October 14, 2020 Communicating cleanliness to patrons has never been more important than in this global pandemic. By Tom Nightingale It sounds strange to say it during an ongoing pandemic, but we’re arguably already living in a cleaner world. COVID-19 has brought a renewed focus on cleaning, disinfecting, and infection control and one quantifiable way to show that is through ... Read more about this post
October 9, 2020 The federal government has announced its intention to introduce new, targeted supports and rent relief to help hard-hit businesses. Read more about this post
September 29, 2020 Reliance Commercial Solutions is committed to helping restaurants make customer comfort, minimizing downtime, and looking out for the bottom line a little bit easier. But how? Read more about this post
June 25, 2020 Harnessing the power of customer data will be imperative for the restaurant industry to rebound post-pandemic, according to Sean Keith of Eagle Eye. Read more about this post
June 8, 2020 Guests are craving the fun and excitement of the in-house restaurant experience they once knew. Can Canadian operators live up to the task? Read more about this post
June 4, 2020 During the COVID-19 crisis, restaurants around the world will have to make a concerted effort to stay in the pink of financial health. Read more about this post
February 21, 2020 Press Release SASKATOON, Saskatchewan and NEW YORK, NY — 7shifts, the leading labour-management platform for restaurants, just released a comprehensive study covering key insights and statistics about the state of the restaurant labour management industry and where it’s headed. The survey was conducted with over 1,000 restaurant managers, owners, and executives across North America and includes ... Read more about this post
September 27, 2019 By Gregory Furgala, in partnership with Rational Canada Ovens, stoves, grills, planchas, fryers, refrigerators and innumerable small appliances make up a conventional restaurant kitchen. At peak hours they’re running full bore and using a prodigious amount of energy, eating into restaurant owners’ budgets and slim margins. With the exception of wood oven-only restaurants, a steep monthly ... Read more about this post
September 20, 2019 By Jeff Dover Delivery is the fastest-growing segment in Canada’s foodservice industry. According to Ipsos Foodservice Monitor, delivery foodservice sales were $4.3 billion in Canada in 2018, an increase of 44 per cent over the previous year, with delivery now accounting for 8 per cent of QSR and 6 per cent of FSR meals. In a ... Read more about this post
July 25, 2019 By Liz Teordini If you are a professional in Canada’s restaurant and foodservice industry, chances are you’ve got a lot on your mind. While the myriad, everyday worries of running a restaurant are as diverse as the restaurateurs dealing with them, a recent study found that three concerns in particular, sustaining growth, maintaining cash flow and ... Read more about this post
June 20, 2019 By Lori Nikkel Remember doing word problems in math class? Here’s one about food waste that will help you understand how it’s currently measured in much of the Canadian food value chain: Jan makes a chocolate cake for a dessert buffet. The cost of ingredients is $22, plus Jan paid an assistant for two hours at ... Read more about this post
May 27, 2019 By Kent Waddington
Since 1992, Energy Star has been working hard to ensure that products receiving Energy Star certification meet the highest possible energy efficiency standards. The mission is simple: make managing energy as easy as possible, help business owners save utility dollars and protect the climate by reducing greenhouse gas emissions. Developed by the United ... Read more about this post
April 9, 2019 By Doug Radkey
Day after day, foodservice providers in hotels, schools, hospitals, convention centres, casinos and other large facilities prepare and serve hundreds, sometimes thousands, of meals to their unique guests. Managing those numbers requires a corresponding volume of human resources, sales data, inventory and multiple menus as well as the support of effective leaders and ... Read more about this post
July 16, 2018 By Jeff Mitelman
Staying on top of your day-to-day finances is vital to managing the ups and downs of owning and running a restaurant. But what happens when you need timely access to money because you found the perfect spot for your next location, or you’re cash-strapped when your out-of-warranty hood goes down? Knowing your financing ... Read more about this post
July 9, 2018 By Doug Radkey
I recently saw a screenshot from a consumer using a third party delivery application. After a delivery fee, a busy area fee (what?) and delivery fee taxes, a meal that was listed as$8.89 on the menu ended up costing them $30.36. Of that, the restaurant earned a scant $6.67 of that order. It’s not exactly ... Read more about this post
