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  • Take our poll: Does your restaurant have a plan to deal with food waste?
    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 plan to deal with food waste Previous polls Have you considered expanding your restaurant s offerings to catering services Do you believe your guests care about green

    Original URL path: http://restaurantcentral.ca/foodwasteplan.aspx (2016-02-14)
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  • Take our poll: Do you believe your guests care about green practices and community engagement?
    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 Do you believe your guests care about green practices and community engagement Previous polls How does your restaurant collect guest feedback Do you allow guests to take pictures in

    Original URL path: http://restaurantcentral.ca/greenpracticesandcommunityengagement.aspx (2016-02-14)
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  • Take our poll: How does your restaurant collect guest feedback?
    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 How does your restaurant collect guest feedback Check all that apply Previous polls Do you allow guests to take pictures in your restaurant Does your

    Original URL path: http://restaurantcentral.ca/collectguestfeedback.aspx (2016-02-14)
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  • Take our poll: Do you allow guests to take pictures in your restaurant?
    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 Leave a comment Do you allow guests to take pictures in your restaurant Previous polls Does your restaurant have an employee cell

    Original URL path: http://restaurantcentral.ca/picturesinyourrestaurant.aspx (2016-02-14)
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  • Barbecue sandwiches and sides get a tasty makeover
    Spring Rolls Four spring rolls are stuffed with pulled pork rib meat barbecued onions and Jack cheese served with the restaurant s own Sweet Sassy sauce for dipping Smoke Spice also offers its own twist on Tex Mex style favorites with its Redneck Nachos and Q sadilla starters Redneck Nachos top corn chips with smoked pulled pork chili jalapeños and a mix of cheddar and Jack cheeses served with Original sauce and sour cream Its Q sadilla starter turns the traditional quesadilla on its head by featuring smoked pulled pork as the primary filling served with pico de gallo and sour cream In Fredericton New Brunswick King Street Ale House has long been known for the smokehouse section of its menu which features an array of signature smoked meat platters But its starters are also grabbing attention by cross utilizing smoked meats in inventive ways For example King Street s Pulled Pork Croquettes feature pulled smoked pork butt potato scallions and red pepper prepared with an herbed Panko breading The flavourful croquettes are served with King Street s signature Smoked Porter Pig Paint Carolina mustard sauce and a black bean and roasted corn relish Pulled pork is everywhere Speaking of pulled pork its ever expanding appearance on the menu is a major trend for the barbecue category Last year when Wendy s launched its Pulled Pork Cheeseburger in North American markets it was proof positive of the widespread popularity of this smoked or slow cooked meat and its ability to appeal to a mainstream consumer audience You don t have to look far to see that pulled pork is everywhere and not just as a sandwich or burger topping Menu developers are recognizing that pork is highly adaptable to many different flavours and whether the accompanying flavour is smoky spicy or sweet pulled pork can be a much loved addition to pastas salads and other menu options In Mississauga Ontario Wacky Wings Eatery Beverage Co is incorporating pulled pork in a number of interesting ways With the subtle flavours of Forty Creek brand whisky its new range of Forty Creek Pulled Pork items includes Pulled Pork Grilled Cheese Pulled Pork Mac n Cheese Pulled Pork Poutine and the Pulled Pork Wacky Flat Shoeless Joe s uses pulled pork as the primary ingredient in a Cuban style barbecue sandwich its Havana Slamma Sandwich features root beer barbecue pulled pork in the preparation Global flavours inspire creativity New research from Technomic shows that 44 per cent of restaurants in Canada offer at least one item with a barbecue flavour Today that barbecue flavour is more likely to reveal an Asian or Latin American influence than ever before In fact Technomic s latest Food Flash which uses MenuMonitor data on the Canadian market reveals that when it comes to menu descriptions Asian bowls and sushi are the top two entrée categories that now tout barbecue flavours Additionally Latin American chipotle flavour derived from smoked jalapeño peppers is the second fastest growing barbecue sauce

