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  • Bolstering revenues in full-service restaurants with appetizers
    ethnic flavours into familiar starters fs STRATEGY s research reveals that aioli chipotle pesto and Thai chili sauces are among the most frequently occurring sauces on full service restaurant menus Tantalizing flavours like these can awaken taste buds capitalize on ethnic trends and keep customers craving more Unfamiliar exotic ingredients though can also be intimidating or can even result in an unpleasant surprise Generally appetizer portions are smaller and cost less than entrees so they offer lower risk for customers to try something new Restaurants can experiment a bit more with avant garde appetizer flavours to differentiate their menu from competitors because of greater leniency that comes with reduced risk Well trained front of house FOH staff can help guests navigate menus and understand the difference between items like a mild red pepper coulis and a mega spicy ghost chili sauce Whether there is apprehension about the unknown or just plain curiosity knowledgeable staff can entertain customers and increase the likelihood of purchase by guiding them through the experience with new ingredient introductions specialty ingredient fun facts and preparation explanations All apps Spanish tapas bars and Japanese izakaya restaurants have had the long standing tradition of serving small dishes alongside beer wine or sake This meal structure can introduce additional rounds of textures aromas and flavours before taste buds can tire of another It also naturally presents more upsell and customization opportunities Olive Garden offers the Sampler Italiano where customers can create a combo platter of two or three different appetizers Elephant Castle Pub and Restaurant offers 12 options in their customizable Sharing Plates Mix and match platters are great for groups with a wide variety of preferences or for individuals who would rather have a variety of flavourful appetizers instead of a traditional square meal Tapas style service gives several touch points to engage guests as multiple courses are delivered Not only does this allow servers to give more attention to guests but it provides servers the chance to verbally promote a variety of offerings such as additional courses and mini beverage flights that enhance food Optimization Appetizers present an opportunity to optimize revenue by increasing control over length of stay and average bill For example snacks are an increasingly important meal period Appetizers by nature are well suited for snack occasions because of their smaller size They are a logical way to increase revenue between traditional main meal periods A customer having an after work drink or meeting friends late in the evening may not want a full sized entree but may be open to purchasing a smaller dish like an appetizer at a server s suggestion even if the customer did not request to see a menu Conversely there are times such as when there is a long wait list when it may be more beneficial to not promote an appetizer It may be more favourable to turn the table faster and increase the number of guests that can be served in a given meal period Appetizers

    Original URL path: http://restaurantcentral.ca/revenueswithappetizers.aspx (2016-02-14)
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  • Food trucks have staying power, says Technomic
    Food trucks have staying power says Technomic July 18 2011 Leave a comment A new study by Technomic reveals good news for mobile food vehicles as 91 per cent of consumers polled who are familiar with food trucks say they view the trend as having staying power and not a passing fad Only seven per cent of consumers who use mobile food vehicles MFV say they expect their frequency of visits to food trucks to decrease over the next year Technomic Director Kevin Higar says the movement could be far from reaching its apex The key for long term success is getting the non user to come on board says Higar One in five individuals is not aware of or has not seen a food truck and one third of individuals who are aware of them still haven t purchased from one Once consumers gain exposure explains Higar they seem to have very positive impressions of the experience But according to Technomic s research 70 percent of non users are still hesitant to purchase food from mobile vehicles which is probably the biggest current growth challenge To help restaurant operators and suppliers understand the trends shaping the food truck movement Technomic has published the Food Trucks Innovation Report Report findings include Although social media is an integral part of food truck marketing and patronage 61 per cent of consumers find out about mobile food trucks by just happening upon them Of the consumers who do follow food trucks on social media 84 per cent do so at least once a week Three quarters of consumers who have come across MFVs located together in a central location make combined food and or beverage purchases from two or more operators during any given meal occasion Because of the highly specialized nature of

