Front of House

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  • Allergies 101: Taking steps toward a safer dining experience

    November 24, 2015
    By Joni Huang November 24, 2015 Anaphylaxis, the most serious type of allergic reaction, is a growing public health concern. With an estimated two per cent of Canadians – approximately 700,000 people – at risk of anaphylaxis from food and insect stings1, the restaurant industry faces an increasing number of requests to accommodate food-allergic diners. You can ...
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  • Creating a dinner party menu with hors d’oeuvres, small plates and petite desserts

    October 6, 2015
    By Debra Lykkemark One of our favourite styles of entertaining is doing a combination of hors d’oeuvres, small plates and petite desserts to replace dinner. There are many advantages to doing this style of dinner party rather than a formal sitdown dinner. Guests can mix and mingle freely and enjoy a wider variety of food. A ...
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  • Nine tips to pump up business using displays with eye appeal

    October 5, 2015
    By Diane Chiasson As a restaurateur and foodservice operator, you may never realize how visual food merchandising can substantially increase your sales until you fully understand the concept and you become willing to spend the time to make it work. Visual food merchandising brings the food and retail products you offer your customers to life through eye-catching ...
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  • How to exceed customers’ and inspectors’ expectations

    March 13, 2015
    Restaurant cleanliness matters: How to exceed customers’ and inspectors’ expectations By Mike Brown March 13, 2015 Restaurant cleanliness — from spotless dishware to an impeccably clean restroom — has a huge impact on your reputation. Customers frequently form judgements about the quality of their dining experience based on the appearance of your tableware, restaurant interior, food preparation area ...
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  • Seven challenges that the right restaurant software can solve

    February 20, 2015
    By Matt Del Vecchio February 20, 2015 Technology is quickly shaping the future of Canada’s restaurant industry, which is already generating $68 billion in annual sales and growing. New software tools and apps are allowing businesses to be more streamlined and efficient. In many cases, restaurants can even reduce their overhead by making use of modern tools. Here ...
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  • Update on Ontario’s menu labelling laws

    January 28, 2015
    By Chad Finkelstein January 28, 2015 Just when I was starting to feel that proposing new menu labelling laws was so early-2014, along comes two major announcements from the Ontario Liberals and U.S. federal government that are likely to have profound effects on the restaurant franchise industry in North America. Laws that require certain restaurants to publish certain ...
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  • Eight ways to welcome restaurant guests with disabilities

    December 15, 2014
    By Diane Chiasson  Nearly 15 per cent of Canada’s population has a disability, so chances are many of your customers who come into your restaurant or foodservice operation may require some extra or special attention. There are many different types of disabilities including deaf-blind, hearing, developmental, learning, mental health, physical, speech or language, or vision. Some can ...
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  • Finding the best payment solution for your restaurant

    October 28, 2014
    Finding the best payment solution for your restaurant By Christina Kanellos October 28, 2014 Whether you are opening up a new restaurant, buying an existing business or looking to improve your current operations, customers have to be satisfied with more than just the food you serve — they have to feel good about their entire dining, ordering or ...
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  • Five items to consider when making a payment processing choice for your restaurant

    April 10, 2013
    If you are considering credit and debit card processing for your restaurant or foodservice business, chances are you have seen some advertised low rates or promotions. If you already accept credit cards, you might be wondering if you are getting the best value, innovation and service. While a promise of low rates may look appealing, there ...
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  • Five ways to use your restaurant’s digital signage effectively

    February 20, 2013
    By Diane Chiasson Digital signage is slowly taking over the restaurant and foodservice industry. Most operators have already made the switch over to digital menu boards, or have plans to in the near future. And it makes sense. Digital boards are a cost-effective way for restaurant owners and operators to instantaneously communicate any message they want ...
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