Fair exchange

Article Abstract:

Restaurant operators in Canada should stop the practice of providing only a 25% to 30% exchange rate on the US dollar, even though the bank rate is around 50%. Canadian restaurateurs are, in effect, charging American customers 20% more for their products. Restaurants that give their American clients the proper exchange on their dollar will benefit from the goodwill generated by their fair action, and will reflect their dedication to provide quality and value to all their guests.

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Tighten your belt

Article Abstract:

Restaurant and foodservice operators need to adopt tools that would improve profits even if they do not necessarily increase sales. There are many cases of resturants that work to drive sales, yet generate profits which are not commensurate with their efforts. Ten suggested strategies designed mainly to boost profits may help foodservice establishments. These tactics include evaluating menu costing, portions and pricing, and closely monitoring labor costs even in good times.

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Hosting the handicapped: opening doors to all of Canada's foodservice patrons

Article Abstract:

Many restaurants do not have facilities to cater to the physically challenged customers. The business of restaurants, hotels and airlines will probably increase if the requirements of the physically challenged customers are catered.

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