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 ... Read more about this post
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 ... Read more about this post
May 19, 2016 By David Turk
In the restaurant and foodservice industry, the easiest and least expensive option in the short term often ends up being inconvenient and more costly in the long run. Whether it’s the headaches associated with unreliable equipment in the kitchen, a disappointing dish made with sub-standard ingredients or a bad customer experience because of ... Read more about this post
May 3, 2016 By Jordan Knox
Restaurateurs may have started seeing a trend of food costs rising and profit margins shrinking, which puts an increased focus on managing the controllable costs as much as possible.
Many costs associated with owning a business are fixed: rent, utilities and to some extent, staffing. The one intangible that can make or break a ... Read more about this post
April 26, 2016 Water is the most-used commodity in North American restaurants. In fact, it is estimated that the average restaurant consumes over 30 litres of water per patron. For an establishment seating 100 patrons per day, that adds up to more than one million litres a year. More than half of this water is likely used in ... Read more about this post
April 21, 2016 By Ryan Fyfe
The advent of online scheduling software has been a game-changer for just about every service industry, especially the restaurant business. The time-saving element alone is enough to make purchasing such software an easy decision as far as return on investment is concerned.
However, not many talk about the advantages of scheduling software for the ... Read more about this post
April 20, 2016 By Kevin Freeborn
When customers visit your restaurant, they notice several things — the taste and presentation of the food, the quality of the service and the ambience created by the lighting and décor. But one thing that may not immediately be apparent is the safety of the food they are about to eat. For any ... Read more about this post
April 19, 2016 By Sean Moon
Dishwashing equipment, the true workhorse of any restaurant kitchen, can also be an unsung hero for foodservice operators in terms of cost-savings and energy efficiency. While the basic functions and purpose of dish and warewashing equipment have remained fairly constant over the years, manufacturers are adding new, money-saving features every year.
Canadian Restaurant & ... Read more about this post
April 18, 2016 By Diane Chiasson
Is it time to expand your restaurant? You have a reliable customer base and a profitable ongoing restaurant operation. Instead of going through the hassles of looking for real estate, dealing with major construction and suffering the headaches of opening another branch, consider an expansion of your existing location. Try these eight other ... Read more about this post
April 11, 2016 By Roger Mittag
For as long as I can remember, beer has been ‘just’ beer. It has been refreshingly easy to drink and for the longest time, most beers tasted the same. The harsh reality is that most draught beer purveyors simply didn’t give it a second thought. Sure, we all need draught beer but it’s ... Read more about this post
April 8, 2016 By Chad Finkelstein
Franchise law is a good thing. While that may seem an obvious and self-serving statement coming from a franchise lawyer, one of the reasons that I take satisfaction from my job has to do with the purpose that (I hope) it serves. And that has a lot to do with why franchise law ... Read more about this post
April 8, 2016 By Alice Sinia
For the second consecutive year, Canada has ranked as a top country for LEED® green buildings. LEED is the internationally recognized mark of excellence for green building. Canada’s high ranking could be in response to growing consumer interest in protecting the environment. Food service establishments have followed the overall consumer interest trend of ... Read more about this post
March 31, 2016 By Diane Chiasson
Spring is just around the corner, which means it is time for your operation’s annual spring clean campaign. This means cleaning your restaurant inside and out, top to bottom. Few people enjoy cleaning, but you can make it more palpable by getting your whole staff involved, and making it as fun as possible. ... Read more about this post
March 31, 2016
Restaurants that offer innovative new menus often gain an early advantage. Ethnic themes, creative cooking styles, use of uncommon ingredients or unique dish offerings can create interest in markets lacking similar options. These operations are able to differentiate themselves and establish a unique position in the minds of patrons.
As awareness and excitement grows, these firms ... Read more about this post
March 31, 2016 In March 2015 a new mobile milestone was reached: the number of mobile-only adult internet users exceeded the number of desktop-only internet users. Smartphones and tablets have now become the primary access point to the internet. Consumers are relying on technology more each day, making it critical for restaurants to understand the impact of mobile ... Read more about this post