March 9, 2017 By Robert Lyons
So you planned for your trade show and hopefully got some tips from our first article in this series on how to create pre-show buzz. Then during the show you connected with industry colleagues and potential clients and maybe even took a few pointers from our second article in this series on how ...Read more about this post
February 28, 2017 By Robert Lyons
Our previous article in this series on how to ensure a successful trade show experience discusses tips on how to create pre-show buzz. If you’ve read the article, you may remember that we shed light on the importance of keeping attendees’ needs top-of-mind and provide three very important questions for you to ask ...Read more about this post
February 17, 2017 By Robert Lyons
You did it. After what feels like an eternity of getting ready for “the show”, the day has finally arrived. Your booth and signage are up; marketing collateral and products are appealingly visible; sales reps are eager and ready to schmooze. After all, trade shows are “the place to be” when it comes to ...Read more about this post
January 24, 2017 By Jasmine Kafka
Going out for dinner with the family is a treat—especially for the kids! How your servers interact with these young guests can make or break whether they return.
After 15 years studying, testing and producing kids’ engagement activities, we’ve learned a thing or two on encouraging repeat patronage, especially for families with kids. Here ...Read more about this post
December 6, 2016 From “word-of-mouth” to “word-of-mouse,” here’s how to get people talking about your business
By Toan Dinh
Great food and great service are the most essential elements of any successful marketing campaign. Why? Because a great dining experience – with superb food, service, ambience and price – results in excellent word-of-mouth. And word-of-mouth continues to be the most ...Read more about this post
November 15, 2016 By Jordan Knox
Take a trip to an artisan winery and you will find more than what is in the bottle. The knowledge of what has gone into the bottle is more than just the pressed grapes that end up in your glass. The effort that goes into the farming of the grapes; working the soil, ...Read more about this post
November 14, 2016 By Erick Kobres
For the first time ever in 2015, mobile surpassed desktop as the primary tool for searching and accessing the internet in North America. This shift in use means that customers are now getting their day-to-day information on the go, instead of at their desks. As restaurant operators, how can you stay relevant to ...Read more about this post
November 10, 2016 By Sean Beckingham
When almost everything we do is shared online and more hours are spent in front of a tablet or computer screen than TV, there’s never been a better time to advertise on social media. However, with the rapidly changing nature of these platforms, it’s hard to know where to begin and where to ...Read more about this post
October 26, 2016 By Kristin Menas
Appetizers are currently at the forefront of menu development, with operators using starter menus to test and experiment with bold flavours, unique ingredients and creative preparations.
That appetizers can be ordered as a lead-in to a meal or as a snack between meals makes them particularly appealing options for diners looking to explore something ...Read more about this post
October 18, 2016 By Matt Rolfe
The purpose of the majority of marketing and promotions activity is to drive people into your business. It is a way to get customers inside your four walls rather than those of your competitors.
Based on all of the activity to drive people into your location I encourage you to ask yourself the following:
Are ...Read more about this post
October 11, 2016 By Adele Rankin
More research and discussion has been generated about Millennials than any other demographic in recent memory since Generation X. Determining what draws them to a certain product, and perhaps more importantly, what keeps them coming back, is the focus for everyone from hotel brands to retailers. Restaurateurs can also learn a few lessons ...Read more about this post
October 7, 2016 By Geoff Wilson
Success in the restaurant business can be elusive. What’s more, success means different things to different people. Some operators want to just make a living. Others have loftier goals – maximization of market share, achievement of targeted return on investment and so on. Regardless of one’s definition of success, the basics in the ...Read more about this post
October 4, 2016 By Kristin Menas
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:
Kupfert & Kim
Instagram: 9,156 followers | Facebook: 4,310 likes | Twitter: 1,500 followers
Locations: 6 (Toronto)
Concept characteristics:
Specializes in plant-based, wheat-free and ...Read more about this post
September 12, 2016 By Alex Fraser, Cheryl Gardner and David Hopkins
The future of Canadian foodservice holds some exciting new opportunities but a few familiar challenges as well. Fresh new concepts with diversified menu offerings, along with innovations in technology, social media and marketing platforms will gain momentum. However, familiar challenges such as a weak Canadian dollar, acquiring and ...Read more about this post
September 8, 2016 By Kristin Menas
Below we will highlight some of the leading menu trends to watch on Canadian menus in September.
Korean barbecue
About the trend: Operators are rolling out pork sandwiches, wings and other meat-focused items made with specialty Korean-inspired barbecue sauces
Featured at quick-service and casual-dining restaurants
Korean mentions are up 34.6 per cent overall on menus in the ...Read more about this post
