By Samara Foisy, Heart and Stroke Foundation registered dietitian With Canadians making 18 million visits to restaurants daily, it is no surprise that people like to eat out. As consumers juggle family responsibilities and career and social obligations, cooking at home seems to be on the decline. But that doesn’t mean that nutrition has to […]
By Diane Chiasson Writing good copy for marketing is essential to any business to attract customers. As a restaurant or foodservice operation, your business has many areas where there is a need for good copywriting including your website, social media, menu, print, radio or TV ads, direct mail or email, newsletters, signage, and POP materials. […]
By André LaRivière Ask most any restaurant operator how many business decisions they typically make each day – from choosing menu specials to organizing staff schedules to resolving a customer service issue – and you’re bound to get a double-digit figure. By contrast, ask those same operators how many times they considered the sustainability or […]
By Emma Hyatt April 17, 2013 Full-service operators must clearly define their value offering in an evolving competitive landscape The CRFA has forecasted real change in foodservice sales at 1.1 per cent for 2013, and chances are this falls short of the sales goals restaurant operators and suppliers have set. To achieve those goals, restaurateurs […]
“Gopher!” chortles Halifax restaurant icon Stephanie Bertossi when asked her official business title at The Bertossi Group of Restaurants. It must certainly feel that way, squirrelling about town daily to the Group’s three restaurant brands at four locations. Bertossi, along with co-owner/husband/renowned chef Maurizio Bertossi, is a serial restaurant opener, having launched, operated and sold […]
The garden grow-op: how to grow herbs indoors for freshness and quality By Liana Robberecht November 13, 2012 Pretty much every chef I know (including myself) has romantic visions of grazing a garden for fresh cuttings of their favourite herbs. However, working in a kitchen with no windows in concrete buildings within the […]
By Jordan Knox November 7, 2012 Over the last several years, there has been a transition to quality over quantity when it comes to our food. However, with organic foods and foods without additives one obstacle has always been prevalent: perishability. For a long time food producers have turned to chemicals and additives to increase […]
By Steven Chester Making many steps in a global corporate journey that has taken him from his home town of New Britain, Connecticut to his current role as president and CEO at Boston Pizza, Mark Pacinda has learned the importance of building a strong team, cultivating positive press and always putting your best foot forward. […]
By Shirley Kragtwyk-Lefevre Here are a few tips from the Heart and Stroke Foundation for focusing on healthier food preparation: Trim the fat – Use lesser amounts and healthier types of oil like olive or canola. Use low-fat cooking methods and use broth, juices and fruit and vegetable purees in dressings and sauces. Use low-fat […]
Good help wanted: tips for attracting and building a high-performing team By David Swanston August 24, 2012 Tweet With expenses steadily rising and margins continuing to shrink, employers are being forced to find efficiencies and boost sales volumes. This environment makes it increasingly difficult for restaurants to compete on price alone, so restaurateurs should be […]
