Push Operations is an all-in-one people management platform purpose-built for the fast-paced hospitality industry. From hiring and onboarding to scheduling, time tracking, payroll, and compliance, Push helps teams automate and streamline the entire employee lifecycle — cutting labor costs, saving administrative time, and boosting team performance.
Trusted by thousands of restaurants across North America, Push simplifies the day-to-day demands of hospitality management. With powerful tools like labor forecasting, real-time compliance alerts, and one-click payroll, Push empowers operators to stay agile, efficient, and focused on growth. Push centralizes your workforce data in one easy-to-use platform, so you can focus on delivering exceptional guest experiences.
Limited Time: 6 Months FREE scheduling, with the purchase of payroll for 1 year
Ongoing: 3 Months FREE Push (scheduling, payroll & HR)
The post Push Operations appeared first on Restaurant Association of Nova Scotia.
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Posted March 10, 2026
The restaurant industry comes with its own set of employment law challenges, from high staff turnover and seasonal hiring to managing conduct in a fast-paced, customer-facing environment. This 90-minute webinar will give RANS members practical, up-to-date information on drafting sound employment contracts and building respectful workplace policies that actually work in the service industry.
Leading the session are Kelly VanBuskirk, K.C., and Dan Wilband of VanBuskirk Law, a Maritimes-based law firm with many years of dedicated practice in labour and employment law. With a straightforward approach drawing from deep expertise, Kelly and Dan regularly advise employers across Atlantic Canada on exactly these issues.
Presented by
The post Employment Contracts & Respectful Workplaces – What Restaurant Operators Need To Know appeared first on Restaurant Association of Nova Scotia.
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The 2026 NS Restaurant Awards Gala, hosted by the Restaurant Association of Nova Scotia (RANS) celebrated outstanding service in the food and beverage industry at the annual awards gala held on January 26, 2026 at the Westin Nova Scotian Hotel.
“The Nova Scotia Restaurant Awards is one of my all-time favourite nights. We know the food and beverage industry does not lack for challenges. With inflation, labour shortages, and changes to regulations, it is a truly unique entrepreneur who navigates these hardships. At the gala we presented awards to recognize the great successes and achievements in the restaurant sector. We acknowledged the skill, creativity and hard work of those in our province who make this industry everything that it is.”
Natasha Chestnut, Executive Director of RANS
Thank you to our contributing sponsors Harvest Beer Wine & Spirits, Afishionado Fishmongers, Jymline Glassware, and Beyond Hospitality. Thank you to Paul Brushett for the musical entertainment. Thank you to Liam Mather for the photography and for capturing some great memories at the gala.
RANS was proud to partner with the NSLC to offer free and safe rides home to our guests on any Halifax Transit service.
The post 2026 Nova Scotia Restaurant Awards Winners appeared first on Restaurant Association of Nova Scotia.
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A RANS Benefit Supplier is an elevated level of supplier member that offers discounts or special rates on services to RANS members. Benefit Suppliers are vetted by our membership committe, made of owners, operators and industry stakeholders from around the province. These suppliers receive additional marketing supports, and event opportunities for extending their services to our members. Below you will find information on the marketing support availbale for Benefit Suppliers. If you are interested in becoming a RANS Benefit Supplier, contact [email protected] for more information.
Marketing Offers for RANS Benefit Suppliers
As a Benefit Supplier, your get a detailed listing in the cost savings section of the RANS website and membership portal. To submit your Benefit Supplier listing, fill out this form.
All of our Benefit Suppliers are listed in each newsletter. However each month we choose one Benefit Supplier for a featured newsletter banner. This banner will link to your Benefit Supplier landing page.
RANS Benefit Supplier are invited to submit information to our newsletters.
Benefit Suppliers can market via the RANS social channels: Instagram, Facebook & LinkedIn. Tag us in your post, send us your graphics, or talk to us about a collaborative marketing approach.
Benefit suppliers can participate in RANS events. Our events are useful for networking, marketing, and of course, enjoying the incredible offerings of the industry in this province. Our Benefit Suppliers are invited to work with RANS to create a sponsorship package customized to your budget and target demographic. View our general sponsorship package for more information, or book a sponsorship meeting with us today by emailing [email protected].
If you have valuable information for restaurant owners, talk to us about putting together a resource article or webinar that could support our members. View past RANS webinars here.
In addition to your Benefit Supplier marketing offers, you also have access to our general marketing package.
RANS Benefit Suppliers can enjoy additional exposure by particpating in RANS events. L-R: Graham MacDonald of SONA, Justin Andrews from Food Web, Brian MacDonald from Foodbuy (alongside winner of Nova Scotia’s Best Bartender Award, Elise Sergerie), and Jennifer Mills of Westland Insurance.
