By David Hopkins While the restaurant industry has always been challenging, it is particularly difficult for restaurants to make money in today’s economic climate. Food costs are up, tariffs are making supply chains more complicated, and consumer spending is down. That being said, there are three main things that restaurant owners can do to maximize […]
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 […]
Restaurants continue to struggle with food costs and labour shortages, but some experts are seeing inflation as a catalyst for positive change. David Hopkins, president of The Fifteen Group, sees the situation as a great opportunity for restaurants to tighten their operations and increase efficiency. Adjust pricing to address inflation “Restaurants have always had to […]
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 […]
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 […]
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 […]
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 […]
