‘Kitchen existential: How restaurants are getting innovative to survive pandemic.’ This new piece in Financial Post highlights Canadian restaurants that are discovering innovative ways to keep the lights on until indoor dining is restored, such as partnering with major retailers to grow their brands or creating pop-up counters that focus on retail products.

Read about how @kitchentablegroup restaurant @pourhouse transitioned into the new @pastificiodiluigi concept when it faced a shutdown at the beginning of the pandemic. Pourhouse has since reopened and the Pastificio pantry concept resurfaced inside @giovanecafe in @fairmontpacific

Out here in BC, it’s important to do just that in light of the new orders now in place from the Province to ensure people significantly reduce their social interactions and help stop the spread of COVID-19.

The new orders include: a mandatory mask mandate for workers and customers in indoor public and retail spaces and in common workplace areas; no events or social gatherings with anyone outside your household or core bubble (if you live alone); and an essential-travel-only advisory across BC. 

Some very good news on the restaurant front too — no new restrictions on those places of business.

This is one dessert befitting fans of the latest season of The Crown: Lemon Olive Oil Cake with coronation grapes, hazelnut cream and grape sorbet.

Available now from our friends at Vancouver’s @cincinristorante.