By Edward Brice Restaurant operators work hard to keep food costs in check, but another source of lost profit can be much harder to spot – money the business is owed or could have saved but never recovers. From an unclaimed supplier credit to an extra charge not passed on to customers, or a price change […]
Today’s economic uncertainty, persistent inflation, and supply chain interruption mean restaurateurs are laser-focused on maintaining their margins. Amid controversy with the U.S. and continued tariffs, imported liquor has been limited, prices are fluctuating, and profitability is the top priority. Cocktail menus can help raise guest cheques and set your restaurant apart, but careful consideration needs […]
As the U.S. tariffs persist, many restaurant operators are looking for ways to maximize their margins, appeal to the growing patriotic sentiment, and avoid potential supply chain disruption. With consumer confidence dropping, on-going job losses, ever-decreasing discretionary spending, and smaller purchasing power due to the suffering Canadian dollar, restaurateurs may need to be creative to […]
The recent announcement by the Ontario government to increase risk management funding for farmers is welcome news for Ontario’s fruit and vegetable growers. The boost to Ontario’s Risk Management Program, which includes the Self-Directed Risk Management (SDRM) program for edible horticulture farms, means growers will have greater confidence when making production decisions for the 2025 […]
By Devon Graham Food production is a vital part of the foodservice industry, from the farm to the table, and the challenges that producers are facing can directly impact the restaurant’s menu, inventory, and customer satisfaction. Whether you are dealing with small-batch producers or larger companies, supply chain issues continue to plague the foodservice industry. […]
By Charli Tanner Everyone is feeling the financial pinch, and with restaurants facing rising food, utility, and labour costs, they are keeping a close eye on their profit margins. Reports at the end of 2023 revealed that rising costs meant one-third of Canadian restaurants were operating at a loss, highlighting the need for reducing expenses […]
As supply chain management issues persist, disruptions, delays, and rising costs continue to make it difficult for many restaurants to manage. Many operators have made changes to their businesses to address these issues, from menu adjustments to a larger supplier list to automation, and more. But some have found that delivery is helping them save […]
Among the continuing supply chain delays, staffing shortages, and elevated food costs, many QSRs and restaurant chains are struggling with real estate inflation. As chains look for the best locations to open new franchises, rising real estate costs are making it difficult for some franchises to expand. According to Peter Saleh, managing director and restaurant […]
As the seasons change, and restaurants get ready to open their patios and continue to fill their tables, off-premise dining is still in hot demand. Takeout and delivery helped many restaurants survive the pandemic and get back on their feet afterward, and it will continue to help the industry grow well into 2023. It seems […]
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 […]
