Menu Magazine

Jan 17, 2024 | menumag.ca | David Hopkins

By: David Hopkins, President, The Fifteen GroupWorking in the hospitality industry involves a constant stream of new trends, innovations, technologies, consumer behaviours and more. There seems to be an influx of change in the New Year – as is outlined in this issue – which can present a challenge for operators: deciding whether food and dining trends should influence their restaurant and how to choose, incorporate and promote those trends.

Dec 19, 2023 | menumag.ca | David Hopkins

By: David Hopkins, President, The Fifteen GroupRestaurateurs (and small business owners in various other sectors) across the country have made it through probably the most challenging time of their careers. COVID absolutely pushed small business owners to the limit in terms of stress, patience, adapting – the list goes on. While there were many government supports to help restaurants through, they weren’t sufficient or in place long enough for the restaurant industry to rebound.

Jun 15, 2023 | menumag.ca | Megan Roberts

By: Chef Megan RobertsThe cumulative stress that stems from systemic, overt, and covert acts of racism and microaggressions—living with the reality that race plays a role in the daily cadence of your life—can lead to racial trauma.

May 17, 2023 | menumag.ca | Shannon Murphy

May 3, 2023 | menumag.ca | Shannon Murphy