What does the future hold for foodservice? Here are 7 top trends to keep you on track
Hindsight is 2020, as the old expression goes. Certainly, as we rounded the corner in 2019, the prospect of a bright new year was uppermost in our minds. Who could have foreseen a pandemic that would upend every aspect of foodservice? But there is a resilience in the industry and a sense of optimism that once we return to some semblance of normality, or at the very least, a new normal, restaurants will shine once again. To get a better…
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How’s your mental health during Covid?
Even before COVID became part of our daily vocabulary, the foodservice and beverage industry had high rates of mental health challenges and substance use issues. It can be a stressful job at…
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How to make your restaurant an allergy-friendly operation
According to Food Allergy Canada, over three million Canadians (9.3%), including almost 500,000 children, have food allergies. Reactions range from mild to life-threatening so those with food…
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Proud to be – Indigenous cuisine rises up
As a little girl on the Blood Reserve in southern Alberta, Shantel Tallow watched her elders prepare food the traditional Blackfoot way from what they had hunted and gathered. “Those lessons…
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We have definitely reached the tipping point
Bruce McAdams is the Associate Professor, School of Hospitality, Food, and Tourism Management, Gordon S. Lang School of Business and Economics at the University of Guelph. After coming from a…
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Have restaurants reached the tipping point?
Tipping has rattled restaurateurs for years, as they struggle with the merits of tipping and tipping policy. Are tips shared? How are they factored into servers’ wages? What’s the split…
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COVID-19 and restaurants – how are consumers reacting?
Is it all doom and gloom? According to projections by the Canadian Chamber of Commerce (based on Statistics Canada research), 60% of operators are at risk of closure by the end of 2020. Dark…
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