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The Food and Agriculture Organization reports that just nine plants, including corn, rice and wheat, account for two thirds of all global crop production, while just five animals, including chicken, pork and beef, make up most of our diet. GESPRA invites you to reflect on the importance of food diversity, both for humans and for the planet. Adopting this approach will help you reach environmentally aware customers while educating those who may be less familiar.

In 2019, the Food and Agriculture Organization released the first-ever global report on the state of biodiversity for our food and agricultural systems. The assessment points to a decrease in plant diversity in farmers’ fields, along with an increase in the proportion of livestock breeds at risk of extinction and in the proportion of overfished stocks. The main reasons cited are changes in land and water use and management, pollution, overexploitation and overfishing, climate change, population growth and urbanization. There is, however, a growing interest in biodiversity-friendly practices and approaches. Initiatives include organic farming, integrated pest management, conservation agriculture, sustainable soil management, agroecology, sustainable forest management, agroforestry, diversification practices in aquaculture, ecosystem approaches to fisheries and ecosystem restoration. Some farmers are working to recover peasant seeds, while seed companies are helping recreate biodiversity by exchanging seeds and plants. Yields are lower, but their resilience is strong. Benefits include less water use, no pesticides, and food sources that are adapted to today’s world. Promoting food biodiversity also means helping preserve ancestral traditions, whether agricultural, cultural or environmental.

Become an agent of change

You have a role to play in reducing the pressures of food and agriculture on biodiversity. You can work directly with farmers and encourage them to produce a wide variety of crops. Buy from farmers’ markets or opt for organic produce, which involves growing techniques that are far more natural. For example, compost is used instead chemical fertilizers, which leads to more flavourful, nutrient-rich and satiating fruits and vegetables.
With enough space, you can also set up a garden on your roof or in your yard. Try growing an endangered vegetable such as the Mémé de Beauce tomato, weighing up to 1 kg, which means you can use a single slice per sandwich and save time in the kitchen. Another example is the Albina Vereduna, an all-white beet variety sure to catch your customers by surprise. These types of products are an opportunity for new culinary experiences and flavours.
Instead of opting for typical grains, set yourself apart by using millet, sorghum, quinoa, buckwheat, barley or rye. Using more  legumes is another great option. They are available year-round at a low price, in addition to having a longer shelf life. In the fields, they require little water and foster sustainable agriculture, as they are able to fix nitrogen and thereby improve soil fertility and boost productivity.

Reach more customers

Explain your choices and publicize your efforts so that people are aware of your approach. Reach a wider audience by sending your message both in person and online. For example, post a photo of a vegetable field on social media to show people where you source your food, and announce new seasonal dishes. On your menu, arouse customer interest by including the variety of certain fruits and vegetables, along with where they come from.

Take things a step further by telling the story of the ingredients you use. For example, the Mémé de Beauce tomato refers to a Mr. Lessard, who was renovating an abandoned family home in 1995 when he found a bag of tomato seeds under the attic floor. As there are many different Lessard lineages in the Beauce region, each of them has a second name, and Mémé happens to be that of the man who discovered the seeds. Try setting goals, such as a five-year plan to work exclusively with local products. Share these long-term commitments with the public and provide regular updates on your progress.

Your customers will also be interested in the health benefits. Mention that most studies show that a diversified diet consisting of five to six basic food groups leads to a longer life and reduced risk of disease, when compared to a diet of just three food groups. Try referring to the specific benefits of an ingredient you use. For example, millet contains minerals such as phosphorus, iron, copper and vitamin B1, and is a source of protein, carbohydrates, magnesium and vitamin B2. It also contains silicon, which offers great benefits for skin, hair and nails.

All of this will help you reach a wider range of customers, whether health-conscious, environmentally conscious, or simply looking for a new culinary experience!

Highlight: Try setting goals, sharing long-term commitments with the public and providing regular updates on your progress.

More and more, restaurants are seeing last-minute cancellations and even no-shows—costing time and money for an industry already struggling to recover from the effects of COVID-19. What are some tips for restaurant operators to ensure their businesses stay profitable? QUASEP explores the issue.
Unfulfilled reservations mean more work, as they affect inventory and food management, staffing requirements, along with table allocation. In addition to these logistics and their associated costs, there’s the financial impact that comes with simply accepting reservations. Managers may have to ensure the table is free and ready for the customers as early as an hour and a half before their arrival, which means refusing new customers if all other tables are occupied. And managers need to honour this commitment until they speak to the reservation holders over the phone or until the time limit for late arrivals runs out. The repercussions are often felt long after the table is opened back up, and hours can go by before new customers arrive to fill the spot, or it might even stay empty. Not to mention the tips employees were expecting to earn.

