Inflation is overtaking the continuation of COVID-19 as diners’ main concern

Consumers’ longstanding concerns over the persistence of the pandemic are being replaced by worries about financial constraints. Full story

Recognizing how plant-based foods can protect our planet this Earth Day

Earth Day on April 22 is a good time to reiterate that F&B can play a crucial role in solving our most pressing environmental problems. Full story

Chef Tony Fernandes receives the CF Lifetime Achievement Award

Chef Tony, an esteemed chef and CF Toronto branch member, has been chosen as this year’s Central Region recipient of the honour. Full story

Cutting the cord: Wirelessly upgrading the customer experience

Strengthening both dine-in and off-premises business depends more than ever before on reliable, fast internet connections. Full story

One-third of diners are turned off by seeing robot chefs

The restaurant robotics market is predicted to grow rapidly, with key advantages for operators. But not all diners are on board. Full story

Food waste equals wasted opportunity for Canada’s food sector

A new report from Second Harvest illustrates the severity of Canada’s food waste problem and suggests some core industry solutions. Full story

Championing the chefs of tomorrow with S.Pellegrino

Calgary chef Connie DeSousa explains how the Young Chef Competition gives centre stage to the culinarians of the future. Learn more