Conscious Sourcing
Insights on Building a More Resilient and Sustainable Food System with Rebecca Mackenzie, President and CEO of the…
MENU Magazine
MENU continues its legacy of storytelling and industry perspectives in a new digital home. Connecting compelling stories with Restaurants Canada's research, advocacy and expertise, MENU explores the people, ideas and issues defining Canadian foodservice.
The Long Run: The Food Runners Movement is Gaining Ground on Mental Health & Wellness for the Hospitality Industry
For years, Chuck Ortiz, founder and creative director of Back of House (BOH), has captured the essence of…
One Industry, One Voice
Restaurants Canada is Unlocking the Power of Community For more than 80 years, Restaurants Canada (RC) has been…
Sustainability in Action in Canadian Foodservice
Across Canada, the foodservice industry is undergoing a transformation, with operators finding innovative ways to protect the environment…
Every Dish Tells a Story
Chef Victoria Rinsma likes a challenge. She’s the sous-chef at the Michelin-starred restaurant Hexagon, the winner of the…
The Real One: MENU In Conversation with Chef Tuệ Nguyễn (aka Twaydabae)
Chef TuệNguyễn, better known to her millions of followers as TwayDaBae, is as real as they come—authentic, generous,…
Unchaining the Chain
How Earls is Redefining the Restaurant Experience on King Street West in Toronto Earls has been a staple…
THE CONVERSATION: Michèle Boudria, President and CEO of McDonald’s Canada
The journey from a high school cashier to the corner office is seldom straightforward, yet Michèle Boudria’s path…
