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  • Why you should experiment with fresh salad ideas
    makes them so super anyway Well this elite group of nutrient rich vegetables is packed with a wide array of vitamins minerals proteins anti oxidants and enzymes that are easily absorbed by the body Because of their highly concentrated nutrient profile super greens are believed to help boost the immune system reduce inflammation detoxify the body and promote healthy digestion Some studies have indicated that super greens may help regulate cholesterol as well as reduce the symptoms of arthritis The key appears to be high levels of chlorophyll which helps lower the pH balance of the body thereby making the body more alkaline and reducing the acidity that is associated with health problems such as arthritis The anti oxidants in super greens are a line of defense against free radicals which contribute to disease and aging while the enzymes contained in super greens appear to aid digestion Nutritional powerhouse Beyond the chemistry those who regularly consume super greens report numerous health benefits increased energy reduced cravings for sweets and an overall sense of clarity and well being Imagine all of this goodness is available in a bowl Not a fan of greens No problem We re no longer limited to just greens as a salad base Grains like quinoa and faro provide a substantial foundation for even the hungriest of customers Topped with pumpkin seeds or almonds the creative combinations are limited only by a chef s imagination Revamping the classics As the newly appointed executive chef of WinSport Winter Sport Institute at Canada Olympic Park I will be working with the talented team already in place to enhance our food programs Healthy filling nutritious salads will be central to our changes Creating salads that make Canadian athletes happy is not only a challenge but an honour Other chefs recognize the potential of salads too Chef owner Cam Dobranski of Calgary s Brasserie Kensington takes on old classics like Caesar salad and gets creative Instead of sending this classic already mixed to the table he plates artistically with generous portions of fresh romaine lettuce whole slices of locally cured bacon fried capers house made croutons and garlic lemon aioli This Caesar salad also comes with an option to add your choice of fried egg local duck confit or foie gras Salads like this are big hits with customers and provide an even bigger bonus to your bottom line With options to upgrade salads with choice quality ingredients customers are now feeling that salads are worth ordering and worth ordering right From palate to palette And speaking of artistic salads can pack a serious punch not just in flavour but also in colour A feast for the eyes is almost as enjoyable as one for the tummy and if you can giftwrap the two together you re sitting pretty One does not have to venture very far into the garden to create tasty vegetable salads that are beautifully composed Combine golden and candy cane beets purple carrots shaved onions and a

    Original URL path: http://restaurantcentral.ca/Whyyoushouldexperimentwithfreshsaladideas.aspx (2016-02-14)
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  • Healthy eating ideas for restaurants and foodservice operations
    number one while losing weight was Seafood vegetarian vegan options provide healthy alternatives and minimize the veto vote Technomic While chicken still holds its status as the centre of plate star for both consumers and operators demands are shifting More consumers are looking past poultry to seafood vegetarian and vegan options Is your children s menu costing you customers As a restaurant owner you need to have items that appeal to everyone who walks through the door The kids menu is usually the last thing you think about when you are building a menu for your restaurant For nutrition flavour and versatility new yogurt offerings fit the bill Long gone are the images of Birkenstock wearing hippies or wizened old Bulgarians digging into a dish of their favourite dairy concoction yogurt in its myriad forms is now enjoyed by millions around the world from toddlers Grill your vegetables for a healthy BBQ season Nothing says summer like grilled foods From a nutrition standpoint grilling is a great way to prepare foods because it uses very little fat except to add flavour and can be limited to your preference Also you don t lose Flavour and texture profiles of ancient grains From culinary adventure to health and wellness the unique qualities texture and appeal of ancient grains continue to propel their growth For example whole millet and sorghum flours both impart Ancient grains What s old is new again Chefs in Canada cite ancient grains as an emerging dining trend for good reason These nutrient dense unchanged for millennia grains are piggybacking on several established consumer food Portable meals and snacks A healthy way to increase restaurant sales People today are in a rush there s no doubt about it Foodservice operators can help by offering meal options that save people

