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...| MENU
Article written by: Distinctly, Deliciously European Grana Padano PDO cheese and Prosciutto di Parma PDO stand as icons of European culinary heritage, celebrated globally for their unparalleled quality, authenticity and centuries-old tradition. Consumers,...| MENU
Article written by: Distinctly, Deliciously European Grana Padano PDO cheese and Prosciutto di Parma PDO stand as icons of European culinary heritage, celebrated globally for their unparalleled quality, authenticity and centuries-old tradition. Consumers,...| MENU
Encourage your culinary stars to take their place live on stage at RC Show 2026. For chefs, the real test doesn’t come in the quiet rhythm of prep—it happens under bright lights, against the clock, with an audience watching every move. That’s the kind of career development the Garland Canada Culinary Competition delivers. At a […] The post The Garland Canada Culinary Competition Is More Than a Contest. It’s a Career Accelerator. appeared first on MENU.| MENU
Article written by: Distinctly, Deliciously European Grana Padano PDO cheese and Prosciutto di Parma PDO stand as icons of European culinary heritage, celebrated globally for their unparalleled quality, authenticity and centuries-old tradition. Consumers, chefs and restaurateurs are increasingly seeking out premium, origin-certified products. By increasing awareness of the craftsmanship behind the PDO (Protected Designation of […]| MENU
Canadian full-service restaurants are spotlighting a variety of vegetables on menus, with a particular focus on distinct mushrooms. Chanterelle, black truffle and porcini mushrooms are proliferating on menus. The somewhat fruity, meaty chanterelle mushrooms are being paired with squash in noodle and risotto dishes, as well as a variety of meats, including chicken, elk and […] The post Fastest-Growing Vegetables at Full-Service Restaurants appeared first on MENU.| MENU
Article written for MENU Magazine by Philman George, Corporate Chef and Co-founder of The Re-Seasoning Coalition “Where is this product made?” This is the first question asked by restaurant owners, suppliers, distributors, chefs, and anyone interested in food innovation. Previously the first question was, “How much does it cost?”. As Canada continues to reshape its […]| MENU
Presented by Restaurants Canada and High Liner Foods, the RC Show 2025 keynote unfolded as a compelling fireside chat between Chef José Andrés and Kelly Higginson, President and CEO of Restaurants Canada. What followed was an hour of candid, wide-ranging insights from one of the world’s most influential chefs, activists and thinkers. Having recently spent […] The post A Feast of Ideas: CHEF José Andrés at RC Show 2025 appeared first on MENU.| MENU
Before Tara Witt became one of the hospitality industry’s go-to voices on sensory design and furniture strategy, she was behind the bar—learning the business from the floor up. What began as a university job eventually evolved into a career at the intersection of aesthetics, comfort, and functionality. Today, Witt is the Founder of Tru Contract […] The post The Feel Factor: The Sensory Science Behind Great Hospitality appeared first on MENU.| MENU
Article written by: Brigitte Foisy, Vice-President, Bocuse d’Or and Chefs Canada In the world of food, the Bocuse d’Or and the World Pastry Cup stand as the Olympics of gastronomy, drawing chefs and pastry artists from across the globe to compete in what are considered the most demanding culinary competitions on Earth. Canada’s recent ascent […] The post Culinary Gold: Why Supporting Our National Teams Matters More Than Ever appeared first on MENU.| MENU
Following Chef José Andrés’ keynote conversation, industry leaders and audience members reflect on the ideas that resonated most. Read the article on page 22 of our digital MENU Magazine here. “When I sat down across from Chef José Andrés for our keynote fireside chat at RC Show 2025, I wasn’t just speaking with a world-renowned […]| 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
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
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 […]| 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
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
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
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
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
