April 26, 2017 By Jeff Kiesel
As companies grow, complexity seeps further into the business at every level of the operation. Executives experience this in spades as they increase revenues, earnings, market share, employee base and product or service offerings. Communicating effectively gets harder and “priorities” tend to escalate exponentially as each group and department wants to contribute to ...Read more about this post
April 5, 2017 By Jennifer Mathers McHenry and Lesley Campbell
The Accessibility for Ontarians with Disabilities Act (“AODA” or “the Act”) became law on June 13, 2005, but has been and continues to be phased in over time with the Ontario government mandating that all businesses in the province must be accessible for persons with disabilities no later than ...Read more about this post
March 29, 2017 By Doug Radkey
Having the correct front-of-house (FOH) and back-of-house (BOH) systems in place will equally position you and your team to ‘order like a pro.’ First and foremost however, you need to understand and realize that the necessary return on both your food and beverage investment is partially a question of your trainable cost control ...Read more about this post
March 27, 2017 By Greg Kells
It requires long hours, passion, commitment and determination to run a restaurant, especially in the first few years. So, if you are thinking of buying a restaurant, do you know your reasons why?
As business brokers specializing in the foodservice industry, we have helped many prospective business owners to make the right choice by ...Read more about this post
March 23, 2017 Foodservice industry should expect changes, both good and bad, with new federal budget
By Kavita Sabharwal
With the tabling of Budget 2017 comes some changes for the foodservice industry. Although the government plans to increase tourism funding and is putting into place rules to make trade less costly across provincial lines, some other changes to the federal ...Read more about this post
March 21, 2017 By Kathy Perrotta
Today’s modern eating culture is fraught with a vast array of options, with around-the-clock access enabling consumers to make more autonomous choices that meet highly personal preferences and needs. What do I feel like? Do I feel like cooking at home, or should I go out? Should I pick something up or get ...Read more about this post
March 7, 2017 By Judy Henderson
Planning a restaurant renovation is the key to success — miss this step at your peril. This process, conducted every seven to 10 years, will keep your restaurant in the game. Here are some things to consider when making your plan:
Timing
This may seem obvious, but you’d be surprised how many restaurant owners don’t ...Read more about this post
February 23, 2017 By Ziv Schierau
Discussing the intersection of technology and dining lends itself easily to extremes. For example, you might imagine ‘The Restaurant of the Future’ — a Jetsons-like scenario — where automation has completely taken over every aspect of the dining experience, where meals are served using 3D-printers and each meal comes out perfect, every time. ...Read more about this post
February 22, 2017 By Doug Radkey
The more any restaurant depends on the owner’s day in-day out involvement in the operational details of the restaurant, the greater the risk of failure. Starting and operating a successful restaurant or bar relies heavily on having the right systems in place, allowing the venue and its hired team to work as a ...Read more about this post
January 17, 2017 By Greg Kells
Many restaurant owners have days when they really wish they could just walk away from the business. Such days can happen because of equipment malfunctions, weather, delivery problems, cash flow issues or — the No. 1 reason — staff issues. Sometimes the feeling is temporary but when it happens on a recurring basis ...Read more about this post
December 20, 2016 Highlighting a few of the technology trends restaurateurs can expect next year
By Kavita Sabharwal
Restaurant technology is an ever-evolving game. Gone are the days when customers had to wait for their server to manually imprint their credit card onto carbon paper to pay for their meal. Instead, technology has advanced to the point where servers can ...Read more about this post
December 19, 2016 By David Hopkins
One of our first clients at The Fifteen Group originally contacted us as they were having challenges with making strong profits on strong sales. As we quickly discovered, this was in large part because of difficulty in controlling labour costs. It wasn’t because they weren’t good at managing labour efficiency; it was because ...Read more about this post
December 14, 2016 By Eric Mayzel
Great recipes, inviting décor, and inspired presentation can help a restaurant thrive in a competitive environment. Likewise, a number of intellectual property (IP) rights can help develop and protect the restaurant’s brand. Restaurant owners and operators who hope to develop their businesses’ brands should learn about and understand their IP rights and, where ...Read more about this post
December 8, 2016 By Don Gray
Wikipedia defines analytics as the discovery and communication of meaningful patterns in data and also categorizes different types of analytics such as descriptive, predictive and prescriptive analytics. For those interested in the science around analytics, the above descriptions are a good starting point on a somewhat complex subject.
Human beings are naturally analytical; we ...Read more about this post
November 29, 2016 By Mark Dempsey
Welcome to today’s reality. Consumers are reluctant to visit foodservice. Operators are struggling to differentiate and drive traffic. Tough economic times – such as the rise of the national unemployment rate (up to 7.1 per cent) — ensure that Canadians continue to spend cautiously. Traffic, which is already challenged, will continue to be ...Read more about this post
