Is dine-in dead?
Doug Radkey examines the strategies restaurants should be implementing to remain profitable as they reopen their dining rooms.
Category Results for: Staffing
Putting the fun back into the restaurant experience
Guests are craving the fun and excitement of the in-house restaurant experience they once knew. Can Canadian operators live up to the task?
How to maintain financial health as a restaurant during the pandemic
During the COVID-19 crisis, restaurants around the world will have to make a concerted effort to stay in the pink of financial health.
How to support restaurant employees during COVID-19
We’re now several weeks into the ongoing COVID-19 health crisis, which has had a singular and unprecedented impact on Canada’s food and beverage sector. Technomic predicts 2020 foodservice sales in Canada will be down 12 per cent to 27 per cent, with full-service restaurants and hotels being the hardest hit. From reduced services to full […]
Canadian tech companies Staffy and Spiffy form partnership to fill emergency hiring gap with displaced hospitality workers
Press Release As the COVID-19 crisis continues to cost hospitality workers their jobs and/or much of their income, two Canadian companies are joining forces to ensure they can quickly and efficiently be available and ready to work in other industries. Staffy (Staffy.com), an on-demand marketplace with 30,000 skilled hourly workers, has already shifted their focus […]
7shifts surveys 1,000 restaurateurs for 2020 restaurant labour management trends study
Press Release SASKATOON, Saskatchewan and NEW YORK, NY — 7shifts, the leading labour-management platform for restaurants, just released a comprehensive study covering key insights and statistics about the state of the restaurant labour management industry and where it’s headed. The survey was conducted with over 1,000 restaurant managers, owners, and executives across North America and […]
A rear-view reflection on foodservice trends for 2020
By Matt Rolfe For many foodservice operators and owners, 2019 brought more challenge and change to their options than ever before. A simple Google search about the health of our industry yields dozens of articles referencing the restaurant apocalypse. In times of extreme flux, some operators and leaders adapt and change, while others do their […]
Axing the Grind: The life of a chef is notoriously difficult, but it doesn’t have to be
By Divakar Raju Food culture is mainstream. Cooking and baking shows are standard television fare, and for better or for worse, Instagram has become the modern pre-meal ritual. People are ambitious and want to make a name for themselves in restaurants, but the reality is, very few people will become a celebrity chef or famous […]
Hiring Refugees: Doing good is good business
By Mohamad Fakih When I arrived in Canada at the age of 26, I came with a strong drive and desire to succeed. Like many others, I immigrated for the opportunity at a better life. I was attracted to Canada’s diversity as I saw this country as a land full of opportunities. It was by […]
How to navigate the big challenges of institutional foodservice
By Doug Radkey Day after day, foodservice providers in hotels, schools, hospitals, convention centres, casinos and other large facilities prepare and serve hundreds, sometimes thousands, of meals to their unique guests. Managing those numbers requires a corresponding volume of human resources, sales data, inventory and multiple menus as well as the support of effective leaders […]