Five things you need to know about running a restaurant

By the Restaurant Association of Nova Scotia There are many appealing factors to running your own restaurant – it’s exciting, fast-paced, you get to be your own boss, make a name for yourself, and so many more. The one thing you will never hear a restaurant owner say is “how easy it is.” Ask any […]

Invest in employee engagement to invest in your success

By Matt Rolfe In 2016, hundreds of great bars and restaurants will close their doors in Canada. Many of them had solid locations and great concepts. Most had sound business plans. What makes or breaks these businesses? More often than not, it’s because the staff that was supposed to create a great experience for the […]

Q&A: Carl Heinrich, Chef/Owner, Richmond Station, Toronto

Education: Stratford Chef School Graduate (2005) Career Path: Sooke Harbour House; Rundles; Daniel Boulud (New York City, Vancouver); Cowbell; Marben; Stages throughout New York City, France, and Monaco; Richmond Station Years as a Chef: 17 years; 6 years as Executive Chef What are your earliest memories of cooking? I have so many early memories of […]

Do you have what it takes to be a multi-unit franchisee?

By Helen Fotinos More and more franchisors are targeting multi-unit franchisees to realize their development goals and more and more franchisees are joining the cue to invest in multi-unit/multi-brand concepts. If you are an aspiring multi-unit franchisee, here are a few things to consider before you invest: What’s your goal? Understanding your motivation is critical […]

Kings of the concept restaurant: Fred and Nick Laliberté

Poutini’s House of Poutine, Hawker Bar, Bobbie Sue’s Mac & Cheese By Sean Moon From sleepless nights serving hearty takeout to bleary eyed bar patrons, to travelling the world in a search for new ideas and inspiration, Fred and Nick Laliberté have made their journey in the food world a true family affair. Together, the […]