Business

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  • How to improve table turns and diner satisfaction with analytics

    February 14, 2018
    By John Yi It seems like big data is everywhere you look these days. From the targeted ads you see online as you scroll through your favorite websites and social media feeds, to the apps you use to navigate traffic and get to work on time, to fraud detection on your credit or debit cards. And you ...
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  • Creating change in your restaurant: From concept to cultural reality

    February 7, 2018
    By Matt Rolfe Have you or your leadership team ever come up with a concept that you passionately agreed was the best idea or direction forward for your team or business, yet the idea failed or did not get implemented? This is commonplace for so many businesses and it is the difference between average and high-performing ...
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  • Using institutional foodservice to improve seniors’ quality of life

    December 21, 2017
    By Kavita Sabharwal-Chomiuk A recent study from Sodexo and the University of Ottawa Life Research Institute explores how the five senses impact the quality of life of residents living in long-term care communities. Research found in the Journal of the American Geriatrics Society finds that even though the population of seniors is rapidly growing, minimal awareness exists ...
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  • Seasonal hiring best practices

    December 8, 2017
    By Karen and Ross Horton It’s the most wonderful time of the year – time when business is booming. Thanks to the influx of spending and time spent by consumers out of the house running errands and shopping, restaurants face a busy season and a need for additional workers. With so many seasonal jobs available, your ...
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  • Protecting customer data at restaurants

    November 28, 2017
    By Kavita Sabharwal-Chomiuk By now, everyone has heard of the data breach at credit bureau Equifax, which only impacted about 8,000 Canadians, but was estimated to have effected over 145 million American customers, according to an Oct. 2 article from CBC. Lesser known, however, are the data breaches that have hit restaurants, and there have been several, ...
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  • Five common franchisee mistakes to avoid on your road to success

    November 23, 2017
    By Rick Villalpando Whether you’re a first-time franchisee or about to open your fifth location, the road to achieving success is never an easy one. If you’re a potential franchisee who is considering entering a franchise system, there are a few common mistakes you can avoid to minimize risk, maximize return on investment and ensure you’re ...
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  • How restaurants can overcome the chef shortage

    November 21, 2017
    By Karen and Ross Horton The chef shortage in Canada is impacting restaurant owners from British Columbia to Newfoundland. Though, “shortage” might be the wrong term – there are many fiercely talented, hard-working chefs all across Canada wishing for change. The bigger problem is that with long hours and pay that is usually lower than other ...
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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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