By Duncan MacNally A restaurant can have a strong menu, an attractive dining room, and a well-designed beverage program, yet still leave guests with a disappointing impression if its bartenders are not properly prepared. Because bartenders work at the intersection of speed, hospitality, product knowledge, and service, even small training gaps can quickly become visible […]
September is a month of transition for many restaurant operators, as student employees return to school, traffic levels decline for the fall season, and patio space is no longer in such hot demand. Operators can become overwhelmed with these seasonal challenges, and a fresh approach can help get a better handle on fall operations. Here […]
By Jenna Oosterholt Every few months the conversation resurfaces: Should we eliminate tipping? On the surface, it sounds like a simple solution. Pay everyone a higher hourly wage and remove tips altogether. But eliminating tip culture would kill more than half, if not all of your favourite restaurants. The reality is that most independent restaurants […]
The foodservice industry has long been defined by demanding schedules, physically and emotionally taxing work, and a culture that often leaves little room for rest or recovery. Long hours, unpredictable shifts, limited time off, and the challenge of maintaining a healthy work-life balance have contributed to an environment where stress and burnout can thrive. While […]
By Jessica Brill The foodservice industry continues to evolve, adapt, and grow as it responds to ongoing challenges such as labour shortages, mental health concerns, and the need for greater workplace diversity. As these important conversations take place, progressive steps are being taken toward more equitable representation for women. “Early on in my experience, I […]
By Danny Murrell As Canadian restaurants, foodservice operators, and staffing agencies gear up for the busy summer season — packed with staycations, concerts, and sporting events — one thing stays the same every year: the summer rush is rarely predictable. Effective seasonal staffing is the secret to turning what could be a major operational headache […]
By Doug Radkey Canada may be heading into a summer that gives bars and restaurants a rare opportunity. Not because costs are easing (hint: they aren’t) and not because guests have suddenly become less price-sensitive (hint: they haven’t). But because more Canadians appear likely to stay closer to home, travel more domestically, and look for […]
This time of year brings brighter days, new ideas, and fresh flavours. Our Spring/Summer issue of Canadian Restaurant & Foodservice News magazine looks ahead to increased traffic, shifting dining habits, and strategic ways that restaurant operators can continue to thrive throughout the season. As the weather warms up, operators need to prepare for a summer […]
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 […]
By Sydney Hussey Ontario restaurant operators are constantly adapting to staffing shortages, rising costs and changing customer expectations. Many restaurants may “push through” sweeping workplace changes. Yet with restaurant teams already operating at full capacity, asking employees to work harder is no longer a sustainable strategy. A pan-Canadian survey from the Future Skills Centre’s Mind […]
