July 13, 2017 When it comes to helping foodservice owners operate on an increasingly tight budget, maintain a commitment to energy efficiency and better manage food and labour costs, today’s high-tech, multi-tasking ovens and ranges are finding their way into more commercial kitchens than ever before. Canadian Restaurant & Foodservice News recently spoke with leading manufacturers to hear ... Read more about this post
June 29, 2017 By Judy Henderson
We’ve already covered starting, planning and designing your restaurant’s renovation. The day will come during that process when the kitchen falls silent (hopefully your chefs are testing a new menu in another working kitchen) and construction starts. As the sledge hammer makes its mark on the walls, you’ll be glad you spent the ... Read more about this post
June 23, 2017 By John Clausen
In the service industry, people seem to have the greatest impact on costs and on revenue — costs such as the efficient use of resources and providing high-quality service at a reasonable price; and revenue generated by repeatable business and positive customer referrals.
Technology, meanwhile, can also be used to enhance the customer experience ... Read more about this post
June 14, 2017 By Doug Radkey
No question, every restaurant or food and beverage related establishment starts with a vision. A dream for most that must be met with the right research, planning, and overall mind-set. Similar to the true definition of branding, one’s market will, and must, also define the concept. To be successful, you must be open ... Read more about this post
June 12, 2017 By Matt Rolfe
Eighty per cent of hospitality owners and managers started their hospitality careers working in the front or back of house. Over time many in our industry rise through the ranks and find themselves leading others rather than doing the work themselves. Does this sound familiar? Was this your journey, or do you have ... Read more about this post
June 8, 2017 By Corey T. Nyman
What is at the core of delivering superior customer service and welcoming hospitality for our guests? A good answer would certainly include training and the implementation of systems, being consistent and providing each and every member of our teams with the tools they need to deliver on the service quotient. At the ... Read more about this post
May 25, 2017 By Alice Sinia, Ph.D.
Nothing ruins a lunch quite like a cockroach scuttling across the table. Unfortunately, by offering an unlimited supply of food, water and shelter, restaurants can be an oasis for common pests like cockroaches and flies.
What many restauranteurs fail to realize, however, is that a pest problem inside oftentimes originates from the outside ... Read more about this post
May 15, 2017 By the Restaurant Association of Nova Scotia
There are many appealing factors to running your own restaurant – it’s exciting, fast-paced, you get to be your own boss, make a name for yourself, and so many more. The one thing you will never hear a restaurant owner say is “how easy it is.”
Ask any single person ... Read more about this post
May 15, 2017 By Greg Kells
When you’re thinking about selling your restaurant, it’s important to remember that there are many different types of potential buyers for your property, each with their own perceived value drivers and different criteria.
The value they see in buying your restaurant depends very much on the plans they have for the restaurant. To understand ... Read more about this post
May 1, 2017 By Matt Bradford
Smart equipment. Connected apps. Cloud-based checklists and online training. It takes just one peek behind the counter to see how cutting-edge technologies are making commercial kitchens more productive, efficient, and attuned to food safety issues.
And it all goes back to connectivity. More and more, kitchens are relying on equipment with advanced sensors and ... Read more about this post
April 21, 2017 Canadian Restaurant & Foodservice News recently asked two leading suppliers about the latest developments in dishwashing and cleaning supplies for commercial foodservice. Here is what Patricia Briere, account manager with Avmor and Tara Fuller, Marketing Manager, Institutional, at Ecolab, had to say…
What are some of the major trends and developments when it comes to dishwashing ... Read more about this post
April 19, 2017 By Patricia Brière
Look at any advertisement for a liquid dishwashing detergent—whether the product is for home, commercial, or institutional use—and you will invariably see two words used over and over again: grease cutting. It’s not hard to understand why manufacturers of dishwashing liquids place such an emphasis on these words. Cooking grease and oils are ... Read more about this post
April 17, 2017 By Roger Mittag
I’m going to start this discussion with a simple premise: The consumer should be at the heart of every draught beer decision you ever make.
It takes seven seconds to make a first impression, and we all know how important that is. So, a properly poured and served draught beer leaves a quality image ... Read more about this post
April 4, 2017 By Matt Rolfe
Technology and innovation have dramatically changed our industry over the last decade and the reality is that the rate of change is accelerating faster than ever before. Whether it is ordering from a touch screen at a McDonald’s, the rapid expansion of online reservation systems, or opting to train and induct staff using ... Read more about this post
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 ... Read more about this post
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