The role of data in rebuilding the restaurant industry
Harnessing the power of customer data will be imperative for the restaurant industry to rebound post-pandemic, according to Sean Keith of Eagle Eye.
Category Results for: Cost Control
Putting the fun back into the restaurant experience
Guests are craving the fun and excitement of the in-house restaurant experience they once knew. Can Canadian operators live up to the task?
How to maintain financial health as a restaurant during the pandemic
During the COVID-19 crisis, restaurants around the world will have to make a concerted effort to stay in the pink of financial health.
7shifts surveys 1,000 restaurateurs for 2020 restaurant labour management trends study
Press Release SASKATOON, Saskatchewan and NEW YORK, NY — 7shifts, the leading labour-management platform for restaurants, just released a comprehensive study covering key insights and statistics about the state of the restaurant labour management industry and where it’s headed. The survey was conducted with over 1,000 restaurant managers, owners, and executives across North America and […]
Saving Up: The right appliances can keep the high costs of running a kitchen in check
By Gregory Furgala, in partnership with Rational Canada Ovens, stoves, grills, planchas, fryers, refrigerators and innumerable small appliances make up a conventional restaurant kitchen. At peak hours they’re running full bore and using a prodigious amount of energy, eating into restaurant owners’ budgets and slim margins. With the exception of wood oven-only restaurants, a steep […]
Hard Bargain: Third-party delivery may be costly, but restaurateurs can’t afford not to engage with it
By Jeff Dover Delivery is the fastest-growing segment in Canada’s foodservice industry. According to Ipsos Foodservice Monitor, delivery foodservice sales were $4.3 billion in Canada in 2018, an increase of 44 per cent over the previous year, with delivery now accounting for 8 per cent of QSR and 6 per cent of FSR meals. In […]
Triple Threat: The top three challenges facing Canadian restaurant owners in 2019
By Liz Teordini If you are a professional in Canada’s restaurant and foodservice industry, chances are you’ve got a lot on your mind. While the myriad, everyday worries of running a restaurant are as diverse as the restaurateurs dealing with them, a recent study found that three concerns in particular, sustaining growth, maintaining cash flow […]
Waste Not: Diverting food waste away from landfills can help others and drive profit
By Lori Nikkel Remember doing word problems in math class? Here’s one about food waste that will help you understand how it’s currently measured in much of the Canadian food value chain: Jan makes a chocolate cake for a dessert buffet. The cost of ingredients is $22, plus Jan paid an assistant for two hours […]
Starring Role: Energy Star-certified products able to deliver money-saving performance
By Kent Waddington Since 1992, Energy Star has been working hard to ensure that products receiving Energy Star certification meet the highest possible energy efficiency standards. The mission is simple: make managing energy as easy as possible, help business owners save utility dollars and protect the climate by reducing greenhouse gas emissions. Developed by the […]
How to navigate the big challenges of institutional foodservice
By Doug Radkey Day after day, foodservice providers in hotels, schools, hospitals, convention centres, casinos and other large facilities prepare and serve hundreds, sometimes thousands, of meals to their unique guests. Managing those numbers requires a corresponding volume of human resources, sales data, inventory and multiple menus as well as the support of effective leaders […]