• Feature: Mark McEwan

    By Jessica Lee

    Mark McEwan moves like a fish in water at his high-end grocery store in North York. He is the boss after all. He laughs with his staff, adjusts products and greets customers with a sincere smile.
    Dressed in a pressed navy blue suit with a pale blue dress shirt underneath, he looks every bit the part of a proud owner.

    After over 35 years in the food industry, McEwan has opened four restaurants, a grocery store and two catering companies. He has also publihsed two, stars in two television shows and started an eco-friendly pots and pans line.

    But it wasn’t easy getting there.

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Local Food

By Hina Jasim Chefs in Toronto are gearing their menus to a sustainable trend: locally grown foods. Bonita Magee, project manager of Get Local, a program from British Colombia brings restaurants and farmers together. “There’s an odd disconnect with what people are eating and their lack of knowledge of where it’s coming from,” Magee said. … Continue reading

Red Tape

By Yeamrot Taddese Liquor licence, check.  No smoking signs, check.  Elevator safety requirement, check.  Alarm system, check. Correct kitchen sink positioning, check. If your regulatory compliance checklist looks like this, you’re probably less than a quarter of the way to completing your requirement before you could open a full-service restaurant. In addition to hiring, firing, … Continue reading

Applications and Appetite

Yeamrot Taddese Gus Lazzara holds his iPhone in the air to find out the name of the song playing at work and soon consults the same gadget about where to eat dinner. With mobile applications “for almost everything,” this smartphone junkie and self-proclaimed foodie is one of many Torontonians whose appetite is linked to apps. … Continue reading

Feature

By Jessica Lee Mark McEwan moves like a fish in water at his high-end grocery store in North York. He is the boss after all. He laughs with his staff, adjusts products and greets customers with a sincere smile. Dressed in a pressed navy blue suit with a pale blue dress shirt underneath, he looks … Continue reading

George Brown Courses

By Hina Jasim James Carnevale, a former graduate of the Food and Beverage Management program at George Brown, credits his success to the program. “George Brown taught me how to serve and read people,” Carnevale said. “It taught how to deal with my employees and customers.” Running a restaurant is something that requires loads of … Continue reading