Welcome back to our last episode of the three-part Food for Thought series. It has been a pleasure having each of you join us on this learning curve! This week, our sustainability warrior Paintbox Catering & Bistro will give us an insight on what it is like to be a for-profit social enterprise that commits … Continue reading Paintbox Catering & Bistro
There is a history of restaurant menu items changing the way North Americans view and consume food. Take Chop suey for instance. Though not as popular today, Chop suey was a game-changer when it was introduced in the early 20th century via the North American Chinese restaurant. This dish that was comprised of egg, stir-fried meat, … Continue reading Move over Chop suey and make way for the ‘Impossible Burger’
On March 6th, I had the pleasure of sitting down with Matt Sider, Vice President of Franchise Development for hopscotch restaurants. If you haven’t visited one of Hopscotch’s bright and beautiful locations in downtown Toronto or London, and are looking for a fast, and entirely guilt free lunch Hopscotch is the place to go. Their … Continue reading Sustainable Restaurant Spotlight: Hopscotch
Yesterday Starbucks announced they will be testing alternatives to plastic drinking straws at 54 of their locations in Britain. This is the latest response from food-service operations to increased social media and media attention on the negative effect plastic items like straws and grocery bags have on our environment. UGSRP has been a strong proponent … Continue reading Straws aren’t the only things that suck!
Welcome back to our second episode of the Food for Thought series. As promised, this week we will take a dive into what a local Hamilton leader is doing with a global perspective. Known and loved dearly by neighbouring citizens, this local leader is none other than the 541 Eatery and Exchange! 541 Eatery and … Continue reading 541 Eatery & Exchange
Most of us are aware of the positive correlation between job satisfaction and organizational commitment, but I believe many restaurant managers struggle with understanding what effects job satisfaction and how to actually achieve and improve it. Front-line restaurant employees often report high levels of stress, emotional exhaustion and physiological resource depletion (Han, Bonn, & … Continue reading Restaurant employees who work, eat and play together; stay together
UGSRP is very pleased to host FISHSTOCK at PJ’s restaurant on Monday, May 14th. FISHSTOCK is a unique, one day workshop for members of the food-service industry who want to learn how to successfully incorporate Ontario lake fish onto their menus. A collaborative effort between the Culinary Tourism Alliance, Ocean Wise and the University of … Continue reading FISHSTOCK 2018
The photo above shows some of the attending Chefs describing how they cooked their delicious plant-based menu items Today I was fortunate enough to be invited to a training workshop put on by Forward Food for the University of Guelph Hospitality Services (HS). Long known as being ranked first in Canada for it’s campus dining … Continue reading A visit to Guelph from ‘Forward Food’
The headlines, trend reports and various experts seem to agree, plant-based protein is set to explode in 2018. Inevitably, vegan and vegetarian diners, formerly seen as the “complicated ones” in a dinner party, are thrilled to see their beloved plant-based foods taking center stage. It is not however, just vegans and vegetarians celebrating this … Continue reading Adding Plant-Based Protein (and Profit!) To Your Menu
2018 is shaping up to be a busy year for us with many events and projects on the go. It all starts next week on Thursday Feb 1 when Bruce McAdams will be part of a Kostuch Media Webinar abou the impact that a minimum wage increase in Ontario is having on the restaurant landscape. This … Continue reading What’s up at UGSRP?