Sustainability in global hospitality is no longer about managing waste after the fact; it is about designing it out from the ...

More people across Canada are turning to community organizations for help putting food on the table, while the organizations ...

The growing use of technology in the foodservice industry provides operators the opportunity to increase efficiency and ...

Tequila isn’t just showing up in shots and in margaritas anymore – guests are drinking it neat, trying different expressions ...

The Toronto Michelin Guide returned for its fifth edition on Tuesday, Sept. 22, with this year’s selections presented during a ceremony at the Liberty Grand. The Michelin Guide follows a strict ...

Ecommerce, credit card and man in a restaurant, machine and online payment with happiness, retail and social gathering. Male person, group and customer in a cafe, service and transaction for lunch.

Ontario restaurant operators are constantly adapting to staffing shortages, rising costs and changing customer expectations. Many restaurants may “push through” sweeping workplace changes. Yet with ...

As operators strive to drive traffic in 2026 by connecting with Canadians’ tastes and values, we’re seeing exciting menu trends and shifts that reflect the evolving preferences of diners. Let’s dive ...

For years, restaurant operators have been surrounded by data — sensors, dashboards, reports — yet many still face the same problems: spoilage, missed checks, and inconsistent routines. But the truth ...

For restaurant operators managing commercial kitchens, a proactive approach to drain maintenance is not just good practice; it is a sound business decision. Restaurants run on thin margins, tight ...

Warm weather brings in more restaurant business. Last year, the Restaurants Canada restaurant dining index rose to 94.2 in July, up from 92.6 the previous month. It was the highest level recorded in ...

RestoBiz and Technomic have partnered to present LTO trends that are on the rise, along with data to help operators meet diner demands, stay trendy and structure offers that will get guests excited.