Requesting a deposit?

Some restaurant operators have decided to take down credit card information to encourage customers to honour their reservations. Others might ask reservation holders to pay a deposit or an advance, and sign a contract. The amount varies among restaurants, from a credit card fee all the way to the entire bill in the case of a tasting menu. It may also depend on the number of patrons, the nature of the reservation—a drink or a full meal—or whether the seating is at the bar, in the dining area or on the patio. Some people have suggested implementing a surge rate based on the day, time and occupancy.
When it comes to refunding a deposit in the event of a cancellation, different solutions have been adopted. Some restaurants offer a full refund as long as customers cancel in advance. Others will only do so at least 48 hours prior to the reservation, offering a 50% refund for cancellations made within 24 to 48 hours of the scheduled time, and no refund for same-day cancellations. All agree that there should always be room for discussion, and depending on the reason for the cancellation, customers can for example postpone their reservation without losing their deposit.

Booking apps

More and more, restaurants are taking reservations through booking apps to prevent the issue. These systems allow customers to select a contact method—email, text or call—and then have one or two reminder messages sent to them with the day and time of the reservation. The apps offer waiting list options as a backup for cancellations. The algorithms also help restaurant managers optimize table assignment at any given time.
Some apps have recently started using customer profiles to track those who have not shown up in the past, and sometimes even prevent them from making a new reservation after three no-shows. Another trend is for restaurant operators to reduce the allotted reservation times to account for cancellations or no-shows, which may look like overbooking. These booking apps will likely continue to develop tricks for restaurants, such as home page sections that display last-minute openings. Restaurant operators reduce the allotted reservation times to account for cancellations or no-shows, which may look like overbooking.

Second life for unsold food

How can restaurants avoid wasting unserved food? One solution is to set up a refrigerator near the cash and offer ready-to-eat meals to go. Customers may have enjoyed their meal at the restaurant and want to buy another portion, perhaps to share with family or friends, or to enjoy at home the next day. Another option is to offer takeout and delivery to make up for surplus food from unfulfilled reservations.
Other options include the Too Good to Go or Sauvegarde apps, which allow customers to buy dishes, or even just ingredients, at a discount price. Not only are these apps a potential source of additional income, but they’re a chance to introduce the restaurant to new customers.

Highlight: Restaurant operators reduce the allotted reservation times to account for cancellations or no-shows, which may look like overbooking.

As much as 60% of restaurants will close within their first three years of business. One of the main reasons is poor location—a factor that ultimately affects labour costs, recurring bills, marketing and general expenses. QUASEP will help you find the right location for your business.

The first step is to define your concept and type of cuisine, and then to carry out market research to target specific customers. For example, if your restaurant makes falafel sandwiches, your target demographic might be vegetarians and students looking for a healthy meal. A location near a university campus or health food store would give you access to this key group. Your target customers should be frequent visitors or residents of the neighbourhood. To be sure, check the area’s socio-demographic profile for information about age, family status and household income.

Put yourself in the customer’s shoes and think about what visitors and/or residents would like to see in the area. If you come across three sushi restaurants within five minutes of walking, it might be harder to open a fourth and have it stand out. Instead, consider bringing something new to the table, such as a steakhouse. Look at the area’s businesses as a whole, not just its restaurants. A smoothie shop, for example, would have greater potential near a fitness centre.

By studying restaurants that have been around for several years, you can see what works in the neighbourhood. Think about complementary businesses, for example, with strategic partnerships that incentivize customers to visit each establishment, such as passports or gift baskets.

Pinpointing the street

As you move forward, you’ll need to narrow it down from a specific area to a specific street. Pay close attention, because from one intersection to the next, you may change boroughs and be subject to different regulations. Take the time to learn about permits and licences for restaurants, for selling alcohol and for patios. Look out for restrictions regarding, for example, how late you can make noise.

As you walk down the street, watch what goes on at different times of day and on different days of the week. Is the street busy or quiet? If the area is deserted after business hours, a dinner service will not likely be profitable. How accessible is the area by foot, public transportation, bike or car? Keep in mind that families tend to drive to restaurants, while students are more likely to use public transportation. Factor in upcoming changes such as construction projects and how long they’re supposed to last.

