Business

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  • Why your restaurant’s everyday data can be a business asset

    May 7, 2014
    Why your restaurant’s everyday data can be a business asset By Don Gray May 7, 2014 If you have never heard the term “dataculture” and try to find it in the dictionary, I’m afraid you are out of luck – it is a word I created. If you search the internet for “dataculture” you may find websites that ...
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  • Is your Canadian restaurant’s trade-mark protected?

    November 29, 2012
     Seven advantages of having your restaurant’s trade-mark protected By Chad Finkelstein November 29, 2012 You have spent countless hours and dollars developing and operating your restaurant. (Okay, maybe you can count the dollars, but you’d probably prefer not to.) You have invested blood, sweat and tears into creating a place where customers want to eat, revisit and recommend. ...
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  • Seven creative ideas to generate extra income

    September 15, 2011
    By Diane Chiasson As a restaurant or foodservice operator, sales of your food and drink probably generate most, if not all of your income. But there are other ways in which you can generate a bit of extra money by selling your services or your space outside of the usual. Diane Chiasson, FCSI, President of Chiasson Consultants ...
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  • Eight questions to ask before franchising your business

    July 20, 2011
    Eight questions to ask before franchising your business By Chad Finkelstein July 20, 2011 Before taking the plunge into franchising your business, there are a number of questions you should be asking yourself. Taking the time to give these ideas some thought, and even putting pen to paper, is likely to get you to better organize your business ...
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  • Catering from your restaurant

    June 27, 2011
    Catering from your restaurant By Christine Emerson June 27, 2011 Proper planning is key for a successful catering venture You’d like to increase your revenues and utilize the kitchen during slow times, so adding catering services to your business seems like a slam dunk. If history’s most resourceful caterer fed thousands of people with five loaves of bread ...
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  • How to create a business plan for a foodservice business or restaurant

    June 16, 2011
    Six business plan fundamentals for a restaurant or foodservice operation By Jim Mulligan, National Director, Retail Client & Business Strategy, RBC June 16, 2011 Starting any business, especially a foodservice business or restaurant, begins with your dream, your initiative, and your know-how. However, as experienced business owners will tell you, dreams alone won’t guarantee success – it’s how ...
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  • Ingredients for a successful pop-up restaurant

    June 13, 2011
    Nine ingredients for a successful pop-up restaurant By Jordan Knox June 13, 2011 From European to North American markets, we are seeing a new trend emerging in restaurants. Top chefs like Thomas Keller, Ludo Lefebvre, and Grant Achatz, just to name a few, are pioneering a new pop-up concept that is bound to hit the mainstream restaurant industry ...
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  • Developing the franchise model for your restaurant

    June 8, 2011
    Developing the franchise model for your restaurant By Chad Finkelstein June 8, 2011 As you develop your franchise system, or more specifically the precise model which you intend to build out as a system, there are numerous factors which you need to consider. One relevant consideration will be what your franchise will actually look like. For instance, you ...
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  • Ten tips to better pricing: Start generating new profits and growth

    November 3, 2010
    By Rafi Mohammed, Ph.D Pricing is one of the most powerful – yet underutilized – strategies available to businesses. Illustrating the power of pricing, using data from the National Restaurant Association and Deloitte Restaurant Industry Operations Report, if full-service restaurants raised their prices by just 1 per cent, and demand remained constant, on average their operating ...
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