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  • Form and function: Furniture selection tips for your restaurant
    of cost efficiency and flexibility But who says a booth can t move or that a chair can t sit two people Although it often brings us into the realm of custom work we can create moveable settees that give the best of both worlds a moveable two seater that provides added comfort and helps to give grounding to the floor plan that would otherwise be a sea of chairs and tables Material issues Advances in textile manufacturing mean that we now have much more choice when selecting for upholstery However it is still important to check that the fabric is indeed intended for a commercial upholstery application When selecting seat materials for chairs booths and benches leather and vinyl have been the standard for ease of cleaning And like most elements in a restaurant the right product for cleaning must be used Many vinyls react badly to harsh cleansers used in other restaurant areas leaving the material brittle and susceptible to cracking Aside from the vinyl and leather many more traditionally styled fabrics are being engineered now to provide greater durability Crypton treated fabrics for example provide a very wide selection of patterns and textures while offering excellent cleanability It is easy to reference wear testing and specifics on textile content and properties when you do not have a consultant to rely upon Chair and bench backs do provide a more visible opportunity to provide pattern and texture since they are always more visible and most importantly because they do not take the same abuse as the seat Selections still need to be made carefully as trends change and re upholstery can be expensive Setting a beautiful table Table tops can be made in a number of ways and the most important consideration for material is maintenance and longevity Wood table tops have often been made up of a plywood veneer with a solid edge however this construction can limit the possibilities for refinishing Butcher block and solid plank tables can be refinished repeatedly but cost a bit more and need to be built correctly to avoid warping It seems the table cloth is becoming increasingly rare as we express the style of the restaurant through choice of material for tables While wood is often the obvious choice for its natural warmth and texture stone and metals often play a part Certainly a mix of materials throughout the space lends variety and helps to shape a different experience with each visit Table sizes heights and configurations also provide an opportunity to differentiate your concept Having a healthy mix is generally a good idea and like any choice is a factor of how you define your concept and operation model Unfortunately it can be a bit of a crap shoot in a start up as you may not know the typical size of the groups that will come Remember that it is easier to put two tables for two together than to take a four top apart Adding the wow

    Original URL path: http://restaurantcentral.ca/Furnitureselectiontipsforyourrestaurant.aspx (2016-02-14)
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  • Five ideas to prepare your restaurant’s patio for the summer season
    Chiasson FCSI President of Chiasson Consultants Inc a restaurant and foodservice consultancy firm in Toronto offers the following tips and ideas to make your restaurant s patio the place to drink and eat this summer 1 Give it a thorough cleaning After a long harsh winter the patio area requires a thorough cleaning If you have existing patio furniture make sure you clean that as well If you have to buy new patio furniture consider spraying it with a sealant or protector to ensure that it lasts for several more years If your existing patio furniture is looking a bit worn out considering giving it a paint job 2 Seating Try to get as many seats into your patio as possible but still keeping it comfortable for your guests Consider the type of crowds you attract If your restaurant caters to younger larger groups of people you might want to set up comfy couches and coffee tables for gatherings If your restaurant turns its tables several times in an evening small café tables might work better Tables and chairs made of aluminum will last longer than wood and are easier to maintain Place colourful cushions on chairs to make the dining experience more comfortable for your guests 3 Umbrellas Shade While people enjoy sitting outside most do not enjoy eating with the sun shining directly in their eyes The shade will also help protect the integrity of your food Make sure that you have proper umbrellas tents or awnings set up on your patio Many retailers today sell extra large round or rectangular umbrellas with offset telescopic arms that are much easier to set up and move around and do not need to be put directly into the table If space is an issue consider installing pole less umbrellas that

    Original URL path: http://restaurantcentral.ca/prepareyourrestaurantpatio.aspx (2016-02-14)
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  • Five questions to ask before you decide to renovate your restaurant
    to see whether or not your operation is up for a renovation 1 How is business First and foremost you need to evaluate the current state of your business including your location concept food menu atmosphere and flow Make a list of all the things that are working and all the things that are not If your business is doing just fine you may not want to fix something that isn t broken However if business could be better there is probably a need to make some changes A restaurant renovation can definitely help to increase sales but you also have to consider the food that you offer as well as the level of service you provide 2 Does your location work with your concept The location of your operation plays a huge role if you are considering a renovation First are you happy with your location and do the demographics of the neighbourhood work with your concept Is the building in decent shape or would a renovation end up costing a fortune due to structural issues Do you own or lease your space If you rent do you have a good relationship with your landlord Would he she be willing to put up some of the money for the renovation These are some of the issues that you need to address before you decide to spend the money 3 What is the competition doing It is always important to keep an eye on the competition to see what they are doing Take a look at the design and décor atmosphere lighting and concepts of their restaurants and the type of clientele they get and compare it to your own You need to create a unique identity for yourself to attract customers to your operation rather than the competition 4

