During the COVID-19 pandemic, running smooth restaurant operations has become harder than ever. Thankfully, some surefire tips can help.
fsSTRATEGY regularly conducts foodservice operations reviews and is now offering a limited number of complimentary restaurant consultations.
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.
Canadian food service operations have faced numerous challenges during the COVID-19 pandemic. Consulting firm fsSTRATEGY outlines some takeaways.
By Jeff Dover Now more than ever, it’s important for restaurateurs to get into online marketing — luckily, it’s easier than it looks. According to Monetate, a marketing software provider, more than one billion restaurant visits in the United States are influenced by online marketing. We came to a similar conclusion at fsSTRATEGY, as well. […]
By Geoff Wilson and Andrew Waddington, fsSTRATEGY Inc. There is no question that profit margins in restaurants are sensitive to changes in labour cost. As a prime cost, labour cost comprises nearly one-third of revenue; second only to (in fact, sometimes greater than) cost of goods sold. The degree to which a restaurant may shoulder […]
By Geoff Wilson In its recently released 2017 Canadian Institutional Foodservice Market Report, fsSTRATEGY estimates total gross revenues in institutional foodservice in Canada in 2016 to be $8.5 billion or 10 per cent of total Canadian foodservice industry sales. The table below summarizes the extent of contractor penetration in the primary segments of the Canadian […]
In its recently released 2017 Canadian Institutional Foodservice Market Report, fsSTRATEGY estimates total gross revenues in institutional foodservice in Canada in 2016 to be $8.5 billion or 10 per cent of total Canadian foodservice industry sales. Approximately 54 per cent of the institutional foodservice market is operated by management and staff directly employed by institutions. […]
By Geoff Wilson The most important real estate a restaurant has is its menu. The structure of a restaurant’s menu has a significant effect on many aspects of a restaurant’s operations including revenue, food cost, equipment requirements, pantry counts and, most importantly, guest satisfaction and repeat visitation. Getting the menu right is crucial to success. […]
By Geoff Wilson Breakfast has become a significant daypart in Canada’s foodservice industry. However, the recent growth of breakfast in Canadian foodservice has manifested itself more so in quick-service restaurants (“QSR”) rather than full-service restaurants (“FSR”). FSR breakfast traffic and all dollars as a percentage of total foodservice remained relatively flat from 2012 to 2016. […]