Page 6 - MENU Magazine - Sept/Oct 2017
P. 6
50 15 contents
G I N
disrupting with style
LABOUR
& P L A N T S
here to stay and it’s big business
$ 18.95
September / October 2017 menumag.ca
ON THE COVER:
The ginger, grapefruit and thyme Gin and Tonic: an elegant and spirited autumnal cocktail. Look inside for the recipe from SpiritHouse.
GATHERINGS
9 Event Calendar
11 Member pro le: The King of Donair
12 Member pro le: Irving Oil Big Stops
BACK OF HOUSE
15 Plant-based eating:
here to stay and it’s big business
19 Can restaurateurs avoid the “retail apocalypse”?
MAIN COURSE
22 Top ways to make money now... there’s always something to learn, with advice from the insiders
27 The Bene ts of Going Green:
cost savings is a practical bene t that makes going green a wise decision for any foodservice operation
the debate over minumum wage
6 MENU SEPTEMBER / OCTOBER 2017
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