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  • Four steps to make beer an integral member of your operations team
    nothing else With a range of flavours and aromas that are unparalleled in the beverage industry beer could be the one product that refreshes your guests palates for dining out Stop going with only the recognized brands The beers you choose should reflect some thought and consideration They should complement your menu and be reflective of the kinds of items that you are showcasing Inventory of beer should be monitored closely It is true that many beers if stored cold and dark can have longer shelf lives However anything past 90 days from day of packaging will start to lose its freshness leading to potential waste Green and clear bottles can cause beer to go skunky off putting smell appearance and taste if exposed to light so it s necessary to keep them away from light for as long as possible Shutting off the lights in the back bar fridge will help but this off flavour and aroma only gets stronger with each passing stream of light Your bottled beers should augment your draught selection As with many other products a first in first out rule should apply to beer This requires a bit of focus as most fridges are front loading and it is easier just to load from the front Ensure beer freshness and reduce costs by bringing the older beers to the front Draught beer It has been estimated by Barmetrix that the average waste on draught beer is somewhere around 12 per cent The acceptable threshold in terms of lost profitability is three per cent Waste in draught beer is quite simple to assess It comes from poor quality draught systems which cause over foaming flat beer and bad flavours It comes from weak pouring techniques such as over pouring topping up and pouring with no

    Original URL path: http://www.restaurantcentral.ca/beeroperationsteam.aspx (2016-02-14)
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  • Intensifying food experience with the right beer
    I ordered a crab burger that came with a spicy salsa made with cilantro a perfect match I might add and he revelled in the locale s Bison Burger that came fully equipped with cheese bacon and a fried egg We talked about food pairings and I suggested that the best match for his lunch would be an Okanagan Spring Pale Ale The Pale Ale arrived about halfway through lunch and when he chased a bite of the burger with a generous sip of Okanagan Spring his eyes lit up and the epiphany came I can t believe how much better the burger was with the right beer he exclaimed This is the kind of statement that just turns my crank The good weather brings a lot of benefits entertaining on the deck grilling with friends and just an overall satisfaction of being Canadian Summer food and beer My wife found a recipe called Adobo Rubbed Pork Tenderloin with Black Bean Pico De Gallo This godsend comes from a book called Eat Clean Diet by Tosca Rena and it totally blew me away The original recipe comes from Jim Gallivan from Red Mountain Spa in St George Utah Stay tuned for my beer choice Ingredients Pork 6 tbsp paprika 2 tbsp freshly ground black pepper 2 tbsp coarse salt 1 tbsp chili powder 2 tbsp brown sugar 3 pinches cayenne pepper 24 oz pork tenderloin trimmed cut into 3 to 4 oz pieces 1 2 cup arugula loosely packed Pico de gallo 2 cups cooked black beans 4 medium tomatoes diced 1 2 cup diced red onion 1 2 cup chopped green onions 1 2 cup chopped fresh cilantro 2 tbsp minced jalapeño pepper 2 tbsp fresh lemon juice 1 tbsp chili powder 1 4 tsp salt Preparation P ork

    Original URL path: http://www.restaurantcentral.ca/Intensifyingfoodexperiencewiththerightbeer.aspx (2016-02-14)
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  • Beer menus lead to informed choices
    serving staff Use the menu to make your brands visible so that consumers know they are available The beer menu The easiest way to use beer to enhance your consumer experience is to create a stand alone beer menu There should be a lot of thought that goes into the structure of the beer menu It is not as simple as listing beers Beer variety and choices have become far more complex and therefore a menu needs to create a desire for more more knowledge more exploration etc Some thoughts on how to start are 1 Ensure that you have a beer portfolio This means that you need to offer a variety of different beers to your customers A good beer portfolio takes into account The food items that are offered the consumer demographic A selection of imported beers that span a variety of beer styles A selection of local beers that complement the import selection A combination of draught and bottle that creates a broad selection of beer 2 Decide which format the menu should be Is it based on Country Then decide whether it is better to list Canada first then imports Also take into consideration if there should be a rationale as to the order For example start at one coast and end on the other for Canada Europe might go from North to South or vice versa Style or flavour profile Many beer consumers are becoming more adept at recognizing beer styles The only word of caution is that styles are largely an interpretation by the brewer By this I am suggesting some styles like India Pale Ale and Pilsners are wide and varied from a flavour perspective and don t necessarily fit into neat and tidy categorization Information Try to use words that consumers will

