May 6, 2026 By Sarah Beth Stranges
Busy service has always been part of restaurant life, but the pressure behind it has changed. Tourism surges, major events, shifting work patterns, and persistent staffing gaps can push dining rooms to full capacity with little warning. At the same time, operators continue to manage rising costs and high guest expectations. But ...Read more about this post
April 29, 2026 By Japji Singh
At the end of a long service, most restaurant owners are not thinking about ideology; they are thinking about labour, food cost, waste, storage, and whether the numbers still work. That is exactly why so many operators feel stuck when the conversation turns to plastics compliance. They can see where the market is ...Read more about this post
April 10, 2026 By Nate Schwandt
Running a restaurant group means managing more moving parts than most people realize, and one of the most expensive, least glamorous parts is getting food from suppliers to kitchens. For multi-location operators, distribution costs can quietly erode margins that were already thin to begin with. Outsourced transportation, when done strategically, offers a practical ...Read more about this post
April 6, 2026 By Evelyn Long
As the temperatures rise through the spring and precipitation increases, slips and falls are among the most common accidents in restaurants, creating risks for employees and customers, as moisture often gets tracked indoors, making floors dangerously slick throughout the restaurant.
These hazards can quickly become costly, from staff injuries to negative customer experiences. As ...Read more about this post
April 2, 2026 LTOs have been in the headlines often, and they are a popular way for operators to offer innovation and increase value, but for today’s customers, cheaper prices aren’t the only way to improve perceived value. Even as LTOs continue to grow in popularity, some QSRs have adopted a different strategy to drive traffic with improved ...Read more about this post
March 31, 2026 As the price of fuel continues to increase globally, Canada’s current average cost is about $1.70 per litre. In today’s economy, research shows that 40 per cent of restaurants are operating at a loss, and the cost of fuel could further challenge operators with delivery options.
Restaurants that provide their own deliveries may need to adjust ...Read more about this post
March 24, 2026 By Madan Kanala
Restaurant operators across the board know that routines aren’t always reliable, and even when they are completed, they aren’t always verified. Closing clean, shift changeovers, morning prep, restroom checks, dining area resets, equipment sanitization… The list is long, and the stakes are high. Operators want consistency, and staff intend to deliver that consistency, ...Read more about this post
March 17, 2026 In today’s economy, consumers are watching their finances carefully, limiting their discretionary spending, and searching for better value at every turn – and these shifts are affecting restaurant sales, traffic, and trends. Conscious consumerism means that diners are concentrating on intentional spending, focusing on purchases that align with their ethical, environmental, and social values, from ...Read more about this post
March 11, 2026 By Dr. Alice Sinia
As rodent activity trends upward across Canada, restaurants must beef up their prevention plans. Stopping rodent issues before they start is the best way to protect your business’ reputation, safeguard food safety and maintain customer trust. Research shows that Toronto, Victoria, and Vancouver saw the most rodents between August 2024 and July 2025 ...Read more about this post
March 10, 2026 As foodservice industry faces persistent challenges like labour shortages, rising prices, and supply chain uncertainly, wage increases are set to continue in 2026 in two Canadian provinces. According to Technomic’s recent Industry Insights report, Nova Scotia raised its minimum wage to $16.50 in October of last year, and has scheduled two additional increases in April ...Read more about this post
March 6, 2026 The foodservice industry is constantly evolving, adapting, and growing as it works to address challenges such as labour shortages, mental health concerns, and the need for greater workplace diversity. As these important conversations continue, progress is being made toward achieving more equitable representation for women. However, many opportunities still remain to create meaningful and lasting ...Read more about this post
March 5, 2026 By Jason Pan
Artificial intelligence is no longer a distant concept in Canada’s restaurant industry. From voice ordering and automated menu updates to AI-driven recommendations, operators across the country are evaluating how these tools might improve efficiency.
But while interest is growing, clarity is not always keeping pace. Many Canadian restaurants understand that AI will influence ordering ...Read more about this post
March 3, 2026 By Madan Kanala
In every restaurant, refrigeration is the backbone of food safety — and the silent cause of some of the industry’s most expensive failures. A single unnoticed drift can mean significant inventory loss, hours of downtime, scrambled labour, lost menu availability, and a damaged health inspection score.
The problem isn’t that restaurants don’t have data; ...Read more about this post
February 16, 2026 While restaurant technology has the opportunity to revolutionize operations, boost customer experience, and provide significant cost savings, it comes with challenges that can have the opposite effect on your business. A recent study by Canopy illustrates the technology issues that can occur and the effects they can have on efficiency and your customer experience.
Here are ...Read more about this post
February 14, 2026 In the crowded foodservice marketplace, one great meal may not be enough to get customers coming back, and that’s why loyalty is crucial for restaurant success. Restaurant loyalty programs have evolved from a transactional value proposition to building connection, and it’s a way for operators to foster long term, profitable, meaningful relationships with their customers. ...Read more about this post
