Selling Your Products to the U.S.A.: Trends, Regulations, and Risk Management
Presented by OMAFA. With the U.S. foodservice industry valued at over a trillion dollars, Canadian
A Success Story: Mo Jessa and the Evolution of Earls
Presented by Canadian Food Safety Group. Mo Jessa went from prep cook to President at
Leading the Future: Inspiring Passion, Elevating Standards, and Attracting the Next Generation of Hospitality Professionals
Presented by TIPS Academy. The hospitality industry is at a crossroads—staff shortages, complacency, and a
The Canadian Food System: Opportunities & Challenges for Your Menu
As global supply chains and trade relationships face increasing uncertainty, the foodservice industry must adapt
Ontario Craft Cider & Cheese: A Perfect Pairing
Presented by Ontario Cider Association. Celebrate the diversity of Ontario’s craft ciders and artisanal cheese.
Tech, Taste & Touchpoints: Optimizing Customer Experience in Food Halls & Food Courts
Presented by Kitchen Hub. In an era where online ordering, mobile apps, and self-serve kiosks
Made to Order: A Look at The Micro-Trends Shaping Foodservice
Presented by Circana. Today’s market presents a unique challenge—traditional broad-stroke strategies no longer resonate as
Made in Canada’s competitive advantage: The difference Canadian solutions for Canadian restaurants can make
Presented by Moneris. Canadian restaurants have unique needs. From adapting to changes in how customers
Indigenous Flavors and Stories with Chef Chris Commandant
Presented by ICAN – Indigenous Culinary of Associated Nations. Join celebrated Kanien’kehá:ka Chef Chris Commandant
86 Burnout: The Mind-Body Connection for Resilience in Hospitality
The hospitality industry is demanding and fast-paced. Many thrive in high-energy environments, but sustained stress