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  • Why a good coffee program is good for your restaurant business
    to expand the coffee offerings Hot brewed coffee is the most popular type of coffee consumed at foodservice and the coffee programs at some FSR operators are perceived to be of poor quality according to NPD data How many roasts does the average FSR operator offer compared to the leading quick service coffee operators FSR operators should consider offering a variety of blends from mild to bold Or give your menu an international flair with coffee produced in different regions around the world And why stop at simple hot brewed coffee Sales of specialty coffee such as lattes and iced coffee grew at double digit rates during the past year led by the QSR segment which saw successful specialty coffee beverage launches by Canada s top two QSR operators Based on such increased popularity of specialty coffees the opportunity is there for FSR operators to capitalize on this growth How can FSR operators entice customers to enjoy a specialty coffee after a meal Consider offering a variety of specialty coffees like espresso iced coffee or alcoholic coffee drinks Another option add coffee pairings to your menu You can offer a variety specialty coffees or coffee blends paired with a complementary desert FSR operators could also consider developing their own branded coffee blends focusing on quality or innovation or they could partner with a well known high end coffee brand to offer specialty coffee drinks In fact 44 per cent of FSR customers said branded coffee is very important or extremely important to them Could a full time barista be part of the staff at your FSR in 2014 Improve customer satisfaction Seventy per cent of FSR customers surveyed in NPD s Customer Satisfaction report said they were extremely or very satisfied with their overall experience when a good quality hot

    Original URL path: http://restaurantcentral.ca/coffeeprogramisgoodforbusiness.aspx (2016-02-14)
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  • Coffee at foodservice: Specialty coffee successfully drives growth in a flat market
    of coffee at foodservice Included in a third of all restaurant visits the popularity of coffee at restaurants is second only to Italy and is fairly stable during even the warmer seasons Even in a market not showing any visit growth consumers are still ordering more coffee Coffee purchases are driven heavily by convenience so consumers readily accepted expansion of premium coffee programs beyond the typical coffee shop Top coffee destinations now include quick service burger and sandwich operators and even full service restaurants are partnering with well known coffee shop brands On top of which growing penetration of single serve coffee machines means a quick cup of quality coffee is easier to get at home While three quarters of coffee at foodservice is brewed coffee there has been no overall growth for the past few years only a battle for share Growth has been driven by hot and cold specialty coffee Several varieties of lattes cappuccino and espresso are now more convenient and affordable broadening the consumer base that can enjoy these beverages on a regular basis Even when it comes to brewed coffee consumers are increasingly willing to spend more at a gourmet coffee shop Operators may be wondering if their restaurant needs to worry about a quality coffee program if they don t serve breakfast but evolving customers tastes for coffee impact every segment and every daypart No doubt morning meals are a core daypart for coffee but 46 per cent is served with meals or as an afternoon or evening snack At full service restaurants half of coffee is served at lunch and supper Furthermore espresso based hot coffee and cold specialty coffee helps attract consumption outside of the morning meal In this increasingly competitive coffee market mere convenience is no longer good enough Any restaurant

    Original URL path: http://restaurantcentral.ca/Coffeeatfoodservice.aspx (2016-02-14)
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  • Canadian restaurants ride the beverage wave
    of reasons why customers are choosing fewer CSDs including a move away from combos at quick service restaurants Many consumers made the switch from full calorie sweetened beverages to diet light and zero calorie versions Recently however some consumers have started to watch their consumption of artificial sweeteners even at zero calories Natural is the buzz in beverages These concerns have led to a growing back to real trend in beverages emphasizing not just what s put into a beverage but also what s left out Consumers look for more than calorie count alone when selecting a better for you beverage Along with natural ingredients taste and quality are high priority as always Benefiting from this trend are smoothies the fastest growing menu item in the restaurant industry In fact smoothies more than doubled for the year ending February 2012 to over 84 million servings Smoothies tick all the boxes for a guilt free affordable indulgence They taste great they re good for you are convenient and portable for an on the go snack and QSR pricing of 2 3 for a snack size is easy on the wallet for budget weary consumers Upscale downscale beverage options Adding to a beverage line up can help build business outside of main meal visits as upscale beverages like smoothies and iced coffees are most popular as an afternoon snack Females and customers under age 35 are more likely to order these cold confections The interest in authentic natural ingredients is leading to more high quality tea soda and non carbonated beverage offerings On the flip side even as consumers are faced with a longer list of beverage options at restaurants more diners than ever are opting for plain tap water not sparkling flavoured or bottled water Whether this trend is due to

    Original URL path: http://restaurantcentral.ca/healthybeveragetrends.aspx (2016-02-14)
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  • Boosting profits with coffee and tea
    is achieved with heavier weights as well as switching to high grown specialty varietals Higher grown coffees are more flavorful with more complex tastes resulting from more ideal growing conditions Although medium roast is still the dominant roast color preference medium dark to dark is steadily gaining More than a complement One way to boost sales is to look at coffee as something more than just a companion to dessert at the end of a meal More and more the brand of coffee you serve matters to your customer Strachan says Interestingly at full service restaurants a well known brand may be a good consumer cue to promote a better coffee offering Among customers who are familiar with the coffee programs offered at FSR four in 10 43 per cent would be more likely to order coffee if they served a well known brand of coffee Joe Di Donato vice president of operations for Faema Canada based in Toronto says A lot of time restaurateurs say it s just a coffee it s not our main part of the business and it s just something you offer with a dessert The restaurants don t invest in a good quality coffee bean and they don t do the little things to make sure the machine is properly maintained or give the extra training to their staff So at the end of the meal instead of completing the experience by serving a great espresso or cappuccino customers end up having a great meal and ending with a horrible coffee What s left in the customer s memory is the last coffee they had so that everything they worked on that got that customer happy with their meal they lose with the coffee But Di Donato has a solution to that Now that specialty coffee has become mainstream and offered in every type of restaurant it s time that the staff of restaurants is properly trained in coffee service At Faema s new warehouse recently opened in Mississauga restaurant staff can train for a couple of hours or whatever time they can spare Staff can get proper training on the correct way to make an espresso cappuccino and latte art and learn about the importance of minor maintenance keeping the machine in tip top shape in order to offer a good product We also have a coffee academy where we explain where the coffee bean originates and the process of the roasting says Di Donato At least that employee will understand more about the culture of coffee and when they go back to their restaurant they can actually do a proper job in giving a great coffee to the customer Opportunity abounds for tea That sentiment is echoed by Louise Roberge but in a related industry segment As president of the Tea Association of Canada she has some new groundbreaking research from the NPD Group that shows plenty of opportunity to improve the restaurant experience for tea lovers Tea is not served properly

