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  • Boost customer satisfaction through restaurant cleanliness

    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 ...
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  • Keeping pests out of your hotel restaurant

    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 ...
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  • The recipe for a pest-free restaurant is Integrated Pest Management

    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 ...
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  • Canadian restaurant accounting standards

    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 ...
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  • What Bill 132 means for your restaurant

    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 ...
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  • What’s cooking with new barbecue, smoking and rotisserie equipment

    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 ...
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  • Mentorship: A key ingredient in the kitchen

    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 ...
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  • Leveraging UV light for a healthier and safer space

    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 ...
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  • Creating Canada’s next generation of culinary professionals

    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 ...
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  • Is your restaurant making at least 15 per cent profit?

    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 ...
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  • How pest management can advance your food safety efforts

    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, ...
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  • Key legal issues for the foodservice industry

    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 ...
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  • Proceed without good employment counsel at your peril

    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 ...
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  • What to do when your food costs are rising

    June 6, 2016
    By Hugh Johnston With food inflation at a troubling 3.9 per cent year-over-year in the third quarter of 2015, operators have more reason than ever to be concerned about rising food costs. Leading the way were beef (up 12 per cent), fresh vegetables (up 11.5 per cent) and pasta (up 10.5 per cent). If you make ...
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  • How to seal out seasonal pests

    May 31, 2016
    By Dr. Alice Sinia, Ph.D. Each season brings different challenges when it comes to pest prevention. Some pests that bug you during the spring and summer months are not likely the same pests that will bother you in the fall and winter. For this reason, regardless of the season, it’s important to take a customized approach ...
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