Challenges abound in today’s foodservice industry, but as we have seen in the past, it’s how we pivot, adapt, and move forward that defines our success. Through it all, operators have become even more innovative, stepping up with technology adoption, targeted marketing, and incorporating a community approach to their operations, while making the most of their margins. The Spring/Summer 2025 issue of CRFN magazine examines today’s operations and how restaurateurs can leverage their knowledge and experience to face challenges head-on to thrive through 2025.
Warmer weather attracts outdoor diners, and we offer ways to make your patio a four-season destination with ambiance that will have guests visiting all year. Staying with a seasonal slant, we cover how local sourcing and foraging tell a story of heritage and tradition.
Operational success and a thriving team are at the heart of your business, and we look at what it takes to create a positive culture and a profit-focused business.
Our cover story explores today’s restaurant technology from all facets: reservations, kitchen operations, loyalty, and robotics. Examining these components through the lens of operational efficiency, our experts weigh in on how savvy operators can leverage today’s tools into tomorrow’s successes.
This issue spotlights Chef Jagger Gordon as our Canadian Trailblazer, highlighting his shift from a strictly culinary focus to community service. Putting his expertise and knowledge to good use, he continues to create change, inspired to concentrate on sustainability and social responsibility.
In our Chef Q&A, we look at motivating and educating the next generation of professionals with Chef Tasha Sawyer, chef educator for Growing Chefs. She tells us about her culinary journey and her passion for teaching students about food literacy, culinary skills, and creating delicious meals.
Our Culinary Federation insert, A la Minute, recaps the recent Turn the Tide national conference from the Young Chefs’ perspectives, highlighting daily events that once again made this year’s conference a roaring success!
As we move through 2025, the foodservice industry continues to thrive through persistent obstacles, using hard work, perseverance, and innovation to forge ahead.
Click to read the full version of the fall/winter 2024 CRFN magazine.
