In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine speaks with Vancouver chef/restaurateur Vikram Vij about the changes fuelled by the pandemic, the impact on his restaurants and the lessons learned by having to re-structure his business to move forward in a post-pandemic world.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine speaks with Rudi Fischbacher, Dean of Toronto’s George Brown College Centre for Hospitality and Culinary Arts about his new role as Dean, his plans for continuing to deliver quality education and his views on how the industry and the college system can better work together to deliver quality education to today’s students and tomorrow’s leaders.

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 team.

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.