January 18, 2022 An evolving world of foodservice requires an evolving kitchen. For many chefs, cooks, and restaurateurs, conventional appliances and equipment no longer cut the mustard. In an industry constantly facing new challenges, time and money are resources nobody can afford to waste. The wide range of commercial foodservice facilities may have different customers and different menus, but ...Read more about this post
January 14, 2022 By Laurent May In the business and tech worlds, the word “disruption” gets tossed around a lot — usually with positive connotations, as when a new innovation changes an industry for the better. The world in general has seen major disruptions over the past couple of years, and not always the good kind. As has been ...Read more about this post
January 13, 2022 By Mo Chaar The restaurant industry has faced several setbacks over the past year and is still fighting for survival. Pursuing expansion across regions can seem like an impossible task in the current climate. However, there is a facet of restaurant operations that is typically underutilized and can aid growth – reporting functions for data analysis. Having ...Read more about this post
January 3, 2022 A common topic of discussion in the latter half of 2021 within the foodservice industry was the ongoing labour shortage. That has been well-documented, but what about those staff who have been clocking in to their restaurant shifts throughout the pandemic? COVID-19 hasn’t just caused the workforce to shrink and stretched restaurant operations in both ...Read more about this post
December 14, 2021 By Megan Prevost Over the past two years, sustaining a profitable restaurant has proven difficult. Even some of the best, well-off local shops closed because of the changes in the restaurant industry. With Coronavirus restrictions lifting and more people going out to eat, 2022 might be the perfect time for reopening your restaurant. However, many business owners ...Read more about this post
December 8, 2021 By David Hopkins Ontario’s minimum wage is going up again on January 1, 2022. And this time, unlike in the past, the minimum wage for servers will also rise significantly. It is set to increase almost 20 per cent, from $12.55 to $15 per hour. This comes at a time when most restaurants are trying to ...Read more about this post
December 3, 2021 RestoBiz spoke to four owners and operators about the continued effect of the pandemic on labour 21 months into the COVID-19 pandemic and foodservice operators are far from out of the woods. Whereas the first year of the pandemic was characterized by panic, shutdowns, layoffs, and other evolving measures, staffing challenges have been a major roadblock ...Read more about this post
December 2, 2021 Technology and innovation are nothing new in foodservice and have come more sharply into focus during the pandemic. It seems that restaurant robotics may be the next step. The continuing labour shortage in the industry is pushing many operators to think outside the box when it comes to their operations. Restaurants are increasingly leaning on automation ...Read more about this post
November 23, 2021 As we close out 2021 and approach another new year for Canadian foodservice, Lightspeed’s State of the Hospitality Industry report has shone some light on the current sentiments from restaurant operators and guests. Chief among the conclusions of the report, based on a wide survey of operators and customers in Canada and beyond, was that operators ...Read more about this post
November 23, 2021 By Mo Chaar The ongoing labour shortages continue to affect restaurants across the country. Currently, 80 per cent of foodservice operators are having difficulty hiring kitchen staff and 67 per cent are having trouble filling front-of-house positions. As a result, restaurants across the country are resorting to cutting their open hours short and slimming down menus ...Read more about this post
November 9, 2021 Takeout has surged in popularity throughout the pandemic. But while the customers are happy and restaurants are surviving, what is the toll on restaurant workers? In tandem with a combination of factors, including dining rooms being closed for long periods, increased technological adoption, and customers’ desire to both continue supporting local restaurants and also attain a ...Read more about this post
October 20, 2021 By David Hopkins The vaccine passport has now rolled out in Ontario, and with it comes increased uncertainty and complications for restaurant operators, who have already faced incessant turmoil and scrutiny over the past year and a half. While the details of the vaccine passport and its enforcement vary from province to province, the gist of ...Read more about this post
October 4, 2021 By Bruce McAdams and Rebecca Gordon Restaurant operators across Canada are struggling to find enough staff to run their operations. This labour crisis has been highly publicized by Canadian media as a “labour shortage.” A recent survey by Restaurants Canada found that 80 per cent of foodservice operators were finding it difficult to hire kitchen staff and ...Read more about this post
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
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
