6th Annual UGSRP Symposium Recap

On February 7th, the University of Guelph’s Sustainable Restaurant Project welcomed the community to our annual symposium. This year’s theme was Responsible Seafood in Restaurants and reflected on how consumer choices are affecting our oceans. We welcomed industry professionals who have been working towards a common goal of providing consumers with the choice of responsible … Continue reading 6th Annual UGSRP Symposium Recap

Are we hiring the wrong servers?

We've all heard the stories about restaurants hiring attractive young servers and forcing them to wear "sexy" clothes. Research suggests that many factors, including the server's appearance, increase the size of the tip paid at the end of the meal. That makes the server happy but is it good for the restaurant? A new paper … Continue reading Are we hiring the wrong servers?

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

Is Tipping Contributing to Gender Inequity in Restaurants?

Gender inequity in restaurant management has been in the news again recently. While there has been a lot of hand wringing and finger pointing, there has been much less discussion about what, if anything, we should do about it. It is relatively clear that restaurant management is dominated by men (we have recent survey data … Continue reading Is Tipping Contributing to Gender Inequity in Restaurants?

5th Annual Symposium Recap

The 5th Annual University of Guelph Sustainable Restaurant Project Symposium took place on Tuesday, March 15th with this years theme being “Making a Difference”. This year’s symposium highlighted three restaurant groups that have made significant changes in their respective quests to become more sustainable. Speakers included Dr. Mike von Massow from the University of Guelph, … Continue reading 5th Annual Symposium Recap

Part 3: Certified B Corp

By: Kristen Cavanagh, Neighbourhood Group of Companies Click here to read Part 1 & Part 2 We are so happy to announce that the Neighbourhood Group of Companies is officially a certified B Corp! The Woolwich Arrow Pub, Borealis Grille & Bar Kitchener, Borealis Grille & Bar Guelph and Miijidaa Café + Bistro have just added … Continue reading Part 3: Certified B Corp

What’s the Beef?

The uproar around the Earl’s beef announcement is not surprising but the invective is been disappointing. I thought I’d reflect on what I see (based on our research and my experience) what the real issues are and how we might move forward. Apologies – it’s a bit of a long one. Is “Humane” a red … Continue reading What’s the Beef?

The Case for a Service Charge

I’ve had frequent discussions on the emerging trend to get rid of tipping.   Many people whose opinion I respect argue that the best approach is to simply raise prices. They cite Danny Meyers and his Union Square Hospitality Group’s announcement that tipping will disappear in their restaurants to be replaced by higher prices. My friend … Continue reading The Case for a Service Charge

Is the new Ontario Tip Law a good thing? Maybe not.

There’s been buzz again about the bill to ban employers from taking a share of tips. While Michael Prue was defeated, the bill has been revived by the Liberal MPP who beat him. There appears to be broad support as it heads off to committee for discussion. The basic premise is the “employers” cannot take … Continue reading Is the new Ontario Tip Law a good thing? Maybe not.

No Tipping? Now What?

The no tipping movement seems to be gaining momentum. We’re hearing multiple stories about restaurant groups (Danny Meyers’ Union Square Hospitality Group) and individual restaurants pledging to move away from tipping.   There are a number of good reasons: The ability to distribute wages more equitably – particularly to pay kitchen staff more and to improve … Continue reading No Tipping? Now What?