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The rise of ghost kitchens in the age of COVID-19
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As the pandemic rages on, ghost kitchens — based on setting up facilities focused exclusively on online delivery and takeout orders — are a growing industry trend. For restaurant owners and managers, it’s easy to see their appeal right now. Read the full story.

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Canadian foodservice should be well-placed to embrace the federal single-use plastic ban

COVID-19 complicates things but Canada’s push to go greener shouldn’t be too troubling for operators, say experts. Full story

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Relief fund provides grants of up to $5,000 for Canada’s small businesses

The grants are available starting this week to cover costs like PPE, health and safety upgrades, and digitizationFull story

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The indomitable passion of restaurateurs

With a lot of hard work and the willingness to embrace technology, restaurant owners are putting everything on the line in 2020 – and winning. Full story

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Extending patio season for year-round revenue generation

Restaurateurs are realizing additional opportunities by integrating outdoor dining spaces as a permanent part of their establishmentFull story

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Five growing trends in food innovation

Consumers have re-evaluated their nutrition priorities during the pandemic. Here are five growing food innovation trends that will likely have an impact for years to come. Full story

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Toronto non-profit creates mental health resource for food workers

The hospitality and food and beverage sectors are particularly vulnerable to the devastating economic, social, and mental health impacts of a pandemic. Full story

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