archive-ca.com » CA » R » RESTAURANTCENTRAL.CA

Total: 365

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Untitled Document

    (No additional info available in detailed archive for this subpage)
    Original URL path: /handwashing/ (2016-02-14)



  • Today's tip for Canada's restaurant and foodservice industry: Focus on suggestive selling
    often cite that they feel like they are pushing guests into buying things that they don t want in order to drive up check averages Others do not find that selling rather than just order taking comes naturally to them This we win and the guest loses mindset that is associated with upselling must change in order for guests and operators to benefit from the opportunities that suggestive selling provides Upselling is about increasing revenues through additional sales of appetizers desserts or accompaniments or by promoting larger portions and serving sizes Suggestive selling is about providing superior service and an enhanced guest experience by helping the guest select items that will surprise and delight them Developing an understanding of each guests needs and utilizing a detailed understanding of the menu options allows service personnel to make recommendations that guests may not have chosen themselves Sometimes this even results in lower sales as appropriate choices are promoted The goal is to provide a superior guest experience increase satisfaction and drive repeat business The elevated trust that is established will also build guest loyalty with no hard sell required Courtesy of David Swanston a Hospitality and Foodservice Consultant Principal of Focused Industry

    Original URL path: http://www.restaurantcentral.ca/suggestiveselling.aspx (2016-02-14)
    Open archived version from archive

  • A look at emerging desserts influencing restaurant menus
    chipotle and sea salt and caramel The housemade dessert doughnuts served at Prairie Harvest Café in Saskatoon are topped with a maple bacon glaze and served with maple crème fraîche and cranberry coulis At Calgary s Charcut Roast House the milk chocolate parfait is made with sea salt caramel Ovaltine crunch and dark chocolate crumbs And some desserts even feature vegetables proteins and grains as standout ingredients In Ottawa Domus Café s Dark Chocolate Flourless Quinoa Cake comes with sweet summer compote nut brittle and chocolate ice cream When it comes to proteins in desserts pork appears to be the leading crowd pleaser Bacon flavouring is now infused into milk shakes cupcakes and ice cream Taking things a bit more upscale Candela Lounge in Calgary serves a Manchego Brûlée with dulce de leche and candied Serrano ham Fusion desserts Merging two beloved desserts into something new like ice cream cupcakes is exciting both chefs and restaurant goers For the past several months much hype has surrounded the cronut a croissant doughnut pastry hybrid developed by Dominique Ansel Bakery in New York City This Franken pastry has sparked a wave of culinary experimentation with other classic treats At Toronto s Clafouti Patisserie et Cafe owner and baker Olivier Jansen Reynaud s latest cookie croissant creation dubbed the crookie features crushed Double Stuf Oreos and icing sugar inside croissant dough that is baked and topped with half an Oreo cookie Jack Astor s Bar and Grill recently rolled out the My Cookie Ate Your Brownie dessert The limited time treat featured a chocolate chip cookie stuffed with a chocolate brownie Other buzzworthy dessert hybrids from across the globe include chocoflan devil s food chocolate cake topped with a layer of flan the townie a tartlet brownie with a gooey centre and a crisp outer shell created at Bea s of Bloomsburg bakeries in London and a doughnut ice cream sandwich served at Firecakes Donuts in Chicago Ethnic sweets Global cuisines are also influencing dessert creations at independent and chain restaurants Customers are exposed to so many creative desserts these days through travel or even just watching the Food Network says Marquis It s not surprising that they are in return asking restaurants to provide something new and a little more adventurous Italian style gelato is gaining more fans thanks to its richer creamier taste and denser texture compared to ice cream New gelaterias popping up across the country include Cassis Gelato et Sorbet Maison in Quebec which features housemade gelato and sorbet in traditional flavours such as pistachio cappuccino hazelnut and lemon Be Good Gelato a mobile gelateria in Toronto delivers gelato sandwiches gelato cakes or gelato pints in flavours like dark Belgian chocolate banana café mocha and amarena cherry Asian inspired sweets are also finding more room on Canadian dessert menus Asian influences continue to play an important role in Western Canadian cuisine due to increasing populations of Asian consumers says Camille Bedu marketing specialist for Canada at PreGel America The

