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?
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?
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
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
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
To record this episode, we gathered in a classroom on campus that was all too familiar to our interviewees. Having both graduated from the University of Guelph’s Hospitality and Tourism Management program, we had Kyle Forth and Ben Froggett revisit their old stomping grounds. Before recording, we began with catch-ups, congratulations and of course, coffee. … Continue reading Episode 3: The Young Guns
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
The Main Course: Court Desautels Impressive is a word that could be used to describe both Court himself, and many of the main course dishes offered at his restaurants. We would argue that he deserves even higher praise than the popular “Venison and Nettle Gouda Burger” found at Miijidaa Café and Bistro, one of four … Continue reading Episode 2: Court Desautels
I have great admiration for chefs. I love great food and that by itself should be enough. I also often wonder why they do it. The hours are long and usually evenings and weekends. The conditions are hot and they work on their feet for hours. Its hard work. And until they progress quite … Continue reading An Outsiders Perspective on the Restaurant “stage”
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!