By Matt Del Vecchio Success in the restaurant business can be elusive. With the variety and quantity of restaurants available, it is increasingly difficult to attract new clientele and to impress regular customers. The same challenge applies to retaining employees while keeping workers happy and productive. There are a multitude of factors that contribute to […]
Creating brand love: How to become – and remain – your guest’s favourite restaurantBy Denis HancockDecember 9, 2014 Loyal guests not only come to your restaurant more often than others; they are the top source of “word-of-mouth” recommendations that are consistently the most effective and affordable way to attract new guests to your restaurant. When […]
By Steven Chester From the youngest of ages, Brad Long knew that food wasn’t something to be taken lightly. “I was born with some food allergies, nut allergies to be specific,” explains Long. “Once my mother figured out what was going on, I had to get the message ‘you can’t eat these things.’ I became […]
By Chad Finkelstein and Kate Russell Last month, the federal government announced that all restaurants would be barred from accessing the Temporary Foreign Worker Program (TFWP) to hire foreign workers in Canada. This general ban applies to positions of any skill level, from counter attendant to Chief Executive Officer. No new or pending application for […]
By Diane Chiasson Being organized is essential to running a successful business – regardless of what type of business you are in. In terms of putting together a successful marketing plan, the first thing you need to do is to create a monthly calendar of promotions. A marketing calendar will document the dates, the types […]
By Diane Chiasson Your customers are the ones who are paying your bills, your salary and keeping your business alive. Without customers, your restaurant operation would not exist. So your number one priority as a restaurant owner or operator is to keep your customers happy. While the term, “the customer is always right” may not […]
By Zoltan Szabo Tell us a bit about your restaurant Grano and the inspiration behind it. Grano is celebrating its 27th anniversary this year, and we currently have 40 employees. Over the years, I have been overseeing front of house, including wine service, and Lucia, being the chef, has looked after back of house. The […]
By André LaRivière Check the numbers that boost the resilience of your restaurant or foodservice business Occasionally, an idea or development comes along in our industry that suggests we should revisit the standard formulas we use to measure how we’re doing. In the case of sustainability, the green lexicon is changing – and for good […]
Older Canadians have been gaining share of restaurant visits and are predicted to continue this trend. Take a moment to reflect on some recent restaurant advertisements and the types of actors cast in them. Very likely you’re imagining teenagers, working adults, and families with children. Younger consumers are the heaviest restaurant users and are at […]
By Steven Chester She was born in Taiwan and moved to the United States at a young age, so Annie Young-Scrivner has a worldly view and an inherent desire to understand the many moving parts of life, people and business. It was that desire to learn and lead that put Young-Scrivner on a long and […]
