Guess who’s coming to dinner? (Plus breakfast and lunch)

By Asad Amin No, this title is not the opening to a classic Sidney Poitier remake, although one does exist. It regards the new diner who visits restaurants after a two-year hiatus. It’s not that nobody ordered from foodservice through the pandemic, but considering our lives are very different now than in 2019, there are […]

Heading into summer 2022, where does Canadian foodservice stand?

By David Hopkins It’s difficult to believe it but we’re already more than a third of the way through 2022. Now, more than two years into the pandemic, Canadian foodservice businesses are continually facing challenges while also experiencing new successes and new innovations. Even as we’re only in the fifth month of the year, there […]

A palate for fusion: What globalizing our pantry has done for cuisine

By Sylvia Tomczak For many chefs, garam masala, harissa, saffron, and gochujang are ingredients that have become as interchangeable as salt, oil, or flour. The “global pantry,” one that is more rapidly stocking itself with international flavours, is reshaping what we eat. Especially in cultural melting pots like Canada, the shift to embrace ingredients and […]

Cutting the cord: Upgrading the customer experience

The pandemic has made clear the importance of internet connectivity for restaurants By Jason Falovo The economic impact of the COVID-19 pandemic on the restaurant industry is well-documented, with the closure of about 12,000 Canadian restaurants since the pandemic started. While online food delivery has grown, full-service visits to restaurants have declined significantly and were […]

A case study in the value of technology: The Captain’s Boil

By Andy Huang From the COVID-19 pandemic to staff shortages and supply chain issues, it has been a rough couple of years for the hospitality industry. Restaurateurs looking to expand operations may be hesitant — but with the help of one key ingredient, this dream can become a reality. At seafood chain The Captain’s Boil, […]

What restaurants can gain from private dining

By Sylvia Tomczak It’s exclusive, it’s elusive, it’s underground dining — and it might just be happening in the most obvious of places. All across Canada (and the rest of the world), chefs and restaurateurs have been rethinking the concept of dining out through embracing elements of secret supper club culture. Welcoming social intimacy and […]

Why menu refinement is becoming the name of the game

By Tom Nightingale Restaurants have faced far more than their fair share of potentially crippling challenges over the last two years, from forced closures to supply chain woes, rising costs across the board, and staff shortages. In response, they have taken to trying out numerous mitigating measures, from temporary outdoor seating to strategic menu price […]

Indoor dining is back, and patrons are hungry

By Tom Nightingale Canadian restaurants were experiencing a post-pandemic renaissance. Then, the Omicron variant of COVID-19 hit. It might not be quite that simple, but the boiled-down version is that foodservice was rebounding until the full effects of the most recent variant spread were felt earlier this winter. Restaurants had reopened and were finally free […]

Reporting functions: Restaurants’ unsung hero

By Mo Chaar The restaurant industry has faced several setbacks over the past year and is still fighting for survival. Pursuing expansion across regions can seem like an impossible task in the current climate. However, there is a facet of restaurant operations that is typically underutilized and can aid growth – reporting functions for data […]

The psychology of restaurant interior design

By Jude Kamal Sometimes, a customer will walk into a restaurant and instantly feel relaxed, comfortable, and ready to have a pleasant time. That should be the aim of every restaurateur, and there is a science behind making patrons feel that way. Great restaurant settings don’t just happen randomly; they are designed that way. There […]