Labour is a clear concern for Canadian restaurant operators and measuring employee retention can help your business and drive profitability. A recent survey found that the number one issue for foodservice operators in our country is labour cost and the number three issue is labour shortages, just behind food cost. Given these challenges, it is more important than ever to retain quality staff. The Tourism Industry Association of Canada (TIAC) predicts that by 2030, the foodservice industry will see an 11.8% worker deficit.. Part of the reason is linked to millennials being less likely to work in the service industry due to the perception of long hours and low pay associated with the industry. How can we maintain high performing staff? And why should retention be a line on your P&L? In order to answer these questions, we asked industry professional Bruce McAdams, Assistant Professor at Guelph University’s School…
Thank you for another great RC Show! The annual RC Show is Canada’s largest foodservice and hospitality event of the year and brings together some of the…
To serve the best food, you need the best ingredients. All chefs know the importance of ultra-fresh produce and how it is sometimes difficult to find or grow.…
When it comes to household names in Halifax, Renee Lavellee is definitely one of them. Owner of The Canteen, located in Dartmouth, NS, Renee has been the spokesperson for…
Restaurants Canada Responds Labour Costs Now the number one concern of restaurant operators across Canada, labour costs are cited as having the biggest single impact on profitability and business…
Our Coffee and Tea Pavilion inside the Restaurants Canada Show is brewing up a lot of excitement. Expect innovative ideas for your business, new products to wow your…
This year’s Restaurants Canada Show will host the first ever Restaurants Canada Leadership Award at our widely popular Breakfast with Champions event. Yesterday we announced the first ever…