The best locations are highly visible. First, passersby will see a vacant space, then renovations and, finally, signs for a new business. This will arouse their curiosity and encourage them to plan a visit. This is one of the most important factors in the first few days after opening, making street corners the ideal location for your restaurant.

Finding the right space

Unless it’s a brand-new building, you’ll also need to consider how it was used in the past. What type of establishment occupied the space you’re looking at? If it was a restaurant, you may be able to buy the business. Whatever the case, make sure you’re moving into a space that can accommodate the equipment you plan on using.

You also want to find out about previous renters and why they left. Knowing that they went out of business is crucial information, as is knowing about a high turnover rate, which could indicate high levels of competition or not enough traffic in the area.

Refer to your business plan to know how much you can invest in a space. This plan will tell you whether your restaurant’s projected revenue will allow you to purchase the location. Include other estimates such as construction costs, the number of seats, average meal prices and employee wages. Assessing these expenses will help you determine your break-even point.

Highlight: One of the main reasons restaurants end up closing is poor location.
 

The topic of food allergy and intolerance has long been a source of headaches on both sides of the table. Is there a way to facilitate communication between consumers and foodservice operators? Making important distinctions and identifying needs may help us understand the issues for everyone involved and come up with viable solutions. These dietary restrictions are far from a fad; they’re a lasting phenomenon with lifelong devotees, and a promising market well worth our attention. QUASEP will help you make sense of it all.

A remarkable business opportunity lies in food allergy and intolerance, with the latter affecting 27% of the population. While these people are generally not in danger, their digestive systems react negatively to certain foods, causing unpleasant symptoms. Gluten intolerance affects 7% of the population, while 20% are lactose intolerant. 

Celiac disease affects 1% of the population in over 100 industrialized countries. The ingestion of gluten triggers an immune response and causes deterioration of the intestinal wall. People with celiac are not fussy eaters; they suffer from a real disease.

Food allergy affects 4% of adults and 8% of children. For some people, the immune system’s reaction to the protein in certain food causes anaphylactic shock, which usually happens within minutes of being exposed to an allergen, but it can sometimes take place hours after exposure.

A loyal customer base

These people are always looking for places to eat while at work or on their own time. Incorporating options for these customers into your traditional menu opens you up to over a quarter of the population. And don’t forget tourists looking for safe options that fit their needs! 
Customers for whom health is a priority will come back to the places they deem safe and reliable. These people are often the ones who make the reservation, to ensure the menu is suitable, and the ones who choose the restaurant.

The main reason foodservice operators tend to avoid this clientele likely has to do with safety and the restrictive nature of offering such products. But the demand is high, and it will only increase. 

Meeting demand

Remember that both sides are responsible for ensuring safety. The person with the food allergy or intolerance has to provide the necessary information to the foodservice operator and take precautions if an incident occurs. Restaurant staff needs to be trained on how to manage the risk of error. Still, there is always some level of risk. Risk management procedures are the only way to maximize safety when it comes to serving customers with food allergy and intolerance.

Be selective and start small. Choose a niche that applies to only a few customer segments. For example, if you decide to offer lactose-free options, find out which products to use and which to substitute on your menu. Check if there are any regulations that apply to such a change before making the item available to customers. Once these new options have been adopted, you can continue to expand your offering.

Another recommendation is to train your teams to provide safe service, from your host staff to your servers and kitchen staff. The information must be passed on to everyone so they can handle the dietary restriction appropriately. Learn about the regulations for gluten-free or allergen-free claims before advertising your food to avoid any unpleasant surprises!

It’s better to be safe than sorry. There will always be some risk involved, but having clear guidelines and a formal protocol for food allergy and intolerance is key when it comes to reducing the risk of error and building trust with your staff and customers.

 Reference: https://foodallergycanada.ca/food-allergy-basics/preventing-and-treating-allergic-reactions/reaction-signs-and-symptoms/

In 2023, restaurant operators will need to work, organize and plan more efficiently. With labour shortages and inflation, reviewing your operations will help you increase productivity and stay engaged. Take a look at upcoming trends with QUASEP to stay ahead of the curve.

Start by assessing your resources. Look at your workforce—the number of employees, the hours and days they can work, and the positions they can fill. Your staff members are essential, so do whatever you can to keep them. Offer three consecutive days off, or if someone has children, give them nights off. Work-life balance is more important than ever, and setting an example as an employer is key.

