Restaurant concepts to watch this December

By Aaron Jourden In the December 2017 edition of restaurant concepts to watch, we highlight three restaurant concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique: The Captain’s Boil Instagram: 13,100 followers | Facebook: 12,072 likes | Twitter: 1,447 followers Locations: […]

Canada’s proposed Cannabis Act: What restaurateurs need to know

By Matt Maurer and Whitney Abrams In April 2017, the Government of Canada introduced Bill C-45, the Cannabis Act, (the “Act”) which will legalize the recreational use of cannabis nationwide. The Federal government has committed to a legal market taking effect by July 1, 2018, which will surely impact many Canada Day celebrations. The Act sets […]

Ontario’s menu labelling law check-up

By Eric Mayzel and Noah Leszcz On January 1, 2017, Ontario’s menu labelling legislation, the Healthy Menu Choices Act, 2015 (the “Act”) came into force. The Act requires that foodservice businesses with 20 or more locations operating in the province under the same name, or a substantially similar name, display calorie information for standard food […]

Beginning construction on your restaurant

By Judy Henderson We’ve already covered starting, planning and designing your restaurant’s renovation. The day will come during that process when the kitchen falls silent (hopefully your chefs are testing a new menu in another working kitchen) and construction starts. As the sledge hammer makes its mark on the walls, you’ll be glad you spent […]

Get, retain and develop both your employees and guests

By Matt Rolfe Eighty per cent of hospitality owners and managers started their hospitality careers working in the front or back of house. Over time many in our industry rise through the ranks and find themselves leading others rather than doing the work themselves. Does this sound familiar? Was this your journey, or do you […]

Building your business, one act of exceptional service at a time

By David Swanston Even though Canadian diners are spending more and restaurant visits are on the rise, operators are faced with a growing number of challenges when it comes to trying to improve stagnant revenues. Whether it’s trying to hold on to fickle customers looking for change or simply the reality of an overcrowded foodservice […]

Five things you need to know about running a restaurant

By the Restaurant Association of Nova Scotia There are many appealing factors to running your own restaurant – it’s exciting, fast-paced, you get to be your own boss, make a name for yourself, and so many more. The one thing you will never hear a restaurant owner say is “how easy it is.” Ask any […]

How buyers see the value of your restaurant

By Greg Kells When you’re thinking about selling your restaurant, it’s important to remember that there are many different types of potential buyers for your property, each with their own perceived value drivers and different criteria. The value they see in buying your restaurant depends very much on the plans they have for the restaurant. […]

Managing customer emotions using touch points

By Doug Radkey The restaurant industry is driven by delivering exceptional (and memorable) customer experiences. As a restaurateur, you need to realize that you don’t just sell food and beverage, you sell emotions through experiences. Your concept, whether a restaurant, bar, cafe or food truck, lives or dies by the customer emotions it creates. To […]

Your team: the most important investment you’ll make this year

By Matt Rolfe Technology and innovation have dramatically changed our industry over the last decade and the reality is that the rate of change is accelerating faster than ever before. Whether it is ordering from a touch screen at a McDonald’s, the rapid expansion of online reservation systems, or opting to train and induct staff […]