Cross-Training Staff to Survive Shortages

Smart Staffing for Lean Times: Why Cross-Training Works

With labour shortages and rising wage pressures continuing across Canada’s restaurant industry, independent operators need practical ways to stretch limited staffing resources without hurting the guest experience. One of the most powerful strategies? Cross-training.

By equipping your team to wear multiple hats, you improve flexibility, reduce payroll strain, and increase morale—all while maintaining service quality.

Why Cross-Training Is a Must-Use Strategy

A recent Hospitality Canada HR Report highlights that nearly 60% of independent operators cite staffing flexibility as their top need during busy or unpredictable shifts. Cross-training helps ensure smoother operations, faster service, and greater adaptability during last-minute callouts or seasonal staff turnover.

Key Benefits of Cross-Training

1. Greater Scheduling Flexibility
When employees can switch roles, such as servers assisting with takeout, or cooks helping prep, scheduling becomes simpler and more efficient. This reduces overstaffing and minimizes disruptions during callouts.

2. Faster Service with Smaller Crews
Cross-trained team members can help avoid bottlenecks. For instance, a server who can quickly plate or run food supports the kitchen during peak times, maintaining flow and guest satisfaction.

3. Reduced Turnover and Improved Morale
Learning new skills gives employees a sense of growth. It keeps the job fresh and gives high performers a clear path to more responsibility. This investment in your team shows you’re serious about their development—and they’ll repay you with loyalty.

4. Lower Labour Costs Without Cutting Quality
Rather than hiring more part-time staff, train existing employees to handle secondary tasks. It’s an upfront time investment that delivers ongoing savings.

Tips for Effective Cross-Training

• Start with natural overlaps: Servers and hosts, line cooks and dish staff.
• Keep training short and focused: Micro-sessions or shadowing shifts work well.
• Offer incentives: Reward staff who master new skills with bonuses or preferred shifts.
• Build confidence: Use low-pressure shifts or side tasks first, then move to higher-impact responsibilities.
• Celebrate adaptability: Recognize and praise flexible team members in team meetings or on shift schedules.

INSIGHTS Tip: Document Processes

Don’t rely on verbal instructions alone. Use simple checklists or how-to sheets for common tasks—how to plate a dish, how to log into POS, how to check a guest out. This creates consistency and helps new team members onboard faster.

In a time of staffing challenges, flexibility is your greatest asset. Cross-training turns your team into a more resilient, efficient, and motivated crew, ready to deliver great service no matter what comes your way. And when you combine a flexible team with the savings and rewards from Brand Points PLUS, you’re setting your restaurant up to thrive, even in lean times. Learn how Brand Points PLUS can help you save more, earn more, and keep your team inspired.

Patio Profits: Are You Doing These 5 Things?

As summer winds down, independent restaurants still have a golden opportunity to turn patios into powerful profit drivers. The right combination of environment, menu strategy, and guest experience can boost per-visit spend while deepening customer loyalty. The goal isn’t just more traffic, it’s also more value from each seated guest.

Why This Matters

According to the OpenTable Canada Dining Trends Report, outdoor dining now accounts for up to 30% of total seasonal revenue for full-service independent restaurants. But profitability doesn’t come only from filling seats, it comes from increasing dwell time and average cheque size. With food and labour costs on the rise, late-summer patio service needs to drive results.

So how do you keep guests relaxed, engaged, and ordering just one more round?

5 Smart Ways to Extend Dwell Time and Boost Revenue

1. Create an Atmosphere Guests Don’t Want to Leave

Think lighting, comfort, and music. Add string lights, umbrellas, potted plants, and cozy seating cushions. A well-curated playlist at low volume sets the tone. Bonus points for misting fans during hot days or fire tables in the evening. Guests stay longer when it feels like a mini escape.

Operator Tip: Offer cozy blankets or branded shawls on cool nights to make guests feel welcome and encourage another drink while they linger.

2. Bundle Shareables and Summer Sips

Design shareable bundles that combine appetizers with drinks: think nacho platters + pitcher of margaritas, or charcuterie board + flight of local craft beers. These bundles feel like better value, encourage group ordering, and typically carry higher margins.

Go further by offering late-afternoon “wind-down” deals or post-dinner sippers like dessert wines or house-made digestifs. A special after-dinner cocktail or coffee pairing can easily add $8–12 per guest.

3. Use QR Codes to Speed Up the First Order

Mobile menus and QR code ordering reduce wait times and get drinks flowing faster. They also give guests more time to browse full offerings—upping the odds they’ll explore the dessert list or try a premium cocktail.

Consider adding “Patio Exclusives” to the QR code menu and test out rotating, limited-time items that encourage exploration and repeat visits.

4. Offer Light Entertainment or Mini Events

From acoustic sets to themed trivia nights, small-scale entertainment draws guests in and keeps them seated longer. If full live music is too much, consider hiring a local acoustic duo for Sunday brunch or partnering with a craft brewery for a Friday tasting flight takeover.

