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To The Point: Examining POS Systems

Point-of-sale (POS) systems have changed the game for restaurateurs, helping them juggle employee schedules, labour costs and customer orders. Cloud- and tablet-based...

Central Canada is Banking on Health- and Eco-Conscious Fare

From Kenora to Kamouraska, diners in central Canada are indulging their thirst for new experiences by eating out frequently. While restaurant margins...

Promoting From Within – Lessons From the Best Restaurants

When you read about a labour shortage it’s a concern but when the shortage is within your company, it’s a crisis. Demographic...

The Restaurant at Pearl Morrisette is Setting New Standards – Part...

It’s been a few months since my last visit to The Restaurant at Pearl Morissette. As I enter the property and navigate...

Matters of Pay

When Ontario’s minimum wage jumped 20 per cent to $14 in 2018, restaurateur Erik Jayal went “mining for margins.” As the owner...

The Restaurant at Pearl Morrisette is Setting New Standards – Part...

Though it tries to fly under the radar, Pearl Morissette Estate Winery — and now its restaurant — are recognized as beacons...

Chefs Weigh in on Building Their Dream Kitchen

A dream kitchen can be many things to many chefs. For some, the delight is found in the latest features and functions...

The Western Canadian Food Scene is Full of Prairie Pride

Sports dynasties, oil fields and wide-open spaces where beef cattle roam and wheat yellows under a cerulean sky — Western Canada has...

How Restaurant Operators Can Reap Big Benefits by Offering a Great...

In the restaurant business, anyone can copy a competitor’s concept, menu and design. But you can’t copy culture, which can be a...

Regional Report: A Toast to the Pacific Coast

There’s much to envy about the West-Coast foodservice landscape — and not just in February, when spring flowers bloom while much of the country...