    Original URL path: http://restaurantcentral.ca/Barbecuesandwichesandsides.aspx (2016-02-14)
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  • Five steps to mobilizing your restaurant's POS system
    server says I have a new option for you I can take your order and enter it in our old system after my colleagues have their tables entered or I have this new ordering device connected to the kitchen and bar that allows us to immediately enter your order now saving you time Which do you prefer Positioning in this context changes the perception of the device from being in the way to being the preferred way and embraced as a value added proposition by your customers and staff Staff don t waste time transcribing orders or waiting in line for someone else to finish with the touch panel They can spend that time customer facing Accuracy Think about a situation in which the server forgets to ask the customers how they wanted their steak cooked The server is half way through the order entry at the touch panel and realizes she doesn t know the steak preference If the restaurant is extremely busy your server may be tempted to just choose the medium modifier Mobilizing your POS system avoids this type of order inaccuracy because servers are forced to collect perfectly accurate orders at the tableside or in the QSR line They can t miss a data point because the mobile device demands complete and accurate information in real time when customer facing Customer wins staff wins and the restaurant wins Up sell Wouldn t you love to replicate your server who drives the highest up sell A mobilized POS system reminds and encourages your servers to up sell specials high margin items exotic drinks desserts and coffee This drives more wins for everyone you see a higher check size the server earns more tips and the customer feels like they got better value from a knowledgeable staff member Knowledge Speaking of knowledgeable staff members training investments in staff are often lost when your server gets a new job elsewhere Mobile technology maintains those knowledge investments Here are some examples of what new staff members can do with mobile technology on their first day Nutritional information and allergy information can be read to guests Best wine entrée combinations make every server highly knowledgeable on day one Wine descriptions and histories on harvest for that year are at their fingertips Video files from the head chef on entrées head bartender video on drinks Promotions and loyalty tracking information at tableside A server can pull up the customer s favourite order or what they ordered on their last visit Nearby theatre information guests mention they are going to a movie so the server can show movie trailers on a tablet This list of possibilities to share knowledge is endless Server satisfaction Consider the time motion factor Mobile POS eliminates so many unnecessary server footsteps to transcribe orders into a touch panel on the other side of the room to check if an order is up in the kitchen at the bar or at the sous chef station to communicate to bus

    Original URL path: http://restaurantcentral.ca/mobilizeyourPOS.aspx (2016-02-14)
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  • Chicken sandwiches and wraps most popular types by a large margin
    comment Top types of sandwiches Chicken sandwiches and wraps are the most popular type of sandwiches on Canadian menus according to MenuMonitor data Chicken is also a widely preferred type of sandwich protein among consumers Technomic s 2014 Canadian Sandwich Consumer Trend Report found that more than half of consumers prefer chicken breast for lunch and dinner sandwiches Chicken is a diverse protein which allows for experimentation with flavours and preparations Veggie sandwiches and wraps hold second place on the list The majority of these sandwiches and wraps are ethnic options featuring meat free fillings like falafel and tofu For example guests have the option of adding smoked tofu to The CHOPPED LEAF s Asian inspired Bangkok Wrap made with lettuce peppers snow peas onions noodles cilantro and peanuts Club sandwiches are the third most popular type of sandwich on Canadian menus This classic double decker variety consists of three slices of bread between layers of chicken or turkey bacon lettuce and tomato It s a staple on many restaurant menus but operators are also introducing their own take on club sandwiches such as Cactus Club Cafe s BBQ Duck Clubhouse Sandwich with Peking duck roasted chicken and prosciutto on

    Original URL path: http://restaurantcentral.ca/Chickensandwichesandwrapsmostpopular.aspx (2016-02-14)
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  • Tip of the Week - Jan. 25, 2016
    Tweet Leave a comment Choose luxurious indulgent and sexy foods for your Valentine s Day Prix Fixe menu theming your valentine dishes by presenting food in a heart shape or in pink and red colours Ask your bartender to create a number of special or limited edition cocktails and use love related names Consider providing a free Valentine s Day appetizer drink or dessert Get in touch with a flower vendor to have fresh flowers available for each female guest Set an ad about your Prix Fixe Valentine s Day menu in front of your restaurant so that passers by are able to see it easily Don t forget to advertise that special menu on your website Facebook Google Twitter and other social networks Use your database to send some greeting cards to your prospective guests by email mail text or voicemail encouraging couples to pre book Have a heart shaped card to act as a reminder in each guest s billfold Place a table tent to promote your Valentine s Day menu Courtesy of Diane Chiasson FCSI President of Chiasson Consultants Inc a restaurant foodservice and retail consulting firm in Toronto Contact Diane at 416 926 1338 or email her at chiasson chiassonconsultants com See more great tips Easy and fast ways to boost sales Increase your profits with gift cards and gift certificates Find out what customers want and offer more of it Successfully renovating your restaurant Respond to online reviews even the bad ones For merchandising displays create a theme Things to consider before expanding into the catering business Experiment with your drink menus Create a monthly marketing calendar P rovide several alternatives for guests with health concerns Target your core market to grow your business Earning customer loyalty is rewarding Don t make your menu look

    Original URL path: http://restaurantcentral.ca/TipoftheWeekJan25.aspx (2016-02-14)
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