Proudly Canadian and family-owned, Flanagan's is the largest Canadian owned, independent foodservice distributor in the country. Though Flanagan’s has grown to provide full service to more than 6,000 restaurants and foodservice operations across the province of Ontario, it has become more challenging to serve the niche, local segment of the market, according to Peter Bozzer, Director of Procurement at Flanagan Foodservice.
Upselling: on the one hand, it might seem like you are being pushy; on the other, 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).
The sooner your wait-staff recognize the value of upselling (without being pushy) and can upsell with sincerity, the sooner your bottom line will be healthier. Another bonus: your staff will be happier when their cheque average increases along with their tips.
Tags: Maximize Profits
1. Keep it clean (including the furniture)
2. Seating: have enough, and make it comfortable
Not only should seating be comfortable, it should be durable. Consider stackable chairs if space is an issue. Furniture can be brightened up with some cushions or small pillows.
Mother’s Day is one of the busiest days of the year for restaurants. This creates not only an opportunity to boost business on the day itself, but also for repeat business. You’ll serve guests who may not frequent your restaurant, but are looking for something special. If they have a positive experience, they are likely to come back.
In the last decade, consumers have been getting more and more conscious about their health, most importantly about what they eat and drink.
This increased consciousness highly reflects on their food and beverage buys. Not only does the public want healthier alternatives, but they are also looking for brands that promote a healthy lifestyle.
Tags: Keep Up With Trends
Though they've been around in Britain since the early '90s, gastropubs are relatively new to the North American scene.
Tags: Keep Up With Trends
Flanagan's annual Food Show has thousands of products from over two hundred National Brand vendors, great deals, and fresh ideas - all in one place.
Register today for the Flanagan Food Shows on April 11 (Kitchener) and 25 (Sudbury)!
Since the influential book The 100-Mile Diet: A Year of Local Eating was published in 2009, the idea of local food has been studied, refined, argued over and embraced. Whatever might be said about local food and the shapes it can take, the concept remains popular and has wide consumer appeal.
“This is not a trend. Local is here to stay,” says Phil Amaral, Territory Manager at Flanagan Foodservice, in defining local.