Mobile apps becoming a key focus for small businesses
January 21, 2021
A survey suggests one-third of small businesses currently have mobile apps, but 41 per cent plan to build one to support future growth Read more about this post5 ways restaurant owners can get their brand equity back
November 30, 2020
2020 has been a difficult and painful year for foodservice operators. What can restaurateurs do to retain their brand equity? Read more about this postGhost kitchen experimentation shouldn’t spook operators
November 19, 2020
David Segal’s Mad Radish is boldly riffing on the ghost kitchen model, what may be 2020’s defining foodservice concept. Read more about this postPutting the fun back into the restaurant experience
June 8, 2020
Guests are craving the fun and excitement of the in-house restaurant experience they once knew. Can Canadian operators live up to the task? Read more about this postMillennials changed foodservice. Now their kids are doing the same
April 30, 2019
By Mark Jachecki
Millennials are entering parenthood, and not surprisingly, their kids are picking up on their food savvy, creating an increasingly important family demographic in commercial foodservice in Canada. Brands have noticed, too. Operators and chains that didn’t offer kids’ menus previously, like Tim Hortons, have recently rolled out menus intended to appeal to Millennial ... Read more about this postBack to Basics: Why mastering hospitality is the key to marketing your restaurant
April 15, 2019
By Gregory Furgala
Remember charcoal? Remember how it was suddenly affixed seemingly every menu? If you don’t, here’s an incomplete list of what it made its way into: burger buns, pizza, lemonade, ice cream (and cones), lattes, macarons, croissants, crepes, waffles, wontons, ravioli, mozzarella and crusted on tuna. Chatelaine proclaimed, “This dark and moody food trend ... Read more about this postHow to solve the biggest problem with your restaurant marketing
April 24, 2018
By Donald Burns
How do you feel about your sales? Are you happy? Satisfied? Do you wish they were better? I’m going to take a wild guess that you want them to be better. Welcome to the common dilemma many restaurants face: trying to use marketing to drive more guests in the front door.
As more restaurants ... Read more about this postRestaurant concepts to watch for April
April 3, 2018
By Aaron Jourden
In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique:
Una Pizza + Wine
Instagram: 15,000 followers | Facebook: 2,712 likes | Twitter: 13,000 followers
Locations: 3 (Calgary, Saskatoon)
Concept characteristics: Casual-dining concept with ... Read more about this postHow does your marketing strategy measure up?
March 13, 2018
By Kamron Karington
Millennials – the largest spending demographic the planet has ever seen – are coming your way. Maybe.
Shunning big houses and fancy cars, they’re flush with disposable income and spend more money in restaurants than any previous generation. They seek out fresh ingredients, organic and local. They value community, authenticity, and prefer the mom-and-pop ... Read more about this postCreating change in your restaurant: From concept to cultural reality
February 7, 2018
By Matt Rolfe
Have you or your leadership team ever come up with a concept that you passionately agreed was the best idea or direction forward for your team or business, yet the idea failed or did not get implemented? This is commonplace for so many businesses and it is the difference between average and high-performing ... Read more about this postRestaurant concepts to watch in February 2018
February 5, 2018
By Aaron Jourden
In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique:
Rosemary Rocksalt
Instagram: 1,237 followers | Facebook: 1,617 likes | Twitter: 2,175 followers
Locations: 5 (British Columbia)
Concept characteristics: Bakery-cafe concept offering dense and ... Read more about this postRethinking themed restaurant design
January 22, 2018
By Judy Henderson
We’ve all been to a themed restaurant; perhaps you’ve salivated over smoked beef brisket served by a gentleman resembling John Wayne, or you’ve tucked into moussaka beside a mural depicting Santorini on the Aegean Sea. There’s certainly a place for these kinds of restaurants but as a modern hospitality designer, I tend to ... Read more about this postLoyalty programs: A different recipe for success
January 10, 2018
By Patrick Watson
Loyalty programs have existed for decades. Initially created within the airline industry to encourage brand loyalty, they typically provide benefits for money spent and value through progressive elite status. Research shows that we all belong to between four and eight. Unfortunately, research also shows that their ubiquity has created challenges leading to less ... Read more about this postGood restaurant design stands the test of time
November 14, 2017
By Judy Henderson
As hospitality designers, it’s our job to provide clients with a finished space that looks current. In my view, we also need to create a design that will stand the test of time and provide the client with true value. The photo above is a restaurant project my firm did in 2006. The ... Read more about this postThe parallels between food and restaurant design
October 18, 2017
By Chris Hannah
Being a restaurant designer, it’s impossible not to have a passion for food. As I continue my own culinary education, one of the great parallels between food and design is the ever-evolving landscape in which they live.
We are constantly bombarded with media that investigates and dissects both food and design on many levels ... Read more about this post