“Our staff are not trained or prepared to deal with angry, aggressive, or frustrated guests.” Karri Green-Schuermans An interview with Karri Green-SchuermansBy Matthew Fraser, Editor in Chief As the vaccine…
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Dealing with the rules and those who flaunt themBy Matthew Fraser, Editor in Chief For this restaurant, the procedure revolves around courtesy and consideration first extended to the customers and…
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Troubles for the industryBy Matthew Fraser, Editor in Chief Budding restaurateurs who can afford the million-dollar price tag are given the option of continuing the operation as is or rebranding…
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Grants offered to struggling businesses, but some say it’s not enoughBy Jessica Berget, Assistant Editor The province has yet to release official industry specific data that shows COVID-19 spreading in…
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The aura of old school dinersBy Brandon Yip, Senior Columnist “It’s even [harder] for us to estimate what’s going to happen in a month or two. Things change so fast;…
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End of the lineBy Brandon Yip, Senior Columnist Did you know that smorgasbord literally translates to ‘butter-goose table’? In the 2001 comedy action flick, Rush Hour 2, Detective James Carter…
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Industry says the last-minute liquor announcement left restaurants scramblingBy Jessica Berget, Assistant Editor “Guests literally were saying, no I’m not going to let you clear my wine, I paid for…
