Would you like a business plan with that?

Assuming our earlier post about profitability didn’t scare you off, if you’re thinking about opening a foodservice business in Canada, you might want to consider ordering a copy of our Restaurant Start-Up Kit.
Why, you might ask? Because it covers all the [...]

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It’ll make your head spin, your feet ache, and your stomach growl

When he’s not crafting brilliant, fizzy insights for the next installment of Behind Bars, Rob Montgomery rules as Executive Bar Chef at Vertical in Toronto.
While we don’t have video footage of Rob in action - yet - we did find this behind-the-kitchen-door time lapse video showing lunch service at Vertical. The high-speed plating at [...]

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Wherein we define “razor-thin”

Many folks see owning a restaurant as a “license to print money.” We’re guessing that these are the same folks who recently purchased a swampfront timeshare and who believed their teenaged kid when s/he said that tattoo would “wash right off.”
Take the time to talk to the owner of a foodservice business and you’ll [...]

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Do the mashed potato

If you attended the CRFA Show back in March, you might have seen Toronto chef Mark McEwan make is incredible mashed potatoes live in front of a curious — and hungry — crowd.
If you missed the show, like, say, because you were on your honeymoon or in labour or signing the lease on your new [...]

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Menu prices hold steady … for now

If you’ve spent 30 minutes around an office water cooler, you’ll know that rising gas prices are a hot topic of discussion. And even if you’re just a casual consumer of mainstream news, you’ll know that the prices for many food commodities are headed in the same upward trend.
In a recent interview with Canadian [...]

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