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  • Items to consider before expanding your foodservice into catering and event operations
    you have thought of everything The need to ensure you have an extremely organized and efficient operation is paramount to your success Start by deciding what type of catering you want to offer There are two distinct types of catering services full service and drop off Drop off catering is what I like to call the bread and butter business and is the easiest type of service to integrate into your existing foodservice operation Once you have dropped off the order you no longer have any involvement in the event No need to set up serve or pick up anything at the end It also allows a potential large scale event customer to sample your offering at a smaller event Assessing the challenges On the other hand social or full service events are fraught with organizational challenges For every phone call you field for a drop off catering order you are likely to have closer to a hundred for a full service event This truly is like setting up a restaurant for one night every time You will need to arrange all of the details for front and back of the house from portable kitchens utensils tables and flowers right down to the salt and pepper on the tables not to mention the staff to coordinate and execute the event Today s event catering is so elaborate you need to ensure you have a team that is professional organized and most of all creative Having personally developed catering divisions for many different types of foodservice operations from casual and fine dining to upscale grocery stores I ve learned that integrating the new division without hurting the day to day operations is a key priority An initial period of observation and feasibility study of the physical environment work flows and existing menu offerings are required to determine whether your operation can sustain the impact of a catering division Following this assessment the planning process must be broken down into three key components equipment people and budget Does your existing operation have all the equipment it takes to succeed Is there sufficient staff to handle order intake and customer service Do you have the financial resources to get the catering operation off the ground Only when all of the budgeting and an execution plan have been completed will you be ready to get started on a menu Your menu offering When creating your catering offerings don t create menu items you are not known for or with which you are unfamiliar Know your market understand the demographic of your existing clientele and create an offering that will speak to them I remember working for a very high end restaurant several years ago when we began receiving requests for large special event catering One of our clients was throwing an elaborate party and asked to add hot dogs to the menu We were known for very high end incredibly innovative food and hot dogs were not on the menu Simply and graciously we

    Original URL path: http://restaurantcentral.ca/cateringandeventoperations.aspx (2016-02-14)
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  • Is your restaurant ready for non-traditional expansion?
    choices for purchasing products and services Airports movie theatres amusement parks zoos campuses hospitals casinos sports arenas highway service centres these are just a handful of examples of locations for non traditional restaurant development whether you operate them yourself or license a franchisee to do it Subway made headlines a few years ago when it announced the opening of a restaurant atop a crane being used for construction at the Freedom Tower in New York City Of course many of these non traditional sites may not be available as opportunities for just any restaurateur or franchisee In fact many of them are operated by large foodservice companies which are awarded contracts to develop businesses generally restaurants within these larger facilities Companies like Aramark Sodexo Compass Group and HMS Host operate most or all of the restaurants located within many such facilities across Canada But that doesn t mean that non traditional locations are inaccessible to less institutionalized businesses Some non traditional development can be offered to successful single or multi unit operators already working with the franchise system And those opportunities existing within less commercial spaces such as a local community centre may be easily made available to entrepreneurial restaurant owners who can identify the potential for a location Non traditional development does not come without its challenges as to be expected there are likely to be unique leasing issues with a non traditional landlord and the concept itself will require some modifications in order to be adapted to the venue customized some might say limited menus and unique some might say higher prices are to be expected From a legal perspective there will need to be some sort of franchise agreement put in place which reflects the terms of the particular deal being made available to an operator Some

    Original URL path: http://restaurantcentral.ca/restaurantexpansion.aspx (2016-02-14)
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  • Thirty-three restaurants awarded CAA/AAA Four and Five Diamond Ratings
    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 Thirty three restaurants awarded CAA AAA Four and Five Diamond Ratings Press release February 5 2016 Tweet Leave a comment CAA South Central Ontario CAA SCO unveils 33 restaurants in southern Ontario that have earned coveted spots on the CAA AAA Four and Five Diamond Award list for 2016 Four and Five Diamond restaurants stand apart by providing guests with a distinctive fine dining experience innovative menus and extraordinary service said Silvana Aceto Media Relations Consultant CAA SCO The prestigious Four and Five Diamond Ratings are assigned to establishments that meet CAA AAA s rigorous approval standards Noteworthy for 2016 America Restaurant has been added to the CAA AAA list of Four Diamond restaurants for the first time The Old Mill has maintained the Four Diamond rating for 28 consecutive years since 1988 Langdon Hall Dining Room Terrace is the longest tenured Five Diamond restaurant since 2004 Continuing an 80 year tradition CAA AAA s professionally trained inspectors use published guidelines

