Why menu engineering is a must for restaurants

By David Hopkins Menu engineering is one of the most crucial yet often overlooked aspects of restaurant operations. Restaurateurs place so much value on a menu’s taste, ease of execution, and customer satisfaction that they may forget to engineer for profit. Few restaurants understand the importance of properly pricing and costing out their menus and […]

Making the most of your inventory management

These days, amid labour shortages, inflation, and supply chain disruptions, it’s more important than ever to get a handle on the things you can control, like inventory management. Managing your restaurant’s inventory efficiently could have a major effect on your bottom line. Effectively managing your inventory means streamlining purchasing, monitoring storage, and efficiently using your […]

‘Tis the season for selling gift cards

The season for gift-giving has arrived, and as the possibility of a recession looms, gift cards could be just what your restaurant needs to help your bottom line through the holidays. Gift cards encourage repeat visits from your customers and help you to acquire new customers. With 80 per cent of consumers planning to purchase […]

How are restaurants handling the on-going food shortages?

The ongoing inflation and supply chain issues are sending many restaurants scrambling to edit items from their dishes and re-jig their menus to manage food shortages. According to Restaurants Canada, 96 per cent of restaurants have been affected by this issue, struggling to balance cost and menu design with guest expectations. With things like romaine […]

Finding ways to raise your restaurant’s profit margin

As inflation continues, it may be tempting to raise menu prices to offset costs and maximize your margins, but there’s another way. Rather than increasing what you charge, get creative with cutting costs to raise your profit margin.   Improving your profit margin means you need to know your current numbers. While your gross profit […]

7 ways to upsell your customers

By Mark Plumlee To maximize the success of your business and get the most out of every transaction for your restaurant, your servers need to know how to upsell.   As any salesman worth his salt will tell you, upselling is an effective way to increase boost your profits and get customers taking you up […]

From Farm to Table to Sustainability

By Gregory Furgala The local food movement sparked a boom of pastoral-chic restaurants that introduced city dwellers to meat raised and produce grown at nearby farms. In what seemed like an overnight phenomenon, Canadian diners clamoured for whey-fed pork chops, grass-fed steak and foraged spring onions from towns they recognized, not just pork, beef and […]

Five ways to maintain low food costs

By Jordan Knox Restaurateurs may have started seeing a trend of food costs rising and profit margins shrinking, which puts an increased focus on managing the controllable costs as much as possible. Many costs associated with owning a business are fixed: rent, utilities and to some extent, staffing. The one intangible that can make or […]