Keep your restaurant’s top talent with a new approach to company culture
Times are changing, and restaurant owners need to understand workplace culture, the reasons behind employee turnover, and most importantly, how to improve staff retention with innovative strategies. Read the full issue
The Allergy Chef is changing the world, one bite at a time
Kathlena has spent much of her life overcoming dietary obstacles and raising awareness for more inclusivity on menus. Full story
Trend Watch: mushroom toast, cedar cocktails, aji panca
In this edition of Trend Watch, we take a look at some of the restaurants featuring top trending dishes and ingredients. Full story
Save the date for the Culinary Federation's spring conference
Don’t miss next year’s conference happening in Edmonton, AB from May 26 to 30. Stay tuned, more details are coming soon… More info
Get guests falling for your restaurant this Valentine’s Day
About 49 per cent of people celebrate Valentine’s in a restaurant – it’s time to get creative while maximizing your margins. Full story
What’s trending on takeout and delivery menus?
Food delivery revenue is expected to grow 12.3 per cent annually until 2027, so restaurants need to pay attention to what's trending. Full story
Gardein SUPRÊME’s taste and versatility elevate restaurant menus
Guests are craving delicious, memorable experiences from their favourite spots, and Gardein helps restaurants deliver. Full story
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