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Kelly Higginson
Executive Vice President of Operations at CFW Restaurants
Kelly Higginson is a seasoned hospitality industry professional with over 25 years of experience in the field.1 She has held various leadership positions throughout her career, including her role as Executive Vice President of Operations for CFW Restaurants, overseeing operations for ki modern japanese + bar, The Shore Club, Joe Fortes, and Hotel Le St. James in multiple Canadian cities.1
Career Highlights
Current Position:: As of May 2023, Kelly Higginson serves as the Chief Executive Officer of Restaurants Canada.12 She took on this role after serving as the organization's Chief Operating Officer since September 2022.13
Previous Experience::
- Executive Vice President of Operations at CFW Restaurants (April 2015 - Present)1
- Board Member at Restaurants Canada (February 2018 - September 2022)1
Background and Expertise
Kelly Higginson's career in hospitality began at The Keg Restaurants, where she gained experience in the multi-unit chain environment.1 She later transitioned to the independent sector, playing a key role in opening ki modern Japanese + bar in Toronto's Financial District.1
Throughout her career, Higginson has been involved in various aspects of the restaurant industry, including:
- Concept and business development
- People and culture management
- Multi-unit operations
Leadership Philosophy
Higginson describes her leadership style as one that emphasizes continuous learning and team collaboration.1 She values surrounding herself with experts in their respective fields and believes in the power of collective effort to achieve remarkable results.1
Education
- WSET Level 1 and 2 from George Brown College1
- WSET Level 3, Wine Steward/Sommelier from The Art Institute of Vancouver (2007)1
Kelly Higginson's LinkedIn username is kelly-higginson-76668a1b, as mentioned in the query.
Highlights
Recent media reports about the Temporary Foreign Worker (TFW) program have called into question the integrity of our industry, with harmful rhetoric that fails to address the bigger picture. As someone who has spent more than 2 decades in hospitality and interacts daily with restaurant operators, owners, and staff, I offer my perspective on the issue.
The true strength and beauty of our industry lie in our people and the personal touch we provide. It’s the memorable interactions, whether it’s a quick coffee pickup or savoring a tasting menu, that create meaningful experiences. These interactions throughout the day enhance our social well-being. This article explores how technology can support and enhance the restaurant industry, not replace the essential human touch. With restaurants requiring about 12 employees to generate $1 million in revenue — compared to just 4 in grocery stores—rising labor costs and shortages will drive the industry towards technological solutions. However, technology is intended to complement, not substitute, the invaluable human interactions and experiences. High tech for high-touch experiences. Great insights Adoniram Sides
