Canadian Restaurant Foodservice News & &
THRIVING IN TURBULENT TIMES
Challenges abound in today’s foodservice industry, from labour shortages to supply chain delays to unstable economics – and beyond.
But as we have seen in the past, it’s how we pivot, adapt, and move forward that defines our success. Through it all, operators have become even more innovative, stepping up with technology adoption, targeted marketing, and incorporating a community approach to their operations, while making the most of their margins.
In the Spring/Summer issue of CRFN magazine, we take a look a today’s operations and how restaurateurs can leverage their knowledge and experience to face challenges head-on to thrive through 2025.
Warmer weather attracts outdoor diners, and we offer ways to make your patio a four-season destination with ambiance that will have guests visiting all year. Staying seasonal, we cover how local sourcing and foraging tell a story of heritage and tradition.
Operational success and a thriving team are at the heart of your business, and we look at what it takes to create a positive culture and a profit-focused business.
Our cover story explores today’s restaurant technology from all facets: reservations, kitchen operations, loyalty, and robotics. Examining these components through the lens of operational efficiency, our experts weigh in on how savvy operators can leverage today’s tools into tomorrow’s successes.
This issue spotlights Chef Jagger Gordon as our Canadian Trailblazer, highlighting his shift from a strictly culinary focus to community service. Putting his expertise and knowledge to good use, he continues to create change, inspired to concentrate on sustainability and social responsibility.
In our Chef Q&A, we look at motivating and educating the next generation of professionals with Chef Tasha Sawyer, chef educator for Growing Chefs. She tells us about her culinary journey and her passion for teaching students about food literacy, culinary skills, and creating delicious meals.
Our Culinary Federation insert, A la Minute, recaps the recent Turn the Tide national conference from the Young Chefs’ perspectives, highlighting daily events that once again made this year’s conference a roaring success!
As we move through 2025, the foodservice industry continues to prosper through persistent obstacles, using hard work, perseverance, and innovation to forge ahead.
Can’t wait for you to read this issue!
Jessica Brill jessicab@mediaedge.ca
PUBLISHER: Chuck Nervick chuckn@mediaedge.ca
EDITOR: Jessica Brill jessicab@mediaedge.ca
DIGITAL MEDIA DIRECTOR: Steven Chester stevenc@mediaedge.ca
ART DIRECTOR: Annette Carlucci
GRAPHIC DESIGNER: Thuy Huynh
PRODUCTION MANAGER: Ines Louis inesl@mediaedge.ca
CIRCULATION INQUIRIES: Adrian Holland circulation@mediaedge.ca
CONTRIBUTING WRITERS: Lisa Farris
Kimberly Flear
Ryan Hall
Stephane Levac
Doug Radkey
Jason Bangerter
Executive Chef, Langdon Hall Country House Hotel and Spa
Donna Bottrell, RD Owner, Donna Bottrell Food Consulting
Andrea Carlson Chef/Owner, Burdock and Co.
Connie DeSousa and John Jackson Co-owners/chefs, Charcut/Charbar
Jeff Dover Principal, fsSTRATEGY
Ryan Marquis Corporate Chef, CW Shasky
Gary McBlain
National Director of Culinary ServicesAmica Mature Lifestyles Inc.
Brent Poulton CEO, St. Louis Bar and Grill
Doug Radkey Owner and Director of Operations Key Restaurant Group
Matt Rolfe CEO and Hospitality Leadership Coach/Speaker, Results Hospitality
Chuck Nervick
official publication of the Culinary Federation, RestoBiz.ca, RestoBizBYTES and RestoBizGuide.
PRESIDENT: Kevin Brown
A WORLD OF GOOD
Chef Jagger Gordon focuses on global initiatives that make a real difference
By Jessica Brill
Photos courtesy of: Ania Rubiec - Ace Digital Society
Today’s foodservice and hospitality teams are facing so many challenges, from labour shortages to supply chain disruption to unstable economic times and beyond. These conditions only emphasize the need for community, education, and collaboration as we head into a more sustainable and successful future.
With the current economic uncertainty, food insecurity has reached an all-time high in Canada, as 8.7 million people struggle to afford food and feed their families. At the same time, 46 per cent of all food in Canada is wasted, heading to the landfills and creating 124.5 billion pounds of greenhouse gases annually, the equivalent of 17.3 million cars on the road.
With the knowledge that 41.7 per cent of this food could be redirected to support Canadians, Chef Jagger Gordon began to shift his focus from strictly culinary to community service. Putting his expertise and knowledge to good use, he began working to create change, inspired to concentrate on sustainability and social responsibility.
“The turning point in my career came when I witnessed the staggering amount of food going to waste in our kitchens and the heartbreaking reality of food insecurities affecting so many people,” explains Chef Jagger. “It became clear to me that I could leverage my skills and platform to go beyond creating beautiful dishes and working to make a real difference in people’s lives.”
Chef Jagger Gordon’s love for cooking began in his grandma’s kitchen, nurturing his culinary passion, and going on to later pursue formal education as a Red Seal Chef. His career grew to include global travel, where he had the opportunity to work with some of the world’s finest chefs, honing his skills with diverse experiences that highlighted unique flavours, textures, and practices. Through his travels, he was
“It’s an ever-growing conversation about how we can help people and companies reduce waste and food insecurity.”
inspired to embrace local traditions and focus on regional ingredients as his love for community and connection grew. Chef Jagger’s return to Canada brought with it a greater awareness of the differences in how food was being grown and distributed in contrast to what some of the rest of the world was doing – and he knew he needed to try and work to make change.
MAKING AN IMPACT
With a mission to find a way to solve the food insecurity and food waste crises, Chef Jagger’s work really gained momentum in 2016, when he founded Feed it Forward. This nonprofit charity works to tackle food waste and food insecurity in the community by rescuing surplus food, transforming it into nutritious meals, and distributing it to individuals and families in need. In the interest of growing food education and community engagement, the organization also offers culinary training programs and workshops to empower cooks and provide them with employment opportunities in the food industry. Working with various global partners, including restaurants, grocery stores, farms, and food producers, they collect excess food that would otherwise go to waste, take it to Feed it Forward's kitchens, and transform it into delicious and healthy meals.
This initiative, which began originally as a freezer program, has grown to include many other programs, including Soup Bar, North America’s first-ever pay-what-you-can grocery store, bakery, and coffee shop. Soup Bar opened its doors in Toronto in March of
2024, and it represents the Feed It Forward vision of sustainability, accessibility, and community empowerment.
“Our Feed It Forward’s not-for-profit grocery store has now evolved into a sustainable store, run by community volunteer members, offering subsidized organic products and other items that would otherwise end up in landfills,” says Chef Jagger. By utilizing items close to their best-before dates, this model not only reduces food waste but also empowers socially responsible customers to make a difference; those who can afford to do so
can donate, and these contributions directly support individuals in need of free groceries. This results in a win-win scenario, allowing shoppers to save at least 50 per cent on their grocery bills while also providing essential support to families in need.
Student welfare also became a priority to Chef Jagger, with almost 40 per cent of Canadian post-secondary students facing food insecurity. To help solve this, Chef Jagger and his teams have created “college soup bar” concepts across several Toronto campuses, offering students healthy, bottomless soup two days a week. “No
student should worry about their next meal - an empty stomach is an empty mind, and we need to nourish them,” says Chef Jagger. “The program not only helps those in need, but it also teaches culinary program participants how to re-purpose resources internally to feed those in need as a circular system, so it’s building a future as well as helping today.”
INSPIRING CHANGE
Leveraging his entrepreneurial nature, Chef Jagger has grown his team to over 3,000 volunteers worldwide across the 14 self-funded programs they manage, working to collaboratively create new and dynamic ways to feed people in need. From managing a fleet of food trucks that rescues food throughout the city, to producing a free Feed It Forward food sharing app (now available for download), and continuing to create cookbooks with sustainability in mind, Chef Jagger is showing Canada that we can help to end hunger. By utilizing the 53 per cent of all food that ends up in landfills and putting it onto the tables of the food insecure in our country, a positive impact and real changes can be made.
