Today’s consumers come from an information-seeking culture — and their curiosity extends to the food they’re eating. Your foodservice customers expect more than a delicious meal made from high-quality ingredients; they want to participate in the story of your operation and your food. Draw them in — and keep them coming back — with strong […] The post Two On-Trend Ways to Say “Quality” with Grain-Based Ingredients and More appeared first on Foodservice and Hospitality Magazine ..read more

Over the past few months we’ve been forced to reevaluate everything about our industry, and many restaurants have had to switch to only offering pick-up and delivery for customers. But as you make the switch, here are a few questions to keep in mind: Communicate to customers that you are open. This is extremely important […] The post Customer Communication Checklist for Restaurants During the Pandemic appeared first on Foodservice and Hospitality Magazine ..read more

Don’t blame farmers for euthanizing animals and dumping milk — we have the food industry we deserve. Millions of litres of milk are being thrown away, more than two million eggs are eliminated from the food chain and pigs and chickens are being euthanized. There is horror in the countryside. Throwing away good food when […] The post Shared Responsibility appeared first on Foodservice and Hospitality Magazine ..read more

Managing deliveries in-house gives you a lot of control. But with that control comes the job of managing your own delivery fleet. For restaurants that are new to delivery, that can be quite a herculean task. Here are a few tips to get you started: Keep track of driver information Like any employee, when hiring […] The post Tips to Manage Your Restaurant’s Delivery appeared first on Foodservice and Hospitality Magazine ..read more

Is your delivery menu identical to your dine-in menu? It probably shouldn’t be. With COVID-19 fuelling greater delivery sales for most restaurant operations, it’s more important than ever to take time to examine your menu to ensure it will represent your restaurant well in your customers’ homes. Here are three steps for re-designing your menu […] The post Three Steps to Adjust Your Menu for Delivery appeared first on Foodservice and Hospitality Magazine ..read more

Canadian restaurants have been coping with COVID-19 for more than half a year now, and many took advantage of the summer months to offer picnics and outdoor seating to customers. But as winter approaches, restaurants are being forced to adapt yet again. Here are a few simple ideas to help you wether the winter. Be […] The post 4 Winning Winter Marketing Ideas for 2020 appeared first on Foodservice and Hospitality Magazine ..read more

The point- of-sale system is the heart of your restaurant technology strategy. All of your other systems and vendors will need to integrate with your POS system in order to have an efficient ordering process. That makes selecting the right point of sale for your restaurant a big deal. It’s not an easy piece of […] The post How to Select a Point of Sale Unit for -Restaurant appeared first on Foodservice and Hospitality Magazine ..read more

Is your delivery menu identical to your dine-in menu? It probably shouldn’t be. With COVID-19 fuelling greater delivery sales for most restaurant operations, it’s more important than ever to take time to examine your menu to ensure it will represent your restaurant well in your customers’ homes. Here are three steps for re-designing your menu […] The post Three Steps to Adjust Your Menu for Delivery appeared first on Foodservice and Hospitality Magazine ..read more

When I arrived to Canada at the age of 26, I came with a strong drive and desire to succeed. Like many others, I emigrated for a better life. I was attracted to Canada’s diversity as I saw this country as a land full of opportunities. It was by chance I got my start in […] The post Hiring Refugees: It’s Just Good Business appeared first on Foodservice and Hospitality Magazine ..read more

Interest in handcrafted, artisan baking remains very strong despite current diet trends that limit gluten and carbohydrates. Bakeries and restaurants can take advantage of this “artisan-baking renaissance” by reinvigorating traditional ingredients. Taking an artisan approach allows bakers to work in smaller batches and experiment with more techniques and varied fermentation times. Here are six ideas […] The post Six Easy Hacks for Artisan Baking Appeal appeared first on Foodservice and Hospitality Magazine ..read more