• Going Green: How Second Cup got into cannabis

    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. ...
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  • The Characteristics of Successful Restaurateurs

    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 ...
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  • Bringing it Together: How Business Process Management can help hotel operators

    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 ...
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  • Trend Report: Restaurants, cities and consumers are taking notice of food waste

    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 ...
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  • Toronto City Council clears way for new wave of restaurants in Parkdale neighbourhood

    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 ...
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  • Green is the new black: Five ways to put sustainability on your menu

    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 ...
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  • Driving lunch sales: A four-step plan to greater profitability

    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 ...
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  • Developing staff engagement for a positive guest experience

    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 ...
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  • Will digital technology hinder or enhance your business?

    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 ...
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  • Three tools every restaurant manager should be using

    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 ...
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  • How does your marketing strategy measure up?

    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 ...
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  • Millennials are disrupting your business – What can you do about it?

    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 ...
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  • How technology will turn chains into independents

    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 ...
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  • How to improve table turns and diner satisfaction with analytics

    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 ...
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  • Creating change in your restaurant: From concept to cultural reality

    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 ...
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