Stirring Souls: The art of motivating staff and inspiring excellence
By: Chef Wallace Wong A genuinely motivated staff is the backbone of a successful restaurant, offering stability and…
MENU Tag: Spotlight
Slay the Buffet
MENU IN CONVERSATION WITH: Adam Moco (aka Miss Moço) on the growing allure of Drag Brunch and the…
The Conversation with Miss Niki Nikita
Multi-disciplinary Performance Artist, erstwhile hospitality worker, and proud Trans woman. Like many artists, Miss Niki Nikita’s story includes…
Chef Tawnya Brant on Canadian Food & Entrepreneurship
Chef Tawnya Brant is a Canadian culinary rising star, an entrepreneur, a devoted mom and the plainspoken, straight-up…
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…
“Serve a good person a good oyster, and you’ll have them for life.”
Before heading over to PEI’s International Shellfish Festival, Anna Pham reconnected with Rodney Clark, Canada’s Oyster King, her…
The Art of Welcoming the 2SLGBTQIA+ Community
As PRIDE 2023 comes to the end of a month of celebration, the industry is learning that the…
