Laura Pratt

Freelance Writer at Freelance

When asked how Fascism starts, Bertrand Russell once said: "First, they fascinate the fools. Then, they muzzle the intelligent."

Featured in: Favicon

cbc.ca

theglobeandmail.com Favicon

chatelaine.com Favicon

therecord.com Favicon

thespec.com Favicon

besthealthmag.ca Favicon

toronto.com Favicon

canadianliving.com Favicon

annistonstar.com Favicon

thepeterboroughexaminer.com + 7 more

Articles

The unpredictability of the Atlantic Canada Market poses challenges for restaurateurs

Oct 9, 2024 | foodserviceandhospitality.com | Laura Pratt

By Laura PrattTodd Perrin’s been in the restaurant business almost 30 years. One of Newfoundland’s most celebrated chefs, Perrin headed up Mallard Cottage, a St. John’s charmer that is ranked number 22 on the 2024 list of Canada’s Best Restaurants, from its inception until his departure last October.
Quebec restaurateurs say the industry lacks government support

Sep 16, 2024 | foodserviceandhospitality.com | Laura Pratt

By Laura Pratt It was early June in Montreal, and restaurants were revving their engines in anticipation of a roaring summer season, not the least because the annual Formula One automobile race was in town. The Canadian Grand Prix, part of the Formula One World Championship since 1967 and a highlight of Montreal’s late spring since 1978, is among the most lucrative events on the city’s calendar, bringing in $162 million last year, including $110 million from tourists outside Quebec.
Value-driven offerings are key to success for Ontario’s restaurant industry

Jul 8, 2024 | foodserviceandhospitality.com | Laura Pratt

By Laura PrattYears from now, historians, looking back on this period in human history in pursuit of, say, a picture of our economic and social well-being, might hone in on Ontario’s restaurant industry, which offers a microcosmic view into our collective psyche during this patch of the still early, but post-COVID 21st century.
Lawyer Thomas Pratt could find the joke in anything, including himself

May 29, 2024 | theglobeandmail.com | Laura Pratt
How a Mother’s Love Endured from Beyond the Grave in a Box of Mementos

May 14, 2024 | everythingzoomer.com | Laura Pratt

The pink cardboard chest is almost empty now. But when Kristina Mailliard died of breast cancer in 2001, it was chockfull of gifts and letters for her 11-year-old daughter Gwen to open in the years to come. These tokens would mark milestones Mailliard would not live to see: first period, driver’s licence, high school graduation, college acceptance.
The value a good franchise system can bring to hotels is more relevant today than ever

Jan 23, 2024 | hoteliermagazine.com | Laura Pratt

By Laura PrattAs COVID and the devastation it wreacked on the hospitality sector recedes into the rearview, the windshield lights up with promise for franchised hotels. A combination of factors plays into the scene, including an anticipation of construction costs and financing rates dropping, a renewed appetite for conversions, and a fresh interest in extended-stay properties and dual branding.
Vendors share their services at the 2024 Bridal Expo

Jan 16, 2024 | annistonstar.com | Laura Pratt

Cindy Henderson has been a wedding photographer for 20 years. In that time she's seen all manner of trends come and go. The one that seems to be sticking around is wedding pictures in a digital format.
Restaurant accessibility is key to universal design

Aug 30, 2023 | foodserviceandhospitality.com | Laura Pratt

By Laura PrattThe ChallengeThere’s much to consider when undertaking a modern restaurant design. Along with aesthetics and practicalities, designers need to also think about the needs of an important contingent of their clientele with accessible elements. Many of these features are required by law; others are gestures of compassion. Either way, they’re a hurdle for anyone charged with the massive task of designing a restaurant.
Ghost kitchens offer new opportunities for brick-and-mortar operators

Aug 30, 2023 | foodserviceandhospitality.com | Laura Pratt

By Laura PrattThe ChallengeLet’s say you’re a restaurant that’s sometimes packed and sometimes not. And let’s say you’ve abandoned your off-premises services, rejecting takeout and delivery as you simply can’t handle the extra capacity along with your busy dinner service. Now you find yourself watching your walls during lots of dayparts and wondering where everyone is. Then you hear about the concept of ghost kitchens.
Operators struggle to find balance when it comes to third-party delivery

Aug 30, 2023 | foodserviceandhospitality.com | Laura Pratt

By Laura PrattThe ChallengeWhen Restaurants Canada asked its members in a recent survey whether they wished they had fewer seats in their restaurants, a startling 25 per cent said yes (with about 43 per cent of operators with 200 or more seats to fill expressing this wish for fewer seats).