There are a number of trends affecting the restaurant industry: digital disruption, changing eating habits, and new entrants to the market. Restauranteurs need to…
4 Things Chef Steve Gonzalez Learned While Building Baro’s Outdoor Kitchen & Patio Space
It took Chef Steve Gonzalez and his team at downtown Toronto’s Baro about three years to formulate and build their newest addition the restaurant…
Generation Z is here: Are they Millennials 2.0 or a Whole New Breed of Consumer?
So, you thought millennials were adept at shifting the focus squarely on their needs? You ain’t seen nothing yet. The leading-edge young adults of…
How a hip, Downtown Toronto Restaurant Successfully Expanded to the Suburbs
Many Torontonians don’t ever venture past what they consider ‘downtown’. Growing up, as a Torontonian who didn’t (and still doesn’t) drive, my parameters were:…
10 Reasons why Restaurants Fail and how to Avoid Them
The restaurant industry is notoriously difficult. Research from Ohio State University showed that that 60 per cent of restaurants fail within their first three…
Why Online Brand Visibility Matters for Your Restaurant Business
Marketing is one of the most important aspects of running your restaurant business. But your strategy shouldn’t stop with your local marketing efforts. Your…
Are you making these eight restaurant social media mistakes?
There’s no doubt that as a restaurant owner, you’ve got a lot on your plate. Building up your brand on social media may not…
Diversification for Foodservice: one restaurant, multiple sources of revenue
One of your top employees is seeking a new challenge to rise to? That means Opportunity. You’re sitting on a temporary monetary surplus? Opportunity.…
Smart Cities, Smarter Restaurants: Future-proof your operations
By 2050, it is estimated that 70 per cent of the world’s population (of 8 billion) will be living in urban neighbourhoods. To accommodate…