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.
Ontario is setting an indoor capacity limit at restaurants, bars and other food and drink establishments to the number of patrons who can maintain a physical distance of at least two metres from every other patron, to a maximum of 100 patrons.
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.
By Alice Sinia In the wake of global health concerns, restaurants across the world have modified their dining areas to be safer and more customer friendly. For many establishments, that has meant a switch to patio dining only. These outdoor spaces are perceived as less conducive to the spread of pathogens and help to put […]
Doug Radkey examines the strategies restaurants should be implementing to remain profitable as they reopen their dining rooms.