Front of House

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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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  • Taking a step toward a greener establishment with Integrated Pest Management

    April 8, 2016
    By Alice Sinia For the second consecutive year, Canada has ranked as a top country for LEED® green buildings. LEED is the internationally recognized mark of excellence for green building. Canada’s high ranking could be in response to growing consumer interest in protecting the environment. Food service establishments have followed the overall consumer interest trend of ...
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  • Making the case for family engagement in restaurants

    March 31, 2016
    By Jasmine Kafka The family segment comprises roughly 50 per cent of restaurant revenues in casual dining, with an average cheque 83 per cent higher than couples or seniors (based on The NPD Group CREST Study, 2010). Leading industry consultants forecast that family dining visits will increase this year, as the economy improves and restaurants continue ...
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  • Mobile: What restaurant marketers need to know

    March 31, 2016
    In March 2015 a new mobile milestone was reached: the number of mobile-only adult internet users exceeded the number of desktop-only internet users. Smartphones and tablets have now become the primary access point to the internet. Consumers are relying on technology more each day, making it critical for restaurants to understand the impact of mobile ...
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  • Why millennial families are important

    March 31, 2016
    By Laura Zaplatynsky-Bell Although millennials are among the hottest topics in the media today, a universal definition of who they are can be hard to nail down. Depending on the source, anyone born from 1977 to 1995, or from 1982 to 2004 could be considered a millennial; however, the generally agreed-upon range is anyone born from the ...
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  • Creative inspiration in today’s foodservice world

    March 14, 2016
    CEO and Founder Josh Tetrick says, “At Hampton Creek, innovation is defined as starting over.” As Tetrick describes the innovation at Hampton Creek, and the focus of ensuring that taste remains a primary component in developing healthier foods, he says, “there are four factors that we insist on improving in all our products: Health, affordability, sustainability ...
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  • Seven tips to capitalize on spring events

    March 2, 2016
    By Diane Chiasson Spring is just around the corner, which means it’s time to get started on plans for two of the restaurant industry’s busiest days – Mother’s Day and Father’s Day. Children celebrate their parents by taking them out for lavish meals, and with a little bit of planning, you can easily use this fact ...
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  • Mobile payment giants head into Canada

    February 22, 2016
    By Colin Bhimsen The global giants in mobile payments — Apple Pay, Samsung Pay and Android Pay — are leading a wave of change in the way that customers pay for their meals.  With big changes due to hit the Canadian marketplace, are you ready for payments to go? More than 55 per cent of Canadians now ...
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  • Increase sales and drive repeat customers with the right restaurant POS

    February 1, 2016
    Increase sales and drive repeat customers with the right restaurant POSBy Alex Barrotti February 1, 2016 Tweet Opening and growing a restaurant is an exciting and challenging adventure. It takes a person (or team) with the drive to make the challenge a success, a passion for food, the desire to see a customer savoring their first bite and ...
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  • Eight effective ways to boost sales in the New Year

    January 25, 2016
    There are certain times of the year where business is relatively slow, and for some restaurants, the winter months are dreadful. These slowdown periods are a common cause of cash flow shortages for many restaurants. Don’t let the seasonal slumps get you down! Use this off-season time to properly market your restaurant and to get ...
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