As foodservice operators know only too well, food is central to the success of any restaurant operation. Foodservice and Hospitality’s annual signature issue takes a comprehensive look at the many faces of food – from farm to table, highlighting the chefs who prepare it to the producers and purveyors that supply it. This issue’s featured chefs represent a handful of Canada’s Michelin-star chefs to find out what makes them excel at what they do. As a salute to Food Day Canada to mark its 20th anniversary, F&H is proud to present a special timeline highlighting the evolution of restaurants in Canada. Additionally, F&H also highlights three of the industry’s top sommeliers, and takes a look at how chefs are re-thinking the role beef plays on the menu ― this and so much more in the July/August issue of Foodservice and Hospitality. Happy Reading!
