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This summer, Quebec restaurants can start charging a $10 fee per customer for groups of five or more who fail to show up for their reservation or to cancel at least three hours in advance.

No-show fees, which were previously not permitted in Quebec, are authorized under certain conditions throughout the rest of Canada. Is it a good idea to apply these charges to your customers?

The first thing to consider is just how much these unfulfilled reservations are costing the industry. According to an estimate by the Association Restauration Québec (ARQ), no-show reservations can cost restaurants anywhere from $50,000 to $100,000 per year.

However, it’s important not to assume that no-show fees will provide a sufficient source of income to compensate for these losses. Rather, the measure is a way to encourage customers to take the time to cancel their reservations in time for their table to be given to someone else.

According to case law on the subject, fees need to be reasonable in order to be seen as legally acceptable. For example, some authorities prohibit restaurants from charging fees equal to or greater than the amount that customers would have paid had they shown up.

This type of charge is relatively unpopular with customers. According to a survey by Research Co., 58% of Canadians think restaurants are not justified in charging patrons who don’t honour their reservations. Considering this data, a high no-show fee could dissuade some customers from making reservations at your restaurant in the future.

Clearly indicate fees

To be legally binding, no-show fees need to be clearly indicated to customers at the time of the reservation. It’s a good idea to use an online booking platform that requires users to click a button to confirm that they’re aware they’ll be charged if they fail to honour their commitment. The amount of the charge should be clearly stated.

These platforms are also an easy and efficient way for customers to cancel an existing reservation—a key part of introducing such a policy.

You can charge a fee for over-the-phone reservations as well, but it may be more difficult to get paid if the customer objects to the bill.

For this type of fee, online platforms facilitate the process. For example, they can request a deposit or provisional payment from the customer’s credit card to complete the reservation.

However, it’s important to be very careful when processing and storing credit card information. This personal data could be stolen in the event of a cyber attack, which could result in hefty fines and legal proceedings.

Despite these constraints, no-show fees are a proven way to hold customers accountable for failing to cancel a reservation. At first, some customers may be upset when this kind of policy is introduced, but most will get used to the idea once they understand the impact that no-shows can have on the survival of their favourite restaurant.

With their spectacular coastal scenery, authentic culture and festivals, warm hospitality and regional cuisine, Nova Scotia, New Brunswick and Prince Edward Island boast numerous attractions that stimulate the Maritime tourism industry and economy every year.

According to a survey by CAA-Québec, 44% of Quebecers plan on travelling outside the province in 2025. Travel in Canada outside Quebec accounts for 30% of travel intentions. A popular summer destination, the Maritimes can expect a busy period in the coming months, with 2025 forecasts exceeding 2024 results.

Investing in tourism

In February 2024, the Government of Canada and the Atlantic provinces sought strength in unity and signed the Atlantic Canada Agreement on Tourism (ACAT), a four-and-a-half-year, $30 million agreement, applicable until 2028, to promote tourism in the region. This investment aims to strengthen the competitiveness of Atlantic destinations (the Maritimes and Newfoundland & Labrador), improve their accessibility, encourage year-round tourism from here and abroad, and support local businesses.

Meanwhile, Nova Scotia is investing a further $4.5 million in 2025 towards programs to support its tourism businesses and communities, including marketing, digital adoption and product development. Last year, the province welcomed two million visitors and took in $3.5 billion in tourism spending.

In 2025, according to the CBRE Hotels Canada Industry Outlook, the Canadian hotel sector will see its highest expansion rate since 2019. In fact, the national hotel supply will increase by 1.4% thanks to the addition of 6,500 rooms, which could meet rising demand and improve accessibility for visitors. In 2024, the national hotel inventory went up by fewer than 3,000 rooms, or just 0.6%.

Canada’s domestic tourism on the rise

According to the Alliance de l’industrie touristique du Québec, trade and political tensions between Canada and the U.S. will lead to a significant drop in Canadian travel south of the border this year. A poll by market research firm Leger showed that nearly half of Quebecers planning a trip to the U.S. in 2025 have cancelled or changed their plans, opting instead for Canadian destinations to avoid travelling abroad, where their dollar is weaker.

Other Canadians, including from British Columbia and Ontario, share a similar sentiment, choosing to travel within the country rather than to the US. The Maritime tourism industry should take advantage of this Canadian pride, according to an article by CTV News. Leigh Forrest, general manager of the Rodd Grand Hotel in Yarmouth, Nova Scotia, says bookings are already higher than in 2024, thanks to an increase in Canadian visitors.

