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  • Archives: Front of House
    s migrated from being super trendy to being a tried and true comfort food for many While the hype over barbecue may have simmered down The rise and rise of Fast Casual Much has been written about Fast Casual restaurants upscale quick service concepts perceived as offering more service and higher quality food with a larger average bill size than other quick service Creating a dinner party menu with hors d oeuvres small plates and petite desserts One of our favourite styles of entertaining is doing a combination of hors d oeuvres small plates and petite desserts to replace dinner There are many advantages to doing this style of dinner party rather than Nine tips to pump up business using displays with eye appeal As a restaurateur and foodservice operator you may never realize how visual food merchandising can substantially increase your sales until you fully understand the concept and you become willing to Simulating real world conditions to help drive restaurant profits Simulations can make you a better restaurant operator They can help you increase revenue and profitability or control costs problem solve and create strategy plans Simulations provide rapid Yelp reviews How to overcome the bad business review Small business owners work hard to build a brand reputation and get their business steadily off the ground But what happens when a customer has a bad experience and vents in an online review Staying on trend with healthy kids menus and menu labeling Consumer trends are reaching the point where restaurant operators need to seriously consider adding healthier items and nutritional information to their kids menus 78 per cent of Canadian parents state 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

    Original URL path: http://restaurantcentral.ca/Operations/FrontofHouseArchives.aspx (2016-02-14)
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  • How to get your staff to understand the importance of food safety
    things that help keep food safe Aside from altruistic reasons personal motivation plays an important role For example they might think if the company is put out of business because of an outbreak of foodborne illness then I am out of a job Understanding the direct implications of their actions helps employees believe in the need for changes in behaviour Who of importance thinks I should do it How much does it matter to me Co workers play a big role in whether or not your employees take their food safety role seriously Peer influence can outstrip that of the boss and other authorities such as health inspectors Open communication helps managers know what employees think about food safety walking the talk shows management s commitment and social pressure can help sway employees to do the right thing It takes a consistent message from everyone at all levels in the organization to influence an employee s perspective on the importance of food safety Am I able to do it How easy is it Employees may not do what they are supposed to if they don t know how or if the task is too difficult Make sure your employees understand how their actions affect safe food preparation Each employee should complete formal training related to their job responsibilities for preparing food safely Food handlers can t do their job without the proper equipment e g employees can t take temperatures if they don t have thermometers This may seem obvious but I have met operators that did not invest in the facility or equipment required to keep food production safe Provide the time required to perform food safety related tasks More efficient food production processes may free up time for implementing a food safety system If employees believe they can

    Original URL path: http://restaurantcentral.ca/importanceoffoodsafety.aspx (2016-02-14)
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  • The food allergy checklist
    allergen policies Review any substitution from your supplier carefully before accepting a shipment to identify potential hidden allergens Store allergen free foods away from others to avoid cross contact A list of priority allergens is included in our Food Allergies guide and poster both found in the Business Tools section of the Restaurants Canada website Cleaning work surfaces Clean up spills of allergens using disposable paper towels and spray bottles Avoid toasters or fryers if foods containing allergens are cooked in them Properly wash and sterilize cutting boards before use in preparing allergen free foods Greeting the guest When a guest identifies as having a serious food allergy ask if they have their EpiPen with them Sanitize the table using spray bottle and clean cloth or paper towel An appointed staff person should discuss the guest s allergies and suggest appropriate menu choices All order modifications should be confirmed with the kitchen to ensure they can safely be done Food preparation Kitchen staff should change aprons wash their hands thoroughly and put on fresh gloves before starting to sanitize the work surface You may keep separate sanitized knives and cutting boards for preparing special meals but most properly used commercial dishwashers are able to sanitize appropriately Once the meal is prepared some restaurants choose to cover the plate with a sanitized cover or fresh plastic wrap to ensure that cross contact does not occur between the food prep area and the guest s table Designated front of house staff should bring the meal to the guest carefully to avoid cross contact Emergency response Designated front of house person should immediately call 911 If your business has an EpiPen make it available to the guest and their party One staff member should stay with the guest while another waits at the

