENU Unplugged Podcast is back with a new format, new hosts, and fresh momentum. The MENU Unplugged Podcast has returned—with new purpose, edge and relevance. Restaurants Canada relaunched the podcast in early June in collaboration with hospitality consulting firm Benchmark Sixty, founded by Jim Taylor, who now co-hosts the show with Derek Smith, founder […] The post The Voice of Foodservice, Amplified. appeared first on MENU.| MENU
Crucial conversations about the foodservice industry are happening everywhere—but not in the same room. That’s why Restaurants Canada created One Table. In an industry that’s been buffeted by accelerating change, unprecedented innovation, and a fury of headwinds, genuine dialogue and purposeful connection can feel like luxuries. But as the pace of change increases, Restaurants Canada […]| MENU
Tag: Owner/Operator| MENU
Tag: interview| MENU
Tag: Chefs| MENU
Tag: leadership| MENU
Tag: Hiring| MENU
Canadian operators are turning to versatile ingredients that can be used in a variety of interesting applications. Tapioca is the fastest-growing ingredient in nonalcohol beverages. These small boba pearls made from South American cassava root are popping up in many drinks. More traditional applications include boba in matcha, milk teas, smoothies and slushes. Newer applications […] The post Fastest-Growing Ingredients in Nonalcohol Beverages appeared first on MENU.| MENU
A Conversation on CGLCC’s Rainbow Registered Program and New Frontiers for Inclusive Hospitality. For many businesses, especially in hospitality, inclusion starts with good intentions—a Pride flag in the window, a statement on the website, a belief that “everyone is welcome here.” But when it comes to building trust with 2SLGBTQI+ customers and staff, intention isn’t […] The post From Policy to Practice: What does it truly mean to be a welcoming space? appeared first on MENU.| MENU
I’ve been in the hospitality industry long enough to watch the cycle repeat: panic over staffing shortages, a scramble to recruit, and the inevitable turnover that comes from treating retention like an afterthought. Lately, I hear the same refrain from operators across Canada: “We’re hiring—but we can’t seem to find the right people.” The job […]| MENU
Tucked inside the National Arts Centre (NAC) in Ottawa, 1 Elgin is a culinary stage for Canada’s diverse flavours. With a menu that evolves seasonally and a commitment to locally sourced ingredients, the restaurant offers a refined yet inviting dining experience, making it a must-visit for theatre-goers, foodlovers, and top chefs from across the country. […]| MENU
Tag: wellness| MENU
Tag: mental health| MENU
Tag: Pride| MENU
Tag: DEI| MENU
The idea of the “third place” has captivated hospitality for decades. Restaurateurs, hoteliers, and bar owners chase that elusive in-between—a space that’s not home, not work, but something softer, freer, and more human. Think of the neighbourhood bar that remembers your name, the café that welcomes laptops and late-night conversations, the hotel lounge where locals […]| MENU
Shingo Gokan didn’t set out to change the cocktail world. In fact, if you’d asked him at any point in his early years behind the bar, he would have told you he was only staying long enough to learn something useful before returning home to Japan to take over his father’s metal manufacturing business. But […]| MENU
In Conversation with Jeremy Bonia: Sommelier, Restaurateur & Outgoing Chair of the Restaurants Canada Board of Directors For more than a decade, Jeremy Bonia has stood at the crossroads of hospitality and advocacy, balancing the immediate demands of running restaurants with the broader fight to shape national policy. As he steps down from his extended […]| MENU
Gabby Peyton knows what it means to grieve a restaurant. Not just the food, but the people, the rituals, and the way sliding into a favourite booth feels like coming home. A food writer, restaurant critic and author of Where We Ate: A Field Guide to Canada’s Restaurants, Past and Present, Peyton isn’t just fascinated […]| MENU
The numbers don’t lie: women make up 58 per cent of entry-level foodservice positions, yet that representation drops sharply as they climb the leadership ladder—only 30 per cent of management roles are held by women, and just 11 per cent ever reach the C-suite. It’s a familiar story across industries, but in foodservice—where women have […]| MENU
Canadian food trucks are menuing common ingredients that can be used in multiple applications. As these types of operators are often under significant space constraints, this type of versatility in ingredients can be key. Chocolate takes the top spot, making its way into a variety of different desserts. It is being served as chocolate shavings, […]| MENU
Nestled in the heart of Toronto’s Roncesvalles Village, Arbequina Restaurant is more than just a new dining destination—it’s a bold reimagining of Levantine cuisine, brought to life by Chef Moeen Abuzaid and his wife and business partner, Asma Syed. Together, they have crafted an experience that seamlessly merges rich cultural heritage, fine dining and local […]| MENU
As the summer tourism season approaches and major sports events like the NHL Playoffs bring more Canadians to local restaurants, hotels and entertainment venues, businesses across the country are preparing for a busy stretch. The increased foot traffic is a welcome boost, but it also presents new challenges, especially when it comes to preventing fraud. […]| MENU
Mother’s Day is just around the corner —and if your brunch bookings aren’t full yet, don’t worry. There’s still time to make a strong final push and boost revenue with quick, creative ideas that tap into what diners are really looking for: something meaningful for Mom, Grandmothers, Chosen Families, and every Mother Figure in between. […]| MENU
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 unspoken realities of the industry soon evolved into something far more tangible: The Food Runners, a Toronto-based running crew designed for chefs, […]| MENU
Restaurants Canada is Unlocking the Power of Community For more than 80 years, Restaurants Canada (RC) has been the national voice of the foodservice industry, advocating for policies that support growth, providing industry insights, and fostering connections across the sector. Much like the industry it represents, RC thrives on collaboration, adaptability and innovation. And, just […]| MENU
