American Express announces the expansion of its Backing International Small Restaurants Program in Canada with independent restaurants in Montreal now eligible to apply, in addition to Toronto. In total across both cities, 20 grants of $19,500 CAD each will be offered to selected recipients. In partnership with the International Downtown Association (IDA) Foundation, grant support […] The post American Express expands small restaurant grant program in Toronto and Montreal appeared first on Restobiz ..read more

As the seasons change, so do your staffing needs. Patio season means more tables to cover, and combined with labour challenges and vacation time, you don’t want to be short-staffed for the summer. Studies show that businesses lose up to 75 per cent of customers due to wait times, and poor service can really hurt […] The post Hiring seasonal summer staff appeared first on Restobiz ..read more

Patio season is around the corner and there is nothing more annoying for guests than an evening on the patio, full of swatting away bugs like mosquitoes and wasps. While you can’t eradicate the bugs completely, there are steps you can take to give your guests a (nearly) bug-free experience. RELATED: Planning ahead for patio […] The post Keeping bugs off your restaurant patio appeared first on Restobiz ..read more

Sustainability continues to be top of mind in the foodservice industry from using greener products to limiting waste to innovation in environmentally-friendly packaging. Some QSRs are making strides to provide customers with the sustainable solutions they are looking for, paving the way for even more improvement in foodservice sustainability. RELATED: Meeting sustainability goals with a […] The post Sustainability and innovation in restaurant packaging appeared first on Restobiz ..read more

By Katie Belflower Our monthly edition of Trend Watch with Technomic highlights three menu trends that are gaining popularity across Canada right now and looks at how Canadian restaurateurs are successfully incorporating them into their menus. This month’s edition features camelina, balsamic pearls, and beet jam. Camelina Some operators are featuring camelina in a variety […] The post Trend Watch: Camelina, balsamic pearls, beet jam appeared first on Restobiz ..read more

Many restaurateurs are getting creative with their menus, adding new items, focusing on fresh flavours, and targeting new markets as they continue to compete for attention. Over half of restaurants plan to add LTOs to the menu this year, to up perceived value, and offer guests something new to try and a reason to visit. […] The post QSRs are diversifying their menus to draw in a broader customer base appeared first on Restobiz ..read more

By Nandini Roy Chadry Today’s consumers are on the lookout for sophisticated and exotic cuisines infused with unique ingredients and bold flavours. With the rapid movement of people from one part of the world to another, the need for traditional food items that they are used to consuming is rising. This has created a massive […] The post Embracing ethnic and global flavours on your menu appeared first on Restobiz ..read more

In the realm of culinary creativity, few people can weave together flavours, textures, and communities quite like Dan Seidman can. With nearly a decade entrenched in the world of social media and recipe development, Dan has honed his craft into a delightful fusion of approachability and excellence. Known for his knack for crafting comforting, mouth-watering […] The post Crafting culinary comfort: a Q&A with Dan Seidman appeared first on Restobiz ..read more

Are you planning a Mother’s Day celebration at your restaurant?  Research shows over half of Canadians (51%) plan on dining out for Mother’s Day this year so it’s a great time to get people in and raise revenues. Mother’s Day brunch is a classic way to celebrate our favourite moms, bringing together families for a […] The post Making your restaurant a Mother’s Day destination appeared first on Restobiz ..read more

As inflation continues, many restaurateurs are looking for new ways to engage guests and keep them coming back. It turns out that while technology, eatertainment, and great marketing attract customers, good old-fashioned customer service is what earns their loyalty. The number of guests who visit a restaurant weekly has dropped from 38 per cent to […] The post Today’s restaurant guests crave connection appeared first on Restobiz ..read more