The indomitable passion of restaurateurs
Restaurant owners are putting everything on the line in 2020 and winning, writes TouchBistro’s Alex Barrotti.
Category Results for: Restaurant Stories
Beertown set for late-2020 expansion despite COVID-19 backdrop
Charcoal Group’s CEO Jody Palubiski explains why a pandemic won’t derail their Toronto-area plans for two new Beertown locations late this year
Compassion and contingency plans vital for Charcoal Group during COVID-19
CEO Jody Palubiski discusses how Charcoal has mitigated for a pandemic while keeping employee welfare top of mind.
Fine dining during COVID-19 at Delmanor communities
By Chef Divakar Raju As we approach our third full “season” of COVID-19, it’s not just the infection that is impacting our population, it’s also anxiety, stress, isolation, and depression. In addition to being at higher risk of complications from the illness than other segments of the population, older adults are also vulnerable to the […]
Plant-based businesses attracting attention on social media
Plant-based foodservice businesses are shifting their attention to social media to stay current and on their customers’ minds during COVID-19.
Cuisine, COVID-19, and caring for vulnerable communities
How COVID-19 has been especially hard on vulnerable communities, according to Chef Divakar Raju of Delmanor retirement living.
Lessons learned from St. Louis
Brent Poulton, CEO of St. Louis Bar & Grill, is confident the measures his company has taken will encourage Canadians to return to its signature service.
Toronto restaurants rise to the occasion with family-focused meal deals
These Toronto restaurants have revamped their menus with pickup or delivery meal deals that make quarantine life that much easier.
UBC student bridges gap between consumers, restaurants, and healthcare staff
Patrisse Chan has introduced an online platform that allows consumers to send meals from local restaurants directly to frontline healthcare workers.
How 5 Toronto restaurants are coping during COVID-19
As many restaurants are forced to close their doors, others are in survival mode, thinking of how to quickly and creatively offer meals to customers in ways they hadn’t before.