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  • 2013 economic forecast for the restaurant and foodservice industry
    Wages Salaries Training Recruitment Retention Workplace Safety Business Finance Accounting Business Plans Success Stories Franchising Business Strategy Buyers Guide Restaurants Canada Buyers Guide Q Would you enter into a promotional partnership with other local businesses Link Click here Diane Chiasson Chris Elliott Roger Mittag Janine Windsor Devon Peart Chad Finkelstein Kristin Menas Liana Robberecht Jordan Knox Go Economic look ahead January 21 2013 Tweet Leave a comment With foodservice sales closely tied to key indicators such as gross domestic product personal disposable income and unemployment rates here s a look at the 2013 economic forecast United States real GDP growth 2 0 Canada s real GDP growth 2 0 Canada s disposable income growth 3 6 Average household debt including mortgages 114 400 Province with the strongest economic growth Alberta 2 8 Province with the weakest economic growth New Brunswick 1 4 Province with the highest unemployment rate Newfoundland Labrador 12 1 Province with the lowest unemployment rate Saskatchewan 4 5 Province with the strongest foodservice sales growth Saskatchewan 5 3 Province with the weakest foodservice sales growth New Brunswick 2 5 Province with the highest per capita foodservice sales Alberta 2 030 Province with the lowest per capita foodservice

    Original URL path: http://www.restaurantcentral.ca/economicforecast2013.aspx (2016-02-14)
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  • Desserts – innocent indulgences or guilty pleasures?
    home if it doesn t include dessert Consumers are trying to find solutions to enjoy their sweets in a way that would not compromise their resolutions to strive for a healthy lifestyle Many food manufacturers and retailers understand the opportunity to create low fat low calorie options to allow their customers to indulge guilt free The biggest challenge is to produce products that seem indulgent but are healthier versions without sacrificing quality The trade off to creating healthy versions of traditional desserts can result in lesser taste and presentation but trimmer waist lines However when done right it can be a win win Frozen yogurt is a great example of this as it solves consumers needs to indulge but with a lower caloric presentation this doesn t include those consumers who pile on toppings such as cookies cereal and candies Consumers still seeking indulgence Despite foodservice operators efforts to offer healthier menus at restaurants just 24 per cent of consumers say they don t eat healthy when they dine out according to recent research from The NPD Group The report finds that even with an increasing number of restaurants offering healthier menu items or posting calories and other nutritional information consumers still see dining out as a treat When dining away from home most consumers primarily seek menu items that are unique and indulgent and something they can t replicate at home finds the NPD study In fact eating what they want to eat and indulging are the top reasons consumers forego choosing healthy meals when they eat out When it comes to desserts consumers are looking for that sweet pleasure to close the culinary experience Customers are more likely to indulge in high quality desserts that taste good The sweet compromise Healthy and indulgent are not necessarily opposite concepts

    Original URL path: http://www.restaurantcentral.ca/Dessertsinnocentindulgencesorguiltypleasures.aspx (2016-02-14)
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  • Children’s meals with a side of healthy
    a comment The most recent data from Statistics Canada reveal that one in three Canadian children is overweight or obese This is an increase from past years Needless to say nutrition whether at home or out plays a major role in this The good news is that making Children s meals healthier doesn t mean the taste or fun factor will be sacrificed at your restaurant and foodservice operation So why not help out those Canadians who tell us that they would be more likely to dine at a restaurant if it had healthy food options for children Here are some tips on how you can make your kids meals healthier while keeping them tasty Think beyond the traditional kids menus and develop a variety of interesting and healthy choices Offer fruit or veggies as a side instead of fries Cut them into the same shape and use the same container for a fun presentation Use whole grain pasta and breads instead of white Provide a healthy selection of sides and desserts such as salads or fruit cups Offer lower fat dairy or 100 per cent fruit juice as the default beverage with children s meals Use lower fat dairy in meals Use cinnamon instead of sugar Use spices and herbs instead of salt Reduce the sodium you use up to 25 per cent Your customers won t even notice the difference Use lean or extra lean meats Broil bake poach braise stew or steam instead of frying or deep frying Make sure your healthy meals are visible to parents and children on the menu Take a look at what some of the restaurants around Canada have done to please the little diners taste buds while earning a nod of approval from nutrition conscious parents Click here to view restaurants