Meanwhile, Europeans are showing more interest in the region, and Americans seem to be continuing to travel north without any significant changes in behaviour. Every indication points to a promising tourism season for the Maritimes, which already saw record numbers in 2024.

For example, Halifax Regional Municipality sold roughly 1,629,000 hotel nights—a 2.6% increase from 2023. Revenue per available room (RevPAR) is expected to rise by 2% in 2025, with a slight boost to average daily rates (ADR) and stable occupancy.

Ports in the region have also seen a rise in the number of cruises and passengers. For example, Halifax welcomed 201 cruise ships in 2024, while Sydney, a cruise port in Nova Scotia, saw a record number of 117 ships. With cruises scheduled from March to November, the 2025 season looks outstanding.

If you run a hotel or restaurant in one of the Maritime provinces (New Brunswick, Nova Scotia or Prince Edward Island), you’re probably actively gearing up for the tourist season. Manage your reservation system efficiently, update your website, plan your staffing requirements, prepare your supplies, and everything should go smoothly!

Summer is right around the corner, and so is patio season. But customers with pets aren’t always clear on whether their companions can join the party. In recent years, Canadian legislation around pets on patios has become more flexible, with provinces now more open to welcoming them in outdoor spaces.

As of May 2022, amendments to Alberta’s Food Regulation allow food establishments to accept dogs into outdoor areas such as patios, without prior approval from a public health inspector. The regulation stipulates, however, that operators must “continue to follow local municipal bylaws regarding dogs.”

Previously, pet owners were most often limited to restaurants and patios with railings to which they could tie a leash.

Since the pandemic, provincial governments have been looking for ways to accommodate four-legged companions in public spaces. This can be attributed to an increase in the number of pet owners. Recent data from the Canadian Animal Health Institute shows that 41% of Canadian households own a dog.

Flexible regulations

In Quebec, a province with new legislation allowing dogs on patios, some restaurants have been accommodating pet owners when they feel their space “allows” it—when there’s room between tables, or when there’s a place to tie a leash without disturbing other patrons. The relaxed regulations give restaurants more freedom, but those preferring to keep pets off their patios are under no obligation. In other words, it’s now up to operators.

“More choice for consumers and more competitive businesses” was Ontario’s approach as it set out to reduce regulatory burdens for dogs on restaurant patios as of January 1, 2020.

Moving over to the Maritimes, Nova Scotia has allowed dogs on patios since March 30, 2021. At the time, the province saw this as a way to help an industry that had been severely hit by the pandemic. As is the case in Quebec, it’s a management right, meaning it’s up to business owners to authorize pets or not. In New Brunswick, lists of dog-friendly places are a popular request. Most establishments accept dogs, large or small, as long as they’re kept on a leash no more than 1.8 metres long.

Similarly, Vancouver and British Columbia do not require businesses to allow pet dogs in their outdoor dining areas. Operators can even choose to allow only certain types of dogs. However, pet-friendly patios are legally required to have a separate entrance that does not involve bringing animals inside the establishment.

Despite minor differences between the provinces, Canada is making efforts to welcome dogs into outdoor dining areas, beyond the spaces already reserved for them. Specialized websites such as BringFido.ca provide lists of pet-friendly establishments. Of course, service dogs are allowed everywhere, as long as the applicable legislation is respected.

You know it better than anyone. Restaurant operators use wine pairing as a marketing tool not only to optimize the customer’s dining experience, but to boost profits. Wine lists are a must, but adding new beverages to your menu can help bring in additional revenue.

Beer, cocktails, mocktails, kombucha, sake, tea, cold-pressed fruit or vegetable juices, flavoured water, fermented drinks and other homemade concoctions…Countless products with or without alcohol can be a substitute for wine. These options are a way for mixologists to show off their creativity as they strive to enrich the experience for customers without overwhelming their taste buds.

Beer pairing: a growing trend

In recent years, beer has become more popular on the food scene as a sophisticated alternative for wine. In fact, it’s no longer only being served before, but also during the meal.

Light, fruity beers, for example, typically blonds or whites, pair well with light dishes such as salads, fish or seafood. Sour beers tend to go with fresh cheese dishes, salads or light desserts. Darker beers like stouts and porters can be served with richer dishes, braised meats, chocolate desserts or mature cheeses. The bitter, aromatic profile of a hoppy IPA can balance out a spicier dish. Lambic-style beers, on the other hand, are ideal for rich, sweet-savoury foods such as foie gras or grilled meats with fruity sauces.

