How to improve table turns and diner satisfaction with analytics

By John Yi It seems like big data is everywhere you look these days. From the targeted ads you see online as you scroll through your favorite websites and social media feeds, to the apps you use to navigate traffic and get to work on time, to fraud detection on your credit or debit cards. […]

Restaurant concepts to watch in February 2018

By Aaron Jourden In this edition of “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: Rosemary Rocksalt Instagram: 1,237 followers | Facebook: 1,617 likes | Twitter: 2,175 followers Locations: 5 (British Columbia) Concept […]

Six things to remember when designing a new menu

By Jordan Knox In the restaurant industry, things are always changing and evolving as new restaurants and new products are constantly becoming available. To keep up, restaurants need to consistently update their menu offerings, but what is the best way to do this? For most restaurateurs, changing a menu can be a daunting task that […]

The future of food – Restaurant trends in 2018 and beyond

Giving diners some food for thought, RC Show 2018 – Canada’s largest foodservice and hospitality event – presents the top trends you can expect to see on restaurant tables this year. From Neuro-nutrition to floral flavours and even medicinal mushrooms, here’s what will be blooming all over menus: Coffee with a kick – Turmeric syrup […]

Rethinking themed restaurant design

By Judy Henderson We’ve all been to a themed restaurant; perhaps you’ve salivated over smoked beef brisket served by a gentleman resembling John Wayne, or you’ve tucked into moussaka beside a mural depicting Santorini on the Aegean Sea. There’s certainly a place for these kinds of restaurants but as a modern hospitality designer, I tend […]

Restaurant service training techniques

By Doug Radkey Throughout the restaurant industry, the phrase ‘it’s not my job’ can simply not exist. It is every employees job to provide memorable customer service; from management to the back-of-house employees, and of course through to the front-of-house team. All employees must work as one cohesive unit to ensure an unforgettable guest experience. […]

Q&A with Art Napoleon, bush cook and star of Moosemeat & Marmalade

By Kavita Sabharwal-Chomiuk Art Napoleon is an experienced hunter, adventurous bush cook and television star. In fact, Art’s 13-part food documentary series, Moosemeat & Marmalade, allows him to combine all three of these interests as he explores Indigenous culture, culinary traditions and delicious food alongside his co-star, Chef Dan Hayes. Dan has worked in the […]

Restaurant menu trends to watch in January 2018

By Aaron Jourden Below we will highlight some of the leading menu trends to watch on Canadian menus this January. Duck About the trend: Operators are showcasing duck in everyday dishes that make the protein more approachable by showcasing it in familiar and craveable preparations. Exotic appeal Not always easy to prepare at home Rich […]

Q&A: Wyatt and Aiden Booth, founders, Hopscotch

By Kavita Sabharwal-Chomiuk Hopscotch, an Ontario-based, healthy fast casual concept, is expanding. The company, which currently has two storefronts in Ontario and three opening soon, recently signed two multi-unit franchise deals for the Toronto and Edmonton markets. The company will open three franchise locations in Toronto over the next four years, and will introduce the […]

Using institutional foodservice to improve seniors’ quality of life

By Kavita Sabharwal-Chomiuk A recent study from Sodexo and the University of Ottawa Life Research Institute explores how the five senses impact the quality of life of residents living in long-term care communities. Research found in the Journal of the American Geriatrics Society finds that even though the population of seniors is rapidly growing, minimal […]