Back of House

  • 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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  • Prevent pests from flooding your restaurant

    March 26, 2018
    By Alice Sinia, Ph.D. The combination of torrential rain and melting snow during springtime can overwhelm river and drainage systems in places throughout Canada. While some areas are hit harder than others, provinces across the country are all at risk for potential flooding. As those waters recede, accumulated debris begins to attract pests like flies and ...
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  • Three tools every restaurant manager should be using

    March 14, 2018
    By Donald Burns Here you are managing a restaurant. Is it all you hoped it would be? Probably not. You might even say that it’s quite the challenge. Never fear. Becoming a fierce restaurant manager can be simpler than you realize – you just need to use the right tools. If you had to narrow it down ...
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  • Creating change in your restaurant: From concept to cultural reality

    February 7, 2018
    By Matt Rolfe Have you or your leadership team ever come up with a concept that you passionately agreed was the best idea or direction forward for your team or business, yet the idea failed or did not get implemented? This is commonplace for so many businesses and it is the difference between average and high-performing ...
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  • Keep pests off the menu this winter

    December 6, 2017
    By Alice Sinia, Ph.D. As the weather cools, winter months can force unwanted pests inside to stay warm or to overwinter. Food, shelter and water attract pests, and your restaurant offers these resources. As these dirty, nuisance and destructive invaders seek relief from the cold, it’s important that you create a defense and prepare your restaurant ...
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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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