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Articles sur Restaurants

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A waitress wears a mask while carrying drinks for guests inside the Blu Martini restaurant in Kingston, Ont., in July 2021. THE CANADIAN PRESS/Lars Hagberg

Worker shortage? Or poor work conditions? Here’s what’s really vexing Canadian restaurants

Should the chronic hiring struggles of Canadian restaurants be referred to as a labour shortage, or can it be more accurately portrayed as a retention issue fuelled by a lack of decent work?
An effective approach to allergy communications is for servers to ask customers about food allergies. (Shutterstock)

3 ways restaurant staff and customers can communicate to prevent food allergy reactions

Dining out can be risky and stressful for people with allergies, in part because many restaurant employees lack the training, skills and confidence to manage food allergies safely and effectively.
Tipping, a popular cultural practice in Canada, can have hidden consequences for food service workers. (Shutterstock)

At the tipping point: It’s time to include tips in menu prices as restaurants reopen from COVID lockdowns

Tipping has often-overlooked consequences for food service workers. The industry should turn its attention to underlying issues if it wants to ensure a sustainable future.
A food delivery worker wearing a face mask to help curb the spread of COVID-19 is framed by a large public art installation while riding a bike in Vancouver in November 2020. THE CANADIAN PRESS/Darryl Dyck

Governments must work with restaurants on a no-fee delivery app

Food delivery apps are here to stay. That means governments must support restaurant association efforts to create a no-commission-fee delivery app option — during the pandemic and beyond.
Residents of Denver’s Five Points neighborhood protest in 2017 outside a coffee shop that posted a sign celebrating gentrification. Patrick Traylor/The Denver Post via Getty Images

In changing urban neighborhoods, new food offerings can set the table for gentrification

Hip food offerings can signal that a neighborhood is gentrifying – especially when they repackage traditional foods for wealthy white eaters.

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