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  • Local and organic: Do your customers care?
    their food is grown Favourite local products Overall more Canadians named beef 13 as their favourite food produced in all of Canada than any other food Next on the list are apples 6 corn on the cob 5 potatoes 4 cheese 4 and maple syrup 4 Thinking about what their favourite local food is Canadians across the country chose different items British Columbians were most likely to indicate that fresh vegetables unspecified were their favourite locally grown food 11 Albertans were most likely to choose beef 20 Residents of Saskatchewan and Manitoba named corn on the cob 12 over other options More Ontarians preferred apples 14 than any other food Quebecers were most likely to pick cheese 12 Atlantic Canadians were most likely to indicate that lobster 12 was their favourite local food Myth or fact Canadians appear to be confused or at least not at all in agreement on some truths and myths about the way certain foods are raised or produced Six in 10 59 believe it to be true that fruits and vegetables produced closer to where they live contain more nutrients than those that have traveled from afar while 41 think this claim is false Six in 10 56 also believe that fresh fruits and vegetables contain more vitamins and minerals than frozen fruits and vegetables while 44 believe this statement to be false Two in three 64 think that growth hormones are given to Canadian cows to increase their milk production while one in three 36 do not believe that this is the case One in three 32 are of the opinion that organic foods are more nutritious than conventionally grown foods while the vast majority 68 disagree with this premise Cost conscious consumers While there is strong consumer interest in eating local restaurant owners

    Original URL path: http://www.restaurantcentral.ca/Operations/LocalandorganicDoyourcustomerscare.aspx (2016-02-14)
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  • Local food: Canada’s top culinary theme
    Mittag Janine Windsor Devon Peart Chad Finkelstein Kristin Menas Liana Robberecht Jordan Knox Go Local food Canada s top culinary theme Leave a comment Canadian chefs have pegged local farm branded and sustainable food products as the culinary themes making the most sizzle in 2010 according to CRFA s 2010 Canadian Chef Survey Chefs weigh in on local and organic foods Local foods Locally sourced foods are a common and strong theme among menu category trends found in the first annual CRFA Canadian Chef Survey As a result chefs and restaurant goers are demanding more menu items from local sources The importance of locally sourced food may be the outcome of a number of underlying trends The environmental movement and the growing awareness of our carbon footprint have generated increased attention on the impact of shipping food across the country and around the globe Taste and freshness are key consumer benefits that locally sourced foods are often better able to deliver compared to their imported counterparts Local sourcing carries financial also benefits for local economies Sustainability is also becoming more important in the minds of chefs and consumers This trend is becoming more prominent when it comes to sourcing seafood

    Original URL path: http://www.restaurantcentral.ca/LocalfoodCanadastopculinarytheme.aspx (2016-02-14)
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  • Going green: Boost your menu with local and sustainable flavours
    industry An ad hoc survey conducted by the Green Table Network in 2008 indicated that even in BC a bastion of local food activism the local regional content on restaurant menus averaged approximately 10 per cent with organic and sustainable content down at only one per cent No doubt there have been significant gains in some sectors but overall there s a long row to hoe to put more locally sourced and sustainable products in walk ins and on fresh sheets across the industry It boils down to one formula our capacity for change will determine the change in capacity Right now at a fundamental level demand for local sustainable and organic easily outstrips available supply Addressing that reality on a macro level requires a Top 10 list of complex initiatives including a core shift in agricultural export policies and incentives a review of marketing boards and supply management policies decentralization of food processing and distribution facilities and many more daunting and multi lateral tasks However there are lots of smaller and somewhat easier steps being taken by those trend setting chefs and their industry partners in every channel Many multi unit operators in Canada are collaborating with their national broad line distributors to stimulate more sustainable production and add more local regional content on regular order sheets More and more independents are turning to specialty foodservice suppliers and local food hubs such as Biovia Organic Link in Vancouver or the Kitchener Ont based 100 Mile Market to provide a wide variety and reliable supply of farmdirect or co operative supported local and sustainable products And for many chefs like their customers raising their awareness of products both regional and seasonal is the delicious by product of regular trips to the local farmers market or fishermen s wharf Though there is certainly a growing niche market for 100 mile menus and other long on local concepts given the supply challenges and related cost premiums the future of sustainable source products is best served when the majority of operators pick their spots to go green Even the most avid locavores don t expect or even want to satisfy their appetite and commitment in a single meal so a simple tasty step or two in the right direction will still be rewarded An easy place to start is with a single switch to a fish or seafood product certified by made in Canada programs such as the Vancouver Aquarium s Ocean Wise program and the SeaChoice program or to a featured protein or produce item certified as local and dietary choices tied to two factors healthier eating and sustainability Other sweet spots might include a local organic honey or seasonal berries from a popular local grower served fresh or turned into a housemade compote for all season use And of course if every CRFA member were to decide to start small in these ways the effects wouldn t be small at all However combinations of actions and trends can offer the biggest

