Famous RC Show is back with a vengeance

Famous RC Show is back with a vengeance

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One of the country’s most powerful foodservice trade shows is back with a vengeance, in a bricks and mortar setting that is already garnering excitement and praise from the hospitality industry.

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The RC (Restaurants Canada) Show is gearing up to take place next Monday, May 9 at Toronto’s Enercare Centre, assembling a stellar group of industry giants that range from top chefs to food purveyors to established trend experts in a three-day event promising to draw thousands from the nation’s food industry in an effort to bring about the changes needed to help build back Canada’s hospitality industry.

This national, non-profit association’s show’s focus is going to be on the food revolution that will be taking place across the country – and everything’s on the table! From addressing the tumultuous changes to the restaurant industry in general (an industry that has suffered tremendously during the two years the pandemic first descended) to a re-imagination of meals, menus and foods in general, not to mention the health and well-being of those who work in the industry.

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We’re in for exciting times. There will be discussions, demonstrations, chefs’ judging and opportunities to see the latest coming to everyone’s tables. There’s even word cocktails will be re-created from food waste.

This 77th edition of the RC Show will offer a hybrid event with eight curated pavilions, hundreds of products and services, 250 plus speakers across five stages, six competitions and four networking events alongside a virtual platform broadcasting live programming. There’s even the introduction of a special virtual marketplace.

Organizers say they’ll be bringing together the latest advancements in everything food and beverage related, to the current news on technology, sustainability and profitability, with the core messaging all about rebuilding and reviving Canada’s food scene.

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“We are so excited to be back and in-person,” said Brenda Halkiw, Strategic Partnerships, Restaurants Canada, in a  recent email interview. “It’s clear that people in our industry, as well as consumers are eager to get back to a new normal. When restaurants shut down, we lost something in our communities. Restaurants and bars are where we go to create wonderful memories – let’s get back to that. RC Show is the place to bring the industry together to connect, learn and grow.”

“This past year has sparked a lot of change and with that revitalization comes innovation and exciting new developments,” added company officials in a recent media release. “Bringing together the latest advancements from the trade show floor (will focus) on rebuilding and reviving Canada’s food scene.”

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“With so much happening around us as a result of the pandemic, this is the place for industry professionals to meet face-to-face, experience the innovation that has come out of the pandemic, hear/learn from colleagues and thought leaders,” said Halkiw, adding “this is where we come together to innovate – from solution-based content to finding new ways to REVIVE the industry. Diners have spoken and they want to see change.”

Some of those in attendance include:

– Celebrity chef, TV host and restaurateur, Roger Mooking, who talks about how the industry addressed some of the other biggest issues including supply chain challenges caused by COVID-19 which forced the global economy to a standstill.

– Keynote speaker, New York Times bestselling author and founder and CEO of Trend Hunter Jeremy Gutsche, who shares why he believes the Roaring ’20s are back and what you need to do to emerge successfully from this period of chaos.

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Sylvain Charlebois, scientific director, Agri-Food Analytics Lab, Dalhousie University and panelist – some call him the voice of Canada’s food industry – who will share successful learning and insights from the past year.

– Canadian Food Innovation Network’s Dana McCauley, chief experience officer on companies who are paving the way for a better future with technology that is improving farming practices, supporting supply chains and reducing waste.

– Well-known chefs talking about how the pandemic forced them into successful innovation, with executive chef Donna Dooher of Mildred’s Temple Kitchen discussing how the pandemic turned her world-renowned brunch into successful, elevated signature chef meal kits company.

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– Hear all about the creative turns certain chefs such as chef, TV personality and entrepreneur Matt Dean Pettit took, and why these changes are here to stay – including  the creation of ghost kitchens, expanding into retail, and how businesses have taken advantage of and innovated with meal kits and subscription services, as well as community building pop-ups and more.

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International Chefs on the Culinary Stage

– Discover Italian, Peruvian, Brazilian and Japanese cuisine with tips from some of the top global chefs in attendance, who will share how to incorporate their national flavours onto your menus.

New products to look out for

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