Tip of the Week Archive

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  • Tip of the Week: Preparing roasted squash

    December 5, 2016
    Tip of the Week Sponsored By: // The thick skin of squash can be difficult to remove using your conventional vegetable peeler. For efficient, easy and consistent peeling, Chef Culinary Instructor Steven Walker-Duncan of Camosun College in Victoria, British Columbia recommends removing the stem end and cutting a thin portion from the bottom to create a ...
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  • Tip of the Week: How to perfectly dice salmon for ceviche

    November 11, 2016
    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 this ...
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  • Tip of the Week: Use global inspiration

    September 19, 2016
    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 the ...
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  • Tip of the Week: Send out an e-newsletter

    September 2, 2016
    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 up. Consider ...
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  • Tip of the Week: Try out tapas!

    August 15, 2016
    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 ...
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  • Tip of the Week: Develop a late-night snack menu

    July 29, 2016
    Tip of the Week Sponsored By: //   It’s summer. Nights are long and hot, and guests want to stay out late, especially on weekends. However, you don’t want to trouble your kitchen staff by requiring them to stay on until the wee hours of the morning, especially if there aren’t many people noshing at that time. ...
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  • Tip of the Week: Stick to your budget

    July 19, 2016
    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 to redesign ...
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  • Tip of the Week: Think seasonally

    July 4, 2016
    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 buy ...
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  • Tip of the Week: Summer specials and promotions for the win!

    June 21, 2016
    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 refreshing drinks, ...
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  • Tip of the Week: For pest control, call in the pros

    June 6, 2016
    Tip of the Week Sponsored By: //   Spotting a pest in your kitchen, no matter the type, is worrisome. Dealing with a full-blown pest infestation because you haven’t acted fast enough is another matter altogether. This could require closing your foodservice operation until the issue is dealt with, causing you to lose revenue. Instead, call in the ...
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  • Tip of the Week: Appeal to the Instagram generation

    May 24, 2016
    Tip of the Week Sponsored By: //   Many restaurants have already been doing it – appealing to millennials that post food photos on Instagram before even taking a bite. These customers have become a large share of restaurant-goers and are always looking both for a great experience and a way to share that great experience with ...
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  • Tip of the Week: Offer your guests a variety of non-alcoholic beverages

    May 9, 2016
    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 visitors from ...
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  • Tip of the Week: Encourage beer and food pairings

    April 27, 2016
    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 on your ...
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  • Tip of the Week: Review your business marketing plan

    April 11, 2016
    Tip of the Week Sponsored By: // To get more customers into your restaurant, you need to advertise and promote it. There are many advertising solutions such as print, radio, TV and digital, but it all depends on your budget. You definitely should try to join your local chamber of commerce; it’s a great way to ...
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  • Tip of the Week: Do you always have to say yes?

    March 21, 2016
    Tip of the Week Sponsored By: // As operators try to compete by enhancing service, there is increasing pressure to respond to the unique needs and requests of guests. Some of these situations arise as a result of guests’ allergy or dietary requirements, but often they originate from patrons who wish to have an alternative preparation ...
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