F&B
May 16, 2012
Four best practices that can make a difference to your conference
Let’s look at four practices that are often overlooked by conference organizers and planning committees that may help you further engage your participants and increase their satisfaction.
March 30, 2012
Culinary Calling: Andrew Nelson, Delta Meadowvale, Quest Restaurant and Bar
As an ambitious high school student back in 1988, Nelson approached the owner of the Glenerin Inn in his hometown of Mississauga, Ontario, for a job as a server, only to be told that there were no vacancies. As luck would have it, though, there was a dishwashing slot up for grabs.
March 29, 2012
How much goat cheese did you say you needed? Serving up the best local food for 2000 people
If you read the newspaper, listen to the news, eat in restaurants, or peruse the cookbooks in your bookstore, you may have noticed a bit of a local food revolution going on. Maybe it’s less of a revolution and more of a revival, because eating locally by purchasing food from farmers nearby, and respecting the rhythms of the seasons is how we used to eat. More than a trend, it’s a widespread realization that we have moved away from a natural, logical way of feeding ourselves that works. My prediction? The local food “movement” won’t be moving anytime soon.
March 9, 2012
Mill Street Brewery Pub to open at Toronto Pearson International Airport
SSP Canada, the Canadian division of SSP, the leading operator of food and beverage brands in travel locations worldwide, is delighted to announce, opening soon, in time for Easter, the Mill Street Brewery Pub at Toronto Pearson, Canada’s largest airport. The restaurant showcases Mill Street Brewery’s award winning beers with locally inspired cuisine. Guests travelling out of Terminal 1 will find the new location between gate D20 and D22.
February 23, 2012
Hot tip: Host special events inside your exhibition space
Planning meal breaks and social events inside your exhibit area is a sure way to maximize your meeting space while enhancing your exposure.
October 1, 2011
Murray Hall at BMO Institute for Learning
Growing up in the then-rural community of Salmon Arm B.C., executive chef Murray Hall learned at a very early age the joys of eating and preserving the bountiful produce of the Okanagan Valley. He was practicing the local food philosophy way before it became a buzz word. Source: By Sandra Eagle
July 1, 2011
Oliver & Bonacini Events
With over 15 years of international experience in renowned restaurants, Chef Jamie Meireles is ready for any challenge that an event planner could think of. His career began at the Fairmont Royal York after graduation from George Brown College Chef’s School. From there, he headed to Europe working at Michael Caines at The Royal Clarence and the two-Michelin-starred Relais & Chateaux inn, Gidleigh Park. Returning to Canada, he joined the Liberty Entertainment Group, rising to…