Working conditions are crucial, but so is training, as it ensures your employees are constantly learning and maintaining an interest in their job. A person wanting to expand their skills does not necessarily mean they are seeking a higher position. By focusing on your employees’ skills rather than on job descriptions, you may help them become more versatile and reach their full potential. Giving them more responsibility will make them more involved, and this will show in the overall performance of your business.

Reimagine your business

Look at your space and divide it into sections based on different customers’ needs: one counter for ordering on site, one for drive-through and another for pickup. Consider applying different opening hours to each section to optimize your business and reach more customers with the same number of employees. Take advantage of new business opportunities such as the current trend of snacking between traditional meal times, or offer event services, which are increasingly hard to find and therefore more appreciated by consumers.

By observing your surroundings, you can become a more flexible business. Imagine for example a major concert happening near your restaurant. Try opening earlier to serve these specific customers, who are not likely to travel to your location without checking your business hours. Be sure to make your presence known on your website and on social media. Do not be afraid to set certain conditions, such as opening with a limited menu or increasing your prices during these hours. In the latter case, this extra charge would need to be given in part to staff as an incentive to come to work. 

Other extra charges might include choosing one’s table, given that window seating is often the most popular. To take this a step further, you may want to consider charging more on weekends.

Leverage your uniqueness

Your offering should add value to what customers can have at home, as well as stand out from other restaurants, to attract locals and encourage others to make the trip. Providing an authentic experience is key! And that starts at the front door, whether that means having an inviting window, or a hidden, speakeasy-style entrance that arouses curiosity. When it comes to atmosphere, be sure to call on professionals, whether that be an interior designer, art dealer or artist, and create local partnerships. This recommendation applies at every level, from your ingredients to your tableware, or even the music you play.

Restaurants are becoming more and more specialized. We used to speak simply of Italian or Japanese restaurants, but today, we tend to refer more specifically to Neapolitan pizzerias or ramen places. Over time, we will see more and more chefs adding their names to their restaurants, sharing family recipes and creating more unique menus.

Be creative so that your customers can rediscover your restaurant each time, and so that they come regularly. Try adding a new dish every two weeks, or keep the same menu and have it change seasonally. You can also attract regular customers by hosting weekly or monthly events, for example, a wine tasting where the producer shows up to present each wine.

Supply and labour shortages were the biggest issues in 2022 for institutions, making stability the goal for the new year. Solutions developed during this time serve as new business opportunities and as differentiators, while catering to new types of customers and needs. QUASEP is here to help you assess the situation and take advantage of these trends.

More and more, foodservice operators are considering the carbon footprint of their menus, and local products have become a must. When sourcing your food, look for direct partnerships to lower costs, shorten delivery times, build trust, make your job easier and promote local purchasing. Agricultural producers are often turning to institutions when they have surpluses, which offers both financial and environmental advantages. Kitchens therefore need to be flexible to deal with hazards such as diseases that destroy certain crops, or above-average temperatures that could accelerate the ripening process for some fruits and vegetables.

You can also try working with food manufacturers to create branded products. Start by organizing an event, such as a barbecue, where you partner for example with a butcher. Use this opportunity to monitor the ingredients you serve and to promote your company values, such as healthy eating with dishes that are low in sodium, sugar, and fat. It is not uncommon to have partnerships between institutions such as a private seniors’ residence and a university nutrition department.
Take the opportunity to create an event and bring your partners closer to your clientele. This type of experience is sure to leave a lasting impression. For example, a baker could go to a school cafeteria to give a presentation on the bread-making process, talk about nutrition, or even give out samples of new products designed for the institution.

Open up to ethnic cuisines

The practice of cooking with less animal protein may be more popular than ever, but a new trend is emerging, and that is ethnic cuisine. This is seen everywhere from private seniors’ residences to daycares or hospitals. Not only are we travelling more and trying to recreate those experiences, but we are seeing more and more immigrants in these institutions, whether seniors or parents of daycare-aged children, and these people want a taste of home.

Make the transition gradually, as you need to appeal to a wide range of customers. Not everyone is as familiar with ethnic food or as curious to discover new dishes. For example, when adding a poke bowl to your menu, you might want to start with raw vegetables only, and then add raw fish or even a vegetable protein. You can introduce ethnic food using local ingredients, and again, this can be connected to an activity such as a geography class.

