By Japji Singh As a restaurateur, there is a particular kind of pride that comes with making an eco-friendly choice, like switching to compostable cups: you find a supplier, you update your Instagram bio, maybe you mention it on a proposal. Done. Sustainable. Moving on. Except it is not done. Not even close. Most caterers […]
By Japji Singh At the end of a long service, most restaurant owners are not thinking about ideology; they are thinking about labour, food cost, waste, storage, and whether the numbers still work. That is exactly why so many operators feel stuck when the conversation turns to plastics compliance. They can see where the market […]
In today’s economy, consumers are watching their finances carefully, limiting their discretionary spending, and searching for better value at every turn – and these shifts are affecting restaurant sales, traffic, and trends. Conscious consumerism means that diners are concentrating on intentional spending, focusing on purchases that align with their ethical, environmental, and social values, from […]
As health trends come and go, and consumer dining preferences evolve, restaurateurs need to create menus that consider the shifting diner demand. One of today’s most prevalent health trends is the use of GLP-1 medication as a treatment for obesity, along with diabetes and other chronic conditions like cardiovascular and kidney disease. Research from Dalhousie […]
By Evelyn Long As Canadian consumerism shifts, restaurants must keep up with the demand for transparent, sustainable practices and design. The restaurant industry can reassess its energy consumption and food waste management by implementing more sustainable practices, and this can lead to more successful operations with higher customer satisfaction. Sustainable restaurants: the key to industry […]
Ned Bell, chef, author, speaker, and advocate, began his culinary journey early in life, falling in love with cooking and its ability to bring family together. He started washing dishes at the age of 14 in a neighbourhood restaurant, and following high school, Chef Ned attended Dubrulle Culinary School, beginning a long and impactful culinary […]
Mississauga has become the 50th city to support the call for a global Plant Based Treaty to champion a food system transformation as a critical solution to the climate crisis. The Plant Based Treaty motion, which passed unanimously, was introduced on September 24 by Councillor Stephen Dasko and seconded by Councillor Matt Mahoney, following sustained local […]
Today’s foodservice and hospitality teams are facing so many challenges, from labour shortages to global supply chain disruption to unstable economic times and beyond. These conditions only emphasize the need for community, education, and collaboration as we head into a more sustainable and successful future. With the current economic uncertainty, food insecurity has reached an […]
In the past, customer experience simply meant great food and service, but with today’s economic challenges and the demand for higher value, the bar has been raised. Customer experience (CX) is the great differentiator, allowing operators to set themselves apart and grow their brand, building loyalty and increasing repeat visits. The recent Patronix 2025 Loyalty […]
As diner preferences continue to evolve, chefs and restaurateurs who take these trends into account will be able to design their menus to reflect the demand. Plant-based eating has picked up speed in recent years, with vegan, vegetarian, and flexitarian diners focusing on a healthier lifestyle. Here are some of the most popular plant-based trends […]