    Original URL path: http://www.restaurantcentral.ca/emergingdesserts.aspx (2016-02-14)
    Open archived version from archive



  • Top 11 types of side dishes at Canadian restaurants
    Top 11 types of side dishes at Canadian restaurants By Kristin Menas April 22 2014 Tweet Leave a comment Bread brings in the dough as most featured side dish Bread tops the list as the most popular type of side dish in Canadian restaurants with 398 appearances on menus For breakfast some of the leading side bread options include bagels English muffins and toast Later in the day breads such as garlic bread cheese bread and biscuits are ordered as sides to entrées Other popular breads listed as sides on Canadian menus include muffins croissants pastries and doughnuts Fries are also a popular side item listed 321 times on Canadian menus Many restaurants offer some variation of fries as a side option ranging from regular French fries to indulgent poutines In particular poutine is a popular comfort food addition to menus Venues list everything from traditional poutine with cheese curds and gravy to upscale varieties like Charcut Roast House s duckfat fried poutine with cheese curds and truffle gravy Non breaded vegetables and fruits are popular better for you side options on Canadian menus Leading non breaded vegetables on menus include mixed veggies mushrooms spinach and corn Many of these vegetables are cooked using healthful preparations like steaming grilling or sautéing A variety of Canadian chains offer non breaded seasonal vegetables as a side including Boston Pizza Earls Kitchen Bar East Side Mario s and Joey s Seafood Restaurants Also viewed as healthy options fruit dishes from apple slices to fruit and yogurt parfaits are often offered as sides Fruit cups are another popular side option available on the menus of many chains including Albert s Family Restaurants Blenz Coffee Normandin and White Spot Restaurant See also Top seven flavours in chicken entrées Top seven types of non frozen non

    Original URL path: http://www.restaurantcentral.ca/ToptypessidedishesCanadianrestaurants.aspx (2016-02-14)
    Open archived version from archive

  • Top seven flavours in chicken entrées
    Top seven flavours in chicken entrées By Kristin Menas March 10 2014 Tweet Leave a comment Garlic listed as most popular flavour used in chicken entrées According to Technomic s MenuMonitor database garlic is the top flavour featured in chicken entrées with 115 appearances Garlic is a common ingredient that can greatly influence the flavour of a dish Garlic can be prepared in a variety of ways such as crushed chopped pressed or puréed Each of these preparations allows garlic to release its essential oils providing a more pungent flavour than leaving it whole A typical garlic accented chicken dish is Tuscan Garlic Chicken at Olive Garden Canada which features pan seared chicken breasts with roasted garlic red peppers and spinach in a white wine and garlic cream sauce Spicy is another popular flavour found in menu descriptions of chicken entrées with 65 appearances on Canadian menus Chicken accepts spicy flavors imparted in many ways it can be rubbed in blackening spices topped with hot sauces or marinated in peppery ingredients Interest in spicy flavours in general is growing among Canadian diners and operators have been quick to address consumer demand with spicy chicken entrées For example East Side Mario s offers Hell s Kitchen Chicken spicy seasoned chicken with mushrooms tomatoes chili peppers and arrabbiata tomato sauce Ranking just below spicy flavours are Asian flavours which are noted in 61 chicken items appearing on Canadian menus Fueled by growing interest in a variety of Asian cuisines restaurant concepts are rolling out chicken dishes that feature authentic Asian ingredients and preparations Scores Rotisserie Ribs for instance introduced a number of new Asian chicken entrées including General Tao Chicken and Citrus Ginger Chicken varieties See also Top seven types of non frozen non alcohol beverages Chocolate cake takes the cake as

    Original URL path: http://www.restaurantcentral.ca/Topsevenflavoursinchickenentrees.aspx (2016-02-14)
    Open archived version from archive

