Operations Archives - Page 4 of 11 - Brand Points Plus Canada

Category: Operations

Menu engineering: beyond the math to digital restaurant menus

Menu engineering, the process restaurateurs use to analyze the cost and popularity of menu items and adjust pricing to maximize profitability, is more important than ever for Canada’s foodservice operators.  The industry faces many challenges in this late-pandemic period, including staffing shortages, supply issues and rising costs. As patio season winds down, consumer hesitancy about...

Menu engineering, the process restaurateurs use to analyze the cost and popularity of menu items and adjust pricing to maximize…

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Small restaurant, BIG presence – does size matter?

Is your small restaurant the place that locals most often name following the phrase, “You have to eat at …”?…

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Hiring restaurant employees: Make the most of your hiring strategies

The perennial challenge of staffing in the labour-intensive foodservice industry has only been exacerbated by the COVID-19 pandemic. Widespread staffing…

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The art of food plating – top tips to raise your plates to new heights

You don’t need a fine art degree to execute beautifully presented plates. Somewhere between Chicago restaurant Alinea’s Da Vinci-esque attention…

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Frozen Seafood – a fresh perspective on food costs

Canadians long for the sight, sound, smell and taste of the sea no matter the season or how close they…

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