Vancouver - Wednesday, March 4 - SilverChef, Canada’s leading hospitality financier, has announced the winners of The SilverChef Hospitality Awards, which recognize the highest standards in Canadian hospitality for innovation, sustainability, and social responsibility and impact. This year’s winners include: Radical Gardens, Somun Superstar and Ozzy’s Burgers.

Each category winner has secured $5,000 in commercial equipment from SilverChef to help grow their business. Radical Gardens - the winner of both the Communitarian Award and the Hospitality Business of the Year - was awarded a total of $10,000 in commercial equipment. The winners were announced on March 3 at an awards ceremony at the RC Show 2020 in Toronto.

The winners and runners-up under each category include:

Hospitality Business of the Year: From the six finalists, the hospitality operator with the highest overall score was crowned the Hospitality Business of the Year, receiving an additional $5,000 reward in commercial equipment. 


WINNER: Radical Gardens - Timmins, Ontario.


Momentum Award: This award recognized establishments that have made the largest leap forward in terms of sustainability or environmental conservation.


WINNER: Somun Superstar - Toronto, Ontario

Runner-up: Knifey Spooney - Kingston, Ontario

Entrepreneur of the Year:This award recognized a new business that had introduced an innovative technology or service offering.


WINNER: Ozzy’s Burgers - Toronto, Ontario

Runner-up: Just Bite Me Meals - St Albert, Alberta

Communitarian Award: This award recognized hospitality operators with the highest standards of social responsibility, either through charitable giving or hiring practices that impact their local communities.


WINNER: Radical Gardens - Timmins, Ontario

Runner-up: Punk Rock Pastries - Vancouver, British Columbia

Robert Phelps, President of SilverChef, said: “We’re delighted to celebrate the winners of the SilverChef Hospitality Awards. The calibre of finalists was inspiring, and we were impressed by the level of creativity and originality from hospitality operators across Canada. However, what particularly stood out was the hospitality owners’ ongoing commitment to tangibly impact their communities - whether from an environmental or social perspective. It’s this unwavering commitment to innovation that makes our hospitality sector such an exciting and dynamic community to be a part of.”

Brianna Humphrey at Radical Gardens commented: “Radical Gardens has always put purpose and impact at the heart of its business ethos, so we’re thrilled to have won both the Communitarian Award and the Hospitality Business of the Year. These awards not only recognize our hard-working team, but also our local community who continue to support Radical Gardens day in, day out.”


Alen Zukanovic at Somun Superstar said: “Food waste is a major issue in the hospitality industry and it’s essential that the sector creates more sustainable solutions to minimize this environmental impact. We’re therefore delighted to have won the Momentum Award: it’s an ongoing process to manage our food waste and move towards a more sustainable business model, but it’s great to be recognized for the work we are doing already. This award will inspire us to continue innovating.”


Turgay Kirbiyik at Ozzy’s Burgers commented: “We’re excited to have won SilverChef’s Entrepreneur of the Year award. As a new hospitality operator it can be challenging to navigate the unexpected hurdles that come with opening a new store, so it’s fantastic to be recognized for all the hard-work, determination and effort that has gone into the past few months. We’re now looking forward to seeing our business grow and flourish.”   

Entry to the awards was open to all hospitality operators across Canada, via The SilverChef Hospitality Awards website.

Keep updated of further SilverChef Hospitality Awards news by following along on Twitter @SilverChefCa, Instagram @SilverChefCa and Facebook @SilverChefCanada, using the hashtag #ImpactfulHospitality.


March 4, 2020

The Guild of Fine Food has announced that the World Cheese Awards will be held in the Spanish Principality of Asturias this year, taking place in Oviedo on Wednesday 4 November. Forming part of the Asturias Paraíso Natural International Cheese Festival 2020, run by the Instituto del Queso, the 33rd edition of the competition will headline a four day festival dedicated to cheese, staged at the city’s awe-inspiring Palacio de Exposiciones y Congresos.

Uniting the global cheese community, from cheesemakers to cheese lovers and everyone in between, World Cheese Awards 2020 is set to be bigger and more international than ever before, following a record-breaking 3,804 entries from 42 different countries judged in Bergamo, Italy last year. Due to take place on the first day of the International Cheese Festival, running from Wednesday 4 November until Saturday 7 November, the World Cheese Awards judging will signal the start of one of this year’s most important gastronomic events.

Welcoming judges from over 30 different countries, cheese from six continents and followers from every corner of the globe, Oviedo will become the centre of the cheese world this November. Building upon the Asturias region’s rich cheesemaking heritage, the International Cheese Festival will present a packed programme of events for both consumer and trade visitors, including an exhibition, a cheese market, a scientific cheese congress, tours of the World Cheese Awards judging arena, experimental tasting sessions, an Asturian Agriculture Forum and even a gastro cheese comedy line-up.

