January 18, 2022 By Sylvia Tomczak Pop-ups aren’t an entirely new concept, but lately, they do seem to be appearing on just about every abandoned street corner or empty restaurant facade. From grocers to retailers and, of course, restaurants, the magic of the pop-up is that it’s here today and gone tomorrow. Either moving to a bricks-and-mortar location or ...Read more about this post
January 18, 2022 An evolving world of foodservice requires an evolving kitchen. For many chefs, cooks, and restaurateurs, conventional appliances and equipment no longer cut the mustard. In an industry constantly facing new challenges, time and money are resources nobody can afford to waste. The wide range of commercial foodservice facilities may have different customers and different menus, but ...Read more about this post
January 17, 2022 The COVID-19 wheel keeps spinning and indoor dining is now greatly reduced or off the table entirely in numerous provinces across Canada. Earlier in the pandemic, outdoor dining was hailed as a saviour by many restaurants, and that applies to winter patios, not just warm-weather ones. The trouble, of course, is making that a comfortable experience ...Read more about this post
January 14, 2022 By Laurent May In the business and tech worlds, the word “disruption” gets tossed around a lot — usually with positive connotations, as when a new innovation changes an industry for the better. The world in general has seen major disruptions over the past couple of years, and not always the good kind. As has been ...Read more about this post
January 13, 2022 By Mo Chaar The restaurant industry has faced several setbacks over the past year and is still fighting for survival. Pursuing expansion across regions can seem like an impossible task in the current climate. However, there is a facet of restaurant operations that is typically underutilized and can aid growth – reporting functions for data analysis. Having ...Read more about this post
December 14, 2021 By Megan Prevost Over the past two years, sustaining a profitable restaurant has proven difficult. Even some of the best, well-off local shops closed because of the changes in the restaurant industry. With Coronavirus restrictions lifting and more people going out to eat, 2022 might be the perfect time for reopening your restaurant. However, many business owners ...Read more about this post
December 9, 2021 By Sydney Ahmadian A great brand is pivotal to marketing your business. It helps people identify people, companies, and products. Without it, customers won’t know what your restaurant is all about. COVID-19 sanitized many restaurants of their branding, making now the perfect time to build a stronger brand presence. You don’t have to be a marketing guru ...Read more about this post
December 8, 2021 By David Hopkins Ontario’s minimum wage is going up again on January 1, 2022. And this time, unlike in the past, the minimum wage for servers will also rise significantly. It is set to increase almost 20 per cent, from $12.55 to $15 per hour. This comes at a time when most restaurants are trying to ...Read more about this post
December 6, 2021 By Sylvia Tomczak It’s ugly, it’s been sitting in the fridge for too long, it’s one of too many purchased. These are just some of the factors that contribute to the ever-rising amount of food waste happening both nationally and globally. But what if apps were the solution to the ever-growing issue of sustainability? Roughly 58 per ...Read more about this post
December 3, 2021 RestoBiz spoke to four owners and operators about the continued effect of the pandemic on labour 21 months into the COVID-19 pandemic and foodservice operators are far from out of the woods. Whereas the first year of the pandemic was characterized by panic, shutdowns, layoffs, and other evolving measures, staffing challenges have been a major roadblock ...Read more about this post
December 2, 2021 Technology and innovation are nothing new in foodservice and have come more sharply into focus during the pandemic. It seems that restaurant robotics may be the next step. The continuing labour shortage in the industry is pushing many operators to think outside the box when it comes to their operations. Restaurants are increasingly leaning on automation ...Read more about this post
November 23, 2021 As we close out 2021 and approach another new year for Canadian foodservice, Lightspeed’s State of the Hospitality Industry report has shone some light on the current sentiments from restaurant operators and guests. Chief among the conclusions of the report, based on a wide survey of operators and customers in Canada and beyond, was that operators ...Read more about this post
November 23, 2021 By Mo Chaar The ongoing labour shortages continue to affect restaurants across the country. Currently, 80 per cent of foodservice operators are having difficulty hiring kitchen staff and 67 per cent are having trouble filling front-of-house positions. As a result, restaurants across the country are resorting to cutting their open hours short and slimming down menus ...Read more about this post
November 22, 2021 By Doug Radkey Consumers and restaurant operators alike are hoping and wanting to get back to “normal”, but as the winter months set in and when patios can no longer withstand the drop in temperatures, there is once again a heightened awareness of caution around indoor dining. Pair this with the daily news of increasing cases once ...Read more about this post
November 18, 2021 Restaurant costs were already a burden for operators even before the pandemic raised the stakes. But particularly in the current climate, operators constantly need to adapt to stay afloat, you’ve got to adapt. Restaurant labour costs are rising amid a staffing challenge, food prices have soared in many industry sectors, and logistics costs keep climbing, among ...Read more about this post