Idea: A “Peach & Pinot Patio Pairing” event showcasing fruit and wine pairings can boost per-guest spend while creating buzz.

5. Train Servers to Suggest One More Thing

Encourage your team to suggest one final drink, coffee, or shareable dessert before dropping the bill. A warm recommendation—“Our house-made gelato is perfect right now”—can lift revenue without being pushy.

To support this, run staff incentives tied to upsells: reward the most successful patio server of the week with a $25 gift card or dinner for two.

INSIGHTS Tip: Late Summer is Your Menu Moment

Update your patio menu to include hyper-seasonal ingredients like Canadian peaches, tomatoes, corn, and herbs. Not only do these ingredients taste great and photograph well, they’re affordable and appeal to the growing “Buy Canadian” mindset.

Promote partnerships with your local, Canadian-owned foodservice distributor to further highlight your support of local. Guests notice restaurants that speak up about community and sustainability.

Seasonal Swaps, Smarter Profits: Rethink Your Late Summer Menu

When food costs rise, independent restaurants need menu flexibility. Late summer offers a unique opportunity to pivot toward profitable seasonal ingredients and rethink costly staples. Smart swaps and tighter ingredient control can protect margins while keeping dishes fresh, on-trend, and appealing.

Why Late Summer Is Your Sweet Spot

By August, diners are craving lighter meals after peak barbecue season. Meanwhile, local produce is at its best and most affordable. Leveraging late-summer harvests can help you cut food costs without compromising flavour or value.

Smart Ingredient Swaps to Try Now

Here are cost-saving replacements that maintain guest appeal:

• Premium Beef Cuts → Pork Cuts: Pork tenderloin, shoulder, belly, and centre-cut pork chops offer rich flavour at a lower cost. These cuts provide versatility across multiple menu types; from hearty mains to globally inspired small plates.
• Lettuce Greens → Hearty Summer Veg: Reduce lettuce by incorporating roasted zucchini, corn, and tomato into salads or bowls.
• Seafood Staples → Sustainable Alternatives: Replace salmon with other sustainable alternatives, such as trout, char, catfish, and mussels which are just as appealing!
• Imported Fruits → Canadian Stone Fruits: Feature Canadian sourced peaches, plums, and cherries in desserts, cocktails, and breakfast specials.

Cross-Utilize Ingredients to Reduce Waste

One of the most effective strategies to increase profitability is cross-utilization. For example:

• Roasted corn can appear in tacos, salads, and soups.
• Fresh herbs can be used for compound butters, house vinaigrettes, and plate garnishes.

Simplify Your Menu for Efficiency

Now’s a great time to trim underperforming items. A tighter, more seasonal menu improves kitchen flow, reduces inventory waste, and highlights profitability.

INSIGHTS Tip: Highlight What’s Good

Seasonal swaps provide a perfect opportunity to “Buy Canadian.” Promote dishes made with Canadian produce, cheese, or proteins, and don’t forget to shout out your Canadian foodservice distributor partners.

Sweet Summer Delights: Desserts for Your Restaurant’s Summer Menu

As the days grow longer and the temperatures rise, diners seek more than just air conditioning and cold drinks, they’re craving refreshing, light, and satisfying desserts that celebrate the flavours of the season. For restaurants, this is the perfect time to showcase seasonal produce, creative presentation, and cool textures that elevate the summer dining experience. Here are some top dessert ideas that strike the perfect balance between indulgence and refreshment, ideal for any summer menu.

1. Fruit-Forward Favourites: Summer is peak season for berries, stone fruits, and melons. These naturally sweet and colourful ingredients shine in lighter desserts and offer a healthier indulgence that appeals to wellness-conscious diners.

• Berry Shortcake – A twist on the classic strawberry shortcake using a mix of berries, whipped cream, and a buttery biscuit or sponge cake.
• Peach Cobbler (served chilled) – Baked ahead and chilled for a refreshing twist, served with a scoop of vanilla bean ice cream.
• Watermelon Granita – Light, icy, and super hydrating—perfect as a palate cleanser or a standalone dessert.

For a cost-effective and lasting option, try Alasko frozen fruits! They go from farm to freezer in 24 hours, preserving freshness, flavour, and nutrients! Find them in our loyalty products, or click the link here: Alasko | BP+ Products

2. Frozen and Chilled Treats: Nothing cools off your guests like a frozen dessert. These options are crowd-pleasers and often easy to batch-prepare in advance.

• Gelato & Sorbet Trio – Offer rotating seasonal flavours like mango, coconut, lemon basil, or raspberry. Serve in elegant glassware for a refined presentation.
• Ice Cream Sandwiches – Freshly made cookies (think lavender sugar, chocolate chip, or snickerdoodle) filled with artisan ice cream. Not sure where to find great premade cookies and cookie dough? Check out English Bay cookies from Cérélia! With an array of flavours and baked varieties, they will have what you need. Check them out in our program here: Cerelia | BP+ Products
• Affogato – A scoop of gelato with a shot of hot espresso poured over it. The perfect blend of cold and warm, bitter and sweet.

