Back of House

  • Hide and Seek: Identifying the top 5 pest hiding spots in restaurants

    April 20, 2020
    By Alice Sinia, PhD As spring approaches, that means active pest season is right around the corner too. Before it gets here, you want to be sure that your pest management program is as effective as possible. Even with the best of programs focused on proactive, preventive maintenance, sanitation and ongoing monitoring, there are still several ...
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  • COVID-19 Portal

    March 17, 2020
    MediaEdge Communications is a leader in providing print and digital media products for foodservice professionals, such as Canadian Restaurant & Foodservice News magazine, our weekly Restobiz Bytes E-Newsletter, our website, the @RestobizCRFN social channels, and our annual Canadian Restaurant & Bar Show. We are monitoring the ongoing COVID-19 public-health situation very closely, and deeply ...
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  • The proactive restaurant owner’s guide to coronavirus

    March 4, 2020
    The increasing spread of coronavirus continues to make headlines around the world, and business owners and operators across all industries are paying attention. It’s imperative for professionals in the restaurant and foodservice industry to do the same. As of this week, there are more than 94,000 confirmed cases around the world. There are currently just over ...
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  • A sanitation schedule to scrub out pests

    March 2, 2020
    By Alice Sinia, PhD Customers expect a sanitary and pleasant dining experience each and every time they visit your restaurant – and that includes trusting that pests will not interfere with their meal or make them sick. Certainly, any pest caught loitering in or around a restaurant can cause damage to one’s hard-earned reputation and can ...
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  • 7shifts surveys 1,000 restaurateurs for 2020 restaurant labour management trends study

    February 21, 2020
    Press Release SASKATOON, Saskatchewan and NEW YORK, NY — 7shifts, the leading labour-management platform for restaurants, just released a comprehensive study covering key insights and statistics about the state of the restaurant labour management industry and where it’s headed. The survey was conducted with over 1,000 restaurant managers, owners, and executives across North America and includes ...
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  • Griddle Riddle: How to make equipment maintenance easy

    November 19, 2019
    By Heritage Parts Cleaning any piece of equipment is crucial to getting maximum efficiency out of it. Food debris and char can build up on a commercial griddle and quickly affect the cooking process and can change flavour profiles. It can also cause uneven cooking on certain items and pose a health risk if the food ...
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  • Saving Up: The right appliances can keep the high costs of running a kitchen in check

    September 27, 2019
    By Gregory Furgala, in partnership with Rational Canada Ovens, stoves, grills, planchas, fryers, refrigerators and innumerable small appliances make up a conventional restaurant kitchen. At peak hours they’re running full bore and using a prodigious amount of energy, eating into restaurant owners’ budgets and slim margins. With the exception of wood oven-only restaurants, a steep monthly ...
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  • The New Influencers: Why Boomers are changing foodservice

    May 14, 2019
    By Divakar Raju While we tend to assume foodies are Instagramming Millennials, there are other important players leading the charge in the evolution of food culture. Boomers are huge influencers, and they lend their clout to different areas as they retire. According to StatCan, 5,000 Canadian Boomers are retiring each week. A boom that once represented birth ...
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  • How to navigate the big challenges of institutional foodservice

    April 9, 2019
    By Doug Radkey Day after day, foodservice providers in hotels, schools, hospitals, convention centres, casinos and other large facilities prepare and serve hundreds, sometimes thousands, of meals to their unique guests. Managing those numbers requires a corresponding volume of human resources, sales data, inventory and multiple menus as well as the support of effective leaders and ...
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  • Pest Mess: Tips for keeping your restaurant safe this season

    September 21, 2018
    By Alice Sinia Outside may be buzzing with pest activity right now, but when temperatures begin to dip, restaurants will become even more enticing to pests seeking shelter from the cold — along with food and water — this fall. And if pests find safe harbour inside, they can breed and quickly become an infestation, posing ...
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  • Cleaning Smart: Ease of use, energy efficiency top the list for new dish washing equipment

    June 21, 2018
    From the winter 2017 issue of CRFN Canadian Restaurant & Foodservice News asked Phil Beauvais, market manager at Hobart Canada, and Rodney Yeung, professional division product manager at Miele Ltd., about the latest trends and developments in commercial ware and dish washing. Read on to hear what they had to say. What are some of the most ...
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  • Innovating the Industry: New technology and techniques for 2018

    June 14, 2018
    From the winter 2017 issue of CRFN By Alex Fraser The Canadian foodservice industry continues to see innovating new technology that’s having a positive impact, creating efficiencies for restaurants across the country. As we quickly approach the new year, we’ll touch on some of the new technology that could impact restaurant operations in 2018 and beyond. Table Location Systems How many ...
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  • Hospitality c-suite strategist reveals “Internet of Things,” a key new technology in foodservice

    May 2, 2018
    By Merilee Kern When British technologist Kevin Ashton coined the term “Internet of Things” in 1999, referring to a network connecting not just people but the everyday objects around them, it was a concept both fantastical and futuristic. But with a new emphasis on food safety engendered by the sweeping reforms of the FDA Food Safety ...
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  • Will digital technology hinder or enhance your business?

    April 5, 2018
    By Jo-Ann McArthur Last month I told you how Millennials are disrupting your business. This month I’m exploring the many ways new technology is causing its own disruption in our industry. From mobile apps to Virtual Reality, digital tech is changing the landscape for guests and owners alike. So, what is the role of digital and technology ...
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  • Small kitchen appliances that pack a lot of punch

    March 28, 2018
    From blenders to sous vide equipment, more and more restaurant operators are discovering they can get a lot of innovative bang for their buck from small commercial kitchen appliances. Canadian Restaurant & Foodservice News recently spoke with leading manufacturers about their latest products and recent developments in small appliances. Read on to learn more about what’s ...
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