Menu Close

Articles on Restaurants

Displaying 1 - 20 of 66 articles

Warmer-water preferring fish species like sardines and squid may soon dominate seafood menus on the west coast of Canada. (Shutterstock)

Climate change is now on the menu at seafood restaurants

As the ocean temperature rises, many marine species are moving toward the north and south poles in search of cooler waters, thus rewriting the menus of seafood restaurants on the West Coast of Canada.
Tipping reshapes the relationship between workers and their managers, and workers and consumers. In doing so, it has wide-ranging effects on workers. (Shutterstock)

The future of tipping should be driven by Canadians, not businesses

The future of tipping should be defined by Canadians, not businesses seeking to shift responsibility for worker compensation onto consumers.
COVID guidelines have changed a lot over the past few years as the pandemic has ebbed and flowed. AP Photo/Jeff Chiu

Tomorrow’s COVID safety guidelines will be different from today’s – but that doesn’t mean yesterday’s were wrong

The constantly changing COVID-19 rules can be frustrating. But this pandemic is like no other public health crisis in history. It is better to think of the virus and US responses the way we think about hurricanes.
A waitress wears a mask while carrying drinks for guests inside the Blu Martini restaurant in Kingston, Ont., in July 2021. THE CANADIAN PRESS/Lars Hagberg

Worker shortage? Or poor work conditions? Here’s what’s really vexing Canadian restaurants

Should the chronic hiring struggles of Canadian restaurants be referred to as a labour shortage, or can it be more accurately portrayed as a retention issue fuelled by a lack of decent work?
An effective approach to allergy communications is for servers to ask customers about food allergies. (Shutterstock)

3 ways restaurant staff and customers can communicate to prevent food allergy reactions

Dining out can be risky and stressful for people with allergies, in part because many restaurant employees lack the training, skills and confidence to manage food allergies safely and effectively.
Tipping, a popular cultural practice in Canada, can have hidden consequences for food service workers. (Shutterstock)

At the tipping point: It’s time to include tips in menu prices as restaurants reopen from COVID lockdowns

Tipping has often-overlooked consequences for food service workers. The industry should turn its attention to underlying issues if it wants to ensure a sustainable future.
A food delivery worker wearing a face mask to help curb the spread of COVID-19 is framed by a large public art installation while riding a bike in Vancouver in November 2020. THE CANADIAN PRESS/Darryl Dyck

Governments must work with restaurants on a no-fee delivery app

Food delivery apps are here to stay. That means governments must support restaurant association efforts to create a no-commission-fee delivery app option — during the pandemic and beyond.

Top contributors

More