At the Intersection of Sustainability and Social Change: Chef Jean-François Archambault’s La Tablée des Chefs
Since its inception in 2002 by Chef Jean-François Archambault, La Tablée des Chefs has been on a mission…
MENU Tag: Trail Blazers
It all starts with an honest potato.
By: Carl Heinrich It may have taken a pandemic, but local food has come of age and is…
Robert Spencer Hospitality: Engineering Circularity & Resilience Into Farm-to-Table Operations
Chef & Proprietor: Paul Shufelt | Groupex member since: before 2015 | Edmonton, Alberta Edmonton-based restaurant group Robert…
NEW GAME, NEW RULES: THE CONTEMPORARY BAR OWNER’S PLAYBOOK – According to Christina Veira & Evelyn Chick
Canada’s bar and beverage industry has forked. Arguably more than any other hospitality format, bars had to reinvent…
Mental Health Awareness in the Hospitality Industry: Kris Hall and The Burnt Chef Project
What started as a series of photographs turned into a worldwide movement. That was never the plan. At…
Soup Sisters: A “hug in a bowl” for foodservice
Soup Sisters is a grassroots superhero story that spawned a Canadian movement. In 2009, Sharon Hapton was an…
Putting People and the Planet on Par with Profit:
In Conversation with Court Desautels, CEO of Neighbourhood Group of Companies The Neighbourhood Group of Companies (NGC) was…