Are you a restaurant whose chefs and sommeliers like to pair dishes with local beers? The current trend is to focus on craft beers, which offer diversity and the freedom to experiment.

You can attract new customers by organizing beer tastings or workshops on the art of food and beer pairing. This fun, educational activity shows that beer can be both casual and sophisticated, while complementing food as well as wine does. Remember to offer non-alcoholic beer, which is becoming more and more popular.

Cocktails and mocktails

These days, you can’t have one without the other. As cocktails carve their place in the pairing world, be sure not to overlook mocktails. Both types of beverages can be crafted to complement a particular dish. Practically speaking, mocktails require more preparation than simply uncorking a bottle of wine or cracking open a beer. But the depth they can add to a flavour profile makes them well worth the effort. Depending on the dish and how you want to enhance it, you can go from salty to sweet, from bitter to floral, or even add smoky notes.

Crafting a cocktail or mocktail means inventing a tailor-made drink for a culinary specialty. Both drinks, with their blends of fruit, syrups, fresh herbs and vegetables, offer endless creative opportunities. Your bartender, or better yet your mixologist, can have fun creating innovative recipes by mixing original, seasonal ingredients. Presentation is key, along with colours, ingredients and accessories. If it’s true that we eat with our eyes first, can we not say the same for drinks? For customers, a visually impressive drink is usually worth the extra dollar.

Soft pairing is all the rage

The term “soft pairing” refers to the practice of matching non-alcoholic drinks with food. People may choose not to consume alcohol as a month-long challenge, or because of a prescription drug, allergy or diet. Whatever the reason, these drink options are a sophisticated, palate-pleasing alternative to alcoholic beverages.

Kombucha, which became a real fad for consumers, as well as the lesser-known water kefir and kvass, are three fermented drinks you can try pairing with your menu. Kombucha is tea-based, slightly acidic and fizzy, offering a refreshing taste that can balance out fatty or spicy dishes. Water kefir tends to go best with fish, salads and lighter meals. As for kvass, a fermented beverage made from rye bread, its slightly sweet and sour flavour is perfect for rustic dishes and grilled meats.

You can also offer your customers green or black tea, soothing infusions, homemade ginger ale, lemonade or herb-infused drinks to go with their meal. Other options include freshly squeezed fruit juices, which pair perfectly with light or vegetarian dishes, and vegetable juices for heartier recipes. For desserts or spicy recipes, you can try whole-milk or plant-milk beverages.

Why not serve cider, sake or a mocktail with a meal? With the variety of drinks out there today, with or without alcohol, along with creative mixology techniques, the pairing possibilities are endless. To elevate your customers’ sensory experience and invite them to discover new flavours, you can even offer different options for each part of the meal, from the starter to the main course and dessert, all while boosting your sales. Cheers!

A hot topic in the U.S. this winter has been egg prices, which have doubled or even tripled in some areas, forcing chains like Waffle House to add a surcharge on eggs in order to stay profitable.

Meanwhile, egg prices have remained very stable in Canada, despite the country’s producers facing the same situation that caused price surges south of the border—the avian influenza outbreak.

Avian influenza mainly affects birds, but also other livestock and, in rare cases, even humans. The disease has been sweeping through both countries since 2022.

To combat the spread of the virus, Canadian and American authorities have implemented a drastic but effective policy—when an infected bird is identified, the whole flock in that chicken farm is immediately euthanized. The procedure can be very costly for large-scale operations with hundreds of thousands or even millions of hens, and these types of farms account for the bulk of U.S. egg production.

In fact, our southern neighbours have already had to euthanize 168 million hens as a result of 1,670 outbreaks. That’s over 100,000 hens per outbreak!

Canada’s typically smaller family operations have been much less affected. With 511 outbreaks, less than a third of the U.S. total, Canada has only had to euthanize 14.5 million birds, or 8% of those culled south of the border.

On average, each outbreak in Canada requires 28,500 hens to be euthanized.

A robust system

Temporary shortages like the one in the U.S. may still be possible in Canada, but the limited impact of each outbreak makes that situation much less likely.

The virus spreads when wild animals come into contact with farm equipment, for example if a sick bird contaminates a truck that supplies a poultry farm. Because smaller operations don’t need to be supplied as frequently, Canadian farms have a lower risk of exposure.

