A Reality Check for Canadian Restaurant Operators
The Canadian restaurant industry is thriving, yet many operators are struggling to turn a profit. Despite rising sales, inflation-adjusted growth remains minimal, leaving business owners overworked and frustrated. The key to breaking this cycle? A fundamental shift in how we view and train restaurant staff. Servers and bartenders aren’t just order takers—they’re your sales team. By equipping them with the right skills, strategies, and incentives, you can boost revenue, enhance customer experiences, and finally see real profitability. It’s time to stop spinning your wheels and start running your restaurant like a business—because your success depends on it.
IPA Overload: Why Your Beer Menu Is Costing You Money
India Pale Ale (IPA) has long been the darling of craft beer drinkers, but is an IPA-heavy beer menu actually hurting your business? While this hop-forward style has dominated taps for decades, relying too heavily on it can limit revenue potential and weaken the customer experience. The truth is, a well-curated beer selection should enhance your food menu, offer tiered pricing, and tell a compelling story—all of which are impossible with six near-identical IPAs on tap. Understanding beer styles beyond IPA can improve guest satisfaction, drive sales, and ultimately increase profitability. It’s time to rethink your draft lineup and start maximizing your beer program’s potential.
Pouring Profits: How to Choose the Right Beers for Your Bar
Maximizing the profitability of your tap list starts with more than just filling your lines with beer. It’s about strategically choosing brews that enhance your business across four key areas: Quality, Productivity, Profitability, and Marketability. By focusing on beers that align with your menu, drive upsells, and carry premium margins, you can ensure that every beer you serve contributes to the bottom line. Remember, a well-curated tap list is an investment, and when executed thoughtfully, it can transform your beer program into a powerful revenue generator.
Stop Serving Sour Beer: Why Clean Lines are the Key to Perfect Pints
A bad pint can ruin your entire bar’s reputation, but did you know that dirty beer lines are often the culprit? Regular line cleaning is a small investment that prevents sour, vinegary flavors, keeps your customers happy, and protects your bottom line. Don’t let dirty lines cost you — learn why and how to maintain your draught system.