Industry expert Doug Radkey offers tips to foodservice operators on how to thrive as winter, and a potential COVID-19 second wave, approaches.
Ghost kitchens, based on setting up facilities focused exclusively on online delivery and takeout orders, are becoming ubiquitous during COVID-19.
The federal government has announced its intention to introduce new, targeted supports and rent relief to help hard-hit businesses.
Starting on October 10, indoor dining will be prohibited in Toronto, Peel, and Ottawa for a minimum of 28 days amid a spike in cases.
Vancouver’s temporary patios can now stay in place until October 31, 2021
Reliance Commercial Solutions is committed to helping restaurants make customer comfort, minimizing downtime, and looking out for the bottom line a little bit easier. But how?
When it comes to customer experience during COVID-19, some restaurants had established services already in place but others have had to start from scratch.
Toronto is moving to implement further operational restrictions on restaurants after a recent spike in COVID-19 cases in the city.
Canadian food service operations have faced numerous challenges during the COVID-19 pandemic. Consulting firm fsSTRATEGY outlines some takeaways.
In the 2020 climate of COVID-19, some sustainable food service practices, while in some cases long-established, are not practical.