Contact Heather Boucher, Membership & Marketing Coordinator
902-429-5343 ex2
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]]>The votes have been counted and the judges have judged. Congratulations to the 2026 Nova Scotia Restaurant Awards finalists who have showcased their skill, care and creativity in their nominated fields!
Thank you to all the restaurants that nominated themselves for the Nova Scotia Restaurant Awards, the public for voting for their favourite restaurants and a big thank you to the volunteer judges who use their experience and expertise to choose the finalists!
The winners of the 2026 Nova Scotia Restaurant Awards will be announced on February 2, 2026, at the 2026 Nova Scotia Restaurant Awards Gala at the Westin in Halifax.
Social Media Award
Sponsored by Eclipse Media Inc
Community Engagement Award
Sponsored by Westland Insurance & Westland MyGroup
Old No. 7 Restaurant & Sports Bar
Upward Mobility Kitchens & Cafe
Local Hero Award
Sponsored by Nova Scotia Loyal
Justamere Cafe | Bistro | Bakery
Upward Mobility Kitchens & Cafe
Best Beverage Award
Sponsored by NSLC
Best Atmosphere Award
Sponsored by Jymline Glassware Ltd
Lightfoot & Wolfville Vineyard
The Press Gang Restaurant & Oyster Bar
Best Outdoor Dining
Sponsored by RANS
Lightfoot & Wolfville Vineyard
Hospitality Award
Sponsored by Bishop’s Cellar
Best Limited Service Restaurant
Sponsored by SONA
Best Restaurant – Cape Breton
Sponsored by Foodbuy Canada
Best Restaurant – Mainland NS
Sponsored by Foodbuy Canada
Lightfoot & Wolfville Vineyard
Best Restaurant – HRM
Sponsored by Foodbuy Canada
Best New Restaurant
Sponsored by Sysco Foodservice
Best Chef
Sponsored by Afishionado Fishmongers
Chef Chris Pyne(Lightfoot & Wolfville)
Chef Colin Bebbington(Tribute)
Chef Steph Ogilvie(Reta’s Restaurant)
Best Bartender
Sponsored by Harvest Beer | Wine | Spirits
Dylan Brentwood(Hux Bar & Bistro)
Elise Sergerie(Freehand Hospitality)
Mark Bradbury( Bertossi Group)
Don’t see your favourite restaurant on the list of finalists? It might be that they did not nominate themselves. The Nova Scotia Restaurant Awards requires that restaurants be nominated by a representative (owner, manager or staff) of the restaurant. Learn more
The Restaurant Association of NS is a not for profit organization. Your participation in the Nova Scotia Restaurant Awards and other RANS events helps us to continue to support a vibrant and thriving restaurant industry across Nova Scotia.
The post 2026 Nova Scotia Restaurant Awards Finalists appeared first on Restaurant Association of Nova Scotia.
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Posted December 4, 2025
The Restaurant Association of Nova Scotia is pleased to share Part 2 of our webinar series: “Tipping Compliance in Nova Scotia: What Every Operator Should Know.” Presented by Atlas and Taxation Lawyers, the session features Co-Founder Afshin Mousavian and tax expert James Rhodes, delivering a clear and practical breakdown of the crucial difference between “Direct” and “Controlled” tipping practices. This second part goes deeper — showing you how to stay compliant with the Canada Revenue Agency (CRA), protect your business from CPP/EI exposure, and simplify tip division and distribution to save time and reduce administrative burden. Whether you operate a full-service or quick-service restaurant, café, hotel, golf club, or winery, this webinar will help you understand how to implement a compliant, efficient tipping model.
For more on how Atlas helps hospitality businesses automate and manage tip-outs and payroll with ease, visit Tip Management for Restaurants.
Presented by
The post Tipping Compliance in Nova Scotia (Part 2) appeared first on Restaurant Association of Nova Scotia.
]]>November 2025
This article is part of a collaborative series from the Restaurant Association of Nova Scotia (RANS) and Foodbuy Canada, created to showcase the chefs and foodservice professionals who are shaping the province’s culinary scene. By sharing the stories of our members, we hope to highlight not only their talent and dedication, but also the role they play in strengthening the industry as a whole. In this feature, we turn the spotlight on Chef Brian Solomonian of The Annex in Inverness, Cape Breton, a chef whose journey and vision embody the passion, resilience, and innovation driving Nova Scotia’s food culture forward.
