Potential Beyond Borders: The transformational effect of newcomers on Canadian foodservice is real, and it’s our future.
Half of all Canadian restaurants are run by entrepreneurs who arrived as immigrants, and 31 per cent of…
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.
Chef Matty Matheson Serves Up Truth with a Side of Mayo
Chef Matty Matheson is a Canadian culinary rock star and one of the most evocative and provocative names…
You Don’t Know What You Don’t Know
MENU in Conversation with Bar Icon Kate Gerwin. A force of nature behind the bar (and in general),…
Unveiling the Optimal Productivity Zone
By: BY JIM TAYLOR, FOUNDER & CEO, BENCHMARK SIXTY RESTAURANT SERVICES, PODCAST HOST, AND CANADIAN AMBASSADOR, THE BURNT…
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…
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…
Flying the Flag with Pride
It’s Pride month, and restaurants are welcoming LGBTQ2S+ patrons inside and onto crowded patios. That’s great, but what…