    Original URL path: http://restaurantcentral.ca/Boostingprofitscoffeetea.aspx (2016-02-14)
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  • Healthy beverage options gaining popularity on Canadian menus
    the beverages they consume better for you organic and fortified beverages as well as those made from premium ingredients according to NPD Smoothies have become popular for delivering on taste the appeal of customized made for me freshness and a nutritious punch They are served at less than one per cent of restaurant meals but have seen two years of solid gains and are likely poised for more growth as menu innovation continues in the U S and Canada Consumer tracking by NPD shows smoothies to be most popular as an afternoon snack or as a meal replacement at breakfast or lunch Built upon the longstanding consumer perception of juice being a good for you beverage the juice segment has seen significant growth to date that is being bolstered further by continuing consumer demand for healthier beverage offerings says NPD Consumers are also seeking new flavours and ingredients Increased travel and immigration levels are driving this trend along with health concerns A growing number of beverages in the marketplace contain exotic superfruits such as açai gogi berries or pomegranate or have an Asian or South American tea or infusion influence such as green chai matcha or maté Manufacturers have also rolled out low calorie low sugar probiotic fortified natural and organic additions to their product lines in response to consumer demand As the demand for healthy beverages rises the drive for product innovation continues An example today is the new XANGO Juice by XANGO LLC which bills itself as the first company to market a premium mangosteen beverage to consumers worldwide Mangosteen was ranked as a top in product on Entertainment Weekly s Shaw Report and it was identified as a top food trend in the 2010 Canadian Chef Survey published by the Canadian Restaurant and Foodservices Association This Southeast

    Original URL path: http://restaurantcentral.ca/HealthydrinkoptionsonCanadianmenus.aspx (2016-02-14)
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  • Non-alcoholic beverage recipe: Caramel Orange Latte
    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 Delicious Caramel Orange Latte December 2 2011 Leave a comment Does Not Contain Alcohol Glass Size 16 oz Ingredients 1

    Original URL path: http://restaurantcentral.ca/CaramelOrangeLatte.aspx (2016-02-14)
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  • Archives: Marketing Basics
    Pilsners we have seen over 150 years of thirst quenching easy drinking beers Tips to avoid the health conscious veto vote There are many things restaurants can do to capitalize on Canadians desire to live better by eating healthier The trick is to look beyond the usual tactics namely reducing calories sodium or fat by The power of digital loyalty Restaurant owners have a lot on their plates On any given day they are managing employees overseeing operations and of course producing great meals With all this it can be tough to dedicate How to use marketing to attract top performing staff How a business attracts customers will always be important but in my experience the real difference between an average operation and a thriving one lies in how they approach finding top performing staff Building a loyalty program that works Loyalty programs are a funny thing Many offer guests rewards for frequent visits buy 10 bagels get one free but savvy restaurateurs know that true loyalty has little to do with freebies Instead it s about Tips and trends to incorporate barbecue into your menu Canadians love food off the grill so why not take your grilling beyond burgers and barbecue sauce Here are some simple ways to get more out of your grill Four ways loyalty marketing can turn your customers into regulars As a restaurant owner you likely see social media s potential for customer engagement and generating new leads through sharing Social media is powerful But it s just a single marketing channel 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 Choosing the

    Original URL path: http://restaurantcentral.ca/MarketingBasicsArchives.aspx (2016-02-14)
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  • Yelp reviews: How to overcome the bad business review
    to respond irrationally and immediately Craft a response and have others review it before you post anything live 2 Respond When you or another member of your team is ready to respond to a review do so professionally On Yelp you can choose to respond publicly or privately to a user Do so at your discretion When responding to a negative review apologize and offer a solution to the client and do it publicly so others can see that you care about your service quality If you need more information from a reviewer or need to discuss confidential information respond privately to respect their privacy 3 Monitor Consider appointing a member of your team to monitor Yelp reviews and other online or social media sites for you This way one person is responsible for all online forms of customer service and both positive and negative comments can be responded to in a timely and consistent manner By being proactive in reading and responding to reviews you ll not only learn how customers see you and the areas that may need enhancement but it also shows clients that you care enough about your business to engage with them 4 Engage The best way to seek out positive online reviews is to proactively engage with your customers Add a button on your website email signature and e newsletter that links directly to your Yelp page If clients leave positive reviews using Facebook or Twitter reply to them with your Yelp URL and ask them to share their experience If you have a positive transaction with a customer in house ask them to consider leaving a review online If friends and family are part of your clientele ask them to post a review after one of their recent transactions Similarly if you have

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