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  • Catering food transformed
    become the rule where they once were the exception and it is rare to host a function that does not have gluten intolerance nut allergy or dairy concern In turn most catering departments have had to make changes to menus and products that they use to remain viable in the market place The impact of this changing food landscape has meant that the relationships between food and beverage establishments and suppliers have changed which has been the second reason for the shift Major food suppliers like Sysco have shifted the way that they deal with clients preferring to view them as partners and in doing so have created a mindset of servicing the best interest of both companies truly creating win win relationships It has not been an overnight transition but over time the food supplier has invested in creating integrity in its partnerships through transparency and ethical business practices With the free flow of information these partners are more likely to work together when introducing new products concepts and ideas on how to use them With this fundamental change in thinking it has separated those that have embraced change and left those who have not struggling to keep up The third component of this shift is media recognition and chef celebrity status and it is what has brought recognition to the culinary arts field It has put the microscope on chef talent and what it truly means to a venue and nowhere is that more obvious than at Winsport s Markin Macphail Center where Chefs Wanda Ly and Ronnie Gillman are taking catering food to the next level Whether it is a four course dinner for 900 a business conference or market style hours d ourves with eight chef attended cooking stations the two chefs have come up with

    Original URL path: http://restaurantcentral.ca/Cateringfoodtransformed.aspx (2016-02-14)
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  • Food trucks are driving profit for Canadian restaurateurs
    didn t want to open just another cupcake store says founder Natalie Ravoi I have experienced gourmet food trucks in several parts of the states so I thought it was a perfect combination to do cupcakes curbside Bring the cupcakes to people something different and the response has been unbelievable Popularity rising Recent studies have shown the popularity of this fast moving industry A July 2011 study by U S based food industry consulting firm Technomics suggested that 91 per cent of those polled were familiar with food trucks and considered the trend as having staying power and not a passing fad The huge numbers alone and the clamour for these culinary treats prove the popularity of these mobile establishments A summer gathering of a few trucks in Toronto for which the organizer was expecting about 750 people saw some 3 500 attend Savvy use of various social media sites such as Facebook and Twitter has helped spawn the success The current economic situation has led some of the leading chefs to adopt creative strategies to counter the recession s adverse impact notes a recent report by Paul Medeiros and Lise Smedmor from the Guelph Food Technology Centre The gourmet food truck business is one such concept of cash strapped talented chefs who are unwilling to take the risk associated with investing into brick and mortar type of restaurants Rules and regulations But the road to success for the Canadian food trucks has been bumpy unlike the relatively smooth ride for their American counterparts A difference in rules and regulations among the various towns cities and provinces has caused confusion and frustration for the entrepreneurs While Vancouver has embraced the concept and Calgary is warming up to the idea Toronto has imposed strict rules in the downtown core which makes it difficult for new startups to move into the heart of the country s most populated city A moratorium on new permits has forced the vendors to private property enabling them to sell at special events on closed streets or outside of the downtown core Some have managed nonetheless to carve out a successful following with their trucks Zane Caplansky largely considered the pioneer of the city s food truck industry says a thorough understanding of the city s regulations and shrewd business dealings has allowed him to take the specialties of his Caplansky s Delicatessen on the road People have this assumption that the city does not give licences and that it s impossible I think that is part of my role to show that it is possible he says Chad Finkelstein a franchise lawyer at Dale Lessmann LLP in Toronto notes that there a number of legal issues which could impact the operation There may be a requirement to obtain special parking permits or storage space for your vehicle Different municipalities will have varying rules with respect to the placement of food trucks on certain streets so you should be aware of this additional cost he says Similarly

    Original URL path: http://restaurantcentral.ca/Foodtrucksdrivingprofit.aspx (2016-02-14)
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  • To franchise or not to franchise: Is your restaurant or foodservice operation ready to take the next step?
    Franchisees finance their business and as a result you will have fewer employees within your corporate network This is not to say that personnel management is easier under a franchise model but it is a factor to consider Franchising may be an ideal method for expansion into different jurisdictions once you find a partner or partners you can trust with your brand Compliance with local laws and regulations will be the franchisee s responsibility and business can grow exponentially faster when you can license several people the right to operate your franchise at the same time in different locations rather than trying to manage it all yourself And there s strength in numbers A larger franchise network can lead to better purchasing power from suppliers and may lead to more ideal locations as landlords may prefer to deal with an established brand Lest would be franchisors think that it s all upside and as simple as giving someone permission to use your brand s name while you collect the royalty cheques it is worth knowing what some of the many challenges to franchising can be Certainly one of the biggest challenges for a new franchisor will be surrendering a large degree of control over the brand to a franchisee and trusting them to maintain the reputation and standards which you have invested so much time money and energy into developing In licensing another individual the right to operate a restaurant business under your brand you are entrusting that individual with maintaining the same quality of products and service which the brand was built on That s not always a seamless transition as some franchisees may not share the vision that you do or may not be able to execute that vision with the same consistency that is so vital to

