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
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
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
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
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
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
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
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
February 1, 2013 Kitchen sustainabilty at restaurants and foodservice operations
In my line of work, I’m sometimes asked by municipal officials and other business sector managers to rate the general ‘greenness’ of restaurant operators. My stock answer goes like this: Most operators have a strong desire or, in many cases, a commitment to do the right and sustainable thing, ... Read more about this post
July 16, 2012 Understanding and implementing chemical-free cleaning
By Robert Kravitz
July 16, 2012 Sure, it’s a dirty job – but can it be done effectively without toxic chemicals?
A contract cleaner in the Toronto area decided early in his career that he would not clean restaurants. He had nothing against restaurants – far from it. He enjoyed going out with his ... Read more about this post
May 30, 2012 By Carola Hicks
Ensure that each employee has received an initial orientation before beginning work and that the orientation is documented.Here is a useful summary of the responsibilities that employers and employees share for a safe workplace. It may be referred to as the Internal Responsibility System (IRS) whereby, everyone is responsible for health and safety. ... Read more about this post
April 10, 2012 By Carola Hicks The restaurant industry and other retail businesses rank high among industries for risk of adolescent worker injuries. Many teens’ first work experience is in the restaurant industry. Young workers suffer a disproportionate share of injuries and fatalities, especially in the first year on the job.
More than four million teens leave their classrooms each ... Read more about this post
February 2, 2012 By Carola Hicks
Conflict is a normal and necessary part of healthy relationships. People can’t be expected to agree on everything at all times. Learning how to deal with conflict, rather than avoiding it, is crucial.
When conflict is mismanaged, it can harm relationships, but when handled in a respectful and positive way, conflict provides an opportunity ... Read more about this post
November 29, 2011 By Carola Hicks The foodservice industry must meet higher air quality regulations than standard building exhausts due to the type of contaminated air produced by cooking food.
Restaurants, cafes and other eating establishments are workplaces that are at high risk from fire. This is due to the environment having combustibles in close proximity to hot surfaces and ... Read more about this post
November 23, 2011 By Jordan Knox Working and travelling is one of the big upsides of a career in the food and beverage industry, but there are challenges and certain hurdles to navigate when considering a move to a warmer local.
Aside from checking out what the political situation is like in the area, the main focus of research should ... Read more about this post