2023 sees food prices rising even higher

As consumers and restaurants continue to struggle with record-high food prices, there’s no end in sight for Canadians. Even though the Bank of Canada has helped to lessen some of the causes of food inflation, but global factors like gas prices and the value of the Canadian dollar will play a part in what happens […]

How are restaurants handling food shortages?

The ongoing inflation and supply chain issues are sending many restaurants scrambling to edit items from their dishes and re-jig their menus to manage food shortages. According to Restaurants Canada, 96 per cent of restaurants have been affected by this issue, struggling to balance cost and menu design with guest expectations. With things like romaine […]

Upcycling food waste for sustainable packaging

Food waste is a growing global concern for the foodservice industry and beyond, and upcycling has emerged as a way to work toward balance. According to the Food and Agriculture Organization of the United Nations, over one-third of all food produced is wasted or lost, translating to 2.3 million tonnes of edible food being wasted […]

Finding ways to raise your restaurant’s profit margin

As inflation continues, it may be tempting to raise menu prices to offset costs and maximize your margins, but there’s another way. Rather than increasing what you charge, get creative with cutting costs to raise your profit margin.   Improving your profit margin means you need to know your current numbers. While your gross profit […]

Restaurants looking to lower food waste can turn to tech

Food waste is not a new challenge in the foodservice industry, but with the continued inflation, restaurants may be even more motivated to lower waste and cut costs. Why is there so much waste? Food scraps and surplus inventory are certainly contributors, but there are two other major culprits to blame: kitchen mistakes and disposing […]

Your menu pricing strategy can help your restaurant get ahead

As inflation continues to rise and labour shortages persist, it may be time to look at your menu pricing strategy as a way to cut costs and raise profits. As a restaurateur, you know it’s a balancing act to keep customers happy and stay in the green. Understanding how to create a menu pricing strategy […]

Canada’s first sugar sweetened beverage tax introduced in Newfoundland and Labrador

In a move to try and decrease sugar consumption in Newfoundland and Labrador, the first sugar sweetened beverage tax in Canada has now been implemented by the provincial government. As promised in October 2021, a tax of 20 cents per litre now applies to all drinks with added sugars, on top of the existing provincial […]

More Canadian SMBs struggling to pay rent

A new report has found that 43 per cent of all small business owners in Canada reported they could not afford to pay their rent in June. Alignable’s June Rent Report notes that figure was up four per cent from May amid record rising inflation. More than half (55 per cent) of Canadian small business owners […]

How supply shortages impact menu engineering

Sustained supply shortages are just one of the challenges that still continue to plague restaurants in North America, and the effects of that crunch are felt in everything from menu prices and options to staffing. Anissa Mandell Chance, SVP of Supply Chain at Focus Brands, the parent company of brands including Schlotzsky’s, Cinnabon, Moe’s Southwest Grill, […]

Diners expect smaller portion sizes as inflation continues

A new survey from back-of-house restaurant management software company MarketMan has found that three-quarters of Americans believe restaurants will cut down on portion sizes as inflation continue. Responding to the survey, 74 per cent of Americans said they think operators will manage increasing food costs by cutting portion sizes while charging customers the same price, […]