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 in restaurants. The challenge for restaurant operators is to create a menu that’s cost-effective for both themselves and consumers, so they can operate with the best possible margins…
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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 customers with menu options…
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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…
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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 adds…
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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 dabbled…
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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 more coffee…
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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 expectations? The right cheese for…
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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…
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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….? Addition Every dime…
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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 the foodservice kitchen. It…
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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 company is…
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Make sure your bread rises to every occasion
Many operators contend they shouldn’t use higher quality bread because of the higher cost and the perceived notion that these breads tend to age more quickly. However, the value and…
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