Back of House

  • What today’s diners are looking for in patios

    June 8, 2021
    With outdoor dining on various provinces’ agendas heading into summer, David Hopkins offers the need-to-know. By David Hopkins Two years ago, consumers ranked restaurant patios primarily based on their “vibe”, their menu, and their crowd. Now, getting on for 16 months into the pandemic, that can’t be further from the truth. In 2021, it’s all about transparency, ...
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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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  • Restaurants are shifting gears to a co-pilot model

    May 5, 2021
    By Laurent May & Alen Puaca The COVID-19 pandemic, as brutal as it has been for the restaurant industry, has given us a chance to reassess how we can interact with our customers and take bold steps to create new dining experiences. Thinking about returning to traditional dining is, in some ways, like watching an old ...
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  • Outlasting the pandemic: How tech is helping restaurants evolve

    April 29, 2021
    By Mo Chaar As restaurants grapple with ongoing closures throughout the pandemic, it’s clear that dining as we know it might never be the same. Bans on indoor dining in provinces like British Columbia have been detrimental as businesses watch Ontario’s restaurant industry with bated breath, which has already been set back more than $100 million ...
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  • Maximize space with ventless kitchen solutions

    April 19, 2021
    When it comes to optimizing commercial kitchen operations, there are several key considerations, particularly as the need for adaptability has accelerated over the past year. For foodservice establishments to succeed in the current climate, the ability to adapt to operate at lower capacities and with finer margins has become paramount. For many, space has become an intensified ...
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  • Double down on reducing food waste

    April 14, 2021
    Here are 5 tips for reducing food waste and saving your food & money. By Lucia Weiler, BSc, RD, PHEc Reducing food waste at home is a priority issue for the National Zero Waste Council. Did you know that Canadian households waste more food than they realize? Think for a moment – what foods do you throw away ...
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  • Contactless solutions a win-win for consumers and businesses

    April 9, 2021
    By John Kelly There’s no question that the coronavirus pandemic — along with the accompanying lockdowns and restrictions — forced brick-and-mortar businesses, from retailers to restaurants, to find new ways to serve their customers and spurred a wave of innovation across many industries.  As the coronavirus vaccine rollout expands and, ultimately, we move towards a state of reopening, ...
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  • Three steps to avoiding washroom pests

    April 7, 2021
    Washroom pests should be the last thing on your guests’ minds. That’s only possible if pest management remains a focus. By Alice Sinia Washroom care is critical to creating a favourable impression. Patrons expect facilities to be in sanitary and working order, which means routine vigilance must be taken in these delicate areas. Hopefully, washroom pests are ...
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  • Strength, resilience & creativity: How foodservice operators have thrived in the pandemic

    March 30, 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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  • Common restaurant operations mistakes – and how to fix them

    March 20, 2021
    During the COVID-19 pandemic, running smooth restaurant operations has become harder than ever. Thankfully, some surefire tips can help.
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  • Retaining the divided attention of post-COVID QSR customers

    March 19, 2021
    Quick Service Restaurants face an uncertain future. Here’s how they can win in a digital marketplace with customers staying at home. By Peter Klayman With the pandemic altering the definition of “normal” across industries, Quick Service Restaurants (QSR) have been amongst the fortunate few able to stay afloat. While foot traffic to fast food and casual dining ...
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  • Ghost kitchens begin to arrive in Canadian big-box stores

    March 15, 2021
    The hot restaurant concept of ghost kitchens are spreading like wildfire. By Tom Nightingale It’s well-established by this stage that ghost kitchens are the new hot concept born out of — or at least accelerated by — the COVID-19 pandemic. The first ghost kitchen appeared in New York in 2013. It was already growing steadily but, ...
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  • Restaurant insurance is a murky issue during a pandemic

    February 22, 2021
    Operators must get to know restaurant insurance and protect themselves and their business with pandemic uncertainty continuing indefinitely.
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  • Designing an upselling strategy to increase your restaurant’s revenue

    February 17, 2021
    By Elizabeth Kelly In the world of sales, upselling is often considered an art, but in the restaurant industry, you need to get it down to a science. For successful upsell programs, consistency is key. Here are four steps to designing an upselling strategy that will increase your restaurant’s revenue: Step 1: Decide on your pairings Put thought into ...
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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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