September 4, 2026 September is a month of transition for many restaurant operators, as student employees return to school, traffic levels decline for the fall season, and patio space is no longer in such hot demand. Operators can become overwhelmed with these seasonal challenges, and a fresh approach can help get a better handle on fall operations.
Here are ...Read more about this post
August 18, 2026 By Jenna Oosterholt
Every few months the conversation resurfaces: Should we eliminate tipping? On the surface, it sounds like a simple solution. Pay everyone a higher hourly wage and remove tips altogether. But eliminating tip culture would kill more than half, if not all of your favourite restaurants.
The reality is that most independent restaurants operate on ...Read more about this post
July 15, 2026 The foodservice industry has long been defined by demanding schedules, physically and emotionally taxing work, and a culture that often leaves little room for rest or recovery. Long hours, unpredictable shifts, limited time off, and the challenge of maintaining a healthy work-life balance have contributed to an environment where stress and burnout can thrive. While ...Read more about this post
June 26, 2026 By Jessica Brill
The foodservice industry continues to evolve, adapt, and grow as it responds to ongoing challenges such as labour shortages, mental health concerns, and the need for greater workplace diversity. As these important conversations take place, progressive steps are being taken toward more equitable representation for women.
“Early on in my experience, I recognized that ...Read more about this post
June 24, 2026 By Danny Murrell
As Canadian restaurants, foodservice operators, and staffing agencies gear up for the busy summer season — packed with staycations, concerts, and sporting events — one thing stays the same every year: the summer rush is rarely predictable. Effective seasonal staffing is the secret to turning what could be a major operational headache into ...Read more about this post
June 19, 2026 By Doug Radkey
Canada may be heading into a summer that gives bars and restaurants a rare opportunity. Not because costs are easing (hint: they aren’t) and not because guests have suddenly become less price-sensitive (hint: they haven’t). But because more Canadians appear likely to stay closer to home, travel more domestically, and look for local ...Read more about this post
June 16, 2026 This time of year brings brighter days, new ideas, and fresh flavours. Our Spring/Summer
issue of Canadian Restaurant & Foodservice News magazine looks ahead to increased
traffic, shifting dining habits, and strategic ways that restaurant operators can continue
to thrive throughout the season.
As the weather warms up, operators need to prepare for a summer of staycations,
involving more than ...Read more about this post
June 2, 2026 As restaurateurs prepare for busy patios and increased walk-ins, they are also navigating seasonal turnover and hot conditions, as they work to manage operations successfully. From equipment overload to staff turnover, operators have to plan ahead, stay organized, and be ready to pivot as issues arise throughout the summer.
Here are some of the summer issues ...Read more about this post
May 29, 2026 By Sydney Hussey
Ontario restaurant operators are constantly adapting to staffing shortages, rising costs and changing customer expectations. Many restaurants may “push through” sweeping workplace changes. Yet with restaurant teams already operating at full capacity, asking employees to work harder is no longer a sustainable strategy.
A pan-Canadian survey from the Future Skills Centre’s Mind Your Health ...Read more about this post
March 10, 2026 As foodservice industry faces persistent challenges like labour shortages, rising prices, and supply chain uncertainly, wage increases are set to continue in 2026 in two Canadian provinces. According to Technomic’s recent Industry Insights report, Nova Scotia raised its minimum wage to $16.50 in October of last year, and has scheduled two additional increases in April ...Read more about this post
March 6, 2026 The foodservice industry is constantly evolving, adapting, and growing as it works to address challenges such as labour shortages, mental health concerns, and the need for greater workplace diversity. As these important conversations continue, progress is being made toward achieving more equitable representation for women. However, many opportunities still remain to create meaningful and lasting ...Read more about this post
December 1, 2025 By Darrah Wolfe
Hospitality can feel like a master class in resilience, and the long hours, unpredictable schedules, and constant emotional labour leave many drained. Yet, mental health is often treated as a private concern rather than a workplace priority. As foodservice workers continue to face challenging industry conditions, there is both a price to be ...Read more about this post
October 22, 2025 By Jessica Brill
Historically, employees in the foodservice and hospitality industry face unique stressors like long hours, inconsistent scheduling, minimal time off, little to no work-life balance, and often, unhealthy work environments. While these conditions have been highlighted in recent years, the focus on the industry’s culture and mental health crisis has been a long time ...Read more about this post
October 16, 2025 By Sean Scott
Restaurant operators wear a lot of hats; they manage costs, coach teams, and create memorable guest experiences, often all at the same time. But there’s one part of running a restaurant that quietly eats away time and energy every week: payroll.
It’s easy to think of payroll as just an administrative task, but it’s ...Read more about this post
October 14, 2025 By David Hopkins
While the restaurant industry has always been challenging, it is particularly difficult for restaurants to make money in today’s economic climate. Food costs are up, tariffs are making supply chains more complicated, and consumer spending is down. That being said, there are three main things that restaurant owners can do to maximize profits ...Read more about this post
