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  • Q&A with Chef Paul Moran, The Outpost, West Coast Fishing Club, Haida Gwaii (Queen Charlotte Islands), B.C.
    ingredients first I really think to be the best you need to have access to the best ingredients from local producers and foragers When I visit a farm or forage some ingredients from the beach or forest that s when amazing dishes come together for me Where do you go to dine out Temaki sushi in Vancouver is where you ll find me eating out I just discovered this gem It seemed like the chef knew all of his customers on a first name basis and he s been in business for 12 years Everything is homemade and the quality of fish is beyond fresh What is your favourite ingredient My favourite ingredient would have to be the wild Italian black truffle They are so hard to find that I have a huge respect for anyone who can bring them to market They are also very versatile seafood meat vegetables and pasta you name it and truffles will probably accompany it just fine Let no false prophets pass I m not talking oils or canned here fresh only Who were your biggest influences or inspirations for becoming a chef As a young chef I was inspired by the TV show Iron Chef Japan Some fathers and sons will watch football or hockey For my dad and I Iron Chef was the Friday night ritual The biggest influence I ve had in my career was my first real full time mentor David Hawksworth I started working under him at age 17 and his influences still affect my cooking on a daily basis If you knew you were going to be exiled to a desert island what three ingredients or food items would take with you After discovering the plans to have me exiled to a desert island I d quickly assemble a kit of ice limes and Mezcal What do you think is the most overrated food trend right now The most overrated trend in cooking today is cooking with insects I m a skeptic and speaking from experience with dining on bugs What do you think is the most underrated food trend The most underrated trend in the industry is restaurants that promote and use bio dynamic natural or wild ingredients Don t forget about natural wines either a good bottle is a rare find in Vancouver Is there any type of cuisine that you would like to experiment with There is a cuisine that I would like to experiment more with and it s Mexican On my days off I often find myself trying out new recipes with friends We try making Mexican blood sausage or bone marrow tostadas I m currently on stage internship at Pujol in Mexico City this winter What are the essential ingredients for success in the restaurant business today That s a tough question I ll start by quoting a business mentor who told me to attempt less and accomplish more The second would be to never trade time for money A final key

    Original URL path: http://www.restaurantcentral.ca/ChefPaulMoranTheOutpost.aspx (2016-02-14)
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  • So you want to register a trade-mark for your restaurant?
    s name can be protected That even if you have no expansion plans someone won t come knocking on your door telling you to change your business name because it s too similar to their registered trade mark Or perhaps just as important that you have the right to knock on someone else s door and compel them to change their name because you have the trade mark protection for it As a result it s always better to find out sooner rather than later whether you are currently operating under a trade mark that is even registerable Although it is a difficult reality to accept it is far easier and cheaper to change your trade mark and retain your customers at the outset of your expansion plans than it will be once your business has grown The comfort that a registered trade mark offers a franchisee rather than the insecurity of possibly having to change a name down the road cannot be discounted Determining whether you offer goods and services under a trade mark that is registerable is not always a straightforward exercise There are many factors which the Trade marks Office will take into consideration when reviewing a trade mark application First among those is whether your trade mark is confusingly similar with any other trade marks on the database such that someone may think that the goods and services are offered by the same company In fact the test to answer that question is to ask whether the casual consumer somewhat in a hurry with imperfect recollection may as a first impression think that your trade mark is the same source as another trade mark The circumstances which are considered in applying that test are the inherent distinctiveness of the trade marks in question the length of

    Original URL path: http://www.restaurantcentral.ca/registeratrademarkforrestaurant.aspx (2016-02-14)
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  • Five talking points for front-of-house restaurant staff to encourage appetizer purchase
    Devon Peart Chad Finkelstein Kristin Menas Liana Robberecht Jordan Knox Go Five talking points for front of house staff to encourage appetizer sales By Karyn Johnson October 2 2013 Tweet Leave a comment Front of house staff may benefit from having talking points to increase the likelihood of appetizer purchase by guiding your restaurant customers through the experience with new ingredient introductions specialty ingredient fun facts and preparation explanations Trainers may provide examples like these to help restaurant staff feel confident promoting starters Each talking point idea is followed by an example explanation Seasonal Asparagus season is almost over The chef only has this appetizer on the menu in peak season when it tastes its best We only have this salad a few weeks of the year while wild blueberries are available New popular Introduce and describe new menu items We just added this appetizer to the menu We re selling so many of them People love the smoky sauce Original It s your first time here We re famous for this menu item The owner invented it in 1969 It s her secret recipe Local Customers might appreciate knowing that they are supporting their local community of farmers We