    Original URL path: http://restaurantcentral.ca/restaurantrenovations.aspx (2016-02-14)
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  • Restaurant design: How to create an atmosphere that enhances your bottom line
    food ambience and design The word seamless is the key since a break in the chain can leave a lasting impression The restaurant with the best food in town but with poor table service will leave a lasting impression and that impression is terrible service Consistency counts There can be no disconnect in the presentation of your restaurant to your audience starting with the flyer or ad that triggered their visit to the moment they leave your establishment That is why when designing or renovating a restaurant our most important questions are Who is you target market What is on the menu What level of service are you providing What sets you apart from the competition How much is your average cheque Basically this includes all of the information wrapped up into your business plan yes the financial piece Ultimately owning a restaurant is about making money by selling a product Our job as restaurant designers is to position your restaurant to sell your product and its offerings as effectively as possible A wine bar and a quick service restaurant both have atmosphere but the mood they are creating will be completely different Diners already have a preconceived notion about what certain types of restaurant identities mean Choose the wording in your brand messaging very carefully It sets the stage for the customer s expectations even before they set foot into your establishment The word bistro evokes an image of a certain experience very different than the image of a sports bar but maybe not so far off from that of a wine bar Some of the obvious drivers of atmosphere are colour finishes layout lighting and music So when selecting these options be very mindful of what impression they are creating Colourful statements When it comes to colour have specific reasons for your colour and finish selections that support your concept Colour can be subjective but it will make a strong statement Current trends lean towards a more tone on tone balance of colours punctuated with a shot of contrasting colour When selecting your base finishes to cover your walls floors and ceilings select colours and products that are more timeless A shot of colour from paint or wallpaper can easily be changed up when they become tired or dated but changing flooring is expensive and time consuming Planning for success When creating new concepts and designs for our clients the central focus of the initial design work is spent on planning starting with developing a solid functional floor plan The entire feel of the restaurant hinges on creating a seating layout that maximizes capacity while creating multiple seating arrangements that are flexible Good planning will also allow the staff to easily and efficiently deliver the food offerings to your patrons thus reducing the risk of poor or slow service Bright ideas Residential design elements have become popular in restaurant design Nowhere is this more apparent than in lighting Crystal chandeliers and table lamps have become commonplace as designers

    Original URL path: http://restaurantcentral.ca/Restaurantdesigncreatingatmosphere.aspx (2016-02-14)
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  • Easy and effective ways to update your restaurant's decor
    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 Easy and effective ways to liven up your look By Barbara MacDonald August 30 2012 Tweet Leave a comment Since a change is as good as a rest it is likely time to liven up your look perhaps a little maybe even a lot 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 looked the same New bolder colours are certainly on trend and a vibrant gutsy coat of paint interior and exterior along with some freshened up plants and greenery can give a fast face lift to any dining establishment Check out your cutlery serving dishes and glassware too a refresh there can make a real impression Every one of us feels alive again after a new hair cut or clothes to wear so don t overlook staff apparel either Regular guests will notice your refreshed

    Original URL path: http://restaurantcentral.ca/easyrestaurantdecor.aspx (2016-02-14)
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  • Tips for purchasing patio/outdoor furniture for restaurant and foodservice operations
    comfortable and most importantly made to take the beating of a commercial setting Polypropylene is a thermoplastic resin that is long lasting and resistant to many chemicals making it a great candidate for a restaurant This option is lightweight your staff will thank you easy to clean and resistant to atmospheric agents When manufactured properly polypropylene can ensure that colours will stay vibrant season after season Polypropylene and aluminum combinations offer a sturdy lightweight chair immune to corrosion Resin wicker Although wicker is not very practical for commercial use resin wicker offers the same lounge appeal without sacrificing longevity and resilience There are things to look for that will set a quality lounge set apart from a waste of money The weave of the PVC material should be very tight with no gaps Check to make sure the frames are powder coated Look for cushions made of high quality material to ensure easy cleaning and colours that do not fade Metal Not all metal furniture is created equal There is a big difference between metal furniture made for contract use and residential use Rusty chairs and peeling paint are never chic and they can give the illusion of being unhygienic Not to mention metal can be very heavy and very loud Moving around tables and chairs to accommodate a large group during your dinner can interrupt other customers dining experience Metal mesh is a great way to have the durability you need and to pass on the back breaking workout every night you close up To avoid any rusting look for furniture that is e coated When furniture is e coated it is dipped into a vat of charged primer After that the furniture is powder coated When the powder coat is sprayed on the charge of the e coating acts like a magnet to pull the powder into every nook and cranny providing the best adherence of the powder coat finish E coating also ensures rust protection even if the powder coating becomes damaged Chairs for commercial use should always have removable foot pads These reduce noise and save the legs of your chairs Ask your furniture provider where you can get replacement pads How often you have to change them depends on the surface of your patio Many warranties are rendered void if you have not been diligent with replacing these pads The same consideration should be applied to patio tables I am always amazed at the items people will find to jam under the short foot of a table in an attempt to level it A stack of coasters a handful of napkins even a folded menu Put an end to your patrons Macgyver ing and make sure you start out on the right foot pun intended Look for patio tables that have self adjusting levelers and sturdy replaceable foot pads Shade Umbrellas are a staple on any patio The shade provides comfort for dining and the height of the umbrellas gives your patio area a presence