    Original URL path: http://restaurantcentral.ca/CAAAAAFourandFiveDiamondRatings.aspx (2016-02-14)
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  • Coming events at Flanagan Foodservice
    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 Coming events at Flanagan Foodservice Press release February 5 2016 Tweet Leave a comment Flanagan Foodservice has had to change the date of their Kitchener spring food show Previously expected to be held on Tuesday April 5th from 9 00 a m to 5 00 p m the show will now be held on Wednesday April 6th 2016 at the Kitchener Auditorium between the hours of 9 00 a m and 5 00 p m Wednesday April 27th 2016 at the Garson Community Centre between the hours of 9 00 a m and 4 30 p m Customers will see products from over two hundred national brand vendors find business solutions and sample the newest products on the market Foodservice Operators can call 1 855 FLANAGAN to register About Flanagan Foodservice Flanagan Foodservice is the largest Canadian family owned foodservice distributor in Canada The company was founded in 1977 with an emphasis on customer

    Original URL path: http://restaurantcentral.ca/ComingeventsatFlanaganFoodservice.aspx (2016-02-14)
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  • New! Karaage from Reuven International
    Chris Elliott Roger Mittag Janine Windsor Devon Peart Chad Finkelstein Kristin Menas Liana Robberecht Jordan Knox Go New Karaage from Reuven International Press release February 4 2016 Tweet Leave a comment Authentic Asian inspired breaded chicken has tender juicy chicken on the inside and a nice crispy golden brown coating on the outside It s ideal for stir fry rice bowls and bento boxes But don t let your Asian

    Original URL path: http://restaurantcentral.ca/NewKaraagefromReuvenInternational.aspx (2016-02-14)
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  • What is trending now on restaurant menus in the U.S.? What will be the next hot menu trend?
    reduction management and street food food trucks For complete survey results additional trends to watch video and downloadable graphics visit http www restaurant org foodtrends True trends evolve over time especially when it comes to lifestyle based choices that extend into other areas of our everyday life said Hudson Riehle senior vice president of research for the National Restaurant Association Chefs and restaurateurs are in tune with over arching consumer trends when it comes to menu planning but add their own twist of culinary creativity to drive those trends in new directions While the National Restaurant Association s What s Hot in 2016 chef survey highlights what s trending on restaurant menus additional analysis of survey results and respondents answers to the open ended question What will be the next hot menu trend reveal a few more food ideas to keep an eye on in the next year Some of our findings were Veggie centric When referring to center of the plate items that usually means proteins but that may be changing Fresh produce as the star of the plate is being championed by more restaurants and culinary professionals who are serving up vegetable centric meals that are often vegetarian without being advertised as such And even when animal proteins are included in the dish the veg is still the main attraction Basically the opposite of television character Ron Swanson s attitude toward veggies as the food that my food eats Sriracha the new ketchup The red sauce in the bottle with the green top is ubiquitous but just a few years ago only Thai food enthusiasts were familiar with this condiment Following in its popularity growth wake are a range of other condiments and spices from various global cuisines applied to anything and everything to create brand new flavor combinations Chimichurri as a hamburger topping Peri peri barbecue ribs Za atar spread on crostini Raita with hot wings You get the idea Simple is key Simplicity back to basics cooking and classic dishes These are words to live by in the year ahead according to many professional chefs While molecular gastronomy is turning more mainstream there is a counter movement brewing that focuses on stripping down recipes to fewer ingredients to let them shine in all their glory Venerable preparation methods like pickling fermenting and smoking are back with a vengeance and traditional recipes are being refreshed for today s palates No more gluten free kale salads All good things must come to an end and we may be approaching the end of the trends line for kale salads and gluten free cuisine Both of these formerly hot trends have been losing steam over the past couple of years But don t expect either to go away altogether We re more likely to see these evolve into perennial favorites over time For example kale salads are being adapted to salads where other greens are traditionally used like Caesars and Cobbs and gluten free items are becoming menu staples at

