Six plating technique tips

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 […]

Seven tips to make your small kitchen more manageable

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. […]

Eight ways to get your restaurant ready for the holidays

By Diane Chiasson We may all still be in our shorts and t-shirts, and enjoying the warm summer weather, but in the restaurant and foodservice business, it’s time to start planning for the holidays. With Thanksgiving rapidly approaching, followed by Christmas and New Year’s Eve, it’s never too early to consider new ideas and begin […]

Six ways to promote vegetarian dining

By Diane Chiasson Today, there are over one billion vegetarians in the world, and every day, more than 2,000 people convert to vegetarianism. A recent poll indicated that in North America, around 13 per cent of people identified as either vegetarian or vegan, and that number is expected to continue to increase in the future. […]

Six tips to protect your restaurant from CASL

By Diane Chiasson Some major changes are coming our way for email and text message marketing in Canada. On July 1st, 2014, the Canadian Anti-Spam Legislation (CASL) will come into effect, and it’s one of the most aggressive anti-spam laws in the world. In a nutshell, you can no longer email or text anyone in […]

Five ideas for classes to offer at your restaurant

By Diane Chiasson A great cost-effective marketing tool and opportunity to drive up profits is to offer cooking classes during off-hours or held in the private room (if available) at your restaurant operation. Depending on the size of your operation, you can either offer cooking demonstrations or actual hands-on classes. The key to the success […]