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  • How one restaurateur raised awareness for a charitable cause
    his own heart I lost my father this past year to Alzheimer s Disease which was a real wake up call for me about the importance of neurological research and advancement says Rogalski What better way to generate awareness for this cause so close to my heart than to bring people together with incredible cuisine in our beautiful garden Determined to create one of Calgary s premier culinary and social events while raising awareness for a worthy cause Rogalski and Reynaud assembled a culinary dream team for the unique carnival themed event attended by more than 180 guests Top Chef Canada Season 1 contender Connie DeSousa and John Jackson from Charcut Top Chef Canada Season 2 contender Xavier Lacaze and Cam Dobranski from Muse Michael Allemeier from Food Network s Cook Like a Chef and Derek Dammann the chef behind Montreal s DNA restaurant and former head chef at Fifteen Jamie Oliver s first London restaurant Perfect pairing The event just seemed to have a lot of serendipity in the sense that the music was well matched with the entertainment and the food says Rogalski The whole thing really came together into something that just had some amazing energy We had a great time and the personalities were all a perfect fit Plus everyone just makes really darn good food After this year s groundbreaking party Rogalski envisions an annual event that will continue to help support the University of Calgary s Hotchkiss Brain Institute named in honour of Harley Hotchkiss a former owner of the NHL s Calgary Flames and Chairman of the NHL Board of Directors from 1995 to 2007 Rogalski also remembers Hotchkiss as a former mentor who helped him chart his culinary path Besides the obvious benefits of helping to raise money or awareness of the

    Original URL path: http://www.restaurantcentral.ca/restaurateurcharity.aspx (2016-02-14)
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  • Engage your community
    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 Support your community July 9 2012 Tweet Leave a comment Most restaurants rely on their local communities to support them yet few make any effort to reciprocate Implementing a strong community engagement program is necessary to demonstrate that your operation gives back to the people and organizations that you depend on Sponsoring local events participating in festivals helping clean up a park or even hosting a neighbourhood open house are just some ways that businesses can get involved Over time these sincere efforts can help strengthen relationships within the community Your commitment will be appreciated and rewarded Courtesy of David Swanston a Hospitality and Foodservice Consultant Principal of Focused Industry Training Seminars and is an instructor at major Canadian university business schools Since 1997 he has helped a wide variety of organizations develop and launch new concepts turn around troubled operations and improve sales

    Original URL path: http://www.restaurantcentral.ca/Engageyourcommunity.aspx (2016-02-14)
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  • Julia Hanna, Kids Culinary Community
    educating children on the benefits of healthy cooking and eating The Kids Culinary Community KCC is a not for profit organization that provides experiential learning programs for children and those committed to their health and happiness Through creative cooking sessions that entertain educate and enlighten children are taught that it is possible to enjoy food that is both nutritious and delicious Life lessons Since the program s inception in 2008 the KCC has helped over 200 children and their families learn the benefits of healthy eating and the advantages of purchasing fresh local food and produce Equipped with this knowledge Hanna says KCC graduates gain the wisdom to make intelligent choices in what and how they eat Through the KCC the kids learn significant life lessons that will have positive long lasting effects on their health and relationships with others For me the childhood obesity issue triggered the question of How did this thing that can do us so much good the thing that gives us life become the thing that can do us so much harm We re expecting our children to know how to get through life without knowing how to properly feed themselves in a healthy way Logically then where do you start You start with the kids Closing the gap Hanna believes that with many families having both parents working outside of the home culinary skills and education have fallen by the wayside She says for the first time in history culinary traditions are not being passed down from generation to generation leaving a huge void Couple this with a loss of physical and social interaction that can t be replaced by Facebook or the Internet and Hanna says the conditions are ripe for creating a generation that is facing serious physical and emotional health consequences

