September 4, 2026 September is a month of transition for many restaurant operators, as student employees return to school, traffic levels decline for the fall season, and patio space is no longer in such hot demand. Operators can become overwhelmed with these seasonal challenges, and a fresh approach can help get a better handle on fall operations.
Here are ...Read more about this post
September 3, 2026 By Emma Balment
In a market where the dining room increasingly belongs to the consumer, winning the off-premise will become just as important as winning the dine-in one for today’s restaurant operators. Traditionally in Canada, the majority of orders were consumed at the restaurant, whether full-service or quick-service – but things have changed.
Years ago, foodservice usage ...Read more about this post
September 1, 2026 By Mia Barnes
As an operator, when your signature house-made kombucha or cold brew becomes a customer favourite, success can bring an unexpected challenge: how do you keep up with demand without compromising the quality that made it popular in the first place? For restaurant owners ready to scale, the choice between expanding in-house production and ...Read more about this post
August 31, 2026 By Evelyn Long
Canada’s restaurant industry has embraced digital transformation at breakneck speed. From cloud-based point-of-sale systems to mobile ordering apps, technology has become the backbone of modern operations. However, this rapid evolution has a dangerous side effect: your restaurant is now a target for sophisticated cyberattacks that can cripple your business overnight. Understanding the threat ...Read more about this post
August 25, 2026 By Bashar Qawas
For operators, accounting can be a challenging part of the job and understanding the ins and outs of deposits can be complicated. For example, when you open your bank feed and spot a deposit from a delivery platform, it may look like a sale, but it is not. By the time that money ...Read more about this post
August 18, 2026 By Jenna Oosterholt
Every few months the conversation resurfaces: Should we eliminate tipping? On the surface, it sounds like a simple solution. Pay everyone a higher hourly wage and remove tips altogether. But eliminating tip culture would kill more than half, if not all of your favourite restaurants.
The reality is that most independent restaurants operate on ...Read more about this post
July 27, 2026 By Emma Balment
Today’s restaurant operators and suppliers are operating in what is being described as ‘The Endurance Economy.’ Cost of living is the top issue facing Canadians today. Price has become the determining factor for purchase, and consumers are predominantly pessimistic about both short and long-term financial wellbeing. There is hope on the horizon as ...Read more about this post
July 14, 2026 Summer is the busiest time of year for many restaurant operators, and some QSRs are upping their game by marketing summer specials to add value in new ways. Studies show that 41 per cent of consumers associate summer with special flavours, dishes, beverages, and restaurant LTOs, with 46 per cent interested in purchasing LTO items ...Read more about this post
July 3, 2026 By Dr. Alice Sinia
Patio season means outdoor dining, increased foot traffic, and constant movement between inside and outside spaces. While this is great for business, these conditions can also create opportunities for pests to disrupt the outdoors dining experience and find their way indoors. Food, water, and shelter are the three essentials every pest needs ...Read more about this post
July 2, 2026 By Elizabeth Wessel
RestoBiz and Technomic have partnered to present LTO trends that are on the rise, along with data to help operators meet diner demands, stay trendy and structure offers that will get guests excited. This edition of LTO Trend Watch looks back at May, highlighting trends including Thai-inspired dishes, fruity lemonades, and more.
May’s ...Read more about this post
June 30, 2026 With patio season in full swing, operational efficiency is more important than ever for restaurateurs. Patio sales can represent up to 49 per cent of total sales during the busy season, and with 81 per cent of restaurants now offering outdoor dining, the competition is fierce.
According to TouchBistro’s 2026 Patio Season Guide for Restaurants, operators ...Read more about this post
June 29, 2026 By Ryan Volberg
New research reveals a troubling disconnect in Canada’s dining culture: while diners deeply value attentive, personalized service, many stay silent when their expectations aren’t met. In fact, Canada ranks first globally for silent dining dissatisfaction, with 22 per cent of diners choosing not to voice concerns when service falls short – the highest ...Read more about this post
June 24, 2026 By Danny Murrell
As Canadian restaurants, foodservice operators, and staffing agencies gear up for the busy summer season — packed with staycations, concerts, and sporting events — one thing stays the same every year: the summer rush is rarely predictable. Effective seasonal staffing is the secret to turning what could be a major operational headache into ...Read more about this post
June 19, 2026 By Doug Radkey
Canada may be heading into a summer that gives bars and restaurants a rare opportunity. Not because costs are easing (hint: they aren’t) and not because guests have suddenly become less price-sensitive (hint: they haven’t). But because more Canadians appear likely to stay closer to home, travel more domestically, and look for local ...Read more about this post
June 16, 2026 This time of year brings brighter days, new ideas, and fresh flavours. Our Spring/Summer
issue of Canadian Restaurant & Foodservice News magazine looks ahead to increased
traffic, shifting dining habits, and strategic ways that restaurant operators can continue
to thrive throughout the season.
As the weather warms up, operators need to prepare for a summer of staycations,
involving more than ...Read more about this post
