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School of Hard Knocks

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Restaurant work presents staff and employers with a unique set of hazards, to life, limb and the bottom line Cooks wear them like badges of...

The Danger Zone

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Now, more than ever, hotels need a crisis-management plan Now, more than ever, hotels need a crisis-management plan It was an otherwise uneventful Wednesday...

A Site to Behold

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Want to build a well-thought out, beautifully designed website? Here’s what you need to know When it comes to being a successful restaurateur in...

They’re Back

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You thought the recession solved Canada’s labour shortage problems? It didn’t oteliers have been on a bit of a labour rollercoaster...

Safe Crackers

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Operators beef up their food-safety protocol Operators beef up their food-safety protocol You don’t want to be on the receiving end...

Let’s Make a Deal

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Negotiating a sound lease should involve lots of homework, creativity and charisma The restaurant industry is a fickle business, rife with long hours, shrinking...

How Tweet It Is

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Getting the message in the age of social media "The Mont-Trespinny Inn and Spa was, by far, the worst hotel experience I have ever...

Food Fight

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As the battle for customers intensifies, hoteliers get creative with new dining options In hopes that more people will check into guest rooms across...

Department of Inspection

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Investing in a proven restaurant consultant can pay big dividends t the recent Foodservice Interchange Conference in Toronto, the belle of breakfast, Cora Tsouflidou,...

People Who Need People

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There may be new tools, but the tried-and-true methods for recruiting staff remain It can happen at the drop of a toque. The trusted...