Canada’s proposed Cannabis Act: What restaurateurs need to know

By Matt Maurer and Whitney Abrams In April 2017, the Government of Canada introduced Bill C-45, the Cannabis Act, (the “Act”) which will legalize the recreational use of cannabis nationwide. The Federal government has committed to a legal market taking effect by July 1, 2018, which will surely impact many Canada Day celebrations. The Act sets […]

The anatomy of a restaurant business plan

By Doug Radkey One of the biggest mistakes an aspiring restaurateur makes is thinking a business plan is only needed if they require additional funding for their start-up. A business plan is much more than just paperwork to obtain funding from a bank or investor. It is the lifeline of your business and it is […]

Relaunch after renovating your restaurant

By Judy Henderson By now your renovated restaurant is no longer just a dream and is getting close to becoming a reality. As the final touches are being completed, now is the time to make sure your relaunch plans are set for success. Since my expertise is design, I’ve asked my communications guy, Michael Ford, […]

Pest management during restaurant renovations

By Alice Sinia, Ph.D. To keep up with changing times and styles, every restaurant will need to undergo a renovation at some point. An upgraded dining room and kitchen can do wonders, from revitalizing the dining atmosphere to enhancing the chef’s ability to turn around delicious dishes. However, renovations can also welcome unwanted guests – […]

Bake, roast, grill, steam, poach or sear — today’s cooking equipment can do it all

When it comes to helping foodservice owners operate on an increasingly tight budget, maintain a commitment to energy efficiency and better manage food and labour costs, today’s high-tech, multi-tasking ovens and ranges are finding their way into more commercial kitchens than ever before. Canadian Restaurant & Foodservice News recently spoke with leading manufacturers to hear […]

Beginning construction on your restaurant

By Judy Henderson We’ve already covered starting, planning and designing your restaurant’s renovation. The day will come during that process when the kitchen falls silent (hopefully your chefs are testing a new menu in another working kitchen) and construction starts. As the sledge hammer makes its mark on the walls, you’ll be glad you spent […]

How staff training and technology can help you better manage the cost of labour

By John Clausen In the service industry, people seem to have the greatest impact on costs and on revenue — costs such as the efficient use of resources and providing high-quality service at a reasonable price; and revenue generated by repeatable business and positive customer referrals. Technology, meanwhile, can also be used to enhance the […]

Designing a profitable restaurant concept

By Doug Radkey No question, every restaurant or food and beverage related establishment starts with a vision. A dream for most that must be met with the right research, planning, and overall mind-set. Similar to the true definition of branding, one’s market will, and must, also define the concept. To be successful, you must be […]

Get, retain and develop both your employees and guests

By Matt Rolfe Eighty per cent of hospitality owners and managers started their hospitality careers working in the front or back of house. Over time many in our industry rise through the ranks and find themselves leading others rather than doing the work themselves. Does this sound familiar? Was this your journey, or do you […]

Improving hospitality through customer service training

By Corey T. Nyman What is at the core of delivering superior customer service and welcoming hospitality for our guests? A good answer would certainly include training and the implementation of systems, being consistent and providing each and every member of our teams with the tools they need to deliver on the service quotient. At […]