    Original URL path: http://www.restaurantcentral.ca/healthyChildrensmeals.aspx (2016-02-14)
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  • Five tips for a healthier menu at your Canadian restaurant or foodservice operation
    overall health but many of us need help to fit it into our busy lifestyles and schedules Increasingly eating out is a regular part of life for many Canadians One in four Canadians report eating something prepared at a quick service restaurant on a daily basis According to the CRFA there are almost 17 million restaurant visits each day A majority of Canadians are looking for healthy food options when dining out and about half of the diners say they would dine in a restaurant more often if it offered healthier choices Canadians are trying to sort out many pieces of the nutrition puzzle The most sought after food nutrition information by restaurant diners includes fat sodium calorie count and protein And consumers don t want salads to be the sole healthy option they want healthier choices in all food categories including appetizers entrées soups and desserts Satisfying your guests and keeping up with the current trends in the restaurant and foodservice industry includes making some simple changes to ingredients food preparation and presentation Just as food safety is an integral part of every cook s training and daily habits health and nutrition also needs to be top of mind Healthy cooking methods and nutrition is now being taught in culinary schools and needs to be more deeply ingrained and executed in day to day operations There is also the added challenge to change the food supply and demand healthier ingredients from manufacturers and distributors so all foodservice operators can satisfy the growing appetite for healthful foods How to change the focus to healthier eating Trim the fat Use lesser amounts and healthier types of oil like olive or canola Use low fat cooking methods and use broth juices and fruit and vegetable purees in dressings and sauces Use low

    Original URL path: http://www.restaurantcentral.ca/healthiermenu.aspx (2016-02-14)
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  • Making ethical food choices
    from China based on pollution issues True searching for national regional local sources complicates my purchasing but it can be achieved at least 90 percent of the time It is so important to find out as much as you can about your food sources Is your fish sustainable Where does your beef come from Here at the Calgary Petroleum Club we purchase ethically Not only do we know where our beef comes from but we have a trusted source who butchers it This is another element that our customers appreciate Chicken is important because of its versatility Many chefs will purchase plumped chicken for buffets or burgers because it stays moist longer and takes less skill to cook But who really wants to eat spongy chicken We should just cook the chicken properly The flavor of free range chicken is incomparable Many customers shop organically and locally for their homes and they will appreciate those menu choices in their favorite dining spots Building a loyal relationship with the local farmers and suppliers is key to successfully morphing into a regional food venue I have the privilege of working with suppliers who understand my vision and the club s standards and who are willing to grow seasonally for me all sorts of interesting and beautiful vegetables These doors can be opened by anyone who has sound ethics and loyalty The loyalty part is keeping your word when ordering and talking about volumes A small farmer cannot make a living on a one time demanding order If your restaurant has small needs try pairing up with other chefs to split orders This helps the small farmer or supplier cuts down on fuel charges and builds excellent networks Become actively involved with associations such as Slow Food Cuisine Canada and Chefs Collaborative Use regional food sources emphasize cooking techniques that highlight the quality of the ingredients and be identified as part of the growing community of chefs farmers fishers educators and food lovers dedicated to promoting sustainable cuisine These are all excellent ways for your restaurant to be defined and recognized as regional Chefs along with food and beverage managers have positions of responsibility Our choices ideals and actions will shape the future The food we purchase now will influence future food availability as the laws of supply and demand also work in the food industry Healthy food choices now will dictate our future quality of life Sous chef Kathleen Hedley plays the canning game at Calgary Petroleum Club We want our customers to stay healthy staying healthy means longevity which equals revenue Building a regional local philosophy is the way to go regardless of restaurant size It can be done In my perfect world I would eliminate strawberries on our menu in January but I know this is not possible I work for a private club We are in the service industry In private clubs keeping your members happy is essential and it is important to be flexible However I will highlight

