FoodService News Articles

FOODSERVICE NEWS SEPTEMBER 2009

Tue, 29 Sep 2009 12:37:00 EST

FoodService News - Digital Edition

THE WINE SELLER

Tue, 29 Sep 2009 12:31:00 EST

WHY IS SODIUM DIOXIDE IN MY WINE?

FIRST IMPRESSIONS

Tue, 29 Sep 2009 12:31:00 EST

6 WAYS TO INCREASE REPEAT BUSINESS

STRATEGIES FOR SUCCESS

Tue, 29 Sep 2009 12:30:00 EST

POSITIONED FOR SUCCESS

WHAT'S THE BIG IDEA?

Tue, 29 Sep 2009 12:30:00 EST

RESTAURANT PROMOTION: DON�T BE SCARED BUT BE PREPARED

IN THE PINK

Tue, 29 Sep 2009 12:22:00 EST

WATERMELON CHERRY MOJITO

PANCETTA & PORTOBELLO MUSHROOM CAESAR PASTA SALAD

Tue, 29 Sep 2009 12:18:00 EST

Pancetta & Portobello Mushroom Ceasar Pasta (Recipe)

MCDONALD�S GREEN REVOLUTION: A CASE STUDY

Tue, 29 Sep 2009 11:26:00 EST

McDonald�s has always been on the forefront of innovation.

AUTOMATING RESTAURANT MARKETING ACTIVITIES

Tue, 29 Sep 2009 11:23:00 EST

As times get tougher restaurants are searching for cost-effective marketing options to build awareness of their brand and develop a loyal client base.

HEAT STRESS AWARENESS

Tue, 29 Sep 2009 11:22:00 EST

If the body gains heat faster than it can get rid of it, serious and potentially fatal heat illnesses may occur.

LIGHTS OUT: WHAT TO DO IN A POWER FAILURE Read more: http://www.foodservicenews.ca/template/feature/archives/crisis_management.asp#ixzz0SVdkWRii

Tue, 29 Sep 2009 11:20:00 EST

When the lights go out it can have a huge impact on restaurant operations, customers and revenues.

SUPER AUTOMATIC ESPRESSO MACHINES

Tue, 29 Sep 2009 11:16:00 EST

This coffee centre takes whole beans and transforms them into the perfect 'cup of joe.'

SUGAR, SPICE AND EVERYTHING NICE

Tue, 29 Sep 2009 11:06:00 EST

�Tis the season for syrups and these 10 are a must for any holiday beverage list.

TRENDING UP WITH ETHNIC FARE

Tue, 29 Sep 2009 11:02:00 EST

Ethnic food consumption is on the rise and so too are these unique ingredients and goods.

WHITE SPOT HITS THE TOP SPOT

Tue, 29 Sep 2009 10:06:00 EST

The chain�s Red Seal chef certification program is the first of its kind offered in-house by a restaurant.

KIWI

Tue, 28 Jul 2009 10:11:00 EST

Despite its size and fuzzy outer skin, kiwifruit is actually a berry. Here are some other quick facts about kiwi.

NRA HONOURS 2009 KITCHEN INNOVATIONS AWARD RECIPIENTS

Tue, 28 Jul 2009 10:11:00 EST

The Kitchen Innovations awards program showcases the most innovative commercial kitchen equipment available today as judged by an independent panel of experts, including food facility consultants, multi-unit executives and leading designers. This year�s awardees will enhance productivity, save energy and water, speed up prep and cooking times and maximize space and functionality in the back-of-the-house.

THE PERFECT TIME FOR TEA

Tue, 28 Jul 2009 10:10:00 EST

Long a favourite for home consumption, tea is growing in popularity in food service. But what�s driving this increased interest?

DESSERTS: TRIED AND TRUE

Tue, 28 Jul 2009 10:09:00 EST

Chef, food writer and larger than life personality, James Beard, once said, �A gourmet who thinks of calories is like a tart who looks at her watch.� As a key figure that brought French cooking to North America in the 1950s, Beard knew a few things about the wonders of butter, cream, sugar, eggs and chocolate.

