Front of House

  • Winter patios are key again but are they a safe option?

    January 17, 2022
    The COVID-19 wheel keeps spinning and indoor dining is now greatly reduced or off the table entirely in numerous provinces across Canada. Earlier in the pandemic, outdoor dining was hailed as a saviour by many restaurants, and that applies to winter patios, not just warm-weather ones. The trouble, of course, is making that a comfortable experience ...
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  • In 2022, high-tech solutions can help deal with disruptions

    January 14, 2022
    By Laurent May In the business and tech worlds, the word “disruption” gets tossed around a lot — usually with positive connotations, as when a new innovation changes an industry for the better. The world in general has seen major disruptions over the past couple of years, and not always the good kind. As has been ...
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  • Reporting functions: Restaurants’ unsung hero

    January 13, 2022
    By Mo Chaar The restaurant industry has faced several setbacks over the past year and is still fighting for survival. Pursuing expansion across regions can seem like an impossible task in the current climate. However, there is a facet of restaurant operations that is typically underutilized and can aid growth – reporting functions for data analysis. Having ...
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  • Assessing how restaurant shifts have been changed by COVID-19

    January 3, 2022
    A common topic of discussion in the latter half of 2021 within the foodservice industry was the ongoing labour shortage. That has been well-documented, but what about those staff who have been clocking in to their restaurant shifts throughout the pandemic? COVID-19 hasn’t just caused the workforce to shrink and stretched restaurant operations in both ...
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  • The psychology of restaurant interior design

    December 15, 2021
    By Jude Kamal Sometimes, a customer will walk into a restaurant and instantly feel relaxed, comfortable, and ready to have a pleasant time. That should be the aim of every restaurateur, and there is a science behind making patrons feel that way. Great restaurant settings don’t just happen randomly; they are designed that way. There is a ...
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  • 5 tips for reopening your restaurant in 2022

    December 14, 2021
    By Megan Prevost Over the past two years, sustaining a profitable restaurant has proven difficult. Even some of the best, well-off local shops closed because of the changes in the restaurant industry. With Coronavirus restrictions lifting and more people going out to eat, 2022 might be the perfect time for reopening your restaurant.  However, many business owners ...
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  • Minimum wage hike presents opportunity for restaurants

    December 8, 2021
    By David Hopkins Ontario’s minimum wage is going up again on January 1, 2022. And this time, unlike in the past, the minimum wage for servers will also rise significantly. It is set to increase almost 20 per cent, from $12.55 to $15 per hour. This comes at a time when most restaurants are trying to ...
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  • How various operators are tackling staffing challenges

    December 3, 2021
    RestoBiz spoke to four owners and operators about the continued effect of the pandemic on labour 21 months into the COVID-19 pandemic and foodservice operators are far from out of the woods. Whereas the first year of the pandemic was characterized by panic, shutdowns, layoffs, and other evolving measures, staffing challenges have been a major roadblock ...
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  • Restaurant robotics: it’s time to get used to automation

    December 2, 2021
    Technology and innovation are nothing new in foodservice and have come more sharply into focus during the pandemic. It seems that restaurant robotics may be the next step. The continuing labour shortage in the industry is pushing many operators to think outside the box when it comes to their operations. Restaurants are increasingly leaning on automation ...
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  • The state of play for Canadian foodservice at the end of 2021

    November 23, 2021
    As we close out 2021 and approach another new year for Canadian foodservice, Lightspeed’s State of the Hospitality Industry report has shone some light on the current sentiments from restaurant operators and guests. Chief among the conclusions of the report, based on a wide survey of operators and customers in Canada and beyond, was that operators ...
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  • Labour shortages: How tech, integration & data can help

    November 23, 2021
    By Mo Chaar The ongoing labour shortages continue to affect restaurants across the country. Currently, 80 per cent of foodservice operators are having difficulty hiring kitchen staff and 67 per cent are having trouble filling front-of-house positions. As a result, restaurants across the country are resorting to cutting their open hours short and slimming down menus ...
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  • Cashierless coffee shops: a natural progression?

    November 22, 2021
    The unprecedented climate of the last couple of years has expedited the technological advancements that were already being seen in foodservice. Technology is being increasingly utilized to make operations more efficient and to meet the enhanced needs of the consumer in a world when convenience and physical health and safety are top of mind. Now, is ...
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  • Hosting indoor dining with confidence this winter

    November 22, 2021
    By Doug Radkey Consumers and restaurant operators alike are hoping and wanting to get back to “normal”, but as the winter months set in and when patios can no longer withstand the drop in temperatures, there is once again a heightened awareness of caution around indoor dining. Pair this with the daily news of increasing cases once ...
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  • How chains are tackling the ongoing labour shortage

    November 15, 2021
    The fact that foodservice is facing a continued labour shortage has been well-documented by this point. While staffing levels have rebounded to some degree in some areas, restaurants are still struggling to attract the quality and quantity of workers that they need to handle the resurgent growth in indoor dining in Canada, the U.S., and ...
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  • Third-party apps offer self-delivery options for restaurants

    November 11, 2021
    Some third-party delivery apps are adding more flexibility for restaurants by beginning to allow operators to choose whether to use their own in-house delivery staff to complete third-party orders. DoorDash has introduced a “flexible fulfillment” feature to its self-delivery product that it first introduced last year, enabling partner restaurants in Canada and the U.S. to use DoorDash driver or ...
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