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Articles by Greg Staley
Staley: Poilievre is right, EV mandates will end rural life
By: Greg Staley Written On: 2025-08-20 I write this as someone who lives in rural Saskatchewan and relies on a 21-year-old Toyota with 370,000 kilometers. Pierre Poilievre is right: the Liberal government’s EV mandates, which would end the sale of gas-powered vehicles by 2035, threaten rural life. If these policies proceed, many rural Canadians like me could lose the ability to live and work outside urban centers. I have never owned a new car or financed one.
Staley: Was the Freedom Convoy compromised?
The National Telegraph will revisit several investigative stories about the demise of the Freedom Convoy by highlighting articles and research conducted by the independent news outlet Diverge Media. The first is a series of articles on the topic reported on by Diverge Media. Written On: 2022-11-25 It would be naive to think that a protest the size and magnitude of the Freedom Convoy wouldn’t have a list of people seeking to infiltrate its ranks for various reasons.
The most cowardly statement made during Covid was signed off on by Freedom Convoy organizer
Opinion article by Greg Staley Written On: 2024-04-30 We reached out for comment but we received no response from Tamara Lich. What goes through a person’s mind when they are involved at the highest levels of a political party and that party makes cowardly statements?
2023 Trends to Watch for Restaurateurs and Brands
Overall, it's shaping up to be an exciting year for the industry, with advancements in technology and new trends emerging. The restaurant industry has faced numerous challenges in recent years, including the COVID-19 pandemic, labor shortages, and inflation. These challenges have forced many restaurants to make significant changes in order to remain profitable. As we enter 2023, there are several trends that restaurant owners should be aware of.
2023 Restaurant Technology Trends: Consolidation, Experience, and Fees
The last few years have seen unprecedented disruption for restaurants. Closures, supply chain problems, labor shortages, technology, and inflation are just a few of the challenges operators have faced in recent years. So, what could the coming year possibly bring when the last few have felt so unpredictable? I see a few things on the horizon as part of the ongoing evolution of the relationship between restaurants and technology.
Seven Common Mistakes to Avoid When Implementing New Technology
The restaurant industry is in a revolution—or evolution—in its relationship to technology. Operators are looking for tools and systems to give them a competitive advantage, whether that’s by meeting customer wants or getting your labor numbers just right. However, as the number of tools available to restaurateurs expands, and the capabilities of technology also grow, it’s critical to be thoughtful about what software you select and how you implement it.
6 mistakes you're probably making with your tech rollouts
Technology COVID forced operators to beef up delivery, off-prem and other technologies, but complications occur if not managed well. Without an effective vendor selection and implementation process, you can see poor user adoption, a mismatch between needs and features, disconnection between systems and more. The restaurant industry is undergoing a technological revolution.
10 Common Tech Mistakes for Restaurants-And How to Avoid Them
It's on operators to create a seamless, stress-free experience. Restaurant technology has morphed from being “nice to have” to an absolute necessity. Tech solutions are essential to elevate restaurant operations, increase efficiency, reduce costs, improve scheduling, boost safety, and streamline daily tasks. As restaurant tech has become more affordable, accessible, and user-friendly, more restaurants are investing in digital solutions.
Staley: Was the Freedom Convoy compromised?
By: Greg Staley Written On: 2022-11-25 It would be naïve to think that a protest the size and magnitude of the Freedom Convoy wouldn’t have a list of people seeking to infiltrate its ranks for various reasons. The freedom Convoy not only captured the hearts of Canadians from coast to coast but also those from around the world. The protest raised more money in mere weeks than Canada’s major established political parties could raise in the entire final quarter of 2020 (3 months).
Four Ways to Build More Effective Restaurant Leadership
The modern restaurant and foodservice industry are facing the most challenging restaurant landscape in decades. After surviving the worst of the COVID-19 pandemic, restaurant operators are now facing record high food costs, ongoing labor shortages, inconsistencies in the supply chain, and quickly changing guest preferences.
7 tips for leading a modern brand
Operations Effective leadership is not out of reach, and here are seven tips to help you lead your brand through the twists and turns ahead. With challenges and disruption more intense than the restaurant industry has seen in decades, effective leadership is critical to deftly navigate these challenges. Strong leadership builds trust and confidence from employees and drives customer loyalty.
4 Tips to Lead Your Restaurant in 2022
As the industry has evolved, technology has evolved to help. Leading a full-service restaurant is as challenging today as it’s ever been. With continued labor shortages and cost of goods at record highs, restaurateurs have a lot on their plates to juggle. Beyond labor and food challenges, there are new concepts arising, demand for delivery continues to thrive, and consumer preferences are changing.
