Back of House

  • Tip pooling to help restaurateurs simplify tip management

    September 15, 2021
    As restaurants continue to navigate the current labour shortage, the topic of tip culture and tip management is under the spotlight. Amid the reopening of indoor dining and customers’ desire to support local businesses during the pandemic, restaurant tips increased by a remarkable 18 per cent in 2021 compared with 2019, reports restaurant team management platform ...
    Read more about this post
  • Restaurant takeaways: what we learned from takeout

    September 3, 2021
    By Mo Chaar Closures and restrictions during the pandemic left many restaurants in dire straits in 2020 as they fought to retain customers and reach new audiences. In many cities, the fact that offering takeout and delivery was the only means of service forced restaurants to pivot quickly and develop new and creative ways to generate ...
    Read more about this post
  • Restaurants fear labour shortage will continue

    August 13, 2021
    Canada’s restaurant labour shortage, plaguing the industry in recent months as one of the latest effects of the COVID-19 pandemic, could continue for the foreseeable future. That’s according to Restaurants Canada’s latest Restaurant Outlook Survey, which found that the majority of restaurateurs are still finding serious difficulties in hiring staff. The survey, conducted in early July, found ...
    Read more about this post
  • The hiring dilemma: Luring restaurant workers amid pandemic damage

    August 5, 2021
    Foodservice is facing a staffing crisis as many laid off workers show understandable reluctance to return. So what can operators do? By Tom Nightingale It’s been well-documented that the effects of the COVID-19 pandemic on tight-margin industries like foodservice and hospitality were particularly devastating as closures and numerous restrictions have affected the last 16 months. Amid those ...
    Read more about this post
  • The 360-degree dining experience & the new climate of guest impulse

    July 25, 2021
    By Laurent May Restaurants across the country are reopening and the hospitality industry is reemerging in a post-pandemic world. However, guest expectations have shifted as new technology was introduced over the pandemic to keep dining guests comfortable and safe. On-premise guest experience is traditionally guided by the server, as they drive the service from beginning to end. ...
    Read more about this post
  • Restaurant cleaning for post-pandemic challenges

    July 21, 2021
    As the world continues to re-emerge from COVID-19 restrictions, operators must be sure to prepare for the increase in foot traffic and restaurant cleaning expectations while also addressing hiring challenges. In particular, the increased hygiene and safety demands of consumers in the pandemic age mean more focus than ever before must be placed on maintaining ...
    Read more about this post
  • Is it time to include tips in menu prices?

    July 16, 2021
    By Sylvain Charlebois and Poppy Nicolette Riddle Tipping is a cultural practice strongly supported in Canada, with most patrons feeling good about their experiences. However, tips can have hidden consequences for those working in foodservice. With staff recruitment a problem as the easing of pandemic guidelines are allowing restaurants to reopen, our research suggests it may be ...
    Read more about this post
  • Preparing yourself for summer reopening & recovery

    July 12, 2021
    Canadian consumers are ready to keep supporting restaurants, but managing your margins and elevating guest experience are musts. By Tom Nightingale Canadian foodservice and hospitality is finally getting on the road to healing the deep wounds of COVID-19. On July 16, indoor dining reopens in Ontario for the first time since Easter weekend, a landmark summer reopening ...
    Read more about this post
  • Restaurant technology: What to invest in & what to skip

    July 5, 2021
    By Mo Chaar The restaurant industry is an ever-changing technological landscape. The pandemic has shifted guest expectations and restaurants are now required to be tech-savvy and offer online ordering, pay-at-the-table functions, third-party delivery, and more. However, with restaurants already struggling in the current climate, most businesses don’t have the financial resources to invest in expensive restaurant ...
    Read more about this post
  • 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, ...
    Read more about this post
  • 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 ...
    Read more about this post
  • 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 ...
    Read more about this post
  • 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 ...
    Read more about this post
  • 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 ...
    Read more about this post
  • 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 ...
    Read more about this post