Robots are the future of hospitality in Canada
By Robin Roberts
A growing number of hoteliers around the world are embracing robotics and Artificial Intelligence (AI). Canada, however, is still in the early...
Langdon Hall Country House Hotel & Spa leads the green scene
Langdon Hall Country House Hotel & Spa in Cambridge, Ont., keeps environmental sustainability at the forefront of decision-making in all its departments. As this...
Fairmont Hotels & Resorts/Accor has been an environmental leader among eco-friendly hotels
For more than 30 years, Fairmont Hotels and Resorts, the winner of Kostuch Media Ltd’s 2023 Green Leadership Award for Outstanding Commitment to Environmental...
New brand launches are meeting the demand for upscale experiences
The ups and downs of recent months may have slowed down development efforts in some regions, but operators haven’t been shying away from introducing...
Chef Christopher Waye’s taps connection to his community to help The Smokery Kitchen &...
Nestled within the small town of Stouffville, Ont., The Smokery Kitchen & Bar has been serving up big flavours centred around a seasonal menu...
Mobile ordering is all about the engagement factor
While momentum has been building in the mobile-ordering space, the pandemic has put the movement into overdrive asrestaurateurs turn their thoughts to optimizing the...
Achieving carbon-neutral restaurants remains top-of-mind for many operators
For restaurants the world over, it’s been a hell of a year. There was a global pandemic, yes, but at least as remarkable have...
Bridging The Gap: F&H Presents Findings From Research on Diversity and Inclusion in the...
The hospitality industry has one of the most diverse workforces of the North-American economy.
In Canada, 31 per cent of the foodservice workforce and 29...
Third-party delivery companies have operators divided over whether the solution is a lifeline or...
When the COVID-19 pandemic took hold in March 2020, restaurant delivery and takeout operations abruptly transformed from an optional convenience to a necessity for...
Plant-based offerings continue to be embraced by operators and guests alike
In late 2019, the North-American foodservice industry was reeling with the runaway success of “plant-based” burgers from suppliers such as Beyond Meat and Impossible...
