Along with maple syrup, fiddle heads and rhubarb, asparagus is a harbinger of spring, a clarion that the winter is behind us and fresh produce is ready to roll out consistently. There aren’t many chefs – or restaurant patrons who really care about good food – who don’t look forward to asparagus season.
This year, chefs are reinventing the earthy root vegetable and helping beet haters face their phobia and reap the rewards.
Beets are a powerhouse full of fiber, antioxidants, vitamins and minerals like folate, vitamin C, calcium, iron and magnesium. By introducing beets in new ways, you can tap into one of this year’s hippest and healthiest foods.
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.
These simple plastic cards could be an important marketing tool – and revenue generator – at this busiest of commercial periods on the calendar.
Tasty, lean Ontario turkey combined with local mushrooms and fragrant thyme. Create a seasonal menu item that is made unique by its fresh Ontario ingredients.
Cool weather calls for comfort food. Pair this chowder with warm, crusty bread for a hearty starter or entrée.
The summer yields a good bounty of fresh and delicious produce that everyone loves.
And yet, it is fall that seems to get people excited and thinking about their favourite restaurants for great new menus and time spent there with friends and family.
But while the fall harvest is a tremendous offering to restaurant kitchens, the versatility of the produce is too often overlooked, according to Jackie Oakes, Marketing Manager at Flanagan Foodservice.
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.
For many restaurants, February 14 is the busiest day of the year.
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 other’s company.
The Super Bowl and food go together like, well, Tom Brady launching one to Michael Floyd. The big game is arguably the largest single sporting event on the planet.
That translates to millions of dollars in business for the city and state where the game will be played, and restaurants in Minneapolis, Minnesota will get a nice, tasty piece of the football pie on Sunday, February 4.