October 2019 Digital Issue
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VOLUME 52, NO.9 | OCTOBER <strong>2019</strong><br />
CONTENTS<br />
SPECIAL EQUIPMENT FOCUS: A LOOK AT WHAT’S NEW IN EQUIPMENT OFFERINGS<br />
IN THIS ISSUE<br />
EQUIPMENT SPECIAL<br />
25<br />
31 STEEPED IN HISTORY<br />
The story behind the<br />
success of Garland/Welbilt<br />
16<br />
FEATURES<br />
14 MENTORING MATTERS<br />
Mentoring programs offer benefits<br />
for employers and employees alike<br />
15 TOP-30-UNDER-30<br />
Daniela Alhanova, Assistant Food<br />
& Beverage Manager, Sheraton<br />
Centre Toronto is profiled<br />
16 CULINARY ROAD TRIP<br />
Well-travelled diners are fuelling the<br />
popularity of globally inspired cuisine<br />
ON THE COVER: Chef Daniel Hadida,<br />
The Restaurant at Pearl Morisette<br />
Photography by Jeff Kirk<br />
35 BEYOND THE STATUS QUO<br />
Consumer trends are driving<br />
equipment choices in restaurants<br />
39 THE SUM OF ITS PARTS<br />
The <strong>2019</strong> Equipment Trend Report<br />
49 TABLETOP TECH<br />
Tableside and tabletop tablets<br />
are gaining popularity<br />
25 A YEAR IN NIAGARA: SUMMER<br />
The third instalment in our series<br />
on The Restaurant at Pearl Morissette<br />
51 SHAKEN, NOT STIRRED<br />
Sustainability is driving cocktail<br />
innovation in Canadian restaurants<br />
31<br />
DEPARTMENTS<br />
2 FROM THE EDITOR<br />
5 FYI<br />
13 FROM THE DESK OF NPD GROUP<br />
52 CHEF’S CORNER: Angus An,<br />
Maenam, Popina, Vancouver,<br />
52<br />
FOODSERVICEANDHOSPITALITY.COM<br />
OCTOBER <strong>2019</strong> FOODSERVICE AND HOSPITALITY 1
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