This artisan steak sandwich, garnished with grilled peppers, provolone cheese and house-made chimichurri sauce, will steal the show.
Menu change can be daunting.
But using LTOs (limited time offers) can provide a culinary playground for adding innovation without the commitment. Successfully executing an LTO offers a potential sales lift of as much as 20%, and can bring back old customers while enticing new ones.
317,865,626. That’s the number of #food hashtags globally on Instagram, rising minute by minute.*
To say that Instagram’s food community is an impactful marketing channel for your restaurant business is an understatement. Restaurateurs need always to be thinking about how every element and square inch of their restaurant can be used to create their unique brand and be “Instagram worthy.”
Classic New England summertime fare, lobster meat is mixed with mayonnaise, seasoning, and diced celery for a light and flavourful sandwich.
This lobster mixture can also be used as a salad topper!
It’s estimated that Canadians use more than 50 million plastic straws every day (typically for only a few minutes). ¹ These straws then live in landfills and in the earth’s oceans for hundreds of years. More than 330,000 pieces of plastic waste were picked off of 2,800 kilometers of Canada’s shoreline in 2017, including more than 15,000 straws.²
Tender and juicy prime rib patties are complemented with peameal bacon, maple-glazed onions, grainy Dijonnaise and smoked Cheddar cheese to create a truly Canadian burger.
There’s nothing like cooking over live fire to really ignite the taste buds, says RockWood Urban Grill corporate chef Lloyd Frank. “It brings out the natural flavours of anything you put on that broiler. We choose triple-A steaks, fresh salmon, and top quality ingredients,and when you throw them on that fire, it’s amazing what it does.”
Breakfast for dinner is now a thing all across Canada. McDonald's Canada rolled out its all-day breakfast option at the end of February 2017, and is banking on the change to provide the same bump in traffic and same store sales as in the U.S.
John Betts, McDonald's Canada CEO, suggested that the introduction of the program was driven partly by social media and Twitter requests by the thousands from customers for all-day breakfast since its launch in the U.S.
Topics: Maximize Profits
Mongolian, guava and coriander topped Technomic’s MenuMonitor as fastest-growing flavours in 2016/17.
For 2018, Technomic is forecasting that “newcomers from across the globe will bring with them exotic recipes and ingredients, spurring fresh inspiration for chefs. Looking at the year to come, specialties like Filipino pancit (noodles) and sinigang (soup), Pakistani roadside bun kebabs and Iranian gheimeh (stew) will flourish.”
Topics: Menu Makeover
FOR IMMEDIATE RELEASE
June 11, 2018
TORONTO, ON – MediaEdge Communications is pleased to announce the latest addition to its growing show portfolio, the annual Canadian Restaurant & Bar Show. The 2018 CR&B Show will be held October 28 and 29 at The International Centre in Mississauga, Ontario.