It's not just about immediate hunger relief; Chef Jagger’s passion lies in creating sustainable and inclusive food systems that reduce food waste, address food insecurity, and foster a sense of community.
As Chef Jagger’s teams forge ahead in the sustainable culinary movement, together, they continue to build a stable system helping to reduce food waste and build a community initiative that can grow and flourish. Creating sustainable community-based initiatives has a ripple
effect, motivating others to take action. “Everyone from the students to corporate entities is inspired to act on the passion to increase sustainability and to build systems that continue to expand,” says Chef Jagger. “It’s an evergrowing conversation about how we can help people and companies reduce waste and food insecurity.”
According to Chef Jagger, the key to lasting, meaningful change is educating the next generation and implementing programs that will continue to serve and inspire tomorrow’s hospitality workers to prioritize food security and sustainability. “Hearing today’s youth come forward with new ideas and perspectives is really inspiring, and being able to watch others move forward with their passion for change is such an exciting future.”
THE WAY OF THE FUTURE
It is estimated that of the all the food wasted in Canada annually, the foodservice industry is responsible for nine per cent, and as much as 10 per cent of food purchased by restaurants never even reaches the customer. This demonstrates an immense potential for restaurants to improve their bottom line by reducing their food waste. How can chefs and restaurateurs get started on their own journey to make change? “It’s really simple,” Chef Jagger says. “Start being aware of the impact of your choices; embrace local sourcing, minimize food waste, and create initiatives that resonate with your community.” He suggests offering leftovers to a neighbourhood charity, opening your doors to those in need, keeping menus fresh with local ingredients, and collaborating with community organizations that are focused on food security and sustainability as places to start. “Every small action counts, from composting to donating surplus food. Take a stand in your kitchen to address something that matters to you and your community.”
Chef Jagger invites fellow chefs interested in sustainable practices and a greener future to reach out to learn, collaborate, and contribute to this important cause.
On a global scale, Chef Jagger’s team has been actively involved in responding to natural disasters, such as the tragic Surfside building collapse in Miami, joining the effort to feed those affected. Similarly, during the recent hurricane impacting the eastern coast, their food trucks were dispatched, providing direct
support to the communities in need. In addition, they served on the front lines during tornadoes in Ontario and shipped food to Ukraine, feeding those affected and supporting communities ravaged by conflict. With over seven million meals provided through the Feed It Forward program and Chef Jagger’s catering operations, they are committed to spreading acts of kindness locally and globally.
The future is bright as Chef Jagger's vision follows the path to include expanding his existing initiatives, reaching more communities, empowering more individuals, educating a broader audience, and increasing resources, along with exploring new culinary ventures that align with his team’s mission on a national and global scale.
As he continues to travel and impart global change, Chef Jagger will continue to bring information, to educate, and to build community initiatives across the world. “There’s so much more for us to do,” says Chef Jagger. “Ultimately, my goal is to inspire a new generation of culinary artists to make positive change and create a more sustainable food system for all.” By spreading his message, his teams will continue to educate and motivate others to take a passionate approach to eliminating food waste and solving food insecurity globally. “We can all make an impact in the culinary world,” according to Chef Jagger, “a light switch just needs to go on for people to start to act.”
Q & A CHEF TASHA SAWYER
CREATING CONNECTION AND COMMUNITY THROUGH COOKING
By Jessica Brill
Photo by: Nicole Woo
A chef’s love for cooking lasts a lifetime, as they share their passion, build connections, and express their creativity - all while continuing to hone their craft. The special ability to blend old-world traditions with today’s trends, imparting their knowledge, diving into flavours, and passing on rich histories makes chefs such a valuable part of our community and culture.
Chef Tasha Sawyer has always been at home in the kitchen, from the happy four-year-old helping her mom wash veggies and stir the pots, to quickly completing the first dish on her own – a grilled cheese sandwich at the age of seven.
Born and raised in Toronto, Chef Tasha has been cooking ever since she can remember, developing a passion for local ingredients and becoming an avid forager as a child. She sees food as fundamental to building and sustaining a meaningful connection to community and has gained valuable insight throughout her culinary journey.
From cooking on a sailboat travelling the British Columbia coast, to the kitchen of a fishing lodge in Haida Gwaii, in a backcountry lodge in the mountains of Yoho National Park, as the Star Trek Chef on startrek.com and appearing as a recurring guest on CBC Radio’s BC Today, Chef Tasha’s vast experience provides her with a unique perspective on all things culinary.
Today, Chef Tasha’s journey has led her to inspire the next generation of hospitality workers as a chef educator for Growing Chefs, where she teaches students about food literacy, culinary skills, and creating delicious meals.
We caught up with Chef Tasha, chatting with her about her culinary history, passion for local ingredients, and how sharing her knowledge with her class inspires and motivates her journey.
This interview has been edited for length and clarity.
CRFN: How did you get started in the kitchen?
Chef Tasha: I've been cooking professionally for the last 18 years, but I've been interested in cooking and food for most of my life. My mother was - and is - a great cook, and she was my first real teacher. She never used recipes and instead taught me to cook intuitively in the same way she does. Besides the usual restaurants and cafés, I've cooked in some unusual places, which has given me the opportunity to learn and grow along the way.
CRFN: How would you describe your approach in the kitchen?
Chef Tasha: I think about taste first, before anything else. No matter what I'm cooking, my first thought is, what is the best way to make this delicious? Over the years, I've found that simple is often better; good ingredients don't need to be hidden, they should be featured. I also love to incorporate ingredients from different parts of the world into my food, and right now, in particular, I’m focused on flavours from the Caribbean, West Indies, and West Africa.
CRFN: How important is it that you use local ingredients, and what role does foraging play in your cooking practices?
Chef Tasha: Local ingredients are usually fresher, and fresher food retains more of its flavour and nutrition. Here in British Columbia, we're incredibly blessed with local seafood, lots of fruits, and a wide array of vegetables. Every season, there’s something new and delicious to offer.
As much as possible, I love to include foraged foods in the kitchen and my cooking. Greens like dandelion and chickweed in the spring, berries in the summer, and mushrooms in the fall. I also love incorporating edible flowers whenever they're available - they help make any dish look more inviting.
CRFN: What does your role as Chef in Residence in the LunchLAB at Growing Chefs entail, and what does it mean to you?
Chef Tasha: Being a chef educator is a real joy! Three days a week, student chefs join me in the school kitchen, and we start the day with a kitchen talk. This talk can include anything from covering food waste to exploring holiday dishes or delving into how food affects our moods – it’s a diverse and interesting process. Then we move on to cooking the day's lunch together. There's a prep list that the kids use to choose
their tasks, while myself and the sous chef guide them through any new or unfamiliar jobs. When we're done, as a team, we offer a hot lunch to approximately 40 students and teachers.
Food is fundamental to building and sustaining community and connection, and teaching cooking is infinitely satisfying to me because of that. It's also an excellent medium in which to express different culturally important foods and working together teaches teamwork and cooperation. Besides teaching life skills, I've found that students grow more confident as the term goes on, and many of them really start to tap into their creativity.
CRFN: What do you see in your culinary future?
Chef Tasha: I love teaching! It's the surprise career I didn't even know I was headed towards when I first started cooking. My intention is to keep teaching. My favourite thing about it - besides the students, of course – is that teaching isn't a one-way stream of information. I'm always learning from my students, other chefs, and whatever background research I conduct before sharing it in class. It’s such a rewarding experience!
A fresh approach
Seasonal ingredients tell the story of heritage and tradition
By Chef Stephane Levac
As a self-taught Indigenous chef based in Greenwich, Nova Scotia, originally from the M'Chigeeng First Nation (Ojibway, Bear Clan), foraging is at the heart of my cooking. It connects me to the land in a deep, ancestral way and allows me to incorporate wild, seasonal ingredients that reflect tradition and innovation. From hand-picked mushrooms and wild herbs to coastal edibles, each ingredient carries a story of place, culture, and identity.
