Ralph Fiennes (centre) plays The Menu’s mad Chef Slowick.
A despotic chef reveals the theatre, terror and class divides of haute cuisine.
Dairy, meats and eggs can get risky when left in warm conditions.
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Climate change has a clear link to rising foodborne illnesses. Blackouts during heat waves and wildfires are a growing part of the problem.
Warmer-water preferring fish species like sardines and squid may soon dominate seafood menus on the west coast of Canada.
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.
The future of tipping should be defined by Canadians, not businesses seeking to shift responsibility for worker compensation onto consumers.
Customers may prefer the old-fashioned tip jar.
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Delivery services and cafes commonly prompt customers to leave a specific tip – for example, 15%, 20%, 25% – at the point of sale rather than after completing the service.
COVID guidelines have changed a lot over the past few years as the pandemic has ebbed and flowed.
AP Photo/Jeff Chiu
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.
In three different experiments, plant-based meal sales rose when there were more menu options.
Although the pandemic was an accelerant, labour shortages have plagued the hospitality industry for years.
THE CANADIAN PRESS/Ryan Remiorz
The claim that workers are simply moving to white-collar sectors obscures structural barriers to labour mobility, including racism and discrimination.
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
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.
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.
The Grand Véfour has been serving fine dining to Parisians for more than 200 years.
The first restaurants in Paris were based on the medicinal powers of soup, but these establishments soon transformed into the temples to gastronomy we know today.
The entrance to Chez Panisse in Berkeley, California.
‘Local, organic, sustainable’ are common buzzwords on US restaurant menus now, but it wasn’t always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.
Tipping, a popular cultural practice in Canada, can have hidden consequences for food service workers.
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.
The co-founder of a takeout business called The Bussdown plates a dish at the ghost kitchen he cooks out of in Oakland.
Stephen Lam/The San Francisco Chronicle via Getty Images
The COVID-19 pandemic accelerated their spread.
Every customer must sign in when pubs reopen.
What restaurants, bars and pubs can do to help people happily hand over their data.
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
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.
Many people prefer the status quo as they struggle to imagine the alternatives. The pandemic has been the catalyst for urban experiments that have opened our eyes to new possibilities.
Black neighborhoods have a higher density of fast-food outlets than in white districts.
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Discriminatory zoning and housing policies have concentrated poverty in America along racial lines. As a result, healthy food options are limited in many low-income and Black neighborhoods.
Making joint decisions is hard.
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New research suggests there’s often a mismatch between how you respond and what the other person wants to hear.
Open to eat indoors – but will you?
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Experts weigh in on whether they will sit and eat at a restaurant.