December 14, 2016 By Eric Mayzel
Great recipes, inviting décor, and inspired presentation can help a restaurant thrive in a competitive environment. Likewise, a number of intellectual property (IP) rights can help develop and protect the restaurant’s brand. Restaurant owners and operators who hope to develop their businesses’ brands should learn about and understand their IP rights and, where ... Read more about this post
December 7, 2016 By Robert Kravitz and Allan Gray
Keeping commercial kitchen floors clean is probably one of the most challenging jobs in the professional cleaning industry. The reason for this is that restaurant kitchen floors are typically disaster areas at the end of every night.
In most cleaning situations, such as cleaning offices, the more frequently an area is ... Read more about this post
December 5, 2016 By Roy Getz
Customer satisfaction is key to the success of any restaurant and cleanliness plays a big role in that. Happy customers will spread the word about a great experience and become loyal patrons. It’s important for management and staff to view the cleanliness of a restaurant from a customer’s perspective and the impact it ... Read more about this post
December 5, 2016 Pests can be a real pain anywhere, and hotels are no exception. Hotels may try to diversify themselves in different ways, and one common option is to add a restaurant. Managers may aspire to develop a five-star restaurant, but this establishment will have no stars if pests are crawling through it. Consider these tips to ... Read more about this post
October 27, 2016 By Dr. Alice Sinia
There are many factors that make a restaurant a success. The obvious include good food, service, location and reputation, but there are other factors that aren’t as evident. Take pest control, for example. It might not be top of mind, but failing to establish an effective pest management program can lead to ... Read more about this post
October 17, 2016 By Douglas P. Fisher, BAS, MSc, FCMC, FCSI
In 1993, the Canadian Restaurant Accounting Standards in order to assist independent, small, mid-size and large restaurant chains to use a nationally recognized standard of accounts. These standards were updated in November 2009 with the release of Canadian Restaurant Accounting, Second Edition. The Canadian Institute of Chartered Accountants ... Read more about this post
October 17, 2016 By Jennifer Mathers McHenry and Michael Winterstein
As an employer it is vital to stay on top of relevant changes to the law to ensure that your business is a) compliant with minimum requirements; b) doing all it can to avoid liability; and c) is prepared to answer any complaint or claim made. There are some ... Read more about this post
October 3, 2016 From succulent rotisserie chicken to saucy ribs and brisket, Canadians are chowing down more than ever on delicious barbecued and smoked meats prepared with some southern flair.
North American manufacturers of barbecue, smoking and rotisserie equipment are always eager to stay on top of this consumer trend for smoky barbecue flavours. Canadian Restaurant & Foodservice News ... Read more about this post
September 22, 2016 By Liana Robberecht
My first unofficial mentorship began early on in my life. An elderly Japanese man took me under his wing and taught me how to use chopsticks and fight with a noble spirit. Mr. Miyagi didn’t know it at the time, but together, he and I would inspire millions.
While it may have started with ... Read more about this post
September 20, 2016 By Merilee Kern
Ultraviolet lamps safeguard every home, restaurant, retail store, business office, school and any other location where people share air and touch the same spaces
The dreadful multistate E. coli outbreak at Chipotle, which hospitalized 21 and prompted JP Morgan analysts to forecast the company will have lost three years of earnings between fiscal years 2014 ... Read more about this post
September 7, 2016 By Sean Moon
Whether it’s a prestigious culinary institution such as Ottawa’s Le Cordon Bleu, a respected college program such as those offered by George Brown or Holland College or just the plain old school of hard knocks, earning their cooking chops in restaurant kitchens across the country, chefs have long had a variety of options ... Read more about this post
September 1, 2016 By David Hopkins
When I named our company The Fifteen Group in 2001, it was because we believed that any decent restaurant should make at least 15 per cent profit on sales (or potentially more, under the right circumstances). We still stand by that viewpoint today, however if I were naming the company now, it might ... Read more about this post
August 17, 2016 By Alice Sinia
As a restaurant operator, you know how challenging it can be to keep a culture of cleanliness in your kitchen. With staff coming and going, good routines and habits can be hard to reinforce. Errors in kitchen sanitation can lead to bigger issues, such as contaminated food, botched health inspections or worse.
Foodborne illnesses, ... Read more about this post
July 28, 2016 By Chad Finkelstein
It is an exciting time to be a restaurant owner. Marketing options to reach customers are limitless. A carefully established brand has more resonance and power than ever before. Emerging technologies in the area of mobile payment are keeping costs down and transactions moving faster. And the franchise model continues to show its ... Read more about this post
June 27, 2016 By Jennifer Mathers McHenry
Setting up and running a restaurant is risky, expensive and a heck of a lot of work. I can understand why restaurateurs, both new and experienced, want to avoid unnecessary costs. I can also understand why having an employment lawyer involved in your business when everything is running smoothly can seem like ... Read more about this post