Pierre Rivard announces the appointment of Gilles Corriveau as CEO of St-Hubert Retail Press release March 24, 2016 It is with great enthusiasm that Pierre Rivard, President of St-Hubert Group, announced the appointment of Gilles Corriveau as Chief Executive Officer of St-Hubert Retail, the Group’s food processing division. Mr. Corriveau will report directly to Pierre […]
Wines Wine and beer professionals weigh in on industry innovation In the old days, the only tools a sommelier carried were a corkscrew and maybe a tastevin worn around the neck, and that was more to show status, not for reasons of practicality. Three wine styles to feature on your holiday wine list The holidays […]
Seven tips to improve your restaurant’s inventory management April 14, 2015 How many dollars does your business throw into the dumpster every year? A head of lettuce, or a pound of hamburger might not seem like much, but every month they add up to a big pile of dollar bills. Waste, spoilage, overstocking, and theft […]
Decrease tax-time stress with easy changes to your restaurant’s money management By Liz Teodorini February 25, 2014 Every single year, thousands of Canadian business owners delay, struggle through, and stress about their tax submissions. If you are one of these Canadians, you can avoid this ordeal by making simple changes to how you manage your […]
Five principles in creating a business plan By Jordan Knox October 28, 2015 Leave a comment Plans bring thoughts and people together. Without a plan, a business is a little like a driver without a map: at the end of the day, a destination will be reached, but it may not be the intended one. […]
International expansion: Growing your restaurant beyond Canada’s bordersBy Chad FinkelsteinNovember 18, 2014 These days, everyone seems to be asking me the same question about expanding their restaurant businesses – going international. Whether it’s the United States, European countries or Middle Eastern nations, restaurant owners either want to grow beyond Canada’s borders or have been approached […]
Make-ahead desserts On the day of an event, you may be busy cooking all day long without even having time to think about dessert. Being able to prepare a make-ahead dessert will ensure you a little stress relief. Seaweed is not just for sushi anymore Although you may be used to only seeing seaweed in […]
Exploring trends and opportunities for the lunch daypartBy Aimee HarveyJanuary 30, 2015 Restaurant-industry trendspotters often focus on developing dishes for two primary occasions: breakfast and dinner. While the morning and evening dayparts certainly provide multifaceted platforms for flavour and menu innovation – and draw robust guest traffic for the first and last meals of […]
Beer Crafty ideas: Expanding your beer menu to boost profits While it’s true that beer has long been a dominant force in the beverage industry and that we’ve seen some amazing numbers of growth over the past few years, the one…Four steps to make beer an integral member of your operations team With an explosion […]
Marketing Basics How to handle online complaints In the hospitality industry, above all else, it is the experience that is sold. Those experiences may come in the form of dining, hotel stays or retail purchases. Long after a meal is finished, the major takeaway is… Eight ways to make your restaurant kid-friendly Restaurants that target […]
