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
June 4, 2026 More and more diners are seeking immersive, memorable experiences from restaurants, and eatertainment is one way that consumers can find what they are looking for. While game-based locations may have led the charge, sports outlets featuring golf, bowling, pickleball, and more are popping up to compete in the eatertainment space.
RELATED: Adding eatertainment to your restaurant
Eatertainment ...Read more about this post
June 3, 2026 Patio season is here and making your outdoor dining a more inclusive space can help you attract more guests and boost the bottom line. Patios make great spaces for families because it’s a space where spills can be easier to clean up, restaurant volume can get loud, and there tends to be more distraction with ...Read more about this post
June 3, 2026 As restaurants continue to compete for diner dollars with higher value, lower prices, and unique offerings, is this approach viable over the long haul? Many operators have adopted a strategy focusing on value to reflect the unstable economy and thrifty consumer trend, but this may be a shortsighted approach, offering short-term relief and higher revenues ...Read more about this post
June 2, 2026 As restaurateurs prepare for busy patios and increased walk-ins, they are also navigating seasonal turnover and hot conditions, as they work to manage operations successfully. From equipment overload to staff turnover, operators have to plan ahead, stay organized, and be ready to pivot as issues arise throughout the summer.
Here are some of the summer issues ...Read more about this post
May 29, 2026 The FIFA World Cup 2026™ is coming to Toronto with matches scheduled between June 12 and July 2, 2026 – and with soccer-mania about to descend on sixteen North American cities, restaurant operators have the opportunity to fill seats, build a following, and raise revenues.
In addition to the existing population, host cities are expecting anywhere from 650,000 ...Read more about this post
May 28, 2026 Every restaurant operator, from single-unit independents to national franchise groups faces a common enemy: the operational blind spot. This can look like the five minutes a cooler drifts out of range, the cleaning routine that didn’t happen, the back-of-house behaviour no checklist truly verifies, the maintenance issue that reveals itself only when it’s too late ...Read more about this post
May 22, 2026 By Mia Barnes
Chefs and restaurant operators must maintain rigorous food safety standards while keeping pace with the demands of a busy kitchen. Compliance requirements from the Canadian Food Inspection Agency (CFIA) are nonnegotiable, and customer trust depends on your ability to deliver safe food. Automation helps you stay current with evolving standards and ensures that ...Read more about this post
May 21, 2026 Restaurant diners are focused on value and experience, and that means that some operators need to adapt to meet the needs of their customers. As part of that process, many restaurants are revamping their loyalty programs to better address those diner preferences.
Today’s consumers are being bombarded with regular LTOs, value propositions, and loyalty programs, which ...Read more about this post
May 20, 2026 Most restaurants are building interesting menus and focusing on value for their guests, and these are likely the factors that likely matter most, but there are a few extra steps operators can take to stand out from the competition. Learning about what’s most important to your guests can help your restaurant build a strong connection ...Read more about this post
May 14, 2026 By Japji Singh
As a restaurateur, there is a particular kind of pride that comes with making an eco-friendly choice, like switching to compostable cups: you find a supplier, you update your Instagram bio, maybe you mention it on a proposal. Done. Sustainable. Moving on.
Except it is not done. Not even close. Most caterers are not ...Read more about this post
May 13, 2026 By Tyrone Ho
A commercial refrigerator goes down on a Friday night; a range fails the week you’re launching a new menu. In a normal year, these types of equipment failure are an operational headache, but in 2026, it’s the difference between survival and closure.
Restaurants operate on tight margins, but 2026 is becoming a distinctively challenging ...Read more about this post
May 12, 2026 Technology is constantly evolving for restaurant operators, and as new technologies in AI emerge, many QSRs are pivoting to incorporate the latest innovation. In today’s competitive marketplace, operators who listen to the needs of their customers and adapt to prioritize simplicity, personalization, add value, may have an advantage over the competition.
RELATED: How Canadian restaurants are ...Read more about this post
