QSRs pave the way for breakfast dining trends

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. […]

How menu engineering can boost your bottom line

By Jeff Dover and Andrew Waddington If you could increase your restaurant’s operating margins by up to 20 per cent without significantly raising prices (and maybe even lowering prices for some items), would you? Most operators would answer with a resounding “yes.” You and your culinary team spend a great deal of time and effort […]

Top 20 factors for success in the restaurant business

By Geoff Wilson Success in the restaurant business can be elusive. What’s more, success means different things to different people. Some operators want to just make a living. Others have loftier goals – maximization of market share, achievement of targeted return on investment and so on. Regardless of one’s definition of success, the basics in […]

How to address the changing face of foodservice in Canada

By Geoff Wilson While I was in high school, my father, a high school principal, asked me: “What do you want to study in university?” I responded, “Chemistry or hospitality.” His quick, sage reply was, “Study hospitality. People will always have to eat.” He was right. Canada’s foodservice industry continues to grow, but like many […]