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  • What Bill 132 means for your restaurant

    October 17, 2016
    By Jennifer Mathers McHenry and Michael Winterstein As an employer it is vital to stay on top of relevant changes to the law to ensure that your business is a) compliant with minimum requirements; b) doing all it can to avoid liability; and c) is prepared to answer any complaint or claim made.  There are some ...
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  • Mentorship: A key ingredient in the kitchen

    September 22, 2016
    By Liana Robberecht My first unofficial mentorship began early on in my life. An elderly Japanese man took me under his wing and taught me how to use chopsticks and fight with a noble spirit. Mr. Miyagi didn’t know it at the time, but together, he and I would inspire millions. While it may have started with ...
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  • Creating Canada’s next generation of culinary professionals

    September 7, 2016
    By Sean Moon Whether it’s a prestigious culinary institution such as Ottawa’s Le Cordon Bleu, a respected college program such as those offered by George Brown or Holland College or just the plain old school of hard knocks, earning their cooking chops in restaurant kitchens across the country, chefs have long had a variety of options ...
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  • Is your restaurant making at least 15 per cent profit?

    September 1, 2016
    By David Hopkins When I named our company The Fifteen Group in 2001, it was because we believed that any decent restaurant should make at least 15 per cent profit on sales (or potentially more, under the right circumstances). We still stand by that viewpoint today, however if I were naming the company now, it might ...
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  • How to address the changing face of foodservice in Canada

    June 14, 2016
    By Geoff Wilson While I was in high school, my father, a high school principal, asked me: “What do you want to study in university?” I responded, “Chemistry or hospitality.” His quick, sage reply was, “Study hospitality. People will always have to eat.” He was right. Canada’s foodservice industry continues to grow, but like many industries, it ...
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  • Six ways scheduling software is making employees happier

    April 21, 2016
    By Ryan Fyfe The advent of online scheduling software has been a game-changer for just about every service industry, especially the restaurant business. The time-saving element alone is enough to make purchasing such software an easy decision as far as return on investment is concerned. However, not many talk about the advantages of scheduling software for the ...
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  • Women leaders are good for business

    March 31, 2016
    By Leigh Doyle Women who follow the roadmap to the executive suite in the foodservice industry need to make their career aspirations known and demonstrate their leadership abilities. Mentorship by senior company leaders who have the clout in office politics is important, but so is addressing the unconscious biases that make career progression difficult for women. When ...
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  • Hiring, training and maintaining the best staff possible

    March 31, 2016
    By Diane Chiasson Hiring the best staff for your restaurant and foodservice operation is one of the most important keys to your success. As we all know, good customer service tops the list of every “Must Do” manual for running a restaurant. One bad employee could potentially drive away customers for good. However, finding the right staff ...
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  • Boost your bottom line with best fit employees

    July 30, 2015
    By Cameron Laker July 30, 2015 Hiring the right employee for your restaurant operation can be difficult. Sometimes, the wrong people keep answering your postings, while other instances see you hire someone and almost immediately need to replace them because they don’t have the skills you require. While there is no magic bullet when it comes to sourcing ...
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  • Three critical steps for introducing new technology into your restaurant

    January 23, 2015
    By Matt Rolfe January 23, 2015 The reality of the restaurant industry is that nearly everything we do has an effect on our businesses. When we try something new and it does not meet our expectations, even with the best intentions, it hurts the business. With this in mind, we want to focus on finding ways to ...
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  • Three ways to provide a permanent solution with temporary staffing

    June 24, 2014
    By Jordan Knox June 24, 2014 Often times the road to wisdom is paved with the failures of good intentions, and nowhere is that more true than the catering business. With the seasonal nature of catering, be it wedding season, convention season, or just the big event that comes up out the blue it can be difficult ...
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  • Four questions to help you hire the right restaurant staff

    February 26, 2014
    By Cameron Laker Understanding the way you hire restaurant staff can change your business forever. Answering four questions can help you gain a deeper understanding of your hiring practices and help to address some of the challenges associated with running a successful business. Before you get started, it helps to recognize that there is a generational shift ...
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  • Five policies you need to enforce with your restaurant employees

    October 30, 2013
    By Diane Chiasson Keeping your employees happy yet making sure they follow all the rules within your operation can be tricky. The key is to spell out all your policies clearly and fairly in your employee handbook (and elsewhere in your operation if necessary via signage). Upon hiring, make sure you go over each and every ...
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  • Why your bartender should be a chameleon

    October 25, 2013
    The personal touch: Why your bartender should be a chameleon By Adrian Caravello October 25, 2013 A smart business model is one that focuses on the long term. This is achieved in many different ways that result in customer loyalty, customer satisfaction and a strong word-of-mouth reputation. To achieve a long-term sustainable business model, your front-line staff has ...
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  • A three-step approach to engaging your restaurant staff to deliver great guest experiences

    September 20, 2013
    By Denis Hancock September 20, 2013 “Our people are our greatest asset” is a common refrain throughout the business world – particularly in reference to front-line staff. But it’s particularly appropriate in the restaurant industry, where an engaging, service-focused culture delivering a unique dining experience can keep guests coming back and make them more forgiving of the ...
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