Restaurants in real-time: today’s foodservice industry and where we’re headed

By Jessica Brill As the foodservice industry progresses on the road to recovery, the post-pandemic landscape continues to challenge a great number of restaurateurs. Inflation, staffing shortages, and government policies threaten the livelihoods of so many hospitality businesses, as many operators work to get back on their feet. Prior to the pandemic, the average monthly […]

The Spring/Summer issue of CRFN Magazine is now available!

In the optimistic spirit that often comes with spring and summer, we dive into today’s foodservice challenges and successes in this issue, with a look towards top trends and where we are headed through the remainder of the year. Our Spring/Summer 2024 issue of Canadian Restaurant & Foodservice News examines the industry from menu trends […]

The crucial need for flood insurance in the restaurant industry

By Dawn Castell In the restaurant industry, margins can be as thin as a chef’s knife, and unexpected disasters such as floods pose a significant threat to immediate operations and long-term viability. For many restaurateurs, flood insurance represents a critical safeguard, one that ensures continuity and recovery in the aftermath of unforeseen water damage. This […]

Hit a home run with your Father’s Day promotional strategy

By Mo Chaar There are approximately 8 million fathers in Canada, and while dining out for Father’s Day isn’t quite as popular as Mother’s Day, restaurants still saw a 22 per cent increase on the occasion last year. As people celebrate the father figures in their lives, the holiday presents an opportunity for restaurant owners to tap […]

The hidden challenges of training restaurant staff

By Madan Kanala Maintaining food standards and regulatory compliance is paramount in the bustling world of restaurants. However, many establishments struggle to achieve consistency and effectiveness despite implementing staff training programs. This often boils down to three critical factors: variations in staffing levels, high employee turnover rates, and language barriers. Variations in staffing levels In […]

Elevate your restaurant to get ahead of the competition

By Dawn Castell In the bustling world of hospitality, maintaining a competitive edge is essential for the success of any restaurant. By focusing on key areas such as menu innovation, customer service, and marketing strategies, restaurants can differentiate themselves in the market and thrive amidst today’s fierce competition. Menu innovation and culinary excellence One of […]

Thriving in an oversaturated restaurant industry

By Jacob Mancini In the vast mosaic of Canada’s culinary scene, a rich palette of flavours, cultures, and restaurants merge to tantalize taste buds and ignite culinary business passions. Sounds delicious, doesn’t it? Yet, beneath the surface lies a pressing issue: we are oversaturated with restaurants. Subsequently, Canada finds itself at a crossroads – on […]

Creating a menu to attract restaurant guests

As dining preferences continue to change and evolve, it’s important for restaurants to know what guests are looking for and what attracts guests to their restaurant. Having a standout menu can make or break higher traffic numbers and make the most of your margins. Datassential’s Menu Development Report, Menu Magic 2024 provides insight into what […]

How restaurant operators can keep up with changing dining habits

By Mo Chaar In today’s economy, Canadians are cutting back on extraneous spending wherever they can to cope with a higher cost of living, and less than 30% of Canadians are satisfied with their recent restaurant experiences. A new consumer survey of Canadians’ dining attitudes and motivations revealed that a whopping 82 per cent of […]