  • Tips to tackle workplace bullying in the restaurant and foodservice industry
    new employee tied to a chair for four to six hours as part of a new employee hazing gone too far to an employee issuing death threats to his coworkers via Facebook We no longer live in a world where we do our jobs and leave the workplace behind It follows us home and online through social media Most of your employees spend more than 50 per cent of their waking hours at work driving to work thinking about work or tweeting or taking calls This blending of our personal and professional lives makes a toxic work environment a problem and it s a really big problem The personal and financial costs are staggering The problem comes down to this We as employers managers and co workers are not doing a great job promoting and educating employees about the importance of a respectful work environment and we are certainly not demonstrating zero tolerance for bullying behaviour In Canada and the US last year over six hundred people were killed as a result of workplace violence Not all workplace bullying starts with violence It usually starts with words and escalates to physical violence Make no mistake if you allow a toxic environment to fester you will face Low productivity due to Your workplace having poor morale Your co workers who are stressed and depressed Your co workers who don t trust each other Employees who withdraw and no longer care Higher than necessary absenteeism and disability claims Employee turnover recent research demonstrates 26 per cent of the targets of bullying leave and the bystanders are even more likely to leave than the targets of bullying Last but certainly significant is the legal exposure you face As hospitality leaders we know great workers are invaluable and hard to replace At a time when the demand for workers is growing our work environments are becoming more toxic and employee expectations around safe workplaces are increasing This is a recipe for disaster if things don t change How are we going to fix this problem What can we do as employers and business leaders As employers Develop strong policies about respect in the workplace Enforce zero tolerance for bullies Implement strong education and training programs about healthy work environments through empowering the bystander If you focus on catching the bad guy you will never succeed and if you do there is already a wake of damage in his or her path Do 360 reviews for development not for wage increases Use them as a tool for self awareness and feedback about how your team members are perceived by others in the workplace Do employee surveys Assess your employee s environment regularly What can you do as business leaders Be an advocate and champion for healthy workplaces This is not a soft and fluffy topic there is a solid business case for supporting respect in the workplace Encourage bystanders to speak out against poor workplace culture and hold one another accountable at the peer level

    Original URL path: http://www.restaurantcentral.ca/workplacebullyingfoodserviceindustry.aspx (2016-02-14)
    Open archived version from archive

  • Four important issues with franchising and food trucks
    offering innovative and creative menus and have become part of the franchise industry fabric either because established franchise systems are exploring ways that food trucks can broaden their reach by way of franchise expansion or independent food truck owners realizing they may have a business that can be franchisable If you are a franchisor or franchisee falling into the former category there are a number of issues to be aware of in structuring a franchise system that necessarily must depart from the conventional model of restaurant franchising You may need to revisit your fee structure and determine whether a lower royalty than that which is charged to your traditional franchisees may be appropriate After all food trucks require less supervision overhead and training than a traditional restaurant does so a reduced royalty rate may be fair for your franchisee The advertising standards and requirements which are imposed on franchisees may not be as applicable to truck operating franchisees as this particular model may necessitate authorizing the franchisee to engage in social media advertising Due to the mobile nature of food trucks the quick and timed posting via Twitter or Facebook of which location the truck is headed next may mean more flexibility should be exercised at the franchisor level to approve of advertising activities And from a strictly legal perspective you will need to consider whether you need a new franchise agreement for the food truck concept or whether augmenting your standard form will suffice The addition of a food truck to your franchise system will also lead to required changes to your disclosure document to disclose the different costs and fees associated with the operation of the truck Significant attention should be devoted to determining how to handle the territory which you will grant to your food truck franchisee

    Original URL path: http://www.restaurantcentral.ca/franchisingandfoodtrucks.aspx (2016-02-14)
    Open archived version from archive

  • Personalize gift giving with digital gift cards at your restaurant or foodservice operation
    Robberecht Jordan Knox Go Personalize gift giving with digital gift cards October 15 2012 Tweet Leave a comment The latest technological trend to hit the restaurant retail market is the digital gift card also known as an e gift card A step up from the little credit card sized gift card that most operations currently offer digital gift cards offers buyers the opportunity to personalize the gift with photos and

    Original URL path: http://www.restaurantcentral.ca/digitalgiftcards.aspx (2016-02-14)
    Open archived version from archive