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  • Taking a look at the results of the 2013 Canadian Chef Survey
    of rice are climbing their way up the newcomers list People are intrigued by black rice also known as forbidden rice which came in at 10th spot This food was once a health secret exclusively for Chinese emperors It is rich in antioxidants fibre and iron Red rice from Sri Lanka bests the Up and Comers list It is less processed rice that contains bran For the fourth year in a row locally produced and locally inspired dishes have topped the Hot Trends list showing that this movement is here for the long haul Customers want to reduce their meal s impact on the environment support local economies and better trace where their food comes from Gluten free food allergy awareness continues to climb on the chart moving up one spot from last year into second place this year As more Canadians are being diagnosed with food sensitivities they want to continue to enjoy dining out without having to worry about an adverse reaction Allergic reactions can be potentially life threatening while those with celiac disease can put their health at serious risk if they consume gluten which is found in many common grains including wheat Some people are willingly choosing a gluten free lifestyle as a dietary preference The chef survey also found that non wheat pasta and ancient grains are rising in popularity ninth and 10th on the list respectively This may be because many of these grains are naturally gluten free Rounding out the top three is sustainability including sustainably caught fish More customers want to know that their meal doesn t have a detrimental impact on the world s oceans Whether it is cutting down on waste composting or using organic ingredients more restaurants are going greener Local food is showing to be a trend with a lot of staying power says Garth Whyte CRFA s President and CEO Chefs are revamping their menus to accommodate customers who demand local food want a greener restaurant or are concerned about their dietary restrictions New on this year s hot trends list is Greek yogurt which is richer than its traditional cousins and packed with more protein yet lower in fat or fat free The survey also asks chefs what items they have seen decline in popularity Cupcakes and raw foods are heading out of style But for the first time liquid nitrogen chilling made it onto both the Up and Coming trends and Yesterday s news lists showing that chefs are divided on the status of this molecular cooking technique The full survey results break down the responses into 14 detailed categories including this year s most popular cooking methods mainly traditional comfort food preparation methods side dishes spices and beverages The full survey results are available online at http bit ly CRFAchefsurvey Items were broken into four categories Hot Trend These items are at the height of their popularity Customers are eating these more than ever Up and Comers These could be the next hot trend

    Original URL path: http://restaurantcentral.ca/2013CanadianChefSurveyresults.aspx (2016-02-14)
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  • How to take advantage of trend drivers in the restaurant industry
    1 5 times more frequently than in 2010 In Western Canada ABC Country restaurants for example feature local Fraser Valley chicken Cactus Club Cafe menus offer local Okanagan goat cheese and sustainable Ocean Wise seafood A customer may be content with a simple burger but a burger made with a beef from a local or sustainable farm may give the customer added feel good incentive to buy it Chicken is just chicken until the consumer knows it was an heirloom breed raised free range on a local boutique ranch by a third generation farmer A customer s experience is enhanced if they know they are enjoying something special or are supporting a cause It almost gives them pause and license to relish it Telling a story about ingredients recipes or preparations can add romance to the food entertainment in the dining experience and greater perceived value Artistic and amusing yet acquainted Restaurants are keeping the art in culinary arts Consumers crave the familiar when faced with economic uncertainty and the economic dip in 2009 brought with it a comfort food trend As the economy improves restaurants are reinventing familiar old favourites with gourmet and interesting ingredients Turtle Jack s Muskoka Grill offers bacon wrapped Bison Meatloaf and Gourmet Grilled Cheese sandwiches with double cream brie jalapeño havarti fontina prosciutto and arugula fillings on artisan bread This trend is also illustrated by the popularity of gourmet burgers and poutine such as Jack Astor s Pulled Pork Poutine and Milestones Kobe Style Classic Beef Sliders and Meatloaf Creative twists add intrigue to attract the globally aware consumer Dining in a restaurant is a form of entertainment simply because it is a change of scenery from home Restaurants add to this with a certain level of showmanship Jack Astor s offers an unexpected and playful combination with its Grilled Chicken Caesar Salad topped with Goldfish crackers instead of croutons The Betta with Feta Guacamole is not only an intuitive menu name but a jovial spelling that sets the tone for the dining experience Different concepts call for different angles on providing amusement Red Robin Restaurants wows diners with Towering Onion Rings and Red s Popcorn Shrimp mounded in a tall cone stand Accessibility and accommodation Allergies alternatives No substitutions is no longer acceptable In 2011 celebrity three Michelin star chef Gordon Ramsay criticized no substitution policies after pregnant Spice Girl Victoria Beckham s substitution request was refused at a restaurant Allergy prevalence supports the need for increased knowledge and flexibility by restaurant operators Today s consumers expect personalized customer service especially when it comes to dietary restrictions in an increasingly competitive market For that reason allowing reasonable customization and substitutions is becoming the norm A reactive approach requiring customers to ask what items are suitable for their food allergy or culinary lifestyle is a start but a proactive approach sets restaurants apart Proactive examples include use of icons to denote health or lifestyle claims for menu items or putting a blanket statement on