Make use of technology

Technology has been increasingly helpful to institutions when it comes to dealing with labour shortages. With meal card systems, for example, you can offer two or three services close together instead of just one, which makes everything run more smoothly, reduces wait times and facilitates the payment process. Customer profiles help you plan the number of meals to serve based on the day of the week, and how much food to prepare based on the popularity of certain dishes. You can even remove the least popular items from your menu.

More and more institutions are installing robotic self-catering systems that provide hot, fresh, customized meals outside of traditional cafeteria hours. Staff members are still in charge of prep, procurement, and quality assurance, but the self-catering kitchen offers fast, 24/7 service, which helps improve customer satisfaction, for example among hospital employees, and creates a fun experience. This would also apply to self-serve smart refrigerators. Making affordable, healthy food available outside cafeteria hours is not only convenient for customers, but more profitable for you!

While no major changes are expected, current trends are sure to gain momentum in the new year. Follow QUASEP to find out what 2023 has in store, from technology to personalized customer experiences and sustainability.

The role of technology will continue to grow, starting with contactless payments, which appear to be safer and faster than handling cash or entering a PIN. As a result, the number of online reservations will increase, and websites will continue to evolve. Consider for example how the metaverse can enhance the customer experience and show guests what to expect. They could take a virtual tour of the hotel and choose a restaurant table to dine at upon arrival. Well-structured web content will help you reach those who use voice search functions on their phones.

This technology can also be used to control devices in the rooms, for example to order food from the restaurant. A robot could then deliver the order, displaying the restaurant’s hours or menu, or even the name of the guest chef, as it moves through the hotel. If the food comes from a restaurant outside your hotel, customers must be able to share their location via your Wi-Fi network so that delivery drivers can find them.
 
Create a personalized experience

As you expand your services to meet the needs of your different types of customers—business, pleasure, local, intergenerational—you need to allow them to choose and pay only for what interests them. For example, offer custom packages that give them access to the restaurant and bar, but not to the spa and gym. You can also include options such as a private rooftop terrace or a massage. This creates an experience that moves away from what restaurants offer, and closer to what customers can find at home. Save your customers’ preferences, and the next time they visit your hotel or one of your chain’s locations, offer them the same experience or remind them of that memory a year later.

Try creating partnerships to develop branded products. Your mixologists can work with a company that specializes in 3D food printing. Think of printing a mint leaf that quickly dissolves when put in contact with rum to create a mojito. What about setting up rooftop beehives to make honey, or using fruits from your orchard to make jam, and selling these products in your establishment?

Show your commitment to the environment

Create an immersive customer experience using all five senses. Try placing different aromatic herbs on your restaurant tables and allowing customers to help themselves during their meal. In doing so, you promote your company values with fresh, locally grown products.

Highlight the quality of your food by displaying certain information on your menu—where products come, or how you select your producers, whether because they have free-range animals or organic fruits and vegetables. Be sure to accommodate different dietary needs, with gluten-free, nut-free or vegan options.

Add a compost to your restaurant kitchen to reduce waste, install a rainwater collector to maintain your garden, use bulk soap in the bathrooms, or opt for second-hand furniture and LED lighting. Do whatever you can to show you are committed to the environment.

Highlight: Save your customers’ preferences, and the next time they visit your hotel or one of your chain’s locations, offer them the same experience or remind them of that memory a year later.

Inflation and global issues, from electricity costs to the war in Ukraine, are impacting your business in a major way. That is why it is essential that you review your entire operation and ensure it is still profitable. QUASEP is here to help you understand these issues and to offer solutions.

According to Statistics Canada, the Consumer Price Index (CPI) was up 6.9% in October compared to the same period last year. Despite the slowdown in price growth, the year-over-year increase in prices for food purchased from stores (+11%) continued to outpace the all-items CPI for the eleventh consecutive month. Canadians paid more for dry or fresh pasta (+44.8%), margarine (+40.4%), lettuce (+30.2%) and other items. The slowdown was further offset by accelerating growth in gasoline prices and mortgage interest costs. It is important to carefully examine each item that allows you to run your business, while assessing your current margins as closely as possible to determine whether the realized margins are in line with the theoretical ones.

Many foodservice operators have been quick to announce an increase in prices. In its Foodservices Facts annual report, Restaurants Canada says menu prices at full-service restaurants are expected to rise 7.8% by the end of 2022, compared to last year. About a third of operators expect this increase to be as much as 15%. Quick-service restaurants are expected to see a 7.1% increase in menu prices.

