The province’s offer to help struggling restaurant owners during what’s been a disastrous year for their bottom lines contains quite a bit of red tape — enough to leave them feeling let down and even abandoned by the Quebec government.
While it is still not entirely clear what “new normal” actually means or what it will look like, one thing is for certain: things will be different. One segment of the industry that may see some of the greatest changes of all is the beloved buffet.
province-wide shutdowns of indoor dining when COVID-19 cases increase in their communities, according to a new Restaurants Canada survey.
A majority of Canadians trust restaurants are doing a good job keeping them safe and do not want province-wide shutdowns of indoor dining, according to a new Restaurants Canada survey. “Canadians have told us loud and clear ” …
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.
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.
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
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…
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…
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.
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 …
The consequences of a food safety incident can be serious. Find out why food safety training is the answer. Some food businesses still regard food safety as simply an extension of common sense, which is reflected in their food safety training policies (or lack thereof).
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 a great customer experience.
The restaurant industry is notoriously difficult. Research from Ohio State University showed that that 60 per cent of restaurants fail within their first three years, and 80 per cent fail within their first five.