Meat prices to increase after minimum wage announcement, along with restaurant bills

By David Hopkins With the announcement of minimum wage increasing to $15 by 2019, restaurant owners in Ontario, Alberta and potentially British Columbia will not only see higher rent and utility costs, but also increases in meat prices. The surge in meat prices will add yet another level to profit challenge, making it harder for […]

Bake, roast, grill, steam, poach or sear — today’s cooking equipment can do it all

When it comes to helping foodservice owners operate on an increasingly tight budget, maintain a commitment to energy efficiency and better manage food and labour costs, today’s high-tech, multi-tasking ovens and ranges are finding their way into more commercial kitchens than ever before. Canadian Restaurant & Foodservice News recently spoke with leading manufacturers to hear […]

How menu engineering can boost your bottom line

By Jeff Dover and Andrew Waddington If you could increase your restaurant’s operating margins by up to 20 per cent without significantly raising prices (and maybe even lowering prices for some items), would you? Most operators would answer with a resounding “yes.” You and your culinary team spend a great deal of time and effort […]

Increasing the profitability of draught beer

By Roger Mittag For as long as I can remember, beer has been ‘just’ beer. It has been refreshingly easy to drink and for the longest time, most beers tasted the same. The harsh reality is that most draught beer purveyors simply didn’t give it a second thought. Sure, we all need draught beer but […]