    Original URL path: http://restaurantcentral.ca/foodallergychecklist.aspx (2016-02-14)
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  • Nineteen food safety numbers that can improve your health and business
    order to help reduce the likelihood of someone getting sick Here are a few of the surprising facts figures and statistics to help you understand how the numbers related to food safety can affect your health and your business 20 seconds The time it takes to properly wash your hands 4⁰ Celsius The highest temperature at which foods can be safely stored in a refrigerator 18⁰ Celsius The temperature at which foods should be stored in a freezer 1 minute The time it takes to calibrate establish accurate measurements on a food thermometer 24 hours The time it takes for a couple of kilograms of meat to thaw in a refrigerator That s 4 or 5 days for a 10kg turkey 2 hours The maximum time prepared food think ham sandwich can sit at room temperature before you must throw it out 4 hours The maximum time food can be between 4⁰ Celsius and 60⁰ Celsius including room temperature during preparation and cooking 1 310 720 The number of bacteria after four hours of growth in a food not kept at or cooked to safe temperatures 85⁰ Celsius The minimum safe internal temperature for cooked whole poultry 70⁰ Celsius The minimum safe internal temperature for cooked meat and fish 74⁰ Celsius The minimum safe internal temperature for reheating foods 15 seconds The time it takes to check the internal temperature of cooked food with an accurate and properly sanitized thermometer 464 000 Canadians who will become sick from poor food handling practices this year including those who mishandled food in their own kitchens At least 3 7 billion The amount spent due to health care costs and lost productivity on cases of foodborne illness in Canada each year 30 The number of pathogens in food known to cause foodborne illness

    Original URL path: http://restaurantcentral.ca/Nineteenfoodsafetynumbers.aspx (2016-02-14)
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  • Seven ways restaurant operators can up their game when it comes to food allergies
    day to day experiences Unfortunately it is far too common for customers to express their food preferences as allergies As a result your servers may be a bit skeptical when a customer identifies an allergy and this should be addressed head on An epinephrine auto injector such as EpiPen is used as a first response in a case of anaphylaxis You may not want your staff to be so bold as to ask is that really an allergy or just a preference Asking a guest if they are carrying an EpiPen and if someone in their party is trained to use it is a good alternative This lets the guest know that you take allergies seriously in your establishment Follow the food A good food allergy program starts long before the guest walks in the door Knowing which food allergens enter your restaurant is important Track your recipes for allergens and make sure to read labels on any prepared foods you use in your operation The federal government requires food manufacturers to clearly identify the priority allergen ingredients in food Talk to your food supplier or distributor Let them know that you re setting up an allergen program for your restaurant and ask for their help With allergies such commonplace nowadays they may have many resources to support you Three key questions to ask are How are foods with allergens transported to avoid cross contamination What do you do in the event of a spill How do you handle order substitutions that may contain allergens Once your restaurant receives its shipment it s time to store things so as to minimize the risk of contamination Consider packaging and storing allergen free menu options away from other food Pay special attention to where foods containing priority allergens are stored In the pantry avoid putting priority allergen foods on shelves above allergen free foods because particles from allergens can fall in Always remember to clean up spills carefully and discard food items if they come into contact with priority allergens Cleaning work surfaces and equipment Unlike with the bacteria that can cause food borne illness sanitizer or high temperature cooking do not destroy allergens Allergen particles or oil can transfer from one surface to another on cloths or in buckets of cleaning solution Consider using disposable paper towels and spray bottles instead of a bucket and cloth to clean spills of known allergens Some equipment just can t be cleaned easily and should be avoided when preparing foods for guests with specific allergies For example toasters are notoriously difficult to clean and you should avoid them for customers with severe wheat allergies Fryers can be another danger zone If you use the same oil to fry different foods protein from an allergen can end up on other fried foods and could possibly trigger an allergic reaction Greeting the guest Depending on the type of operation you run you may find out about a food allergy before the guest arrives through an online

