Business

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  • How staff training and technology can help you better manage the cost of labour

    June 23, 2017
    By John Clausen In the service industry, people seem to have the greatest impact on costs and on revenue — costs such as the efficient use of resources and providing high-quality service at a reasonable price; and revenue generated by repeatable business and positive customer referrals. Technology, meanwhile, can also be used to enhance the customer experience ...
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  • How to prepare your restaurant or bar for sale

    June 15, 2017
    By Greg Kells When it comes to selling a foodservice business or bar, there are a number of questions that can arise. From maintaining confidentiality to deciding on the right time to sell, the process of selling your business can be daunting. Here are just some of the questions that you may have if you are considering ...
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  • Designing a profitable restaurant concept

    June 14, 2017
    By Doug Radkey No question, every restaurant or food and beverage related establishment starts with a vision. A dream for most that must be met with the right research, planning, and overall mind-set. Similar to the true definition of branding, one’s market will, and must, also define the concept. To be successful, you must be open ...
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  • Get, retain and develop both your employees and guests

    June 12, 2017
    By Matt Rolfe Eighty per cent of hospitality owners and managers started their hospitality careers working in the front or back of house. Over time many in our industry rise through the ranks and find themselves leading others rather than doing the work themselves. Does this sound familiar? Was this your journey, or do you have ...
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  • Five things you need to know about running a restaurant

    May 15, 2017
    By the Restaurant Association of Nova Scotia There are many appealing factors to running your own restaurant – it’s exciting, fast-paced, you get to be your own boss, make a name for yourself, and so many more. The one thing you will never hear a restaurant owner say is “how easy it is.” Ask any single person ...
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  • How buyers see the value of your restaurant

    May 15, 2017
    By Greg Kells When you’re thinking about selling your restaurant, it’s important to remember that there are many different types of potential buyers for your property, each with their own perceived value drivers and different criteria. The value they see in buying your restaurant depends very much on the plans they have for the restaurant. To understand ...
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  • Managing customer emotions using touch points

    April 27, 2017
    By Doug Radkey The restaurant industry is driven by delivering exceptional (and memorable) customer experiences. As a restaurateur, you need to realize that you don’t just sell food and beverage, you sell emotions through experiences. Your concept, whether a restaurant, bar, cafe or food truck, lives or dies by the customer emotions it creates. To create emotions ...
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  • Three high-impact ways to simplify your business operations

    April 26, 2017
    By Jeff Kiesel As companies grow, complexity seeps further into the business at every level of the operation. Executives experience this in spades as they increase revenues, earnings, market share, employee base and product or service offerings. Communicating effectively gets harder and “priorities” tend to escalate exponentially as each group and department wants to contribute to ...
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  • The AODA: Is your business compliant with accessibility laws?

    April 5, 2017
    By Jennifer Mathers McHenry and Lesley Campbell The Accessibility for Ontarians with Disabilities Act (“AODA” or “the Act”) became law on June 13, 2005, but has been and continues to be phased in over time with the Ontario government mandating that all businesses in the province must be accessible for persons with disabilities no later than ...
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  • Tips for ordering inventory like a pro

    March 29, 2017
    By Doug Radkey Having the correct front-of-house (FOH) and back-of-house (BOH) systems in place will equally position you and your team to ‘order like a pro.’ First and foremost however, you need to understand and realize that the necessary return on both your food and beverage investment is partially a question of your trainable cost control ...
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  • Should you become a restaurant owner?

    March 27, 2017
    By Greg Kells It requires long hours, passion, commitment and determination to run a restaurant, especially in the first few years. So, if you are thinking of buying a restaurant, do you know your reasons why? As business brokers specializing in the foodservice industry, we have helped many prospective business owners to make the right choice by ...
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  • The impact of Budget 2017 on foodservice

    March 23, 2017
    Foodservice industry should expect changes, both good and bad, with new federal budget By Kavita Sabharwal With the tabling of Budget 2017 comes some changes for the foodservice industry. Although the government plans to increase tourism funding and is putting into place rules to make trade less costly across provincial lines, some other changes to the federal ...
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  • How dinner is changing to suit today’s hectic lifestyles

    March 21, 2017
    By Kathy Perrotta Today’s modern eating culture is fraught with a vast array of options, with around-the-clock access enabling consumers to make more autonomous choices that meet highly personal preferences and needs. What do I feel like? Do I feel like cooking at home, or should I go out? Should I pick something up or get ...
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  • The importance of planning your restaurant’s renovation

    March 7, 2017
    By Judy Henderson Planning a restaurant renovation is the key to success — miss this step at your peril. This process, conducted every seven to 10 years, will keep your restaurant in the game. Here are some things to consider when making your plan: Timing This may seem obvious, but you’d be surprised how many restaurant owners don’t ...
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  • How technology is enabling the future of the foodservice industry

    February 23, 2017
    By Ziv Schierau Discussing the intersection of technology and dining lends itself easily to extremes. For example, you might imagine ‘The Restaurant of the Future’ — a Jetsons-like scenario — where automation has completely taken over every aspect of the dining experience, where meals are served using 3D-printers and each meal comes out perfect, every time. ...
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