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By Nadia Persaud

Leasing versus Buying Equipment 

By Hina Jasim

Greg Heller, owner of the ‘Chef Upstairs’ believes in buying your restaurant equipment.

“It’s better to buy your restaurant equipment, even more so if you’re an independent restaurant,” Heller said.

Restaurant owners across Toronto have two options with their equipment: either buying or leasing it. There are several restaurant equipment vendors who do renting and selling separately, or have the option of both. There are many different points in choosing either option for restaurateurs, but it depends on the size and type of restaurant. Companies like Nella Cutlery and Russell Food Ltd. are ones who lease their restaurant equipment, Dinetz is one who sells. There are pros and cons for both choices, but it relies on the type of restaurant equipment you’re looking for.


By Jessica Lee

So you’ve decided that you want to try running a restaurant. Maybe you have a great idea or you’re a fantastic cook. But hold on for a moment there. Just being a good chef or having a great concept doesn’t mean your restaurant will succeed.

According to Heather and Andy Dismore, authors of Running a Restaurant for Dummies, there are key traits a person must have to be suited to the food business. In their book, they list passion, presence, creativity, tolerance, flexibility, positivity, leadership, business sense, and schmoozability.

Out of all the traits, the Dismores believe that business sense and schmoozability are the most important traits to succeeding.


By Kaitlynn Ford

Marketing is the best way a restaurateur can distinguish their eatery from its competitors. At the very least, they should know their target demographic, the image they want to project and the avenues and types of media they plan to use for their advertising.

“There are a lot of people using online right now to search for restaurants and we educate them on the importance of being online, because there are so many other websites out there and if their brand is not portrayed in the right way,” Pantelly Damoulianos, the Vice President of Dine.TO, said. “It could harm their business.”

Promotion Agency 

By Nadia Persaud

Red Tape

By Yeamrot Taddese

Liquor licence, check.  No smoking signs, check.  Elevator safety requirement, check.  Alarm system, check. Correct kitchen sink positioning, check.

If your regulatory compliance checklist looks like this, you’re probably less than a quarter of the way to completing your requirement before you could open a full-service restaurant.

In addition to hiring, firing, serving and purchasing, many restaurateurs have to deal with painstaking paperwork and scattered administration to stay in line with regulatory laws.

Reputation Management 

By Kaitlynn Ford


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