Success Stories

  • Connecting chefs in need with cooks of the future

    May 12, 2022
    The culinary industry has been struggling with staffing through the pandemic, but the Culinary Federation is doing all that it can to help ease the pain. The Federation’s Toronto branch recently held an exciting ice-breaker networking event at Shalit Foods Inc. in downtown Toronto with the goal of connecting chefs who are looking for more staff ...
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  • A case study in the value of technology: The Captain’s Boil

    March 25, 2022
    By Andy Huang From the COVID-19 pandemic to staff shortages and supply chain issues, it has been a rough couple of years for the hospitality industry. Restaurateurs looking to expand operations may be hesitant — but with the help of one key ingredient, this dream can become a reality. At seafood chain The Captain’s Boil, we primarily ...
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  • Here today, gone tomorrow: the value of restaurant pop-ups

    January 28, 2022
    By Sylvia Tomczak Pop-ups aren’t an entirely new concept, but lately, they do seem to be appearing on just about every abandoned street corner or empty restaurant facade. From grocers to retailers and, of course, restaurants, the magic of the pop-up is that it’s here today and gone tomorrow. Either moving to a bricks-and-mortar location or ...
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  • How various operators are tackling staffing challenges

    December 3, 2021
    RestoBiz spoke to four owners and operators about the continued effect of the pandemic on labour 21 months into the COVID-19 pandemic and foodservice operators are far from out of the woods. Whereas the first year of the pandemic was characterized by panic, shutdowns, layoffs, and other evolving measures, staffing challenges have been a major roadblock ...
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  • How 5 Canadian restaurateurs honour their roots while giving back

    November 30, 2021
    Getting a restaurant up and running can be challenging, especially when you’re far from home. Learn how these five Canadian restaurateurs found success by honouring their roots and giving back. Ask any restaurateur what keeps them going, and chances are, you’ll hear a few stories about where they come from.  Especially for restaurant owners who emigrated from ...
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  • Why Canadian restaurants are exploring US expansion

    October 15, 2021
    By Mo Chaar With COVID-19 cases increasing and certain restrictions being re-introduced throughout Canada, vulnerable Canadian restaurants are nervous about their future as we enter a new era of government-instated mandates. Mask and vaccine requirements are being implemented across provinces, posing another barrier for restaurants and hindering their rebound from the turbulent year-and-a-half they’ve already had. As ...
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  • What Canadian hospitality can learn from Australia

    August 20, 2021
    By Peter Dougherty This time last year, the future of the Canadian hospitality business — and hospitality in general — seemed unsure. Fortunately, things have changed. The hospitality industry is re-emerging to serve Canadians who are excited to be back at their favourite restaurants, coffee shops, and bars. But we’re not out of the woods yet. ...
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  • Ontario RABS Fund helping secure restaurants’ future

    July 26, 2021
    Assistance from inside and outside the Canadian foodservice industry has been vital to so many operators during the COVID-19 pandemic. Vastly reduced traffic and revenues, staffing challenges, and the myriad other issues caused by the pandemic have seen restaurants close from coast to coast in Canada, in many cases permanently. In many cases, governmental support ...
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  • Bold decisions in tough times

    May 21, 2021
    Veteran chef Michael Kirkwood has overseen a transformation at Toronto’s Bramble amid serious illness and industry trauma By Tom Nightingale Nothing has been easy in foodservice during COVID-19. Since March 2020, the industry has been plagued by closures, thinning margins, and the loss of the traditional avenues by which they served their customers and communities. “It’s just ...
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  • Ontario Restaurant & Bar Support Fund awards first grant

    April 30, 2021
    Ontario’s Restaurant & Bar Support Fund, which officially launched in early March, has awarded its first grant. The Edmund Burke restaurant, a popular spot in Toronto’s Danforth neighbourhood, is the first recipient of a grant from the fund. The money will be going to keep staff at the restaurant employed. This grant is the first provided ...
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  • Strength, resilience & creativity: How foodservice operators have thrived in the pandemic

    April 1, 2021
    RestoBiz spoke to numerous foodservice operators about the bold steps they have taken to keep moving forward throughout COVID-19. By Tom Nightingale Faced with mounting pressure, closures, razor-thin margins, and a range of health and business concerns, foodservice operators have had to tread where they have never stepped before during the COVID-19 pandemic. Battening down the hatches and ...
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  • Creating a new at-home culinary experience

    March 24, 2021
    In a time when ghost kitchens and meal kits are in vogue, Toronto’s Lavish focuses on unique quality. By Tom Nightingale For much of the last 12 months, eating at home has been the new dining out. The stark reality is that the physical dining experience as we knew it pre-COVID-19 may not be back for some ...
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  • Finding success through flexible financing

    February 22, 2021
    Calgary’s Blowers & Grafton has thrived during the pandemic thanks to painstaking planning and Merchant Growth’s solutions By Tom Nightingale Foodservice and hospitality is often a fine-margin business even at the best of times. There’s so much to juggle financially, from day-to-day product and operational expenses to salaries, from rent and insurance to health and safety measures. ...
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  • Bringing foodservice operations into the 2020s

    January 21, 2021
    Integrated POS solutions like Lightspeed offer success for operators in the current climate, but the ability to pivot is also vital.
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  • All in the Family

    September 16, 2020
    There’s the family you’re born with, and the family you choose. With his now-international JOEY Restaurants brand, CEO Jeff Fuller has the best of both By Sara Burnside Menuck From afar, you might think it was inevitable for Jeff Fuller to make a career in the restaurant industry. The son of respected restaurateur Leroy Earl (Bus) Fuller, ...
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