By Arjan Dhillon In a restaurant build-out, the walk-in is often one of the last things specified and one of the first things built. Once the panels are up, changing the size, the door, or where the compressor goes means moving walls, re-running electrical or re-quoting the refrigeration. So, make decisions in these categories before […]
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 […]
As restaurateurs prepare for busy patios and increased walk-ins, they are also navigating seasonal turnover and hot conditions, as they work to manage operations successfully. From equipment overload to staff turnover, operators have to plan ahead, stay organized, and be ready to pivot as issues arise throughout the summer. Here are some of the summer […]
Every restaurant operator, from single-unit independents to national franchise groups faces a common enemy: the operational blind spot. This can look like the five minutes a cooler drifts out of range, the cleaning routine that didn’t happen, the back-of-house behaviour no checklist truly verifies, the maintenance issue that reveals itself only when it’s too late […]
By Mia Barnes Chefs and restaurant operators must maintain rigorous food safety standards while keeping pace with the demands of a busy kitchen. Compliance requirements from the Canadian Food Inspection Agency (CFIA) are nonnegotiable, and customer trust depends on your ability to deliver safe food. Automation helps you stay current with evolving standards and ensures […]
By Tyrone Ho A commercial refrigerator goes down on a Friday night; a range fails the week you’re launching a new menu. In a normal year, these types of equipment failure are an operational headache, but in 2026, it’s the difference between survival and closure. Restaurants operate on tight margins, but 2026 is becoming a […]
By Jose Chavez Managing food allergies has become a more visible part of restaurant operations across Canada. As guest expectations continue to rise, how dietary needs are handled can influence dining decisions in ways that were traditionally less common. This shift presents an opportunity to move beyond compliance and build stronger guest confidence with the […]
By Nate Schwandt Running a restaurant group means managing more moving parts than most people realize, and one of the most expensive, least glamorous parts is getting food from suppliers to kitchens. For multi-location operators, distribution costs can quietly erode margins that were already thin to begin with. Outsourced transportation, when done strategically, offers a […]
By Dr. Alice Sinia As rodent activity trends upward across Canada, restaurants must beef up their prevention plans. Stopping rodent issues before they start is the best way to protect your business’ reputation, safeguard food safety and maintain customer trust. Research shows that Toronto, Victoria, and Vancouver saw the most rodents between August 2024 and July […]
By Madan Kanala In every restaurant, refrigeration is the backbone of food safety — and the silent cause of some of the industry’s most expensive failures. A single unnoticed drift can mean significant inventory loss, hours of downtime, scrambled labour, lost menu availability, and a damaged health inspection score. The problem isn’t that restaurants don’t […]