BRAND EVOLUTION: MANCHU WOK CASE STUDY

Tue, 28 Jul 2009 10:08:00 EST

In 2008, Manchu Wok decided it was time to evolve its brand to stay current, move ahead of the competition and maintain its status as the largest Chinese fast-food operation in North America.

CAPITALIZING ON TAKEOUT OPERATIONS

Mon, 22 Jun 2009 12:15:00 EST

CAPITALIZING ON TAKEOUT OPERATIONS By Diane Chiasson Today�s fast-paced lifestyle has pushed the home meal solutions market into the next stratosphere. In the past decade, we have witnessed the emergence of a new line of ready-to-eat fresh and healthy meals that are available in supermarkets, some convenience stores and select specialty food stores. Some full-service restaurants are also offering these takeaways, a good indicator home meal solutions are no longer just a fad but here to stay.

ASPARAGUS

Tue, 28 Jul 2009 09:35:00 EST

A summertime favourite, here�s the goods on one of nature�s good foods.

THE WINES OF ZIND-HUMBRECHT

Mon, 22 Jun 2009 12:11:00 EST

THE WINES OF ZIND-HUMBRECHT By Mark Cuff The domain of Zind-Humbrecht was established in 1959, with the union of family-owned properties Zenon Humbrecht and Emile Zind following the marriage of L�onard Humbrecht and Genevi�ve Zind. It is known as one of if not the best producers of wine in Alsace, a small region in eastern France located on the west bank of the upper Rhine.

JUST ONE CHANCE

Mon, 22 Jun 2009 12:10:00 EST

JUST ONE CHANCE By David Swanston It happens in an instant. A lasting impression is created that affects the public�s attitude toward your business. You have one chance to make a positive first impression that can win over new customers or affirm a person�s intent to use your services. A bad first impression can give people a reason to question your credibility and professionalism, which can cost you business.

BUSINESS EXPANSION: COPING WITH GROWING PAINS

Mon, 22 Jun 2009 12:09:00 EST

BUSINESS EXPANSION: COPING WITH GROWING PAINS By Patti Hone Thinking of expanding your business? If so, what do you need to consider before embarking on this journey? And are you ready for the �pain� with the �gain?�

WORK-SHARING: AVOIDING LAYOFFS IN TOUGH TIMES

Mon, 22 Jun 2009 12:08:00 EST

Canada�s Economic Action Plan is strengthening benefits for workers by extending and easing access to Work-Sharing agreements so more Canadians can continue working while companies experience a temporary slowdown during these tough economic times.

CHANGE THE MENU ON PESTS

Mon, 22 Jun 2009 12:07:00 EST

Restaurant menus often change with the seasons and so does pest activity. Pests thrive in warmer months and restaurants generally have all the right ingredients for pests to survive and thrive � namely, food, water and shelter. To ensure pests don�t make a restaurant appearance this summer, be proactive. Remove elements that can attract insects instead of waiting to react once pests are established.

POS SOLUTIONS: 10 TIPS FOR SELECTION

Tue, 28 Jul 2009 09:42:00 EST

POS SOLUTIONS: 10 TIPS FOR SELECTION By Marie-Eve Morin Whether restaurateurs want to increase the profitability of a single location or coordinate operations of an entire chain, a point-of-sale (POS) application can help them meet specific goals, so long as they select the tools best-suited to their circumstances. Here are 10 points to keep in mind when shopping for a POS system.

SPIRIT PAIRING MEAL PLEASERS

Tue, 28 Jul 2009 09:41:00 EST

SPIRIT PAIRING MEAL PLEASERS By Nathan Cameron & Shane Waite Like chefs who have an intimate knowledge of the ingredients in their kitchen, it is essential that mixologists today have a deep understanding of the enormous range and subtleties of flavours that stock their bar.

HEINZ: MORE THAN JUST KETCHUP

Tue, 28 Jul 2009 09:37:00 EST

Established in 1909 in Leamington, Ont., Heinz Canada has grown tremendously since its first manufacturing plant began producing bottled horseradish � the company�s premier product offering. Today, Heinz is a leading marketer and producer of foods (both retail and food service) in three categories � ketchup and condiments, convenience meals and infant feeding.

