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
March 7, 2017 By Judy Henderson
Planning a restaurant renovation is the key to success — miss this step at your peril. This process, conducted every seven to 10 years, will keep your restaurant in the game. Here are some things to consider when making your plan:
This may seem obvious, but you’d be surprised how many restaurant owners don’t ... Read more about this post
March 6, 2017 Nowhere in a restaurant operation is the full effect of technology and innovation more acutely experienced than in the kitchen. From fryers, steamers and grills to the latest in warewashing equipment, manufacturers are employing advances in technology to make a chef’s job easier and more efficient. We recently talked to several leading equipment manufacturers about ... Read more about this post
March 1, 2017 By John Clausen
In order to stay ahead of your competitors and continuously improve, you need to examine all aspects of your business, from staffing to menu pricing to the technology used in your business to enhance decision making, service and customer satisfaction.
Unfortunately, technology can be expensive. For a foodservice business, the upfront cost can be ... Read more about this post
February 22, 2017 By Doug Radkey
The more any restaurant depends on the owner’s day in-day out involvement in the operational details of the restaurant, the greater the risk of failure. Starting and operating a successful restaurant or bar relies heavily on having the right systems in place, allowing the venue and its hired team to work as a ... Read more about this post
February 2, 2017 By Matt Rolfe
In 2016, hundreds of great bars and restaurants will close their doors in Canada. Many of them had solid locations and great concepts. Most had sound business plans. What makes or breaks these businesses? More often than not, it’s because the staff that was supposed to create a great experience for the guest ... Read more about this post
January 10, 2017 Canadian Restaurant & Foodservice News recently asked leading kitchen knife manufacturers about the latest trends and developments in this indispensable kitchen utensil. Here is what they had to say.
Renee Hourigan, Director of Marketing, North America, Swiss Army
Derek Marcotte, President, Wüsthof-Trident of Canada Inc.
What are some of the most exciting new trends, innovations and developments when ... Read more about this post
December 28, 2016 By Andrea Lobel Shainblum
When Katrina Guy took the first bite of her meal at a popular Toronto restaurant, she immediately knew that something was very wrong. She’d told her server about her fish and shellfish allergies, and was reassured that her meal hadn’t been fried with her allergens, but despite that, her lips and cheeks ... Read more about this post
December 20, 2016 Highlighting a few of the technology trends restaurateurs can expect next year
By Kavita Sabharwal
Restaurant technology is an ever-evolving game. Gone are the days when customers had to wait for their server to manually imprint their credit card onto carbon paper to pay for their meal. Instead, technology has advanced to the point where servers can ... Read more about this post