    Original URL path: http://www.restaurantcentral.ca/Makingethicalfoodchoices.aspx (2016-02-14)
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  • Five ways to improve your wine list
    the LCBO s online catalogues to track unique products which are coming in for limited releases Look at smaller producers smaller regions such as the Loire Valley This takes a bit more time and effort but the return on investment will be high as guests who know wine will know when you re offering them something special If it s only available for a limited time Bonus 2 Have premium versions of everything popular Alex If Pinot Grigio is popular with your clientele offer a 35 bottle as well as a 70 one but make sure it s better for a reason not just pricier because it s pricier For example perhaps it s a limited release item or it was the last bottle produced by a famed vintner Your staff will need to know what distinguishes the more costly version in order to justify your guest going on a limb to spend the extra money Priya Most of the time I ll spend 8 to 15 on a glass pour but if I m out for a special occasion and if my server talks to me about why a 20 glass will give me a better match for my meal I ll do it An extra 5 to 10 isn t going to break the bank plus it ll make my night feel more special 3 Pick some oddballs Alex Customers are comfortable when they see Chardonnay Merlot Cabernet Sauvignon Sauvignon Blanc or other common varietals on a list This is a great opportunity to push them out of their comfort zones by offering a lesser known grape at a reasonable price point You might want to bring in a Romanian Vranek for example which is similar to a Malbec or a Vouvray which Pinot Grigio drinkers would like Priya Before I met Alex my go to wine was Pinot Grigio I felt safe ordering more out of habit than anything else I resisted at first but I m so glad I expanded my wine horizons as I ve discovered new faves now Amarone and Vouvray Now I find myself looking for different varietals and avoiding the most common ones 4 Offer premium wines by the glass Priya We once enjoyed a taste of 1914 Madeira It was truly special like tasting a piece of history It was 50 a glass but gave us a story we can tell forever and a priceless experience we ll never have again Alex The Coravin system www coravin com is the greatest tool for the modern restaurateur It replaces wine removed from a bottle with inert argon thus allowing you to keep a premium bottle open for long periods With this tool you can upgrade your 15 bottle to a 30 version without worry of wasting the remainder if only a glass or two sell in one evening 5 Provide suggested food and wine pairings Alex This is a great way to offer high low options to your guests on evenings when

    Original URL path: http://www.restaurantcentral.ca/Fivewaystoimproveyourwinelist.aspx (2016-02-14)
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  • Lighter, fresher varietals can enhance spring and summer wine selections
    lower in alcohol crisp and tasty and relatively inexpensive Germany produces the world s finest examples labels can get a bit complicated but just ask a product consultant and indicate your preference For drier or sweeter versions look for ones from the Mosel Rheingau and Reinhessen regions France s Alsace region produces outstanding Riesling in a fuller weightier style As for local Riesling from the Niagara Peninsula can rival the German varieties quality wise and are produced in almost every style from sparkling to Icewine Go for Gamay Gamay is the main grape in Beaujolais originating from the southernmost tip of Burgundy France Gamay was originally grown in volcanic and iron rich soils producing a lighter weight and fragrant silky and delicious red wine Due to a commonly adopted winemaking tactic called carbonic maceration it develops intriguing lively vinous and bubble gummy aromas These wines should be served slightly chilled capitalizing on their freshness and fragrance and are the utmost compatible choices for spring and summer entertaining Excellent examples of Gamay are made across Ontario For further exploration a friend and colleague of mine has started a social media craze regarding this darling grape next time you drink a Gamay use the Twitter hashtag goGamaygo Let s be Franc Cabernet Sauvignon may be a bit too full and tannic potent and alcoholic for warm season consumption but its sister grape Cabernet Franc is lighter and gentler fresher and more moderate alcohol wise It is a grape that found its headquarters in the beautiful Loire valley of France but is grown and thriving successfully in a few other similarly cool climate areas of the New World such as the Niagara Peninsula and Prince Edward County in Ontario When fully ripened this grape is capable of producing outstanding wines with an exotic

    Original URL path: http://www.restaurantcentral.ca/springandsummerwineselections.aspx (2016-02-14)
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  • Archive: Wine
    coming and going The appearance of some of these trends is also influenced by the A look at four popular wine offerings for 2013 Some trends have made an impact and certainly added to our gastronomic enjoyment but many disappeared almost as quickly as they arrived Having said all of the above Wine pairings to elevate your dessert menu To deliciously complicate things a bit here sweet wines not only go well with desserts but also with certain appetizers and even throughout the meal Having said that Researchers at University of British Columbia work to create hypoallergenic wines For centuries people made wine by stomping grapes with their bare feet But now the art of winemaking is going high tech at The University of British Columbia s Wine Research Centre Toasting the best of the 2012 wine offerings Predicting trends in the wine industry can be a tricky proposition for even the most seasoned sommelier So when I m asked to look at what s on the horizon for wine beer and spirits Legends of Burgundy The core viticulture area of Burgundy covers 27 700 hectares The fifth century Merovingian king of Burgundy Guntram donated the first vineyards to the church The monks of Cool Climate Chardonnay The inaugural International Cool Climate Chardonnay Celebration i4c took place recently in Niagara with 56 producers from all over the world in attendance pouring some fabulous A Canadian Grape Great Some of Aspler s career highlights include convincing the late Bruce Crozier to introduce a private members bill to enact Ontario Wine Week organizing a petition for Wine tequila show kinship On a recent tour of Mexico s second oldest tequila distillery Casa Herradura in the city of Guadalajara we discovered that wine exhibits common ground with Canada s Don t forget the

    Original URL path: http://www.restaurantcentral.ca/Winearchive.aspx (2016-02-14)
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