2020 has been a difficult and painful year for foodservice operators. What can restaurateurs do to retain their brand equity?
David Segal’s Mad Radish is boldly riffing on the ghost kitchen model, what may be 2020’s defining foodservice concept.
Employee uniforms make a big first impression in the eyes of the customers. Not only do they easily identify staff members, but they also reflect your brand’s image. A uniform can also have a large impact on how smoothly your restaurant operates. Following are five benefits of employee uniforms: Build team spirit You want your […]
Press release Canadian chefs and cooks will unite at the birthplace of confederation this June to mark a year of change and progress, with the launch of a new brand and logo and a refreshed mandate for growth, inclusivity and harnessing the passion of culinarians across the country. President Simon Smotkowicz is looking forward to […]
Canada’s restaurant industry generates $80 billion in annual sales, which means there are many restaurants competing for customers’ attention. In a crowded market of trendy menus and eye-pleasing decors, foodservice brands are looking to distinguish themselves and create a sense of place that goes beyond catchy slogans and a memorable name. Restaurants and bars that […]