BEHIND THE MENU: THE EVOLUTION OF RESTAURANT DISHES

Tue, 28 Jul 2009 09:39:00 EST

By Stokely Wilson Restaurant menus are continually evolving and adapting to seasons, trends and customers� needs. Creating fresh and mouthwatering selections keep guests coming back for more. Recipe development is an extensive process and instrumental part of a restaurant�s success. The key is knowing the brand, clientele and maintaining invaluable relationships with suppliers.

FOODSERVICE NEWS GOLDEN AT KRW AWARDS

Thu, 04 Jun 2009 12:51:00 EST

FoodService News triumphed at the 2009 Kenneth R. Wilson (KRW) Awards, taking top honours for Best Website of the Year. A newly added category, the gold award winner � www.foodservicenews.ca � was recognized for consistently posting relevant, informative and quality editorial content, the website�s visual appeal, ease and clarity of navigation and successful visual integration of advertising elements.

VENTLESS DEEP FRYERS: SIMPLICITY A STRONG SELL

Tue, 28 Jul 2009 09:42:00 EST

When purchasing a fryer, there are four key points operators need to consider: ease of operation, volume or output, footprint and upfront and ongoing investment. One of the greatest innovations is the ventless fryer, which appeals to smaller and independent operations. With self-venting units, the costly installation of a hood fan, fire suppression system and a ventilation system is avoided.

MAPLE SYRUP

Mon, 22 Jun 2009 12:01:00 EST

Maple syrup is quintessentially Canadian. A sweetener made from the sap of maple trees, 85 per cent of the world�s maple syrup is produced in Canada. All maple syrup sold in Ontario must be graded. There are two grades categorized by colour � Canada #1 and Canada #2. Flavours can vary greatly between grades and from one producer to the next.

THE COFFEE FACTOR

Tue, 28 Jul 2009 09:41:00 EST

By David Gargaro Tuesday, May 19, 2009 One of the surest ways to ruin a meal is to introduce a sub-par element into an otherwise enjoyable dining experience. Food service operators can offer great service in a meticulously designed restaurant, provide a delicious meal paired with excellent wine and then complete the meal with a sumptuous dessert but all will be erased if a below average cup of coffee is served.

ORGANIC CHOCOLATE: A GUILT-FREE INDULGENCE

Tue, 28 Jul 2009 09:40:00 EST

The organic and natural food movement is beginning to flourish as more consumers are drawn into the category. Available in many varieties, such as chocolate bars, hot chocolate, ice cream and baking chocolate, organic chocolate is intensely flavourful. It contains only the purest ingredients, such as real, undiluted vanilla and cocoa butter, which melt cleanly in the mouth.

QUEEN�S UNIVERSITY PROVIDES FOOD FOR THOUGHT

Tue, 28 Jul 2009 09:38:00 EST

By Jeff Drake Tuesday, May 19, 2009 The �green� movement has taken root at Queen�s Hospitality Services. Just one of several departments at Queen�s University committed to creating a more sustainable campus, the Hospitality Services division is taking formidable steps to reduce its ecological footprint.

MARKETING IN RECESSIONARY TIMES

Wed, 06 May 2009 11:58:00 EST

Bad economic times are here and maintaining sales stability and growth or holding off the decline can be a major marketing challenge. If a restaurant concept has a fatal flaw, this is the time it will show; however, the well-managed ones are still holding their own.

PATIO HAIR, MENU FLAIR

Tue, 05 May 2009 17:07:00 EST

By Andrea Civichino Tuesday, May 5, 2009 In spring and summer everything seems better when it is done outside and that includes eating and enjoying food. Whether it is getting together drinks and appetizers after work or having a relaxing meal underneath the stars, restaurant patios need to be decorated and cared for just as much as the inside of the restaurant.

