November 4, 2020 Various Canadian and U.S. restaurants are exploring dining pods as an option during COVID-19 but their viability is still a point of contention. Read more about this post
October 27, 2020 The drive-thru modernization will include installing more than 40,000 digital screens with “predictive selling” technology and loyalty integration. Read more about this post
October 16, 2020 Ghost kitchens, based on setting up facilities focused exclusively on online delivery and takeout orders, are becoming ubiquitous during COVID-19. Read more about this post
October 15, 2020 Restaurant owners are putting everything on the line in 2020 and winning, writes TouchBistro’s Alex Barrotti. Read more about this post
October 15, 2020 Restaurateurs are realizing additional year-round revenue opportunities by integrating outdoor dining spaces as a permanent part of their establishment, and there are a multitude of options. Read more about this post
October 7, 2020 In this edition of restaurant “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners this October. Read more about this post
October 6, 2020 Charcoal Group’s CEO Jody Palubiski explains why a pandemic won’t derail their Toronto-area plans for two new Beertown locations late this year Read more about this post
May 28, 2020 When preparing to reopen, restaurant owners will have to rethink their method for taking reservations, their customer flow, and their patio layout. Read more about this post
October 25, 2019 By Gregory Furgala Eataly, the chain of high-end Italian food markets, is set to open its flagship Toronto location next month, which along with a massive selection of groceries includes four sit-down restaurants. The restaurants will run the gamut of Italian cuisine. A Pizza & La Pasta will, naturally, cover Italian staples; La Pescheria will feature a seafood-focused menu; La ...Read more about this post
July 23, 2019 By Chris Hannah In Canada, patio season is very much a moving target. We are all anxious to embrace it and always want to be ready to take advantage when the good weather hits. Being ready means thinking about ever part of the patio and how to maximize the impact of each element without breaking the ...Read more about this post
May 14, 2019 By Divakar Raju
While we tend to assume foodies are Instagramming Millennials, there are other important players leading the charge in the evolution of food culture. Boomers are huge influencers, and they lend their clout to different areas as they retire. According to StatCan, 5,000 Canadian Boomers are retiring each week. A boom that once represented birth ...Read more about this post
July 17, 2018 From the spring 2018 issue of Canadian Restaurant & Foodservice News
By Chris Hannah
In my early days of teaching design, I had to write a quiz for students learning the process for the first time. As it happens, I was sitting in a client’s restaurant composing the test, when he walked by and asked what I ...Read more about this post
June 28, 2018 By Caileen Kehayas
Every neighbourhood has a dead spot, a space where restaurant after restaurant cycles through, each attempting to overcome the curse that did in the last before succumbing to the sea of red ink that’s formed beneath them. It’s both unfortunate and probable: the median lifespan of a restaurant is a scant 4.5 years, ...Read more about this post
January 22, 2018 By Judy Henderson
We’ve all been to a themed restaurant; perhaps you’ve salivated over smoked beef brisket served by a gentleman resembling John Wayne, or you’ve tucked into moussaka beside a mural depicting Santorini on the Aegean Sea. There’s certainly a place for these kinds of restaurants but as a modern hospitality designer, I tend to ...Read more about this post
November 14, 2017 By Judy Henderson
As hospitality designers, it’s our job to provide clients with a finished space that looks current. In my view, we also need to create a design that will stand the test of time and provide the client with true value. The photo above is a restaurant project my firm did in 2006. The ...Read more about this post
