Food scientists, beekeepers and even sanitary-minded robots are making waves in the restaurant and foodservice industry and impacting how the future of food will play out not just on Canada’s culinary stage, but on the global stage. Here’s an exciting round-up of some of the top industry disruptors and ideas transforming the restaurant and hospitality […]
By Jeni Marinucci Dining can be an intimate experience, but patrons usually like to limit that intimacy to their immediate parties. However, it’s becoming harder and harder to do so, with the new trend of restaurants creating closer-quarter dining areas. Some restaurants are now cramming as many tables physically possible into smaller dining areas, and the […]
By Diane Chiasson Space is such a commodity, especially if you operate a restaurant or foodservice operation in a city centre. While every chef has their own version of a dream kitchen, the majority has to deal with the reality of their small space. But having a small kitchen can have its benefits as well. […]
