How restaurants can weather a second wave of COVID-19
Industry expert Doug Radkey offers tips to foodservice operators on how to thrive as winter, and a potential COVID-19 second wave, approaches.
Tip of the Week
Tip of the Week: How to perfectly dice salmon for ceviche
Tip of the Week Sponsored By: When it comes to salmon, no two sizes are typically the same. Plus, this fish is commonly thick starting from the head, getting thinner as you move towards the fin. To give you even and consistent results, Executive Chef Elia Herrera of Los Colibris in Toronto recommends using a butterfly technique for […]
Tip of the Week: Use global inspiration
Tip of the Week Sponsored By: Let’s face it: your menu could use a bit of jazzing up. So how can you keep your food true to your restaurant’s style while making changes that appeal to the masses? It’s easy – go globe-trotting! Use exotic flavours in your cuisine in place of classic ingredients to up […]
Tip of the Week: Send out an e-newsletter
Tip of the Week Sponsored By: As far as marketing your restaurant goes, sending out an e-newsletter is a fast, cost-effective and easy way to get brand recognition up for your restaurant and help garner customer loyalty. Send an e-newsletter out once per month advertising a new menu or any specials you have coming […]
Tip of the Week: Try out tapas!
Tip of the Week Sponsored By: The tapas trend is showing no signs of slowing down. These small snack or appetizer plates may have originated in Spain, but they’re finding their way onto menus around the world. In Canada, chefs are using global flavours and exotic ingredients to deliver a traditional final product, such as miso […]
Tip of the Week: Stick to your budget
Tip of the Week Sponsored By: Whether you’re updating your restaurant’s design or featuring new menu items, spending according to your budget should be a rule, not a suggestion. Going over budget can lead to tension and stress among management and staff, which could be avoided by making a plan. When you are looking […]
Tip of the Week: Think seasonally
Tip of the Week Sponsored By: Summer is an amazing time to be a chef. Right now, it’s easier than ever to prepare healthy, flavourful dishes in your kitchen because so many delicious, nutritious varieties of produce are in season! Whether or not you offer a seasonal menu, now is a fantastic time to […]
Tip of the Week: Summer specials and promotions for the win!
Tip of the Week Sponsored By: The summer can often be the busiest time of the year for bars and restaurants, particularly those with patios. Take advantage of all that extra business by upselling special promotions for your summertime guests. Special prices on summertime staples can go a long way. A summer menu can contain […]
Tip of the Week: Offer your guests a variety of non-alcoholic beverages
Tip of the Week Sponsored By: While most establishments cater to guests that drink alcohol, many do not offer an array of non-alcoholic specialty beverages for those that do not wish to imbibe or younger patrons. Restaurant owners and operators that place a focus on specialty non-alcoholic beverages are more likely to get repeat […]
Tip of the Week: Encourage beer and food pairings
Tip of the Week Sponsored By: While wine is most often paired with food in restaurants, beer is another choice that may appeal to non-wine drinkers and make all the difference in your guests’ enjoyment of their meals. Do research or consult a beer sommelier to expertly pair the brews you offer with dishes […]