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.
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.