Finding success through flexible financing

Calgary’s Blowers & Grafton has thrived during the pandemic thanks to painstaking planning and Merchant Growth’s solutions By Tom Nightingale Foodservice and hospitality is often a fine-margin business even at the best of times. There’s so much to juggle financially, from day-to-day product and operational expenses to salaries, from rent and insurance to health and […]

Restaurant Branding During COVID-19: Developing your brand guide

In Part I of a new three-part look at restaurant branding during the pandemic, we assess how operators can lay solid marketing foundations By Doug Radkey Hospitality, since the beginning of time, has been about building connections. That right there is not going to change, even with a global pandemic thrown our way. Even though […]

The case for tamper-evident food packaging

How tamper-evident packaging improves food safety and customer satisfaction. By Paul Rutherford It’s no surprise that the COVID-19 pandemic has led to an enormous increase in restaurant delivery and takeout sales. In fact, a recent Dalhousie University study found that the number of Canadians ordering food once a week increased from 29.6% to 45.4% between […]

Common restaurant operations mistakes – and how to fix them

During the COVID-19 pandemic, running smooth restaurant operations has become harder than ever. Thankfully, some surefire tips can help.

How to Prevent Mosquitoes in Outdoor Patio Dining Areas

By Alice Sinia In the wake of global health concerns, restaurants across the world have modified their dining areas to be safer and more customer friendly. For many establishments, that has meant a switch to patio dining only. These outdoor spaces are perceived as less conducive to the spread of pathogens and help to put […]

Tip of the Week: Preparing roasted squash

Tip of the Week Sponsored By: The thick skin of squash can be difficult to remove using your conventional vegetable peeler. For efficient, easy and consistent peeling, Chef Culinary Instructor Steven Walker-Duncan of Camosun College in Victoria, British Columbia recommends removing the stem end and cutting a thin portion from the bottom to create a […]

Tip of the Week: How to perfectly dice salmon for ceviche

Tip of the Week Sponsored By: When it comes to salmon, no two sizes are typically the same. Plus, this fish is commonly thick starting from the head, getting thinner as you move towards the fin. To give you even and consistent results, Executive Chef Elia Herrera of Los Colibris in Toronto recommends using a butterfly technique for […]