PLANTA is elevating plant-based eating, one dish at a time

By Jessica Brill As diner demand for sustainability and health continues to climb, restaurants are popping up to provide consumers with experiences that exceed customer expectations. With more diners taking a closer look at their protein sources and decreasing meat consumption, restaurants are seeing more flexitarian, vegetarian, and vegan visitors come through the doors. Some […]

Beertown is thriving with vision, mission, and values that put people first

By Jessica Brill The foodservice industry has spent the last few years in recovery mode amid supply chain disruption, inflation, and labour shortages, but some restaurants have found a way to thrive through it all. By focusing on relationships from the top down, prioritizing staff, and strengthening partner relationships, Beertown continues to grow, providing guests […]

Food rescue: there’s an app for that

By Jessica Brill Food waste has always presented a challenge to the foodservice industry, but as inflation continues to reach record highs, restaurants may even be more motivated to lower waste and cut costs. From tightening up inventory to better managing off-premise orders, there’s an opportunity for the foodservice industry to waste less, lower its […]

Trendi: chasing a greener future

BC company, Trendi, is using robotics and innovation to help drive a global food rescue movement By Jessica Brill Can you imagine a world where food is not wasted, where it’s sustainably produced and accessible to everyone? Craig McIntosh and Carissa Campeotto sure can. They’re walking the walk, tapping into their over 45 years of […]

OpenTable & Air Canada name Canada’s Best New Restaurants

On the 20th anniversary of the two companies’ collaboration on the annual pre-eminent list of top restaurants across the country, OpenTable and Air Canada have named Canada’s Best New Restaurants 2021. A press release says year’s list showcases culinary talent as inclusive and diverse as the Canadian community. It adds that Canada’s culinary talent has […]

Pür & Simple: Pushing for female empowerment in foodservice

COVID-19 has stunted progress in addressing foodservice’s gender imbalance, but Pür & Simple is on a continuing mission By Tom Nightingale The foodservice and restaurant industry has been thrust under a newly intense spotlight throughout COVID-19. During a pandemic that has devastated foodservice and hospitality to an extent felt by few other industries, there has […]

Remembering and recognizing the late Chef Divakar Raju

It is with great and profound sadness that everyone at Canadian Restaurant & Foodservice News, RestoBiz, and MediaEdge Communications remembers our friend and leading Canadian culinary professional Chef Divakar Raju, who passed away in February at age 57. Chef Divakar was an esteemed member of Canada’s culinary community and had worked for Delmanor since 2011. […]

Foodservice mental health crisis sparks major support program

As prolonged COVID-19 related lockdowns continue across Canada, the restaurant and foodservice sector has reached a critical point when it comes to mental health. Survival of the industry as a whole may not be an option if viable widespread relief doesn’t arrive soon. A major casualty of this crisis is a growing mental health epidemic […]

Creating a new at-home culinary experience

In a time when ghost kitchens and meal kits are in vogue, Toronto’s Lavish focuses on unique quality. By Tom Nightingale For much of the last 12 months, eating at home has been the new dining out. The stark reality is that the physical dining experience as we knew it pre-COVID-19 may not be back […]

Ghost kitchens begin to arrive in Canadian big-box stores

The hot restaurant concept of ghost kitchens are spreading like wildfire. By Tom Nightingale It’s well-established by this stage that ghost kitchens are the new hot concept born out of — or at least accelerated by — the COVID-19 pandemic. The first ghost kitchen appeared in New York in 2013. It was already growing steadily […]