How various operators are tackling staffing challenges

RestoBiz spoke to four owners and operators about the continued effect of the pandemic on labour 21 months into the COVID-19 pandemic and foodservice operators are far from out of the woods. Whereas the first year of the pandemic was characterized by panic, shutdowns, layoffs, and other evolving measures, staffing challenges have been a major […]

What’s cooking in Montreal?

With a diverse population and a rich and ingrained history and culture, one of the many things Montreal is famous for is its thriving food scene propagated by a variety of talented and innovative chefs from all backgrounds. Club House for Chefs was lucky enough to spend some time with four chefs who are helping […]

Raising the bar: Chef Peter Keith

Chef Keith has tackled the pandemic head-on with his Meuwly’s brand and is making efforts to break down barriers around mental health. By Tom Nightingale It is fair to say that Peter Keith has thrown himself into the challenges brought on by COVID-19. Over the last 15 years, the experienced restaurateur has excelled in cooking […]

Bold decisions in tough times

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. […]

Strength, resilience & creativity: How foodservice operators have thrived in the pandemic

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 […]

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 […]

Q&A with Jesse Friesen: “We’ll become a dining destination”

Interview by Gregory Furgala | Photo by Will Bergmann Jesse Friesen, executive chef for Pizzeria Gusto Group, has bussed tables, run restaurants and won national cooking competitions, and he did it all in Winnipeg. While the city is rarely mentioned alongside Montreal, Toronto or Vancouver, Friesen says it’s enjoying a culinary renaissance and catching up […]

Q&A with chef Jeremy Luypen: “We’re a family”

Interview by Gregory Furgala In February, the Culinary Federation elected chef Jeremy Luypen as its new western regional vice president. Based in Kelowna, B.C., Luypen has built a career working in the Okanagan Valley, where he’s currently the executive winery chef at Summerhill Winery and an instructor in Okanagan College’s culinary arts program, his alma […]

Q&A with Chef Jamie Kennedy

Jamie Kennedy Kitchens (Toronto); JK Fries (Toronto); Windows by Jamie Kennedy (Niagara Falls, Ont.); former chef/owner of Gilead Café and Wine Bar (Toronto) Biographical Information Education: Began apprenticeship in October, 1974; attended George Brown College Culinary Program, 1976-77 Career Path: Apprenticeship, Windsor Arms Hotel (Toronto); Saucier, Millcroft Inn (Alton, Ont.); employed at various other restaurants […]