    Original URL path: http://www.restaurantcentral.ca/Beermenus.aspx (2016-02-14)
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  • Promoting responsible use can include tasty beer options
    alcoholized beer If I am coming to your establishment to enjoy a beer and I truly love the time I am spending there I may consider an alternative to my regular beer and it isn t going to be water or a soft drink I love the taste of beer and I also enjoy the image of drinking beer It almost seems like an oxymoron to say non alcoholic beer Actually de alcoholized is a much better way to describe these products It is safe to say that some alcohol remains in this drink but it usually limited to 0 5 per cent There are two ways of creating these unique styles of beer The first is the North American way Arrested fermentation is the process where beer is created in the most traditional way What happens once the boil is finished is that fermentation is started but is halted before most of the unique flavours and aromas are created The result is a relatively mild beer with lots of malt characteristics but really none of the complexity that comes through full fermentation The second is a European method referred to as alcohol evaporation In this process beer is fermented and aged to its fullest and then the alcohol is evaporated out leaving a fuller tasting beer that has all the malt and hop complexity along with unique fermentation aromas For what it s worth I pick the latter De alcoholized beers such as Erdinger and Bitburger are leading edge The German brewers are well established category leaders and these beers can easily contribute to your overall profit margin while maintaining your commitment to responsible use Beer at brunch If brunch is in your future you may want to consider how beer can increase your bottom line Beer cocktails and

    Original URL path: http://www.restaurantcentral.ca/responsiblebeeroptions.aspx (2016-02-14)
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  • Four refreshing tips for marketing to modern beer drinkers
    age beer drinkers are actively looking for places to enjoy beer Marketing for the on premise operator is taking on new meaning Social networking is one of the keys to reaching out to these folks as well as taking advantage of existing marketing efforts by brewers It is crucial now more than ever to view beer not as just beer but a way to entice a new group of guests Beer is extremely profitable toward the operation of any restaurant and can also become a competitive advantage Quality Brewers are like chefs These creative architects of beer take a tremendous amount of pride in developing great beer The time and effort of creating quality is something they take very seriously and so should restaurant or bar operators If you have made the effort to create a great quality draught system and have educated your staff on how to best serve beer to the guest you should tell people Marketing tip 1 Broadcast the fact that you have great beer The right temperature the right glass the right pour and the right draught system are important facts to share with a thirsty audience Local and fresh The local movement is alive and well Beer drinkers along with foodies are embracing local foods and beers It is a well known fact that the beer experience is better closer to home Any beer produced in Canada is fresher than imports and therefore tastes different some would say better There are many great imported beers but it is obvious that local beers have a huge place in the hearts and throats of our guests Marketing tip 2 Talk about your local beer selection as well as your local foods Go a step further and start matching local beers up with food menu items that

    Original URL path: http://www.restaurantcentral.ca/marketingtobeerdrinkers.aspx (2016-02-14)
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  • Beer sommeliers are here to stay in the Canadian hospitality industry
    local The bottle portfolio sometimes it s necessary to focus on a bottle for a distinct pairing A brief description of the beer this needs to be an objective description about flavours aromas and body How this beer might pair with the food or vice versa what food will go with the beer selection Whether you are using the beer as a cooking ingredient Ahead of the Curve Some hospitality providers are embracing the sommelier approach Earls Prime Pubs Biermarkts Beer Bistro The Donnelly Group and SIR Corp are already starting to work toward delivering a better beer experience by investigating the Prud homme Beer Certification program Aurora Hayward of Finn McCool s based in Orangeville Ont took the Prud homme course in April 2011 and says it has made a huge difference in how she shares beer knowledge with customers Since taking this course I am confident in my knowledge of beer I am able to troubleshoot problems with the draught system and I understand the importance of the proper pour says Hayward I can now enhance my guest s entire experience while introducing them to the vast richness of beer appreciation Currently there are two places to get a sommelier designation An American based program called Cicerone is available to those who possess knowledge and are interested in pursuing a certificate Cicerone offers testing for various levels Server Certified Cicerone and Master Cicerone The first level is an online test The second test for Certified Cicerone must be written in person and is much more complex In each case the student must acquire the knowledge and then write the exam So if you are interested in this process ensure that you have methods of helping your staff achieve success You may want to have some classroom sessions set

