Back of House

Share on Facebook0Tweet about this on TwitterShare on LinkedIn0Pin on Pinterest0Email this to someone
  • Eight back-of-house innovations for a competitive edge

    March 31, 2016
    Infrared technology has seen a recent surge in popularity. It works by heating ceramic radiants with a gas flame. Ceramic radiants distribute heat evenly and consistently. Usually associated with broilers and salamanders to provide intense heat with minimal energy usage, infrared technology is now being used in gas boosters for dishwashers, deep fryers and even ...
    Read more about this post
  • Twenty simple solutions to build your restaurant’s bottom line in the New Year

    March 31, 2016
    By Neil Lester After the crazy pace of December with holiday parties and seasonal celebrations, the short days and long nights of January and February can be downright depressing! How you manage your cash and protect your P&L over the next few months can have a significant impact on whether or not you continue to build ...
    Read more about this post
  • Getting the most from your restaurant’s back of house

    March 31, 2016
    Kitchen equipment checklist: Getting the most from your back of house By Ken Beasley April 3, 2013  Every foodservice operator wants to get the best value out of their equipment in the kitchen, but you may not always know exactly what you need to do to make that happen. This column is about equipping you to get the ...
    Read more about this post
  • What’s hot and innovative in new cooking equipment

    March 10, 2016
    What’s hot and innovative in new cooking equipment March 10, 2016 Leave a comment From induction cooking to multi-function equipment such as combi-ovens, today’s chefs and restaurant owners are riding a wave of new and innovative cooking technology that is inspiring recipe creation and helping to improve operational efficiency. Canadian Restaurant & Foodservice News recently reached out to ...
    Read more about this post
  • Four marketing strategies to help you increase family dining occasions

    February 25, 2016
    By Jasmine Kafka How can restaurants that cater to families gain a competitive edge in today’s fierce market? The NPD Group’s latest study examined a number of unique restaurant visits as opposed to the traditional breakfast, lunch and dinner segments. NDP’s CREST report found 18 unique visit situations, of which family visits accounted for 20 per ...
    Read more about this post
  • Is your rent too high? Four questions to consider

    February 23, 2016
    By Tania Stadnik Whether you’re a new or seasoned business owner, paying rent for your commercial space is likely to rank as one of your top expenses. And if you’re just starting out, you may be lacking the initial cash flow to cover your monthly payments. If you’re looking to cut back on costs, you might ...
    Read more about this post
  • Mobile payment giants head into Canada

    February 22, 2016
    By Colin Bhimsen The global giants in mobile payments — Apple Pay, Samsung Pay and Android Pay — are leading a wave of change in the way that customers pay for their meals.  With big changes due to hit the Canadian marketplace, are you ready for payments to go? More than 55 per cent of Canadians now ...
    Read more about this post
  • Maximising your next trade show event is about a shift in approach

    February 8, 2016
    By Robert Lyons Trade shows are, to many, a necessary evil. I compare them to walking the game aisle at a carnival with a half dozen independent operators shouting at you to ‘pop a balloon’ or ‘throw a ball’. They’re often chaotic, with the reward dangling in the distant horizon.  Yet, in my opinion, there is no ...
    Read more about this post
  • Three ways to fire up your innovation strategy

    February 4, 2016
    By Matt Rolfe For most businesses, innovation is a necessity. It’s how we create and develop product offerings that meet the needs and expectations of our ever-evolving customer base. The best business operators have a process to evaluate innovation options and then take action on the opportunities that best match their company or brand. This results ...
    Read more about this post
  • Eight effective ways to boost sales in the New Year

    January 25, 2016
    There are certain times of the year where business is relatively slow, and for some restaurants, the winter months are dreadful. These slowdown periods are a common cause of cash flow shortages for many restaurants. Don’t let the seasonal slumps get you down! Use this off-season time to properly market your restaurant and to get ...
    Read more about this post
  • How to handle complaints from the other side

    January 20, 2016
    By Jordan Knox January 20, 2016 In the hospitality industry, above all else, it is the experience that is sold. Those experiences may come in the form of dining, hotel stays or retail purchases. Long after a meal is finished, the major takeaway is the experience.  Positive guest experiences are the number one driver of new business ...
    Read more about this post
  • Using social media to improve your restaurant’s bottom line

    December 8, 2015
    By Sean Beckingham On a typical day, Canadians make a combined 18 million visits to the country’s 89,000 food and beverage venues, creating annual revenues for the industry of about $72 billion. That’s a lot of competition! Increasingly, a strong social media presence is a “must have” for restaurants looking to succeed in a crowded marketplace. Want ...
    Read more about this post
  • Six tips to protect your restaurant from CASL

    June 19, 2014
    By Diane Chiasson Some major changes are coming our way for email and text message marketing in Canada. On July 1st, 2014, the Canadian Anti-Spam Legislation (CASL) will come into effect, and it’s one of the most aggressive anti-spam laws in the world. In a nutshell, you can no longer email or text anyone in Canada until ...
    Read more about this post
  • Protect your business with a clean and well-maintained foodservice establishment

    February 28, 2014
    Cleaning solutions: Protect your business with a clean and well-maintained establishment By Sean Moon February 28, 2014 There is no question that great food and attentive service are two of the best ways to keep customers coming back to your establishment. It may be surprising, however, to learn that it can be the cleanliness of tableware, restrooms, food ...
    Read more about this post
  • Five tips for navigating communication between front and back of house employees in the food and beverage industry

    February 7, 2013
    Five tips for navigating communication between front and back of house employees By Jordan Knox February 7, 2013 Exploring the dynamic relationships that occur on the other side of the kitchen door between front of house and back of house employees can be a very treacherous and intimidating proposition. But does it need to be this way? Why some ...
    Read more about this post