Is our fixation with ‘food’ hurting our industry?

Food plays an integral part in the life of any restaurant, but the question is, have we gone too far? In Canada we can look back a couple of decades and see the relationship between the start of the Food Network and our gastronomic education.  We can see the rise of the celebrity Chef in … Continue reading Is our fixation with ‘food’ hurting our industry?

Are compressed work schedules the answer to restaurant manager retention?

Last week in my fourth-year class I asked students if they would rather work Monday to Friday 9-5 or have a schedule that saw them work four days from 10-10 followed by four days off.  A resounding majority of the students stated they would rather work long, tough hours for four days straight and then … Continue reading Are compressed work schedules the answer to restaurant manager retention?

Students speak up about some minimum wage issues

  The province of Ontario has legislated an increase in minimum wage to $14/hour on January 1, 2018.  A year later it will be raised to $15/hour.  This is a complex issue with many points of discussion and sides to the debate. One thing that all will agree on is that the restaurant industry in … Continue reading Students speak up about some minimum wage issues

An interesting and easy way for restaurants to save money

Last week I was out at a pub with Mike enjoying a sandwich when the server came over to us with two glasses of water unsolicited. Great service you might think. The problem was both glasses of water were served with a straw and a lemon.  I politely informed the server of the environmental impact … Continue reading An interesting and easy way for restaurants to save money

What’s next? A company that can calculate the GHG emissions of single menu items

Beyond the experience of a good meal, many of us don’t think about everything behind the scenes that goes into a meal at a restaurant, even when we have a practice of gratitude that causes us to pause before diving in.Envision in your mind the whole sequence of events behind your meal.  There are all … Continue reading What’s next? A company that can calculate the GHG emissions of single menu items

LEAF Announces new Awards for Canada’s Foodservice Industry

Last month, LEAF Canada announced the first annual LEAF Awards, to be presented at the 2018 Restaurants Canada Show February 25-27th in Toronto.  This is an exciting opportunity for Canadian restaurateurs to be recognized for their commitment to the environment, the progress they've made, and the hard work they put into making their businesses as sustainable … Continue reading LEAF Announces new Awards for Canada’s Foodservice Industry

One House at Restaurant Relae!

A few months ago I put up a post about a Michelin star restaurant in Copenhagen called Restaurant Relae.  I had read they were considered one of the world’s most environmentally friendly restaurants and was impressed with the Sustainability Report they had produced.  Fast forward to today and I’m in Copenhagen attending the International Conference … Continue reading One House at Restaurant Relae!

Making Connection and Growing Ideas

On April 12th the Provision Coalition hosted Canada's 2017 Food Loss + Waste Forum.  The day was full of interesting facts and important discussions around food waste.  It was inspiring to see representatives of so many different companies and organizations taking an interest in food waste reduction. A conversation, led by author Johnathan Bloom, with … Continue reading Making Connection and Growing Ideas

Feeding Less and Wasting More: A Student’s View on Food Waste

William Boulter, Emily Robinson, and Lindsay Weatherall are students in their second year at the Universitty of Guelph's School of Hospitality, Food, and Tourism Management This past year, the three of us at Garden2Table developed our personal relationships with food. In the process of learning where our food comes from, we found there was a … Continue reading Feeding Less and Wasting More: A Student’s View on Food Waste