Frozen Seafood – a fresh perspective on food costs
Canadians long for the sight, sound, smell and taste of the sea no matter the season or how close they are to the coast. Seaworthy operators are reeling in these…
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Cost Check
11 posts
Does restaurant catering have a future?
Could catering help restaurants bolster their bottom line? The question may seem counterintuitive since catering, like other areas of foodservice, has been hard-hit by the pandemic. But restaurateurs who have…
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Downsizing the menu to upsize revenue
Once a necessity during the tumultuous year the foodservice industry has faced, now smaller streamlined menus are here to stay. And with good reason. Trimming and slimming down your menu…
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In it together — create successful takeout service with BP+
Most foodservice operators have pivoted from their usual revenue streams to balance the ups and downs of the last year. Takeout has been a lifeline for many operators. Some just…
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Java savvy. Do you know how to add perk to your coffee course?
According to the Coffee Association of Canada, coffee is the most commonly consumed beverage among Canadians. In fact, in one year alone, 71% of Canadians, aged 18 to 79, consumed…
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Say cheese! No matter how you slice it, cheese is a great choice
How do you know when to use which type of cheese for the menu item at hand, for maximum efficiency and cost savings — and all while still exceeding customer…
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What’s the true cost of proteins?
Centre-of-plate proteins are some of the most expensive ingredients. Implementing strategies to lower food costs without sacrificing quality and presentation can help your bottom line while feeding creativity and inspiration…
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Do the math! Numbers + Knowledge = Profitability in the restaurant industry
Remember when you were daydreaming in math class, wondering when you were going to use all of this stuff again? And who would ever need 30 watermelons? Well, guess what….?…
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Stirring the pot with soup bases for super cost-effective options
Working with soup bases can save you time, labour and money. Two experts share their chef tips and soup-er recipes. A good soup base can be an immeasurable asset to…
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No matter how you spread or spray it, not all oils are created equal
When it comes to choosing oils for your kitchen, the key to increasing revenue and taste is quality and convenience, says Jeff Poulo, national sales director for Saporito Foods. The…
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