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.