John Farrand, managing director of the Guild of Fine Food, organisers of the World Cheese Awards, commented: “It gives me great pleasure to announce Oviedo as the host city for WCA 2020, following an extremely impressive bid from the Principality of Asturias, the City Council of Oviedo and the Instituto del Queso. We received interest from potential host cities across the world, but the opportunity to bring WCA to Asturias was too good to miss, not least due to the region’s whole-hearted commitment to its food culture. From the peak of the mountains to the depths of the sea, this is one part of the world where you truly can eat the view. With up to 4,000 cheeses from over 40 different countries expected at WCA 2020, the competition will be bringing a global celebration of cheese to Oviedo, putting the city firmly on the map of top international food destinations. Thousands of food professionals, buyers, retailers, consumers and tourists will be making their way to the city for one of the biggest cheese events the world has ever seen, creating a lasting food and drink legacy for the region.”

Luisa Villegas, managing director of Instituto del Queso, organisers of the International Cheese Festival, added: “It’s a wonderful opportunity to have a date set in the world calendar of gastronomy and cheese. It will be a meeting point to speak about science, health and the food of the future. Indeed, the Festival wants to build a space where technology, traditional artisan cheesemakers and science-based novel biotechnological processes will align together to work towards new business models. Cheese has to set an example in innovation, and of course, the producers, the cheesemakers, and the agrifood industry will be the main protagonists of the Festival.”

The World Cheese Awards will take place on Wednesday 4 November, forming part of the International Cheese Festival, which will run from Wednesday 4 November until Saturday 7 November at the Palacio de Exposiciones y Congresos in Oviedo, Spain.


Washington, D.C. (February 27, 2020) – Today, the National Restaurant Association released its 2020 State of the Restaurant Industry Report which examines key factors impacting the restaurant industry including the current state of the economy, operations, workforce, and food and menu trends across segments from quickservice to fine dining. The report is an authoritative look at the industry and its challenges and opportunities based on a range of national surveys of restaurant owners, operators, chefs and consumers.

Key findings regarding economic conditions include:

  • Restaurant industry sales are projected to reach a record $899 billion in 2020, with the moderate 4% growth rate mirroring general economic conditions.
  • Consumers will continue to be the driving force in the economy, buoyed by a healthy labor market and strong household balance sheets.
  • Consumers’ pent-up demand remains elevated, with nearly half of all adults saying they want to use restaurants more frequently.

  • “Now in its eleventh consecutive year of growth, the restaurant industry is adapting to consumer preferences faster than ever before,” said Hudson Riehle, senior vice president, research and knowledge group, National Restaurant Association. “Consumers tell us they want to use restaurants more than they are now, and the challenge for the industry is meeting consumers where they want to be. We expect this year will see growth in off-premises options, technology that streamlines operations, and more restaurants that are talking about their increased sustainable and eco-friendly practices.”

Opportunity lies in off-premises

Off-premises will be a prominent force of growth in 2020. To be successful, restaurant operators will look to strike the perfect formula of on- and off-premises for their business as consumers strive for convenience, but continue to look to the social escape that restaurants provide. When asked about ways in which restaurants could incorporate more technology, consumers primarily mention frictionless, convenience- and service-enhancing items, rather than people-eliminating items. Other key takeaways on operations include:

  • Restaurant operators are generally positive about business conditions, but they anticipate ongoing challenges that impact both the top and bottom lines.
  • Off-premises will be a major driver of sales growth in 2020 and beyond, and many restaurant operators are devoting more resources to this side of their business.
  • Restaurant operators agree that the use of technology provides a competitive advantage, and as such are investing in customer-facing technologies that will enhance service and convenience for their guests.

Employment opportunities abound 

The restaurant industry remains one of the economy’s most important employers – for a year or for a career. Sixty-three percent of adults report working in the restaurant industry at some point during their lives; 48 percent held their first regular job in a restaurant. Employee recruitment and retention continues to be a major challenge for operators in 2020, with low unemployment rates and growing job openings. However, of the job openings filled in 2019, nearly half of them were filled by either new entrants to the workforce or people promoted from other positions in the same restaurant. Other key statistics on the state of the workforce include:

  • More Jobs: The restaurant industry will provide a projected 15.6 million restaurant and foodservice jobs in 2020.
  • Good Jobs: The restaurant workforce is as diverse as the communities it serves, and the industry will offer up additional employment opportunities at all levels of the business this year.
  • Opportunity for All: Older adults’ representation in the restaurant workforce will continue to grow, as their numbers in the labor force are expected to rise sharply.

Healthy, sustainable options increase alongside changing alcohol preferences

Consumer interest in healthy menu options will remain strong in 2020, and consumers will make decisions based on the availability of healthy offerings. Alcohol is a key driver of sales in the fine dining segment, with nearly two-thirds of orders including alcoholic beverages. In 2020, alcohol will expand further beyond this segment with operators in all but one category planning to increase their alcoholic beverage offerings to keep up with changing consumer tastes and preferences. Key figures on food and beverage trends include:

  • 76 percent of adults say they are more likely to visit a restaurant that offers locally sourced food and 79 percent of adults say they are more likely to visit a restaurant that offers healthy menu options.
  • 65 percent of millennials say they are more likely to go to restaurants that offer locally sourced alcoholic beverages.
  • 53 percent of chefs indicate that low-alcohol beers and cocktails will continue to rise in popularity in 2020.

“Consumers are embracing the industry more as they continue to shift their spending away from physical items and towards experiences. This opens channels of opportunity and growth in food, beverage, and technology. We’re excited to see how these trends and developments play out in 2020 and beyond,” said Riehle.

Go here for more information or to access the full report.


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