The Continuing Series on Profit Through Guest Experience In this continuing series on profit through guest experience, we move deeper into the financial impact behind hospitality. Because in the...

The ChefPreneur Evolution: From Kitchen to Enterprise By Ken Gooz, President & CEO, Mainstreet Global Inc. In Part 1, we introduced the ChefPreneur — chefs who think like operators, operators who...

High-Volume Restaurants: Managing Flow If you’ve ever stepped into a packed restaurant that feels alive but not chaotic — where everything seems to move with rhythm and purpose — you’re witnessing...

  In high‑volume restaurants, success doesn’t start when the doors open — it starts long before. The opening routine isn’t just operational. It’s cultural. It defines service standards, sets...

  Restaurants Making More Money in 2026 — Part 2 of 3 By Ken Gooz Welcome back to the second installment of our three-part series on making more money in your restaurant in 2026. In Part 1, we...

  Restaurants Making More Money  By Ken Gooz This is the first of a three-part series designed to help you make more money in your restaurant in 2026. Not through gimmicks, not by cutting corners...

When it comes to testing new restaurant concepts, menu ideas, or brand positioning, Western Canada has quietly become one of the most valuable “proving grounds” in North America. It’s a region where...

Over the past decade, I’ve noticed a powerful shift in the restaurant industry. A new type of founder is emerging — part chef, part entrepreneur, part brand-builder. I call them ChefPreneurs. These...

When it comes to testing new restaurant concepts, menu ideas, or brand positioning, Western Canada has quietly become one of the most valuable “proving grounds” in North America. It’s a region where...