For me, cooking is more than just creating flavour; it’s an expression of culture, resilience, and sustainability. By blending traditional Indigenous knowledge with contemporary culinary techniques, I strive to create dishes that are both rooted in heritage and alive with modern creativity. By focusing on seasonal cuisine and foraging (especially during the spring and summer months), chefs can craft dishes that draw in customers and celebrate the bounty of the land.
FOCUSING ON SEASONALITY
Highlighting seasonal ingredients is a dynamic way to celebrate the everchanging bounty of nature and offer your customers a fresh, authentic dining experience. Focusing on what’s currently in season not only ensures that the menu is
full of vibrant, flavourful dishes, but it also supports local farmers and producers. Each season brings its own unique offerings, whether it’s the tender greens of spring or the juicy fruits of summer. Showcasing these ingredients in restaurant dishes not only enhances their taste but also tells a story of the land and the time of year, creating a deeper connection between food and the seasons.
Foraging in Nova Scotia during the spring and summer is a vibrant and enriching experience that adds uniqueness and a local, wild touch to dishes. In early spring, the forest floor yields fresh fiddleheads, wild leeks, and young dandelion greens. As summer unfolds, berry bushes and mushroom patches become more abundant, offering delights like wild blueberries, strawberries, and
golden chanterelles. Coastal areas also reveal nutrient-rich seaweeds such as dulse. With its mix of forest, field, and shoreline, Nova Scotia provides an ideal setting for gathering wild foods and enjoying the rhythms of the natural world. This not only enhances flavour but also tells a story of terroir and sustainability, appealing to eco-conscious diners.
THE ROLE OF FORAGING
Foraging holds a deep cultural significance for me as an Indigenous chef, connecting me to my ancestral traditions and the land in a way that feels both profound and respectful. For many Indigenous communities, food sovereignty and the knowledge of native plants, herbs, and wild edibles are essential to preserving our cultural identity and practices. But foraging is not just about sourcing ingredients; it’s about honouring the teachings passed down through generations, using the land’s bounty sustainably and reverently. Foraging preserves traditional foodways while also advocating for the continued relevance of Indigenous knowledge in modern culinary practices. Harvesting wild foods from the earth is a constant reminder of the relationship between people, place, and nature, which is central to our food culture. Incorporating these ingredients into my dishes brings rich, authentic flavours and allows me to share a piece of my heritage with those who experience the food.
SEASONAL STORYTELLING
Attracting customers through seasonal storytelling is a powerful way to build meaningful connections and inspire engagement. By weaving narratives around the changing seasons, such as the awakening of spring or the abundance of summer, content that feels timely, relatable, and emotionally resonant. In the Annapolis Valley of Nova Scotia, this approach comes to life through a blend of social media engagement, guided foraging walks, and market-driven specials at the restaurant. Sharing stories, photos, and tips from the field allows followers to feel part of the journey, while foraging walks invite them to experience the landscape firsthand. Meanwhile, the restaurant menu evolves with the seasons, featuring what’s freshest from local farms and producers. These market-driven specials highlight regional flavours and deepen the connection between customers, the land, and the stories behind each plate. Together, these strategies create an authentic, immersive experience that keeps the audience engaged and coming back for more.
TODAY AND TOMORROW
How modern technology helps savvy restaurant operators boost the bottom line
With the challenges facing today’s foodservice professionals, operators need to use every tool at their disposal to compete and stay profitable. Technology has emerged on all fronts to help operators streamline operations, improve the customer experience, and continue to thrive, despite labour shortages, rising costs, trade difficulties, supply chain disruption, and more.
By Jessica Brill
TOMORROW
Tech adoption is certainly not new to restaurateurs, but in today’s marketplace, it’s a means to improved operations, increased customer loyalty, and in many cases, a way to save money in the long run.
KITCHEN TECHNOLOGY
Adopting automation and AI-driven solutions can give restaurants a competitive edge in the kitchen. According to Madan Kanala, Founder and Product Architect at Stratosfy, operators can increase efficiency and profitability with kitchen tools like:
• AI-powered inventory management for optimizing purchasing and minimizing waste
• Temperature monitoring using IoT (Internet of Things) to help prevent spoilage, reduce energy costs, and ensure food safety compliance
• Kitchen Display Systems (KDS) to improve order accuracy and streamline workflows
• Smart cooking equipment with automation to enhance consistency and energy efficiency
Today’s kitchen technology delivers measurable value by helping operators minimize costs and maximize ROI with scalable, data-driven solutions, including predicting and preventing costly equipment failures, waste reduction, enhanced inventory management, and beyond.
As kitchen technology continues to evolve, Kanala asserts that it is headed further towards AI-driven automation and predictive intelligence. These tools will help prevent costly breakdowns, reduce labour reliance, improve efficiency, optimize inventory, lower operational costs, and include fully integrated digital ecosystems to unify refrigeration, ordering, staffing, and analytics.
While Kanala confirms that, “Operators adopting AI and IoT now will lead the next wave of innovation,” he cautions eager operators from investing in tech without clear ROI goals, leading to wasted costs, undertrained staff, and underutilized systems. As well, a lack of integration between tools creates inefficiencies and data silos, ignoring cybersecurity risks can leave IoT systems vulnerable, and delaying software updates and maintenance can cause operational disruptions and overcomplicated workflows.
“Not leveraging data for decision-making overlooks opportunities for efficiency gains,” says Kanala. “Smart, well-planned adoption ensures technology enhances, rather than hinders, kitchen operations.”
ROBOTICS
Robotics has been much-talked-about in recent years as a way to revolutionize restaurant operations both in the front and back-of-house. But despite the rapid rise of robotics in many aspects of foodservice, the technology has not yet followed through on the promise of real cost savings. According to Nipun Sharma, CEO of Appetronix Inc., digital engagement will offer more traction for front-of-house robotics, while back-ofhouse will be reimagined with new boundaries for robotics, automation, and AI, some without the constraints of a human-led kitchen. However, he believes that robotics will only affect the dine-in experience minimally, while, “Take-out and delivery are all about value and speed, providing an opportunity for robotics to have a meaningful impact to deliver on that product promise.”
As robotic adoption continues to grow, Sharma cautions that operators need to be wary of trying to solve problems that don’t really exist, citing the investment of $100 million to create a burger-flipping robot as an example. “I believe it is futile for tech to emulate the movements of a human hand
when it becomes confined to the limitations of a human kitchen,” he says. “We need to start using tech to go from raw materials to finished product by re-imagining the entire back-of-house, free from human constraints.”
RESERVATIONS
As diner behaviour continues to shift, restaurateurs need to adjust operations wherever possible to remain competitive and attractive to consumers. Research suggests that Canadians are dining out at dinnertime earlier, with 4 pm to 5:59 pm seeing a 25 per cent1 rise in seated diners to date, year over year (YoY). Whether this is a result of today’s flexible working hours or perhaps Canadians making the most out of early bird discounts and happy hours, it’s a key factor for restaurateurs to consider when planning labour and operations.
Data also indicates that group dining is on the rise, with parties of six or more seeing an increase of 24 per cent to date, YoY.1 Matt Davis, Senior Director at OpenTable, notes, “We see this trend as a representation of the changing dining habits of Gen Zs and Millennials, who primarily want to dine out in groups.” Consumer research also supports this, revealing that 60 per cent of Millennials are planning to dine out in groups more frequently in 2025 compared to 2024, which is higher than the national average of 45 per cent.2
Reservation technology has evolved to provide invaluable data, helping restaurants increase revenue. Davis gives an example of how this might work:
A restaurant may believe that a table of four requires a turn time of two hours, however, reservation technology captures turn times, eliminating assumptions and allowing restaurants to accurately determine these times. So, if the data shows that a four-top only requires a turn-time of one hour and forty-five minutes, on average, this can allow the restaurant to add another turn on that table and ultimately increase revenue. This type of insight is critical for operators to deliver on these diner experiences while maximizing their margins.
