Podcast Series: The C-word

As this year’s UGSRP intern, I decided I wanted to explore the social aspect of sustainability, and focused on the industry’s culture and the expectations it has of recent grads and soon-to-be grads. As a fifth year student with experience in the food and beverage industry, I wanted to find out if what my peers … Continue reading Podcast Series: The C-word

A&W, A Leader in the Quick Service Restaurant Industry

A&W is Canada's second largest quick service restaurant (QSR) burger chain. This study looks into A&W's business practices and ability to maintain and develop the business around changing consumer preferences. More specifically, A&W looked at millennials and used this generation to reposition and differentiate themselves towards a market that is changing the ways of the … Continue reading A&W, A Leader in the Quick Service Restaurant Industry

The Tipping Point – Is There a Fair Share?

There has been considerable discussion around the ownership of gratuities left in restaurants.  Recently, two high profile media stories reported servers complaining about having to pay the house a share of their tips.  There is also a Private Member’s Bill in Ontario that would forbid restaurants from taking any share of tips from servers. The … Continue reading The Tipping Point – Is There a Fair Share?

Bread: A business case for change in foodservice

This report takes an in depth look at bread service in restaurants and banquet facilities from both operator and consumer points of views. The paper hopes to highlight how operators in these facilities can become more environmentally responsible, with as emphasis on food waste management. Read more here: Bread Project