    Original URL path: http://restaurantcentral.ca/foodtrucks.aspx (2016-02-14)
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  • Canadian beef IS local beef
    country Canadian beef comes from cattle raised on Canada s vast grasslands and green valleys In this pristine environment of clean air and water Canadian beef is ranked among the best in the world for flavour food safety and consumer satisfaction There are many local small cattle farms in Canada In fact the average herd size is just sixty one head says Rob Giguere senior director trade marketing with the Beef Information Centre While each steak may not be identified the Canadian beef eaten in restaurants across the country comes from local ranchers and beef farmers proud of their product When restaurant operators choose Canadian beef they are choosing local While beef cattle may be raised locally due to logistics and plant facility locations most beef comes from one of a few large processing facilities located across the country These plants provide consistency rigid quality specifications and the highest attention to food safety For Canada s large retail and foodservice chains there are no other options but to source their beef from a facility where their supply is assured There are local beef suppliers available on a limited basis that can provide specialty products like natural or organic beef or custom cutting or aging programs to small independent operators These can be a great fit for the restaurant operator who has flexible menu offerings and is able to adapt depending on what is available To access this product buyers must be willing to purchase directly from the supplier as foodservice distributors mainly source product from the larger federally inspected plants Canadian beef is what restaurant guests want Ninety seven per cent of Canadians surveyed agree that Canadian beef means quality Eighty three per cent of Canadians express a preference for Canadian beef even if it costs more than imported beef

    Original URL path: http://restaurantcentral.ca/CanadianbeefISlocalbeef.aspx (2016-02-14)
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  • Payment preview: Three hot topics in payment processing
    operation integration is critical to ensuring your payment operation is efficient For example semi integrated software solutions connect registers with stand alone point of sale POS terminals to Provide insight into your sales inventory and ordering needs Simplify payments which means less training for staff Facilitate a quick set up and a solution that can fit within your budget In 2013 you can also expect Pay at the Table solutions to continue to improve with better integration software sleeker hardware designs and more versatility for restaurants Hot topic 2 Increased franchise data security Franchises are vulnerable to security breaches due to the similarity of their network infrastructures usernames and passwords among locations Franchises should consider using secure payment applications to reduce fraudulent activity With data security now a top priority for leading chains and franchises an increased focus is being placed on end to end encryption E2EE so cardholder data collected in all steps of the payment process is protected It is anticipated that large national brands will begin to implement these solutions to Protect their brand reputation Help reduce the impact should a security breach should occur Create a long term solution to help reduce regulatory or industry standard compliance costs Hot topic 3 Extended payment options with mobile In Canada Near Field Communications NFC offers a significant opportunity for restaurant and foodservices operators particularly quick service restaurants as it builds in popularity with consumers NFC is a type of software link that enables a mobile device to communicate with a contactless POS reader and helps speed transaction time to improve customer service Customers with mobile devices will lead to a rise in online and mobile ordering Delivery pick up caterers and even QSRs are starting to offer this service for customer convenience The process is simple order pay

    Original URL path: http://restaurantcentral.ca/hottopicsinpaymentprocessing.aspx (2016-02-14)
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  • Dedication on the Danforth: John Maxwell, owner, Allen’s Restaurant
    and became proprietor of Toronto institution Allen s at 143 Danforth Avenue In 1990 Maxwell became the managing director of Winston s restaurants comprising of a Winston s location on Adelaide Street a catering division and the Trillium restaurant at Ontario Place The company boasted an established clientele of entertainers and well heeled businesspeople The financing of Winston s fell apart gradually With the owner running into financial difficulties the operation was sold to others Maxwell departed before the sale In 1997 Maxwell and his partners a group of four entrepreneurs named the Irish Pub Group opened Dora Keogh an Irish pub next door in a building adjoining Allen s and two years later opened P J O Brien at 39 Colborne Street P J s was sold in 2004 and Maxwell today continues to operate Dora s and Allen s A fixture in Toronto s Danforth community Allen s is famous for its timeless design top notch patio overlooked by ancient willow trees delicious local food and service staff who know patrons by name They day we opened people thought that we had been here forever says Maxwell We have changed the restaurant very little since it opened It has a timeless feel It s very far from trendy My feeling about trendy is that as soon as you are trendy you are on the road to being out of fashion I think Allen s is as attractive and interesting aesthetically today as the day it was built I think the longevity of the staff contributes to our institutional status We have about 50 people on staff and a great many of them have been here for 10 years or more A good percentage have been here 15 years or more and at least five 20 years or more That is something very rare in a restaurant you walk in and you the customer know the staff and the staff knows you The food is a classic fare with an emphasis on local ingredients as well as local wine and beer Allen s is a restaurant that specializes in local food and has done so since it opened even before locavore was a known term explains Maxwell Meat is a big big feature of our menu and most of it is what we call meat of designated origin where I m able to tell the customer where the meat was raised what it was fed how old it was how long it has been aged what breed it is and so on We have developed relationships with local farms that I think is second to none While Allen s neighboring establishment Dora Keogh is operated as a separate business the restaurants are complementary Keogh s is more of a pub atmosphere and the business doubles as a holding facility when Allen s bar runs out of room as customers await tables Dora Keogh s is named after Maxwell s wife a born Dubliner Maxwell purchased and took over Wyatt