The disease would need to spiral out of control for a serious shortage to occur.

Agricultural insurance and government assistance give hen farmers a chance to recover relatively quickly following an outbreak. This is exactly what happened south of the border. In March, just three months into the crisis, the egg supply was able to recover, bringing the average price back down to $3.00 a dozen by early April—a far cry from the peak of $8.17 just a few weeks earlier.

For restaurant operators serving breakfast in Canada, eggs can remain a menu staple for the foreseeable future.

Across Canada, patio season is just around the corner. Customers love to enjoy the sun on warm summer days, and patios are a way for establishments, especially those in the city, to maximize seating.

But restaurant operators expecting to cash in on these extra tables for all 182 days between May and September are in for a surprise. Assuming outdoor seating isn’t used on days with highs under 20 °C, or when there’s rain or snow, we arrive at an average of 78 days in 2024, according to data from Environment Canada.

In 2024, Montreal was able to keep patios open the most (96 days), while Vancouver restaurants only used theirs for a total of 61 days.

Of course, you can add certain days with the help of a canopy or outdoor heaters. However, that’s not always an option, whether because of the layout or even certain by-laws. Besides, even the best-equipped patios will likely sit empty in cold or rainy weather.

Wait for the warm weather

Having a patio ready to take in customers on those first sunny spring days can pay off, especially if you’re one of the only places that has one and your menu has what passersby are looking for.

According to data from Environment Canada, however, it’s best not to set up your patio too early in the spring, since the days you’ll get to use it are few and far between.

In 2024, the only cities with restaurants having used their patios in April were Montreal, for one day, and Winnipeg, for two.

In May, outdoor dining was possible for a total of eight days in major Canadian cities. But restaurant operators in Winnipeg and Edmonton could save time and energy by waiting until June to open their patios, since these cities were only able to enjoy them for three and five days respectively in May.

Still worthwhile in October…for some

There’s no doubt that September still offers many fine opportunities for outdoor dining, (15 days on average in 2024), but these become much rarer in October for businesses in the Prairies, the Atlantic provinces and Vancouver.

However, keeping patios open a little longer can pay off for restaurants in Toronto, Ottawa and Montreal, which enjoyed another eight days outdoors in 2024.

Simply put, a patio is a great idea for most establishments, as long as they’re realistic about the number of days they can truly take advantage of it.

Whether it’s installing a patio, or introducing takeout and delivery, restaurants are diversifying into different segments to attract a wider range of customers. But do you need to offer the same products across the board? QUASEP tackles the question.

How do you offer the right menu item based on where customers plan on enjoying it? This is the question you’ll need to ask yourself in order to manage your business efficiently, while preserving the added value of your menu, which should be the perfect balance of convenience, practicality and taste.

Patios are for sharing

Spring is upon us, with summer well on its way. For restaurants that can install one, a patio is a way of introducing customers to a whole new space they can enjoy each year. But when sitting in the sunshine, do people want the same food as they would indoors? What can you do to prepare your restaurant for the upcoming season and boost sales?

When people eat out on a patio, it’s often to get together with friends or family. Your menu may be geared toward individual servings, but when patio season comes around, people like to order food they can share. They also tend to prefer lighter, more refreshing dishes. Grilled meats, seafood and salads are all great options when it comes to satisfying these customers.

Delivery: convenience first

In the restaurant industry, delivery is making up an ever-increasing share of sales. One of the challenges with delivery is that customers will often choose a meal based on the ingredients listed and the images shown. While showcasing your products with enticing photos is key, it’s just as important to make sure these representations are accurate.

Your customers expect the food they receive to match the pictures they see online. For this to work, you’ll want to choose delivery-friendly meals that stay intact. Also, narrowing down your menu will help customers choose quickly, without second-guessing. After all, food delivery customers are by definition short on time!

You can also serve dishes that require some assembly, for example with sauce or spices on the side that customers add in themselves. Just be sure to include clear instructions so they can enjoy your cuisine at its best, even outside the restaurant. And for those who require some kind of accommodation, most often an allergy, why not offer variations on your takeout menu? Stay flexible by offering topping options. You can also use the names of your takeout menu items to attract certain customers. “Lunch Box,” for example, will appeal to those who are on the go.

To attract and retain customers, you’ll need to come up with original, practical, consumer-friendly ideas based on where a particular menu item will be enjoyed. Design your menus with creativity and ingenuity!

