Internal marketing is the process of promoting your brand and products within your organization. In a restaurant, the internal communication between owners and employees is an important factor that contributes to the success of a restaurant. Restaurant operators who implement internal marketing programs recognize that their most valuable marketing media are the people who work for them.
Chef Connexion - Fall/Winter2018
How do you know when to use which type of cheese for the menu item at hand, for maximum efficiency and cost savings – and all while still exceeding customer expectations?
Do you want to bring more traffic to your restaurant? Are you looking to boost your brand awareness and engage customers online? Do you want to take your restaurant’s social media strategy to the next level?
If you answered ‘Yes’ to any of these questions, then running a social media giveaway may be right for you!
Where children prefer to dine, parents will follow. Kids have big influence on where their families choose to eat, and restaurants that meet their specific needs are better positioned to capture their repeat business.
Parents are always eager to find places where their children like the food, where they will eat healthy meals, and have a great time. By building loyalty, your pint-sized patrons will come back again and again – and they’ll bring their parents, families, and tell their friends, too.
In light of current trends, and especially during these cooler weather months, hot desserts are, well…they’re hot. Consumer interest in innovative takes and ethnic twists on dessert continues to be on the rise. Surpass customers’ expectations by including an array of Dutch-style pancake offerings from Cérélia to create sweet treats (and a few savoury dishes) for your menu. Here’s a selection of tips and ideas your customers will flip over.
Universally adored, dumplings are as diversified as Canada’s population and can fit into any restaurant's all-star lineup. With dumplings on the menu, your customers are one bite away from a series of world flavours providing a big win for your team.
With the rise of ethnic-influenced street eats, dumplings are breaking out as the new versatile dish that crosses many cultures, from the traditional Asian-influenced dumpling and soup dumplings to more adventurous takes with innovative, spicy fillings.
According to the Coffee Association of Canada, coffee is the most commonly consumed beverage among Canadians. In fact, in 2017, 71% of Canadians, aged 18 to 79, consumed more coffee than tap and bottled water, tea, alcohol, milk beverages, juice, pop and other drinks. That’s a lot of joe!
Every week, Dine Safe Peel publishes on the Dine Safe website a list of foodservice establishments that have been closed, or issued conditional warnings of closure, and the violations that have been cited.
Inspection results identify restaurants, cocktail bars/beverage rooms, bakeries and QSRs across Brampton and Mississauga, Ont. deemed by Peel Health Inspectors to be in violation of the Ontario Food Premises Regulations.
As a little girl on the Blood Reserve in southern Alberta, Shantel Tallow watched her elders prepare food the traditional Blackfoot way from what they had hunted and gathered. “Those lessons of respecting the ingredients and appreciating the food are in me,” she says. “Those lessons helped me become who I am today.”
Remember Meatless Mondays? Well now, meatless days are taking over the calendar. Meatless proteins – both plant-based and meat-substitutes – are here and on the move.
Cooler months are the top time for hearty broths, chowders and gumbos. After all, who doesn’t love a delicious bowl of soup with some bread on the side on a brisk fall or winter day?
Kristen Storer, vice-president of marketing and operations with Greenbridge Foodservice, answers some top questions about the program.
Opening a new restaurant requires good decision-making, the kind of decision-making critical to avoiding pitfalls along the way. Here are some of the most common missteps new owners make when opening a new restaurant:
Eating out is a whole body and mind experience. Sure, the food brings in the diners, but the experience continues in places you might not normally consider, such as behind the privy door. You know, that place.
So, what’s behind your bathroom door? And if you think your WC doesn't matter, think again. People talk/text/message/post about the good, the bad and the ugly. Never mind the stinky. If renovations are not in the budget to make your washrooms veritable palaces, what can you do? Simply use good sense – in fact, use all five senses for a well-planned and maintained bathroom.