August 23, 2019 By Scott Wallace When chefs become infatuated with an ingredient, it tends to filter down into our daily lives, and there’s no shortage of new trends. But with seafood, most diners know only a few highly valued and well-known species, like Atlantic lobster, halibut, sockeye salmon or Chilean seabass, while the true diversity of the world’s ...Read more about this post
July 25, 2019 By Liz Teordini If you are a professional in Canada’s restaurant and foodservice industry, chances are you’ve got a lot on your mind. While the myriad, everyday worries of running a restaurant are as diverse as the restaurateurs dealing with them, a recent study found that three concerns in particular, sustaining growth, maintaining cash flow and ...Read more about this post
July 12, 2019 By David Hopkins The technology landscape is rapidly changing underneath restaurateurs’ feet, and with that shift comes a number of opportunities to not only improve their guest experience, but also their bottom line. Restaurateurs’ physical landscapes have expanded too, if only temporarily. Patios bring more seats, more people and more chances to make money — and ...Read more about this post
June 10, 2019 By Gregory Furgala If you live in a major city in Canada, you might’ve noticed that, a few years ago, new A&W restaurants started popping up downtown. They looked polished. Tall refrigerators chilled and displayed A&W’s iconic glass root beer mug; messaging on the walls spoke to A&W Canada’s new ingredients guarantee, which promised hormone and ...Read more about this post
June 5, 2019 By Gregory Furgala The relationship between cannabis and food feels like an organic one. It’s certainly not new. Cannabis cafes have — illegally — existed in Canada in one form or another for decades. Coffee laden with CBD oil, a compound derived from cannabis, has become a common-ish wellness product, as have other cannabis-infused cafe staples. ...Read more about this post
February 28, 2019 By Doug Radkey
What does it take to be a good restaurateur? It takes sacrifice, a high-level of creativity, social skills, system management and stress management, all fuelled by a hell of a lot of passion — and not just for the industry, but to win in it, too. At the 2018 CR&B Show, I sat ...Read more about this post
August 16, 2018 By Mark McGregor
More than ever before, hoteliers need ways to increase their productivity and leverage technology for staff, customer and client communications. Events are getting more complicated, hotel guests more demanding and everything is getting faster. Business Process Management (BPM) can help hotels and airlines sustain innovation and optimize their operations to ensure the consistent delivery of better customer experiences, ensuring ease of ...Read more about this post
June 25, 2018 By Jo-Ann McArthur
One of the trends explored in the 2018 Nourish Trend Report is growing consumer awareness of food waste and associated plastic garbage. As we round the corner towards 2019 we foresee that trend strengthening further. How you respond to this trend could drastically impact your business.
Plastic is the new enemy
Restaurant waste effectively starts ...Read more about this post
May 30, 2018 By Gregory Furgala
Toronto City Council voted last week to lift a restriction it placed on the concentration of restaurants allowed in Toronto’s Parkdale neighbourhood, opening the door for a second restaurant boom in the West End neighbourhood.
In 2013, following a year-long study of the neighbourhood and moratorium on new restaurants there, City Council imposed a ...Read more about this post
May 24, 2018 By Robert Phelps
It takes a lot to run a restaurant. Running the books, keeping up with trends and near-constant interaction with others are all challenging enough, so launching and maintaining a sustainability programme is rarely a top-of-mind issue for owners, chefs and managers. But there’s good news: there are plenty of quick ways restaurateurs can reduce their ...Read more about this post
April 12, 2018 By David Scott Peters
Building lunch sales is key to greater profitability in restaurants. This is because most of the costs associated with preparing for the dinner rush happen during the daytime.
Think about it: You are paying rent and utilities whether you are generating sales during the day or not. There are labor costs in the ...Read more about this post
April 11, 2018 By Doug Radkey
Engaged and motivated employees are at the heart of positive restaurant experiences. Working at a restaurant or any hospitality-related business needs to be more than just another paycheck. Restaurant operators need to remember that money is not a motivator – it is a satisfier. When employees are satisfied and engaged, everyone wins.
When restaurant ...Read more about this post
April 5, 2018 By Jo-Ann McArthur
Last month I told you how Millennials are disrupting your business. This month I’m exploring the many ways new technology is causing its own disruption in our industry. From mobile apps to Virtual Reality, digital tech is changing the landscape for guests and owners alike.
So, what is the role of digital and technology ...Read more about this post
March 14, 2018 By Donald Burns
Here you are managing a restaurant. Is it all you hoped it would be? Probably not. You might even say that it’s quite the challenge. Never fear. Becoming a fierce restaurant manager can be simpler than you realize – you just need to use the right tools.
If you had to narrow it down ...Read more about this post
March 13, 2018 By Kamron Karington
Millennials – the largest spending demographic the planet has ever seen – are coming your way. Maybe.
Shunning big houses and fancy cars, they’re flush with disposable income and spend more money in restaurants than any previous generation. They seek out fresh ingredients, organic and local. They value community, authenticity, and prefer the mom-and-pop ...Read more about this post