In order to plan your budget and maintain profitability, you need to anticipate price increases. QUASEP’s quarterly market reports are here to help. Findings from the latest report will guide you in making the right procurement choices.

Beef prices still on the rise

After a 15% hike in 2024, beef prices are expected to continue rising above inflation until at least 2026. Last year’s drought forced many cattle farmers to reduce herd sizes, leading to a decrease in inventory that will likely continue to impact prices for the foreseeable future. At the same time, inflated prices are an incentive to rebuild cattle herds, which should eventually help stabilize the beef market.

Coffee and orange juice: expect sharp price increases

Last year, the world’s top two coffee producers, Brazil and Vietnam, were impacted by severe droughts. Brazilian producers also faced major forest fires, while Vietnam was hit by a typhoon that devastated parts of its key coffee-growing region. The good news is it could be a few more months until we see the full of effect of these weather events on coffee prices.

The price of orange juice is likely to stay sky-high in the coming months, mainly as a result of a hurricane that devastated Florida’s orange crop, along with the spread of citrus greening disease, which has destroyed part of the harvest. Orange juice is also one of the products subject to Canada’s retaliatory tariffs on U.S. imports.

Olive oil prices: relief in sight

Olive oil has had some of the fastest-rising prices in recent years. Fortunately, the weather in 2024 was favourable for European producers, who experienced their best harvest in three years. This has already led to a slight drop in olive oil prices towards the end of 2024. With this in mind, QUASEP’s analysts expect the precious commodity to follow a more normal price trajectory over the coming months.

Watch out for non-food products

Many non-food products are also likely to see significant price hikes for the rest of this year. A number of products essential to the production of cleaning products are in short supply, which could lead to an annual price increase of 3.7%, according to QUASEP’s forecasts.

Kitchen supplies and disposable products should also see an increase in the coming months, as plastic resin and paper pulp are in short supply worldwide.

Canada has changed its immigration policy in recent months. With the government putting an end to public policies that made it easier to hire foreign nationals, and placing restrictions on the Temporary Foreign Worker (TFW) Program, many businesses that rely on foreign labour are having to reorganize. QUASEP has the details.

Since early September 2024, Canadian businesses have had a 10% cap on the proportion of workers they can hire for low-wage positions under the TFW Program. Businesses located in metropolitan areas with an unemployment rate of 6% or higher are not eligible for the program.

As a rule, contracts are limited to one year. While there are exceptions in the healthcare and construction sectors, this is unfortunately not the case for accommodation and food services market.

And yet, nearly 60% of business owners in the food service sector cite labour shortages as one of the major challenges today. Immigrants continue to be an important source of workers for the industry, and these new federal measures penalize employers.

The regulatory amendments have tied up countless work permit extension applications in Ottawa offices, meaning you’ll need to draw on all the right resources. The new regulations may affect some of your staff and require you to rethink your strategy. As some of your employees’ contracts expire, choices will have to be made. Canada’s Office of the Minister of Employment, Workforce Development and Labour says it is sensitive to the situation.

Seek advice

You may want to consult with immigration lawyers or specialized agencies to find the best strategy for your situation regarding one or more of your foreign workers. Industry associations can also offer support, and a number of programs are available to help you with the hiring process. Legal specialists can guide you through these steps.

Canada’s immigration laws and policies are constantly changing. It’s important to stay up to date with any new rules and procedures to help you plan and understand what lies ahead for your employees from outside the country.

As a restaurant operator, offering local products is a great way to improve your image—especially in today’s geopolitical context. What can you do to source more locally while holding on to your suppliers? QUASEP explores the question.

Throughout your experience in the industry, you’ve likely built strong professional relationships with your food distributors. These reliable partners are crucial to keeping your business running smoothly and ensuring customer satisfaction. Take advantage of these long-standing relationships to help you find local suppliers and products that meet your needs. 

The rising cost of imported goods is putting increased pressure on Canadian businesses, particularly in the agri-food sector and with the threat of 25% tariffs on some U.S. imports. All of this only adds to the uncertainty.

Think local

In a weakening economy, having a supplier that looks for locally sourced products is key. It also stabilizes costs. Working with food distributors who have this objective makes you less vulnerable to currency fluctuations, tariffs and higher transportation costs. In this uncertain international market, maintaining a stable, predictable supply chain is a strategic advantage.

