June 6, 2017 | View Online | Archive | Subscribe | Advertise   instagram_icon.jpg linkedin_icon.gif
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Vegetables gaining centre-of-the-plate popularity
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Innovation around veggie-centric entrees in both chain and independent kitchens is growing, and chefs are demonstrating the potential of these ingredients by swapping vegetables for meat or grains in traditional dishes.
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Wine classifications in Canada: Is it time to change our regulations?
The highest classification of wine in Canada is defined by the stamp of the VQA...Full story
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Ontario sets minimum wage at $15 – but there’s more, and it’s worse
Many are celebrating Ontario Premier Kathleen Wynne’s decision to push the...Full story
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Minimum wage increase expected to have negative effect on industry
On May 30, the Wynne government announced a monumental change to the wage...Full story
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Minister Chagger's steps to promote Canadian culinary tourism
Government seeking expert advice on how to showcase Canada’s world-class...Full story
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Building your business, one act of exceptional service at a time
Even though Canadian diners are spending more and restaurant visits are on...Full story
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Food quality trumps service in driving business growth
Any restaurant owner knows that it takes a lot to drive business growth and stay...Full story
Industry Insights
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Boost customer satisfaction through restaurant cleanliness
Customer satisfaction is a key factor in the success of any restaurant and...Full story
 
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