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 […]
Imagine walking onto what you would expect to be an upbeat patio only to be welcomed by silence. Awkward, right? Music is an emotionally-rooted medium that draws on nostalgia and emotion to set a comfortable ambiance. And when it’s not there, customers notice. Whether looking to experience authentic Indian food, a rowdy Irish pub, or a […]
By Rick Villalpando Whether you’re a first-time franchisee or about to open your fifth location, the road to achieving success is never an easy one. If you’re a potential franchisee who is considering entering a franchise system, there are a few common mistakes you can avoid to minimize risk, maximize return on investment and ensure […]
By Matt Rolfe Whether you’re part of a large national multi-site operation or a single location operator, the facts show that running a healthy and successful operation is simply getting harder with each month and year that passes. Costs are rising, great management and staff are increasingly difficult to find and even harder to retain, […]
By Doug Radkey Starting a restaurant is an exciting, stressful, nerve-wracking, but often rewarding endeavour that is not for the faint of heart. It takes sacrifice, systemized thinking, social skills, creativity, stress management and a lot of passion to lead a restaurant to success. However, if you’re already living and breathing in this cutthroat industry, […]
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 […]
By Geoff Wilson Success in the restaurant business can be elusive. What’s more, success means different things to different people. Some operators want to just make a living. Others have loftier goals – maximization of market share, achievement of targeted return on investment and so on. Regardless of one’s definition of success, the basics in […]
By Rafi Mohammed, Ph.D Pricing is one of the most powerful – yet underutilized – strategies available to businesses. Illustrating the power of pricing, using data from the National Restaurant Association and Deloitte Restaurant Industry Operations Report, if full-service restaurants raised their prices by just 1 per cent, and demand remained constant, on average their […]
