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
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 digitization. Full story
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
Extending patio season for year-round revenue generation
Restaurateurs are realizing additional opportunities by integrating outdoor dining spaces as a permanent part of their establishment. Full story
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
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