For restaurateurs looking to improve guest experiences before, during, and after a restaurant visit, today’s reservation technology offers 24/7 service, so diners don’t need to wait for the restaurant to open to be engaged. Ahead of their visit (and afterwards), diners can reach out to restaurants with direct messaging, offering a faster, easier, and more convenient way for guests and restaurants to communicate, which helps ensure a seamless visit before guests even step into the restaurant.
AI can also play an important role in improving the guest experience, impacting visitors before and during the visit. With features allowing restaurants to answer every single call for 24/7 support, the team frees up valuable time to focus on face-to-face, in-person engagement. “Technology is not replacing human interaction in restaurants but enhancing it, alleviating some of that pressure, which gives restaurateurs more time to focus on doing what they do best - delivering incredible dining experiences,” says Davis.
Following a diner visit, this technology creates guest profiles so restaurateurs can keep track of useful information such as dietary restrictions, preferences, and special occasions to enhance their next experience. Small, simple personalized touches like greeting diners by name upon arrival can leave a lasting impression and help operators stand out.
How can restaurants lean into reservation technology for the best results? Davis suggests that reducing walk-ins and expanding online and phone bookings to secure reservations and capture data may offer a stronger strategy for success.
Davis also stresses the importance of minimizing cancellations and no-shows as a priority for restaurants to secure revenues, allocate staff, and optimize operations. Mitigating this using technology like credit card holds to book reservations and deposits, alongside policies that deactivate reservation privileges for repeat offenders, can help hold diners accountable and follow through on expected restaurant revenues.
While balance is important, restaurants need to be adaptable in a place like Canada, where traffic can be impacted by factors like rapid weather changes or unexpected gridlock on the roads. Leveraging reservation technology can help operators be better prepared for what’s to come in the foodservice future.
CUSTOMER EXPERIENCE
Today’s customer experience is heavily influenced by technology, from beginning to end, starting before the visit even occurs. Research shows that 28 per cent of Canadians rely on some type of technology or digital media to influence what they eat and where they buy it. “Restaurants need to place themselves on the digital path-to-purchase as consumers either actively search or passively encounter your brand and menu online,” confirms Emma Balment, Director, Food and Beverage Group, Ipsos.
Similarly, digital ordering has become a table-stakes option, and even though only 11 per cent of orders may be placed through digital means right now, it has come to be expected and is still a driver of growth going into the remainder of the year. Optimizing this technology will help operators stay ahead of the curve as savvy early adopters.
57 per cent of restaurants have rewards and loyalty apps, and 81 per cent of consumers would join a restaurant loyalty app if it were offered. Loyalty programs have become the most popular way to take a
Sources
restaurant up on a deal, now accounting for a quarter of all redeemed deals and driving growth well into 2025. This technology benefits the user by offering exclusivity and ease of access, and provides restaurateurs with valuable data on guest preferences, order history, visit stats, and more.
Balment also addresses managing customer fragmentation, as food and beverage trends over the past couple of decades have been characterized by broader themes of diversification, exploration, and personalization. She advises that there is no “one-size-fits-all” offer, and constant menu variety can be dizzying for leading global chains and smaller operations alike, so thoughtful consideration needs to be taken to adopt technology that will enhance the customer experience. Tools like digital menus, signs, and table talkers can more easily display and promote the variety these trends require and ease the burden on servers’ knowledge and upselling.
“The restaurant industry is primarily a very personal one,” Balment cautions. “As with any trend, operators must first ask themselves the degree of participation that is the best fit for their brand and customers.” While over a quarter of restaurant guests are eager to be the first to try out new technology, and with the correct adoption it can enhance operations and guest experiences, research suggests that 58 per cent of Canadian adults feel that technology is hurting their lives and trust for companies using AI is only at 35 per cent.
Before investing in any new technological advancement, restaurant operators need to consider how it adds to the human experience as opposed to replacing it. As challenges abound and competition builds, rushing to adoption may hinder, rather than help, the success of your restaurant.
1. OpenTable looked at seated diners from online reservations from all active restaurants on the OpenTable platform in Canada, per time slot and party size, from January 1 - April 9, 2025, and compared it to the corresponding period in 2024.
2. An online survey was conducted by PureSpectrum among 1002 Canadian consumers. Within this sample, major cities were weighed for direct comparison. The research fieldwork took place between October 25 and November 4, 2024.
THE CULINARY FEDERATION’S
À LA MINUTE
THE CF WOULD LIKE TO THANK AND RECOGNIZE OUR NATIONAL PARTNERS
TURNING THE TIDE 2025 CONFERENCE
A celebration of Maritime culinary magic
THE 2025 CULINARY FEDERATION CONFERENCE in Moncton, NB was more than an event, it was a delicious, soul-stirring celebration of the East Coast’s vibrant culinary heart. Anchored in Maritime warmth and legendary hospitality, the conference showcased how local traditions, ingredients, and bold new ideas are transforming Canada’s food scene: one tide, one plate, one story at a time.
From the very first bite to the final standing ovation, attendees were swept into a whirlwind of flavour, camaraderie, and coastal charm. The conference set the table for collaboration, connection, and culinary creativity — all served with a generous helping of Maritime magic.
HIGHLIGHTS INCLUDED:
• A dynamic partnership with Savour NB, sharing their powerful Growth Accelerator and Mentorship Program, paving new paths for local food entrepreneurs.
• Culinary Competitions that brought the heat, from a fierce Welcome Reception showdown featuring Senior Chefs from across the country, to Young Chef battles and a lightning-fast Quick-Fire Challenge.
• Education that nourished the mind and palate: A warm fireside chat with esteemed Chef Michael Smith kicked things off with wisdom and wit. Thought-provoking panels explored everything from the power of local food to kitchen inclusivity and the future of culinary tourism.
Breakout sessions offered real-world tools and inspiration — from mastering sustainable seafood, to building your brand like a "Chef Boss," to
• A bustling Product Showcase featuring 40 exhibitors (25 proudly local) that turned the venue into a marketplace of innovation and flavour.
• A foot-stomping, spoon-clanking East Coast Kitchen Party, complete with live music, laughter, games, and, of course, delicious eats.
• A day of immersive local tours that captured the wonder of New Brunswick, from the oceanfloor marvels of Hopewell Rocks to a rugged Cooking in the Wilderness adventure, from the mystery of Magnetic Hill to lobster boats slicing through salty waves.
The week wrapped with the President’s Dinner and Awards Night, where we raised our glasses to the chefs, partners, and dreamers who made this week so memorable.
To our Culinary Federation family, thank you. Your passion, creativity, and commitment made this gathering extraordinary. A special shoutout to the newly reimagined CF NB branch, whose efforts went above and beyond at every turn to make this a truly magical, unforgettable experience.
This is what being part of the Culinary Federation is all about: growing, sharing, creating and lifting each other up – one dish, one dream, one tide at a time.
Want in on the adventure?
Go to www.culinaryfederation.ca/en/membership OR contact your local branch at www.culinaryfederation.ca/en/contact to learn more!
SAVE THE DATE
Culinary Federation 2026 National Conference May 24-28, 2026 Waterloo, ON
discovering the wellness wonders of Sea Buckthorn.
DAY TWO
By Ivan Milenovic, CF Central Region Young Chef Representative
DAY TWO OF OUR NATIONAL CONFERENCE kicked off at the Delta Hotel by Marriott Beausejour. Each year, a large group of Canadian chefs gathers somewhere across the country to connect, grow together, mentor the next generation, and honour those who built the foundation of our industry.
We began day two with a warm welcome from our National President, Ryan Marquis, reflecting on the powerful emotion that fills a room of chefs united under Canada’s largest chefs' association. For many young chefs, this is their first or second time attending, while others have been part of this tradition for decades - no surprise for an organization that’s been around for over 60 years!
We then moved into a Fireside Chat with Chef Michael Smith, who shared insights about his one-of-a-kind establishment, The Inn at Bay Fortune, renowned for its food, service, and work culture. The session dove into the importance of a positive work environment and the excellence that grows from creating one.
