Alberta’s minimum wage increase forcing operators hands to ‘rethink tipping’

I have just come back from Calgary where I spoke at a Restaurant Canada forum on the pending Alberta Minimum wage increase.  One of the major initiatives of the new NDP government in Alberta has been to increase minimum wage for all employees to $15.00 by Oct 1, 2018. Currently, general minimum wage in Alberta … Continue reading Alberta’s minimum wage increase forcing operators hands to ‘rethink tipping’

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?

What are the Lessons from the Earls Beef Imbroglio?

We saw in the news yesterday that Earls Restaurants has announced that they have sourced the beef they want for a portion of their Canadian restaurants from Canadian suppliers. Earls apologized for not working harder to find Canadian product and committed to finding more Canadian product that meets their specifications. They did not say they … Continue reading What are the Lessons from the Earls Beef Imbroglio?

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

The Chase Group commits to more plant based menu items

We’re not sure if it was Dan Barber and his book “The Third Plate” that has started the shift in the menu design of higher-end restaurants but there certainly is a movement in place and  now a Toronto based company is helping  lead the charge. Last month exciting news was made by Toronto's Chase Hospitality … Continue reading The Chase Group commits to more plant based menu items

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?

B Corp Movement – Part 2: Our Own Journey to Certification

By: Kristen Cavanagh, Neighbourhood Group of Companies See Part 1 here. Upon researching the certification a bit more, as a restaurant group, it became obvious to us that this was going to be challenging. How were we going to certify in an industry that is notorious for under paying their workers, requiring they work long … Continue reading B Corp Movement – Part 2: Our Own Journey to Certification

B Corp Movement – Part 1: B the Change!

What the B Corp Movement is All About - Part 1: B the Change! By: Kristen Cavanagh, Neighbourhood Group of Companies It’s pretty tough these days trying to navigate your way through the many different certifications companies can attain and even harder knowing whether they are authentic. When a product plasters “natural” “organic” “free trade” … Continue reading B Corp Movement – Part 1: B the Change!