Easy and delicious holiday dessert ideas By Shelby Morrison, Order Up blog December 22, 2015 Whether you got a last minute invite to a party or simply have been too busy to think about dessert, these ideas below have you covered. Dessert doesn’t have to involve tons of steps or take hours to prepare. No […]
The sweet success of bite size, mini desserts By Liana Robberecht April 28, 2011 Over the years I have found that dessert can sometimes be a hard sell after the customer orders the full line-up of soup, salad, appetizer, and main course. When that dessert option is offered, the customer will say “no thanks, I’m […]
Don’t forget the wine list By Janine Bolton, LEAF March 10, 2011 When we think about “greening” a restaurant, certain things spring to mind such as local, organic food, energy efficient equipment, and recycled take out containers. Unfortunately, a big part of the restaurant’s business, and its environmental impact, is often overlooked: the wine menu. […]
Improve your bottom line with wine By The Wine Ladies Focus on your wine list, staff, promotions and social media A dismal economy has taken its toll on the extremely competitive and challenging restaurant trade in the last few years, and many establishments were forced to close their doors and/or reinvent themselves in an effort […]
Margin management: Grow your margins with menu engineering What is menu engineering? Foodservice and hospitality managers often consider the printed menu to be the most effective tool in marketing a restaurant. However, many operators plan and layout menus from a primarily functional and appearance perspective. Menu engineering is a marketing-oriented approach to the evaluation of […]
Draught beer: The forgotten profit By Roger Mittag Leave a comment Beer is an important part of the hospitality sector — it accounts for 80 per cent of the entire alcohol beverage market volume and 53 per cent of alcohol beverages (measured on equivalent drink standards). You would think with this large portion of potential […]
“Those were definitely crazy times,” he laughs. “I got a job as a waiter and actually lived in my car for the first two or three months out here. I would sleep at Jericho Beach and take showers at the local community centre. Eventually I bought a sailboat and lived on that instead of paying […]
Trends affecting food safety By Kevin Freeborn April 29, 2011 There are many food-related trends that have had an impact on foodservice and food safety over the past few years, from the global food supply chain to the 100-mile diet. Global supply Foodservice operators have a hard time knowing exactly where the food they serve […]
Organic waste management alternatives for restaurants and foodservice By Janine Bolton, LEAF May 9, 2011 Restaurants and foodservice facilities across Canada create an incredible amount of organic waste each day. For most foodservice operations, options for organic waste disposal are few. Most foodservice facilities send their organic waste (fruit and vegetable scraps, paper towels, coffee […]
Clean energy in foodservice By Janine Bolton, LEAFJanuary 19, 2011 Clean energy usually refers to energy that comes from natural sources (wind, solar, etc) and causes little to no harm to the environment from harnessing and using it. What’s wrong with our energy now? In Canada, as of 2006, our main source of energy is […]
