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Point/Counterpoint: Is the minimum-wage increase good or bad for the industry

POINT: I’ve been listening to the noise several industry associations have created throughout 2017 and into 2018 related to the increase in minimum wage. These...

NRA Show Announces 2018 Kitchen Innovations Award Recipients

CHICAGO — The National Restaurant Association has announced the recipients of the 2018 Kitchen Innovations (KI) Awards, honouring progressive equipment that increases efficiencies and...

Challenges & Opportunities: Tapping into Talent

Approximately 1.2 million people in Canada are employed in the restaurant industry, according to Statistics Canada’s Labour Force Survey, accounting for seven per cent...

The Labour Report: How Industry Changes are Affecting Labour Supply

In a world that’s gone mad for celebrity chefs and the latest food trends, diners are forcing restaurants to seek out ever-more top-notch staff....

From the Editor: Isn’t it time?

Ask operators what keeps them awake at night and undoubtedly staffing will surface as the number-1 issue. In an industry that struggles with high...

Business as Usual: Operators Are Bracing For More of the Same

While analysts may have defined 2016 sales as being flat, the Top 100’s top 10 operators recorded gross-sales increases for the year — thanks...

The Canadian Restaurant Industry is Facing a Labour Crisis

According to Bruce McAdams — industry veteran and professor at the University of Guelph — labour shortages have long been a pandemic in the...

From the Editor: Moving the Needle

Foodservice operators know only too well how challenging it’s become to run a restaurant. The high cost of real estate, the arduous task of...

Chefs Are In Demand In Alberta Workforce

EDMONTON — According to the "Short-Term Employment Forecast (STEF) Results 2014-2016," released by the Alberta government, chefs are among the 31 most in-demand workers.

Temporary Foreign Worker Program Reformed

OTTAWA — The moratorium on Canada’s Temporary Foreign Worker (TFW) program has ended and new rules have been unveiled, but the changes are being met with some disappointment in restaurant and hotel industries.