Canadian Foodservice Wages Jump 9% in 2007
The number of hours worked per week did not increase, the association said, meaning that weekly earnings rose primarily as a result of higher hourly wages,...
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Tempting customers to buy dessert is a surefire way to boost dinner and lunch checks. But that means offering an irresistible and varied selection that hits every diner’s sweet spot. Suppliers have stepped up to the dessert plate with ingredients and products for operators at every level—from QSR grab-and-go treats to comforting family-dining pies and ice creams, to the speed-scratch cakes, pastries and mousses that differentiate casual menus.
Continuing high unemployment rates across the U.S. point to a still bumpy road to recovery, but there are signs of hope in the year ahead. Although restaurant traffic was down 1 percent in the third quarter of 2010, visits to restaurants increased during the fourth quarter and growth is forecast to continue into 2011.