With years of industry experience, food distributors are often a key part of building customer trust and loyalty. They can handle everything from quality and selection to volume and delivery, making your job easier.

As more and more distributors opt for local partners and suppliers, be sure to ask them about local procurement resources. As you probably know, having multiple supplier accounts isn’t necessarily the best way to achieve economies of scale.

Whether it’s prime rib, a rack of lamb, filet mignon, duck breast, milk-fed veal, flank steak, free-range chicken or hanger steak, meat is still the star of countless dishes. What can you do to keep it on your menu without sacrificing quality, quantity or flavour, while making enough profit to beat rising food costs? QUASEP offers some useful tips.

These days, customers are more discerning than ever. Most can tell the difference between top-quality and cheaper meats. While sourcing your products carefully is crucial, there are a number of other tricks to help you keep those meat dishes on the menu.

Make meat a destination product

Meat lovers usually have very specific—in others words, high—expectations that your restaurant will have to meet. What can you do to justify higher prices for your meat dishes?

To make meat a destination product, you first need to know where it’s from. Traceability is a guarantee of quality. This is true for you as an operator, as you work with your supplier to ensure you’re getting the best value, as well as for customers, who care more than ever about the quality and environmental impact of their food.

 When the quality is there, customers are usually willing to pay the price, and restaurants are no exception. Use your menu to showcase your product. If you offer free-range chicken, local lamb, wagyu or Kobe beef, make sure your menu clearly says so. The same goes for game meats.

Creativity is your friend

Exceptional cuts, a brilliant chef, original recipes…What’s the missing ingredient to make your meat dishes shine? Creative strategies will help you keep costs down, while guaranteeing an unforgettable dining experience.

Other than the purchase price, portion sizes in weight and volume are a key factor when it comes to your overall costs. Based on the cut of meat, you’ll need to strike a balance between a satisfactory portion for the customer and an acceptable cost for the restaurant operator. Consider combining different meats with the help of “meat glue,” a technique that uses transglutaminase, which helps create innovative textures and shapes. For example, you can combine pieces of beef, veal and pork into a single roast.

Create affordable side dishes using seasonal vegetables, creamy purées or fondant potatoes, all of which will enhance the meat without breaking the bank. Add a gourmet touch with homemade sauces—pepper, red wine, or foie gras, for example. You can even offer meat dishes to share, in a feast-for-two style.

Ever heard of theatrical cooking?

Instead of preparing meat in the kitchen from start to finish, try turning the final minutes before serving into a memorable performance. Now’s the time to show off! Add a spectacular visual and sensory touch by demonstrating a number of cooking techniques right in front of your guests.

This can be anything from charcoal to flambé, plancha, hot stone or salt crust—whatever it takes to impress your guests and add value to your dish. With the right equipment, you have everything you need to keep your popular meat dishes on the menu. Get creative!

While you wait for the warmer, busier season, the quieter winter months are an ideal time to review your menu, making sure any changes over the past year haven’t cut into your profits.

The first thing to consider when reviewing your menu is to check your food costs and ensure they’re still accurate. Be sure to track any changes that have occurred since your last review.

Every year, any number of meteorological, geopolitical and logistical events can have a major impact on food prices. In other words, calculations from just a few months ago often no longer apply.

QUASEP’s quarterly market reports can help you track these fluctuations and forecast changes for the months ahead. These reports offer a wealth of interesting data, broken down by subsector and food type, as well as useful summaries of past and future market trends. This can help you identify menu items most likely to affect your profitability, and even find replacement products.

Remove or replace the item? Reduce or raise the price?

A good way to tackle food costs might just be to adjust portion sizes on items for which profits are decreasing. Pay attention to what ends up in the trash; if a dish is consistently coming back half-eaten, it probably means you can reduce your portions without upsetting your regular customers. It’s also a great way to reduce food waste.

Another option is to replace ingredients for certain recipes. In many dishes, olive oil—the price of which has skyrocketed in recent years—can easily be replaced by canola, avocado or sunflower oil, for instance, without a noticeable change to the final product.

For your more popular dishes, simply raising the price to restore your margins without altering the recipe might be a good strategy. A price increase can certainly push some customers away, but others would rather pay a few extra dollars than notice that their favourite menu item doesn’t quite taste the same.

Last but not least, don’t be afraid to take a close look at your menu. Is there something that’s expensive to keep available but that’s selling very little? Maybe it’s time to retire that item.