Chef Bryce Heron is part of the Chef team at Thistle Hospitality, a dynamic group of venues in Nova Scotia that includes The Whiskey Teller, Junction 16, The Barn at Fort View Golf Course, and on- and off-site catering for weddings and special events. All the properties are located within a short drive of Annapolis Royal and together offer an impressive variety of cuisines from Italian Canadian at Junction 16 to wood-fired BBQ at The Whiskey Teller and modern maritime fare at Founders House. Thistle Hospitality became a member of the Restaurant Association of Nova Scotia (RANS) this past spring, and Bryce was honoured to attend the Savour show in Halifax shortly after joining.
Bryce’s culinary journey began not from a lifelong plan, but from curiosity and opportunity. Unsure of what career path to take after high school, he decided to give cooking a try instead of heading to university. A family friend, then sous chef at JUMP in Toronto, invited him to spend a day in the kitchen. That day’s work stretching from prep through dinner service was enough to hook him for good. Now, nearly 20 years later, Bryce’s passion lies not just in cooking, but in developing new talent and helping experienced team members reach their next professional milestones.
In an industry that is constantly shifting, Bryce remains motivated by the challenge of delivering value for money despite rising food and labour costs. It’s a constant balancing act, but one that keeps him engaged and focused on creativity and efficiency. Foodbuy has helped support that balance since the early days of Thistle Hospitality. As the company has grown, Bryce says one of the biggest benefits beyond the rebate program has been access to savings on paper products and consumables such as tin foil and cling wrap. “It’s great to be saving money on these things because while they are essential to the restaurant business, they don’t actively help generate revenue,” he explains. “Cutting costs in these areas allows us to redirect those savings toward keeping our staff employed.”
Like many chefs, Bryce has faced moments of self-doubt, particularly early in his career when he struggled with imposter syndrome. The idea of creating a truly “unique” dish seemed elusive until he learned to take inspiration from the broader culinary world and filter it through his own lens. By grounding his creations in what’s available locally and infusing them with his personal cooking style, he’s been able to craft dishes that are a distinctive expression of Annapolis and Nova Scotia.
Giving back to the community is also important to Bryce and the Thistle Hospitality team. They regularly participate in Burger Wars, an Annapolis Valley-wide competition that raises funds for Campaign for Kids, which supports children in financial need in Kings County, Nova Scotia.
When asked what the culinary industry has taught him, Bryce doesn’t hesitate: never give up, never surrender. Challenges from supply chain disruptions to kitchen mishaps are part of the job, but a chef’s role is to find solutions, ensuring guests still have a memorable experience. “The guest is depending on us,” he says. “We can’t let setbacks define the outcome.”
The best piece of advice he’s ever received, and shares with his own team, is to be kind to yourself, especially in service. Mistakes happen, but every plate is an opportunity to get it right. Dwelling on the past doesn’t help; moving forward does.
Looking ahead, Bryce is excited by the growing trend of restaurants entering the retail market. From frozen pizzas by Trattoria Veso at Pete’s in Bedford to Jason Lynch’s line of sauces sold at Noggin’s, he sees this as an important way to extend the restaurant experience into people’s homes. As dining out becomes increasingly expensive, offering high-quality retail products allows guests to enjoy a taste of their favourite restaurants without leaving the house direction Bryce believes will become even more prominent in the years to come.
Manager, Social Media & Content, Foodbuy Canada
Stephanie Michalicka is a seasoned social media and content strategist with a passion for storytelling and brand engagement. As Manager of Social Media & Content, she leads digital initiatives that drive audience growth, increase brand presence, and create meaningful connections.
From The Industry articles are an opportunity for our members to highlight the skills, talent and hardwork that goes into this industry. We work with a network of trusted guest writers and collaborators to tell stories from the industry. For more information about RANS membership, contact [email protected].
The post Chef Spotlight: Bryce Heron appeared first on Restaurant Association of Nova Scotia.
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Nestled in one of Halifax’s oldest buildings you’ll find The Press Gang Restaurant & Oyster Bar. As soon as you step into this space it’s like stepping back in time. Built in 1759 for Richard Buckley of Halifax, the stone walls have withstood defining moments from the city’s beginnings to the Halifax Explosion. Today, those same walls frame a dining room that blends heritage with modern warmth.
The power couple of General Manager Saundra Heaslip and Head Chef Bryan Corkery have helped run the restaurant for decades, shaping it into one of Canada’s top 100 restaurants (OpenTable, 2023). Their philosophy is simple: local focus, global inspiration. Everything from seafood to meat is sourced as close to the front door as possible. The kitchen staff do whole animal butchery at the restaurant and have direct relationships with farmers and oyster growers, which helps to create dishes that are both approachable and comforting.
