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 […]

Crunching Numbers: Minimum wage by province

From the spring 2018 issue of Canadian Restaurant & Foodservice News By Jeff Dover Restaurateurs are dealing with increases in many of their expenses, like food and rent, but with significant minimum wage increases in several provinces, labour cost has caused considerable concern given the tight margins in Canada’s restaurant industry. The table below shows current […]

Hospitality c-suite strategist reveals “Internet of Things,” a key new technology in foodservice

By Merilee Kern When British technologist Kevin Ashton coined the term “Internet of Things” in 1999, referring to a network connecting not just people but the everyday objects around them, it was a concept both fantastical and futuristic. But with a new emphasis on food safety engendered by the sweeping reforms of the FDA Food […]

Control points for managing food costs

By Eileen Campbell In your operation, food cost is likely one of the highest expenses along with labour, rent and overheads. Even the slightest cost increase can “eat” into your profits. Food cost percentage is a management tool to identify potential problems by comparing changes from one week to the next and should be calculated each accounting […]

Meat prices to increase after minimum wage announcement, along with restaurant bills

By David Hopkins With the announcement of minimum wage increasing to $15 by 2019, restaurant owners in Ontario, Alberta and potentially British Columbia will not only see higher rent and utility costs, but also increases in meat prices. The surge in meat prices will add yet another level to profit challenge, making it harder for […]

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 […]