    Original URL path: http://restaurantcentral.ca/franchiseyourrestaurant.aspx (2016-02-14)
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  • Four essential elements of a franchise and meeting legal compliance
    the same and can be summarized as follows the grant of the right to engage in a business the contractual obligation to make a payment or continuing payments to a franchisor the franchisee s receipt of the right to sell or distribute goods or services that are substantially associated with the franchisor s trade marks and the franchisor s exercise of significant control over or offer of significant assistance in the franchisee s method of operation including building design and furnishings locations business organization marketing techniques or training Most licensing agreements will easily satisfy the first three elements of this legal test so the question as to whether a franchise has inadvertently been created will turn on the degree of control which the licensor exercises Too much of it and a franchise may have accidentally been created The consequences of being a franchisor and not having complied with the legal obligations of a franchisor are significant so be sure to discuss with your legal counsel whether your license agreement is actually a franchise agreement In a franchise relationship there is invariably an imbalance of power favouring the franchisor This is understandable given that it is the franchisor who owns the brand has spent considerable time and effort in developing operating standards and needs to exert a sufficient degree of control to ensure consistency in the delivery of products and services to customers of the franchise system Franchise law recognizes this tilt towards the franchisor and in those provinces where franchise law has been enacted very specific rights are afforded to franchisees which cannot be waived One right in particular is the cornerstone of franchise law and that is the franchise disclosure document Not to be confused with an operations manual the disclosure document is a compendium of various categories of

    Original URL path: http://restaurantcentral.ca/franchiseelementslegalcompliance.aspx (2016-02-14)
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  • Developing the franchise model for your restaurant
    By Chad Finkelstein June 8 2011 Leave a comment As you develop your franchise system or more specifically the precise model which you intend to build out as a system there are numerous factors which you need to consider One relevant consideration will be what your franchise will actually look like For instance you may have experienced success in your single location or small handful of locations but once it becomes time to grant someone the right to copy that model you will need to ensure that you have a prototype in place which can be reasonably emulated For example what will the menu be comprised of Franchisees will be looking to you for this guidance Another consideration will be where to find your franchisees Conventional advertising is a possibility for attracting prospects and you may find that franchise brokers or consultants are useful in generating leads as well Trade shows remain a very viable source of cultivating interest in your brand and attracting potential franchisees and there are a number of franchise organizations and associations which produce these shows throughout the year in cities across Canada However you may wish to jump on the social networking bandwagon in reaching

    Original URL path: http://restaurantcentral.ca/Developingthefranchisemodel.aspx (2016-02-14)
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  • How two common restaurant operational challenges can become guest loyalty drivers
    often If you take a closer look at those items you can often discover that there is a very good and compelling reason for why they tend to take a long time and once guests know about it they might truly appreciate it Emphasize benefits For example is there an ingredient used that has to be prepared in a special way Is it made fresh to order by hand or from scratch all of which are food quality perception cues that are typically appreciated by consumers Does it have a special slower cooking process used to create a different type of flavor Basically is there anything unique and compelling that goes into making the dish that explains why it is worth waiting for The key is to tell that story in such a way that romanticizes the menu item and in the process elevates freshness and quality cues that will have a halo effect on the entire restaurant Sometimes the menu items that generate the most complaints are counter intuitively some of the best on offer It s just that nobody bothers to tell the guests about what makes them special And when a guest moves into a negative head space while waiting for something the quality can often go unrecognized and certainly won t be remembered It s similar to the situation that no matter how great the food you present to your guests they ll rate it poorly if they just experienced an improperly maintained bathroom Solutions in advance Restaurants in this scenario have an obvious solution Simply have your server explain to the guest something to the effect of Excellent choice but just so you are aware it will take a little extra time because insert uniquely compelling reason here If the guest can t wait for whatever reason they ll likely switch to something else with no harm done If the customer can wait they ve just been given a reason to think they re getting something special and are in the right frame of mind for recognizing it as special enough to just maybe tell their friends about it And while you re at it make sure to talk to the marketing people about it as well as they can just as easily miss opportunities to communicate something special about what you do A similar complaint that often comes up is that of guests waiting too long for a table which is the restaurant equivalent of a first world problem in that it often means your restaurant is filled to the brim with guests But it can also put your guests in a bad mood which will impact their perceptions of the whole experience and have long term implications on their intent to return Offer samples We re seeing an increasing number of restaurants trying to actively entertain waiting customers by offering things such as free appetizer and drink samples while people wait in the bar area It s a great way to hand pick