An Already Weakened Industry

This is an industry that was already struggling financially, with half of the country’s restaurants reporting they were operating at a loss or just breaking even. Also, foot traffic to restaurants is still lower than pre-pandemic levels and, when adjusted for inflation, real sales are 11% below 2019 results.

At the same time, labour is a major issue, both in terms of shortages and rising wages. Restaurants Canada’s report estimates that most restaurants are operating at 80% of their normal capacity. According to Statistics Canada, in March 2022, the number of vacant positions in the hospitality industry increased by 37.2% (+42,900) over the first quarter of the previous year to 158,100 vacant positions in Canada. Staffing issues are clearly limiting business opportunities.

Quality First

The risk is asking customers to pay more for their food while potentially reducing the level of service to which they were accustomed before the pandemic. They key word here is quality. If customers are paying more without good service in return, they will not come back and will give you negative reviews. Be willing to make compromises. For example, if you are short-staffed, cut down your business hours or outsource so you can continue offering homemade products.

Remember that customers understand these increases, as they experience them in their daily lives, so they are more likely to be careful with spending. This makes it all the more important to focus on the experience. This can be done culinarily by introducing a local producer or a food item cooked in a new way, or by creating an atmosphere through music or curated decor. And of course, pay close attention to how you greet your customers, as this can affect their perception of your restaurant’s value for money!

Find solutions

The report recommends initiatives such as reducing portion sizes, changing suppliers, using cheaper ingredients, or simplifying and trimming menus to reduce food waste. Each of these actions can contribute to reducing costs for your business.

Follow price increases closely to ensure profit margins are maintained throughout the year. Some operators have also announced that if expenses go down, their prices will follow. Until then, it is better to increase prices gradually rather than boost them suddenly and shock customers. It is also important to factor in the different price points. For example, a product that used to cost $16 could easily be sold for $19, as it is still under the $20 mark. Round prices, as opposed to longer prices that include cents, appear less expensive to customers.

Highlight: Menu prices at full-service restaurants are expected to rise 7.8% by the end of 2022, compared to last year. About a third of operators expect this increase to be as much as 15%.

Labour shortages affect all levels of the supply chain, from producers to manufacturers and distributors. These shortages have led to delays, stockouts and significant increases in the cost of goods. QUASEP is here to help you when it comes to applying different supply chain management strategies and offering your customers the best possible quality.

It all starts with your supplier. Developing a close relationship with your supplier can give you access to key information when it comes to the success of your business. By understanding each other’s situation, you will improve your chances of moving forward together and finding solutions that fit your respective needs. For example, offer your suppliers an alternate delivery day to help them optimize their routes, or give them keys to your building so they can make deliveries outside your business hours. This way, you have everything you need at the start of the day. This type of relationship could also help you become a better manager by being aware of any special offers or market trends.

Limiting your number of suppliers can give you greater bargaining power as well as improved service when placing an order. You may be given more competitive prices, more flexible payment options or even priority delivery. Try group purchasing to secure the best deals. Networking in this way can also introduce you to new suppliers if ever you need them, or to substitute products when you are out of stock.

One advantage of working with local partners is that it limits the number of intermediaries and potential obstacles. Being close to your suppliers also means faster response times, for example with last-minute orders.

Maximizing Your Orders

You will have more flexibility if you purchase a wide range of items that generate revenue for your business, especially dry goods that have a longer shelf life. Ideally, you will buy these goods at the lowest possible price. But you will still need to have the storage space, working capital and certainty of use. Also, the items most likely to be out of stock usually have limited purchase quantities per company.

Place your order well in advance to ensure timely delivery or to allow you and your supplier to find a substitute item if necessary. By limiting the number of items you require to run your business, you are limiting the number of problems you may encounter and making the most of each product. Purchasing an item in larger quantities gives you access to discounts and allows you to use it for multiple dishes, reducing the risk of loss and increasing your efficiency. For example, if you use only one type of meat, you minimize employee errors and avoid having to change equipment and clean work surfaces during prep.

Food is by no means the only product affected by supply chain issues. Equipment shortages, for example, sometimes require creative, short-term solutions. If the parts you need to repair your food processor are out of stock, you can try buying pre-cut ingredients or hiring students in the meantime.

Optimizing Your Resources

Inventory management software helps you be more reactive by making it easier to follow up, manage and organize stock levels, orders, sales and deliveries. This way, you will avoid going out of stock, maintain an optimal supply, track products after delivery, and prevent product obsolescence and waste. You will save a great deal of time, versus doing it manually.

