Canadian consumers are ready to keep supporting restaurants, but managing your margins and elevating guest experience are musts. By Tom Nightingale Canadian foodservice and hospitality is finally getting on the road to healing the deep wounds of COVID-19. On July 16, indoor dining reopens in Ontario for the first time since Easter weekend, a landmark […]
With outdoor dining on various provinces’ agendas heading into summer, David Hopkins offers the need-to-know. By David Hopkins Two years ago, consumers ranked restaurant patios primarily based on their “vibe”, their menu, and their crowd. Now, getting on for 16 months into the pandemic, that can’t be further from the truth. In 2021, it’s all […]
The Fifteen Group’s David Hopkins gives reason for Canadian foodservice to be optimistic in 2021, even if more help is still needed
COVID-19 complicates things but Canada’s federal single-use plastic ban has been a long time coming and shouldn’t be too troubling for operators.
The Fifteen Group president David Hopkins offers clear advice for restaurant operators during the challenge of the changing seasons.
Taking concrete lessons from this pandemic will only benefit the foodservice industry, says David Hopkins of The Fifteen Group.
By David Hopkins With the announcement of minimum wage increasing to $15 by 2019, restaurant owners in Ontario, Alberta and potentially British Columbia will not only see higher rent and utility costs, but also increases in meat prices. The surge in meat prices will add yet another level to profit challenge, making it harder for […]
Press release On May 30, the Wynne government announced a monumental change to the wage structure in Ontario. Effective January 1, 2018, minimum wage will be increasing from $11.40/hour to $14/hour, a 22.8 per cent increase. Then on January 1, 2019, the minimum wage will rise again to $15/hour – a 31.6 per cent increase compared to current rates. This increase […]
By David Hopkins One of our first clients at The Fifteen Group originally contacted us as they were having challenges with making strong profits on strong sales. As we quickly discovered, this was in large part because of difficulty in controlling labour costs. It wasn’t because they weren’t good at managing labour efficiency; it was […]
By Alex Fraser, Cheryl Gardner and David Hopkins The future of Canadian foodservice holds some exciting new opportunities but a few familiar challenges as well. Fresh new concepts with diversified menu offerings, along with innovations in technology, social media and marketing platforms will gain momentum. However, familiar challenges such as a weak Canadian dollar, acquiring […]