Cost Check

7 restaurant menu tips for boosting profit

Rising inflation, currently affecting food and many other goods, is challenging restaurateurs and consumers alike. And food inflation is just one of the factors that can lead to menu inflation…

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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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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 restaurant 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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Create successful takeout service for your restaurant 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 for foodservice operators?

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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YOUR LOCAL FOODSERVICE DISTRIBUTOR

7 restaurant menu tips for boosting profit

Frozen Seafood – a fresh perspective on food costs

Does restaurant catering have a future?

Downsizing the menu to upsize restaurant revenue

Create successful takeout service for your restaurant with BP+

Java savvy. Do you know how to add perk to your coffee course?

Say cheese! No matter how you slice it, cheese is a great choice

What’s the true cost of proteins for foodservice operators?

Do the math! Numbers + Knowledge = Profitability in the restaurant industry

Stirring the pot with soup bases for super cost-effective options

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