Three Ways Menu Engineering Can Help Manage Profit
Every operator I talk to right now is feeling the pain of supply chain disruptions and high food costs. Inflation has been the straw that broke the camel’s back for many in the restaurant industry, particularly after the pain of dealing with low sales during the early days of the pandemic. Only 25 percent of operators believe their restaurant will be more profitable this year than last, in large part because 90 percent also say their food costs are higher now than pre-pandemic.
Theoretical Food Costing & Menu Engineering Tips for Full-Service Restaurants
By utilizing a technology platform, operators can quickly and easily see inefficiencies and ways to save. As inflation and global food costs remain high or unsteady, now, more than ever, restaurant owners must be intentional with their menus and profitability to be successful. Some operators are looking into simplifying menus, while others are experimenting with alternative ingredients (e.g., light vs dark meat, vegetarian vs meat, etc.,) to save money.
How restaurants can boost profits in soaring inflation of 2022
How restaurants can boost profits amongst soaring inflation in 2022 By: Greg Staley, CEO of SynergySuite Food prices have risen 10.4% since last summer, and nearly every food item is now more expensive than it was last year. As inflation reaches its highest level since 1981, food costs are among the biggest price hikes.
Home & Design Magazine
Remnants of plaster on exposed-brick walls in Marie Ringwald’s studio resemble the weathered surfaces of her sculptures: Humble farm buildings, sheds and storefronts, lovingly devised, appear worn by the passage of time. In a similar way, the row house in which she works has remained standing, through repairs and renovations, for more than 150 years. Kinship between Ringwald’s studio and sculptures runs deep.
Restaurant Retention: How to Keep Employees Happy
During the Great Resignation of late 2021, staggering numbers of employees left their jobs in search of new opportunities. Lack of opportunity, low pay, difficulty with childcare, and feeling disrespected at work were amongst a wide variety of factors listed as motivators. Amongst those who left their workplace, one-fourth of those were in the hospitality industry.
Ghost kitchens: The evolution of food safety in nontraditional foodservice
– OPINION – By Greg Staley While we are (hopefully) through the worst of the pandemic, now the time has come to see what changes were temporary and what is going to stick around. It seems clear that off premise dining, already on the rise pre-covid, has only spiked in popularity in the last two years. That has come down some as diners feel safe to return to dining in, but the trend line is higher than before and will only continue to rise as guest consumption preferences change.
Industry Experts Share Tips on Restaurant Retention and Employee Satisfaction
Alongside paying a competitive wage, here are some ways to increase employee engagement and success in your restaurants. For restaurant owners, hiring and retaining employees has always been a key focal point. Over the last few years, that challenge has intensified with an unprecedented competition for talent. During the Great Resignation of 2021, more than 4.5 million Americans quit their jobs. One-fourth of those were in the hospitality industry.
Home & Design Magazine
Eager for spring winds to chase away lingering traces of dark winter? Impatient for a blast of ravishing color? Then pause and revel in the jubilant harmonies of John Blee’s paintings. Through his prismatic lens, impressions of spring’s balmy breezes or summer’s intense light beckon. Misty lavenders drift by. Ultramarine pools ripple along. High-energy colors build on and charge each other. Rectangles, bolting from the surface, are not simply rectangles.
2022 Trends: Meeting Challenges and Industry Evolution
We all have our fingers crossed that we’ve gotten through the worst of the pandemic. It certainly feels like better days are ahead for the restaurant industry. Restaurateurs seem to be coming out of a survival mode mindset and beginning to evaluate what’s next. What changes that may have seemed temporary should be made permanent? What trends can be adopted to better serve guest preferences? How is technology shaping the future of restaurants and giving brands a competitive edge?
The future presents a lot of new opportunities, changes, and possibilities for restaurateurs. As mask mandates lift and a glimpse of our “new normal” is on the horizon, many restaurant owners are cautiously optimistic to see what that means for their restaurants.
Is Restaurant Reporting Key to Managing Costs?
There’s no such thing as a crystal ball when it comes to helping you run a restaurant. As much as we might want a glimpse into the future, restaurant operators have to run with the next best thing – forecasting and reports. With the disruption that has swept across the restaurant industry in the last two years, many operators may feel overwhelmed as they work to bring food and labor costs under control, continue rolling out digital initiatives, and adapt to changing diner preferences.
4 Easy Ways Reporting Keeps You Ahead of Problems
4 Ways Reporting Keeps You Ahead of Problems By Greg Staley CEO of SynergySuite Running a restaurant on spreadsheets and gut feelings is becoming increasingly difficult. While some operators get their start this way, growing brands need to look at how they are using technology and whether it serves them.
How to Save on Operating Costs with Proper Restaurant Reporting
Having the right data at your fingertips will help you drive growth for your restaurants. The restaurant industry has undergone a tremendous amount of abrupt change. The evolutions within the industry and the effects of the COVID pandemic have taken a toll on the hospitality industry. With all the new technology advancements and industry changes, having a central database to hold all your data is becoming increasingly pertinent for restaurateurs.
