By Madan Kanala For nearly a decade, dashboards have been the centrepiece of restaurant technology, including temperature charts, compliance checklists, equipment analytics, and footfall heatmaps — all beautifully displayed on screens. But operators are hitting a wall; dashboards don’t run restaurants, people do. In a business where every minute matters, expecting a manager to monitor […]
By Lina Hayek Modern commercial refrigeration solutions are doing much more than keeping ingredients cold. For Canadian foodservice operators, the right systems can reduce waste, lower utility bills, and protect food safety, all while supporting long-term sustainability goals. Refrigeration runs every hour your business is open, and often long after staff leave for the night. That […]
By Sam Brenner Canadian restaurant owners are entering a new era, defined by tighter margins, higher guest expectations, and an unprecedented pace of technological change. Guests may be dining out less often, but when they do, they expect more: more value, more personalization, and more seamless experiences. Modernization isn’t optional anymore. It’s the difference between staying […]
As the leaves change and the temperatures cool, the Fall/Winter 2025 issue of the magazine reflects on the challenges and successes this year, examines the current state of the foodservice industry, and highlights tools and strategies to take restaurant operators into a healthy and prosperous new year. We also examine safety, from restaurant design to […]
By Madan Kanala The restaurant industry is under growing pressure to operate sustainably, from reducing waste and lowering energy usage to improving transparency in supply chains. Many brands now proudly advertise their sustainability pledges. But there’s a gap between goals and execution that’s rarely addressed: the cold chain. Behind every sustainability metric is a critical […]
Labour is one of the highest restaurant expenses, accounting for between 25 and 35 per cent of total operating costs, and it is a challenge to manage these costs (among everything else) for many of today’s restaurateurs. From hiring to training, scheduling, and retention, managing labour costs is a challenging endeavour for many operators. However, […]
By Jerzy Zawadzki Managing a restaurant can be a constant juggling act. Coordinating third-party delivery platforms, syncing online orders with on-site POS systems, and managing inventory are all requirements on top of running a full-service kitchen. Mounting workloads in the back of house are similarly met with growing demands from the front to serve customers […]
By Madan Kanala Restaurant CFOs today are thinking beyond just food and labour costs. With inflation, capital constraints, and razor-thin margins, finance leaders are looking deeper into operational threats — especially where costly assets like refrigeration equipment are concerned. It’s no longer just about what’s spent; it’s about what’s at risk. From capital expenditures to […]
By Trish Dyl In 2025, over 30 per cent of hospitality businesses suffered at least one cyberattack, with breaches costing upwards of $3.4 million each. Digital transformation is both an opportunity and a crisis point, which is a glaring concern in Canada’s restaurant sector. As rapid tech adoption is outpacing the safeguards that keep businesses […]
Restaurant technology continues to evolve, bringing increased efficiency, improved labour allocation, tighter inventory management, and a better customer experience. As costs continue to rise and diners watch their spending, some restaurants are looking to make improvements in the dining room, and adding tablets may be the tool that helps operators attract and retain regular guests. […]
