Table Talk with Rosanna Caira

In this episode of Table Talk, Rosanna Caira, editor and publisher,  Foodservice and Hospitality magazine looks at the  growing popularity of Ghost Kitchens, Virtual Kitchens and Food Halls, and other hybrid models of Takeout and Delivery, with three leading industry experts: Oren Borovitch, co-founder of Kitchen Hub, John Lettieri, president and CEO of Hero Burger and George Jacobs, founder of Ac...

In this episode of Table Talk, Rosanna Caira , editor and publisher of Foodservice and Hospitality, talks with Steve Kampstra, president of Gordon Food Service, Canada, as well as Mike von Massow, professor and food economist at the University of Guelph, and Sylvain Charlebois, professor at Dalhousie University and director, Agri-Food Analytics Lab, to delve into supply chain dynamics and assess t...

In this special COVID-19 edition of Foodservice and Hospitality's Table Talk podcast, editor and publisher Rosanna Caira speaks with Frank Hennessey, president and CEO of Recipe Unlimited, Alex Rechichi, president of Crave It Restaurants and Anita Mancuso, owner of Toronto's Sotto Voce restaurant to discuss a new industry-led coalition called One Table and its efforts to unite restaurant operators...

In this special edition of Table Talk, editor and publisher Rosanna Caira talks to Hero Burger's president & CEO John Lettieri and Redberry's CEO Ken Otto to discuss the impact of COVID-19 on the company's take-out and delivery business.

In this episode of Table Talk, editor/publisher Rosanna Caira speaks with several leading experts in the foodservice and hospitality industry to assess how COVID-19 is impacting restaurants and hotels across Canada, while examining the efforts being taken to help the industry survive during this unprecedented time.

In this episode, Jean-Francois Archambault, founder of La Tablee des Chef, talks about the importance of food-recovery systems as a way to reduce food waste while helping those in need. In 2002, the former hotel sales manager created a turnkey solution to food recovery, making it easy for chefs to send their surplus of prepared food into communities that need it.

In this episode chef Missy Hui talks about being a woman in a male-dominated industry. From working in the kitchens of some of the most successful restaurants to now scouting new locations for her first solo venture, Hui talks about the importance of having confidence in yourself, standing up for your convictions and stretching your horizons.

In this episode, University of Guelph associate professor Bruce McAdams examines some of the challenges that have consistently plagued the hospitality industry — from recruitment and retention to low wages and long hours. McAdams looks at what companies need to do to effectively change the prevailing attitudes and perceptions in order to appeal to changing demographics all the while enhancing the...

In this episode John Higgins, director of the Centre for Hospitality & Culinary Arts Centre at George Brown College, talks about Canada’s culinary coming of age, touching on how restaurants have changed to mirror the growing sophistication of today’s customer base. Find out how today’s chefs are impacting the restaurant industry using local product while promoting global favours to create a distin...