By Brandon Thorsell As restaurants maintain safety standards and practices by checking temperatures, cleaning up spills, and sanitizing stations, there may be weak spots in your building that allow pests to enter and nest as they look for accessible food sources. Without a grasp on how and why these animals enter your commercial kitchen, you […]
If you’re doing spring or summer cleaning to improve your restaurant operations, you may want to take a look at automated temperature monitoring and whether it’s a tool that could boost your efficiency. With only five per cent of restaurants currently using an automated temperature system, this might be an opportunity to pull away from […]
By Yasmine Mustafa The hospitality industry can be very lucrative for people at all levels of the business. However, many companies in the industry struggle to comply with the workplace safety and health standards required of them, something that has taken on increased importance against the pandemic backdrop. Ultimately, lack of compliance can lead to […]
By Adrian Johansen When you’re operating a restaurant, you have a lot on your plate — both literally and figuratively. You have to assemble and manage your crew. You have to oversee the financials. You have to ensure that your business is being promoted and marketed effectively. Above all, you have to provide your guests […]
By Alice Sinia Although pests present a potential problem all year long, changing seasons often bring changes in pest populations. To best protect your business throughout the year, it is important to know how changes in weather will affect these unwanted guests’ habits. As temperatures drop, restaurants are especially vulnerable to fall pests looking for […]
By Adam Walker Whether a result of the global pandemic, supply chain shortages, inflation, or simply competitive pressures, restaurants are facing challenges never before seen in the industry. Many owners and operators have been forced to change how their businesses are run and to look for new efficiencies to stay afloat. One area that is […]
By Rene Van Acker, Evan Fraser, and Lenore Newman Globally, about one-third of all greenhouse gas emissions come from agriculture and the food system. The carbon footprint of food systems includes all the emissions from its growing, processing, transportation, and waste. Agriculture is also vulnerable to the effects of climate change and, as the conflict […]
By William W. L. Cheung Restaurant menus across the West Coast of Canada will soon see an influx of squid and sardine dishes, while the popular sockeye salmon makes a slow exit. As it turns out, climate change may have something to do with this. Restaurants update their menus all the time and this often […]
A new report from food rescue organization Second Harvest has illustrated the severity of Canada’s food waste problem and suggested some core solutions that the food industry can implement to resolve the issue. Second Harvest’s findings show that Canada’s food system wastes almost all of the surplus edible food it produces, when it could instead […]
By Janet Music & Sylvain Charlebois Food prices in Canada continue to soar in the face of labour shortages, the rising cost of goods and supply chain disruptions. Statistics Canada recently reported that the food inflation rate in the country has reached 7.4 per cent and that it will most likely rise again in the […]