TRICKS OF THE CASH-HANDLING TRADE

Tue, 05 May 2009 14:05:00 EST

It seems the summer season is fast approaching and restaurateurs are gladly opening their patio doors to consumers looking to dine outside. Along with greater food and beverage sales comes an increase in the number of cash transactions and, subsequently, the risk of inadvertently getting stuck with counterfeit notes. This begs the question: How can food service operators prevent counterfeiting losses from eating up their hard earned profits?

FoodService News April 2009 - Digital Edition

Mon, 22 Jun 2009 11:58:00 EST

In this issue, you�ll read about:

The two most popular types of shrimp � black tiger and vannamei white � as well as how to make knowledgeable purchasing decisions with regards to shrimp;

Creating a perfect wine and cheese pairing menu; and

The growing popularity of gluten-free goods to satisfy customers� cravings for allergy-free foods.

PLUS A look at the top 10 trends that emerged from the 2009 CRFA Show � Canada�s largest trade show for the hospitality industry.

THERE�S NOTHING DRY ABOUT DRY SODA

Wed, 20 May 2009 12:08:00 EST

Set to celebrate its fifth year in operation in roughly eight months time, Dry Soda Co. has come a long way since it was born in 2005. Based in Seattle, the modern alternative soda company expanded internationally in fall 2008, and is making significant headway across Canada. This is good news as founder Sharelle Klaus is getting ready to add another flavour to the sophisticated beverage line.

CRFA SHOW SHOWCASES NEW PRODUCTS, INNOVATIONS

Wed, 20 May 2009 12:07:00 EST

The 2009 CRFA Show was an unqualified success for the food service and hospitality industry. Attracting close to 12,000 visitors, exhibitors showcased a number of innovative new products, services and innovations.

PREVENTING HAZARDS

Tue, 28 Jul 2009 09:39:00 EST

PREVENTING HAZARDS By Carola Hicks Excellent occupational health and safety policies are good for workers and food service operators� bottom lines. A commitment and proactive steps to workplace safety make good business sense and contribute to keeping workers happy and healthy.

A FROZEN EXPLOSION

Wed, 20 May 2009 12:08:00 EST

A FROZEN EXPLOSION By Tara Wong Summer is just around the corner and the demand for soft serve, frozen yogurt and frozen beverages is on the rise. Here are four categories of cold food equipment to help food service operators produce the most profitable frozen desserts and beverages while satisfying customers� cravings as the temperature rise.

SEAFOOD APPETIZERS: GETTING BACK TO BASICS

Wed, 20 May 2009 12:07:00 EST

EAFOOD APPETIZERS: GETTING BACK TO BASICS By Paul Foster von Kalben There is no shortage of seafood appetizer options. At a glance, the plethora promises to add an element of diversity and even exotic flair to a menu. The sheer multitude of products means there is something for just about any restaurant operation � casual right up to fine dining.

THE ORGANIC MARKETPLACE: UNDERSTANDING THE LATEST REGULATIONS

Tue, 14 Apr 2009 15:16:00 EST

THE ORGANIC MARKETPLACE: UNDERSTANDING THE LATEST REGULATIONS By Stephane O�Neil On June 30, the new Organic Products Regulations will come into effect, making the Canadian Organic Standards. Forming the basis of a federally regulated system for organic agriculture in Canada, these regulations aim to protect consumers against false and misleading organic claims.

Marketing 101: Define your product, determine your audience and motivate them to buy through a targeted brand.

Tue, 14 Apr 2009 13:20:00 EST

RAINING & ADVANCEMENT: ATTRACT THE BEST By Heather Kennedy Marketing 101: Define your product, determine your audience and motivate them to buy through a targeted brand. If you deliver a quality product, positive reviews will spread, satisfied customers will become repeat buyers and success will be yours. Advertise a piping hot pizza, crisp salad or mouth-watering dessert and hungry customers will be lined up out the door. Seems simple enough but in the food service realm there is more to consider.

