A cliche at this point, it goes without saying that restaurants were forced to pivot during the pandemic, and for many of them, this meant adoption of technology. Operators explored contactless payment options,...
READ MORETag: ghost kitchens
Picture this: a juicy ground chuck patty sandwiched between an artisanal sesame bun, topped with crispy fried onion, Renées roasted garlic aioli, and tangy Heinz ketchup, mustard and relish. This glorious burger, known...
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The ghost kitchen concept has been around for a long time, creeping around the periphery of the food scene for years. Early prototypes were primarily focused on the simplicity and margin potential of...
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Photo by UberEats Canada Recently, many in the restaurant industry are looking to adapt by offering delivery and takeout or refocusing their energies on their existing takeout & delivery offerings. At Kitchen Hub,...
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By Karla Walsh for Uber Eats with Lola Kassim, General Manager for Uber Eats, Canada All images provided by Uber Eats In the past decade, an increasing number of Canadians are spending a...
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Call it the foodservice version of the ‘American dream’ – a sharp, savvy entrepreneur has a great concept for a restaurant, hires great staff and executes it flawlessly. Then, they open another restaurant...
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Running a restaurant has always been a competitive, labour intensive effort with razor-thin profit margins (the average profit margin for a restaurant in Canada is less than five per cent). While our appetite...
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