Foodservice and Hospitality

10/17/2025

Chef Tushar Tondvalkar’s culinary journey is one rooted in tradition, inspired by family and refined through global experiences. With the highly anticipated opening of his new Vancouver restaurant Kavita set for this fall, Tondvalkar is carving out a distinct space in the Canadian culinary scene “My love of food is inspired by my mom and grandmother,” he says.

“I grew up helping them in the kitchen, learning how to balance spices and prepare traditional family recipes. Maharashtrian food was what we ate at home — it’s how I learned to show love and bring people together through food.”

🔗 Read the full chef's corner in our October issue: https://digital-issue.foodserviceandhospitality.com/articles/flavours-of-home

10/15/2025

For the October issue of Foodservice and Hospitality Magazine, our Editor & Publisher, Rosanna Caira, examines how the pandemic and rising cost of living are fundamentally reshaping Canadian dining habits. From decreased restaurant visits and the shift toward snacking to generational differences in delivery usage and alcohol consumption, Canadians are becoming increasingly strategic about where and how they spend their food dollars, with three in four now eating out less often than before.

🔗 Read the full editor’s note: https://digital-issue.foodserviceandhospitality.com/articles/food-for-thought

10/10/2025

📣 Read Now: The October 2025 issue of Foodservice and Hospitality⁠ Magazine⁠

In today’s fast-paced world of restaurant operations, having the right equipment can make all the difference between success and struggle. Our annual Equipment issue does a deep dive into the essential tools that every restaurant operator needs to streamline operations, enhance efficiency, and elevate the dining experience. From high-performance kitchen appliances that reduce cooking times to a variety of other systems that simplify and streamline restaurant management, F&H explores how the right equipment can transform your workflow. Discover expert insights, success stories from industry leaders, and the latest trends in restaurant technology PLUS so much, more!

🔗 https://digital-issue.foodserviceandhospitality.com/october-2025/page-1

10/09/2025

A&W Canada has introduced a new plant-based burger across the country. Developed by A&W’s innovation kitchen, the A&W Plant-Based Burger is the newest vegetarian offering available for Canadians.

VANCOUVER — A&W Canada has introduced a new plant-based burger across the country. Developed by A&W's innovation kitchen, the A&W Plant-Based Burger is the newest vegetarian offering available for Canadians.

10/03/2025

The Chefs’ Table Society of British Columbia (CTS) is opening the CTS Culinary Commons, North America’s first not-for-profit industry hub on Oct. 14, 2025.

VANCOUVER — The Chefs’ Table Society of British Columbia (CTS) is opening the CTS Culinary Commons, North America’s first not-for-profit industry hub on Oct. 14, 2025.

10/02/2025

Last week, in a ceremony hosted at the Liberty Grand Entertainment Complex, the MICHELIN Guide announced its 2025 restaurant selection for the MICHELIN Guide Toronto & Region.

TORONTO ─ Last week, in a ceremony hosted at the Liberty Grand Entertainment Complex, the MICHELIN Guide announced its 2025 restaurant selection for the MICHELIN Guide Toronto & Region.

09/30/2025

🎙 Episode 81 of Table Talk: Masters of Hospitality with Chef Nuit Regular and Jeff Regular

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine speaks with Toronto chef Nuit Regular and her husband and partner Jeff Regular. The husband-and-wife team discuss how they met in Thailand, the collection of 13 successful restaurants they’ve created together and the secrets that help them succeed both at work and in their personal lives.

🎧 Listen to the full episode: https://www.foodserviceandhospitality.com/e81-masters-of-hospitality/

09/25/2025

The foodservice-and-hospitality industry faces a unique — and urgent — challenge when it comes to food waste. In 2024, Second Harvest released a report entitled The Avoidable Crisis of Food Waste: Update. The report highlighted that 46.5 per cent of all the food produced for Canada is wasted.

🔗 Read the full story in our September 2025 Foodservice and Hospitality issue: https://digital-issue.foodserviceandhospitality.com/articles/from-trash-to-treasure

09/23/2025

When Turner Hospitality Group eyed the recently vacated corners of Toronto’s Financial District, it saw opportunity — not just empty space. The result is Florin Trattoria, a Florence-inspired dining room that opened inside the storied Victory Building on Richmond St., marrying Tuscan flavour with preserved 1920s character.

🔗 Read the full story in our September 2025 issue: https://digital-issue.foodserviceandhospitality.com/articles/tuscany-lands-in-toronto

09/22/2025

From sustainability to matcha madness, Canada’s coffee scene is evolving fast.

🔗 Read the full article in our September Foodservice & Hospitality issue: https://digital-issue.foodserviceandhospitality.com/articles/the-2025-coffee-tea-report

09/19/2025

A kitchen maestro in his own right, chef Bobby Milheron harmonizes classical finesse with deep regional reverence, crafting cuisine that is thoughtful, honest, and refined. As Culinary director for the Wentworth Hospitality Group — home to Homer Street Café & Bar, Tableau Bar Bistro, Maxine’s Café & Bar, and now, Folietta, located in Vancouver’s Grandview- Woodlands neighbourhood, Milheron plays a pivotal role in shaping the group’s culinary direction and identity with a focus on quality, consistency, and guest-driven innovation.

🔗 Read the full chef's profile: https://digital-issue.foodserviceandhospitality.com/articles/culinary-maestro

09/19/2025

Last night, the MICHELIN Guide announced the 2025 restaurant selection for the MICHELIN Guide Toronto & Region at a ceremony that took place
Restaurant Pearl Morissette was promoted to Two Stars in this year’s selection. Additionally, aKin was welcomed into the selection with One MICHELIN Star and Sundays joined the ranks as the newest Green Star, awarded for their efforts in sustainable gastronomy.
In addition to the new Starred restaurants, the Guide boasts six new Bib Gourmands: 7 Enoteca, Barrel Heart Brewing, Mhel, Ricky + Olivia, Sundays and The Cottage Cheese. The full selection, including Green Stars and Recommended eateries, totals 106 restaurants and 31 cuisine types. Congratulations to all the winners and a special shout out to chef and .robertson_

-RCaira