Restaurant Design

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  • The importance of planning your restaurant’s renovation

    March 7, 2017
    By Judy Henderson Planning a restaurant renovation is the key to success — miss this step at your peril. This process, conducted every seven to 10 years, will keep your restaurant in the game. Here are some things to consider when making your plan: Timing This may seem obvious, but you’d be surprised how many restaurant owners don’t ...
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  • Restaurant concepts to watch for in February

    February 13, 2017
    By Kristin Menas In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique: The Green Panther/La Panthere Verte Instagram: 3,969 followers | Facebook: 13,251 likes | Twitter: 4,537 followers Locations: five (Montreal) Concept characteristics: A vegan/vegetarian concept ...
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  • How to start your restaurant’s renovation

    January 12, 2017
    By Judy Henderson If your restaurant is going to survive, you’re going to need to complete a renovation every seven to 10 years. I’m not talking about replacing the fabric on an existing banquet or adding an Edison bulb to an old pendent fixture – that’s maintenance. A renovation is more extensive; a rethink of the ...
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  • Redesigning the dining experience at Earls.67

    December 2, 2016
    Earls.67 is a new prototype restaurant based on global micro and macro trends By Cheryl Mah With time comes change and innovation. For the beloved 35-year-old west coast based restaurant Earls, time brought a one-off prototype concept designed to transform the chain dining experience. Earls.67, the 67th eatery in the powerhouse’s roster of locations, has packaged and ...
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  • Millennial dining celebrates food’s authenticity

    October 11, 2016
    By Adele Rankin More research and discussion has been generated about Millennials than any other demographic in recent memory since Generation X. Determining what draws them to a certain product, and perhaps more importantly, what keeps them coming back, is the focus for everyone from hotel brands to retailers. Restaurateurs can also learn a few lessons ...
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  • The future of restaurant design has an eye on the bottom line

    July 13, 2016
    By Chris Hannah As restaurants fight for a place in the market, we often focus on key elements such as menu, service and ambience. While a single factor such as restaurant design cannot save a bad restaurant, it can certainly contribute to its demise, especially if the design budget is not managed wisely. It used to be ...
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  • Restaurant concepts to watch for July

    June 20, 2016
    By Kristin Menas In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique. Flock Rotisserie + Greens Instagram: 3,205 followers | Twitter: 448 followers Locations: 3 (Toronto) Concept characteristics: Quality, healthy rotisserie chicken and specialty salads Free-range birds ...
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  • Preparing your restaurant patio for summer dining

    June 13, 2016
    By Eric Arrouzé Those of us lucky enough to have outdoor space at our restaurants long for summer weather so that we can delight guests with refreshing open-air meals and showcase our establishment’s lovely exterior. Indeed, there are few dining settings more intimate, enjoyable and guaranteed to bring throngs of people to your eatery than an al ...
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  • Restaurant concepts to watch for May

    April 25, 2016
    By Kristin Menas In our first ever ‘concepts to watch,’ we highlight three restaurant concepts that are making an impact on Canadian diners. These original eateries use social media to their benefit, are positioned as fast-casual and offer guests unique experiences. Here’s a look at our top fast-casual restaurant concepts. Mandy’s Instagram: 5,797 followers |Facebook: 4,710 likes Locations: 3 ...
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  • Nine tips to pump up business using displays with eye appeal

    October 5, 2015
    By Diane Chiasson As a restaurateur and foodservice operator, you may never realize how visual food merchandising can substantially increase your sales until you fully understand the concept and you become willing to spend the time to make it work. Visual food merchandising brings the food and retail products you offer your customers to life through eye-catching ...
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  • Six plating technique tips

    April 21, 2015
    By Diane Chiasson In today’s increasingly gastronomically aware world, diners are looking more for experiences when they dine out. Taste and quality are always important and must be good, but may not always be enough. Thought-out plating techniques can help to create a lasting and more memorable eating experience. Remember, food that looks beautiful awakens our senses ...
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  • The continuing search for authenticity in restaurant design

    April 17, 2015
    The continuing search for authenticity in restaurant design By Chris Hannah April 17, 2015 When it comes to restaurant design trends, we must concede that they are extremely difficult to actually predict. We can, however, look back on where we have come from and project into the future. We can also experiment with ideas that we believe in, ...
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  • Five ways to improve the ambiance of your restaurant

    January 21, 2015
    By Diane Chiasson Does your restaurant serve amazing food but is lacking in ambiance to give your customers the total dining out experience? Studies have shown that the ambiance in a dining facility can affect everything from how fast customers eat, how much they spend and how long they stay. In today’s competitive society, it is crucial ...
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  • Old is new with tabletop settings

    December 22, 2014
    By Diana Ferreira and Lloyd ThistleDecember 22, 2014 It has been said many times that if you wait long enough, whatever goes out of style will come back into vogue. Trends in small wares — and particularly tabletop dinnerware — keep making their way back en vogue too. For many years, fine dining was synonymous with white ...
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  • Seven tips to make your small kitchen more manageable

    October 6, 2014
    By Diane Chiasson Space is such a commodity, especially if you operate a restaurant or foodservice operation in a city centre. While every chef has their own version of a dream kitchen, the majority has to deal with the reality of their small space. But having a small kitchen can have its benefits as well. You take ...
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