We then engaged in the panel discussion: Turning the Tide: Canadian Maritime Cuisine and the Future of Local Foods. Our panel included Maxime Gauvin (Executive Director of Savour NB), Chef Michael Savoie (Les Brumes du Coude), Stéphane LeBlanc (Lobster Fisherman/ Homesteader), Jessica Frenette (President of Birds Hill Wagyu), and Angela MacDougall (Fundy Farms), moderated by Dorothy Long of Canadian Food Focus. Together, they explored how chefs and local producers in Atlantic Canada are reshaping Canadian cuisine through local seafood, foraged ingredients, and traditional foodways.
After a short but tasty break courtesy of the Delta Beauséjour culinary team, we jumped into an engaging conversation with Elle Asiedu (Executive Director) and Corporate Chef Philman George, both well-respected within the Culinary Federation. Guided by our favourite MC, Pete Bombaci of the GenWell Project, we were introduced to The Re-Seasoning Coalition (TRSC). This organization is dedicated to uncovering solutions that work for all equity-deserving groups through research, programming, and community engagement, and they are currently offering a must-try e-learning course: Equity & Empowerment in Foodservice.
We then returned to Chef Michael Smith and a panel titled Hospitality of the Maritimes: Welcoming the World through Food! In this panel, Chef Chris Aerni (Rossmount Inn) emphasized the importance of building menus that reflect identity and stressed the significance of building trusted relationships with producers. “You have to walk the farms to see what’s coming up and build your menu around it.” Chef Michael echoed this with stories from his
eight-acre farm, where he cooks over open flames. As he says, “Authenticity always sells!”
Zach Everett of Magnetic Hill Winery reflected on the early days, when winemaking was still illegal in New Brunswick, and described his role in helping change the law.
We also heard from Jillian Somers, CEO of Destination Moncton-Dieppe, whose amazing support helped bring the conference to Moncton, and Paul Moores of Shediac Bay Lobster Tours. Then, it was time for a quick lunch before diving back into an action-packed afternoon.
At midday, the choices were exciting! Canada Beef hosted a Steak Guide Tasting featuring eight different cuts. Sabrina Falone (@SFcreative) led a session for chefs ready to level up on social media: Social Media for Chefs Who Mean Business! Dean Cumings from Speerville Flour Mill explained the benefits of stone-milled organic flour. Meanwhile, Jean-François Daigle (Beausoleil Oysters) and Mike McGlone (Afishionado Fishmongers) led a session on sustainable seafood practices.
Before we headed out for a special five-course dinner by Atelier Tony, we finished with a dynamic talk by CF’s own Mark Thompson: How to Sell Yourself Like a Chef Boss!
It was a long, rewarding day at the conference. And as the evening wound down, the Hospitality Suite filled up with chefs and industry folks, relaxing, networking, and building new connections who looked forward to the next day to learn, grow, and share even more!
DAY THREE
By Sue Cahoon, CF Western Region Young Chef Representative
AT 40 (SHH DON'T TELL ANYONE), I sit in a bit of a unique spot: technically still a “young chef” in some circles, but with enough years behind me to have weathered a few storms. Walking into the Beauséjour Ballroom that morning, surrounded by peers, mentors, and nextgeneration culinary leaders, I felt both grounded and excited; it was a day packed with inspiration.
The morning kicked off with the Young Chef Competition, and the talent on display was absolutely next level. Eight young chefs from across the country brought their A-game, and I could see the intensity in their eyes. It wasn't just about cooking; it was about representing their regions, their mentors, and their roots. The pressure was real, but so was the pride. I was in awe of the technique, the plating, and the way they told their stories through food. Watching it unfold reminded me of how far I’ve come and how important it is to keep pushing forward, even (and especially) when it’s hard.
While the competitors worked hard, the trade show filled the room next door with energy. Rows of suppliers, producers, and equipment reps showed off everything from innovative plant-based proteins to precision gear that made my inner kitchen nerd very happy. I had some incredible conversations; real, honest talks about what’s next for our industry. We spoke about sustainability, supply chain realities, and what’s changing in how we feed our communities. I left that room with new contacts, ideas, and quite a few product samples stuffed in my tote bag!
Later in the day, things kicked into high gear with the Quick-Fire Challenge, a whirlwind of knives, burners, and mystery ingredients. Watching chefs think on their feet and pivot in real time was exhilarating. It was less about perfection and more about instinct and trust in your training, in your teammates, and in yourself. I was reminded how important those gut reactions are in our craft, especially when you’re under pressure and time is tight.
But beyond the competitions and vendors, what struck me most about the day was the community. I had conversations with chefs from across the country - some I’ve admired from afar, others who were just starting out. We shared stories, swapped tips, and offered each other encouragement. These moments (those hallway chats, the late-afternoon debriefs over coffee) are where the real magic of this conference happens.
The Federation talks a lot about growth, connection, and legacy. Wednesday brought all of that into focus for me. I saw a generation of chefs not only hungry to prove themselves, but also eager to learn, to collaborate, and to build a better culinary future together.
DAY FOUR
By Rebecca van Bommel, CF National Young Chef Liaison
THURSDAY MORNING of the conference, I woke up a little extra tired, having just spent three days jam-packed with conference activities, but also extra excited as today was arguably the best day of all: it was Tour Day!
Every year, on the final day of the conference, we get to step outside of the hotel meeting rooms, take a break from the stress of competitions, temporarily toss aside our chef jackets, and embark on a tour of choice. Each tour shares a few common key characteristics: activities feature special local offerings, relate to the culinary field, show off the beauty of the area, and teach its attendees something new.
This year’s choice of tours included:
• The Local Brix Experience: A trip to a vertical farm, wine and cocktail tastings, interactive culinary demonstrations, and a gourmet lunch.
• The Gourmet Trail: A tour of a processing facility, a wine tasting at a local winery, and lunch.
• Shediac Bay Lobster Tour: A visit to the Lobster Interpretation Centre, an excursion on a lobster boat, and a lobster-based lunch.
• Cooking in the Wilderness: A journey through fields, forests, and
rivers to learn the art of foraging, a fireside cooking demonstration, and lunch.
• Turning the Tide Tour: A trip through Hopewell Rocks, a tour of a farm, a craft beer tasting, and a traditional Maritime lunch.
I chose to partake in the Turning the Tide Tour. I grew up a mere 300 km from Hopewell Rocks but had never taken the opportunity to experience it. I figured it was now or never, and I could not pass up this opportunity!
We embarked at 8:30 am and drove approximately 30 minutes to Hopewell Rocks Provincial Park. Timing is key here as Hopewell Rocks is known for its high tides, reaching up to 16 metres high, but when the tide is out, you can actually walk along the ocean floor. When we arrived, the air was chilly and breezy, despite the hot sunny day, and the tide was out, allowing us complete ocean floor access. We met our tour guide, who, through his wealth of knowledge, made me realize that everything I thought I knew about tides was wrong. We walked across the beach and marvelled at the vastness of the rocks, the depth of the ocean, and the beauty of nature.
After our hike, we were treated to a delicious traditional oceanside Maritime lunch, seated on the patio. This consisted of lobster rolls
stuffed to the brim with fresh, local lobster, seafood ravioli, Maritime ceviche, maple bars with whipped cream, and local wine and beers.
Following lunch, and a quick stop at the gift shop, we made our way to Fundy Farms in Hillsborough. Fundy Farms is a market garden in the Bay of Fundy, with an emphasis on sustainable farming and living, permaculture practices, seed saving, and producing delicious and healthy food. They experiment with different crops and products and produce whatever they can from the land. They operate a small farm stand which runs by the honour system. Some of the amazing products produced by Fundy Farms include a variety of fresh fruits and vegetables grown without pesticides, honey and maple syrup, popcorn, teas, eggs, jams and preserves, candles, body scrubs, and more!
