A longtime member of the team, Kalikutty’s approach is defined by discipline and clarity, with a strong foundation in pasta-making and a detail-driven style that brings a sharper focus to the menu.
Foodservice and Hospitality Magazine is a leading Canadian publication dedicated to the foodservice and hospitality sectors, providing comprehensive coverage of industry trends, news, and developments since 1968. The magazine focuses on a wide array of topics including food and beverages, consumer packaged goods (CPG), restaurants, hotels, resorts, and broader hospitality themes. Its content is tailored to decision-makers within the industry—those responsible for selecting or recommending products and services.
The readership primarily consists of professionals such as restaurant owners, hotel managers, chefs, suppliers, consultants, and executives who are actively engaged in shaping Canada’s foodservice landscape. These readers rely on the magazine for authoritative insights into market trends as well as practical information relevant to their businesses.
Foodservice and Hospitality covers its subject matter through various formats: press releases from private sector companies; announcements about promotional deals; event coverage; government updates; and other timely news items. This multifaceted approach ensures that readers receive both strategic overviews of the industry as well as actionable details pertinent to their operations.
Content is distributed across multiple platforms including print editions for traditional readers; an online digital presence for up-to-date reporting; podcasts offering in-depth discussions with industry leaders; and online video segments that bring visual storytelling to key topics within the sector.
