With a cooler breeze in the air, favourite fall flavours are back on restaurant menus. Though appetizers, entrées and desserts typically get the love when it comes to seasonally updating your menu, brunch offers the perfect opportunity to celebrate the new season.
The Super Bowl and food go together like, well, Tom Brady launching one to Julian Edelman. 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 Atlanta, Georgia will get a nice, tasty piece of the football pie on Sunday, February 3. However, your restaurant can share in the party even if it is located in a different time zone and a different country.
It’s no surprise that the three most popular turkey items on Canadian menus are wraps, club sandwiches and burgers.
Although these favourite dishes are enjoyed by many, why not surprise your guests with a festive turkey dish that embraces the heartiness of the holiday season.
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.
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.
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.”
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.
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.
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.