We indulged in some fresh rye bread from a local bakery, generously spread with local cheese, and sampled an array of craft beers and a seltzer from a local brewing company. We could not have asked for more perfect weather to experience the beauty of the area, learn some fun facts about tides, and indulge in delicious local cuisine.
With the new memories fresh in my head and sand still lingering in my shoes, I boarded the bus back to the hotel and made my way to my room to freshen up for the final hurrah: the gala. Not only did the
gala encompass a multi-course indulgent meal and presentations of awards to some truly talented and valuable members of the Culinary Federation, but it also allowed me the chance to talk about the highlights of my tour day, while hearing from my friends and colleagues who chose to attend different tours. We all gathered to dine, celebrate, and recount our experiences.
While I cannot speak firsthand about the other tours, I can say that from what other members described, the Shediac Lobster Bay Tour was an incredible firsthand experience of what it takes to get lobster from sea to table. The water was smooth, and the traps were full. The menu on the Cooking in the Wilderness Tour was delicious and plentiful, and there was success with the foraging excursion as well. The Gourmet Trail Tour had no shortage of delicious wines to taste, and the processing facility was impressive on many levels. The Local Brix Experience was fun, interactive, and educational.
Most importantly, outside of the tours, the ballroom echoed with exclamations of what an amazing day and fantastic week it was overall, how great it was to see everyone from our extended culinary family, and how much we are looking forward to next year’s conference and tour day.
The Culinary Federation gives professional chefs and cooks from across Canada an opportunity to connect locally, nationally and internationally with culinary peers – to network and learn from each other, give back to the local community and mentor up-and-coming professionals.
Member Benefits:
– Connections and networking through local branch events and annual conference
– Chef certification programs
– Cost savings and promotions from national and regional partners
– Member o ers from: Park ‘n Fly, Rogers Mobility, Johnson/Belair Insurance, Entegra, TrainCan, In the Weeds and so much more .... For more information and to join our culinary community, click the QR code or go to: www.culinaryfederation.ca
AL FRESCO Dining
Creating the perfect patio ambiance for all seasons
By Lisa Farris
A well-designed patio can significantly enhance a restaurant’s appeal, providing guests with an inviting outdoor dining experience. Tailoring your patio ambiance to the season can create a serene spring escape, lively summer hotspot, cozy autumn retreat, or festive winter oasis. A thoughtfully curated outdoor space not only maximizes occupancy but also boosts customer satisfaction and drives foot traffic.
Here’s your guide to crafting the perfect seasonal patio experience:
Spring
As temperatures rise, diners flock outdoors to enjoy the fresh air and sunshine. Here’s how to make your restaurant’s patio an irresistible springtime destination:
A playlist that complements the season: Soft, acoustic tunes like indie folk or gentle jazz enhance the spring vibe and encourage a relaxed dining experience.
Lush greenery for a natural appeal: Spring is the perfect time to incorporate plants into your patio décor. Hanging flower baskets, potted herbs, and seasonal blooms like tulips and hyacinths add a vibrant and inviting touch.
Light and airy furnishings: Swap out dark, heavy seating for lighter furniture with pastel cushions or floral patterns. Opt for breathable fabrics such as linen and cotton to enhance guest comfort.
Soft lighting for evening dining: Lanterns, string lights, and solar-powered LED
lights can create a warm and cozy ambiance, extending patio dining hours into the evening.
Fresh aromas to enhance the experience: Incorporate aromatic plants like lavender, rosemary, and jasmine around the patio to create a pleasant and refreshing atmosphere for diners that doesn’t interfere with their dining experience.
Summer
During peak outdoor dining season, your patio should be a lively and comfortable
gathering place. Here’s how to make it a top choice for summer dining:
Warm, vibrant background music: Latin jazz, tropical house, and upbeat acoustic tunes create an energetic yet relaxed vibe on your patio with lively rhythms and beats.
Comfortable and spacious seating: Provide a mix of tables and lounge seating to accommodate both casual and formal dining. Invest in weather-resistant cushions and umbrellas for guest comfort.
Shade and cooling solutions: Shield diners from the summer heat with large umbrellas, pergolas, or retractable awnings. Consider installing misting fans to keep the air cool.
Bright and bold décor: Infuse energy into your patio with vibrant cushions, tableware, and decorations. Colours like turquoise, yellow, and coral can create a cheerful dining experience.
Outdoor bar and grill options: Boost revenue by offering an outdoor bar or grill station. A live cooking element or summer cocktail menu can attract more customers and enhance the dining experience.
Fall
As the air cools, transform your patio into a snug and inviting dining spot that encourages guests to relax and enjoy the crisp air. Here’s how to keep them warm, comfortable, and eager to stay a little longer this season:
Pleasant tunes perfect for fall: Smooth blues, indie folk, and soft acoustic covers bring warmth to the setting, creating an inviting atmosphere for guests to relax and linger through crisp fall evenings.
Layered textiles for comfort: Introduce plush seat cushions, throw blankets, and outdoor rugs in warm hues like burnt orange, deep red, and brown to reflect the season’s charm.
Fire features for warmth: A fire pit, patio heaters, or an outdoor fireplace can make your patio comfortable even on chilly nights, drawing guests in to enjoy cozy dining experiences with your fall menu.
Seasonal décor and scents: Enhance the atmosphere with pumpkins, dried flowers,
and autumn-inspired centrepieces. Scented candles or diffusers with cinnamon, apple, or nutmeg notes can further enrich the experience and complement the enduringly popular pumpkin spice flavours.
Warm and inviting lighting: Opt for ambient lighting, such as string lights, lanterns, and candles, to create an intimate and welcoming environment as the evenings grow longer.
Winter
Don’t let colder temperatures keep diners away! Here’s how to transform your patio into a winter wonderland to attract guests even in the off-season:
Seasonal melodies for warmth and festivity: Soft jazz, mellow blues, slow folk, and acoustic ballads create an intimate environment perfect for long meals during
the colder months. Sprinkle in holiday tunes for a festive vibe.
Heated comfort for year-round dining:
Layer seating with fleece blankets and faux fur cushions for extra coziness.
Weatherproof furnishings: Choose
ADIANFOOD FOCUS .ORG
winter conditions while maintaining an elegant aesthetic.
Festive and seasonal décor: Decorate with twinkling lights, evergreen wreaths, and holiday-themed table settings to create a festive atmosphere that encourages guests to celebrate the season.
Warm beverages and seasonal menu additions: Offer a special winter menu with hot drinks like mulled wine, gourmet hot chocolate, or specialty teas to entice customers to dine outdoors despite the cold.
THE FINER DETAILS
No matter the season, certain features can enhance your patio’s ambiance and attract guests consistently:
• High-quality outdoor furniture: Invest in durable, weather-resistant furniture that can be easily updated with seasonal décor.
• Keep things clean: Investing in a surface protection solution can keep decks, walkways, and other surfaces cleaner and looking their best.
• Smart lighting solutions: Install dimmable lights that can shift from bright summer evenings to soft winter glows.
• Versatile heating and cooling: Consider patio heaters, fans, or misting systems to keep your space comfortable in all weather conditions.
• Live entertainment and music: A wellcurated playlist or live music events can enhance the dining experience and attract more customers.
By thoughtfully adapting your restaurant’s patio for every season, you can create an inviting outdoor dining experience that keeps customers coming back all year long.
Lisa Farris is the Head of Advocacy & Industry Relations for Soundtrack. She is recognized for her innovative approach to leveraging music and technology to transform how brands, entertainment, and consumers engage, from startups to nationally recognized companies.
WE DON’T BREW OUR BEER FOR THE AWARDS. BUT HE DOES!
Our brewmaster, Andrew Kohnen, threw away a successful career in logistics to pursue his dream of reconnecting with the brewing roots of his family. This carried him to the UK’s prestigious Brewlab in Sunderland, England, where he procured the alchemy that would drive his signature brewing style.
He took what he could from there and ventured to Scotland, Cornwall, and ultimately to Krefeld, Germany, working in the same brewery that had belonged to his ancestors. He came home to Canada for Hockley.
