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  • Embracing the virtual classroom
    faced with challenges that make traditional classroom based food safety training difficult if not impossible Time distance and expense are all real considerations for the provision of food safety training Fortunately technology provides a vehicle for minimizing some of these obstacles There are some clear benefits to online training It eliminates the barrier of distance Anyone with a computer and access to the Internet can participate no matter where they are We just had a student complete their training on a ship at sea The time required to complete the learning can be spread over several short periods This makes online learning as flexible as the learner s schedule requires Web based learning is quite affordable and reducing the cost of food safety training making it more accessible for those with limited budgets A couple years ago I did research for a Master s degree paper on web based learning to explore its implications for food safety education My research revealed that there were some common misconceptions about decreased discussion and lack of interaction The truth however was that online courses level the playing field permitting everyone to post comments without any one person taking over a discussion as can happen in the classroom Plus new technology opened the door to interactive quizzes and games offering students not only a more pleasurable experience but also a chance to increase information retention Today this is nothing new and many students prefer learning via web based classes Online learning is not a panacea for food safety education There are food handlers of an earlier generation that may not be comfortable with the technology and some activities can only be facilitated in a traditional classroom However web based learning offers many features that make it an attractive option for food handler training Multi

    Original URL path: http://www.restaurantcentral.ca/Embracingthevirtualclassroom.aspx (2016-02-14)
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  • Food safety and take-out foods
    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 Food safety and take out foods Leave a comment Keeping Take out Food Safe Tips For Your Customers Now that outdoor temperatures are starting to soar foodservice operators should consider offering their customers some helpful tips on how to correctly store and re heat the take out meals or leftover doggy bags they carry home from restaurants Customers can greatly reduce their risk of getting ill from improperly handled food by following a few simple instructions Food Safety Tips for Take Out Always refrigerate take out food and leftovers within two hours of leaving the restaurant and ensure that the refrigerator is set at 4ºC 40ºF and the freezer at 18ºC 0ºF Shorten the time to less than one hour on hot days Consume leftovers promptly within three to four days Make sure to thoroughly re heat leftover foods to 74ºC 165ºF and use a meat thermometer to ensure correct temperature is reached Eat re

    Original URL path: http://www.restaurantcentral.ca/Foodsafetyandtakeoutfoods.aspx (2016-02-14)
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  • Rolling out a special seasonal menu or a sustainable catering/event package
    that could be integrated into your regular operations As busy caterers already know many companies and civic organizations have made public commitments to choose sustainable services and booking a green luncheon or after hours event is among the easiest and most popular with executives and employees alike Better yet those charged with booking on site seasonal celebrations or off site parties will in most cases be willing to pay a premium for the event knowing that it will be green from start to finish from local and organic appetizers and beverages delivered in reusable recyclable containers through to a non toxic clean up Many operators have successfully learned the ropes on sustainable operations through these small scale initiatives They re also ideal vehicles to introduce a new relationship with a local grower producer or to test some new compostable serving ware since many suppliers happily offer small batch samples Here are some key elements to ensure that your seasonal events are both special and green Dishing it up From pass around green canapés to a full on farm to table buffet a greener menu ought to showcase local seasonal and sustainable products from heirloom squash to range fed pork in dishes that let their sensational flavours shine through If your operation is introducing a special seasonal menu be sure to invite the local producers your regulars and local food writers bloggers to a launch event Tell the story of your connection with the ingredients and producers on a special menu insert on creatively reused or recycled paper chalkboards reusable digital media or materials that underline your understanding of greener procedures When it s someone else s party ensure that you know the sources of all the products and ingredients used to create the event and be prepared to demonstrate how

