The crucial need for flood insurance in the restaurant industry

By Dawn Castell In the restaurant industry, margins can be as thin as a chef’s knife, and unexpected disasters such as floods pose a significant threat to immediate operations and long-term viability. For many restaurateurs, flood insurance represents a critical safeguard, one that ensures continuity and recovery in the aftermath of unforeseen water damage. This […]

Concept Watch: Naan Kabob, Eggspectation, Mandy’s Salades Gourmandes

By Katie Belflower Standing out from the crowd is vital in today’s competitive landscape. We’ve teamed up once again with Technomic for this month’s Concept Watch, where we highlight three restaurants that are showing innovation and inspiration across the country. This edition focuses on Naan Kabob, Eggspectation, and Mandy’s Salades Gourmandes. Naan Kabob Platter Image […]

Hit a home run with your Father’s Day promotional strategy

By Mo Chaar There are approximately 8 million fathers in Canada, and while dining out for Father’s Day isn’t quite as popular as Mother’s Day, restaurants still saw a 22 per cent increase on the occasion last year. As people celebrate the father figures in their lives, the holiday presents an opportunity for restaurant owners to tap […]

The hidden challenges of training restaurant staff

By Madan Kanala Maintaining food standards and regulatory compliance is paramount in the bustling world of restaurants. However, many establishments struggle to achieve consistency and effectiveness despite implementing staff training programs. This often boils down to three critical factors: variations in staffing levels, high employee turnover rates, and language barriers. Variations in staffing levels In […]

Elevate your restaurant to get ahead of the competition

By Dawn Castell In the bustling world of hospitality, maintaining a competitive edge is essential for the success of any restaurant. By focusing on key areas such as menu innovation, customer service, and marketing strategies, restaurants can differentiate themselves in the market and thrive amidst today’s fierce competition. Menu innovation and culinary excellence One of […]

Thriving in an oversaturated restaurant industry

By Jacob Mancini In the vast mosaic of Canada’s culinary scene, a rich palette of flavours, cultures, and restaurants merge to tantalize taste buds and ignite culinary business passions. Sounds delicious, doesn’t it? Yet, beneath the surface lies a pressing issue: we are oversaturated with restaurants. Subsequently, Canada finds itself at a crossroads – on […]

How restaurant operators can keep up with changing dining habits

By Mo Chaar In today’s economy, Canadians are cutting back on extraneous spending wherever they can to cope with a higher cost of living, and less than 30% of Canadians are satisfied with their recent restaurant experiences. A new consumer survey of Canadians’ dining attitudes and motivations revealed that a whopping 82 per cent of […]

Trend Watch: Camelina, balsamic pearls, beet jam

By Katie Belflower Our monthly edition of Trend Watch with Technomic highlights three menu trends that are gaining popularity across Canada right now and looks at how Canadian restaurateurs are successfully incorporating them into their menus. This month’s edition features camelina, balsamic pearls, and beet jam. Camelina Some operators are featuring camelina in a variety […]

Offering plant-based proteins is a profitable choice for operators

By Nandini Roy Choudhury As sustainability continues to drive consumer demand, alternative proteins on menus are starting to become a powerful tool to combat climate change across the globe and boost restaurant bottom lines. Leading companies, stakeholders, and suppliers are steadily investing in the development of new capabilities and resources to address the challenges associated […]