Back of House

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  • Keep the dirtiest pests out of your restaurant with Integrated Pest Management

    March 22, 2017
    By Alice Sinia, Ph.D. Pests are a year-round threat to restaurants, which provide an endless supply of food, water and shelter. But they aren’t the only ones keeping foodservice establishments top of mind – local news outlets often report poor health inspection scores; diners can easily share pest sightings on social media and many restaurant health ...
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  • The importance of planning your restaurant’s renovation

    March 7, 2017
    By Judy Henderson Planning a restaurant renovation is the key to success — miss this step at your peril. This process, conducted every seven to 10 years, will keep your restaurant in the game. Here are some things to consider when making your plan: Timing This may seem obvious, but you’d be surprised how many restaurant owners don’t ...
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  • The latest equipment to boost back-of-house efficiency

    March 6, 2017
    Nowhere in a restaurant operation is the full effect of technology and innovation more acutely experienced than in the kitchen. From fryers, steamers and grills to the latest in warewashing equipment, manufacturers are employing advances in technology to make a chef’s job easier and more efficient. We recently talked to several leading equipment manufacturers about ...
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  • Financing technology upgrades for your foodservice business

    March 1, 2017
    By John Clausen In order to stay ahead of your competitors and continuously improve, you need to examine all aspects of your business, from staffing to menu pricing to the technology used in your business to enhance decision making, service and customer satisfaction. Unfortunately, technology can be expensive. For a foodservice business, the upfront cost can be ...
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  • Developing effective FOH and BOH systems

    February 22, 2017
    By Doug Radkey The more any restaurant depends on the owner’s day in-day out involvement in the operational details of the restaurant, the greater the risk of failure. Starting and operating a successful restaurant or bar relies heavily on having the right systems in place, allowing the venue and its hired team to work as a ...
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  • Invest in employee engagement to invest in your success

    February 2, 2017
    By Matt Rolfe In 2016, hundreds of great bars and restaurants will close their doors in Canada. Many of them had solid locations and great concepts. Most had sound business plans. What makes or breaks these businesses? More often than not, it’s because the staff that was supposed to create a great experience for the guest ...
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  • The cutting edge: The latest innovations in commercial kitchen knives

    January 10, 2017
    Canadian Restaurant & Foodservice News recently asked leading kitchen knife manufacturers about the latest trends and developments in this indispensable kitchen utensil. Here is what they had to say. Participants: Renee Hourigan, Director of Marketing, North America, Swiss Army Derek Marcotte, President, Wüsthof-Trident of Canada Inc. What are some of the most exciting new trends, innovations and developments when ...
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  • Five reasons to prioritize food allergy risk reduction

    December 28, 2016
    By Andrea Lobel Shainblum When Katrina Guy took the first bite of her meal at a popular Toronto restaurant, she immediately knew that something was very wrong. She’d told her server about her fish and shellfish allergies, and was reassured that her meal hadn’t been fried with her allergens, but despite that, her lips and cheeks ...
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  • Restaurant technology trends for 2017

    December 20, 2016
    Highlighting a few of the technology trends restaurateurs can expect next year By Kavita Sabharwal Restaurant technology is an ever-evolving game. Gone are the days when customers had to wait for their server to manually imprint their credit card onto carbon paper to pay for their meal. Instead, technology has advanced to the point where servers can ...
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  • Intellectual property in the restaurant industry

    December 14, 2016
    By Eric Mayzel Great recipes, inviting décor, and inspired presentation can help a restaurant thrive in a competitive environment. Likewise, a number of intellectual property (IP) rights can help develop and protect the restaurant’s brand. Restaurant owners and operators who hope to develop their businesses’ brands should learn about and understand their IP rights and, where ...
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  • Insider tips for clean and safe restaurant floors

    December 7, 2016
    By Robert Kravitz and Allan Gray Keeping commercial kitchen floors clean is probably one of the most challenging jobs in the professional cleaning industry. The reason for this is that restaurant kitchen floors are typically disaster areas at the end of every night. In most cleaning situations, such as cleaning offices, the more frequently an area is ...
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  • Boost customer satisfaction through restaurant cleanliness

    December 5, 2016
    By Roy Getz Customer satisfaction is key to the success of any restaurant and cleanliness plays a big role in that. Happy customers will spread the word about a great experience and become loyal patrons. It’s important for management and staff to view the cleanliness of a restaurant from a customer’s perspective and the impact it ...
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  • Keeping pests out of your hotel restaurant

    December 5, 2016
    Pests can be a real pain anywhere, and hotels are no exception. Hotels may try to diversify themselves in different ways, and one common option is to add a restaurant. Managers may aspire to develop a five-star restaurant, but this establishment will have no stars if pests are crawling through it. Consider these tips to ...
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  • The recipe for a pest-free restaurant is Integrated Pest Management

    October 27, 2016
    By Dr. Alice Sinia There are many factors that make a restaurant a success. The obvious include good food, service, location and reputation, but there are other factors that aren’t as evident. Take pest control, for example. It might not be top of mind, but failing to establish an effective pest management program can lead to ...
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  • Canadian restaurant accounting standards

    October 17, 2016
    By Douglas P. Fisher, BAS, MSc, FCMC, FCSI In 1993, the Canadian Restaurant Accounting Standards in order to assist independent, small, mid-size and large restaurant chains to use a nationally recognized standard of accounts. These standards were updated in November 2009 with the release of Canadian Restaurant Accounting, Second Edition. The Canadian Institute of Chartered Accountants ...
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