News & Articles - food and beverage

  • lazy gourmet

    Compass Group Buys Lazy Gourmet

      Vancouver catering company The Lazy Gourmet has joined Compass Group Canada, a leading food service provider. The deal will see The Lazy Gourmet and its entire team of 130 join the company to further the locally-run business’ footprint in Metro Vancouver and beyond. Susan Mendelson, who co-founded The Lazy Gourmet in 1979, will stay on and continue to provide her veteran catering lens for the company, while long-time, award-winning general manager Kevin Mazzone will continue to take the reins…

    Breaking News

  • Turcot

    Chef Q&A: Patrick Turcot, Shaw Centre

      Shaw Centre executive chef Patrick Turcot found his passion for food and cooking when he was teenager and pursued his dream by graduating from the Institute of Tourism and Hospitality of Quebec. Chef Turcot started his career off joining the kitchen brigade at Fairmont Chateau Lake Louise, returning to work at the legendary Chateau Frontenac and sharing his culinary experience with students at Cégep Limoilou in Quebec City. Throughout his career, Turcot has received numerous awards and accolades and…

    Event Operations, Food & Beverage, People & Profiles

  • beer

    MTCC Supports Local Wine and Beer

      The Metro Toronto Convention Centre (MTCC) has announced that for the first time, 100 per cent of the wine and craft beer they serve will be locally sourced. This initiative reflects the centre’s ongoing commitment to support local businesses and showcase the best Ontario has to offer. “As Canada’s largest convention centre, it’s important for us to lead by example, support local businesses and make a positive impact on the region,” said David Procopio, director of food and beverage…

    Breaking News, Uncategorized

  • Chef Lampard

    Chef Q&A: Duff Lampard, MTCC

      When it comes to creating menus not typical of the North American convention scene, look no further than chef Duff Lampard. The executive chef of the Metro Toronto Convention Centre (MTCC) in Toronto has more than 20 years of experience in some of the most renowned hotels across Canada. He has also worked in London, England where he brought to life exciting menus for renowned clients such as Chanel Paris, The National Gallery and Sir Richard Branson. He took…

    Event Operations, Food & Beverage

  • food F&B

    Trends and Challenges for F&B Events

      As meetings and events continue to shift back to an in-person format again, what will food and beverage (F&B) look like? The pandemic and the changing health restrictions on events (large gatherings) have been a huge struggle for the industry. It has forced many companies out of the business and those left standing have had to adapt, change, and innovate. Corporate Meetings Network asked two industry experts — Kori Gorman, director of events and catering, Eatertainment Hospitality Inc. and Shannon…

    Event Operations, Food & Beverage

  • Fun Virtual Event Activities to Boost Audience Participation

    As stay-at-home orders press on and vaccines are still only available for frontline workers and the most vulnerable, the events industry continues to move ahead in the virtual realm. While many attendees are now used to online events, they are also increasingly prone to burnout and fatigue given the amount of time spent in front of a computer these days. So, how do you stop your audience from zoning out? Until we can offer hybrid options or in-person events once…

    Virtual Events

  • Four Seasons earns 25 Michelin stars at 17 restaurants worldwide

    Press Release Long considered the highest honour for the world’s very best chefs and restaurateurs, the prestigious Michelin Guide continue to map a sparkling path of outstanding dining experiences for travellers and gourmands. This year, Four Seasons Hotels and Resorts earned a record 25 Michelin stars at 17 celebrated restaurants worldwide providing a gateway to the Four Seasons experience. “Exceptional culinary experiences are the backdrop to some of life’s best moments,” says Christian Clerc, president, worldwide hotel operations. “Whether an international traveller or…

    Breaking News

  • MTCC conventions

    Unconventional: The Metro Toronto Convention Centre does local, and they do it big

    Last year, the Metro Toronto Convention Centre saw 1.5 million conference goers, event planners, salespeople, presenters, exhibitors, speakers, tech workers and myriad other people and professions stroll through its massive atrium in downtown Toronto. Week to week the MTCC shifts from the centre of one professional universe to another, enabling thousands of people at a time to gather, network and transact. It amounts to a lot of commerce for the out-of-towners and Toronto both. Last year, the MTCC reported that…

    Event Operations, Food & Beverage

  • Inspiring Food: A recipe for success

    By Leanne Andrecyk and Remi Lefebvre For generations, people have been gathering in groups to confer for myriad reasons — to share knowledge, exchange views, strategize, review practices and develop new solutions. Regardless of the conference or event goal, bringing a group of people together successfully requires more than just satisfying the hunger for knowledge. You don’t have to be a foodie to realize food is an automatic connector between people and can be the conversation starter in any group…

    Event Operations, Food & Beverage

  • The Hospitality Connection: The dish on industry F&B best practices

    By Michael O’Doherty While technological advancements have reduced the amount of face-to-face time we spend with each other, there truly is no substitute for being together at a live event in person — among your peers, your colleagues and your friends. And yes, I am biased, but let’s talk today about one of the most important yet overlooked parts of a successful meeting or trade show. I’m talking, of course, about the food. The food and beverage offerings are a…

    Event Operations, Food & Beverage

Venue & Supplier Profiles