Success Stories

  • What Canadian hospitality can learn from Australia

    August 20, 2021
    By Peter Dougherty This time last year, the future of the Canadian hospitality business — and hospitality in general — seemed unsure. Fortunately, things have changed. The hospitality industry is re-emerging to serve Canadians who are excited to be back at their favourite restaurants, coffee shops, and bars. But we’re not out of the woods yet. ...
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  • Ontario RABS Fund helping secure restaurants’ future

    July 26, 2021
    Assistance from inside and outside the Canadian foodservice industry has been vital to so many operators during the COVID-19 pandemic. Vastly reduced traffic and revenues, staffing challenges, and the myriad other issues caused by the pandemic have seen restaurants close from coast to coast in Canada, in many cases permanently. In many cases, governmental support ...
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  • Bold decisions in tough times

    May 21, 2021
    Veteran chef Michael Kirkwood has overseen a transformation at Toronto’s Bramble amid serious illness and industry trauma By Tom Nightingale Nothing has been easy in foodservice during COVID-19. Since March 2020, the industry has been plagued by closures, thinning margins, and the loss of the traditional avenues by which they served their customers and communities. “It’s just ...
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  • Ontario Restaurant & Bar Support Fund awards first grant

    April 30, 2021
    Ontario’s Restaurant & Bar Support Fund, which officially launched in early March, has awarded its first grant. The Edmund Burke restaurant, a popular spot in Toronto’s Danforth neighbourhood, is the first recipient of a grant from the fund. The money will be going to keep staff at the restaurant employed. This grant is the first provided ...
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  • Strength, resilience & creativity: How foodservice operators have thrived in the pandemic

    March 30, 2021
    RestoBiz spoke to numerous foodservice operators about the bold steps they have taken to keep moving forward throughout COVID-19. By Tom Nightingale Faced with mounting pressure, closures, razor-thin margins, and a range of health and business concerns, foodservice operators have had to tread where they have never stepped before during the COVID-19 pandemic. Battening down the hatches and ...
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  • Creating a new at-home culinary experience

    March 24, 2021
    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 for some ...
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  • Finding success through flexible financing

    February 22, 2021
    Calgary’s Blowers & Grafton has thrived during the pandemic thanks to painstaking planning and Merchant Growth’s solutions By Tom Nightingale Foodservice and hospitality is often a fine-margin business even at the best of times. There’s so much to juggle financially, from day-to-day product and operational expenses to salaries, from rent and insurance to health and safety measures. ...
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  • Bringing foodservice operations into the 2020s

    January 21, 2021
    Integrated POS solutions like Lightspeed offer success for operators in the current climate, but the ability to pivot is also vital.
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  • All in the Family

    September 16, 2020
    There’s the family you’re born with, and the family you choose. With his now-international JOEY Restaurants brand, CEO Jeff Fuller has the best of both By Sara Burnside Menuck From afar, you might think it was inevitable for Jeff Fuller to make a career in the restaurant industry. The son of respected restaurateur Leroy Earl (Bus) Fuller, ...
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  • A glimmer of hope: How one Winnipeg bistro is surviving COVID-19

    April 3, 2020
    By Sara Burnside Menuck Danny Van Lancker and Jill Flynn had a singular vision when they opened Rae’s Bistro in Winnipeg, 19 months ago: To achieve that elusive trifecta of exceptional service to guests, exceptional treatment of staff, including health benefits, all while serving the best food humanly possible. Taking what they knew of the restaurant ...
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  • Culinary Federation chefs do Canada proud at the 2020 IKA Culinary Olympics

    February 21, 2020
    Highest praise is in order for the Canadian teams who competed in the 2020 IKA Culinary Olympics in Stuttgart, Germany. Thanks to their Olympian efforts, Canada retains its international reputation as a culinary leader, bringing home numerous medals. Held every four years, the IKA Culinary Olympics is the oldest, largest and most diverse culinary competition in ...
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  • Restobiz story nominated for best industry feature at 2019 COPAs

    October 1, 2019
    The Restobiz story “Catfished: Mislabelled seafood is the new normal” was announced as a finalist for best industry feature in the business category at the 2019 Canadian Online Publishing Awards. “Catfished” examines the prevalence of mislabelled and fraudulent seafood at Canadian restaurants and in the seafood supply chain generally, concluding that traceability requirements are vital toward ...
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  • How the West Was Won

    September 24, 2019
    A dozen chefs entered a box-style competition during the Taste of Saskatchewan festival, but only one could come out on top Chef Sydney Hamelin, a cook at Picaro Restaurant and Cohen’s Beer Republic in Saskatoon, took home the title of Top Chef Saskatchewan after the final Chef’s Series competition at the Taste of Saskatchewan food festival ...
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  • Purpose-Driven: Paramount Fine Foods CEO Mohamad Fakih looks past the balance sheet

    September 13, 2019
    By Gregory Furgala Mohamad Fakih just wanted a kilo of baklava. His wife had asked him to pick it up from Paramount, an out-of-the-way restaurant hidden behind a police station in a Mississauga industrial park. It wasn’t easy to find, and Fakih drove in circles past identical looking buildings with no recognizable landmarks until, finally, he ...
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  • Highlights from the Culinary Federation’s national conference in Niagara

    August 27, 2019
    By Kira Smith, President CF Oakville With its fertile soil, Ontario’s Niagara region is well known for growing a wide variety of produce in Canada. For the week of May 28, 2019, it was also a place of growth for chefs and young chefs as they gathered for the Culinary Federation’s 56th National Conference. The agenda ...
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