You could call it dumb, but we call it destiny.
Brewmaster
THE SECRET OF SUCCESS
Making the mindset shift to optimize your profits
By Doug Radkey
Sales don’t pay your bills; profits do. In an industry that is obsessed with topline revenue and social media impressions, we often forget the number that really matters: your bottom-line profits.
It’s easy to boast about a small independent restaurant generating $1.5M in revenue, for example, especially when average guest spend is at an all-time high. But if you’re walking away with just four to six per cent net profit (or worse) and losing money month over month, then are you really operating a successful restaurant?
As we move into a new era of operations, it is imperative that we look to change the conversation around what it really means to be successful.
Let’s talk about profitability in real terms, and how you can take your restaurant from being just average to being an industry leader by understanding where your money is going, what your numbers are actually saying, and how to make the strategic shifts that lead to scalable success.
WHERE ARE WE NOW?
(AND WHERE SHOULD WE BE?)
According to recent data from Restaurants Canada, the average restaurant profit margin in Canada lies between just four and six per cent, with many sitting closer to their break-even point or even worse, they’re losing money.
But where should your restaurant be? For a healthy, sustainable business, your restaurant should be producing a net profit margin of 15-20 per cent (or more). Using that $1.5M restaurant as the sample, that would be $225K to $300K in profit versus the average of $60K to $90K (or less).
Is this an easy feat? Definitely not. But is it possible to reach? Absolutely. Reaching this benchmark requires strategic clarity, high levels of discipline, and a complete mindset shift. It means no longer chasing vanity metrics. It means understanding that every dollar spent or every dollar earned must have a purpose.
Let’s explore the real drivers of profit and the strategies to optimize them.
FOOD COSTS: BEYOND PERCENTAGES TO CONTRIBUTION MARGINS
Most operators think about food costs as a percentage, shooting for what’s been the industry standard of 28 to 32 per cent (depending on their concept). And while that’s a good foundational start, it’s certainly not the full picture.
There’s theoretical food cost, which is what it should cost to produce a dish, and actual food cost, which is what it ends up costing you after you factor in waste, theft, spoilage, and portioning issues. If you’re not constantly comparing theoretical vs. actual, you’re bleeding money without even knowing it.
But let’s go a step deeper and look at contribution margin. A dish with a 35 per cent food cost but a $12 contribution margin may be more valuable than a 25 per cent dish with only $4 in profit within your sales mix. Again, percentages don’t tell the whole story.
How can you use contribution margins to your benefit? You can engineer your menu around high-profit drivers and feature high-margin items in your marketing and staff training program while removing or repricing your lowmargin underperformers.
Remember, profit isn’t about selling more. It’s about selling smarter. Even a smaller, smarter menu beats a bloated one every single time. The mindset shift: Simplify to amplify.
LABOUR: THE TRUE COST OF A PAYCHECK
The second biggest expense in any restaurant? You guessed it, it is your labour costs. But again, the percentages you are likely accustomed to are just part of the equation.
Yes, labour cost should typically fall between 25 and 30 per cent of revenue before benefits and taxes for a healthy overall profit margin. But that alone doesn’t tell you whether your team is truly contributing to the bottom line.
Let’s look at the dollar contribution per labour hour. In other words, ask
yourself how much revenue each labour hour is generating. Tracking this helps you align scheduling with revenue patterns while reducing unnecessary overtime by spotting inefficiencies and then identifying team members who are high performers.
This isn’t about cutting shifts; it’s about aligning labour with demand throughout the day.
The mindset shift: Ensure your payroll is a performance investment.
RENT CONTROL: NEGOTIATE HARD TO MAXIMIZE YOUR MARGINS
Yes, your real estate is fixed, but the impact it has on profitability can be a game changer.
As a rule of thumb, rent should not exceed six to 10 per cent of gross revenue. Any higher, and you’re going to be squeezing profit from every other area just to survive.
If you’re already locked into a lease, look at how you can maximize foot traffic and sales per square foot. What is your marketing strategy? Can you expand into other revenue streams, such as delivery or catering? Can you rent out your space for events or collaborations? Can you curate unique guest experiences to turn slow periods into profitable dayparts?
And if you’re in negotiations for a new space, don’t be afraid to push hard. Use your feasibility study and other data as leverage. Present your case and look to build a long-term partnership with your landlord.
The mindset shift: Rent isn’t just a line item; it’s a long-term commitment that defines your margins. Set it up strategically or be stuck paying for it both financially and mentally for years to come.
TECHNOLOGY AND AUTOMATION
Profitability isn’t just about cutting costs. It’s about controlling costs while selling the right items at the right price, at the right time. We now live and operate in a time where there is no excuse for not knowing your numbers to make data-informed decisions.
Your tech stack is not just for novelty; it must be part of your profit strategy. With the right technology for your
concept, you can schedule based on demand using AI tools, optimize inventory management to reduce waste, automate your ordering process, and use guest data to personalize your marketing.
The mindset shift: Technology isn’t here to replace the human touch; it’s here to streamline everything behind it so you can focus on what actually moves the needle towards higher profits.
THE PROFIT MINDSET: LEADING WITH DISCIPLINE
As you review your P&L or develop your next forecast, ensure to work toward these benchmarks:
F&B: 28 per cent
Labour: 28 per cent
Rent: 6 per cent
Tech: 1.5 per cent
Marketing: 5 per cent
Other: 8.5 per cent
These numbers total 77 per cent (23 per cent Earnings Before Interest, Taxes, Depreciation, and Amortization) minus eight per cent average depreciation other, equalling 15 per cent net profit.
“Profit is what gives your business life.”
While that may be the ideal equation, at the end of the day, profitability isn’t just about math; it’s about leadership.
It’s about making tough calls on pricing, saying no to low-performing items and inflated menus, training your team to think like owners, and setting a standard for both excellence and accountability. If you don’t lead with profit in mind, your team won’t either.
Because here’s the truth: Profit is what gives your business life. It allows your business to serve your community. It strengthens the entire ecosystem. Profit is what allows you to reinvest, grow, and build something that lasts while living the lifestyle you want and deserve.
YOUR PROFIT IS YOUR STORY
Sales are a vanity metric. Your profit tells you whether your systems work. Whether your pricing strategy is sound. Whether your team is aligned. Whether your leadership is effective.
So, let’s stop chasing volume for the sake of ego. Let’s start designing hospitality businesses that are lean and intentional while driving profits of at least 15 per cent.
When you get it right and when every dollar is tracked, every decision is strategic, and every part of your operation is aligned - that’s when the magic in this industry happens.
That’s when your restaurant becomes a legacy brand.
Doug Radkey
speaker on all things bars, restaurants, and boutique hotels. He is on a mission to revolutionize the way hospitality businesses start, stabilize, and scale all over the world by aligning strategy, programming, and coaching to deliver what’s needed most - strategic clarity. For more information, visit krghospitality.com
Tigrato Shred technology for remarkable blister coverage & uniformity
SAFE space
Fire safety and prevention programs are a must for restaurants
By Ryan Hall
Maintaining safety while delivering innovative cuisine with exceptional service is paramount to any restaurant operation. Achieving a balance can be challenging, but without a steadfast focus on safety as a founding principle, the risks become too great to build long-term success and memorable dining experiences.
Given the non-stop activity in a commercial kitchen, where heating causes a complex series of physical and chemical changes to occur to both the food and the environment (such as room temperature, air quality, and combustible grease byproducts throughout), prioritizing its cleanliness can greatly impact health, safety, and overall operational efficiency. Frankly, it’s a priority you can’t afford not to prioritize.
Fire safety and prevention programs are not just regulatory requirements in any municipality, they are fundamental to ensuring the overall well-being of
A BLUEPRINT FOR THRIVING HOSPITALITY TEAMS
Building a legacy of care, resilience, and success
By Kimberly Flear
Building a culture of care isn’t about quick fixes or surface-level perks; it’s about embedding longterm strategies into the DNA of your business. Not only does a positive company culture foster loyalty, boost employee satisfaction, and encourage productivity, but it’s also great for business.
