By Tom Nightingale The need to pivot and progress in foodservice has rarely been clearer than it is during the COVID-19 pandemic. Much has already changed. Takeout, already a prominent trend, has exploded in popularity and prominence; more operators have embraced online and mobile ordering and operational technology; and the concept of virtual or ghost […]
Redesigning restaurant technology and digitizing operations are key to operators outlasting the COVID-19 pandemic.
Embracing up-to-date contactless operational and payment solutions is increasingly vital in foodservice moving beyond 2020.
David Segal’s Mad Radish is boldly riffing on the ghost kitchen model, what may be 2020’s defining foodservice concept.
Various Canadian and U.S. restaurants are exploring dining pods as an option during COVID-19 but their viability is still a point of contention.
Industry expert Doug Radkey offers tips to foodservice operators on how to thrive as winter, and a potential COVID-19 second wave, approaches.
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.
Restaurant owners are putting everything on the line in 2020 and winning, writes TouchBistro’s Alex Barrotti.
Restaurateurs are realizing additional year-round revenue opportunities by integrating outdoor dining spaces as a permanent part of their establishment, and there are a multitude of options.
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.