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 […]
Explore how Roch Le Coq introduced fried chicken to Montreal and grew their business with a delivery partnership.
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. […]
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 […]
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 […]
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 […]
Poutini’s House of Poutine, Hawker Bar, Bobbie Sue’s Mac & Cheese By Sean Moon From sleepless nights serving hearty takeout to bleary eyed bar patrons, to travelling the world in a search for new ideas and inspiration, Fred and Nick Laliberté have made their journey in the food world a true family affair. Together, the […]
By Marian Staresinic Jason Bangerter is the executive chef at Langdon Hall Country House Hotel and Spa in Cambridge and is an influential leader in the culinary industry. Some of his most notable achievements include opening two restaurants at the TIFF Bell Lightbox – O&B Canteen and the more upscale dining room and lounge, Luma. […]
