Back of House

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  • Canada’s proposed Cannabis Act: What restaurateurs need to know

    November 1, 2017
    By Matt Maurer and Whitney Abrams In April 2017, the Government of Canada introduced Bill C-45, the Cannabis Act, (the “Act”) which will legalize the recreational use of cannabis nationwide. The Federal government has committed to a legal market taking effect by July 1, 2018, which will surely impact many Canada Day celebrations. The Act sets out much ...
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  • The anatomy of a restaurant business plan

    October 23, 2017
    By Doug Radkey One of the biggest mistakes an aspiring restaurateur makes is thinking a business plan is only needed if they require additional funding for their start-up. A business plan is much more than just paperwork to obtain funding from a bank or investor. It is the lifeline of your business and it is also ...
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  • Relaunch after renovating your restaurant

    July 27, 2017
    By Judy Henderson By now your renovated restaurant is no longer just a dream and is getting close to becoming a reality. As the final touches are being completed, now is the time to make sure your relaunch plans are set for success. Since my expertise is design, I’ve asked my communications guy, Michael Ford, owner of ...
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  • Pest management during restaurant renovations

    July 24, 2017
    By Alice Sinia, Ph.D. To keep up with changing times and styles, every restaurant will need to undergo a renovation at some point. An upgraded dining room and kitchen can do wonders, from revitalizing the dining atmosphere to enhancing the chef’s ability to turn around delicious dishes. However, renovations can also welcome unwanted guests – pests. ...
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  • Bake, roast, grill, steam, poach or sear — today’s cooking equipment can do it all

    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 ...
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  • Beginning construction on your restaurant

    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 ...
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  • How staff training and technology can help you better manage the cost of labour

    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 ...
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  • Designing a profitable restaurant concept

    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 ...
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  • Get, retain and develop both your employees and guests

    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 ...
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  • Improving hospitality through customer service training

    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 ...
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  • Keep pests away from your restaurant’s waste

    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 ...
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  • Five things you need to know about running a restaurant

    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 ...
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  • How buyers see the value of your restaurant

    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 ...
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  • Taking the guesswork out of food safety

    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 ...
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  • What’s new in dishwashing and cleaning

    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 ...
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