Front of House

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  • Five things you need to know about running a restaurant

    May 15, 2017
    By the Restaurant Association of Nova Scotia There are many appealing factors to running your own restaurant – it’s exciting, fast-paced, you get to be your own boss, make a name for yourself, and so many more. The one thing you will never hear a restaurant owner say is “how easy it is.” Ask any single person ...
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  • How buyers see the value of your restaurant

    May 15, 2017
    By Greg Kells When you’re thinking about selling your restaurant, it’s important to remember that there are many different types of potential buyers for your property, each with their own perceived value drivers and different criteria. The value they see in buying your restaurant depends very much on the plans they have for the restaurant. To understand ...
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  • Managing customer emotions using touch points

    April 27, 2017
    By Doug Radkey The restaurant industry is driven by delivering exceptional (and memorable) customer experiences. As a restaurateur, you need to realize that you don’t just sell food and beverage, you sell emotions through experiences. Your concept, whether a restaurant, bar, cafe or food truck, lives or dies by the customer emotions it creates. To create emotions ...
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  • Your team: the most important investment you’ll make this year

    April 4, 2017
    By Matt Rolfe Technology and innovation have dramatically changed our industry over the last decade and the reality is that the rate of change is accelerating faster than ever before. Whether it is ordering from a touch screen at a McDonald’s, the rapid expansion of online reservation systems, or opting to train and induct staff using ...
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  • Keep the dirtiest pests out of your restaurant with Integrated Pest Management

    March 22, 2017
    By Alice Sinia, Ph.D. Pests are a year-round threat to restaurants, which provide an endless supply of food, water and shelter. But they aren’t the only ones keeping foodservice establishments top of mind – local news outlets often report poor health inspection scores; diners can easily share pest sightings on social media and many restaurant health ...
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  • The importance of planning your restaurant’s renovation

    March 7, 2017
    By Judy Henderson Planning a restaurant renovation is the key to success — miss this step at your peril. This process, conducted every seven to 10 years, will keep your restaurant in the game. Here are some things to consider when making your plan: Timing This may seem obvious, but you’d be surprised how many restaurant owners don’t ...
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  • Developing effective FOH and BOH systems

    February 22, 2017
    By Doug Radkey The more any restaurant depends on the owner’s day in-day out involvement in the operational details of the restaurant, the greater the risk of failure. Starting and operating a successful restaurant or bar relies heavily on having the right systems in place, allowing the venue and its hired team to work as a ...
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  • How menu engineering can boost your bottom line

    January 23, 2017
    By Jeff Dover and Andrew Waddington If you could increase your restaurant’s operating margins by up to 20 per cent without significantly raising prices (and maybe even lowering prices for some items), would you? Most operators would answer with a resounding “yes.” You and your culinary team spend a great deal of time and effort developing ...
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  • How pest management can advance your food safety efforts

    August 17, 2016
    By Alice Sinia As a restaurant operator, you know how challenging it can be to keep a culture of cleanliness in your kitchen. With staff coming and going, good routines and habits can be hard to reinforce. Errors in kitchen sanitation can lead to bigger issues, such as contaminated food, botched health inspections or worse. Foodborne illnesses, ...
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  • Add a taste of Rio to your menu

    August 5, 2016
    Celebrate the Olympics foodie-style with Brazilian menu favourites By Kavita Sabharwal Although the opening ceremony is set to take place on the evening of August 5th, it’s not too late for your restaurant to get into the competitive spirit of the upcoming 2016 Olympic Games. The Games are taking place in Rio de Janiero, Brazil, where food ...
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  • How fast casual restaurants can foster customer loyalty with a lasting impression

    July 25, 2016
    By Jasmine Kafka Fast casual restaurants have the perfect recipe for families-on-the-go: convenient, fast and often featuring healthy meal options. Plus, no clean up! The question is, how do you create a meaningful connection with your customer when their visits are brief and interactions are minimal? Fast and fantastic first impressions It may be cliché but first impressions ...
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  • New customers are just a Pokémon Lure away

    July 22, 2016
    By Kavita Sabharwal Pokémon Go, the tremendously popular augmented reality game, was officially released in Canada on July 17. Since then, sidewalks and public spaces near PokéStops have been often overrun by kids and adults alike, all with their heads bent over their phones, trying to catch ‘em all. This craze that has been sweeping the nation ...
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  • Preparing your restaurant patio for summer dining

    June 13, 2016
    By Eric Arrouzé Those of us lucky enough to have outdoor space at our restaurants long for summer weather so that we can delight guests with refreshing open-air meals and showcase our establishment’s lovely exterior. Indeed, there are few dining settings more intimate, enjoyable and guaranteed to bring throngs of people to your eatery than an al ...
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  • Eight ways to expand your restaurant

    April 18, 2016
    By Diane Chiasson Is it time to expand your restaurant? You have a reliable customer base and a profitable ongoing restaurant operation. Instead of going through the hassles of looking for real estate, dealing with major construction and suffering the headaches of opening another branch, consider an expansion of your existing location. Try these eight other ...
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  • Restaurant chains – get ready for B.C. franchise laws

    April 8, 2016
    By Chad Finkelstein Franchise law is a good thing. While that may seem an obvious and self-serving statement coming from a franchise lawyer, one of the reasons that I take satisfaction from my job has to do with the purpose that (I hope) it serves. And that has a lot to do with why franchise law ...
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