Tapped In: Attracting & Cultivating the Next Generation of Restaurant Workers
MENU in conversation with Donald Guse Salah, Restaurants Canada’s Director of Workforce Development Labour shortages may be 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.
Fraud-Proof Your Business: The Biggest Myths Holding You Back
If you’re running a small business with countless daily responsibilities, fraud prevention can easily slip to the bottom…
Leading with Empathy as On-Demand Dining Flourishes
Meet dish. trailblazer Stephanie Donnan, Eastern Canada Restaurant Success Lead at DoorDash Canada. Stephanie Donnan has never officially clocked in for a restaurant shift, learned a wine list,…
The Garland Canada Culinary Competition Is More Than a Contest. It’s a Career Accelerator.
Encourage your culinary stars to take their place live on stage at RC Show 2026. For chefs, the…
How We’re Supporting Operators with Canadian-Made Innovations
Article written for MENU Magazine by Philman George, Corporate Chef and Co-founder of The Re-Seasoning Coalition “Where is…
A Feast of Ideas: CHEF José Andrés at RC Show 2025
Presented by Restaurants Canada and High Liner Foods, the RC Show 2025 keynote unfolded as a compelling fireside…
Food for Thought
Following Chef José Andrés’ keynote conversation, industry leaders and audience members reflect on the ideas that resonated most….
One Table: Setting the Table for What’s Next
When the doors open on September 16 at The Warehouse Event Venue in Toronto, a new kind of…
