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People

Continuing to Create Visibility

Have you ever wondered what it might feel like to be a guest in your own restaurant?  To see and understand how your operation flows while you’re not present? In today’s competitive market, delivering a memorable guest experience is critical to any operator’s success and we’ve got a suggestion to help you create that visibility.…

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People

Summer Inventory Solutions

Hello Hospitality professionals, As someone who has been involved in the hospitality industry for almost 20 years, I wanted to discuss a few sound inventory practices to get you through the busy summer months and beyond. Depending on your locations, the summer can bring about a great boom for your business, especially as people rush…

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People

Spring into Patio Season

Spring has finally sprung, and it’s time for the annual Toronto tradition of wearing shorts and flip-flops in May and sitting on a patio in 15-degree weather to enjoy some food and drink in the sun. During the build-up to summer, there are a few key projects that almost every bar and restaurant undertakes to…

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Process

Next Level Training

Education and training are without-a-doubt two of the most vital components to elevating any service experience for a guest.  Most staff training tends to focus on topics such as tastings, pairings and presentations from industry-led brand ambassadors.  As insightful as these trainings and seminars can be when was the last time you planned a staff…

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Profit

Feeling the Squeeze Yet?

Rising Labour Costs and Your Profitability   In six months from now minimum wage will increase by 22.8%, and then again 12 months later, raising your labour cost by a total 31.5% by January of 2019 from where it sits today. These increases will hit the hardest in the hospitality industry, as already shrinking profit…

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People Out of Control Out of Business

Out of Control, Out of Business

High gross margins on beverages and food have covered up a massive amount of operating errors in businesses. Now—what with increasing costs, bargain seeking, and socially connected consumers—those margins are eroding, and operators are being forced to look closer than ever before at inventory control. What they’re finding is that the average bar/restaurant is losing…

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