Here’s how to get started:
SETTING THE TONE AT THE TOP
A thriving culture begins with intentional, committed leadership. If you’re not modelling care and balance, how can you expect your team to believe in it?
Define your mission: Create a clear vision for employee wellbeing that aligns with your business goals and core values. For example, "We are committed to fostering a workplace rooted in respect, integrity, and collaboration, where our team thrives mentally, emotionally, and professionally." Demonstrate balance: Show your team it’s okay to take breaks and prioritize mental health. Share how you handle stress or lead by example with manageable work hours.
Train for emotional intelligence: Invest in leadership development that teaches managers how to recognize and respond to the needs of their teams. Leaders who prioritize wellbeing see 23 per cent higher employee engagement than those who don’t.
CREATING SYSTEMS THAT WORK FOR YOUR TEAM
Operational chaos is a breeding ground for burnout. Resilience starts with designing systems that make life easier for your staff. Offer predictable scheduling: A Harvard Business Review study found that offering flexible, predictable schedules increased employee retention by 30 per cent, and there are apps that can help streamline schedules and give staff more control.
Streamline workflows: Evaluate your daily operations. Could automating inventory management, introducing digital prep lists, or simplifying menu execution reduce unnecessary stress?
Provide the right tools: Outdated POS systems, broken equipment, or unclear processes can make your staff’s job harder than it needs to be. Restaurants that implement digital task boards to streamline daily prep can see an increase of up to 20 per cent in efficiency, as well as significantly reduced miscommunications. Investing in the right tools is an investment in your team’s efficiency and happiness.
ADDRESSING THE WHOLE PERSON
Your team isn’t just showing up to earn a paycheck; they’re bringing their full selves
“Resilience starts with designing systems that make life easier for your staff.”
to work. Supporting the whole person fosters loyalty, engagement, and trust.
Emotional resilience training: Offer workshops that teach stress management, mindfulness, and conflict resolution. These skills help your team navigate the high-pressure environment of hospitality.
Mental health resources: Partner with local counselling services or introduce an Employee Assistance Program (EAP). Make sure your team knows how to access these resources confidentially.
Physical wellness: Healthy staff are happy staff. Provide nutritious meals, ergonomic workstations, or even short breaks to stretch during long shifts.
BUILDING BELONGING AND COLLABORATION
In an industry that thrives on teamwork, a sense of connection can be the difference between a team that survives and one that thrives.
Recognition programs: Celebrate wins regularly, whether it’s a shoutout during pre-shift meetings or small tokens of appreciation.
Peer support networks: Pair new hires with experienced team members for mentoring. This not only helps with onboarding but also builds trust and camaraderie.
Team-building activities: Create opportunities for connection outside the workplace, like team dinners, charity events, or collaborative projects.
EMBEDDING A WELLBEING COACH: THE SECRET WEAPON
One of the most impactful strategies is embedding a coach within your organization. This role isn’t about HR policies or enforcing rules, it’s about creating a safe space for staff to feel heard, supported, and guided.
A wellbeing coach can:
Bridge communication gaps: Coaches act as neutral third parties, helping to resolve conflicts and address concerns before they escalate.
Identify patterns: By working closely with staff, they can spot recurring issues like burnout, communication breakdowns, or operational inefficiencies.
Foster resilience: Coaches provide tools and strategies for navigating stress, improving mental health, and building emotional resilience.
The impact of this approach can’t be overstated. In organizations that invest in internal coaching programs, employee engagement increases by 60 per cent, and turnover rates drop by nearly 50 per cent.
THE RIPPLE EFFECT OF THRIVING TEAMS
When you invest in your team’s wellbeing, the benefits cascade across your entire operation with:
Enhanced retention: Supported staff are 4.6 times more likely to stay with your organization.
Elevated service quality: Thriving employees deliver standout guest experiences, which translates to repeat business and glowing reviews.
Increased profitability: Restaurants with high employee satisfaction see a 21 per cent increase in overall profitability, according to Gallup research.
THE FIRST STEP IS YOURS
Creating flourishing teams is a proven strategy. The tools, resources, and solutions are within your reach; it’s about having the courage to take that first step.
If you’ve ever wondered what’s possible when you truly invest in your team, the answer is simple: transformation. The real question is, are you ready to build a legacy of care, resilience, and success?
Kimberly Flear, a vibrant soul in the world of recovery, Founder of Last Call Coaching, and author of the eBook Recipe for Thriving Teams, spent two and a half decades in the restaurant industry, defining the path she gratefully walks upon today - being of service to those in service.
Eating through the ages
Comparing Gen Z and Boomer dining habits
By Jessica Brill
Getting to know your customer is not a new concept for restaurant operators, but the generational gaps can be broad, leaving restaurateurs working hard to attract all ages. With Gen Z representing 23 per cent of commercial foodservice visits last year, we’re looking at how they compare to Boomers, an age group that’s considered influential in the modern marketing era.
Let’s first define the age groups: Gen Z were born from 1997 to 2012, while Boomers (previously referred to as Baby Boomers) were born from 1946 to 1964. “Gen Z is the driving force behind many of the biggest trends in foodservice today. They are shaking up the norms set by the Boomers and defining the future of foodservice,” confirms Vince Sgabellone, Foodservice Industry Analyst at Circana.
Traffic talk
In 2024, Gen Z made up 23 per cent of restaurant visits (up about one per cent from the year before), while Boomers accounted for 19 per cent (down about one per cent from the year before). Seven per cent of these visits were delivery orders for Gen Z, while delivery made up only three per cent of Boomer visits.
Where are they visiting? Gen Z is most likely to turn to smaller, emerging QSR chains rather than the biggest chains, as they search for new, exciting, different, and globally inspired food trends. This sector captures 22 per cent of Gen Z visits versus 14 per cent from Boomers.
Gen Z is the most likely to use retail channels for their foodservice visits (convenience/gas stores, grocery stores, department stores),
and this is mostly about quick and convenient grab-and-go snacks. Boomers will use these channels just six per cent of the time, while these make up 13 per cent of Gen Z visits. Conversely, Boomers are the most likely to visit FSRs, making up a 32 per cent share of their visits versus just 18 per cent for Gen Z.
On the tech side
It’s no surprise that Gen Z uses their digital devices to place their foodservice orders much more than Boomers (16 per cent versus six per cent). While most of this is generational, it’s also likely related to that FSR frequency.
Gen Z-ers are most likely to order delivery as they enjoy the quick convenience of digital ordering. They are also less likely to have access to a car and thus are accustomed to using delivery to get what they want. This differs greatly from Boomers and their preference for dining in.
What’s trending on menus?
The chicken sandwich craze that began pre-pandemic continues across all cohorts; however, this menu item is twice as popular among Gen Z (ordered in six per cent of visits) as with Boomers (ordered in three per cent of visits). Likely influenced by social media, this item is continuing to grow in popularity with the younger cohort.
Breakfast sandwiches, another popular menu item, are equally popular with both cohorts, ordered during six per cent of visits for Gen Z and seven per cent for Boomers. However, other traditional plated breakfast items like bacon, eggs, and hashbrowns are two to three times more likely to be consumed by Boomers, demonstrating again the difference between the ease of graband-go items versus sitting down to a meal.
Beverages are perhaps one of the most divergent trends between these two cohorts. Boomers are all about the brewed coffee; 33 per cent of their foodservice visits include one versus just 20 per cent for Gen Z. Gen Z, however, is all about choice, variety, global flavours, and cold beverages. This age group is driving many of the latest beverage trends, including bottled water, iced/ frozen/slush coffee, non-carb beverages (fruit drinks, lemonade, energy drinks), juice, and smoothies.
When we look at spending, Boomers spend the most per visit ($9.14), which is one of the reasons they are still courted by the foodservice industry, and Gen Z spends the least ($7.61), but they’re growing.
Knowing your customer is a vital part of restaurant operations, and these two generations are worth studying for a targeted approach to running your business.
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