    Original URL path: http://restaurantcentral.ca/HealthyEatingArchives.aspx (2016-02-14)
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  • The season’s best: For Johnny Rocco’s Italian Grill, every menu has a season
    around Ontario produce so we can showcase the different Italian dishes with local flavours Changing with the times With local produce more plentiful in the spring and summer Visca says winter can be a bit tougher But that doesn t mean he can t still plan a seasonal menu In the winter season we go for the hearty comfort food kinds of dishes things like gnocchi and lasagna heavier pasta based dishes that can create a sense of comfort when the weather starts to get colder Visca says that with more people outdoors enjoying the summer sunshine they seem to be more conscious of staying in shape and showing off a fit beach bod His customers too are looking for lighter fare that features fresh local ingredients This year we had something with spinach and kale because that s what s trending It s light and I think people try to eat lighter in the summertime Creates core menu Earlier this year Johnny Rocco s went through a major revamp of their entire menu paring 70 items down to a mainstay of 40 dishes that his culinary team knew how to prepare really well By supplementing this core menu with seasonal dishes and specials based on ingredient availability and seasonality Visca says they can introduce new items on a regular basis For our summer menu that we just launched we made a watermelon arugula and kale salad with ricotta cheese and we used one of the dressings that were introduced to us by Kraft the Pure Kraft Sweet Balsamic Vinaigrette dressing says Visca Our customers liked it so much that we re going to be carrying it over from our spring menu into our summer menu We also have other core items where we use some of the Kraft products and then add various spices and seasonings to give it some Italian flair While some might think that a seasonal menu applies only to entrees Johnny Rocco s has developed a menu that spans the entire meal adding local and seasonal ingredients to give their Italian menu a fresh lift several times a year Local influences When we create a seasonal menu we ll always create an appetizer a salad a pizza from our woodburning oven a protein based entrée and a main dish pasta says Visca For example peach wine in the Niagara region is very popular right now so we have a couple of menu items that we created using peaches and peach wine Besides that we also created a peach sangria and other drinks so we are really able to showcase peach as one of our major ingredients Of course Visca and co owner Fern Colavecchia also know the importance of having as many helping hands as possible when it comes to creating and fine tuning their seasonal menus For that Johnny Rocco s turns to the always supportive team at Kraft for their expertise in using their wide assortment of ready made products such as dressings

    Original URL path: http://restaurantcentral.ca/JohnnyRoccosItalianGrill.aspx (2016-02-14)
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  • What “local” means: Understanding recent changes to Canadian food labelling
    local locally grown or other similar terms to mean that The food originated within a 50 km radius of the place where it was sold or The food sold originated within the same local government unit or adjacent government unit This was an unhelpful definition as the term local government unit is quite broad and includes a city metropolitan government area town village municipality or other area of local government Given the disparity in size between local government units there was a serious possibility of unequal treatment based on the municipality in which the product was being sold Moreover it did not appear that there was any particular logic to or reason behind the 50 km limit for the purpose of declaring whether a product was local or not CFIA revises definition Confusion surrounding the CFIA s interpretation of local came to a head in recent months as various restaurants and foodservice companies publicly challenged this interpretation As a result on May 10 this year the CFIA announced that it has temporarily broadened its interpretation while it completes a larger review of its policies A food product can now be labelled as local if it meets the following criteria It is food produced in the province or territory in which it is sold or It is food sold across provincial borders within 50 km of the originating province or territory In explaining the change in policy the CFIA stated that its former approach was outdated and did not reflect current food production practices or consumer needs and expectations Although there may be some questions regarding how the 50 km cross border figure was determined it is now fairly simple for restaurants and food producers to determine that food that comes from inside the province can be labelled local The CFIA

    Original URL path: http://restaurantcentral.ca/WhatlocalmeansCanadianfoodlabelling.aspx (2016-02-14)
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  • Permaculture - the evolution of organic
    foods will be priced higher as the yield of an organic crop is lower and more time has gone into producing a product that is organic Like any successful product or brand there will always be companies or businesses that attempt to replicate the success by altering the label slightly or coming up with campaigns that indicate likeminded views This industry of organic food is growing at such a high rate that regulations on use of certain words with respect to marketing have not yet been clearly defined Terms like free run or free range seem like they would tie into the organic mindset and quite possibly could However the only thing that this defines these terms is that an animal must have access to outdoor space for a short period of time each day The label of environmentally friendly does not have any defined criteria as the term is too broad to have a specific definition that would apply to all the products that would use the term This is the same with terms like natural farm fresh and many more With so many terms to sort through it is challenging to figure out what the next new buzzword means to each of us And how can anyone be sure of what they are eating short of growing it themselves Well that is what one couple did Dylan and Shauna of www rbrand ca ditched the city life and moved to the country They now operate a permaculture farm just outside of Nelson BC What started out as a lifestyle change has evolved into a learning centre Dylan and Shauna teach the principals of permaculture through practices on their farm Check out the blog section on their website to catch up on their latest adventures For those who are