Menu engineering is a framework for evaluating a restaurant’s menu prices based on sales data and food costs. This process helps identify the most expensive items so that you can remove them from your menu or repurpose them for the best value.

Mistakes, waste and portion sizes should all be factored into your inventory to improve your operations management. For example, if tortilla packages always contain broken ones, consider using these pieces in another recipe, such as bread.

Highlight: One advantage of working with local partners is that it limits the number of intermediaries and potential obstacles.

Several businesses have started accepting only card payments, while others fear going cashless will mean losing sales. The pandemic has accelerated this transition, but still, not all customers are familiar with virtual transactions. How fast should you move? How can you help your customers embrace this change? QUASEP is here to guide you.

Many households are still unbanked or underbanked, including people living on low incomes, as well as children and students. Some neighbourhoods are more affected than others, along with certain rural areas. We recommend that you consider these factors before deciding, and that you identify your target customers and their buying habits. You should also analyze your current transactions and the practices that have been implemented in neighbouring establishments.

Taking away cash as a payment method may be limiting for some customers, yet more and more people are ordering online. This encourages them to access your website, which helps you get to know them better, offer targeted promotions and develop a reward system that acts as an additional payment method.

You can also use software applications such as POS systems and analytical tools to identify, track and manage spending patterns to help you invest in the right places, which then makes it possible to invest more. It also makes it easier to report your financial activities in the case of an audit or when filing your tax returns.

Security and Speed

Payment by card is much more hygienic since there is no need to handle coins and bills. It also means fewer cashier errors, which improves customer relations. With no cash on site, there is less risk of being robbed, and employee safety is increased.
Going cashless also saves time; no trip to the bank for change before opening, no need to count change during transactions—reducing lineups and allowing staff to be more attentive to customers—and employees spend less time cashing out at the end of a shift. If you’re a large business, you no longer need armored vehicle cash pickup. Faster service also means customers are more likely to shop at your place, no matter the size of the order, which increases your business opportunities.

Notify and Explain

• To avoid frustrating your customers, here are a few suggestions:
• Offer a grace period during which you encourage card payments but still accept cash. Use this time to send the message that, in the future, only bank transactions will be accepted.
• Have employees communicate the change verbally or even write it on receipts.
• For people traveling longer distances, send out a message on your website or via social media.
• After the switch has been made, you can put up a reminder on the front door of your establishment so that customers are aware before they place their order.

Customers are more likely to understand your decision if you provide explanations, such as your business having been robbed several times or the fact that you regularly experience long lineups.                                                                                

Highlight: Faster service also means customers are more likely to shop at your place, no matter the size of the order, which increases your business opportunities.

It’s tempting to make sweeping lifestyle changes in your quest for better health. But research tells us those dramatic changes often don’t last. Ever sworn off desserts? You’re not alone! That’s because healthy lifestyles are built on small, everyday decisions—and many of these habits are born in the kitchen. Instead of doing away with favourite recipes or food groups, think about giving them a health boost instead. This is the magic of swaps and substitutions.

“Recipe swaps are useful when you want to improve the nutrition profile of a dish, or if you’ve run out of an ingredient,” says Chef Lisa Lombo. “The results are just as tasty, and they can make a big difference in the long run.”

Full Fat Dairy

Dairy products add richness and moisture to many recipes. You can achieve the same effect with some swaps—but with less saturated fat.

If a recipe calls for butter, margarine or shortening as an ingredient, try using extra virgin olive oil when sautéing, puréed avocado when baking, or low-fat Greek yogurt in your mashed potatoes or spreads. Or try using cooking spray or a light coat of extra virgin olive oil to prevent sticking.

•    If a recipe calls for cream, try using half-and-half or evaporated skim milk
•    If a recipe calls for cream cheese, try using fat-free/low-fat cream cheese or puréed low-fat cottage cheese
•    If a recipe calls for whole milk, try using low-fat/skim milk or non-dairy milks like almond and soy

Grains & Starches

This is your chance to introduce more whole grains into your meals. “With their filling fibre and other nutrients, whole grains are a no-brainer compared to their white or processed counterparts,” says Chef Lisa. “Many people come to love their nutty flavour, too.”

