Compassion and contingency are vital during COVID-19
The million-dollar question for restaurateurs in 2020 has been how to navigate a pandemic and its challenges. CEO Jody Palubiski discusses how Charcoal Group has mitigated for COVID-19 while keeping employee welfare top of mind. Read the full story.
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Practising sustainable food service beyond COVID-19
In the 2020 climate of COVID-19, many sustainable food practices, while in some cases long-established, are not practical. Full story
Ontario introduces legislation to freeze rent and evictions in 2021
The Ontario government has introduced the Helping Tenants and Small Businesses Act that would freeze rent in 2021 for most residential units. Full story
Canada’s first ‘Smart Kitchen’ concept launches in Toronto
Toronto’s Naan & Kabob has announced the launch of the self-serve concept Cubby Smart Kitchen. Full story
NYC restaurants can soon add a COVID-19 surcharge to bills
New York City has passed a bill that would allow restaurants to charge customers as much as 10% to help cover COVID-19 expenses. Full story
Chains find drive-thrus a worthy investment
Drive-thrus are easily the most popular way of using restaurants during the pandemic. But they also prove to be good investments for the restaurants that build them. Full story
Patrons getting more comfortable with restaurant dining: study
Since April, at the height of closures, several areas of the restaurant industry have returned closer to pre-pandemic levels over the last few months. Full story
