The rise of ghost kitchens in the age of COVID-19
Ghost kitchens, based on setting up facilities focused exclusively on online delivery and takeout orders, are becoming ubiquitous during COVID-19.
Category Results for: Restaurant Design
The indomitable passion of restaurateurs
Restaurant owners are putting everything on the line in 2020 and winning, writes TouchBistro’s Alex Barrotti.
Extending outdoor dining season for year-round revenue generation
Restaurateurs are realizing additional year-round revenue opportunities by integrating outdoor dining spaces as a permanent part of their establishment, and there are a multitude of options.
Concept Watch: Shawarma Palace, Burger de Ville, Anejo
In this edition of restaurant “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners this October.
Beertown set for late-2020 expansion despite COVID-19 backdrop
Charcoal Group’s CEO Jody Palubiski explains why a pandemic won’t derail their Toronto-area plans for two new Beertown locations late this year
Adapting to change: Setting diner expectations indoors and out
When preparing to reopen, restaurant owners will have to rethink their method for taking reservations, their customer flow, and their patio layout.
Eataly, the upscale Italian chain of food markets, to open in Toronto this November
By Gregory Furgala Eataly, the chain of high-end Italian food markets, is set to open its flagship Toronto location next month, which along with a massive selection of groceries includes four sit-down restaurants. The restaurants will run the gamut of Italian cuisine. A Pizza & La Pasta will, naturally, cover Italian staples; La Pescheria will feature a […]
The Fix is In: You don’t need to re-invent your patio to get the most out of dining outdoors
By Chris Hannah In Canada, patio season is very much a moving target. We are all anxious to embrace it and always want to be ready to take advantage when the good weather hits. Being ready means thinking about ever part of the patio and how to maximize the impact of each element without breaking […]
The New Influencers: Why Boomers are changing foodservice
By Divakar Raju While we tend to assume foodies are Instagramming Millennials, there are other important players leading the charge in the evolution of food culture. Boomers are huge influencers, and they lend their clout to different areas as they retire. According to StatCan, 5,000 Canadian Boomers are retiring each week. A boom that once represented […]
The Design Process: Where do we begin and how will it end?
From the spring 2018 issue of Canadian Restaurant & Foodservice News By Chris Hannah In my early days of teaching design, I had to write a quiz for students learning the process for the first time. As it happens, I was sitting in a client’s restaurant composing the test, when he walked by and asked […]