Smart Tech is Fueling the Next Era of Hospitality
Dana McCauley, CEO of the Canadian Food Innovation Network (CFIN), gives the industry a view around the corner…
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 Paradox of Using AI to Bring Back the “Human” in Human Resources
Written by Val Upfold, Principal, Val Upfold Inc. I still remember the moment AI first surprised me with…
Elevating Menus: Diversity in the Canadian Wine Industry
Vinequity aims to ensure people who identify as Black, Indigenous or People of Colour (including those who identify…
From Compliance to Competitive Advantage: Leveraging Sustainability for Growth
MENU in conversation with Jillian Rodak, VP Sustainability, Restaurants Canada In today’s world, where environmental impact is a…
The Evolution of Eric Chong: A Bold New Collaboration with Chef Alvin Leung at aKin
Chef Eric Chong, first-ever MasterChef Canada winner, has carved an inspiring path from chemical engineering to winning the…
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…
The Value of Sticking to Your Values
The Neighbourhood Group is playing the long game, staying true to its principles, and reaping the rewards. MENU:…
Chef Rodrigo Pacheco on Nature, Sustainability & the Evolution of Gastronomy
Chef Rodrigo Pacheco is not just a culinary artist—he is a pioneering force who has intertwined high-level gastronomy…