    Original URL path: http://www.restaurantcentral.ca/encourageappetizerpurchase.aspx (2016-02-14)
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  • Cleaning solutions: Protect your business with a clean and well-maintained foodservice establishment
    Diversey Inc Focusing on the two elements of food safety and the restaurant s appearance not only protects the brand but has a direct impact on top line sales Mike Brown senior marketing manager Institutional Canada for Ecolab agrees adding that some restaurants could be even more vigilant when it comes to cleaning and maintenance The most critical issue for restaurants is the proper cleaning and sanitizing surfaces of equipment utensils and work spaces that come into contact with food says Brown Restaurants most commonly violate this criterion when food contact surfaces are found to be soiled or when the chemical concentration temperature pH and hardness of warewashing dishwashing water are improperly set Warewashing equipment must be correctly calibrated to provide effective cleaning and sanitizing Also maintaining and cleaning the physical building is a critical issue It requires a steady disciplined approach Keep facilities in good repair use dustless methods such as mopping to clean floors store maintenance tools properly and remove litter and unnecessary items from the premises Create lasting impressions Two of the most overlooked areas yet ones that can leave a lasting impression on diners are public restrooms and the front entrance If an owner neglects either of these areas it can ultimately have an effect on the company s reputation as well as the fiscal bottom line Research indicates that customers assume that if there is a lack of cleanliness in the bathroom then there must be a lack of cleanliness in the kitchen too says Brown Whether or not this is true is irrelevant The risk of not properly cleaning and maintaining the bathroom can damage the brand s reputation Coulter says that while restrooms typically account for less than five per cent of the restaurant space they can be the cause of 20 per cent of the soil and complaints Still Coulter believes other parts of the restaurant deserve an equal amount of attention Don t forget about the front entrance inside and out says Coulter The customer s experience begins the moment they arrive in the parking lot First impressions are important and affect dining decisions It s a team effort Of course keeping a restaurant looking spic and span requires a team effort from diligent kitchen staff ensuring proper cleaning of utensils and equipment to front of house workers pitching in with dining room maintenance However keeping staff engaged and well trained can be a significant challenge High employee turnover on going training and how to better work with cleaning suppliers are all big considerations For many young individuals the restaurant industry provides them with their first place of employment says Coulter Restaurateurs have a responsibility to educate young industry staff about the importance of a clean facility and how it relates directly to increased food and beverage revenues This training needs to continue far beyond the first orientation meeting as employees come and go through their facility to ensure a consistent level of cleaning Training is key Brown adds that not

    Original URL path: http://www.restaurantcentral.ca/Cleaningsolutions.aspx (2016-02-14)
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  • The art of motivation: Tips to drive restaurant sales
    been employed at any large chain tend to be based on upsizing or add on features Most have a name with the title of the chain in the promo and the reason that these items work is consistency If you go into a national chain like Earls or Montana s they will have branded upsells where customers can identify that they want an Earls size Margarita or a Montana s Big Sky Caesar Most chain restaurants will have talking points or scripts that staff follow in some cases there are key words to avoid At one of the large chains the three red light words are anybody something and anything By limiting these words from the vocabulary they have forced their staff to become more specific in the intent to sell Instead of being able to say can I get anybody anything they would have to say something like we are featuring our signature drink can I bring you one Because the language is directed at one person it demands a response and in doing so starts a dialogue In addition to these proprietary sales tactics there are often behind the scene sales contests to sell a specific brand of wine or a certain item on the entrée sheet something that most restaurants big or small chain or independent will use to build sales At the end of the day restaurants are a place for sales To be a good sales person whether your product is a car real estate or food you have to know your product and you have to have a competitive drive to be at the top That is why the most successful sales contests that I have seen have been the ones that are based on pure competition If an employee can see their value

