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Succession planning for restaurants

PASSING THE TORCH AS A RESTAURATEUR Is your business ready for sale, today? Is your business firing on all cylinders? If you had to sell today, would you get top dollar for it? At some point, restaurant owners (or incumbents) are going to exit the business. The main questions are…

What do young people in foodservice jobs really think?

Young people in foodservice, in their own words: Aidan Fisher, 21 years old Fisher has worked as a customer service associate for a national foodservice retailer for over five years. He has spoken to peers about their experiences working in foodservice, and shares his take on what matters most to him…

Labour Laments

Labour laments Labour shortages are a reality in many parts of the country, particularly for specialty cook and line cook positions. The job vacancy rate in the combined restaurants and accommodation sector (Stats Canada) is consistently among the highest of all private sector industries, and labour shortages will become more…

The M Word: Engaging the Next Generation

LABOUR, PROFITS & INTERGENERATIONAL SUCCESS  IN THE RESTAURANT INDUSTRY We really dislike the M word (and so do they). In fact, the term Millennials is used as a catch-all phrase for the generational cohorts born from 1980 onward. Regardless of how we might compartmentalize them, your restaurant may or may…

Canadian Culinary Tourism

When you hear the phrase “culinary tourism,” you might think of a food festival in a big city that pulls in thousands of visitors a day. Culinary tourism is much more inclusive and authentic than that. It might be a group of restaurants and foodservice businesses coming together to…