    Original URL path: http://restaurantcentral.ca/patiofurnituretips.aspx (2016-02-14)
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  • Sustainable seafood
    off their menus and replaced it with a sustainable option that has a huge impact But you don t have to be large company to participate in Ocean Wise Individual restaurants are very aware as well says Geach We re trying to get more on board The program works solely with Canadian suppliers or suppliers that are selling to the Canadian market and with foodservice operations large and small Ocean Wise has about 350 partners in 2 800 locations from Vancouver to Halifax To be able to use the Ocean Wise logo the restaurant provides a list of the seafood that they are currently using Ocean Wise will ask for some specific information as to the species the method and the location of the catch Then they do an assessment to see if those menu items match the Ocean Wise criteria If it s not a sustainable option they provide recommended alternatives When restaurateurs come onboard with the program they are committed to removing or replacing at least one unsustainable option to begin with Geach says We want them to continually improve so we ask them to replace an item every one to six months a sustainable option and they can never put back on the menu an item that they ve removed We want them to continually improve their menu until such a point that they re 100 per cent Ocean Wise or they feel that they can t go any further It costs 250 00 a year to become a member of the Ocean Wise program but Geach says We re really ramping up our marketing we re providing a lot more support through our website and it s going to have an area where partners can sign in and create their menus online and see which of our partner suppliers are carrying sustainable options Ocean Wise is also engaging the public driving people to approved restaurants with a new iPhone app which has about 2 000 free downloads so far Back in Halifax McKelvie offers some thoughtful advice to operators who may be weighing their options on sustainable seafood I would make sure you listen to your customers to see if there s any demand for it if people are asking questions It s an expensive program so depending on your menu pricing that will determine how far you go It s like everything else is there a big enough demand to maintain it because if you bring in fish that s very perishable and you can t sell it you re in trouble Like most restaurants McKelvie s is wading rather than diving head first into the area of sustainable seafood It s not a full sustainability option maybe someday we will be he says I know there are some restaurants that are fully sustainable restaurants but there aren t many of them and I would say they re in huge markets like New York or Vancouver maybe Toronto The bottom line is when people go

    Original URL path: http://restaurantcentral.ca/Sustainableseafoodprimer.aspx (2016-02-14)
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  • Using green to motivate your team at your restaurant or foodservice operation
    power of the bright minds you employ Ask your staff what they would like to see How do they envision their ideal workplace What is your organization not doing that would make a difference to your employees How can you be a sustainable leader in the hospitality industry Sit down with your team on a regular basis and brainstorm ideas that would help your organization have a lower environmental impact improve your community involvement and profile or be more innovative From there arm your employees with the power to use their skills and ideas to implement change that will benefit the organization Why not implement a Green Team to be in charge of developing your sustainable vision and game plan Increase employee motivation further by offering incentives to the person that comes up with the most innovative idea to solve a problem save energy reduce water use or waste Perhaps your greatest idea or innovation is sitting in the mind of one of your employees right now By involving your employees in this process your organization will benefit from a staff that is more engaged proud and committed No doubt your brilliant staff will surprise you with what they come up with Keep the motivation going Don t forget to share your successes and celebrate your accomplishments by rewarding your hard working staff on a job well done If your energy bills were down five per cent because of an employee s idea share that with the team and give them a pat on the back or a more highly coveted reward to show the team the value of their efforts and your appreciation When your organization is doing important things people want to be apart of that and will be motivated by it Creating a workplace that cares about

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