4 Easy Ways Reporting Keeps You Ahead of Problems
4 Easy Ways Reporting Keeps You Ahead of Problems By Greg Staley CEO of SynergySuite Running a restaurant on spreadsheets and gut feelings is becoming increasingly difficult. While some operators get their start this way, growing brands need to look at how they are using technology and whether it serves them.
Is the Labor Shortage a Wage Shortage?
COVID-19 has transformed the restaurant industry in so many ways, from shutdowns to supply chain issues to accelerating the move to off premise dining. Now we are in the middle of The Great Resignation, which saw record numbers of Americans quitting their jobs. These resignations, 4.5 million Americans in November 2021, ultimately have seen 3% of the workforce quit their jobs, with that figure estimated to be double in hospitality.
Four Ways to Maintain Margins Amid Labor Shortage
One of the many disruptions that came from COVID-19 is The Great Resignation. No industry is immune to the large numbers of employees resigning to look for higher wages or a different career, but restaurants have been hit particularly hard. An estimated 3% of the American workforce quit their jobs in late 2021, but that number was double in the hospitality industry.
3 Back-of-House Restaurant Predictions for 2022
The beginning of the year is the perfect time to make plans and set expectations. So, as you’re looking forward, it might be a good idea to look back—at the back of house. Restaurant operators have been taking advantage of new technology and how digital tools can help them meet evolving guest expectations for years. But back-of-house technology has been on the back burner most of that time.
Six Trends to Expect from Back of House in 2022
It’s no secret that the restaurant industry has changed dramatically in the last two years. COVID has upended the way the industry operates, shifting everything from the way we serve guests to how sanitation works to what the supply chain and labor market look like. Although the pandemic will continue to change how we navigate the restaurant industry moving forward, many operators are looking to find their new normal and begin proactively investing in their success again.
5 Ways to Fight Employee Burnout at Your Restaurant
The last 18 months have put the restaurant industry through the wringer, but it’s not only operators feeling the squeeze. Employees are also leaving the industry at high rates and those remaining (or joining for the first time) are facing a difficult environment that has begun to lead to burnout for many. Short-staffed shifts, frustrated or impatient customers, undertrained new hires, new safety procedures and other changes have all left employees feeling frazzled.
Four Ways to Reduce Burnout and Improve Employee Retention
The high turnover common in the restaurant industry has only accelerated in the last nine months. During the initial months of the COVID-19 pandemic, many restaurant brands saw business dip, and had to lay off or reduce hours for their employees. Long-time food and hospitality employees left the industry, choosing to look for positions that had more consistent hours or less potential for COVID exposure. Then demand began to rise again, and customers began dining out more and ordering more take out.
Controlling What You Can: Risk Reduction and Restaurant Technology
Controlling the variables in the restaurant industry can feel like a game of whack-a-mole if you don’t have the right tools at your fingertips. Especially in a time where the industry is in flux because of the pandemic, juggling things like food costs, keeping shifts full and food safety can feel more difficult than ever. Fortunately, controlling the variables that can pose a risk to your business are within your grasp.
Tips for reducing food safety risks with technology
Opinion By Greg Staley Food businesses face risk every day, with every shift. That means their teams must work proactively to reduce the chances of a foodborne illness incident, security breach, or other crisis. Now, on top of “basic” safety protocols, organizations must also implement COVID-19 protocols, which are ever changing, adhering to local, state, and federal guidelines.
Tips for reducing food safety risks with technology
Opinion By Greg Staley Food businesses face risk every day, with every shift. That means their teams must work proactively to reduce the chances of a foodborne illness incident, security breach, or other crisis. Now, on top of “basic” safety protocols, organizations must also implement COVID-19 protocols, which are ever changing, adhering to local, state, and federal guidelines.
Get the vaccine or there will be no life saving surgery - The case of Annette Lewis – Diverge Media
Skip to content Diverge Media Bringing You The Stories That Matter. Cart + × expanded collapsed By: Greg Staley Written On: 2021-09-03 Annette Lewis, a 56-year-old terminally ill woman in Alberta who has idiopathic pulmonary fibrosis that is affecting both of her lungs has been told that she will be refused a double lung transplant unless she gets vaccinated with the Covid-19 vaccine.
Five Reasons Restaurants Are Upgrading Tech in 2021
After the rollercoaster of the last year and a half, the restaurant industry is moving forward with making upgrades they put off because of the disruption COVID-19 created. The trends the industry had in 2019 toward improved tech stacks, better reporting, and streamlined operations can’t wait any longer, and restaurants are finding the budget to put toward technology again. With uncertainties still on the horizon, why are restaurants choosing to invest in upgraded technology now?
