If the foodservice industry has learned anything in recent years, it’s that resilience and creativity can mean the difference between success and failure. The restaurants and managers who were able to forge a new path, pivot, and try new things are still standing today, despite continued labour shortages, inflation, and supply chain delays. Restobiz […]
Fun, simple, and elegant. Those words best describe chef Emily Butcher’s vision in co-creating Nola, a new-concept restaurant in St. Boniface, Winnipeg. Partnering with Burnley Place Hospitality to open in 2021, the restaurant has thrived as one of Canada’s Top 30 Restaurants in 2022, finding its niche with foodies in the local culinary scene. CFRN […]
By Matt Parkin It’s not easy being a general manager or a head chef and dealing with supply chain shortages, rising food and menu prices, and a tight labour market. Here are five strategies to help you fill your open positions faster so you can focus on other important aspects of your role. Level your […]
Are you scanning resumes, making calls, and scheduling interviews, but dealing with daily no-shows? Being ghosted by prospective employees is a common challenge for restaurateurs. Recent studies indicate that restaurants and bars are about 600,000 jobs short of pre-pandemic levels, so getting past the interview stage is crucial to hiring – and keeping – a […]
Are you looking to add a tasty, versatile, and sustainable protein to your menu? Australian lamb is impressing chefs and diners worldwide. Free from additives, pasture-raised, and humanely sourced, it’s a great source of iron, zinc, omega-3, and B vitamins – and don’t forget its clean, delicious taste. For Australian farmers, it’s all about […]
By Tom Nightingale Foodservice has been going through something of a technological revolution in recent years, an apparent long-term shift that took another leap forward during the pandemic. Increased digitization and automation bring benefits, such as increased convenience and accessibility, but what it cannot and should not attempt to replace is human connection. Perhaps now, […]
Chef Fisun Ercan explains why running Quebec’s Bika Farm and Cuisine is more than just a dream fulfilled By Tom Nightingale Nestled in the southern Quebec countryside just outside Saint-Blaise-sur-Richelieu, about 45 minutes from downtown Montreal, Chef Fisun Ercan runs Bika Farm and Cuisine, a truly local and sustainable food experience that pays homage to […]
If you’re looking for a way to incorporate the delicious and versatile taste of high-quality lamb into your menu, there’s no better choice than Australian lamb. Australian lamb sold in Canada and the U.S. is climate-neutral, pasture-raised, all-natural, and free of artificial additives. An unwavering commitment to quality and integrity, combined with the rich unspoiled environment […]
The foodservice industry’s reputation has suffered some damage in recent years and under the harsh spotlight of the unprecedentedly difficult circumstances created by the pandemic. But, for its flaws, it remains a labour of love and an industry in which talented and committed chefs and cooks can flourish and forge long and successful careers. The […]
After a very difficult two years for the Canadian culinary industry, it’s important to shine a light on the country’s talented and hardworking chefs. The S.Pellegrino Young Chef Academy Competition does just that, giving centre stage to the culinarians of the future. Now in its fifth year, the competition offers young chefs an inspiring […]
