Nando’s Canada putting staff and franchisees first

CEO Kevin Lindhorst tells RestoBiz how the chicken specialists have navigated the pain of the pandemic By Tom Nightingale Canada’s hungry public loves chicken, that’s for sure. One of the most versatile of comfort foods and a product that often travels well in this new era of heightened off-premises consumption, chicken – whether fried, roasted, […]

Why Canadian restaurants are exploring US expansion

By Mo Chaar With COVID-19 cases increasing and certain restrictions being re-introduced throughout Canada, vulnerable Canadian restaurants are nervous about their future as we enter a new era of government-instated mandates. Mask and vaccine requirements are being implemented across provinces, posing another barrier for restaurants and hindering their rebound from the turbulent year-and-a-half they’ve already […]

Testing high-touch surfaces in grocery stores for COVID-19

By Maleeka Singh, Lawrence Goodridge, Maria G. Corradini, Robert Hanner, and Steven Newmaster As the COVID-19 pandemic wears on, and the virus continues to circulate, the transmission risks of everyday interactions may become an ongoing concern. A recent study at the University of Guelph looked at the risk of COVID-19 exposure from high-touch surfaces within […]

Instagram in foodservice: A cross-Canada case study

By Sylvia Tomczak Social media is a big deal for businesses, and foodservice is no exception. After RestoBiz recently took a detailed look into the power of social media in the F&B industry, we wanted to find out how operators across the country have been leveraging the power of Instagram to outstanding effect through various […]

Pür & Simple: Pushing for female empowerment in foodservice

COVID-19 has stunted progress in addressing foodservice’s gender imbalance, but Pür & Simple is on a continuing mission By Tom Nightingale The foodservice and restaurant industry has been thrust under a newly intense spotlight throughout COVID-19. During a pandemic that has devastated foodservice and hospitality to an extent felt by few other industries, there has […]

Is asking for proof of vaccination the new restaurant normal?

By Tom Nightingale Across Canada, North America, and beyond, the debate around vaccinations has been raging since numerous vaccines became widely available a few months ago. Now, the hottest topic may be proof of vaccination. Much has been made of whether requiring proof of vaccinations — be they so-called “vaccine passports” or other forms of […]

The hiring dilemma: Luring restaurant workers amid pandemic damage

Foodservice is facing a staffing crisis as many laid off workers show understandable reluctance to return. So what can operators do? By Tom Nightingale It’s been well-documented that the effects of the COVID-19 pandemic on tight-margin industries like foodservice and hospitality were particularly devastating as closures and numerous restrictions have affected the last 16 months. […]

The 360-degree dining experience & the new climate of guest impulse

By Laurent May Restaurants across the country are reopening and the hospitality industry is reemerging in a post-pandemic world. However, guest expectations have shifted as new technology was introduced over the pandemic to keep dining guests comfortable and safe. On-premise guest experience is traditionally guided by the server, as they drive the service from beginning […]

The lasting changes and passing fads of COVID-19

By Mark Plumlee COVID-19 brought massive, sweeping changes to the restaurant industry. Now, with the vaccine rollout well underway and provinces continuing to reopen their restaurants, one giant question remains unanswered. Looking at some of the many shifts restaurant operations have seen over the past year, which ones will turn out to be passing fads? […]

Raising the bar: Chef Peter Keith

Chef Keith has tackled the pandemic head-on with his Meuwly’s brand and is making efforts to break down barriers around mental health. By Tom Nightingale It is fair to say that Peter Keith has thrown himself into the challenges brought on by COVID-19. Over the last 15 years, the experienced restaurateur has excelled in cooking […]