As the year draws to a close and the holiday season approaches, our Fall/Winter 2026 issue of Canadian Restaurant & Foodservice News takes a look at where the industry has been, where it stands today, and where it’s headed. From the innovation, ideas, and people driving foodservice forward, we dive into the trends shaping our industry and […]
By Jenna Oosterholt Every few months the conversation resurfaces: Should we eliminate tipping? On the surface, it sounds like a simple solution. Pay everyone a higher hourly wage and remove tips altogether. But eliminating tip culture would kill more than half, if not all of your favourite restaurants. The reality is that most independent restaurants […]
The provincial government of Quebec recently enacted legislation that requires tips on terminals to be calculated based on the pre-tax subtotal, rather than the full amount after tax. The mandate is part of Bill 72, which aims to improve transparency in service pricing and consumer transactions. So as an example, if a guest’s meal costs […]
Tipping has become a controversial issue in recent years as “tipflation” increases and more consumers complain of experiencing “tip fatigue.” Customers are still tipping, but totals are declining, with 30 per cent of this year’s customers tipping restaurant servers 10 per cent or less, up 19 per cent from last year. How are customers feeling […]
By Afshin Mousavian In the hospitality industry, managing tips effectively is essential for maintaining employee satisfaction, fostering trust with customers, and ensuring compliance with complex legal requirements. As operational costs continue to rise and profitability tightens, businesses must adopt best tip practices that promote transparency and efficiency while complying with both federal and regional laws. […]
With the elevated inflation over the last several months, tipping and “tipflation” have been important topics for restaurants looking to attract and retain customers, while maintaining their margins. Studies conducted at the beginning of 2023 indicated that diners still felt that 15 per cent was a fair tip for servers, despite continued rising costs across […]
As the cold weather arrives and the end of the year approaches, it’s time to take a look at the successes and challenges that today’s foodservice professionals are experiencing. Our fall/winter 2024 issue of CRFN Magazine features timely issues such as keeping restaurants clean and sanitized this season, mastering social media marketing, and more! What’s […]
By John Shapiro On the subject of tipping, there are passionate arguments to be made on both sides of the fence. Tipping has always been a topic for debate, but it becomes even more volatile when Canadians are dealing with consistent pressures on their wallet. In a continuously evolving industry and society, dealing with interest […]
As the cost of food continues to rise, Canadian diners are adapting their habits and employing creative strategies to stretch their dining dollars. Lightspeed Commerce Inc. has released the results of its recent study, including over 7,500 global dining consumers, to reveal some interesting insight into these evolving trends. In this survey, Canadians weigh-in on […]
As a restaurateur, prioritizing your guest experience is vital in garnering return visits, and longer wait times could be hindering your restaurant’s success. Nobody likes waiting, and your diners are no exception. In fact, a study of 94,000 diners found that the revenue of a popular restaurant increased by 15 per cent when wait times […]