    Original URL path: http://www.restaurantcentral.ca/Tipstodriverestaurantsales.aspx (2016-02-14)
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  • Top five types of chicken entrées on Canadian restaurant menus
    comment Asian chicken rules the roost on Canadian menus The top type of chicken entrée on Canadian menus is Asian chicken with an overwhelming 1 122 appearances In general Asian cuisine is particularly on trend in Canada Many traditional and nontraditional Asian dishes feature chicken spotlighting flavours ranging from spicy to sweet and sour Operators are featuring everything from Indian dishes like tandoori chicken to Chinese dishes like Kung Pao chicken Also trending are grilled chicken entrées with 227 listings on menus Grilled chicken is often billed as a better for you option as grilling is a healthier preparation For example ABC Country Restaurant serves a grilled chicken breast entrée with fresh vegetables and a potato Some operators are creating more indulgent grilled chicken offerings such as East Side Mario s with its goat cheese stuffed chicken breast entrée topped with red pepper gravy Other leading types of chicken entrées like chicken strips nuggets and wings are traditional offerings at many restaurants Operators feature chicken fingers and wings to appeal to a wide variety of consumers However restaurants have the opportunity to give these classics a new spin by introducing specialty wing and dipping sauces See also Canadian diners wake

    Original URL path: http://www.restaurantcentral.ca/Topfivetypesofchickenentrees.aspx (2016-02-14)
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  • Top five types of entrée salads
    salad by a significant margin According to Technomic MenuMonitor data there are 320 menu listings of specialty entrée salads These types of salads allow operators to create menu differentiation from their competitors through creative preparations unique flavour combinations and housemade dressings Some of the most popular toppings featured on specialty salads on Canadian menus include tomatoes vinaigrette dressing chicken cucumbers and goat cheese Another leading type of entrée salad is chicken salad which includes both chicken topped salads and the traditional mixed chicken salad made with mayonnaise or salad dressing In salads chicken is a diverse protein that can be prepared in a variety of ways such as fried grilled breaded and blackened Chicken salads spotlighting spicy flavours are popular with ingredients like Cajun seasonings Buffalo sauce and jalapeños Earls Kitchen Bar menus its Santa Fe Chicken Salad topped with Cajun spiced chicken feta avocado black beans dates crispy tortilla pieces and peanut lime vinaigrette Also trending are entrée salads inspired by ethnic cuisines including Asian and Greek The growing popularity of these global cuisines is inspiring operators to experiment with ethnic ingredients and flavour combinations Some of the most popular ingredients in Asian entrée salads include chicken greens tomatoes

    Original URL path: http://www.restaurantcentral.ca/Topfivetypesofentreesalads.aspx (2016-02-14)
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  • Top five ingredients in Asian bowls on Canadian restaurant menus
    data the top ingredient in Asian bowls is chicken Listed 1 527 times on Canadian menus chicken is a diverse protein that can adapt to a wide range of Asian flavours Some of the most popular flavours paired with chicken in Asian bowls include curry onion spicy and tomato Looking at a specific example BG Urban Café menus its Chicken Masala Rice Bowl featuring tandoori chicken curry sauce and jasmine rice The second most popular ingredient used in Asian bowls is beef appearing 1 030 times on menus Beef is a heartier protein offering guests a more filling meal option The leading types of Asian bowls topped with beef include Asian noodles curry dishes and stir fry For example Fox Fiddle s Beef Vindaloo is a spicy curry entrée made with sliced beef spices and cilantro on a bed of rice Also ranking among the top ingredients is shrimp which is featured in 832 Asian bowls appearing on Canadian menus As a seafood protein option shrimp is mild in flavour making it an ideal component to spotlight bold Asian flavours from sweet and sour to spicy Richtree Natural Market Restaurants offers shrimp stir fry with shredded Asian vegetables and a

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