FIRST QUARTER WINE NEWS

Mon, 22 Jun 2009 12:01:00 EST

IRST QUARTER WINE NEWS By Mark Cuff Here is a summary of some of the most interesting recent events in the world of wine. THE SPEED OF POP Decanter reported a German scientist managed to register the speed of a cork as it leaves a champagne bottle. Never done before, Friedrich Balck of Clausethal Technical University found a vigorously shaken bottle of champagne, with a pressure of 2.5 bars, expelled its cork at 40 kilometres per hour (km/h). According to Balck, champagne corks can theoretically reach 100km/h. This would require three bars of pressure, achieved if the bottle was not shaken but left in the sun prior to opening.

DEVELOPING A BRAND IMAGE

Mon, 22 Jun 2009 12:00:00 EST

DEVELOPING A BRAND IMAGE By Diane Chiasson Branding is not just about a logo. It is about an entire operation and brings a level of trust to customers. Developing a strong brand is essential to the success of a restaurant or food service operation. Branding is especially important in today�s marketplace because, during a recession, people crave comfort and familiarity. They want to go someplace they recognize, know what they will get and pay.

THE BEST INTENTIONS

Mon, 22 Jun 2009 12:00:00 EST

THE BEST INTENTIONS By David Swanston Necessity is the mother of invention and these difficult economic times have created an environment that promotes creativity and innovation. Operators are seeking ways to attract new customers and keep existing clientele engaged. Many traditional marketing activities that were �good enough� in times of plenty are now not aggressive enough to achieve the desired response. Customers expect more from their service providers, so businesses must go to greater lengths to capture their attention.

IF ONLY I HAD A CRYSTAL BALL

Mon, 22 Jun 2009 11:59:00 EST

IF ONLY I HAD A CRYSTAL BALL By Patti Hone It doesn�t matter if your company is large or small, local or multinational. Everyone is facing branding challenges unimaginable even five years ago. When marketing and promotional efforts are not successful many companies wonder: Is it the economy? Or the competition?

PUBLIC HEALTH WARNING

Wed, 18 Mar 2009 11:49:00 EST

Toronto Public Health is warning merchants about a company selling food and water testing services.

PROPER VENTILATION: THE KEY TO SAVING ENERGY AND MONEY

Thu, 05 Mar 2009 13:22:00 EST

PROPER VENTILATION : THE KEY TO SAVING ENERGY AND MONEY By Thomas Christiansen Monday, February 16, 2009 Controlling and lowering costs makes good business sense at the best of times. However, in a slowing economy it becomes essential. The question is: Where and how much? Determining how much to cut is the more difficult question as you can only cut a certain amount before it impacts your customers� experience.

FOODSERVICE NEWS - MARCH 09 DIGITAL EDITION

Thu, 05 Mar 2009 11:02:00 EST

Delve into our digital edition featuring a new aesthetic with digital enhancements!

In this issue, you’ll read about:

* The benefits of Canadian bison and how to make it a part of your customers’ eating experience;

* Preparing the perfect cocktail to satisfy customers’ cravings for unique flavour combinations; and

* Preparing for a health inspection to avoid restaurant closure.

PLUS Our profile on André LaRivière, founder of the Green Table Network, an enterprising non-profit organization dedicated to helping the food service industry shift to sustainable business practices.

GREEN LABELLING MADE EASY

Tue, 14 Apr 2009 15:16:00 EST

GREEN LABELLING MADE EASY Tuesday, March 3, 2009 The CAN/CSA-ISO 14021 Environmental labels and declarations � Self-declared environmental claims standard specifically addresses the types of claims consumers are accustomed to seeing on packaging.

WALK-IN REFRIGERATION: DON�T GET LEFT OUT OF THE COLD

Wed, 15 Apr 2009 09:21:00 EST

WALK-IN REFRIGERATION: DON�T GET LEFT OUT OF THE COLD Tuesday, March 3, 2009 So you�re ready to expand your refrigeration capacity. Sounds easy enough, right? It is if you take the time to work with a refrigeration supplier that can customize a unit to fit your operation�s specific needs.

