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As restaurants across Canada unlock their doors and welcome guests onto patios and even for dine-in services in some cities, the foodservice industry is remaining what the landscape looks like, and adapting to new procedures and regulations.
Having the proper support and …
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Well, if that headline doesn’t startle you in this industry, I am not sure what will.
Most restaurants throughout Canada and abroad are hoping they can survive to the day where they can reopen their dining rooms. However, …
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The reopening of Canada’s economy took another leap forward on Monday as the two biggest provinces, Ontario and Quebec, announced they’ll soon allow restaurants to serve dine-in customers again, albeit under different sets of rules.
However, the country’s two biggest cities, Toronto and Montreal, will still have to wait a little longer as health authorities try to get their COVID-19 case counts down.
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In the restaurant industry, the health and safety of everyone we serve are always mission critical. This is just as true now as it was before the emergence of COVID-19.
Informed by lessons learned from those operating during the pandemic so far, this document provides best practices that your operation can implement to comply with requirements from government in the following areas:
• Physical Distancing
• Cleaning and Sanitation
• Health and Personal Hygiene
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Most food businesses will need to enforce physical distancing in order to protect customers and employees. In most Canadian provinces and territories, physical distancing is here to stay — at least for the near future. Human-to-human contact is the primary source of transmission for the coronavirus and preventing…
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TORONTO — Canadian chefs Vikram Vij, Victor Barry and Dan Geltner have created the Canadian Hospitality Worker Relief Fund (CHWRF) to support restaurant and hospitality workers financially impacted by COVID-19.
The fund, which will start accepting applications on May 6, will provide one-time $500 grants to…
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On Wednesday, March 11, business was still ticking along as usual at the seven locations of Toronto-based casual brunch restaurant, Starving Artist. According to Brittany Jackson, who owns the franchise company and operates three locations with her husband, she didn’t have any idea what was coming until the end of the next day.
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2018 was a banner year for restaurants in the US. Restaurant sales grew from $825 billion in 2018 to $863 billion in 2019. That growth is largely in part to …
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Opening a restaurant is a massive undertaking. It requires financial resources, business savvy, the right people, an appetizing menu, and some magic. Even after all …
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There are a number of trends affecting the restaurant industry: digital disruption, changing eating habits, and new entrants to the market. Restauranteurs need to be aware of …
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New year, new updates—and a much faster workflow. While you’ve been busy getting ready for one of the busiest times of …
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On the 51st floor is the Sky Bar, which has an area of 280 m2 and a capacity for between 170 and 250 people. A spectacular modern and avant-garde tower…
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Seafood is a healthy choice, but it must be handled properly to prevent food-borne infections and other health risks. As with all high-risk foods, it’s important …
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Customer loyalty isn’t just about getting your clients to sign up to a loyalty program: it’s about the quality of your day-to-day interactions and about building solid long-term relationships based on …
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School cafeterias feed millions of Canadian school children every year. Cafeterias are regularly inspected by public health authorities, and must uphold …
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