Foodservice opportunities in the Canadian retail market

Foodservice expectations, millennial eating habits and online food delivery are just some of the factors impacting the foodservice industry across Canada By Rebecca Melnyk One new trend in commercial property management, specifically retail operations, is incorporating foodservice into bricks-and-mortar stores to discourage guests from shopping online. This pairing of two industries is becoming a more […]

Millennial dining celebrates food’s authenticity

By Adele Rankin More research and discussion has been generated about Millennials than any other demographic in recent memory since Generation X. Determining what draws them to a certain product, and perhaps more importantly, what keeps them coming back, is the focus for everyone from hotel brands to retailers. Restaurateurs can also learn a few […]

Top 20 factors for success in the restaurant business

By Geoff Wilson Success in the restaurant business can be elusive. What’s more, success means different things to different people. Some operators want to just make a living. Others have loftier goals – maximization of market share, achievement of targeted return on investment and so on. Regardless of one’s definition of success, the basics in […]

Sales tax on food and beverages in Canada

We’ve compiled the chart below to demonstrate how much sales tax is applied to foodservice meals in each province or territory in Canada. This complete chart is updated quarterly or if amendments are made. If you would like other information that isn’t in this chart, drop us a line!

Creating recipes with beer

By Roger Mittag Using beer in food recipes is yet another way to enhance the whole beer and food experience. Believe it or not, taken in moderation, beer is actually a very healthy food. It’s full of vitamins and minerals which are good for nerve production to help you concentrate, increase blood circulation and stimulate […]

Mentorship: A key ingredient in the kitchen

By Liana Robberecht My first unofficial mentorship began early on in my life. An elderly Japanese man took me under his wing and taught me how to use chopsticks and fight with a noble spirit. Mr. Miyagi didn’t know it at the time, but together, he and I would inspire millions. While it may have […]

Five questions: Justin Leboe

By Marian Staresinic Justin Leboe originally hails from Vancouver, B.C, where he started his culinary journey. Starting at Umberto’s when he was only 13 years old, Leboe eventually became one of the original cooks to open the restaurant C in downtown Vancouver in 1997. Justin has a natural talent when it comes to the culinary […]

Watch for topped doughnuts on menus in September

By Kristin Menas Below we will highlight some of the leading menu trends to watch on Canadian menus in September. Korean barbecue About the trend: Operators are rolling out pork sandwiches, wings and other meat-focused items made with specialty Korean-inspired barbecue sauces Featured at quick-service and casual-dining restaurants Korean mentions are up 34.6 per cent […]

Is your restaurant making at least 15 per cent profit?

By David Hopkins When I named our company The Fifteen Group in 2001, it was because we believed that any decent restaurant should make at least 15 per cent profit on sales (or potentially more, under the right circumstances). We still stand by that viewpoint today, however if I were naming the company now, it […]

Do you have what it takes to be a multi-unit franchisee?

By Helen Fotinos More and more franchisors are targeting multi-unit franchisees to realize their development goals and more and more franchisees are joining the cue to invest in multi-unit/multi-brand concepts. If you are an aspiring multi-unit franchisee, here are a few things to consider before you invest: What’s your goal? Understanding your motivation is critical […]