3. Tropical Temptations: Exotic flavours evoke a vacation vibe, and summer is the perfect time to lean into that escapism.

• Coconut Panna Cotta – Creamy, light, and tropical—served with a passionfruit glaze or pineapple compote.
• Mango Sticky Rice (with a twist) – This Thai classic can be adapted for a fine-dining menu with black rice or a coconut foam.
• Pineapple Upside-Down Cake (mini versions) – Individual portions that are easy to prep and plate. Check out Pantry Shelf’s variety of pineapple types to make this dish extra delicious! Find them and their products here: Pantry Shelf | BP+ Products

4. No-Bake and Lightly Baked Options: These are ideal for kitchens looking to reduce oven use during hot months, and guests who want something sweet without feeling weighed down.

• No-Bake Cheesecake Cups – Mason jars or ramekins layered with graham cracker crumble, whipped cheesecake filling, and fresh fruit. For a great cream cheese option, visit Lactalis on our page, and find what delicious dairy products they have to offer that take your desserts to the next level! Find them here: Lactalis | BP+ Products
• Lemon Tartlets – Light citrus curd in a crisp shell, topped with a fresh mint leaf or candied zest.
• Chilled Chocolate Mousse – Rich, yet airy—made summer-friendly with a hint of orange zest or chili.

Refreshing, flavourful, and visually appealing desserts can become summer showstoppers on your restaurant’s menu. Whether you’re going for rustic charm or elegant flair, incorporating seasonal ingredients and chilled textures will keep your guests coming back for more.

2025 Cocktail Trends Restaurant Operators Shouldn’t Miss  

As diners continue to crave unique and memorable experiences, your cocktail menu is a powerful way to set your restaurant apart. From zero-proof innovation to unexpected flavour fusions, 2025 is serving up some bold new trends in the world of mixology. Here are the cocktail trends worth shaking (or stirring) into your bar program this year. 

1. Elevated Zero-Proof Cocktails: The non-alcoholic movement is far from a fad; it’s now an essential part of any well-rounded drink menu. This year, expect to see: 

• House-made zero-proof spirits using botanicals, teas, and spices. 

• Complex no-ABV cocktails that mimic the depth of traditional drinks. 

• Spirit-free pairing menus to accompany tasting menus. 

Pro tip: Label them as “zero-proof” or “crafted non-alcoholic cocktails” to better highlight the artistry and elevate guest perception. 

2. Global Flavour Profiles: International inspiration is taking over the cocktail scene. Look for ingredients like: 

• Yuzu, shiso, and miso from Japan. 

• Tamarind, cardamom, and rosewater from South Asia. 

• Smoky mezcal, tepache, and mole bitters from Latin America. 

Incorporate these flavours with storytelling behind the ingredients to connect with adventurous guests. 

3. Savoury & Umami-Forward Cocktails: Savoury drinks are making waves this year, moving beyond the Bloody Mary. Think: 

• Tomato water martinis 

• Mushroom-infused bourbons 

• Umami-packed syrups made from soy, seaweed, or roasted vegetables 

These work especially well with food-friendly concepts like tasting menus or chef-driven bars. 

4. Eco-Conscious Cocktail Crafting: Sustainability is influencing every corner of the kitchen, and now the bar too. In 2025, guests expect: 

• Repurposed ingredients (e.g., citrus peels for infusions, aquafaba instead of egg whites) 

• Nationally sourced spirits and seasonal garnishes 

• Minimal-waste garnishing and reusable decor 

Highlight these practices on your menu or via social media for added appeal. 

5. Retro Recipes with a Modern Execution: Nostalgia is trending hard. Classic cocktails from the ’70s, ’80s, and even early 2000s are getting modern upgrades: 

• Blue lagoon with clarified citrus and artisan curaçao 

• Espresso martinis with single-origin cold brew and house liqueurs 

• Piña coladas with coconut fat-washed rum 

Add a contemporary twist with upgraded ingredients and elegant presentation.

6. Tableside and Interactive Cocktails: In the TikTok era, drinks need to be as shareable as they are sippable. Consider: 

• Smoke-filled cloches or bubble-topped drinks 

• Mini cocktail flights 

• DIY garnish or infusion options brought to the table 

It’s all about creating that “wow” moment and giving guests a reason to snap and share. 

Final Shake: 
Your cocktail program is more than a menu, it’s a storytelling tool, a revenue driver, and a differentiator. By embracing these trends with creativity and authenticity, you’ll not only meet customer expectations—you’ll exceed them. 

Cheers to a flavourful, forward-thinking 2025!