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VANCOUVER, British Columbia, April 17, 2019 (GLOBE NEWSWIRE) -- As part of Mott 32’s efforts to raise the bar for environmental sustainability in Chinese fine dining, and to celebrate Earth Day 2019, Mott 32 Vancouver will donate 15% of the proceeds from every Ocean Wise dish sold to Ocean Wise in support of their ocean-sustainability programs.

In addition to their ongoing commitment to sustainable practices in both food service and business, Mott 32 Vancouver’s soon to be released Spring/Summer menu will feature dishes created using locally sourced ingredients, Ocean Wise seafood, and environmentally conscious cooking methods.

When Mott 32 group owner and operator, Maximal Concepts, decided to expand their flagship brand, Vancouver’s eco-conscious mentality played a significant role in enticing the group to open their first international location on Canada’s West Coast.

Partnering with Canadian food businesses that were known for their ethical practices and sustainability as well as their standards for quality, was a top priority for the team from the very beginning. Maximal Concept’s Culinary and Managing Director, Malcom Wood, was keen to have Mott 32 Vancouver’s menu feature as many local ingredients as possible.

“Instead of flying in ingredients from all over the world, we want to make the most out of the bounty of incredible ingredients that are available locally and cultivated on Canadian soil. This allows us to minimize the environmental impact of our food sourcing, and it also gives us the opportunity to invest in local farms and suppliers.”

Mott 32 Vancouver’s dedication to creating exceptional fine dining experiences goes beyond the restaurant’s stunning décor and award-winning service. For Head Chef Kai Chung Lai, the story behind each ingredient –where it came from, and how it was prepared—is an essential part of what makes a dish truly unforgettable.

“What sets Mott 32 Vancouver apart from other restaurants is that we really focus on using high-quality ingredients; paying close attention to sustainable sourcing and how dishes are prepared in our kitchen.”

 
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TORONTO, April 09, 2019 (GLOBE NEWSWIRE) -- Restaurants Canada, a national association representing more than 30,000 foodservice and hospitality businesses across Canada, is thrilled to welcome the Saskatchewan Hotel & Hospitality Association (SHHA), who for over 80 years has been representing the hospitality industry to government, suppliers and the public provincially, into its growing network of association partners.

Through this partnership agreement, SHHA’s foodservice operators will be recognized as Association Members of Restaurants Canada, gaining access to benefits, including national affinity partner programs, digital communication, education and research assets, as well as access to Restaurants Canada industry events.

“The hospitality industry wins when we work together,” said Jim Bence, President and CEO of the SHHA. “Partnering with Restaurants Canada gives us a stronger voice that can advocate more effectively on behalf of the foodservice and hospitality industry in Saskatchewan. There is strength in numbers.”

“It’s an honour to be partnering with the SHHA, an association with such a rich history in the province,” said Christopher Barry, Director of Membership at Restaurants Canada. “We look forward to growing our collective voice and extending our programs and resources to support the growth and success of the foodservice and hospitality industry in the province.”

With commercial foodservice sales projected to grow an average of 3.5 per cent in Saskatchewan over the next five years, SHHA and Restaurants Canada working closely together will allow both organizations to better represent the needs of the foodservice and hospitality sector both within the province and nationally, and will allow for best possible outcomes for their members.

 
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TORONTO (April 5, 2019)– Smoke’s Poutinerie announces the official launch of their national franchising EDU-TAINMENT Program benefiting Canadian post-secondary graduates by providing them with an opportunity to jump aboard the Smoke’s Poutinerie Rock ‘n’ Roll Gravy Train with a 50% discount off all franchise related fees.*

This original franchising initiative is the brain-child of Ryan Smolkin, Founder and CEO of Smoke’s Poutinerie who remembers the challenges faced when starting out as a serial entrepreneur. "I’m excited to inspire young, ambitious students with aspirations to own their own businesses. I can’t wait to bring this unique partnership coast-to-coast. My main goal is to pave the way for students who are in the same position I was when I was finding my way in university,” said Ryan. “I am totally stoked to be the first in this industry to support students in their journey toward entrepreneurship – I really want to give them opportunities I didn’t have."

In addition, any post-secondary student attending one of Ryan Smolkin’s presentations during his ongoing Canada-wide speaking tour can enter an exclusive competition (1 entry/year) for a 100% discount off all franchise related fees.*

 
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April 2, 2019

This surge in popularity of delivery apps is not only in affecting how restaurants operate, but how they’re structured all together. Brittain Brown, President of Canadian restaurant tech company Givex, has seen the impact these apps have had and is available to shed insight into the next wave of restaurants trends including:

  • Dark kitchens - As quick delivery times are becoming the expected norms, restaurants are having to open “dark kitchens” -  remote, mini-kitchens dedicated to pumping out meals quickly to meet demand
  • The New Quick Service - Even quick service restaurants are changing their game, building restaurant storefronts that are limited to pick-up counters only, designed for online-order pick-up in high-density areas
  • Taking delivery in-house - The rise of delivery apps has resulted in overcrowding tablets in each restaurant and delivery drivers crowding the ordering area. To combat this, many restaurants are reverting back to managing food delivery themselves.

Learning how to keep up - All that said, many restaurants are working to simply keep up. By implementing the right restaurant technology, restaurants are able to reduce errors and streamline the order to delivery process

 

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