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Restaurant Branding During COVID-19: Being memorable
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The final chapter of our detailed three-part look at restaurant branding during the COVID-19 pandemic assesses how to best build a unique and engaging brand identity to stand out in a crowded marketplace.

Read the full story and series.

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Governments must work with restaurants on no-fee delivery app
Temporary fee caps are a stopgap; to protect restaurants, Canada must unite associations to create its own no-fee platform. Full story
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St-Hubert launches new ghost kitchen-inspired concept
MALGAM La centrale bouffe offers St-Hubert, Sushi Taxi, Harvey’s & New York Fries in one takeout/delivery platform. Full story
Culinary Federation Spotlight
 
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Exploring the grassroots of Canadian foodservice
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The CF's new monthly "In The Field" segment shines a spotlight on all things Canadian culinary. Watch the first episode
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Foodservice mental health crisis sparks major support program
Toronto non-profit Not 9 to 5 is using a govt. grant to fund a mental health & substance use support for foodservice. Full story
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ICYMI: 2021 Budget's foodservice & hospitality measures
 
The pledge to extend emergency subsidies and foodservice & hospitality support is not enough, says Restaurants Canada. Full story
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Win $10,000 for your restaurant with Kraft Heinz
Just complete a short survey to have a chance of winning $10,000 for your independent Canadian restaurant. Full story
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Tim Hortons steps up sustainability measures with Tims For Good
The brand's new sustainability platform is designed to promote continuous environmental and community improvement. Full story
 
 
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Maximize space with ventless kitchen solutions
Existing kitchen technology is bulky and often falls short. Alto-Shaam's ventless Vector Multi-Cook ovens are an ideal solution. Full story
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Enbridge Gas and Save On Energy helping restaurants recover faster
Ontario commercial kitchens and restaurants can get instant discounts of up to $1,000 on ENERGY STAR kitchen equipment. Full story
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