Fall restaurant seasonal planning tips – A big return to inside dining
With the coming of cooler days, getting ready for a return to more inside dining is an annual practice in the foodservice business. Autumn is a time to begin scaling back patio operations and introducing more menu items that use the bounty of the harvest to best advantage. It’s also a good time to review operational procedures, says consultant Lionel Morey…
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10 tips to manage costs in your restaurant and recoup pandemic losses
Restaurants across Canada are opening up again. There are varying degrees of restrictions across jurisdictions, but one way or another, people are once more enjoying the experience of dining…
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Fire up your grill for BBQ season!
Here comes summer and, once pandemic numbers are under control and dining opens up widely, it will be time to get your grill on. Customers are raring to get back to outdoor dining, and…
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Make the most of your restaurant LTOs
Limited Time Offers (LTOs) are a longstanding feature of the restaurant scene, keeping regulars engaged and bringing in new traffic. Despite the COVID-19 pandemic, that hasn’t changed.…
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Catering to kids and turning pint-sized patrons into tomorrow’s loyal diners
Where children prefer to dine, parents will follow. Kids have big influence on where their families choose to eat, and restaurants that meet their specific needs are better positioned to…
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Hello, customers! Top tips for retail selling
Thinking like a retailer is not something most foodservice operators consider. Embracing retail can and will assist restaurants bridge the revenue gap until customers come back to the dining…
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Face off against winter weather. Extend your patio season!
The delay of game caused by COVID-19 has many on thin ice. Patios have been a boon to weather the storm. Extending patio season into the colder months is essential to maximize capacity.…
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Tips to increase your business – think like a grocerant
Since the mid-teens, traditional grocery stores in Canada have been blurring the lines between grocery and restaurant foodservice with so-called “grocerants.” These intersections…
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10 great ideas to win the war on plastics
Plastics have come under heavy fire, and heavy scrutiny, recently for the congestion and contamination they inflict on our landfills, our oceans and our parks. Governments, consumers,…
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Make your diners crave the great outdoors with a winning patio
Whether you are seating 10 guests or more in a physically distanced space, creating an outdoor patio environment that is just as good as your indoor guest experience should be the key focus…
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Tweaks to customize your takeout & delivery packaging
By this time most restaurants offering takeout & delivery have got the new routine down pat. But how about the opportunities offered by packaging to enhance your branding? Make the most of…
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4 must-haves to perfect your packaging for takeout & delivery
Flexible restaurant operators converted quickly from eat-in to takeout during the COVID-19 pandemic. And whether they’re fine dining, QSR or casual eating establishments, they’re…
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8 top tips to DEEP clean your restaurant
COVID-19 has made the general public much more aware of restaurant cleanliness. Here’s your perfect opportunity to do the kind of deep cleaning that makes regular spring-cleaning…
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4 ways to go contactless while staying in contact
During the pandemic restaurant operators have had to up their technology game, whether by launching apps, beefing up online ordering, or introducing contactless payment options. The National…
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