The restaurant also has an impressive whiskey collection with more than 200 different bottles to choose from. In addition, its “Chef’s Drill” is a surprise tasting menu where the chef decides what diners eat which further elevates the dining experience. The oyster program is also impressive and features varieties from all four Atlantic provinces. Oysters are shucked fresh at the bar by knowledgeable bartenders that turn each order into an interactive show.
The Press Gang is truly special because of how it makes guests feel. “We want people to feel at home and welcomed, never pretentious,” says Corkery. Between the staff’s storytelling, the dining room’s atmosphere, and the couple’s long-standing commitment to excellence, The Press Gang continues to be one of Halifax’s most unique and celebrated dining experiences.
Seasoned Plate
Seasoned Plate has been showcasing high-quality local food and drink since 2015. Stephen attended culinary school in Melbourne, Australia where he had the opportunity to immerse himself in one of the top culinary scenes in the world. He has completed courses in food writing from UBC, a barista course from the Gurkhas Institute, and a World of Wine Course from the University of Adelaide. Chef Barrett has traveled the globe seeking out culinary adventures and is now happy to call Halifax home, where he continues to highlight all things food, drink, and travel.
From The Industry articles are an opportunity for our members to highlight the skills, talent and hardwork that goes into this industry. We work with a network of trusted guest writers and collaborators to tell stories from the industry. For more information about RANS membership, contact [email protected].
The post Restaurant Spotlight: The Press Gang Restaurant & Oyster Bar appeared first on Restaurant Association of Nova Scotia.
]]>Meryl Atkinson, has owned and operated The Henley House Pub & Restaurant in Sheet Harbour, Nova Scotia for 16 years. Faithful to both the historic, 100 year old Henley House building, and her own Welsh background, The Henley House boasts its original flooring, fireplace, and pictures of the 10 Henley children who were raised there, creating a homelike atmosphere, with Welsh pub offerings.
The past 16 years have been a journey for Meryl and her family. With a background in Public Relations, her industry knowledge and experience were limited. When her original vision of a small Welsh tearoom grew into a “midlife crisis project,” she found herself consulting the Restaurants for Dummies book. Pubs are central to community life in Wales, and what Meryl ended up building was a comfortable, community-focused pub, true to her Welsh roots. But getting there wasn’t easy. “Double the amount you think you will need,” and “prepare for delays” she says. She also learned to be realistic about what she could handle, a lesson she has since shared with other restaurant owners: “the more you want to do, the more equipment you need, the more staff you need.”
In addition to the difficulties of opening a new restaurant, The Henley House also faced the challenge of being a rural restaurant. One thing that makes Nova Scotia unique is its rural population. Finding experienced and skilled staff can be difficult in these rural areas. Education and training options play a role, of course, but Meryl also believes that another reason is that nightlife and social options are different for restaurant workers in smaller communities. Folks who thrive in the industry and enjoy an active nightlife might find their options more limited in Sheet Harbour. As Meryl points out, this industry sometimes attracts a unique personality type: “We are all weird in our own way,” she reflects. And it’s not just back of house. Making customers feel welcome is important, and that really begins with the staff, and the servers who interact with the guests the most. “It’s not just delivering a plate of food. You have to know how to talk to people”. The staffing challenges have helped Meryl truly understand the importance of employee retention. Keeping a community feel among the staff and ensuring fair wages are key, she believes.
Meryl reflects on a recent interaction with a customer, who was also from Wales. She was able to connect with him and give the family some Welsh bread during their visit. Dining at the Henley House was more than a meal for them, it was a connection to their roots.
Staffing aside, access to immediate services in rural areas can be difficult and costly. For example, repairing a refrigeration table came with a $ 5000 price tag and a long wait, interrupting business for well over a week. Then, of course, the consumer base in rural Nova Scotia is not as large as in downtown areas. Some rural restaurants thrive on seasonal tourists; however, Sheet Harbour tends to be off the beaten path and does not always attract the same number of visitors. This is why maintaining a community feel has always been important to Meryl. Catering to the local population is essential, and although The Henley House shuts down during the winter, she has made sure to maintain certain elements for consistency. For instance, weekly trivia nights are moved to an adjacent pub during the off season.
Meryl also believes that collaboration is key to rural success. The Henley House has tried various community events, including dinner theatre. The plays, written by one of the original Henley children and performed by community members, have been very successful. The four they have hosted have sold out. This sense of community and collaboration benefits restaurants. A trend in recent years is that a restaurant has become more than just a food service- it’s about creating an atmosphere and offering that attract visitors. The Henley House has done this, through creativity and collaboration with other local businesses.
