Bakers Journal

RC Show to explore future of food

December 8, 2017
By Bakers Journal

Toronto – The 2018 Restaurants Canada Show, set for Feb. 25-27, 2018, at Toronto’s Enercare Centre, will focus on what’s new in taste, trends and technology and what the future of food will look like.

According to a news release from Restaurants Canada, the show will feature several new elements, including:

  • Space to Spoon – Canada’s Space Agency and the Canadian Agriculture and Food Museum will highlight Canada’s world leadership in satellite technology that supports farmers, the supply chain and the food we grow, serve and eat. Attendees can learn about sustainable agriculture and the Future of Food during a panel discussion including keynote creative scientist and food futurist Irwin Adam.
  • RC Leadership Conference: Profits from the Prophets will cover key issues, provide consumer insights and deliver innovative solutions to improve operators’ bottom lines. Moderator Tony Chapman will lead industry experts Jon Taffer, Tom Feldstein, Aaron Allan, Alan Smithson in a discussion.
  • Breakfast With Champions will take place at the Heritage Court at the Enercare Centre. Doug Hall from Eureka Ranch will deliver an inspiring keynote discussing the power of engineering innovation in products and the workplace to lead in today’s competitive marketplace. Restaurants Canada will announce the Industry Leadership Award, followed by an open panel discussion featuring leading experts.
  • The RC & Garland Culinary Competition will see chefs compete to create the most innovative dish that will positively influence a menu’s bottom line.
  • A showcase of innovative concepts, products and proven models with revenue-generating possibilities will be locate in the Food Innovation Experience area on the show floor, with a series of pop-up concepts from the Toronto Container Company.
  • A bar and beverage event will showcase top Canadian and international industry professionals and interactive workshops on such topics as hospitality training, efficient bar ergonomics, non-alcoholic mixology and distilled and fermented products.

The show also will feature more than one thousand booths and include pavilions focused on the world (featuring Italian Bellavita Expo, Mexico and Jamaica); Ontario; Quebec; Canada; eco-friendliness (featuring LEAF certification experts); bar and beverage; specialty foods (featuring a Gluten-Free Bar); technology; coffee, tea and sweets; and a learning lounge for ask-the-expert mini sessions.

“Not only does the RC Show highlight the amazing work restaurateurs and industry insiders have accomplished, it looks forward providing powerful insights and uncovers what the future of food will look…and taste like,” said Shanna Munro, president and chief executive officer of Restaurants Canada.


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