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VOLUME 53, NO.3 | MARCH 2020<br />
CHALLENGES & OPPORTUNITIES: EXAMINING INDUSTRY DISRUPTION<br />
IN THIS ISSUE<br />
CHALLENGES & OPPORTUNITIES<br />
12<br />
30 STAND AND DELIVER Restaurateurs<br />
are grappling with the increased<br />
demand for third-party delivery<br />
32 GAINING GROUND Customer<br />
experience and convenience<br />
are driving the popularity of<br />
food-retail offerings<br />
14<br />
34 WASTE LAND The restaurant<br />
industry is putting its best foot<br />
forward to address food waste<br />
FEATURES<br />
36 LABOUR RELATIONS To attract<br />
and retain talent in today’s market,<br />
employers need to stand out from<br />
the crowd<br />
48<br />
DANIEL ALEXANDER [COVER: STELIOS LAZOS, COO OF SUNSET GRILL RESTAURANT LTD.]<br />
9 TOP CHOICE Shining the spotlight<br />
on the inaugural winner of F&H’s<br />
Employer of Choice Award<br />
12 HOT CONCEPTS Fishbone brings<br />
a taste of Portugal to GTA diners<br />
14 MORNING GLORY Changing<br />
demographics are causing a<br />
breakfast-and-brunch evolution<br />
27 TRIED AND TRUE Sunset Grill<br />
continues to find success by<br />
sticking with what works<br />
45<br />
38 SAFETY FIRST Food-safety remains<br />
a top priority for foodservice operators<br />
41 CHILL FACTOR New technology is<br />
making ice machines the stars of<br />
the show<br />
45 ORDER AHEAD Restaurant operators<br />
are taking control of the digital-<br />
ordering experience<br />
47 BREWING COMPETITION Big beer<br />
brands still dominate the market,<br />
but craft breweries are closing the gap<br />
DEPARTMENTS<br />
2 FROM THE EDITOR<br />
5 FYI<br />
11 FROM THE DESK OF NPD GROUP<br />
48 CHEF’S CORNER Greg Laird,<br />
The Tempered Room, Toronto<br />
FOODSERVICEANDHOSPITALITY.COM<br />
MARCH 2020 FOODSERVICE AND HOSPITALITY 1
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