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.…
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…
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…
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…
Whether your business made 2% or 20% profit in 2018, running your business the exact same way in 2019 will not guarantee the same results. With continuously rising costs, high staff turn-over, and average product losses of 8-12% occurring behind the bar, understanding your cost of goods sold “target versus actual” can be the difference…
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…
Welcome to our Blog! Over the last 10 years of consulting in the hospitality industry I have seen and heard it all. Together with our team at Results I have worked with over 100+ restaurants, bars, hotels, and nightclubs in the Toronto core and surrounding cities. In starting this blog series, it is my hope…
Delegation How many times have you heard “if you want something done right, then you have to do it yourself”? Although most of us have a deep seeded belief that this is true, often times we could not be more wrong. It takes effort and judgement to decide what is best to hold on to,…
Many operators have great menus, but the wrong pricing strategy. One of the best quotes I have heard is “if you are an inch off at takeoff, you can be a mile away when your reach your destination.” By starting with a pricing strategy that is on point today, it can deliver the profits you…
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…
