October 10, 2025 With the holidays on the horizon, it’s a great time to start planning for your seasonal staffing needs. With labour shortages and high turnover, competition will be fierce among operators looking to add and manage staff to help through the busiest season.
Starting early means creating a strategy for success, and there are several steps restaurateurs ...Read more about this post
October 8, 2025 By Mila Holosha
Most restaurants only think about social media after the menu is finished. The food is ready, the photos are taken, and the goal is simple: post so people know it exists. But what if you used social media before the menu was complete?
Few restaurants do this, and fewer still do it well. Yet ...Read more about this post
October 8, 2025 As the leaves change and the temperatures cool, the Fall/Winter 2025 issue of the magazine reflects on the challenges and successes this year, examines the current state of the foodservice industry, and highlights tools and strategies to take restaurant operators into a healthy and prosperous new year.
We also examine safety, from restaurant design to restroom ...Read more about this post
October 6, 2025 By Madan Kanala
The restaurant industry is under growing pressure to operate sustainably, from reducing waste and lowering energy usage to improving transparency in supply chains. Many brands now proudly advertise their sustainability pledges. But there’s a gap between goals and execution that’s rarely addressed: the cold chain.
Behind every sustainability metric is a critical but often ...Read more about this post
October 3, 2025 Labour is one of the highest restaurant expenses, accounting for between 25 and 35 per cent of total operating costs, and it is a challenge to manage these costs (among everything else) for many of today’s restaurateurs. From hiring to training, scheduling, and retention, managing labour costs is a challenging endeavour for many operators.
However, there ...Read more about this post
October 1, 2025 By Jerzy Zawadzki
Managing a restaurant can be a constant juggling act. Coordinating third-party delivery platforms, syncing online orders with on-site POS systems, and managing inventory are all requirements on top of running a full-service kitchen. Mounting workloads in the back of house are similarly met with growing demands from the front to serve customers better, ...Read more about this post
September 8, 2025 Bradley Company recently released its 16th annual Healthy Handwashing Survey™, tracking how public restroom expectations shape consumer behaviour. The 2025 results confirm a powerful truth: restrooms aren’t just functional spaces – they’re a mirror of a facility’s management, brand, and values. Whether they fall short or exceed expectations, the impact on customer perception, loyalty, and ...Read more about this post
September 3, 2025 By Madan Kanala
Restaurant CFOs today are thinking beyond just food and labour costs. With inflation, capital constraints, and razor-thin margins, finance leaders are looking deeper into operational threats — especially where costly assets like refrigeration equipment are concerned. It’s no longer just about what’s spent; it’s about what’s at risk.
From capital expenditures to insurance premiums, ...Read more about this post
August 26, 2025 Today’s economic uncertainty, persistent inflation, and supply chain interruption mean restaurateurs are laser-focused on maintaining their margins. Amid controversy with the U.S. and continued tariffs, imported liquor has been limited, prices are fluctuating, and profitability is the top priority. Cocktail menus can help raise guest cheques and set your restaurant apart, but careful consideration needs ...Read more about this post
August 22, 2025 By Trish Dyl
In 2025, over 30 per cent of hospitality businesses suffered at least one cyberattack, with breaches costing upwards of $3.4 million each. Digital transformation is both an opportunity and a crisis point, which is a glaring concern in Canada’s restaurant sector. As rapid tech adoption is outpacing the safeguards that keep businesses secure, ...Read more about this post
August 15, 2025 By Madan Kanala
Tax holidays, utility rebates, and government incentives have offered much-needed relief to restaurant operators over the past few years. These programs are designed to ease financial pressure and boost recovery across the foodservice industry. But here’s the hard truth: no amount of temporary relief can fix what’s quietly draining your margins from the ...Read more about this post
August 12, 2025 By Sabby Gill
Amid today’s economic challenges, restaurant owners are facing intense pressure. More than half of Canadian business leaders say they’re experiencing the most unpredictable business environment in the past decade, according to recent studies. Those in the hospitality and retail sectors are feeling the impact even more acutely, with 60 per cent revealing they ...Read more about this post
August 11, 2025 By Evelyn Long
Creating an inclusive restaurant goes beyond legal checklists. It’s about fostering a space where everyone can dine comfortably and independently, regardless of physical ability. In Canada, accessibility is increasingly recognized as a vital part of the customer experience, going well beyond compliance. Whether you’re running a fine dining establishment or a neighbourhood café, ...Read more about this post
July 31, 2025 By Doug Radkey
Sales don’t pay your bills; profits do. In an industry that is obsessed with topline revenue and social media impressions, we often forget the number that really matters: your bottom-line profits. It’s easy to boast about a small independent restaurant generating $1.5M in revenue, for example, especially when average guest spend is at an ...Read more about this post
July 30, 2025 By Kimberly Flear
Building a culture of care isn’t about quick fixes or surface-level perks; it’s about embedding long-term strategies into the DNA of your business. Not only does a positive transparency foster loyalty, boost employee satisfaction, and encourage productivity, but it’s also great for business.
Setting the tone at the top
A thriving culture begins with intentional, ...Read more about this post
