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Opinion

Lavelle’s Breakfast of Champions

January 4, 2017 by douloff
Don Douloff, Food Writer

Soon after it opened last year, on downtown Toronto’s King Street West, Lavelle became the It Spot, and its rooftop restaurant and swimming pool/deck were jammed day and night with a trendy and beautiful crowd. During the film festival, the

Opinion

Industry Insider: Would Someone Pass the Crystal Ball?

January 3, 2017 by LES SELBY, CMP, CMM
Les Selby, CMM, CMP

As we enter the New Year, I find it interesting to see the industry predictions that the “experts” put out for the enlightenment of us mere mortals. On December 14th, Associations Now published a report from IBTM World that suggested that

Opinion

Azure’s Assured Plates

December 15, 2016 by douloff
Don Douloff, Food Writer

I hadn’t dined at Azure, the soaring restaurant located off the InterContinental Toronto Centre’s lobby, in some years, so I dropped by, to see what the kitchen is up to. As this visit demonstrated, the kitchen has never been better.

Opinion

Don Appetit! Ki's Modern Japanese Flair

November 21, 2016 by douloff
Don Douloff, Food Writer

Ki Modern Japanese restaurant opened 11 years ago in Toronto’s downtown banking core and remains as charming as ever. The sprawling, high-ceilinged space, outfitted in contemporary minimalism — slate tile floors, cherrywood accents, soft lighting, bare-wood tables, padded booths —

Opinion

Industry Insider: Analyzing the Incentive Industry

November 16, 2016 by LES SELBY, CMP, CMM
Les Selby, CMM, CMP

I was fortunate enough to attend the SITE Canada Education Day on Oct. 25th, and experienced some great professional development sessions.   My hat goes off to the committee that planned the day. One of the general sessions was a presentation

Opinion

Don Appetit! Cherry Street’s Texas-Style Barbecue

November 8, 2016 by douloff
Don Douloff, Food Writer

Cherry Street Bar-B-Que, in Toronto’s Port Lands area, channels a Southern U.S.-style barbecue joint in all the best ways: Hardwood floors. Exposed brick walls. Busy open kitchen. Early on a Sunday, the restaurant is packed and buzzes with energy. Also

Opinion

Play Time

November 8, 2016 by ROGER HASKETT
Roger Haskett

Ask yourself: “How many times do we expect teams, meetings, conferences to work in an environment that produces dead rats?” Huh? A 2014 study conducted by a group of psychologists and neurologists found that if you take play away from

Opinion

Don Appetit! All Roads Lead to North 44

November 7, 2016 by douloff
Don Douloff, Food Writer

It seems like North 44 has been around forever in midtown Toronto’s upscale Yonge-Eglinton area, and indeed, the restaurant has operated for more than two decades, an eternity in the restaurant business. North 44 put Mark McEwan on the map

Opinion

Thinking Outside the Box

November 7, 2016 by COURTNEY STANLEY
Courtney Stanley 1.19 crop

When we meet, we change the world—unless we’re bored, that is. How many times have you sat in a conference session and: Texted every person from your phone in 30 minutes (yes, it is possible)? Fallen asleep (you may or

Opinion

Don Appetit! Nirvana — New Discoveries, Old Treasures

November 7, 2016 by douloff
Don Douloff, Food Writer

Nirvana, in Mississauga, Ont., just west of Toronto, consistently dishes up first-rate Northern Indian food. Each time we visit, we sample some new dishes and revisit old favourites. New discoveries on the appetizer front included chaat papri, a classic snack

Opinion

Industry Insider: In-House or Outsource?

November 6, 2016 by LES SELBY, CMP, CMM
Les Selby, CMM, CMP

As long as I have been involved in meetings and incentives, I have watched corporations go through the struggle of deciding if their events are best run by their own staff or by outside event professionals.  Although making a choice

Opinion

Don Appetit! White Oaks Resort’s Sophisticated Pleasures

October 19, 2016 by douloff
Don Douloff, Food Writer

Over Thanksgiving weekend, we dined splendidly at upscale White Oaks Resort, in Niagara-on-the-Lake, Ont. First up was dinner at LIV, the resort’s softly lit, white-tablecloth restaurant decked out in understated greys and blacks. On the plate, executive chef Michael Price has