    Original URL path: http://www.restaurantcentral.ca/seasonalmenu.aspx (2016-02-14)
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  • Ambiance influences guest satisfaction at Canadian restaurants, finds Technomic
    first quarter data from Technomic s Canadian Consumer Brand Metrics CBM program reveals that ambiance plays a critical role as well The white paper titled Setting the Stage Consumer Assessments of Décor Music and Atmosphere at Leading Canadian Restaurant Chains finds that although ambiance can be easily overlooked because of its intangible nature it can also be an important factor in a consumer s decision to visit a restaurant Ambiance is associated with higher consumer experience ratings and overall satisfaction It s essential for operators particularly in the full service segment to consider how atmosphere can play a role in the way consumers rate their overall dining experience says Darren Tristano Executive Vice President at Technomic Tracking consumer perceptions of restaurant ambiance over time operators can obtain a clear vision of how consumers experience a brand when dining in and how it measures against their experiences at leading competitors Highlights from the white paper include Restaurant ambiance drives traffic across segments A strong majority 86 per cent of casual dining restaurant patrons say that an appealing ambiance influences their decision to visit a particular concept For quick service restaurants 82 per cent of customers say it is important that the units they visit have a welcoming and comfortable atmosphere Ambiance ratings correlate to overall satisfaction Ninety eight per cent of consumers who rated a restaurant s atmosphere and ambiance as very good also rated their overall visit favourably excellent or good In comparison less than half of those who rated the overall ambiance as very bad 47 per cent gave their visit a favourable rating Chains ambiance scores vary by region The following chains represent the leading brands in each region based on a rollup of four ambiance attributes 1 Overall atmosphere and ambiance 2 A welcoming comfortable atmosphere 3

    Original URL path: http://www.restaurantcentral.ca/AmbianceCanadianrestaurants.aspx (2016-02-14)
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  • Six tips for managing and resolving conflict at your restaurant or foodservice operation
    relationships Conflicts arise from differing needs It is important to recognize that everyone s needs are important and that everyone deserves respect and consideration In workplace conflicts differing needs are often at the heart of bitter disputes Recognizing the legitimacy of conflicting needs and acknowledging them with concern and understanding opens pathways to positive problem solving team building and improved relationships Conflict resolution tips Managing and resolving conflict requires the ability to quickly reduce stress and bring emotions into balance Listen for what is felt as well as said When we listen we better connect to needs and emotions for ourselves and for others Listening in this way strengthens us informs us and makes it easier for others to hear us Make conflict resolution the priority rather than being right Maintaining and strengthening a relationship rather than winning an argument should always be your first priority Be respectful of the other person and his or her viewpoint Focus on the present If you re holding on to old hurts and resentments your ability to see the reality of the current situation will be impaired Focus on what you can do in the here and now to solve the problem Pick your battles Conflicts can be draining so it s important to consider whether the issue is really worth your time and energy Be willing to forgive Resolving conflict is impossible if you re unwilling to forgive Resolution lies in releasing the urge to punish or retaliate Know when to let something go If you can t come to an agreement agree to disagree It takes two people to keep an argument going If a conflict is going nowhere you can choose to disengage and move on If you are in the service or hospitality industry you know what you are

    Original URL path: http://www.restaurantcentral.ca/managingresolvingconflict.aspx (2016-02-14)
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  • Three ways to unlock your restaurant’s hidden sales potential
    is we know our guests have a limited and finite discretionary budget for restaurant meals Even if you are doing your job well you might get 10 to 20 per cent of their total restaurant visits the rest being spread among your existing or new competitors Gene Dillard president of foodservice marketing firm FoodWise Group says I think you have to continually keep their interest so that may mean menu updates and doing everything possible to keep the dialogue fresh with these urbanites because they are discriminating They have lots of choices and they do experiment with them To keep them loyal you have to work hard to keep their attention The second opportunity to unlock sales is rewarding guest referrals Word of mouth endorsements are a powerful and effective tool that can create benefits all around The application of social media apps and tools is simply using technology to harness the same benefits you would get from personal recommendations Word of mouth referrals are generated based on the relationship you have established with your guests This relationship is strengthened by consistently delivering an outstanding guest experience so people want to talk about it and more importantly share it with their friends The third method is to build your average guest check with the effective use of adding value for your guests Suggestive selling can create some incremental sales but the process is random driven by what the server suggests not guest needs It is also an easy proposition for the guest to decline Value driven check building is based on using what has already been ordered and creating some form of value for the guest that adds incremental sales to the check Perhaps three of four guests order apps so suggest a fourth for all to share or create

