Q&A with Bryan Cruz, Chef de Cuisine, The Marc Restaurant, Edmonton, Alberta Q&A with Bryan Cruz, Chef de Cuisine, The Marc Restaurant, Edmonton May 28, 2013 Education: Northern Alberta Institute of Technology Career Path: Chef de Cuisine, The Marc Restaurant; Sous Chef, Sorrentino’s Bistro Bar; Cook/Sous Chef, Red Ox Inn; Cook, Sorrentino’s Bistro Bar; Cook, […]
Caring and sharing: Community support through event sponsorship By Sean Moon June 28, 2013 The restaurateur: Tony and Abby Sabherwal, Magic Oven, Toronto, Ontario The cause: Riverdale Share Community Association, Tour for Kids, Feast of Fields, the United Way Walk and Toronto East General Hospital The event: Riverdale Share Community Concert As an immigrant to […]
Asian flavours diversify menus By Laura McGuire April 2010 It’s no secret that Asian cuisine uses a multitude of ingredients. A snapshot of the most commonly added ingredients represents a wide range of flavours. Top ingredients Ginger is undoubtedly the top ingredient in Asian cuisine, listed in about 8% of menu items. This incidence is […]
Menu planning for special diets By Liana RobberechtApril 11, 2011 Understanding lactose, gluten intolerances and cooking for the vegan diet You always hear that bad things happen in three. For kitchens, those three things are gluten, dairy intolerances and the dreaded vegan requests made last minute. Here’s the scene: it’s a busy service, everyone is […]
Top five ingredients in Asian bowls on Canadian restaurant menusBy Kristin MenasFebruary 10, 2015 According to Technomic MenuMonitor data, the top ingredient in Asian bowls is chicken. Listed 1,527 times on Canadian menus, chicken is a diverse protein that can adapt to a wide range of Asian flavours. Some of the most popular flavours paired […]
By Diane Chiasson Developing strong brand recognition should be an essential part of your business plan. A strong brand helps you make a statement about your restaurant. It should convey quality, consistency, familiarity and most importantly, trust. Customers want to come into your restaurant knowing they will have a good experience because that’s what your […]
Six considerations for maximizing off-premise sales By Neil Lester October 3, 2013 Building off-premise sales can be an effective tactic to improve productivity and efficiency for any restaurant. Quick service restaurants have always known the benefits of maximizing off premise sales. These restaurants can easily have 70 per cent or more of total revenues resulting […]
By Zoltan Szabo I met Arlene Stein a few years back when she was running the hospitality department at Hart House of University of Toronto. She brought me in to conduct a couple of staff training sessions on local VQA wines, and asked me to speak at the first edition of the Terroir Symposium, which […]
Q&A with Chef David Hawksworth, Hawksworth Restaurant, Vancouver, B.C. Q&A with Chef David Hawksworth, Hawksworth Restaurant, Vancouver, B.C.December 12, 2013 Education: Culinary apprenticeship in the U.K. Career Path:When I first started as a young cook in Vancouver, I worked with Michel Jacob and Umberto Menghi. At age 19, I left for Europe to learn from […]
Giving back: How one restaurateur raised awareness for a charitable cause By Sean Moon November 8, 2012 The Restaurateur: Paul Rogalski, Rouge Restaurant The Cause: The Hotchkiss Brain Institute The Event: Rouge and White Garden Party When Calgary restaurateur Paul Rogalski decided it was time for him to give something back to his local community […]
