What to Serve when Love is in the Air
From high school sweethearts looking for as much of an impression as can be made with limited income to older couples who have gone to the same restaurant every year for the past several decades’ worth of Valentine’s Days, it’s a day for couples to go out and enjoy each others’ company. Read more...
Host THE Superbowl Party
The Superbowl and food go together like, well, Tom Brady launching one to Wes Welker. Your restaurant can share in the party even if it is located in a different time zone and a different country. Read more...
International Cuisine Picking up Steam
Wherever you look, especially in larger cities, international cuisine seems to be everywhere. It’s a far cry from even 30 years ago, when ‘ethnic food’ meant Chinese, Italian and Mexican. Read more...
Hot Trends in Seafood
Any middle-school student will be able to tell you that water covers about 70 percent of the earth’s surface; it only makes sense that there must be a lot of good things to eat when it comes to seafood. Read more...
First Impressions
First impressions are formed based on the information people see or learn about you is more powerful than what is learned later. Therefore, when people initially see a small piece of you, that’s all they know about you - and the restaurant, for that matter. Read more...
Healthy Offerings
Health-conscious eating has become a bona fide trend. Many restaurants, though, are seen by consumers as behind the curve in embracing this trend. Read more...
Say Cheese
Long thought of as a minor accompaniment to more important foods on the plate, cheese is increasingly becoming a trendy, hip, and even desired part of the meal for restaurant patrons. Read more...
Which Ribs are Right for You?
Nothing draws a crowd better than the promise of tantalizing, lip smacking ribs. Prepared just right, tender juicy ribs calls out to Canadians. Read more...
Savouring Wine Sales
Each glass of wine creates a story and an invitation to be spellbound. The first sip may genuinely excite and reflect a life world, curiosities and interests. Read more...
Plunge into Produce
It's that time of year when everybody starts thinking about short sleeves, weekends at the beach, and patios – and when restaurateurs start thinking about fresh, local produce for their plates. Read more...
National Foodservice Newsflash - Spring 2011
Stay informed with the National Foodservice Newsflash. Information provided by Direct Link.
Sandwich Revival
The sandwich, the essential fast-grab lunch offering central to every household, is making an ecstatic comeback throughout the food industry. Read more...
There is Something About Shrimp
Delicious, high in protein, low in carbohydrates and containing no trans fats, shrimp is also the menu catch of the day for many restaurant-goers. Read more...
Mother's Day Opportunities
When it comes to Mother’s Day, simply providing a pleasant dining experience isn’t enough. “It’s about creating a memory,” says Miner. There are many ways to make the day extra special for mom. Read more...
Portion Control
Controlling the portion sizes you serve your customers is an easily overlooked but extremely important way to cut costs and preserve your restaurant’s margin. Read more...
Cool Customers, Hot Profits
As the weather warms up, keep customers cool and profits hot with these refreshing beverage trends. Read more...
Supersize Your Guest Cheques
Upselling: think of it as an education process and one that gives your customers information about menu items they may not be thinking about—or were afraid to ask about. Read more...
The Secret is in the Sauce
A sauce is simply a thick or thin liquid that partners with a dish’s main ingredient, or ingredients. There are hundreds of them! But what all sauces do is strive to make the dish taste better. Read more...
Menu Design
After word-of-mouth, the best way to promote your restaurant and your raison d’etre—the food that you serve to your customers—is the promotional document they hold in their hands each time they visit you: your menu. Read more...
Effectively Marketing Your Restaurant
Jackie Oakes of Flanagan Foodservice notes that when it comes to promotions to keep your restaurant full and popular, the sky is the limit, so be creative and energetic. Read more...
Setting the Table
All that glitters may not be gold, but it could be shiny coins in the bank when restaurateurs focus on getting their tables bright and sparkling with tableware and glassware. Read more...
Sterling Silver®
Without question, Sterling Silver® is probably the most recognized and well-regarded premium branded beef program in North America. Read more...
'Tis the Season to Boost Sales
’Tis the merry old season for special gatherings, holiday shopping, and the opportunity for foodservice outlets to boost their sales. Read more...
Fresh Look at an Old Favorite
If there is one particular food item that spans generations and cuts across culinary styles, it must be the hamburger. Read more...
Minding Your Menu
Restaurant trends come and go but what's important is to pay attention to what your customers like. Read more...
Kick Off the Summer Season with Appetizers
If the economy negatively influenced what and how folks buy appetizers and mains at their favourite restaurant, now might be the time to change their minds and get them buying at full power in your dining room or patio. Read more...
Limited Time Offers
As is the case with any loyalty programs that a business might extend to its customers, a limited time offer (LTO) can keep restaurant patrons interested. Read more...
The Pop-in Take-Out
Call it the Pop-in Take-out. In an increasingly time starved, drive-thru society, time really is of the essence. Read more...
Patios - Carpe Diem
It is a very simple few syllables that can send pale-skinned, winter-bitten Canadians into rapture and ecstasy: patio. Read more...
Hooked on Seafood
More than ever, diners’ tastes across the restaurant spectrum have been increasingly hooked on fish and seafood. Read more...
Upcoming Food Trends for 2010
Keeping an eye on upcoming trends for a new year may be beneficial to keeping your restaurant current and interesting. Read more...
Why Green is Good for Business
Going green is one of the most important movements affecting commercial food service operations today. Read more...
Grille & Galley
Brian Hopkins is excited. Flanagan’s Vice President of Sales and Marketing has seen the new Flanagan’s “Grille & Galley” line launch with unprecedented impact. Read more...
Free Online Advertising
Everyday more and more people are turning to the internet for answers to common questions, directions and telephone numbers. Read more...
Breakfast Sales Boost
The first meal of the day, the meal with which we literally "break" our "fast" of the previous eight hours while we have slept, is, many nutritionists tell us, the most important meal of the day. Read more...
Already Doing the Right Things to Fight H1N1
In some ways, the food service industry is better prepared for the H1N1 pandemic than many other sectors of society. Read more...
Menu Engineering
Though some restaurants sell art, sauces and clothes, most foodservice operators only sell the items listed on their menu, making menu space very valuable 'real estate'. Read more...
Gift Cards should be on the Top of Your Wish List
If it is in fact true that it is better to give than receive, then gift cards must be at the top of a restaurateur’s wish list. Read more...
Sodium and Gluten: Hot topics for the Food Industry and the Consumer
Dietary sodium and gluten are hot topics these days. Read more...
Social Media
Restaurant owners and operators have enough to juggle without adding something called social media to the list. Read more...
Lots of Margin in a Cuppa Joe
It's not exactly a magic incantation, but there's a single phrase that can turn the investment of a few cents into an immediate ten-fold return. Read more...
Catering to Kids
The kids, it seems, are all right—or they will be if restaurants pay special attention to them and their parents. Read more...
Motivating your Team
There are at least two apparently contradictory approaches to employee motivation: the competitive style and the collaborative style. Read more...
Fire up the Grill!
At a time when customers look carefully for value in their dining experiences, restaurateurs can look to the tried and true of a grilled steak in order to provide it. Read more...
Succeeding in Tough Times
When asked about succeeding in tough economic times, three foodservice veterans offer up examples and advice. Read more...
