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Turning Slow Nights into Profit Nights

Turning Slow Nights into Profit Nights Every restaurant has its quiet nights. Maybe it’s the early week lull or that slow shoulder between lunch and dinner. But those low-traffic periods are actually hidden opportunities — moments to create buzz, test promotions, and strengthen loyalty. With creative planning and strategic marketing, off-nights can become reliable revenue...

Turning Slow Nights into Profit Nights Every restaurant has its quiet nights. Maybe it’s the early week lull or that…

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Predictive Scheduling: The Smart Way to Cut Restaurant Overtime Costs

Predictive Scheduling: The Smart Way to Cut Restaurant Overtime Costs Matching labour to demand is one of the hardest parts…

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Designing Shareable Fall Appetizers and Platters

Designing Shareable Fall Appetizers and Platters As evenings cool, diners crave connection and cozy experiences. Shareable fall appetizers and platters…

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Serve Warmth, Sell Value: Why Comfort Food Matters This Fall

Serve Warmth, Sell Value: Why Comfort Food Matters This Fall As summer fades, the craving for warmth returns. Diners want…

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Restaurant Survival Guide: Menu Strategies Diners Will Appreciate

Restaurant Survival Guide: Menu Strategies Diners Will Appreciate Inflation is squeezing Canadian restaurants. Proteins, produce, and utilities are more expensive…

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