In recent years, restaurant owners have adapted to the post-COVID era. Business changes, coupled with the unimaginable loss of their son, made COVID a deeply difficult time for Meryl and her family. “I don’t even know how we opened after COVID because it’s like everybody else, you know, financially and everything. But we were emotionally drained too.” Despite the challenges, there have been some positive changes as well. Meryl notes that she is seeing more local visitors, “Things changed after COVID because we got people coming in who never really thought about staying within Nova Scotia or staying close to home. We found a lot of that, that people lived here for years and never thought about driving to Sheet Harbour, even though they’re just a couple of hours.” Rural Nova Scotia, including Sheet Harbour, has also seen some growth in recent years. Though Nova Scotia is famous for its Maritime Hospitality, it can still be challenging for a new business to establish itself in Nova Scotia, especially in a rural area. Sometimes, new businesses can spark suspicion or concerns about competition. But Meryl sees this change as positive. “I think the more things we have, the more people we will attract”.
Meryl reflects on her 16 years of operating a successful rural Nova Scotia restaurant, “It’s not for the faint of heart.” And when asked what she thinks is her greatest success? “Well, we are still here,” she says. And in an industry with low profit margins, high turnover, and the added challenge of operating in a rural area, that is definitely a huge success.
Membership & Marketing Coordinator, Restaurant Association of Nova Scotia
Heather has an extensive background in restaurants, tourism, and hospitality. She has worked in a wide range of hospitality positions in three different provinces: Alberta, Ontario and Nova Scotia. She is passionate about sharing stories from this unique, and exciting industry.
From The Industry articles are an opportunity for our members to highlight the skills, talent and hardwork that goes into this industry. We work with a network of trusted guest writers and collaborators to tell stories from the industry. For more information about RANS membership, contact [email protected].
The post Restaurant Spotlight: The Henley House Pub & Restaurant appeared first on Restaurant Association of Nova Scotia.
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Thank you so much to Jym Line Glassware for inviting us to take a tour, and learn about how locally branded glassware is made. A family-owned company, Jym Line has been supporting Atlantic Canada since 1969.
Jym Line provides different options for glassware customization, and it was amazing to get the opportunity to see them in action!
Etching is a single-color option, creating an elegant appearance, similar to that of laser engraving. RANS uses this on our Imbibe glassware! Decals allow for multiple colors, and Jym Line’s decal work can be found throughout restaurants, and breweries in Nova Scotia. You can aso see decal work featured on the Awards place at our Annual Restaurant Awards.
Another customization option is direct screen printing. Many are familiar with the concept of direct screen printing for t-shirts or apparel; however the same can be done with glassware. For Jym Line, screen printing is done “utilizing a semi-automatic printing machines to direct screen the frit-based ink onto the ceramic or glass item. Similar to the manner in which textiles are decorated but as always with our Glass and ceramic inks we fire those products in our glass decorating tunnel kiln at 1120f to fuse the ink to the product.”
Jym Line works with laser engraving as well, and to learn more about that, you can check out this video.
It was interesting to see how this process works up close, and to look around at the various logos from many of our members on decals and glassware. There’s an obvious comradery and family-feel to the Jym Line production plant and office, amplified by the presence of Diesel and Zoey, Jym Line’s resident rescue dogs. Next time you stop in, be sure to say hi!
Each year, Jym Line generously donates the decal applied plates which are used as Awards for our Annual Restaurants Awards. They’re also a Benefit Supplier for RANS, providing RANS members with 40% on printing and glassware services.
Restaurant Awards Plates, created using Decal customization. How does decal customization work? Jym Line explains:
“Each color is screen printed on a special release paper and finally cover coated using a lacquer coating. The decal once printed is soaked in water where it is released from the special paper and then hand applied to the product. Once it has been applied to the product it is then fired in our tunnel kiln. At 200f the lacquer coating is burned off leaving the ink attached to the item for the firing process” Jym Line
For more information on Jymline products, contact:
Jeff Huestis | [email protected] 902 579 6847
Or check out their website.
Membership and Marketing Coordinator, Restaurant Association of Nova Scoita
Heather has an extensive background in restaurants, tourism, and hospitality. She has worked in a wide range of hospitality positions in three different provinces: Alberta, Ontario and Nova Scotia. She is passionate about sharing stories from this unique, and exciting industry.
From The Industry articles are an opportunity for our members to highlight the skills, talent and hardwork that goes into this industry. We work with a network of trusted guest writers and collaborators to tell stories from the industry. For more information about RANS membership, contact [email protected].
The post Supplier Spotlight: Jym Line Glassware appeared first on Restaurant Association of Nova Scotia.
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