    Original URL path: http://www.restaurantcentral.ca/JuliaHannaKidsCulinaryCommunity.aspx (2016-02-14)
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  • Q&A with Chef David Hawksworth, Hawksworth Restaurant, Vancouver, B.C.
    breakfasts for my mom as a child Why do you think you were drawn to a culinary career I love food I love the intensity of working in a kitchen and what a competitive industry it is plus I like the challenge How would you describe your restaurant or foodservice operation Hawksworth Restaurant embraces contemporary Canadian cuisine using as many local ingredients as possible while celebrating the cultural diversity of Vancouver The restaurant is grown up and glamorous yet relaxed and welcoming If you knew you were eating your last meal what would you have A meal at Sukiyabashi Jiro prepared by Chef Jiro Ono in Tokyo What is your philosophy about food Fresh clean crunchy delicious and addictive flavours Where do you go to dine out It depends but usually Asian restaurants What is your favourite ingredient Wild spring salmon comes to mind It depends on the time of year but any ingredient at the height of its quality is top of the list Who were your biggest influences inspirations for becoming a chef My uncle who is a chef in the U K and Marco Pierre White and Phil Howard If you knew you were going to be exiled to a desert island what three ingredients or food items would take with you Sriracha sauce the best soy sauce I could find and a spear gun What do you think is the most overrated food trend right now Gels and also a 30 course tasting menu Is there any type of cuisine that you would like to experiment with I would like to incorporate more Indian flavours What are the essential ingredients for success in the restaurant business today Surround yourself with great people If you could invite any person to dinner alive or dead who would it

    Original URL path: http://www.restaurantcentral.ca/ChefDavidHawksworth.aspx (2016-02-14)
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  • Why millennial families are important – and three ways to keep them happy and loyal
    how to capture the attention of members of a generation notorious for being young selfie taking digital natives many of them have quietly grown up and started families of their own According to BabyCenter s 2014 Millennial Mom Report 77 per cent of babies born in Canada that year were to Millennial Moms Why millennials are important As Canadians start to emerge from the haze of recession understanding the changing consumer dynamics and how those dynamics impact restaurant sales is paramount Bringing families back to the table will be critical to success According to The NPD Group parties with kids accounted for 1 9 billion heads through the doors of restaurants in Canada year ending August 2013 This is down by 97 million visits from 1998 levels with the loss split fairly evenly between quick and full service establishments Attracting these new and growing families now dining under entirely different circumstances than in previous years requires understanding the parents needs both as millennials and as moms and dads How do restaurants bring millennials back While millennials are found to be more optimistic about their financial outlook BMO Canada 2014 they are also an extremely pragmatic group so they may need to be convinced to return to dining at previous levels especially as they re now faced with a higher total cheque cost in addition to other determining factors such as their child s behaviour or food preferences As reinforced by 2014 NPD Crest report Parties with Kids Motivating More Visits there are several ways to attract these young families and to build their trust in and their loyalty to your brand Family friendly environment 84 per ent of parents surveyed particularly those with younger children said they would be more likely to visit a restaurant with a family friendly environment Heading out to a restaurant with children can be stressful so ensuring that staff are trained to greet younger guests with a warm welcome and offering tools to make the family visit easier on the parents can go a long way to encourage return visits These tools can include everything from clean booster seats or high chairs to activity packs games and crayons for kids Wide variety of appropriately priced menu items One of the primary differences between millennial parents and the generations before them is a more intense focus on being a good parent This can mean different things to different people however one consistent theme now is a focus on healthy and balanced eating Offering variety beyond the standard chicken fingers fries and veggie sticks as well as including a cross section of size options and flavours will appeal to both parent and child This could include offering modified dishes from the regular menu providing different portion sizes for varying ages or offering vegetarian gluten free or international flavours suitable for kids Catering to the pragmatic side of the parents by offering various price points and good value will also encourage repeat visits Mobile engagement Smartphones are central

    Original URL path: http://www.restaurantcentral.ca/millennialfamiliesareimportant.aspx (2016-02-14)
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  • Six rules for writing good restaurant marketing material
    be noticed There are a few simple rules to follow if you want to get your potential customers to read what you want to tell them Whether you are running an email campaign or a direct mail campaign Diane Chiasson FCSI President of Chiasson Consultants Inc a restaurant and foodservice consultancy firm in Toronto offers the following advice 1 Keep your marketing message short and simple Readers want to be able to understand your offer in as short a time as possible Keep each campaign to one specific offer Do not use your campaign as an opportunity to tell potential customers about 10 different events and promotions going on in your restaurant Use short concise sentences and explain your offer clearly and quickly 2 Don t be boring Yes your offer might be too good to be true but you still need to connect with your reader and make your offer memorable Add some personality and pizazz to your writing and show your readers that your restaurant operation is a fun exciting and desirable place to visit 3 Make it personal If possible use your reader s name in the copy Make your copy sound as if you have personally written an email or sent a letter inviting your important customer to your operation for a special event 4 Make an imprint with your brand Be sure to strategically place your logo and enough graphics and images on your copy to ensure that your reader will remember your brand The writing style colours and graphic design should all be cohesive with the image your restaurant wants to portray 5 Pictures say a thousand words Be sure to accompany your words with appropriate pictures and images that portray the key message of your campaign If you do not possess any photographic

