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Our Commitment

To create the most favourable environment for our members to succeed.

Investment

Memberships range from 275 to 350 per year.

Why Join Us

Our research shows that members experience higher revenue growth, better knowledge and lower operating costs compared to non-members.

BCRFA INDUSTRY NEWS

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Canada Revenue Agency and Tips
Feb 20, 2018

A news item from PEI this morning tells us CRA is auditing the employees of a popular restaurant chain for undeclared tips. 200 plus employees have received letters from CRA accusing them of failing to declare the full amount of the tips they received.

>> CRA has been relatively soft on the issue of undeclared tips in recent years, but this crackdown could signal change.

Today might be a good day to remind your employees that tips are no longer untraceable. POS transactions can be audited and the almost 100% of the amount of tips each employee
received in any time period is recorded. The audit process in inconvenient for the restaurant and potentially disastrous for employees. Fines and interest on unpaid taxes can financially ruin a worker.

Remind your employees to:

  • Keep an accurate record of the tips they receive each shift
  • Keep a record of the amount they tip out to the back of house.
  • Set some of their tips aside to pay for taxes
  • Declare the tips they have received when they file their income tax return.

As their employer, you can offer to deduct more income tax from their cheques in order to soften the blow when tax time rolls around.

If the restaurant collects all the tips and pays them out by cheque or cash at regular intervals, CRA requires taxes and other withholdings already be taken off the amount paid out.

If you have any concerns or questions about tips, contact Gillian at the BCRFA 604 505 2374 or gmacgregor@bcrfa.com.
Don’t take chances and counsel your employees not too, either.

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Tackling the Labour Shortage – Attract and Retain Valuable Employees
Feb 16, 2018

Demand for dining out and restaurants is at an all time high.  Tourism is up and Visa Canada estimates 60% of Canadians now eat out at least once a week.  However, in BC, our population is retiring faster than young people are entering the workforce – so the talent pool is extremely small.

Are you a restaurateur or chef in Victoria? Please join us to hear operator solutions for dealing with the labour shortage.  We have assembled best practices from speaking to operators around the region and innovative solutions for bringing new people into the field.

One successful tactic is build excitement into your menus and to promote your values:  Buy BC: Eat Drink Local is a new promotion that provides opportunity to showcase your business and your chefs and cooks as leaders in industry!  Learn more about how you can be invovled!

Help provide us your feedback.

 

Inn at Laurel Point
680 Montreal Street
Victoria, BC

Monday, March 12 6:00 – 8:00 pm

To register click here

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Ten Ways to Motivate Employees
Jan 19, 2018

As a follow up to our session on tackling the labour shortage this week, we’re going to bring a series of articles that work with our tactics for recruiting and retaining employees.

Ten ways to Motivate Employees

  1. Appreciate the work they do. Every person, from the dishwasher to the chef is important to your success. Be sure you tell employees, regularly, how important their work is and how much you appreciate they come to do it.
  2. If you can promote your employees upwards in your restaurant, do it. Make sure the process you use to decide who receives training and promotion is transparent an accessible to anyone who wants to move up.
  3. Have perks on offer… bus passes, spa treatments, free parking, family and friends discounts. Make it very clear how to qualify for the perks and make sure everyone can earn them, no matter what their job.
  4. Friendly competitions – who can sell the most 3 course meals; who got the most meals plated, who washed the most dishes, who bussed the most tables… A gift card to Amazon or dinner on the house on the employee’s next night off are fun rewards.
  5. If there are issues or problems – get input from your employees. For example, how do we deal with people who fail to arrive for reservations, how should be schedule for Christmas when everyone wants to be with family, what is the fairest way to schedule summer vacations.
  6. Provide employees with a decent place to take a break. A comfortable chair, free soft drinks etc. No one should have to hide out in the bathroom or huddle in an alley. Restaurant work is hard on the body. Tell employees you care by making sure they get their breaks, get a bite to eat and a cold drink so they can tackle the next hours refreshed.
  7. Promote camaraderie by encouraging people to help each other. Employees all need a hand when they’re in the weeds, the table is too big for one to handle, the line up at the door is getting restless. Foster an environment where people aren’t ashamed to ask for help and co workers are happy to give it.
  8. Promote fun – let staff dress up for Halloween, wear ugly Christmas sweaters, encourage and provide birthday cakes for employees. Have an afternoon when people can bring in their children for ice cream. Have celebrations for important events like a graduation, citizenship ceremony, babies born and marriages made.
  9. Everyone knows the company goal is to make money off serving food and drink to guests. There are other goals too: to showcase the best of BC products, to be super hosts to tourists, to be praised on social media as a good place to eat, to give guests a memorable evening, to make friends with regulars… All of these are the goals of a good restaurateur. Make sure you share these goals with your employees as often as you can. You opened a restaurant because you love to feed people. Remember this.
  10. Lead by example. If all your staff is run off their feet, go clean the toilet yourself, pitch in, help out! Don’t be the owner who swans in at 9 p.m. with her entourage expecting dinner and service. Be the owner who gets in and rolls up her sleeves to help the dishwasher.