BLOG

Keep up with the conversation here.

Dec 3, 2020
5 min

Is Regulating Delivery Company Fees the Answer to Save Restaurants?

The pandemic has been extremely hard on the restaurant industry and its not over yet. Numbers continue to rise and the weather is getting worse so patios are no longer a viable option for most guests. This means that takeout and delivery become a lifeline for some restaurants. The delivery apps charge significant fees for orders meaning that restaurants that are challenged by reduced volumes and higher costs are squeezed, often into negative margins, in an effort to access

0 comments

Should Justin Be Buying Us All Dinner Out?

Mike von Massow

Oct 12, 2020
3 min

Should Justin Be Buying Us All Dinner Out?

The restaurant industry has been one of the sectors most hard hit during the ongoing pandemic. This is a sector that employs more than a million Canadians and, before the pandemic hit, represented approximately a third of every food dollar spent in this country. The closures and subsequent re-opening with reduced capacity have created significant economic hardship for many of these small businesses. There have been general programs for restaurant staff (Canada Emergency Re

0 comments

Mike von Massow

Aug 17, 2020
4 min

Time to Tap Out on Tipping?

The issue of tipping continues to vex restaurant owners. I've written often that I think we'd all be better off without tipping but its felt like the needle hasn't moved much in the past few years. The COVID-19 pandemic has perhaps provided an impetus for change. First, restaurants have a significant change in their cost structure and price increases are likely coming. Incorporating a gratuity into the price changes may be easier now and may also mask general price increa

0 comments

Restaurants - Three Things That Will Change and One Thing That Won't

Mike von Massow

Jul 14, 2020
5 min

Restaurants - Three Things That Will Change and One Thing That Won't

We've seen dramatic upheaval in the restaurant industry due to the COVID19 pandemic. This will drive change in how restaurants behave in the future. Much of this change was coming anyway and has been accelerated by the current situation. It will be interesting to see the adaptation in the industry as we move forward. Those that adapt well will be successful. Unfortunately many others will not. This post arose from a discussion with my friend Bruce for the FoodFocus podc

0 comments

Mike von Massow

Jul 13, 2020
4 min

Creating connection on campus with food

By Paige Hewett Food has many contexts; fostering a sense of belonging and community is one we should not overlook, especially on post-secondary campuses. With the current reality of COVID19, the importance of community is further underlined, particularly in a society grappling with racism and inequality. In an opportunity to pursue independent research through my graduate program this past Fall, I was led to consider whether in an age where young adults express a lack of bel

0 comments

Dandylion restaurant, Toronto: A choice for everyone

Mike von Massow

Sep 24, 2019
3 min

Dandylion restaurant, Toronto: A choice for everyone

I am fascinated by restaurants. We’re spending more of our food dollar there (both as North Americans generally and my empty nest family specifically) and they play an important role in shaping our perceptions of food and, therefore, our subsequent choices. Restaurants are also small businesses which struggle with low margins and interesting labour dynamics. That’s what makes me a restaurant geek and drives me to write about interesting visits. Last Wednesday I was invited to

0 comments

The psychology of dynamic pricing in restaurants

Mike von Massow

May 24, 2019
3 min

The psychology of dynamic pricing in restaurants

Dynamic pricing is well established in some industries. Changes in airline prices for a specific date change over time. There was once (and may still be) a discount for flying over a Saturday night that allowed airlines to differentiate between business travellers and leisure travellers who are more price sensitive. Sports teams have started to price games based on opponent, day of the week, ticket sales, and in some cases, even the weather. Although revenue management is tri

0 comments

Bridging the retail and restaurant divide

Mike von Massow

Jan 29, 2019
3 min

Bridging the retail and restaurant divide

Canadians are spending a larger and larger proportion of their food dollar in restaurants. We’ve also seen a blurring of the line between traditional grocery retail and restaurants with delivery services and ready to cook meal kits either offered in store, or else delivered to consumers’ homes. It is interesting to watch different companies carve out new areas in the food landscape. These kinds of initiatives are all part of an effort to serve the diverse wants of an increasi

0 comments

Mike von Massow

Sep 12, 2018
3 min

Restaurants not only feed us, they shape our food preferences.

This was also published on the conversation.com on June 12th, 2018. Restaurants are playing an increasingly important role in the food culture of North Americans. In the United States, food prepared outside the home represents more than 50 per cent of the food dollar, or more than US$800 billion a year. Canadians spend $80 billion annually in restaurants, spending almost 30 per cent of their food dollars in restaurants. They also buy a lot of prepared food for consumption at

0 comments

Mike von Massow

Jan 4, 2018
4 min

Less Meat, More Choice: A look at key food issues in 2018

A piece from the Conversation Canada that I co-authored with colleagues Alfons Weersink and Bruce McAdams. Published on January 3rd, 2018. Food is increasingly in the day-to-day consciousness of Canadians. Consumers are hearing more about food in the media and in the broader conversation. They’re also seeking more information about their food, including where it comes from and how it’s produced. New issues of interest regularly emerge. Here are a number of key trends you can

0 comments

RELATED PROJECTS

Considering the complexity of food, it is no surprise that conversations about it can be broad and diverse. In order to better understand how people think about food, Mike is involved in several projects. Learn more about each project below.

UNIVERSITY OF GUELPH SUSTAINABLE RESTAURANT PROJECT

Our team is a group of students, faculty and community partners that are committed to working towards a more sustainable future for the restaurant industry. Every year we hold a forum, bringing prominent speakers to the University of Guelph to discuss issues in the Canadian Restaurant Industry.

Learn More

foodFOCUS

Discuss, Challenge, Learn.

BLOG

Keep up with the conversation here.

Is Regulating Delivery Company Fees the Answer to Save Restaurants?

Should Justin Be Buying Us All Dinner Out?

Time to Tap Out on Tipping?

Restaurants - Three Things That Will Change and One Thing That Won't

Creating connection on campus with food

Dandylion restaurant, Toronto: A choice for everyone

The psychology of dynamic pricing in restaurants

Bridging the retail and restaurant divide

Restaurants not only feed us, they shape our food preferences.

Less Meat, More Choice: A look at key food issues in 2018

RELATED PROJECTS

Considering the complexity of food, it is no surprise that conversations about it can be broad and diverse. In order to better understand how people think about food, Mike is involved in several projects. Learn more about each project below.

UNIVERSITY OF GUELPH SUSTAINABLE RESTAURANT PROJECT