    Original URL path: http://www.restaurantcentral.ca/writinggoodrestaurantmarketingmaterial.aspx (2016-02-14)
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  • Quality is increasingly important for sandwiches, reveals new Technomic Canadian study
    new Technomic Canadian study Press release July 28 2014 Tweet Leave a comment Sandwich consumption is strong in Canada Today s consumers report eating an average of 3 3 sandwiches per week and 35 per cent of consumers say they eat a sandwich at least every other day Even with high sandwich consumption data points to opportunities for operators and suppliers to increase share of sandwich occasions and boost sales 39 per cent of the sandwiches that consumers eat are sourced away from home One way to improve sandwich sales is to improve upon quality Today s consumers place higher importance on the quality of meat bread cheese and condiments in creating a good sandwich than in years past Quality is often tied to health and data also shows demand for healthier sandwiches just 44 per cent of consumers are satisfied with the healthfulness of sandwiches away from home Operators need to focus on the quality of their sandwiches to help drive traffic and steal share said Darren Tristano executive vice president of Technomic Inc Restaurants should integrate quality in a way that aligns with their concept s positioning For example certain concepts can emphasize sandwich quality and improve health perceptions at the same time through better for you sandwich claims such as fresh artisan or made from scratch To help foodservice executives understand the latest behaviours preferences and attitudes of consumers regarding sandwiches Technomic has published an update of its Canadian Sandwich Consumer Trend Report Interesting findings include Sandwiches fill the need for fast convenient and portable meal options three out of every five sandwiches 60 per cent that consumers order are taken to go and 48 per cent of consumers sometimes purchase grab and go sandwiches Most consumers prioritize health for sandwiches at lunch 57 per cent and

    Original URL path: http://www.restaurantcentral.ca/Qualityimportantforsandwiches.aspx (2016-02-14)
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  • Ten food and drink trends for 2015
    more and more sophisticated as time goes by so chefs will be infusing their menus with more exciting flavours that will burst in your mouth Expect to see hot peppers liquid smoke and fermented pastes like gochujang a Korean fermented paste made of red chili glutinous rice fermented soybeans and salt in many dishes Also expect to see chefs using umami flavour enhancers like dashi and fish sauce to replace regular salt 3 Instagram ready Now that taking photos of your food and posting to social media seems like the de rigueur thing to do restaurants will be thinking of the most creative ways to present their dishes It s time to get rid of all your traditional white round or square plates and look for more inventive ways to serve your dish so that it will garner many more likes on the internet and potentially draw more people into your operation 4 Share plates You ll definitely see a shift in the way restaurants set up their menus this year Gone will be the traditional starter entrée dessert format Instead menus will be divided into small and large share plates This allows diners to try several different dishes and also not overeat The share plate is also ideal for customers who have different dietary restrictions as each small plate could feature a gluten free dairy free or vegan dish offering more variety 5 Meatless Mondays or more days Burgers head to tail eating and crazy cuts of meats have been topping the trends list for the past decade but more and more people are now craving dishes that feature no meat Expect to see restaurants featuring several more vegetarian or vegan dishes on their menu And restaurants should expect to see more and more customers ordering or requesting them 6 Customized menus Today s society is now accustomed to getting anything they want instantly Watching any movie or listening to any song is simply a button away Shopping for clothes or home furnishings can all be fully customized to suit your exact needs and tastes So why would eating at a restaurant be any different Expect to see some restaurants offering fully customizable menus where diners can create their own dishes using a list of ingredients available 7 Chicken is cool With the price of beef and pork skyrocketing this year expect to see chicken to overtake menus as the go to meat especially free range chickens From buttermilk fried chicken to chicken fried steak to Portuguese roast chicken to wood fired rotisserie chicken we ll be seeing and eating way more chicken this year 8 Generation Z The next generation after the Millennials is now old enough to go out by themselves to eat and spend money Generation Z is the most ethically diverse group which translates to the fact that they are all familiar with all types of ethnic foods Generation Z will be looking for food that features a fusion of several ethnic groups and will

    Original URL path: http://www.restaurantcentral.ca/foodanddrinktrendsfor2015.aspx (2016-02-14)
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