May 7, 2014 Why your restaurant’s everyday data can be a business asset
By Don Gray
May 7, 2014 If you have never heard the term “dataculture” and try to find it in the dictionary, I’m afraid you are out of luck – it is a word I created. If you search the internet for “dataculture” you may find websites that ...Read more about this post
November 29, 2012 Seven advantages of having your restaurant’s trade-mark protected
By Chad Finkelstein
November 29, 2012 You have spent countless hours and dollars developing and operating your restaurant. (Okay, maybe you can count the dollars, but you’d probably prefer not to.) You have invested blood, sweat and tears into creating a place where customers want to eat, revisit and recommend. ...Read more about this post
September 15, 2011 By Diane Chiasson
As a restaurant or foodservice operator, sales of your food and drink probably generate most, if not all of your income. But there are other ways in which you can generate a bit of extra money by selling your services or your space outside of the usual.
Diane Chiasson, FCSI, President of Chiasson Consultants ...Read more about this post
July 20, 2011 Eight questions to ask before franchising your business
By Chad Finkelstein
July 20, 2011 Before taking the plunge into franchising your business, there are a number of questions you should be asking yourself. Taking the time to give these ideas some thought, and even putting pen to paper, is likely to get you to better organize your business ...Read more about this post
June 27, 2011 Catering from your restaurant
By Christine Emerson
June 27, 2011 Proper planning is key for a successful catering venture
You’d like to increase your revenues and utilize the kitchen during slow times, so adding catering services to your business seems like a slam dunk. If history’s most resourceful caterer fed thousands of people with five loaves of bread ...Read more about this post
June 16, 2011 Six business plan fundamentals for a restaurant or foodservice operation
By Jim Mulligan, National Director, Retail Client & Business Strategy, RBC
June 16, 2011 Starting any business, especially a foodservice business or restaurant, begins with your dream, your initiative, and your know-how. However, as experienced business owners will tell you, dreams alone won’t guarantee success – it’s how ...Read more about this post
June 13, 2011 Nine ingredients for a successful pop-up restaurant
By Jordan Knox
June 13, 2011 From European to North American markets, we are seeing a new trend emerging in restaurants. Top chefs like Thomas Keller, Ludo Lefebvre, and Grant Achatz, just to name a few, are pioneering a new pop-up concept that is bound to hit the mainstream restaurant industry ...Read more about this post
June 8, 2011 Developing the franchise model for your restaurant
By Chad Finkelstein
June 8, 2011 As you develop your franchise system, or more specifically the precise model which you intend to build out as a system, there are numerous factors which you need to consider. One relevant consideration will be what your franchise will actually look like. For instance, you ...Read more about this post
November 3, 2010 By Rafi Mohammed, Ph.D
Pricing is one of the most powerful – yet underutilized – strategies available to businesses. Illustrating the power of pricing, using data from the National Restaurant Association and Deloitte Restaurant Industry Operations Report, if full-service restaurants raised their prices by just 1 per cent, and demand remained constant, on average their operating ...Read more about this post
