Back of House

  • How supply shortages impact menu engineering

    June 29, 2022
    Sustained supply shortages are just one of the challenges that still continue to plague restaurants in North America, and the effects of that crunch are felt in everything from menu prices and options to staffing. Anissa Mandell Chance, SVP of Supply Chain at Focus Brands, the parent company of brands including Schlotzsky’s, Cinnabon, Moe’s Southwest Grill, and ...
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  • Finding your “vanilla” is key to success

    June 10, 2022
    By Scott Moore There are hundreds of ice cream flavours, yet one of the most popular is and may well always be vanilla. One would also wager that the most popular pizza is pepperoni, regular potato chips are still the rage, and chicken noodle soup remains a top seller. There are many other examples of top-selling flavours ...
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  • There still simply aren’t enough restaurant workers

    May 28, 2022
    Foodservice operators have been doing all they can to attract more restaurant workers but, amid soaring inflation and food costs, measures like hiking wages, introducing benefits, increasing flexibility, and trimming menus just aren’t getting the job done. Canada’s restaurant industry was devastated by two years of shutdowns, repeated layoffs, and strict capacity limits, and about 13,000 ...
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  • The pandemic’s main lessons for restaurants? Flexibility and preparation

    May 27, 2022
    By Mo Chaar If COVID-19 has shown restaurants anything, it’s that we live in an unpredictable world. In large part, the industry was unprepared for the pandemic, which had ramifications for every aspect of running a restaurant, from the health and safety of guests to staffing challenges. After two years that saw the industry grappling with lockdowns, ...
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  • Canadian foodservice’s midterm trend report

    May 12, 2022
    By Katie Belflower At the start of the year, amid what was still significant COVID-19-related turmoil and evolving restrictions and operations, Technomic mapped out a predicted trend report for the Canadian foodservice industry. Now, five months into 2022 and after so much has changed (again) in the industry and beyond, Technomic has compared its new year predictions ...
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  • Heading into summer 2022, where does Canadian foodservice stand?

    May 9, 2022
    By David Hopkins It’s difficult to believe it but we’re already more than a third of the way through 2022. Now, more than two years into the pandemic, Canadian foodservice businesses are continually facing challenges while also experiencing new successes and new innovations. Even as we’re only in the fifth month of the year, there are ...
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  • Solving the labour shortage is tough but, of course, can be done

    May 6, 2022
    The labour shortage — “The Great Resignation”, as some have termed it — is continuing at varying levels across North American foodservice. But why is is persisting, and what can be done? A new labour report from TouchBistro and 7shifts found that four in five restaurant operators say they are short at least one position. Servers ...
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  • How to keep track of your restaurant equipment & inventory

    April 29, 2022
    By Erin Wagner Restaurants contain a wide range of equipment used for cooking, storing, and handling foods, and this equipment requires regular maintenance to remain in good working condition. Tracking restaurant inventory and equipment remains a challenge for most establishments. Some businesses do not pay much attention to proactive maintenance programs, and that leaves facilities with ...
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  • The all-areas future of restaurant automation

    April 28, 2022
    By Megan Prevost Recent years have seen a real insurgence of automated technology throughout the restaurant industry. In both quick-service and full-service restaurants, business owners have replaced cashiers with tablet-like ordering devices. In 2022, restaurant automation is all around us. While McDonald’s and Panera Bread are two quick-service establishments known for these devices, more and more businesses ...
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  • Mitigating labour shortages with automation could drastically impact workers

    April 25, 2022
    By Geraint Harvey Last month, unemployment in Canada reached a record low of 5.2 per cent. Alongside low unemployment, many industries saw — and are still seeing — a worker shortage, with the number of job vacancies in Canada reaching 900,000 in January. Both of these things are good for workers, right? Prospective employers, desperate for new recruits, ...
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  • One-third of diners are turned off by seeing robot chefs

    April 14, 2022
    The increased use of technology in the restaurant has been well-documented, ranging from automated servers to robot chefs. For example, numerous quick-service restaurants are employing robotics in their kitchens. U.S. burger chain White Castle is introducing Flippy, an aptly-named burger-grilling machine, while Hyundai Robotics is partnering with KFC to develop chicken-cooking robots. Meanwhile, Buffalo Wild Wings has tested ...
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  • Cutting the cord: Upgrading the customer experience

    April 7, 2022
    The pandemic has made clear the importance of internet connectivity for restaurants By Jason Falovo The economic impact of the COVID-19 pandemic on the restaurant industry is well-documented, with the closure of about 12,000 Canadian restaurants since the pandemic started. While online food delivery has grown, full-service visits to restaurants have declined significantly and were down four ...
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  • Prices are rising, but technology can help restaurants stay ahead

    March 25, 2022
    By Mo Chaar Canada’s inflation is at its highest level in over three decades and the price of food is skyrocketing, but this news does not mean that restaurants have to suffer. Technology has helped restaurants survive some of the most challenging times in recent history, and this time is no different. Restaurants can use technology ...
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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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  • Automation can make the restaurant experience better for everyone — not just robots

    March 9, 2022
    By Laurent May In spite of the challenges of the past two years, there is a future for the restaurant business. Automation has a big role to play, but that doesn’t mean good old-fashioned human hospitality is out of style, or ever will be. We need one just as much as we need the other. This industry ...
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