As the leaves change and the temperatures cool, the Fall/Winter 2025 issue of the magazine reflects on the challenges and successes this year, examines the current state of the foodservice industry, and highlights tools and strategies to take restaurant operators into a healthy and prosperous new year.
We also examine safety, from restaurant design to restroom cleanliness and employer liability, helping operators to better manage health and safety in their restaurants. In operations, we offer tips to boost the bottom line in today’s economy, ways to maximize profits, and ideas for improving the guest experience.
Connecting with customers is crucial, and we highlight how social media is a tactical vehicle for storytelling and inspiring operators to create menus that resonate with your guests. Tea is trending, too, and we take a look at some of the ways this versatile beverage can engage customers and raise revenues for your restaurant.
Our cover story tackles labour shortages and employee turnover, offering hiring strategies to operators looking to attract candidates, retain top talent, and build a thriving team.
The Canadian Trailblazer feature spotlights Not 9 to 5, a Toronto not-for-profit that advocates to improve workplace mental health for the hospitality, culinary, and tourism industry. The interview offers insight from Hassel Aviles, founder and executive director, delving into the industry’s culture, her approach to the mental health crisis, and the path to a brighter future.
Our Chef Q&A follows Chef Ned Bell’s journey, exploring his passion for hospitality, his dedication to sustainable seafood, and his “globally inspired and locally created” approach to cooking.
This issue’s Culinary Federation insert, À la Minute, recaps some of this year’s best events, including CooksCamp 2025, CapitalCare Foundation’s Feast on the Field, and a collaboration between the Toronto branch and Second Harvest. We also look ahead to the 2026 Annual Conference, coming up in May.
As we near the end of 2025, we learn from this year’s challenges, celebrate the successes, and we’re excited for all that the new year brings.
Click to read the full version of the spring/summer 2025 edition of CRFN magazine.
