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  • Food Safety
    food allergies and what you can do to avoid allergy related incidents in your establishment Print copies of the full guide and handy kitchen poster listing different names for common allergens are made possible by EpiPen and are available in both English and French to CRFA members only Please contact a Member Services Representative at membership crfa ca or 1 800 387 5649 for more information Food Recalls and Allergy Alerts The Canadian Food Inspection Agency is the organization responsible for monitoring and managing the safety of Canada s food supply Allergies 101 Taking steps toward a safer dining experience Anaphylaxis the most serious type of allergic reaction is a growing public health concern With an estimated two per cent of Canadians approximately 700 000 people at risk of anaphylaxis from food How colour coding can help prevent cross contamination Wouldn t it be great if there was an easy way to alert staff to the potential of cross contamination One that could also help cut down on the possibility of allergic reactions in your customers How to get your staff to understand the importance of food safety Getting all of your staff on board with food safety plans can be difficult A study from the University of Guelph looked into why employees may not do what they are supposed to when it comes to implementation How an effective cleaning maintenance and food safety program sets up your restaurant for success Success in the restaurant business can be elusive With the variety and quantity of restaurants available it is increasingly difficult to attract new clientele and to impress regular Six foodservice industy tips for dealing with cleaning and hand sanitizing issues The green movement has quickly forced operators in the foodservice industry to step up their approach to cleaning and

    Original URL path: http://www.restaurantcentral.ca/Operations/FoodSafety.aspx (2016-02-14)
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  • Restaurant Design
    As a restaurateur and foodservice operator you may never realize how visual food merchandising can substantially increase your sales until you fully understand the concept and you become willing to The continuing search for authenticity in restaurant design When it comes to restaurant design trends we must concede that they are extremely difficult to actually predict We can however look back on where we have come from and project into the future Five ways to improve the ambiance of your restaurant Does your restaurant serve amazing food but is lacking in ambiance to give your customers the total dining out experience Studies have shown that the ambiance in a dining facility can affect Tabletop designs Old is new with tabletop settings It has been said many times that if you wait long enough whatever goes out of style will come back into vogue Trends in small wares and particularly tabletop dinnerware keep making their way Seven tips to make your small kitchen more manageable Space is such a commodity especially if you operate a restaurant or foodservice operation in a city centre While every chef has their own version of a dream kitchen the majority has to deal with Dining

    Original URL path: http://www.restaurantcentral.ca/Operations/RestaurantDesign.aspx (2016-02-14)
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  • Sustainability
    Menas Liana Robberecht Jordan Knox Go Sustainability Three ways you may be missing the mark on sustainability If running a greener restaurant is on your mind these days you ve likely heard the phrase Sustainability is a journey not a destination Clichés like this one often ring true However many restaurateurs Trends in sustainable food trucks Food trucks as they exist now are a relatively new face on the food service block Gone are the days of simple sandwich trucks that only visit labour worksites The food trucks of today are hip and trendy Sustainability in foodservice Three common environmental pitfalls and how to avoid them Local food check One hundred per cent recycled napkins check Composting program check Sustainability in foodservice is on the rise With money to be saved in operational costs and Re evaluating sustainable restaurant operations Occasionally an idea or development comes along in our industry that suggests we should revisit the standard formulas we use to measure how we re doing In the case of sustainability Three recommendations for sustainable restaurant operations Ask most any restaurant operator how many business decisions they typically make each day from choosing menu specials to organizing staff schedules to

    Original URL path: http://www.restaurantcentral.ca/Operations/Sustainability.aspx (2016-02-14)
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  • Crisis Management
    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 Crisis Management How a crisis communications strategy protects your customers employees and reputation What would you do if 10 media people with cameras and microphones were

    Original URL path: http://www.restaurantcentral.ca/Operations/CrisisManagement.aspx (2016-02-14)
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  • Operations Manual
    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 Operations Manual Operations Manuals An Operations Manual is the road map for a

    Original URL path: http://www.restaurantcentral.ca/Operations/OperationsManual.aspx (2016-02-14)
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  • Menu Costing
    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 Menu Costing The cost of catering In this article we re going to look at how to correctly price a menu for an off site catered event It s the No 1 way restaurant owners lose money when catering But before we do let me emphasize how important Four steps to an effective pricing strategy that can add thousands to your restaurant s bottom line Here is some perspective on how to review your pricing strategy against your true direct competitors Your pricing strategy is having a larger effect than you might realize on your revenues and more importantly Getting started with your menu makeover A menu makeover is the strategy of maximizing the profitability and effectiveness of your number one sales tool the menu by selling the best money making menu items while providing great Ten tips to better pricing Pricing is one of the most powerful yet underutilized strategies available to businesses Illustrating the power of pricing using data from the Margin management Grow your margins with

    Original URL path: http://www.restaurantcentral.ca/Operations/MenuCosting.aspx (2016-02-14)
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  • Cost Control
    can make you a better restaurant operator They can help you increase revenue and profitability or control costs problem solve and create strategy plans Simulations provide rapid Keys to managing your food costs Many clients I work with from chains to independent operators are always looking for advice on how to better manage the two largest and most important input costs in the restaurant industry labour and One surprising thing that powers Canadian restaurants Whether dine in or quick serve in bustling downtown or a small town it is creativity excellence passion efficiency service and one more thing hot water that drive a successful establishment Avoid spoiled food with thorough inventory control As a restaurant owner the health and safety of your customers and your business is paramount Whether you own a cozy café or several steakhouses across the country food spoilage can cause Seven tips to improve your restaurant s inventory management How many dollars does your business throw into the dumpster every year A head of lettuce or a pound of hamburger might not seem like much but every month they add up to a big pile of dollar bills Five ways to harness bargaining power when negotiating

    Original URL path: http://www.restaurantcentral.ca/Operations/CostControl.aspx (2016-02-14)
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  • Wages & Salaries
    Devon Peart Chad Finkelstein Kristin Menas Liana Robberecht Jordan Knox Go Wages Salaries Tourism sector compensation and benefits The Canadian Tourism Human Resource Council publishes national provincial and territorial wage tables showing the median annual salary and or hourly wage for 31 tourism occupations including cook executive chef bartender and other foodservice occupations Labour market information This link will take you to a Government of Canada website where you can look up wages and salaries for various occupations by province or city Note that this information should be used as a general guide Actual wages and salaries may vary Job description This link will take you to a Government of Canada website where you can look up job descriptions for various occupations by province or city Articles How to save money by filing Records of Employment electronically Restaurants and foodservice companies prepare more than food With the industry s high staff turnover employers also prepare and issue a large number of Records of Employment ROEs CRFA Minimum wage hike moves Manitoba in wrong direction Under the promise of moving Manitoba forward the provincial government has dealt many employers a huge setback by announcing another increase to the minimum wage in

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