Free Resources & Media

As the owner of Key Restaurant Group, Doug is always happy to share free tips and strategies with you! Check out his recent publications below, many of which are featured on FoodableTV, 'Typsy Hospitality', 'Bar Hacks', and the 'Canadian Restaurant & Foodservice News' Magazine - allowing him to be named one of the 'Top 22 Hospitality Influencers to Follow on Social Media".

Looking for advanced content? Get a copy of his book 'Bar Hacks' - available now on Amazon.

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Planning Resources


Restaurant Start-Up SOS.

Are YOU Really Ready?

Developing Your Support Team

Building Buzz Before Opening

Hiring Your Opening Day Team

Restaurant Start Up Costs

Prepare for Hidden Start-Up Costs

24-2 Foodable

Restaurant Funding Advice


Business Plans Deconstructed


How to Choose a Location


Save Time & Money During Start-Up

33-1 Typsy

Why Complete a Feasibility Study?

56-1 RestoBiz

Anatomy of a Business Plan

44-1 Typsy

Developing a Concept Plan

36-1 Typsy

The Cost to Open a Restaurant


Start-Ups. Is The Struggle Real?

20-2 Foodable

Pitching Your Concept to Investors

35-1 RestoBiz

Developing a Profitable Concept

45-1 Foodable

Don't Forget These Fundamentals

34-2 Foodable

Planning Out Your 'Curb Appeal'

67-1 Typsy

Risk Management for Start-Ups

69-1 Typsy

Choosing Your First Location

59-1 Typsy

Restaurant Business Partners

73-1 Typsy

Growing a Restaurant in 12 Months


Developing a Hidden Gem

Preparing a Second Location

Developing Media Launch Strategies

Perfect Pitch for Investors

Development Resources


52-1 Typsy

Setting Employee Expectations.

48-1 Typsy

Re-Engineering a Menu

41-1 BarHacks

Developing a Beer Program

57-2 Foodable

Restaurant Lighting Strategies

53-4 Foodable

Restaurant Seating Strategies

50-1 BarHacks

Sound Engineering for Bars


Effective FOH & BOH Systems

58-1 Bar Hacks

Bar Security Strategies

4-1 Foodable

Your Supply Chain & Quality Control


Choosing Profitable Equipment

3-1 Foodable

Build Team Experiences

pasta (1)

Defining Your Value Statements


How to Develop Your FIRST Menu

Restaurant Event Strategies

43-1 BarHacks

Bar Design 101

Creating Adult Playgrounds

Staff Performance Reviews

16-2 Foodable

Rock Solid 'Soft Openings'

Catering to Solo Diners

Other Supportive Resources


39-3 Foodable

Maximizing Restaurant Downtime

26-1 Resto Biz

How to Order 'Like a Pro'

37-5 Foodable

Importance of a Secret Diner

25-1 Resto Biz

Managing Guest Emotions

55-1 Foodable

Creating Brand Ambassadors


Analyzing Local Competition

2-1 Foodable

Collaborating w/ Other Restaurants

51-1 Foodable

Let's Solve the Chef Shortage

42-1 BarHacks

4 Ways the 'Bar & Grill' Can Recover

28-1 Typsy

How to Lower Labour Costs


Restaurant New Year Resolutions

49-1 Foodable

Preparing for Online Ordering

47-2 Foodable

Improving Social Responsibility

46-2 Foodable

Preparing for Growth/Franchising

38-3 Foodable

Living in 'The Moment'


2017 Restaurant Trend Report

1-1 Foodable

Preparing a Restaurant for Summer

46-2 Foodable

Adapting to Market Changes


The 'Top 10' Canadian Whiskeys

2018 Restaurant Trend Report

Preparing for Wage Increases

Service Training Techniques

Preparing for Thanksgiving

Top 10 Bar Concepts - Ontario

Preventing Restaurant Burnout

The 'Sweetgreen' Success Story

Building Sustainable Cocktails

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