    Original URL path: http://restaurantcentral.ca/commonrestaurantoperationalchallenges.aspx (2016-02-14)
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  • Debra Lykkemark CEO, Culinary Capers Catering and Special Events
    came out and they were caterers from New York It was sort of a new trend that was happening so I decided to capitalize on that because I didn t have the infrastructure for a proper restaurant The catering end of the business took off far exceeding the profits of the coffee shop Eventually a new kitchen was required to accommodate the volume of business the coffee shop was sold and the sole venture into catering began Lykkemark s Vancouver sales team the liaisons between the clients and their food and beverage experience have a strong culinary background Four of the six have worked as chefs for the company prior to joining the sales team This powerful knowledge base is a big reason why Culinary Capers can deliver Lykkemark s goal of restaurant quality food in a catering situation I need the people that are selling to really understand the kind of equipment they will need to execute the menu what is doable and what I not for different sizes of parties that often take place in venues that do not have a kitchen explains Lykkemark We really want the event to be unique and creative so we re not serving cookie cutter menus We create a personalized menu for the client around their likes and dislikes and what they want to accomplish with their event Events like a recent fundraiser at the Vancouver Art Gallery showcase the knowledge and artistry of Lykkemark s group The 1 000 per plate dinner featured local and sustainable food that was created to match the colour palate of the showcased art Dessert featured 12 different components a piece of artwork in itself created just for this event Culinary Capers claim to fame includes catering for the Torino Beijing and Vancouver Olympic Games Despite doing 3 million in business in three weeks during the Vancouver Games the company s most notable success was in Beijing which spawned a catering company and the two full service restaurants Lykkemark once coveted albeit on the other side of the globe The two restaurants called SWITCH and SWITCH Grill feature fresh modern cuisine that has garnered an international reputation for the Culinary Capers brand The China contract for B C Canada Pavilion was five months says Lykkemark I had an amazing time and found a partner over there who was very entrepreneurial and a chef And so we kept the catering company going after our contract was over It s going to be as large as my company in Vancouver by next year it is growing so fast Managing the company s global footprint is a big focus of Culinary Capers business With a goal of zero waste the company has a comprehensive recycling program for paper glass cardboard metal and plastic containers and cooking oil The company has installed a new high efficiency hot water tank low flow aerators in the kitchen and washroom sinks and uses biodegradable cleaning products Food paper and floral waste are composted

    Original URL path: http://restaurantcentral.ca/DebraLykkemarkCulinaryCapers.aspx (2016-02-14)
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  • First steps in purchasing or selling a restaurant
    sellers will have to proceed by way of an asset sale or a share sale but regardless of the type of sale the parties agree upon the purchaser as the party assuming some or all of the vendor s liabilities is going to be seeking certain protections For this reason purchase agreements are comprised in large part by a list of representations and warranties which a seller makes to the purchaser regarding the status of the business which is about to be purchased For restaurants this means that sellers will be disclosing to purchasers whether there is any pending litigation involving the company what the employee situation is the details of any benefits plans a list of material contracts to be assumed by the purchaser and the details of and the conditions to assigning the lease to the premises among other things A list of representations and warranties will also include a list of permits licenses and registrations required to operate the business and whether they can be transferred to a purchaser This list will include one of the most critical assets to the success of a restaurant business and of paramount importance to a purchaser of a restaurant the liquor license The transfer of liquor licenses is regulated across the country by respective provincial liquor commissions In Ontario the Alcohol and Gaming Commission of Ontario provides for an Authorization to Contract Out which permits a purchaser after the appropriate application is submitted to operate the licensed establishment until the license is either transferred expired or rejected by the AGCO whichever comes first Restaurant operators typically find that older liquor licenses are a commodity because they tend to have higher capacity numbers than may be available for a new license given current fire building and health regulations There is also

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