Business

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  • Canada’s proposed Cannabis Act: What restaurateurs need to know

    November 1, 2017
    By Matt Maurer and Whitney Abrams In April 2017, the Government of Canada introduced Bill C-45, the Cannabis Act, (the “Act”) which will legalize the recreational use of cannabis nationwide. The Federal government has committed to a legal market taking effect by July 1, 2018, which will surely impact many Canada Day celebrations. The Act sets out much ...
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  • The anatomy of a restaurant business plan

    October 23, 2017
    By Doug Radkey One of the biggest mistakes an aspiring restaurateur makes is thinking a business plan is only needed if they require additional funding for their start-up. A business plan is much more than just paperwork to obtain funding from a bank or investor. It is the lifeline of your business and it is also ...
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  • Building the perfect franchise partnership

    October 11, 2017
    By Rick Villalpando The success or failure of a business is contingent on the strength of its partnerships. This is particularly true in the franchise industry and the partnership between franchisor and franchisee, which creates the foundation for the long-term success and profitability of the business. Below are tips, based on more than 25 years of ...
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  • Institutional foodservice: One-tenth of Canada’s foodservice industry

    October 2, 2017
    In its recently released 2017 Canadian Institutional Foodservice Market Report, fsSTRATEGY estimates total gross revenues in institutional foodservice in Canada in 2016 to be $8.5 billion or 10 per cent of total Canadian foodservice industry sales. Approximately 54 per cent of the institutional foodservice market is operated by management and staff directly employed by institutions. ...
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  • Ontario’s menu labelling law check-up

    September 19, 2017
    By Eric Mayzel and Noah Leszcz On January 1, 2017, Ontario’s menu labelling legislation, the Healthy Menu Choices Act, 2015 (the “Act”) came into force. The Act requires that foodservice businesses with 20 or more locations operating in the province under the same name, or a substantially similar name, display calorie information for standard food and ...
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  • How does a business broker help in selling a restaurant?

    September 11, 2017
    By Greg Kells Most restaurant owners focus on a business broker’s ability to find buyers but spend minimal time discussing strategy, documentation, marketing, creative structuring, value enhancement, financing, diligence, confidentiality or executing a professional sale process — yet that’s where the real value of such services to restaurant owners is captured. So what value does a ...
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  • Control points for managing food costs

    September 6, 2017
    By Eileen Campbell In your operation, food cost is likely one of the highest expenses along with labour, rent and overheads. Even the slightest cost increase can “eat” into your profits. Food cost percentage is a management tool to identify potential problems by comparing changes from one week to the next and should be calculated each accounting period to ...
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  • Alternative financing: Know your options when it’s time to borrow

    August 31, 2017
    By Jeff Mitelman Growing a restaurant business at a stable pace throughout the year can be challenging, even for the most experienced restaurant owner. The seasonality and competitive nature of the industry, changing consumer eating trends, and the ramp up costs for expansion all require savvy planning – and often an infusion of capital to put ...
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  • Marijuana at work: Drug testing and safety in a Smart Serve environment

    August 28, 2017
    By Jennifer Mathers McHenry On April 23, 2017, the Government introduced the Cannabis Act in the House of Commons. When the Cannabis Act comes into force, adult Canadians will be able to legally possess, grow and purchase limited amounts of marijuana. The Government intends to bring the proposed legislation into force no later than July 2018. So, ...
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  • 13 tips and tricks for developing an ideal business plan

    August 24, 2017
    By Katrina McKinnon Every entrepreneur starts their own business with only one goal: to succeed. However, a vast majority of business owners have absolutely NO clear idea about how exactly to achieve the desired success. If you are one of those who wants to enjoy a good reputation and run a popular restaurant, you must be aware ...
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  • How to run a better hospitality business

    August 9, 2017
    By Matt Rolfe Whether you’re part of a large national multi-site operation or a single location operator, the facts show that running a healthy and successful operation is simply getting harder with each month and year that passes. Costs are rising, great management and staff are increasingly difficult to find and even harder to retain, and, ...
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  • Meat prices to increase after minimum wage announcement, along with restaurant bills

    August 8, 2017
    By David Hopkins With the announcement of minimum wage increasing to $15 by 2019, restaurant owners in Ontario, Alberta and potentially British Columbia will not only see higher rent and utility costs, but also increases in meat prices. The surge in meat prices will add yet another level to profit challenge, making it harder for the ...
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  • Relaunch after renovating your restaurant

    July 27, 2017
    By Judy Henderson By now your renovated restaurant is no longer just a dream and is getting close to becoming a reality. As the final touches are being completed, now is the time to make sure your relaunch plans are set for success. Since my expertise is design, I’ve asked my communications guy, Michael Ford, owner of ...
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  • Restaurant start-ups: Is the struggle real?

    July 25, 2017
    By Doug Radkey Starting a restaurant is an exciting, stressful, nerve-wracking, but often rewarding endeavour that is not for the faint of heart. It takes sacrifice, systemized thinking, social skills, creativity, stress management and a lot of passion to lead a restaurant to success. However, if you’re already living and breathing in this cutthroat industry, it should ...
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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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