Corey Mintz is a Toronto-based food writer.
OPINION: What constitutes a glimmer of hope for the dining lobby? Young people who can’t cook or afford to buy a house.
OPINION: If everyone you know is talking about a hot new spot, chances are that someone on Instagram got a free meal, writes Corey Mintz.
OPINION: Diners often believe they know what’s made them sick. But they’re often wrong — and their accusations can hurt small businesses, writes Corey Mintz.
OPINION: Small-business owners love to complain about red tape — but some rules are in place for a reason, writes Corey Mintz.
OPINION: Dining out is about sharing experiences and exploring new flavours, writes Corey Mintz. So why are we all huddled over our own plates?
OPINION: Freelance workers may have it rough, but that doesn’t make them entitled to cheat café owners out of a living, writes Corey Mintz.
OPINION: Never feel guilty about dining out — when you eat at your favourite restaurant, you’re doing more than just having a meal.
OPINION: There are no do-overs in the restaurant world, and cooks don’t have the luxury of procrastinating. Maybe we should take note, writes Corey Mintz.
ANALYSIS: Not only does the food often arrive cold and cost more — when you order through food apps, restaurants take a hit, writes Corey Mintz.
OPINION: There are some things automation can’t disrupt. Corey Mintz on why a good meal at a nice restaurant is one of them.
ANALYSIS: Some chefs are shortening their menus. Others are making portions smaller. One thing’s certain, writes Corey Mintz — prices are going up
OPINION: Cooks are underpaid and overworked. Corey Mintz explains how simpler menus could improve their quality of life.
Whether they’re feeding those in need or hiring people who face employment challenges, kitchens across Canada are serving their communities.
Eight Ontario restaurateurs share their advice for avoiding financial ruin.
OPINION: Canadians waste $31 billion of food every year. It’ll take more than apps and tech jargon to fix that, writes Corey Mintz.
OPINION: Being on TV and owning a restaurant are often seen as the only real measures of culinary success. That attitude must change, writes Corey Mintz.
OPINION: Making edibles available in restaurants would pose more challenges than you might think, writes Corey Mintz.
OPINION: Big-league chefs are often portrayed as artists. They're more like cult leaders.