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Marketing for Change

Initiatives within the foodservice industry create social and economic opportunities for Canadians. Finding a way to give back can be a huge undertaking or a small shift in the way your company does business. It can come in the form of a shipping container, or a pop-up, or an auction…

10 Things I Learned About Leadership Flipping Hamburgers

I grew up flipping hamburgers at Webers Charcoal Broiled Hamburgers on Highway 11 north of Orillia, Ontario and I loved it. Flipping hamburgers is a term I still proudly use today. People use the term “flipping hamburgers” in a disparaging way. I have never understood why. In fact, it is the…

Nish Dish: Find it, source it, bring it back

Nish Dish founder, Chef Johl Whiteduck Ringuette, always knew that the geographical history of the Anishnawbe people would be the guiding factor in finding the right location for his restaurant. After 12 years of running Nish Dish exclusively as a catering business, Ringuette, originally from North Bay, decided it was…

Why You Need to Party with Food Day Canada

CANADA TURNS 150 this year, and Food Day Canada wants to party with you. On August 5, 2017, you’re invited to relish the magnificent flavours and foods of our home and native land. This annual festivity brings Canadians together to give thanks to our farmers, fishers and chefs—everyone who plays…

Nunastar’s Northern Experience

Tunngasugitsi IQALUNGNUT Angajuqqaaqarvik Nunavummi (Welcome to Iqaluit, Capital of Nunavut) The logistics of shipping, receiving and storing goods is an ongoing challenge in remote operations, especially with things like fresh produce. Having a backup plan is essential; the culinary team at Frobisher Inn is always prepared to substitute ingredients, or…

Ask & Answer: How Do You Combat Cancellations and No-Shows?

Got reservations about reservations? If you’re a restaurant operator, you probably should. With today’s vast world of choices, and a lack of online accountability, diners may whimsically change their minds about restaurant reservations. It’s when they don’t let you know in a timely fashion—or worse, not show up at all—that it eats into your bottom line.

We’re in the hospitality industry, so charging a cancellation fee isn’t exactly hospitable. So, what do we do? Do we overbook? Take a deposit? Publicly shame repeat offenders? Or dump reservations altogether? There’s no easy answer, but here’s what these industry professionals do to contain the madness:

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Elric Nielsen doesn’t want you to go hungry

Elric Nielsen is fed up with hunger. As general manager of Sodexo Canada’s foodservice operations at Bow Valley College in Calgary, Elric has cooked up a number of ways to fight hunger in his community and across the country. In fact, his appetite for change is so strong, he’s been…