As our economy continues to struggle, restaurant and foodservice owners and operators must come up with more ways to bring in additional income. Instead of discounting your products or cutting back on labour/staff, it’s time to get creative and use all facets of your operation to generate more money. There are several ways in which […]
By Steven Chester He began his career as a licensed car mechanic, but it wasn’t long before Mike Yasinski shifted gears from fixing cars to managing bars. It began with a part-time job as a bartender at an Edmonton nightclub, where the young tradesman enjoyed his interactions with others and the energy behind the bar […]
February 27, 2012 What’s Green, part Irish and tastes great? Kelly Green, the latest St. Patty’s day inspired Ontario craft beer cocktail. Ingredients 10oz Amsterdam Blonde 1/2oz Jameson Irish Whiskey 1/4oz Blue Curaçao Add another 1/4oz of Blue Curaçao for a sweeter and greener version. Amsterdam Blonde serves as the perfect smooth, crisp and well-balanced […]
By Hugh Johnston Canadian grocers are a lot better at competing with traditional foodservice than we give them credit for. They take in over 75 per cent of food and beverage spending by Canadian households, while U.S. grocers take in only 58 per cent. Canadian foodservice operators lost $5 billion in market share to grocers […]
Jean Bedard seems to have found the perfect game-plan for combining sports and business. Whether he’s managing champion boxers, running a hockey training school, or making decisions as president and CEO of 50 sports themed resto-bars across Quebec, Bedard truly enjoys what he does – making people happy, being immersed in sports and building a […]
By Barbara MacDonald Try counting the number of customers you have on any given day and then determine the percentage that have a cell phone in hand. From older children to teens to adults and seniors, everyone is staying connected. Gone are the days when a panic stricken face co-related to a wallet gone missing […]
By Steven Chester It was a circuitous route from computer code to pizza crusts, but Diana Coutu has truly found her calling. The owner of Diana’s Gourmet Pizzeria creates award-winning pizzas through her Winnipeg family business, and has earned an international reputation for pizza perfection. Working part-time as a delivery driver, while studying computer science […]
Canadian chefs discover the time-honoured treasures of artisanal cheese By Sandra Eagle It’s late in the afternoon and Gurth Pretty is getting a little anxious. He’s waiting for a delivery of 20 kilos of cheese curds and he thinks his driver is going to be about four hours late. Such is the bane of Toronto […]
Poultry has room for growth on breakfast menus May 27, 2011 Consumers recently polled by Technomic say they eat chicken more frequently than any other type of meat. Despite this high rate of consumption, consumers indicate that opportunities still exist for new poultry applications, particularly at breakfast. Twenty-five per cent of chicken consumers say they […]
By Dawn Shoemaker June 10, 2010 Most Canadians who have visited London know what the expression “Mind the Gap” means. It serves as a polite warning to passengers that there is a potentially dangerous gap between the subway platform and the subway car door. We should have a similar warning for restaurant owners and managers […]
