Insights, Research & Recipes for Canada's Restaurant Industry
In-depth articles, interviews, and operational research for restaurant owners and managers — alongside food trends and recipes for the foodies who love what comes out of the kitchen. Written for hospitality professionals across Canada.
Menu Engineering for Canadian Restaurants: The Complete Guide to Stars, Plowhorses, Puzzles, and Dogs
The complete, definitive guide to menu engineering for Canadian restaurants. Includes formulas, KPIs, a cheat sheet, trends from 2025-2027, and specific strategies for QSR, takeout, full-service, cafés, and liquor-primary establishments.
Rising Food Costs in Canada: Why Your Restaurant's Margins Are Disappearing (And What to Do About It)
A comprehensive, data-driven analysis of why food costs are rising for Canadian restaurants in 2026 — inflation, carbon tax, US trade tariffs, fuel costs, and the weak Canadian dollar — plus 8 practical solutions operators can implement now.
The Future of Italian Restaurants in Canada: Nonna Would Be Proud (But Concerned About Food Costs)
From the durum wheat crisis to the plant-based pasta revolution, discover what the future holds for Italian restaurants in Canada. Witty, well-researched, and surprisingly optimistic.
Choosing the right POS System for your restaurant
Which POS System Fits Which Type of Restaurant in Canada
Restaurant Labour Cost Benchmarks in Canada: What You Should Be Paying in 2026
Complete 2026 guide to restaurant labour cost benchmarks in Canada. Includes minimum wage by province, labour cost percentages by concept type, SPLH benchmarks, and strategies to control labour costs.
How to Calculate Food Cost Percentage for Your Canadian Restaurant: 2026 Guide
Learn how to calculate food cost percentage for your Canadian restaurant with step-by-step formulas, COGS calculation, benchmarks by cuisine type, and practical strategies to reduce food costs in 2026.
Labour Scheduling: How to Match Staffing to Projected Sales
Overstaffing kills margin; understaffing kills service. Here's a practical framework for building a labour schedule that flexes to your projected sales.
How to Calculate and Control Prime Cost in Your Canadian Restaurant
Prime cost — total COGS plus labour — is the single most important number for an independent restaurant. Here's how to calculate it, set targets, and keep it under 60% of sales.
The Most Common Pitfalls When Choosing a POS System
8 Pitfalls to avoid when choosing a POS System for your Restaurant in Canada.
Canadian Restaurant Food Safety Logs: What Inspectors Actually Check
Health inspectors don't just look at your kitchen — they look at your logs. Here's what Canadian restaurants need to track and why it matters.
Phillip Dawid
Phillip Dawid is the Editor-in-Chief of Foodie Run. Born and raised in Vancouver, he spent six years bringing La Boqueria Tapas and Pintxo Bar to life in Chinatown, from opening day in 2019 through 2025, honing his craft across both front and back of house. A UBC Sauder School of Business graduate, Phillip pairs his hospitality instincts with a background in accounting, financial management, and business analysis. When he's not in a restaurant, he's out exploring one — chasing good food, wild landscapes, and new cities across BC and beyond.