    Original URL path: http://restaurantcentral.ca/trenddriversintherestaurantindustry.aspx (2016-02-14)
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  • Here’s the scoop: Vanilla tops list as most popular ice cream flavour at Canadian restaurants
    six ice cream flavours at Canadian restaurants By Kristin Menas June 4 2013 Tweet Leave a comment Vanilla tops list as most popular ice cream and gelato flavour According to Technomic s MenuMonitor database vanilla is by far the most popular flavour of ice cream and gelato This is largely because vanilla ice cream pairs well with almost any other dessert which makes it an ideal option Vanilla ice cream can also be customized easily with the addition of toppings such as chocolate syrup fruit and hot fudge It is also a popular flavour featured in milk shakes and floats Many operators serve up vanilla ice cream alongside other flavourful desserts such as pies cakes and cookie skillets Crabby Joe s Tap Grill offers Boring Ol Ice Cream three scoops of vanilla ice cream Guests can also order the dessert as a sundae with the addition of chocolate sauce or berry topping with whipped cream Appearing 23 times on Canadian menus chocolate is the second most popular flavour of ice cream and gelato Like vanilla chocolate is also viewed as a classic ice cream and gelato flavour It is a rich flavour ideal for diners looking for an indulgent dessert Some restaurants also scoop chocolate ice cream blended with other flavours such as raspberry almond or caramel La Fenice in Toronto offers Chocolate Raspberry Tartufo rich chocolate ice cream with a raspberry ice centre Less traditional flavours are also popular Coconut appears eight times on Canadian menus as an ice cream or gelato flavour Many Asian restaurants feature coconut ice cream or gelato including Ban Thai Restaurant in Edmonton and Mikado in Toronto Coconut offers dessert fans a light tropical flavour that is different from richer ice cream and gelato flavours See also Top seven types of items on kids

    Original URL path: http://restaurantcentral.ca/mostpopularicecreamflavours.aspx (2016-02-14)
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  • Executive Chef Patrick Riley, Far Niente, Four, Petit Four Bakery
    Four Bakery champions a gourmet approach to food Soup sandwiches salads and small desserts are made with house baked breads and artisanal ingredients all combined with a creative flair Four Restaurant is built on the idea that pairing food healthfully should not require the sacrifice of flavour Our dishes are nutritionally balanced and built around a 650 calorie count but lack nothing in size or taste It s great food that is also good for you Far Niente is a nod to more formal dining without being stuffy The food is contemporary North American fare with an updated urban spin What is your philosophy about food Good food is good food and happens how and where it happens My job as a chef is to discover and experience it understand and duplicate it so that I can ultimately share it with others Where do you go to dine out I usually dine at ethnic restaurants mostly food that I don t or can t yet cook myself I love many but if I had to choose one to have my last meal at it would probably be Pearl Harbourfront I don t have the words to describe their fried octopus If you knew you were going to be exiled to a desert island what three ingredients or food items would take with you Potatoes garlic and lemon I know it doesn t make sense but neither does me ending up on a desert island What do you think is the most overrated food trend right now Innovation and change just for the sake of it These things are what we should use to engage our patrons but I think it detracts from the experience at a restaurant when they become the conversation Is there any type of cuisine that you

    Original URL path: http://restaurantcentral.ca/ExecutiveChefPatrickRiley.aspx (2016-02-14)
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  • Unusual flavours fuel spirits trends, finds Technomic
    consumer interest in exploring different categories observes Donna Hood Crecca Senior Director at Technomic but the real driver was product innovation particularly around flavour Spirits suppliers came to market with compelling products featuring interesting and sometimes unexpected flavour profiles Consumers were intrigued especially the all important Millennial consumer group Gravitating to the rich complexity of single malt Scotch to candy and dessert inspired flavored vodkas as well as spicier selections offered in rum and cordials and liqueurs consumers thirst for new flavor experiences continued unabated Competition among suppliers to quench that thirst was fierce The flavour fray in 2012 involved Dessert flavored vodkas including segment leader Pinnacle Whipped continued to engage consumers A new wave of multi layered flavored vodkas gained attention such as Absolut Cherrykran Belvedere Lemon Tea 360 Buttered Popcorn and Van Gogh PB J The flavored vodka segment posted a double digit per cent gain to account for 28 per cent of total vodka volume Flavour innovation went beyond the vodka category however with both sweet and spicy flavoured liqueur versions of American and Canadian whiskeys earning shelf space at retail on back bars and on home bars Whiskey specialty products accounted for 14 per cent share of the leading cordial and liqueur flavor classifications Fireball Cinnamon Whisky a spicy Canadian whisky liqueur ranked among the fastest growing brands of the year Flavoured rum which includes spiced rums outpaced total rum growth and accounted for slightly more than half of category volume Captain Morgan was a leading brand while labels including Sailor Jerry and Admiral Nelson struck a chord with Millennials and realized notable volume increases Some brands merged different spirits and beverages to deliver new flavour experiences such as Malibu Red which combines rum and tequila and the late year debut Absolut Tune which marries the

