By Travis Traini Restaurant revenues are still in the news as businesses continue to try and recover. After the difficulty of operating through the pandemic, restaurateurs are facing new operating challenges including staff retention and labour shortages (especially skilled labour), significant inflation in food costs, economic effects on customer spending, rising interest rates, and increases […]
Confronted with labour shortages, inflation, supply-chain stretches, and other operational challenges, restaurants are having to find a variety of ways to adjust their business model to stay attractive to consumers and stay viable within a competitive industry. Many of those changes have come on menus. Toast’s first Voice of the Restaurant Industry survey found that […]
By Tom Nightingale Restaurants have faced far more than their fair share of potentially crippling challenges over the last two years, from forced closures to supply chain woes, rising costs across the board, and staff shortages. In response, they have taken to trying out numerous mitigating measures, from temporary outdoor seating to strategic menu price […]
In the latest edition of Trend Watch, we assess three continuing menu trends you can expect to see across Canada.
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. […]
