By Ryan Volberg New research reveals a troubling disconnect in Canada’s dining culture: while diners deeply value attentive, personalized service, many stay silent when their expectations aren’t met. In fact, Canada ranks first globally for silent dining dissatisfaction, with 22 per cent of diners choosing not to voice concerns when service falls short – the […]
By Danny Murrell As Canadian restaurants, foodservice operators, and staffing agencies gear up for the busy summer season — packed with staycations, concerts, and sporting events — one thing stays the same every year: the summer rush is rarely predictable. Effective seasonal staffing is the secret to turning what could be a major operational headache […]
By Sarah Beth Stranges Busy service has always been part of restaurant life, but the pressure behind it has changed. Tourism surges, major events, shifting work patterns, and persistent staffing gaps can push dining rooms to full capacity with little warning. At the same time, operators continue to manage rising costs and high guest expectations. […]
Spring is in the air and consumer behaviour is shifting. As winter thaws, Canadian diners are looking to get out and enjoy time together over a shared meal. What’s changing about the way that diners plan their gatherings, enjoy their meals, and is solo dining still popular? OpenTable offers some data into what dining will look […]
As foodservice industry faces persistent challenges like labour shortages, rising prices, and supply chain uncertainly, wage increases are set to continue in 2026 in two Canadian provinces. According to Technomic’s recent Industry Insights report, Nova Scotia raised its minimum wage to $16.50 in October of last year, and has scheduled two additional increases in April […]
By Sean Scott Restaurant operators wear a lot of hats; they manage costs, coach teams, and create memorable guest experiences, often all at the same time. But there’s one part of running a restaurant that quietly eats away time and energy every week: payroll. It’s easy to think of payroll as just an administrative task, […]
By David Hopkins While the restaurant industry has always been challenging, it is particularly difficult for restaurants to make money in today’s economic climate. Food costs are up, tariffs are making supply chains more complicated, and consumer spending is down. That being said, there are three main things that restaurant owners can do to maximize […]
With the holidays on the horizon, it’s a great time to start planning for your seasonal staffing needs. With labour shortages and high turnover, competition will be fierce among operators looking to add and manage staff to help through the busiest season. Starting early means creating a strategy for success, and there are several steps […]
Labour is one of the highest restaurant expenses, accounting for between 25 and 35 per cent of total operating costs, and it is a challenge to manage these costs (among everything else) for many of today’s restaurateurs. From hiring to training, scheduling, and retention, managing labour costs is a challenging endeavour for many operators. However, […]
By Doug Radkey Sales don’t pay your bills; profits do. In an industry that is obsessed with topline revenue and social media impressions, we often forget the number that really matters: your bottom-line profits. It’s easy to boast about a small independent restaurant generating $1.5M in revenue, for example, especially when average guest spend is at […]
