March 1, 2017 By John Clausen
In order to stay ahead of your competitors and continuously improve, you need to examine all aspects of your business, from staffing to menu pricing to the technology used in your business to enhance decision making, service and customer satisfaction.
Unfortunately, technology can be expensive. For a foodservice business, the upfront cost can be ... Read more about this post
February 22, 2017 By Doug Radkey
The more any restaurant depends on the owner’s day in-day out involvement in the operational details of the restaurant, the greater the risk of failure. Starting and operating a successful restaurant or bar relies heavily on having the right systems in place, allowing the venue and its hired team to work as a ... Read more about this post
February 2, 2017 By Matt Rolfe
In 2016, hundreds of great bars and restaurants will close their doors in Canada. Many of them had solid locations and great concepts. Most had sound business plans. What makes or breaks these businesses? More often than not, it’s because the staff that was supposed to create a great experience for the guest ... Read more about this post
January 10, 2017 Canadian Restaurant & Foodservice News recently asked leading kitchen knife manufacturers about the latest trends and developments in this indispensable kitchen utensil. Here is what they had to say.
Participants:
Renee Hourigan, Director of Marketing, North America, Swiss Army
Derek Marcotte, President, Wüsthof-Trident of Canada Inc.
What are some of the most exciting new trends, innovations and developments when ... Read more about this post
December 28, 2016 By Andrea Lobel Shainblum
When Katrina Guy took the first bite of her meal at a popular Toronto restaurant, she immediately knew that something was very wrong. She’d told her server about her fish and shellfish allergies, and was reassured that her meal hadn’t been fried with her allergens, but despite that, her lips and cheeks ... Read more about this post
December 20, 2016 Highlighting a few of the technology trends restaurateurs can expect next year
By Kavita Sabharwal
Restaurant technology is an ever-evolving game. Gone are the days when customers had to wait for their server to manually imprint their credit card onto carbon paper to pay for their meal. Instead, technology has advanced to the point where servers can ... Read more about this post
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