•    If a recipe calls for dry breadcrumbs, try using rolled oats, crushed bran cereal, ground nuts or seeds.
•    If a recipe calls for couscous, try using quinoa.
•    If a recipe calls for white flour, try using whole wheat flour (use 7/8 cup (207 mL) for every 1 cup (250 mL) of white).
•    If a recipe calls for mashed potatoes, try using mashed turnips or cauliflower
•    If a recipe calls for pasta, try using whole wheat pasta or spiralized veggies
•    If a recipe calls for rice, try using whole grain brown rice, bulgur, quinoa, pearl barley or riced cauliflower
•    If a recipe calls for flour tortillas, try using whole wheat, corn or even lettuce wraps

Eggs & Meat

These savvy substitutions deliver flavour and muscle-building protein but with less fat. They’re also a great way to be more plant-forward in the kitchen.

•    If a recipe calls for eggs, try using two egg whites or ¼ cup of egg substitute for each whole egg. For vegan baked goods, ground flax seeds mixed with water works well, too
•    If a recipe calls for ground beef, try using ground chicken or lean turkey breast or mix the meat with oats or vegetables like mushrooms or spinach. Chef Lisa also likes to use ground bison to replace beef. “It’s typically lower in calories and fat than beef—and my kids can never tell the difference!”

Seasoning, Sauces & Dressings

With mayonnaise and sour cream, the calories add up quickly. Meanwhile, prepackaged seasoning blends can be sources of hidden sodium. Chef Lisa offers these easy tricks for keeping both in-check.

•    If a recipe calls for mayonnaise or sour cream, try using reduced-calorie, reduced-fat versions, or low-fat plain Greek yogurt. You can go vegan with aquafaba, the liquid that comes with canned chickpeas. Aquafaba is also a great substitute for whipped cream
•    If a recipe calls for seasoning salt (such as garlic, celery, or onion salt), try using herbs-only seasonings, such as garlic powder, celery seed, or onion flakes. Chef Lisa also notes that finely chopped fresh herbs, garlic, celery, or onions work well. You’ll just need more of the fresh herbs and vegetables to equal the dried amount called for in a recipe

Make the Swap

Adapting a recipe is a matter of taste, so it’s okay to tread lightly here. Usually, one or two swaps is enough for a single dish—otherwise, it may not have quite the taste or texture you’re going for, Chef Lisa says.

“Start by replacing half of one ingredient, then add a little more of the substitute each time you make the recipe,” she adds. “As a chef, I love experimenting and practicing my creativity!”

Remember: Healthy eating isn’t all or nothing. Make swaps when you can and enjoy everything in moderation—knowing that small steps add up to big benefits for you and your family.


Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.

Whether you’re rushing off to work or looking to refuel after the gym, smoothies can be a healthy, grab-and-go option. Well-made smoothies are a delicious way to help get the fruits (and veggies!) you know you need, complete with an extra boost of vitamins and minerals to give you energy to conquer your day.

But it can be difficult to find the right flavour combination (and too easy to turn your smoothie into a high-calorie, high-sugar dessert). And even if you are the most tried and true fan of smoothies, you can find yourself a bit bored of the same old smoothie, with the same few fruits, day after day.

We’re here to help bust you of out blender boredom with unexpected ingredients like mint, ginger, cinnamon, and more that add new, delicious, and healthy flavours to your smoothie list. Grab your blender and try these four Aramark chef-created smoothie recipes to make at home!

1. It’s Easy Going Green

This is sure to be your new go-to drink. In addition to the power-packed kale and spinach, it has almond milk, zingy ginger, and earthy and colorful turmeric, which is gaining popularity for its anti-inflammatory properties. Ground turmeric can be found in the spice aisle of most grocery stores.

2. Berries and Spice and Everything Nice

You don’t often see cranberries in smoothie recipes, but we think that’s about to change! Here, vitamin C- and fibre-packed cranberries get added to sweet strawberries and blended with ginger and cinnamon for a little spiciness.

3. It’s Peanut Butter Berry Time

We took the classic combo of bananas and peanut butter to the next level. This smoothie has it all – fresh fruit, extra protein, and it’s dairy-free. The chia seeds add fibre and healthy omega-3 fatty acids.

4. Tropical Fruit Meets Cool Mint

This tangy smoothie is perfect for a hot day. The fresh mint adds a cooling taste, while the pineapple and apple sweeten it up. The vanilla yogurt adds creaminess.

When it comes to smoothies, don’t be afraid to mix things up! Get creative and play around with different ingredients to find the perfect recipe that fits you.