    Original URL path: http://www.restaurantcentral.ca/GoinggreenBoostyourmenuwithlocal.aspx (2016-02-14)
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  • Wines
    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 Wines Wine and beer professionals weigh in on industry innovation In the old days the only tools a sommelier carried were a corkscrew and maybe a tastevin worn around the neck and that was more to show status not for reasons of practicality Three wine styles to feature on your holiday wine list The holidays are on the horizon There s a reason it s called the most wonderful time of the year your guests are cheerful and celebrating bonuses are coming in and most Five ways to improve your wine list Restaurant goers worldwide are increasingly savvy with their wine knowledge and appreciation As such wine is becoming an integral part of a truly enjoyable dining The importance of putting quality first in food and wine marketing Several years ago a restaurateur whose approach to marketing could best be described as old school told me that marketing and public relations come down to the quality of Taking a look back at wine events from a

    Original URL path: http://www.restaurantcentral.ca/FoodBeverage/wines.aspx (2016-02-14)
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  • Beer
    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 Beer Wine and beer professionals weigh in on industry innovation In the old days the only tools a sommelier carried were a corkscrew and maybe a tastevin worn around the neck and that was more to show status not for reasons of practicality How beer can be a healthy choice For years we have been hearing about the potential health benefits of wine When it comes to beer however we have heard less about its better for you aspects and more about Beers of the world to pair with your holiday menu The world of beer is both ever expanding and ever confusing Since 1842 and the invention of Pilsners we have seen over 150 years of thirst quenching easy drinking beers Grow cheques at casual dining with microbrew and craft beer Capitalizing on consumer trends towards microbrew or craft beers and wine is proving to be an effective way to encourage those high margin beverage sales and keep cheques The pros and cons of new beer related technology Beer

    Original URL path: http://www.restaurantcentral.ca/FoodBeverage/beer.aspx (2016-02-14)
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  • Spirits
    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 Spirits Martinis proliferate on adult beverage menus Martinis are the most popular type of specialty adult beverage on Canadian menus according to MenuMonitor data Classic cocktails revisited Shaking up old favourites with new flavours Classic cocktails are back with a twist Bartenders are using flavoured bitters flavoured syrups seasonal and exotic fruits and vegetables to infuse these classic drinks Three new spirit trends that are shaking up classic cocktails While the abundance of inspiration is exhilarating it can also be mind boggling Operators need to know how to sift through the trends and discover what is Grain based beverages are all the rage What an amazing time to be crazy about grains Not only have grains taken centre stage on restaurant menus with the influx of ancient grains and the numerous gluten free Canadians prefer specialty cocktails with sweet and sour citrus flavours According to Technomic s MenuMonitor database lime is

    Original URL path: http://www.restaurantcentral.ca/FoodBeverage/spirits.aspx (2016-02-14)
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  • Customer Database
    Windsor Devon Peart Chad Finkelstein Kristin Menas Liana Robberecht Jordan Knox Go Customer Database Six useful customer privacy protection tips for restaurant owners As an entrepreneur you know that the success of your business depends on gaining the trust of your customers with the quality of the products and services you provide This is why respecting and Automating restaurant marketing activities As times get tougher restaurants are searching for cost

    Original URL path: http://www.restaurantcentral.ca/Marketing/CustomerDatabase.aspx (2016-02-14)
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  • Four power areas that boost your menu marketing
    you it can be daunting While my client understood the need to scrap older less popular products because their menu had become difficult to navigate and they needed room for new items it was nevertheless a challenge Emotionally we yearn to please every individual but from a business perspective you can t be all things to all people The easiest place to start is to run a sales report on every item you offer Nix the items that don t sell in volume You surely cannot afford to keep the inventory simply because you have one customer who although loyal for years is the only person ordering it Fear not however There is always a back up plan if things don t work out When my client launched their new menu despite overwhelmingly positive comments a significant number of customers were still asking for one of the eliminated items So they offered it as a special on one of their slower nights and much to their benefit those nights became populated by customers longing for their old staple Design Do not be tempted to copy another popular restaurant s design your menu must promote your brand Additionally you may know a graphic designer but that doesn t of itself qualify them to design menus Contract a professional knowledgeable in brand consistency and menu engineering Also if you are not working with a professional food photographer find one Your product invariably suffers the most horrible of injustices if you fail to do so Menu engineering The ROI on a well engineered menu is not to be underestimated That something fits well in a space or looks pretty on a page does not necessarily mean it s in the right place Design is both science and art Menu engineering draws focus to

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