February 4, 2026 Knowing your target customer is a crucial part of marketing your restaurant to attract the right guests and drive traffic. From favourite menu items to preferred experiences to regular habits, each generation has distinct characteristics that operators should be aware of. Boomers (also known as Baby Boomers), born between 1946 and 1964, are no exception ...Read more about this post
February 2, 2026 By Madan Kanala
For nearly a decade, dashboards have been the centrepiece of restaurant technology, including temperature charts, compliance checklists, equipment analytics, and footfall heatmaps — all beautifully displayed on screens. But operators are hitting a wall; dashboards don’t run restaurants, people do.
In a business where every minute matters, expecting a manager to monitor dashboards, interpret ...Read more about this post
January 23, 2026 Dining out should be enjoyable, but customers now often find themselves shouting across the table just to hold a conversation. The clatter of dishes, competing conversations, and background music blend into an overwhelming wall of sound that turns what should be a relaxing meal into an exhausting experience. As restaurants prioritize modern aesthetics, many of them ...Read more about this post
January 14, 2026 By Lina Hayek
Modern commercial refrigeration solutions are doing much more than keeping ingredients cold. For Canadian foodservice operators, the right systems can reduce waste, lower utility bills, and protect food safety, all while supporting long-term sustainability goals. Refrigeration runs every hour your business is open, and often long after staff leave for the night. That constant ...Read more about this post
December 3, 2025 The holidays are right around the corner, but it isn’t too late to make the most of your gift card sales. Studies show that there is a large number of people still shopping two weeks before Christmas, including 31 per cent of Gen Z shoppers, 36 per cent of millennials, 42 per cent of Gen ...Read more about this post
December 1, 2025 By Darrah Wolfe
Hospitality can feel like a master class in resilience, and the long hours, unpredictable schedules, and constant emotional labour leave many drained. Yet, mental health is often treated as a private concern rather than a workplace priority. As foodservice workers continue to face challenging industry conditions, there is both a price to be ...Read more about this post
November 24, 2025 By Sam Brenner
Canadian restaurant owners are entering a new era, defined by tighter margins, higher guest expectations, and an unprecedented pace of technological change. Guests may be dining out less often, but when they do, they expect more: more value, more personalization, and more seamless experiences. Modernization isn’t optional anymore. It’s the difference between staying relevant ...Read more about this post
November 13, 2025 With the arrival of winter’s ice and snow, comes the increased risk of slip and fall accidents at your restaurant. This time of year, the danger increases as doors open, and people track in the weather, making floors slippery and creating potentially hazardous indoor conditions.
Keeping the floor clean, dry, and hazard-free means upping the safety ...Read more about this post
November 12, 2025 By Dotti Haynes
What if the most important part of your restaurant isn’t your kitchen, but your restrooms? For 73 per cent of diners, a negative bathroom experience directly impacts their willingness to return – making your restroom a silent ambassador for your entire operation.
When guests encounter dirty restrooms, they don’t just notice poor cleaning; they ...Read more about this post
November 11, 2025 By Dr. Alice Sinia
Running a successful restaurant goes far beyond great menus and an inviting atmosphere. Behind the scenes at this time of year, operators must constantly guard against one of the most persistent threats to their reputation and bottom line: winter pests. With food, water, and shelter readily available, restaurants provide a perfect environment ...Read more about this post
October 30, 2025 By Mitch Stefani
Canadian consumers are concerned about value, but despite that, data shows encouraging resilience in on-premise visits this year. Some stability is showing in drink choices as well, with 72 per cent of consumers buying the same types and brands as they were a year ago. However, this steady performance conceals a significant divergence ...Read more about this post
October 27, 2025 By Kris Bonn
As restaurant operators run their businesses, employer liability is something that must be clearly understood, and it refers to the legal responsibility that employers bear for injuries or illnesses sustained by employees in the workplace. In Ontario, the framework for this liability is primarily governed by the Workplace Safety and Insurance Act (WSIA).
The ...Read more about this post
October 16, 2025 By Sean Scott
Restaurant operators wear a lot of hats; they manage costs, coach teams, and create memorable guest experiences, often all at the same time. But there’s one part of running a restaurant that quietly eats away time and energy every week: payroll.
It’s easy to think of payroll as just an administrative task, but it’s ...Read more about this post
October 14, 2025 By David Hopkins
While the restaurant industry has always been challenging, it is particularly difficult for restaurants to make money in today’s economic climate. Food costs are up, tariffs are making supply chains more complicated, and consumer spending is down. That being said, there are three main things that restaurant owners can do to maximize profits ...Read more about this post
October 13, 2025 By Jessica Brill
The foodservice industry has been plagued with labour challenges for years, and while it was certainly highlighted during the pandemic, these days, many operators are still struggling to find the top talent they need. With today’s shrinking labour pool and high turnover rates, more than 60 per cent of operators do not have enough ...Read more about this post
