The Fifteen Group
Suite 915, 555 Richmond Street West M5V 3B1 Toronto, ON, Canada

This year will bring menus that are more accommodating to all diners, from appetizers to dessert.

Supporting local has taken on a whole new meaning this year, as customers fight to keep their favourite establishments alive.

You've heard of the grapple...now get ready for a slew of other hybrid produce as farmers and chefs alike get creative with their recipes.

We recently spoke to @cbcottawa about how restaurants can survive a largely virtual holiday season and winter lull this year. From promoting gift card sales to providing meal kits for virtual celebrations, restaurants will have to be creative to retain business. Click the link in our bio for the full article.

Happy Holidays from our team! Make sure to work restaurants into your plans and festivities - pick up a take-out meal or give restaurant gift-cards to your loved ones.

Unsure how to choose the right wine for your restaurant? Jenny Companion, VP of Eastern Operations, shared her key tips for choosing bottles that complement your menu, align with your brand and offer seasonal variation in a recent blog post. Click the link in our bio to read more!

This year, with everyone staying home for Halloween, it's an excellent opportunity to offer a specialized take-out option for guests instead. After all, a comfort food meal at home sounds a lot better than being out in the cold. Consider a to-go dinner option that will allow your guests to celebrate the holiday from home.

Our Chef Consultant, Tim Cuff, is celebrating his 5 year anniversary with The Fifteen Group! We are so lucky to have him on our team. Tim has always been inspired by seasonal, local eating - you won’t find strawberries in his fridge other than in July - and he’s a proponent of family-style, communal eating. Outside of work, he loves to spend time outdoors with his wife and daughter - especially camping and sleeping under the stars.

With colder weather on the horizon, Canadian restaurants must take strides to retain customers this winter season. Our President, David Hopkins, gave @restobizcrfn his top 3 suggestions for how restaurants can 'be bold' and boost profitability amidst the pandemic.

We love working with new foodservice concepts, such as the newly-opened @roguekitchenbar! This is what they said about working with us: "The team at The Fifteen Group was truly essential in helping us solidify our vision and setting us up for success. Starting with a solid Business Plan, which was vital to achieving our financing objectives, through to working with their chef consultants to create a first-class menu for our concept, they provided a high level of commitment and support throughout the entire opening process and launch. I would recommend The Fifteen Group to any operator that wants to create their own restaurant concept and open right."

Like most things, our client work is a bit more complicated with COVID. But, with health and safety precautions in mind, we are excited to still forge ahead with menu development projects, photoshoots and more. Stay tuned for more details soon!

With nights getting colder and darker, restaurants will likely see a rise in take-out orders. Consider how your menu will fare through the fall and winter seasons: do you have enough warm dishes and comfort foods? Are your take-out containers suited to hot meals? We can help - send us a DM to learn how to streamline and strengthen your take-out program.

With the news of the extension of the Canadian Emergency Wage Subsidy, many restaurants can rest easy, knowing they will make it through the winter season. With this in mind, our restaurant profitability webinar with @rbc is extremely relevant for anyone in the industry. Learn how to capitalize on government subsidies and rethink your offerings to set your business up for success. Click the link in our bio to watch the webinar now.

Is your foodservice business operating with low profitability and extremely tight margins? Swipe to learn how our services can make you more money.

The food service industry has experienced unprecedented times, and navigating the food service landscape has been a challenge for many business owners. This webinar has been developed to provide thought leadership and solutions to address some of the major challenges and pressing issues facing the food service industry. Click the link in our bio to register! Covering topics such as operations, staff & service, financials, menu and more, we can help rebuild and reinvent your restaurant.

Happy Canadian Thanksgiving! Celebrations will likely look different this year, but as long as there's great food and loved ones around (whether virtual or in-person), that's a win in our books.

As we approach Thanksgiving weekend, our Chef, Steve Silvestro, shares his top turkey tips: 1. Crispy Skin: allow the skin to dry by leaving it uncovered in the fridge for 24 hours for perfect, crispy skin! 2. Add Bacon: laying strips of bacon on the skin as you roast is never a bad idea. ... 3. Dressing: always make your dressing separately and add fresh lemon to elevate the flavour! 4. Eat your Veggies: serve your turkey with a complementary veggie side. Our favourite is Brussels Sprout Gratin!

With many restaurants currently facing financial hardships, David Hopkins explains how strategic menu engineering can dramatically improve profitability. Adopting a new pricing model and evaluating menu item popularity vs. profitability will go a long way in improving your bottom line. Click the link in our bio to read the article with @restaurantscanada and learn more.