    Original URL path: http://www.restaurantcentral.ca/Beersommeliers.aspx (2016-02-14)
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  • Beer has muscled its way into the spotlight for beverage options
    desire for a variety of experiences in their beer drinking occasions is taking them away from the mainstream market It s also important to consider that this age group has a much more diverse palate than previous generations and they are constantly searching for information to validate their decisions The 2011 Canadian Chef s Survey by the Canadian Restaurant and Foodservice Association revealed that beer sommeliers will be an up and coming trend to watch These knowledgeable bartenders servers and managers are more valued now than ever before On premise beer consumers are looking for that enhanced experience and now know that beer is an excellent complement to food It s important for professional hospitality workers to understand the nuances of the beer category and to be able to recommend a particular beer with a specific food item based on objective criteria While a personal recommendation is always welcome it is important to note that the guest is actually looking to be educated along the way Professional beer certification programs like Prud homme Beer Certification are now growing in popularity and can equip your staff with a competitive edge Consumption patterns The gap is also widening between on and off premise consumption of beer Once again the aging population has had a massive impact on where beer is consumed The aging boomers gravitate to home entertainment and cocooning and statistics from BAC back that up as 80 per cent of all beer is being purchased at retail This alarming trend is not good for the hospitality sector Of course some of this can be directly related to more awareness of drinking and driving laws a change in smoking bylaws and an increase in prices However the savvy beer consumer also knows that the quality of draught beer is fleeting and they can be assured of a consistently good beer at retail While it s difficult to hear bad news this is the one place where proper serving techniques can really make an impact In a study done by Interbrew in 2000 82 per cent of respondents claimed to know the difference between a good glass of draught and a poor one Not surprisingly bad draught beers were described as flat Also about one quarter of all respondents claimed they would not return to an establishment that served poor quality beer It didn t help that at a 2005 global draught beer conference hosted by InBev it was discovered that at least 30 to 40 per cent of all draught lines were infected with bacteria Adding insult to injury from the same study is the fact that 22 per cent of beer drinkers believed that foam on beer is a bad thing Somehow that small percentage has had a massive impact on the rest of the industry where we are seeing draught beer being poured right to the top of the glass While this could be attributed to consumer demand I also believe it is directly related to poor bartender and

    Original URL path: http://www.restaurantcentral.ca/beersommelier.aspx (2016-02-14)
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  • The business of beer
    it appears that our volume in North America and Canada is growing marginally 0 5 per cent across North America The latest report from the Brewers of Canada 2008 statistical year shows a growth rate of 1 4 per cent Draught beer during the same time actually dropped in volume by 1 8 per cent This alarming trend which has seen draught drop to 9 per cent of total beer volume from 12 per cent in the past 10 years may have a lot to do with economic conditions the tendency of boomers to cocoon in their entertainment dens at home smoking bans and the change in drinking and driving laws As an industry we need to do something to drive traffic back into our establishments and this can be done through excellence in beer Canada is now one of the leading nations that does a great job on pairing beer with food We are still in our infancy when it comes to fully understanding the possibilities of matching beer and food and more importantly how to entertain our guests with this concept The Belgians have been doing it for centuries and the Germans well they make great beer but still have not grasped that you can actually enjoy a fine dining experience in the company of your favourite brew How does this concept apply to beer and food for the bar owner or restaurateur Learn it Find out as much as you possibly can about the beers you carry Ask your local distributor or beer partner to deliver a product knowledge session for your staff The concept of pairing food with beer is similar to wine but can in many cases be much simpler The bitterness in beer is a natural palate cleanser and can be used to remove

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