New Revenue Opportunities
Learn about pop-ups, meal kits, ghost kitchens, delivery and retail as new streams of revenue during the pandemic and why these models are here to stay.
Recruitment & Retention of Labour in Our Sector
With recruitment and retention being one of the key issues for our industry post-pandemic, our panel of experts discusses strategies on how to keep employees happy and engaged.
Tackling the Supply Chain
From increased food costs to liquor shortages, our panel of experts share how to prepare and plan for the health of your business today and into the future.
Inclusive & Diverse Businesses
Learn how to break down systemic barriers and biases to create change and encourage inclusivity in your own kitchens and operations.
State of the Industry: Consumer Trends & Demographics
Join Chris Elliott, Senior Economist, Restaurants Canada along with the country's top research companies as they share the findings of their on-going research and where the industry is headed.
A New Level of Sustainability with Douglas McMaster
Become inspired by Britain's best young chef, pioneer, trailblazer and operator of Silo, an entirely zero-waste restaurant designed from back to front, always having the garbage bin in mind.
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