    Original URL path: http://restaurantcentral.ca/flavorsfuelspiritstrends.aspx (2016-02-14)
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  • Cocktail recipe: Iceberg Peaches & Cream
    Safety 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 Iceberg Peaches Cream July 24 2013 Tweet Leave a comment Ingredients 1 5 oz Iceberg Vodka 1 oz peach

    Original URL path: http://restaurantcentral.ca/IcebergPeachesCreamcocktailrecipe.aspx (2016-02-14)
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  • Top six ingredients in breakfast sandwiches at Canadian restaurants
    Top six ingredients in breakfast sandwiches By Kristin Menas May 9 2013 Tweet Leave a comment Canadians prefer eggs and cheese on their morning sandwiches According to Technomic s MenuMonitor database egg is the most popular ingredient in breakfast sandwiches A staple of the breakfast mealpart egg appears in 134 breakfast sandwiches on Canadian menus Eggs can be prepared in a variety of ways such as scrambled or fried Many consumers are particularly concerned about eating healthfully in the morning which makes egg an appealing ingredient for some Egg whites are a good source of protein and riboflavin while the yolk contains high levels of protein iron vitamins A and D choline and phosphorus To appeal to health oriented diners Tim Hortons serves its Egg White Breakfast Sandwich with egg white cheese and choice of sausage bacon or hickory smoked bacon on a multigrain biscuit classic bagel or English muffin Cheese is the second most popular ingredient featured in breakfast sandwiches Popular varieties of cheese for these sandwiches include American cheddar and Swiss Some varieties of cheese can add a real punch of flavour For example the Breakfast Wrap at Booster Juice features Monterey Jack cheese with eggs green peppers red peppers onions and salsa in a tortilla Also a popular ingredient bacon appears in menu mentions for 83 breakfast sandwiches according to MenuMonitor data Bacon is a traditional breakfast item so it s automatically a popular topping for breakfast sandwiches The crispy protein can also add a bit of saltiness and smokiness to sandwiches Overall pork is one of the most popular proteins featured on breakfast sandwiches Other than bacon popular forms of pork also appearing on these sandwiches are ham and sausage See also Waking up to a better breakfast Three ways to upsell your breakfast menu Top

    Original URL path: http://restaurantcentral.ca/Topsixingredientsinbreakfastsandwiches.aspx (2016-02-14)
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  • As a result of rising food costs, half of restaurateurs expect to raise menu prices in the next six months
    Liana Robberecht Jordan Knox Go Food costs continue to heat up By Chris Elliott October 4 2011 Leave a comment According to CRFA s Restaurant Outlook Survey for July and August more than seven out of 10 operators 76 say that rising food costs are hurting business These respondents also saw an average increase of 5 4 in food costs over the two months As a result half of restaurateurs expect to raise menu prices in the next six months Which foods are getting more expensive The need to increase menu prices is not much of a surprise given food costs continue to spike higher In August Statistics Canada says food prices at grocery stores were 5 higher than a year ago Like many operators households across the country are feeling the pinch of higher costs for many food basics Over the past year Rising flour prices led to a 9 3 hike in bread prices egg prices increased by more than 11 fresh vegetable prices are up 8 7 due in part to an 18 4 spike in the price of potatoes coffee and tea prices jumped 13 7 and meat prices climbed nearly 6 What s causing the price hike Several factors are driving up food prices The culprits include growing global demand for food from emerging economies in Asia and South America bad weather which has reduced overall production for some crops and Rising input costs such as fuel These factors partly account for the recent surge in food prices but aren t entirely to blame Investor speculation is also responsible large investment banks are now speculating in derivatives based on food commodities causing volatility in short term food prices What can operators expect So far restaurant operators are holding the line on food prices Statistics Canada

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