    Original URL path: http://www.restaurantcentral.ca/unlockyourrestaurantshiddensalespotential.aspx (2016-02-14)
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  • Quenching the thirst for better non-alcoholic beverages at restaurants and foodservice operations
    in Sparkling Pomegranate Strawberries N Fizz and Vanilla Cream flavours The beverages each capped with a dollop of whipped cream were made with club soda fruit flavoured syrup and smoothie mix Wok Box Fresh Asian Kitchen recently added Vietnamese Iced Coffee to its range of Asian food and drink The new offering is a blend of Trung Nguyen Coffee sweet condensed milk and ice Fruity and flavourful Restaurants in Canada have embraced drinks that feature tangy tart and sour flavours Ingredients like lemon lime cranberry and even grapefruit are showing up more and more across the beverage spectrum making a splash in everything from juices and smoothies all the way to coffees Lunchgoers at Fable a Canadian cuisine concept in Vancouver can choose from a handful of citrusy sippers The farm to table restaurant offers fresh squeezed orange and grapefruit juices as well as lemonade made of real lemon juice and sugar that s topped off with soda Quick service coffeehouse chain Blenz Coffee recently launched a line of organic Shaken Iced Teas in three citrus tinged flavours Kiwi Lime Citrus Pear and Guava Lemon Each is made with a choice of whole leaf Hojicha green tea or Dragon Blend black tea Blenz Coffee also recently rolled out a handmade latte variety that s made with orange cinnamon and vanilla Beyond tart other growing beverage flavours range from sweet to savoury Some of these include almond coconut caramel tomato and mint Growth and decline of selected non alcoholic beverages at restaurants Emerging platforms Smoothies as a beverage platform continue to rise thanks to the drink s wide ranging appeal as a meal replacement a treat and a traditional beverage Smoothies also benefit from a health halo when they feature ingredients such as Greek yogurt and fresh fruit but can also be extremely indulgent with the addition of ingredients like chocolate peanut butter and ice cream Bakery café chain Williams Fresh Cafe recently offered a new Organic Yogurt Beta Blast Smoothie for a limited time The healthy meal in a cup consisted of carrot ginger honey peach and coconut water Williams Fresh Cafe launched its line of organic yogurt smoothies made without purées preservatives or artificial colours or sweeteners in 2012 Fresh Fuel Smoothies are a new addition at Pita Pit which offers varieties like Strawberry Kiwi Omega 3 Banana Pineapple N Fibre Mango Probiotic Pomberry Antioxia and 5 Berry Immuniforce Each is made with 100 per cent real fruit and fruit juice with low fat yogurt At Toronto s Live Food Bar diners can pick from a variety of good for you beverages to go along with their vegan and healthy fare Guests can select their choice of milk soy rice almond hemp or coconut their smoothie or coffee drink or choose any of the restaurant s organic juice spritzers organic teas or kombucha elixirs The rise of juicing as a beverage platform part of the broader move to healthier dining in Canada is increasingly playing out at restaurants as

    Original URL path: http://www.restaurantcentral.ca/betternonalcoholicbeverages.aspx (2016-02-14)
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  • Top 10 types of fish entrées on Canadian restaurant menus
    10 types of fish entrées By Kristin Menas June 4 2014 Tweet Leave a comment Canadian diners fishing for salmon entrées According to Technomic s MenuMonitor database salmon is the most popular type of fish entrée on Canadian menus by a significant margin With 145 appearances on menus salmon is a fish that is served during all dayparts For example Angel s Diner serves a bagel with cream cheese and lox smoked salmon for breakfast as well as a fresh Atlantic salmon fillet for lunch and dinner Salmon is also frequently featured as a better for you option for health conscious diners Beerbistro in Toronto offers a grilled organic salmon entrée with seasonal vegetables as a healthy alternative to its heavier offerings like seafood chowder and a pulled pork sandwich The second most popular type of fish entrée is fish and chips appearing 83 times on menus This traditional dish consists of deep fried fillets of a white fish such as cod or haddock paired with French fries This common dish appears on a wide range of chain restaurant menus in Canada such as those of Albert s Family Restaurants Angel s Diner Dixie Lee and Montana s Cookhouse Some other popular types of fish entrées on restaurant menus are cod and halibut Abundant in both the Pacific and the Atlantic cod and halibut are good options for Canadian restaurant chefs who wish to showcase fresh Canadian sourced fish Cod and halibut both lean white fish with mild flavour are also popular due to the many ways in which they can be prepared including baked poached braised broiled and fried and seasoned For instance The Boathouse serves pan seared coconut Pacific cod and blackened Pacific Northwest halibut See also Top 10 most popular types of burgers A look at emerging

    Original URL path: http://www.restaurantcentral.ca/Top10typesoffishentrees.aspx (2016-02-14)
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