Back of House

  • Increasing the profitability of draught beer

    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 ...
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  • Restaurant chains – get ready for B.C. franchise laws

    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 ...
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  • Taking a step toward a greener establishment with Integrated Pest Management

    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 ...
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  • Mobile: What restaurant marketers need to know

    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 ...
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  • 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 ...
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  • 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 ...
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  • 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 ...
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  • Four industry experts share views for hiring the best back-of-the-house kitchen staff

    March 31, 2016
    Four industry experts share views for hiring the best back-of-the-house staff October 28, 2013 Most restaurateurs understand that two of the main pillars of success in the foodservice business are great food and outstanding service. Both of these components have one key factor in common: the people to produce and deliver them. The staff you hire can ...
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  • How to create a hazard map for restaurant safety

    March 31, 2016
    How to create a hazard map for restaurant safety By Carola Hicks August 16, 2012 Restaurant workers include hosting staff, wait staff, chefs, sous chefs, line cooks and busboys. These workers may not all slice, dice, and flambé on a regular basis, but there are many hazards to consider in restaurants. Identify hazards by gathering information from all staff ...
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  • Eleven spring cleaning tips for your restaurant operation

    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. ...
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  • Achieving a competitive edge through outstanding restaurant operations

    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 ...
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  • 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 ...
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  • 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 ...
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  • 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 ...
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  • 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 ...
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