September is a month of transition for many restaurant operators, as student employees return to school, traffic levels decline for the fall season, and patio space is no longer in such hot demand. Operators can become overwhelmed with these seasonal challenges, and a fresh approach can help get a better handle on fall operations. Here […]
By Emma Balment In a market where the dining room increasingly belongs to the consumer, winning the off-premise will become just as important as winning the dine-in one for today’s restaurant operators. Traditionally in Canada, the majority of orders were consumed at the restaurant, whether full-service or quick-service – but things have changed. Years ago, […]
By Mia Barnes As an operator, when your signature house-made kombucha or cold brew becomes a customer favourite, success can bring an unexpected challenge: how do you keep up with demand without compromising the quality that made it popular in the first place? For restaurant owners ready to scale, the choice between expanding in-house production […]
By Evelyn Long Canada’s restaurant industry has embraced digital transformation at breakneck speed. From cloud-based point-of-sale systems to mobile ordering apps, technology has become the backbone of modern operations. However, this rapid evolution has a dangerous side effect: your restaurant is now a target for sophisticated cyberattacks that can cripple your business overnight. Understanding the […]
By Bashar Qawas For operators, accounting can be a challenging part of the job and understanding the ins and outs of deposits can be complicated. For example, when you open your bank feed and spot a deposit from a delivery platform, it may look like a sale, but it is not. By the time that […]
By Jenna Oosterholt Every few months the conversation resurfaces: Should we eliminate tipping? On the surface, it sounds like a simple solution. Pay everyone a higher hourly wage and remove tips altogether. But eliminating tip culture would kill more than half, if not all of your favourite restaurants. The reality is that most independent restaurants […]
By Emma Balment Today’s restaurant operators and suppliers are operating in what is being described as ‘The Endurance Economy.’ Cost of living is the top issue facing Canadians today. Price has become the determining factor for purchase, and consumers are predominantly pessimistic about both short and long-term financial wellbeing. There is hope on the horizon […]
Summer is the busiest time of year for many restaurant operators, and some QSRs are upping their game by marketing summer specials to add value in new ways. Studies show that 41 per cent of consumers associate summer with special flavours, dishes, beverages, and restaurant LTOs, with 46 per cent interested in purchasing LTO items […]
By Dr. Alice Sinia Patio season means outdoor dining, increased foot traffic, and constant movement between inside and outside spaces. While this is great for business, these conditions can also create opportunities for pests to disrupt the outdoors dining experience and find their way indoors. Food, water, and shelter are the three essentials every pest […]
By Elizabeth Wessel RestoBiz and Technomic have partnered to present LTO trends that are on the rise, along with data to help operators meet diner demands, stay trendy and structure offers that will get guests excited. This edition of LTO Trend Watch looks back at May, highlighting trends including Thai-inspired dishes, fruity lemonades, and more. […]