    Original URL path: http://restaurantcentral.ca/WhatistrendingonrestaurantmenusintheUS.aspx (2016-02-14)
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  • OpenTable reveals the 50 Most Romantic Restaurants in Canada
    2015 in Canada through OpenTable OpenTable Canada Valentine s Day Findings Canadians are procrastinators Forty five per cent of Canadians wait until the week before Valentine s Day to make their reservation Ten per cent of Canadians make their reservation on Valentine s Day Canadians are increasingly using their mobile devices to make reservations In 2015 34 per cent of Valentine s Day reservations in Canada were made through mobile devices an eight per cent increase over February 14 2014 Canadians choose to make it a special night with a loved one as 86 per cent of Valentine s Day reservations were for a table for two The most common cuisines for Canadians on February 14 2015 were Italian Steakhouse and Canadian Despite waiting to book many Canadians do dine out for Valentine s Day More reservations were made for February 14 than any other day in 2015 The 50 Most Romantic Restaurants in Canada are amassed from more than 275 000 restaurant reviews collected from verified OpenTable diners who dined at Canadian restaurants between December 7 2014 and December 6 2015 All restaurants with a minimum overall score and number of qualifying reviews were included for consideration Qualifying restaurants were then scored and sorted according to the percentage of reviews for which romantic was selected as a special feature Based on this methodology the 50 Most Romantic Restaurants in Canada according to OpenTable diners are as follows in alphabetical order 1888 Chop House Fairmont Banff Springs Banff Alberta 529 Wellington Winnipeg Manitoba AG at The Sterling Niagara Falls Ontario Alo Restaurant Toronto Ontario Auberge du Pommier Toronto Ontario AZURIDGE Priddis Alberta Bailey s Restaurant and Lounge Winnipeg Manitoba Bishop s Vancouver British Columbia Blu Ristorante Toronto Ontario Bonaparte Montréal Québec Breakwater Restaurant Waterside Inn Mississauga Ontario Characters Fine Dining Edmonton Alberta Chez Queux Montréal Québec Cut Steakhouse Halifax Nova Scotia da Maurizio Halifax Nova Scotia Da Vinci Ristorante Montréal Québec Eden Rimrock Resort Hotel Banff Alberta The Fifth Grill Terrace Toronto Ontario Five Sails Restaurant Vancouver British Columbia Flor de Sal Toronto Ontario Flour Mill Restaurant Niagara Falls Ontario Hart House Restaurant Burnaby British Columbia Headwaters Restaurant at Millcroft Inn Spa Alton Ontario HOBNOB Restaurant Niagara on the Lake Ontario Il Buco Barrie Ontario La Maquette Toronto Ontario La Ronde Chateau Lacombe Edmonton Alberta Langdon Hall Country House Hotel Spa Cambridge Ontario Le Baccara Casino du Lac Leamy Gatineau Québec Liv Restaurant White Oaks Resort Spa Niagara on the Lake Ontario Marilyn s Bistro Lounge Niagara Falls Ontario Michael s on the Thames London Ontario Old Surrey Restaurant Surrey British Columbia The Press Gang Halifax Nova Scotia Q Haute Cuisine Calgary Alberta Quails Gate Estate Winery Old Vines Restaurant Kelowna British Columbia Quatrefoil Dundas Ontario The Rainbow Room by Massimo Capra Niagara Falls Ontario Raymonds St John s Newfoundland Restaurant at Peninsula Ridge Beamsville Ontario Restaurant e18hteen Ottawa Ontario Restaurant Le Continental Québec City Québec Rouge Calgary Alberta Rustica Steakhouse at Silvertip Golf Resort Canmore Alberta Scaramouche Restaurant Toronto

    Original URL path: http://restaurantcentral.ca/OpenTable50MostRomanticRestaurants.aspx (2016-02-14)
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  • Does your restaurant have a direct mail program?
    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 Leave a comment Does your restaurant have a direct mail program Previous polls Do you provide allergy training for your employees Have you ever renovated your restaurant How often do you update your restaurant s decor How often do you update your menu How do you hire the right employees for your restaurant How effective are your social media pages at promoting your restaurant Does your restaurant charge guests a fee for missing reservations Does your restaurant have a strategy for purchasing local food Does your restaurant offer happy hour specials Does your restaurant purify its water in house Does your restaurant have a strategy to target Generation Z Has your restaurant enhanced its coffee or tea offerings this year Has your restaurant simplified its menu in the last year Does your restaurant have a smartphone marketing strategy Does your restaurant produce in house charcuterie or cured meats Does your restaurant have communal guest tables Does your restaurant

    Original URL path: http://restaurantcentral.ca/PollJanuary82016.aspx (2016-02-14)
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