Canadian Restaurant & Foodservice News (CRFN) Magazine, is the authoritative voice of the foodservice industry. Each issue features a theme, special focus features, regular columnists and industry updates. Columnists are experts in their respective fields and deliver a wealth of information, with helpful tips that owners and operators can implement immediately.

CRFN is complemented by, which is packed with cutting-edge content for restaurant and foodservice industry professionals. This month, the Chef Q&A features Chef Kayle Burns of Calgary’s Bread and Circus, UNA Pizza & Wine and Frenchie Wine Bar. Click here for the article!