March 8, 2018 By Jo-Ann McArthur
The face of food is being dramatically reshaped right before our eyes. All signs indicate 2018 will be “The Year of Disruption” in the food and beverage industry. This disruption is driven largely by millennial consumers, who now outnumber Boomers. How will these macro forces affect the restaurant business? And, can you future-proof ...Read more about this post
February 23, 2018 By Rich Quintyn
In all corners of our current economy, technological advances are bringing about more seamless experiences and increased levels of productivity. Many former challenges of geography, transportation and business have been reduced or eliminated as our society pushes forward new innovations.
The restaurant industry is no different, with technology having a significant impact on businesses ...Read more about this post
February 14, 2018 By John Yi
It seems like big data is everywhere you look these days. From the targeted ads you see online as you scroll through your favorite websites and social media feeds, to the apps you use to navigate traffic and get to work on time, to fraud detection on your credit or debit cards.
And you ...Read more about this post
February 7, 2018 By Matt Rolfe
Have you or your leadership team ever come up with a concept that you passionately agreed was the best idea or direction forward for your team or business, yet the idea failed or did not get implemented? This is commonplace for so many businesses and it is the difference between average and high-performing ...Read more about this post
December 21, 2017 By Kavita Sabharwal-Chomiuk
A recent study from Sodexo and the University of Ottawa Life Research Institute explores how the five senses impact the quality of life of residents living in long-term care communities.
Research found in the Journal of the American Geriatrics Society finds that even though the population of seniors is rapidly growing, minimal awareness exists ...Read more about this post
December 8, 2017 By Karen and Ross Horton
It’s the most wonderful time of the year – time when business is booming. Thanks to the influx of spending and time spent by consumers out of the house running errands and shopping, restaurants face a busy season and a need for additional workers. With so many seasonal jobs available, your ...Read more about this post
November 28, 2017 By Kavita Sabharwal-Chomiuk
By now, everyone has heard of the data breach at credit bureau Equifax, which only impacted about 8,000 Canadians, but was estimated to have effected over 145 million American customers, according to an Oct. 2 article from CBC.
Lesser known, however, are the data breaches that have hit restaurants, and there have been several, ...Read more about this post
November 23, 2017 By Rick Villalpando
Whether you’re a first-time franchisee or about to open your fifth location, the road to achieving success is never an easy one. If you’re a potential franchisee who is considering entering a franchise system, there are a few common mistakes you can avoid to minimize risk, maximize return on investment and ensure you’re ...Read more about this post
November 21, 2017 By Karen and Ross Horton
The chef shortage in Canada is impacting restaurant owners from British Columbia to Newfoundland. Though, “shortage” might be the wrong term – there are many fiercely talented, hard-working chefs all across Canada wishing for change. The bigger problem is that with long hours and pay that is usually lower than other ...Read more about this post
November 1, 2017 By Matt Maurer and Whitney Abrams
In April 2017, the Government of Canada introduced Bill C-45, the Cannabis Act, (the “Act”) which will legalize the recreational use of cannabis nationwide. The Federal government has committed to a legal market taking effect by July 1, 2018, which will surely impact many Canada Day celebrations.
The Act sets out much ...Read more about this post
October 23, 2017 By Doug Radkey
One of the biggest mistakes an aspiring restaurateur makes is thinking a business plan is only needed if they require additional funding for their start-up. A business plan is much more than just paperwork to obtain funding from a bank or investor. It is the lifeline of your business and it is also ...Read more about this post
October 11, 2017 By Rick Villalpando
The success or failure of a business is contingent on the strength of its partnerships. This is particularly true in the franchise industry and the partnership between franchisor and franchisee, which creates the foundation for the long-term success and profitability of the business. Below are tips, based on more than 25 years of ...Read more about this post
October 2, 2017 In its recently released 2017 Canadian Institutional Foodservice Market Report, fsSTRATEGY estimates total gross revenues in institutional foodservice in Canada in 2016 to be $8.5 billion or 10 per cent of total Canadian foodservice industry sales. Approximately 54 per cent of the institutional foodservice market is operated by management and staff directly employed by institutions. ...Read more about this post
September 19, 2017 By Eric Mayzel and Noah Leszcz
On January 1, 2017, Ontario’s menu labelling legislation, the Healthy Menu Choices Act, 2015 (the “Act”) came into force. The Act requires that foodservice businesses with 20 or more locations operating in the province under the same name, or a substantially similar name, display calorie information for standard food and ...Read more about this post
September 11, 2017 By Greg Kells
Most restaurant owners focus on a business broker’s ability to find buyers but spend minimal time discussing strategy, documentation, marketing, creative structuring, value enhancement, financing, diligence, confidentiality or executing a professional sale process — yet that’s where the real value of such services to restaurant owners is captured. So what value does a ...Read more about this post
