This article was originally written in February 2020 to be published in the March/April 2020 issue of MENU Mag. As restaurants reopen and staff comes back to work, rebuilding a team that is...
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As restrictions ease, and restaurants reopen or prepare for a reopening, marketing and PR will become increasingly important for operators to work with, even if they never have before. Regaining consumer confidence, and...
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Charles Darwin said, “It is not the strongest of the species that survives, nor the most intelligent that survives, it is the one that is the most adaptable to change.” Basically, ‘Adapt or...
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By Bria Weaver for Mirvik Uniforms & Merch With restaurant dining rooms beginning to reopen, fears about COVID-19 continue to play a major role in consumer decisions. While the health and safety of...
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All photos by @liannesnowphoto and @only1andywright As restaurants across Canada begin to contemplate their reopening and recovery, a new challenge is taking the spotlight: staffing and labour. As restaurants closed their doors and...
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By Joe Baker and Kristin Straney Centennial College, School of Hospitality, Tourism & Culinary Arts If Canada’s foodservice labour shortage wasn’t challenging enough for operators before the COVID-19 pandemic, hiring in our “next”...
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We’re now about two months into efforts to adhere to mandates and advice from government officials to flatten the COVID-19 curve. Provinces are beginning to plan what the next wave of a “new...
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Commercial kitchens use 2.5 times more energy than other commercial spaces (ENERGY STAR). However, according to Candice Tricky, of IESO, energy is our single largest controllable cost. To help the foodservice sector understand...
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It’s no surprise that restaurants are fighting an uphill battle right now in the midst of COVID-19. And while there are new supports in place for them, such as government loans and wage...
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As foodservice providers across Canada learn to adapt their businesses during these unprecedented times, Canadians are looking to see what their favourite bar or restaurant is doing to keep their patrons safe, as...
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