In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine speaks with well-respected and renowned chef Ned Bell about the challenges and successes of opening a new business ─ the Naramata Inn in B.C.’s Okanagan ─ during a global pandemic.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with Toronto chef and food activist Joshna Maharaj about the state of Canada's food systems and how by working together we can build a value-based foodservice industry that prioritizes good food, hospitality and sustainability.

In this edition of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with Connie de Sousa and John Jackson, co-chefs and partners of one of Calgary's most successful restaurant groups. The partners speak about the challenges and opportunities of running four restaurants amidst a global pandemic.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine speaks with chef Ted Corrado about the state of the restaurant industry, as well as how his attempts to create elevated experiences for customers with cannabis as a starring role on the menu got thwarted by the onset of COVID-19.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with Ryan Smolkin, founder and president of Smoke's Poutinerie about the challenges of operating during the early days of the pandemic and what his company is doing to keep the business sustainable moving forward.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine, speaks with Arlene Stein, founder and executive director of the Terroir symposium to discuss how the international foodservice community has been affected by COVID-19 and what North Americans can learn from the European experience.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine, speaks with Andrew Oliver, president of Oliver Bonacini Restaurants to examine how his multi-unit foodservice company has handled the COVID-19 crisis and what the future looks like as we slowly move to the fall season and into Month Six of the global pandemic.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine speaks with Ivana Raca, chef and co-owner and Jennifer Cobourn, co-owner of Toronto’s Ufficio Restaurant to find out how the COVID-19 pandemic has impacted their restaurant and what it means to live with uncertainty.

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with chef/owner Scott Vivian of Beast Restaurant in Toronto to discuss the challenges of operating an independent restaurant during COVID-19 and how he's planning to move forward in this New Normal.

In this episode, Jay Ashton from Sysco talks about the expanded services that the broadline distributor offers to restaurants, and how these services are helping position itself as more than just a distributor. While food distribution is the core of the company’s business, the distributor also sees itself as an important resource for menu ideas, research and culinary development.