By Alice Sinia In the wake of global health concerns, restaurants across the world have modified their dining areas to be safer and more customer friendly. For many establishments, that has meant a switch to patio dining only. These outdoor spaces are perceived as less conducive to the spread of pathogens and help to put […]
By Doug Radkey What does it take to be a good restaurateur? It takes sacrifice, a high-level of creativity, social skills, system management and stress management, all fuelled by a hell of a lot of passion — and not just for the industry, but to win in it, too. At the 2018 CR&B Show, I […]
By Mark McGregor More than ever before, hoteliers need ways to increase their productivity and leverage technology for staff, customer and client communications. Events are getting more complicated, hotel guests more demanding and everything is getting faster. Business Process Management (BPM) can help hotels and airlines sustain innovation and optimize their operations to ensure the consistent delivery of better customer experiences, ensuring ease […]
Press Release Maple Leaf Foods today announced that Gary Maksymetz, who has held the role of Chief Operating Officer since 2014 and has almost four decades of experience in the food industry, mostly with Maple Leaf, has made a personal decision to retire at the end of September. During his tenure, Gary has led a wide range […]
By Rich Quintyn In all corners of our current economy, technological advances are bringing about more seamless experiences and increased levels of productivity. Many former challenges of geography, transportation and business have been reduced or eliminated as our society pushes forward new innovations. The restaurant industry is no different, with technology having a significant impact […]
By Kavita Sabharwal Advancing your career in the foodservice industry can be difficult, especially if you’re currently working full time at a restaurant and find you have no time to tackle school, as well. With the introduction of Humber College’s new Food Service Operations Certificate program, however, it’s easier than ever to learn the skills necessary […]
By Doug Radkey The more any restaurant depends on the owner’s day in-day out involvement in the operational details of the restaurant, the greater the risk of failure. Starting and operating a successful restaurant or bar relies heavily on having the right systems in place, allowing the venue and its hired team to work as […]
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 […]
By Diane Chiasson Spring is just around the corner, which means it is time for your operation’s annual spring clean campaign. This means cleaning your restaurant inside and out, top to bottom. Few people enjoy cleaning, but you can make it more palpable by getting your whole staff involved, and making it as fun as […]