    Original URL path: http://restaurantcentral.ca/JohnMaxwellAllensRestaurant.aspx (2016-02-14)
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  • Top seven types of appetizers on Canadian restaurant menus
    of appetizers on Canadian restaurant menus By Kristin Menas December 3 2013 Tweet Leave a comment Canadian diners prefer non breaded proteins as appetizers According to Technomic s MenuMonitor database non breaded proteins are the top type of appetizer offered on Canadian menus The most popular non breaded protein appetizer is fish such as smoked salmon seared tuna or marinated sardines Shellfish such as shrimp oysters and mussels are also non breaded proteins frequently featured on menus in Canada Beyond seafood other popular non breaded proteins offered as appetizers on Canadian menus includes foie gras ribs pork prosciutto and charcuterie Salads prove popular Salad is the second most popular type of appetizer appearing 683 times on Canadian menus Diners looking for a healthier option to start their meal turn to a variety of salads offered at Canadian restaurants Popular starter salads include garden or house salads Caesar salad and Caprese tomato salads Commonly featured dressings on appetizer salads include Caesar ranch raspberry and garlic Milestones Grill Bar offers Roasted Garlic Caesar salad as a starter it features housemade ciabatta croutons Reggiano cheese Caesar dressing shaved Asiago cheese and roasted garlic Soup is another top appetizer found on Canadian menus appearing 596 times Some of the leading varieties of starter soups are Asian soup French onion soup vegetable soup and chili Many Canadian concepts also feature a soup of the day special as a starter offering a rotating menu of seasonal soups Some of the top ingredients featured in these soup of the day varieties are chicken vegetables tomatoes mushrooms and potatoes For example Casa Grecque offers soup of the day specials that include chicken noodle cream of spinach vegetable noodle and tomato varieties See also Top six cheeses on pizzas at Canadian restaurants Chicken rules the roost as most popular

    Original URL path: http://restaurantcentral.ca/topappetizersCanadianrestaurantmenus.aspx (2016-02-14)
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  • Today's tip for Canada's restaurant and foodservice industry: Utilize customer feedback
    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 Utilize customer feedback September 23 2013 Tweet Leave a comment Obtaining customer feedback is crucial to running a successful restaurant or foodservice operation While the most obvious way of getting feedback is to speak to each customer yourself this may not always be a feasible option if you are busy Offer guests comment cards or ask them to go online to complete a survey on your website You can also encourage guests to comment on your Facebook page Then be sure to analyze the data you receive and make the appropriate changes Always follow up with unsatisfied customers to address the issue immediately Providing your customers with what they want is how to get them to come back 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

    Original URL path: http://restaurantcentral.ca/customerfeedback.aspx (2016-02-14)
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  • Today's tip for Canada's restaurant and foodservice industry: Don't give discounts
    Robberecht Jordan Knox Go Don t give discounts September 9 2013 Tweet Leave a comment Despite the growing number of coupon websites offering discounts for restaurants and other products offering your customers discounts sends the wrong message It devalues your restaurant s brand as well as your products Instead of a coupon consider giving your customers a gift certificate which increases the perceived value Or offer additional benefits like free

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