Industry expert Doug Radkey offers tips to foodservice operators on how to thrive as winter, and a potential COVID-19 second wave, approaches.
Doug Radkey examines the strategies restaurants should be implementing to remain profitable as they reopen their dining rooms.
During the COVID-19 crisis, restaurants around the world will have to make a concerted effort to stay in the pink of financial health.
When preparing to reopen, restaurant owners will have to rethink their method for taking reservations, their customer flow, and their patio layout.
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 […]
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. […]
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. […]
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 […]
By Doug Radkey Starting a restaurant is an exciting, stressful, nerve-wracking, but often rewarding endeavour that is not for the faint of heart. It takes sacrifice, systemized thinking, social skills, creativity, stress management and a lot of passion to lead a restaurant to success. However, if you’re already living and breathing in this cutthroat industry, […]
By Doug Radkey No question, every restaurant or food and beverage related establishment starts with a vision. A dream for most that must be met with the right research, planning, and overall mind-set. Similar to the true definition of branding, one’s market will, and must, also define the concept. To be successful, you must be […]