Table Talk with Rosanna Caira

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with Hassel Aviles, director of the non-profit organization Not 9 to 5 about the importance of challenging old systems to create a safer work environment where the voices of employees are heard and where mental health challenges are minimized.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality, speaks with Nick Di Donato, president and CEO of Liberty Entertainment Group, about how his company has overcome the challenges experienced during the pandemic through a renewed commitment to focus on its core business while taking care of its staff.

As part this episode of this episode of Table Talk, Rosanna Caira, editor of Foodservice and Hospitality speaks with Chris Locke, executive chef of Toronto’s Marben Restaurant. Locke speaks about his food philosophy and evolution as a chef, the myriad changes spurred by the lingering pandemic, and his journey to be a better leader while creating a more welcoming and hospitable environment for his...

In this episode of Table Talk, Rosanna Caira, editor of Foodservice and Hospitality speaks with Kyle Brown, co-founder of Unified Data Labs and an established entrepreneur specializing in food and information technology. The discussion focuses on the role that data analysis can play in better understanding the complex foodservice market while also helping operators effectively build their business...

In this edition of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with a quartet of educators about the state of hospitality education in Canada, examining how the pandemic forced major shifts in the delivery model of education to today’s students and what that means for tomorrow’s leaders and the hospitality industry.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine speaks with chef/educator Bashir Munye about being a passionate advocate for promoting quality foods representative of Toronto’s multi-cultural community and his quest to make the foodservice and hospitality industry a more diverse, better and equitable industry.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality, speaks with chef Imrun Texeira about his passion for the culinary arts, his new business curating menus for consumers in their own homes, and about his desire to make the industry a more hospitable and healthier place in which to work.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine, speaks with Matt Rolfe, coach, speaker, author, and entrepreneur about the importance of building high-performing teams and creating a winning culture through solid leadership and communication.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with Suzanne Barr, chef and social advocate about the state of the foodservice industry and the barriers she’d had to overcome to find her way in the culinary world.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine speaks with Adam Armelad and Oren Boravitch, co-founders of Kitchen Hub, Canada’s first Virtual Food Hall about how ghost kitchens are revolutionizing the takeout industry in Canada and the benefits and opportunities of having various food brands located under one roof.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with Domenic Primucci, president of Pizza Nova about the changes fueled by the pandemic, how the business continues to grow and evolve and what future opportunities might look like in the post-pandemic landscape.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks to Toronto celebrity chef Matt Basile, founder of Fidel Gastro’s, about the challenges and opportunities of starting an underground sandwich pop up to an internationally recognized food brand.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with Frazer Nagy, tech entrepreneur and president of Transparent Kitchen, about the importance of pricing your physical table real estate to ensure a profitable restaurant model.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with Lori Nickels, CEO of Second Harvest about her company’s social and environmental justice issues related to food recovery and how she has help build a local food charity that distributes healthy food into a national food support network.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with Adrian Niman, founder and executive chef of Toronto’s Food Dudes, about the ups and downs of running a successful restaurant and catering company through by the lingering COVID-19 pandemic.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine, speaks with Rocco Agostino, co-owner of Toronto’s Pizzeria Libretto and owner of Enoteca Sociale about how the COVID-19 pandemic has impacted his restaurants and how he’s been able to become more innovative in the face of adversity.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with Chef Michael Blackie of NEXT restaurant in Ottawa about his unique and creative approach to marketing his restaurant during the difficult days of the pandemic.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality, speaks with Christina Veira, general manager of Bar Mordecai in Toronto, about her varied experiences in the hospitality industry -- from being a spirits educator with WSET, a consultant and a restaurant general manager to being one of the 100 most influential figures in the global bar industry.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine, speaks with David Hopkins, president of The Fifteen Group Consultancy, about how COVID-19 is changing the restaurant experience and guest expectations.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine speaks with restaurateur Hal Roback about how COVID-19 fuelled the permanent closure of his popular and successful Frankie Tomatto's in Markham, Ont.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine, speaks with Daniel Hadida, chef at The Restaurant at Pearl Morisette in Jordan Station, in the heart of the Niagara region, about his guiding motivation to create a restaurant that delights restaurant goers while challenging the status quo.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality, speaks with three leading independent restaurant operators and chefs (Donna Dooher, Carl Heinrich and Patrick Saurette) about the impacts of COVID on their businesses and the need for change across the Canadian foodservice landscape.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine, speaks with Dan Morrow, vice-president, Food & Beverage, Maple Leaf Sports & Entertainment to examine how the iconic sports and entertainment complex has dealt with the impacts of COVID-19 and how the MLSE team is navigating a new NHL season amidst a different world.

In this edition of Table Talk, Rosanna Caira, Editor & Publisher of Kostuch Media Ltd. and Bruce McAdams, Associate Professor, of Hospitality, Food & Tourism Management at the University of Guelph, moderate a panel of this year's Top-30-under-30 winners as Kostuch Media celebrates achievement and excellence in the industry's young professionals. The Top 30 recognition program was established in 20...

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine, speaks with Andy Hickl-Szabo, professor at George Brown College in Toronto, to examine some of the structural problems that exist in the foodservice and hospitality industry and what can be done to fix them.