May 19, 2017 By Judy Henderson
Last time, we discussed the importance of planning for your restaurant renovation. Hopefully you heeded my warning – failing to plan is planning to fail. So, your work-back schedule is gently optimistic, the bar is perfectly positioned and scaled to the size of the space, and you’ve established a flow for the movement ... Read more about this post
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 ... Read more about this post
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 ... Read more about this post
February 13, 2017 By Kristin Menas
In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique:
The Green Panther/La Panthere Verte
Instagram: 3,969 followers | Facebook: 13,251 likes | Twitter: 4,537 followers
Locations: five (Montreal)
Concept characteristics:
A vegan/vegetarian concept ... Read more about this post
January 12, 2017 By Judy Henderson
If your restaurant is going to survive, you’re going to need to complete a renovation every seven to 10 years. I’m not talking about replacing the fabric on an existing banquet or adding an Edison bulb to an old pendent fixture – that’s maintenance. A renovation is more extensive; a rethink of the ... Read more about this post
December 2, 2016 Earls.67 is a new prototype restaurant based on global micro and macro trends
By Cheryl Mah
With time comes change and innovation. For the beloved 35-year-old west coast based restaurant Earls, time brought a one-off prototype concept designed to transform the chain dining experience. Earls.67, the 67th eatery in the powerhouse’s roster of locations, has packaged and ... Read more about this post
October 11, 2016 By Adele Rankin
More research and discussion has been generated about Millennials than any other demographic in recent memory since Generation X. Determining what draws them to a certain product, and perhaps more importantly, what keeps them coming back, is the focus for everyone from hotel brands to retailers. Restaurateurs can also learn a few lessons ... Read more about this post
July 13, 2016 By Chris Hannah
As restaurants fight for a place in the market, we often focus on key elements such as menu, service and ambience. While a single factor such as restaurant design cannot save a bad restaurant, it can certainly contribute to its demise, especially if the design budget is not managed wisely.
It used to be ... Read more about this post
June 20, 2016 By Kristin Menas
In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique.
Flock Rotisserie + Greens
Instagram: 3,205 followers | Twitter: 448 followers
Locations: 3 (Toronto)
Concept characteristics:
Quality, healthy rotisserie chicken and specialty salads
Free-range birds ... Read more about this post
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 ... Read more about this post
April 25, 2016 By Kristin Menas
In our first ever ‘concepts to watch,’ we highlight three restaurant concepts that are making an impact on Canadian diners. These original eateries use social media to their benefit, are positioned as fast-casual and offer guests unique experiences. Here’s a look at our top fast-casual restaurant concepts.
Mandy’s
Instagram: 5,797 followers |Facebook: 4,710 likes
Locations: 3 ... Read more about this post
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 ... Read more about this post
April 21, 2015 By Diane Chiasson
In today’s increasingly gastronomically aware world, diners are looking more for experiences when they dine out. Taste and quality are always important and must be good, but may not always be enough. Thought-out plating techniques can help to create a lasting and more memorable eating experience.
Remember, food that looks beautiful awakens our senses ... Read more about this post
April 17, 2015
The continuing search for authenticity in restaurant design
By Chris Hannah
April 17, 2015
When it comes to restaurant design trends, we must concede that they are extremely difficult to actually predict. We can, however, look back on where we have come from and project into the future. We can also experiment with ideas that we believe in, ... Read more about this post
January 21, 2015 By Diane Chiasson
Does your restaurant serve amazing food but is lacking in ambiance to give your customers the total dining out experience? Studies have shown that the ambiance in a dining facility can affect everything from how fast customers eat, how much they spend and how long they stay.
In today’s competitive society, it is crucial ... Read more about this post
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