6 Reasons to Update Your Restaurant’s Technology Stack
Updating your restaurant technology stack can seem daunting, but forward-looking restaurant brands are moving away from traditional, manual processes as they look for ways to gain competitive advantage and maintain profitability. Many operators have been reluctant to move to more modern technology solutions for tasks like scheduling, inventory, and checklists because the current processes, while time consuming, seem to be effective.
Food Safety Tech Newsletter Vol 10 No 29
Get Your FREE Subscription Here! About Us Volume 10 Issue No. 29 Compliance Food Labs Food Manufacturing Foodservice & Retail FSMA GFSI Sustainability SPONSORED CONTENT Supply Chain Controls: What You Need to Know to Comply with FSMA Sponsored By ImEPIK As a food manufacturer working in a receiving facility, have you ever felt like you are at the mercy of your ingredient supplier? You’re not alone in facing dilemmas related to preventive controls along the supply chain.
Pathway to Progress: How to Invest in Food Safety Technology when Future Is Uncertain
The last 18 months have been tremendously difficult for the restaurant industry. Six years of growth were undone by a global pandemic, and industry sales were $240 billion dollars lower than pre-COVID-19 projections, according to the National Restaurant Association. While the pandemic accelerated the adoption of trends like online ordering, off-premise dining and delivery, it also brought others to a halt.
How to Invest for the Future When Profits are Down
When six years of growth for the restaurant industry are wiped away in a year, it’s no surprise that the National Restaurant Association is saying that 2020 was the worst year for restaurants. With more vaccinations, restrictions are lifting and diners are returning in droves. However, costs are not returning to pre pandemic levels.
Myths and Facts: Investing in Restaurant Tech When Budgets are Tight
The restaurant industry suffered the worst year in industry history, erasing years of progress, in 2020. The impact was widely felt across many parts of business, and restaurant technology was no exception. Some kinds of technology—online ordering, delivery, drive thru—saw huge gains as restaurants scrambled to augment their off-premises capabilities. Other types of technology took a backseat as restaurants went into survival mode.
Thomson Reuters Foundation Chairman is also board member at Pfizer – Diverge Media
By: Greg Staley Written On: 2021-06-28 Jim Smith, the Former President and CEO of Thomson Reuters and now the current Chairman of the Thomson Reuters Foundation, the corporate arm of the company, also sits as a board member at Pfizer – except under the name James Smith. Robert Malone, the self proclaimed creator of mRNA vaccines was the first to post Mr. Smith’s LinkedIn profile that showed the connections.
How to Ease the Labor Shortage and Improve Your Restaurant Operations
The Labor Shortage and Restaurant Operations By Greg Staley, Synergy Suite Virtually every restaurant is struggling to find enough employees to staff full shifts right now. Some are working skeleton crews, while other are cutting hours off their day or days off the week to make sure the hours they are open are fully staffed. Whatever the situation, coming back into full operations but then being unable to find enough employees is a frustrating dilemma that’s unlikely to be resolved for months.
How to Ease the Labor Shortage and Improve Your Restaurant Operations
The Labor Shortage and Restaurant Operations By Greg Staley, Synergy Suite Virtually every restaurant is struggling to find enough labor to staff full shifts right now. Some are working skeleton crews, while other are cutting hours off their day or days off the week to make sure the hours they are open are fully staffed. Whatever the situation, coming back into full operations but then being unable to find enough employees is a frustrating dilemma that’s unlikely to be resolved for months.
Restaurant Recruitment and Retention in the Post-COVID Labor Crunch
As happy as operators are to see more people returning to bars and restaurants, it’s becoming increasingly difficult to find enough people to staff each shift. The industry is facing a nationwide labor crunch that is making it difficult to meet customer expectations and renewed demand for indoor dining. The labor shortage is complex with a wide variety of causes, none of which will be solved in the next few months.
Navigating the Labor Shortage in a Recovering Restaurant Industry
Greg Staley by Greg Staley, CEO of SynergySuite covid-19 threw curveball after curveball at restaurant operators. You’ve had to pivot with each new health and safety recommendation, closure, and restriction but you made it to the other side where vaccinations are rolling out and restrictions are lifting across the country—only to be hit with serious labor shortages.
Four Ways Modern Labor Management Helps You Respond to Rising Minimum Wages
While careful labor management has always been an important part of controlling prime costs in the restaurant industry, operators should be looking toward better ways to manage labor costs with competition for labor increasing and a potential minimum wage increase on the horizon. Many operators are still relying on their general managers’ gut feelings when it comes to schedule creation and enforcement.
Three ways COVID is changing food safety and how restaurants can help
Opinion By Greg Staley We’re now more than a year past the time when COVID-19 led to restaurants shutting down, moving outdoors, leaning heavily on delivery and restricting dining capacity. Virtually every restaurant had to adapt their operations in some way. While the more common things such as takeout, online ordering and mask wearing have understandably gotten a lot of attention, the pandemic has shifted operations in more subtle ways.
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