    Original URL path: http://restaurantcentral.ca/restaurantoperatorsfoodallergies.aspx (2016-02-14)
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  • Nine tips to pump up business using displays with eye appeal
    2 List your props It is often unnecessary to purchase an expensive array of props to create your display Look at what items you have on hand in the kitchen pantry and stockrooms that might add mouthwatering substance to your display Fresh veggies and fruits large tins of food items wine bottles and many other items that already exist in your restaurant or foodservice operation can be incorporated into your display 3 Make a statement with colour When considering props fresh food or container items and decorations think vibrant colours Deep red vibrant green and yellow will call attention to any display you set up while colours such as terracotta coral and sand create an overall warm feeling Find the one that is right for your restaurant the space you have chosen and the central theme of your merchandising display 4 Consider the focal point Every display should have a main focal point to attract attention Decide how you will achieve this It should be noted that items grouped together i e sandwiches and soups enhance the sales of both items and ultimately you sell more 5 Stir all the senses Often times displays can be more effective if stimulating more than just eyes The smell of freshly baked goods fresh coffee grilled steaks or delicious soup can entice customers into your restaurant 6 Build up a display and assess as you go It may be best to start by making a small sketch of what you intend to do and cross reference that sketch with the fresh food items and materials you have purchased or have available as a final check before construction Then build in layers by starting construction with the display items that will be used in the back first Raise specific items by using cardboard boxes

    Original URL path: http://restaurantcentral.ca/pumpupbusinessusingdisplays.aspx (2016-02-14)
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  • Five ways to improve the ambiance of your restaurant
    President of Chiasson Consultants Inc a restaurant and foodservice consultancy firm in Toronto believes that by following a few simple tips you can create a much more attractive environment for your restaurant 1 Make sure your restaurant is clean A dirty and unorganized restaurant will send any customer running regardless of what kind of tone and atmosphere you want to create Be sure to keep your restaurant operation clean at all times Get rid of any unsightly clutter There should never be any boxes or items that belong in storage in the front of house washrooms or hallways Be sure there are no fingerprints on windows glass or mirrors dust on shelving units displays artwork or other furnishings and that floors clean of debris and dirt 2 Lighting sets the tone Turn off a few lights and you will immediately notice a huge effect on the atmosphere in your operation Proper lighting will really help to set the tone of the atmosphere you wish to achieve Avoid using fluorescent lighting and opt for LED lights that you can dim This way you can easily change the atmosphere For the lunch crowd you may wish for brighter lights but for the dinner crowd you may want to dim the lights and set a few LED candles on the tables instead for a more intimate feel Whatever you theme play around with your lighting until you have found the right mood that suits your operation Whatever you choose make sure the lighting is evenly distributed in your restaurant You don t want one table that is in the dark while another table is under a spotlight 3 Music sets the mood First and foremost every restaurant operation should play some type of music unless you are a sports bar showing the big game There is nothing more unnerving than dining at an operation that is completely silent The type of music you choose to play should reflect the type of food you serve and the atmosphere you wish to create For example slower tempo music helps diners relax and therefore they may eat more slowly Faster music may get your customers to eat quicker therefore increase the turnover in your restaurant Playing rock music suggests your place is great for more bawdy behaviour If your restaurant serves ethnic food you should play music from that ethnicity to create a more authentic atmosphere for your food Make sure that your guests can hear your music from any seat in the house but that it s not too loud so that they have to scream and shout at each other for conversation Keep in mind that your restaurant is not a nightclub If you have no knowledge about music or do not have the time to create playlists consider subscribing to satellite radio or streaming music through the Internet 4 Colours help to stimulate the palette Colours play a big role in the ambiance you wish to create In general warm colours like red

    Original URL path: http://restaurantcentral.ca/improvetheambianceofyourrestaurant.aspx (2016-02-14)
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  • Restaurant Design Archives
    and function Furniture selection tips for your restaurant We lean on rest on sit on and often bump into the furniture that populates the plan of a restaurant or for that matter any interior The dimensions the materials and the detail affect the experience and must Five ideas to prepare your restaurant s patio for the summer season The warm weather has finally arrived and with that comes patio season fever A welcoming patio is a great way to attract customers as it acts as a giant billboard for your restaurant operation A patio also Five questions to ask before you renovate your restaurant Restaurant trends come and go especially when it comes to design and décor Your restaurant operation obviously cannot afford to jump on every trend s bandwagon but renovations whether small or large are How to create an atmosphere that enhances your bottom line You should know your business inside and out Know how you want to position your restaurant who you want it to appeal to and what you specialize in Build your brand around those things all the time Marketing by design In talking about trends in restaurant design there is a danger that we grab hold of the latest and coolest and try to make it part of our place because it works so well in others Instead what we need to ask Easy and effective ways to liven up your look Since a change is as good as a rest it is likely time to liven up your look We become so used to the establishment we own operate or work in each day we don t seem to notice how long things have Seven ways to modernize your restaurant s interior design and decor Look around at all the new restaurant and

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