Resetting your mind for 2021
Foodservice operators and businesses must recharge and reframe rather than simply remaining in survival mode.
Doug Radkey
What does COVID-19 mean for the future of the buffet?
One segment of the foodservice industry that may see some of the greatest changes of all post-COVID-19 is the beloved buffet.
How restaurants can weather a second wave of COVID-19
Industry expert Doug Radkey offers tips to foodservice operators on how to thrive as winter, and a potential COVID-19 second wave, approaches.
Is dine-in dead?
Doug Radkey examines the strategies restaurants should be implementing to remain profitable as they reopen their dining rooms.
How to maintain financial health as a restaurant during the pandemic
During the COVID-19 crisis, restaurants around the world will have to make a concerted effort to stay in the pink of financial health.
Adapting to change: Setting diner expectations indoors and out
When preparing to reopen, restaurant owners will have to rethink their method for taking reservations, their customer flow, and their patio layout.
Adapting to change: Restaurant seating post-COVID-19
By Doug Radkey It is in our human nature to fear either change or the unknown. That’s what many restaurateurs across Canada – and the world – are overwhelmingly feeling right now. You may not like all of the changes that are occurring or being recommended by our leading government bodies, but you can be […]
Developing staff engagement for a positive guest experience
By Doug Radkey Engaged and motivated employees are at the heart of positive restaurant experiences. Working at a restaurant or any hospitality-related business needs to be more than just another paycheck. Restaurant operators need to remember that money is not a motivator – it is a satisfier. When employees are satisfied and engaged, everyone wins. […]
Restaurant service training techniques
By Doug Radkey Throughout the restaurant industry, the phrase ‘it’s not my job’ can simply not exist. It is every employees job to provide memorable customer service; from management to the back-of-house employees, and of course through to the front-of-house team. All employees must work as one cohesive unit to ensure an unforgettable guest experience. […]
The anatomy of a restaurant business plan
By Doug Radkey One of the biggest mistakes an aspiring restaurateur makes is thinking a business plan is only needed if they require additional funding for their start-up. A business plan is much more than just paperwork to obtain funding from a bank or investor. It is the lifeline of your business and it is […]