    Original URL path: http://restaurantcentral.ca/Permaculture.aspx (2016-02-14)
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  • Consumers soak up the latest offerings in water beverages
    sparkling water is towards packaging that enables its consumption anyplace anywhere from elegantly designed glass and PET bottles in fine dining to aluminum cans at a sporting event The range of flavours is also expanding making water a great choice for stand alone consumption or enjoyment alongside any type of food David Hemmings In the last year or so some new players in the plant water category are starting to make their way onto retail and foodservice shelves in Canada The most popular of these new options are cactus water birch water and maple water Birch water has exciting new varieties such as elderflower ginger lime raspberry and blueberry Cactus water will soon have a lime version of the already popular natural version Ayala Laufer Cahana Customers palates and desires have changed dramatically in the last few years People are looking for natural drinks to minimize sugars and sweeteners and they re seeking out plant based ingredients for both their nutritional value and their great flavours In this way herbs are the ultimate water enhancer they add exotic new flavours without adding any calories and can contribute many other beneficial properties as well How are the above trends reflective of current consumer behavior and preferences DH Canadian consumers are more than ever looking for and demanding healthier beverage selections from their favorite restaurants and quick service establishments In recent focus groups consumers were given a choice between sugary sodas and other beverages and healthy plant waters more than half chose the plant waters Howard Ketelson Based on our research consumer behavior in the last three years has been shifting towards more functional beverages that have added health benefits At Arty Water we use fresh ingredients like artichokes spearmint apples and lemons and we lightly sweeten the products with natural monk fruit and agave nectar One bottle of Original Arty has only 40 calories similar to coconut water A L C Many people are now carefully scrutinizing nutritional panels and ingredient lists They are especially attentive to calories sugar and to ingredients that can t be pronounced and don t sound like food What s in it and who made it weigh in to the decision to purchase a drink as people are consciously trying to reduce their consumption of drinks they now perceive as unhealthy What are some of the benefits for consumers for choosing bottled or plant waters over traditional soft drinks JC Sparkling waters afford consumers the zero calorie hydration they need without sacrificing fun or flavour DH The first and most obvious benefit of choosing plant based beverages over traditional soft drinks is the health factor Cactus water birch water maple water and aloe water are made from nature They have health benefits that traditional soft drinks or sodas can t match HK The fresh artichokes that Arty Water contains have many health benefits Artichokes are reported to help reduce cholesterol improve cardiovascular health aid in weight loss and promote maintenance of healthy skin A L C

    Original URL path: http://restaurantcentral.ca/Bottledandplantenhancedwaterbeverages.aspx (2016-02-14)
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  • Herbal heaven: The other cup of tea
    too many herbals out there to list all the supposed medicinal properties and uses For the most part the tastiest brews don t focus as much on curing ailments as they do on delighting our senses Having said that there are still beneficial side effects to most types of herbal tea Great caffeine free option A well crafted restaurant tea offering should include a fruit tea one or two herbals and a rooibos blend Patrons in search of that caffeine free after dinner beverage have long moved up from the obligatory chamomile or peppermint offering Savvier operators have adjusted by introducing more interesting blends containing several ingredients However many restaurateurs are still missing the additional sales opportunity by not offering enough choice on the caffeine free side After all most tea in restaurants is consumed during dinner and many customers are not looking for that caffeine kick at this time The blending of most herbal teas is considered an art form much like baking and requires some fine tuning to come up with the perfect recipe However blending and flavouring can be as simple as adding two herbs together so we encourage some experimentation and who knows maybe your next favourite brew is already in your pantry When doing so you might want to consider using these teas as iced options as well Fruit blends in particular make for amazing iced tea blends Health plus flavour Two of the more notable categories of herbal teas mentioned above are rooibos and yerba mate Rooibos pronounced roy boss is indigenous to South Africa and is reported to be an antioxidant powerhouse Harvested much like the camellia sinensis tea leaf but from the Red bush plant this tisane is thought to be loaded with health benefits vitamins and minerals Rooibos is also very

    Original URL path: http://restaurantcentral.ca/HerbalheavenTheothercupoftea.aspx (2016-02-14)
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  • Customization is key when selecting coffee brewing equipment
    prepared and served That s now the standard by which all are measured Operators realize they need to be a destination point and are addressing this by leveraging consumer demand for an exceptional beverage experience This allows them to profit from repeat beverages sales and enjoy increased revenues Many new products and technologies to help operators create the best possible beverage experience are arriving on the Canadian foodservice scene Air infusion brewers provide tech enabled barista crafted single cup technology that takes the quality of coffee and tea to new heights Super automatic espresso units provide a simple solution for exceptional espresso based beverages via a brilliant easy to use touch screen Dispensed water systems are allowing for new handcrafted sodas and infused beverages which are emerging as trendy and health oriented drinks A wider array of equipment options allows operators to expand their beverage counter in new and exciting ways offering varied beverage selections with ease Quality equipment is essential to withstand the test of time and accommodate increased demand as beverage programs expand Consistency and quality go hand in hand and many manufacturers including Bunn O Matic Corp continue to develop cutting edge equipment that takes the pressure off the operator and allow for beverage preparation at the touch of a button Multi tasking machines Operators wishing to customize their coffee profile can now do so with ease Customized recipes can be stored on the control board and once defined can be replicated from machine to machine New digital equipment offers pre infusion pulse brew variable bypass and precise temperature control Precise extraction and control over the brewing process have become the standard for many operators This allows a simple cup of coffee to become the main attraction for operators turning them into a destination for coffee Profitability

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