BITE-SIZE SNACKS BIG ON TASTE

Tue, 14 Apr 2009 16:14:00 EST

BITE-SIZE SNACKS BIG ON TASTE By Rob Giguere Friday, February 27, 2009 Samplers, small plates, tapas and mezzes. From fast-food to fine dining, restaurants are exploring ways to satisfy customers� snack attacks. In a price pressured economy, �bite-size� snacks may be the solution to filling seats. For customers, the experience of eating out provides a sense of luxury. Offering downsized options with great flavours and lower pricing provides guests an affordable indulgence. It also helps restaurateurs keep food costs under control.

T�S EASY BEING GREEN - VIDEO

Thu, 26 Feb 2009 17:17:00 EST

T�S EASY BEING GREEN The Green Table Network helps restaurants take measurable steps towards sustainability.

GATHER AROUND THE GREEN TABLE

Fri, 17 Apr 2009 16:48:00 EST

GATHER AROUND THE GREEN TABLE Photos courtesy Dominic Schaefer Photography Thursday, February 26, 2009 Founded in 2007, by ex-CBC radio producer, food journalist and former chef, Andr� LaRivi�re, the Green Table Network is an enterprising non-profit organization dedicated to helping the food service industry shift to sustainable business practices.

THERE�S NO HOCUS-POCUS WITH BIODYNAMIC WINE

Thu, 26 Feb 2009 14:37:00 EST

THERE�S NO HOCUS-POCUS WITH BIODYNAMIC WINE By Mark Cuff Friday, February 6, 2009 The industry is hearing a lot about organic wines and sustainable farming, mostly because there is a similar movement happening in the food industry. Generally, wine trends tend to follow food trends, and there�s a new one on the horizon � biodynamic wines. Just by its name, it sounds like it may be a wine that is genetically modified or manipulated but nothing could be further from the truth. Biodynamic wines are perhaps the most natural types of wine one could find. This type of wine is a little more expensive and the wine making process is the most intensive form of viticulture today.

8 STEPS TO CREATING AN EFFECTIVE MENU THAT SELLS

Thu, 26 Feb 2009 14:36:00 EST

8 STEPS TO CREATING AN EFFECTIVE MENU THAT SELLS By Diane Chiasson Friday, February 6, 2009 Having worked as a restaurant and retail consultant for the past 25 years for hundreds of restaurants, cafeterias, convenience and grocery stores as well as other types of food service operations, I can confidently tell you a well-written and well-designed menu is your most powerful merchandising and marketing tool. It is the only piece of marketing each and every one of your customers will read for certain, so developing a proper menu for your operation is crucial.

LAUNCHING A SERVICE ENHANCEMENT PROGRAM

Thu, 26 Feb 2009 14:35:00 EST

LAUNCHING A SERVICE ENHANCEMENT PROGRAM By David Swanston Friday, February 6, 2009 Achieving measurable improvements in service levels requires the commitment of all employees in the planning and implementation of new service initiatives. These efforts should focus on customers� service expectations and be coordinated as part of a broader planning program. In a past Strategies for Success column, the notion of strategically planning to achieve outstanding customer service was introduced. This article will focus on the first two steps of these programs, service enhancement teams and understanding customers� expectations.

TOUGH ECONOMIC TIMES: MARKET YOURSELF MORE

Thu, 26 Feb 2009 14:34:00 EST

TOUGH ECONOMIC TIMES: MARKET YOURSELF MORE By Patti Hone Friday, February 6, 2009 When the economy takes a downturn, marketing budgets in many cases are the first to get cut. As soon as we start to feel the crunch, it becomes tempting to start chopping expenses. But when it comes to marketing, try to resist the urge to cut � trim but don�t cut out marketing totally.

PROGRESSIVE WINE PROGRAMS

Mon, 13 Apr 2009 16:23:00 EST

PROGRESSIVE WINE PROGRAMS By Mark Cuff Thursday, February 26, 2009 The sky is falling or has already fallen depending on how the ongoing global economic slowdown is affecting you. That being said, people still have to eat and, regardless of income bracket, nothing beats a night out to give the downtrodden mood a boost. Food and liquor are the most accessible luxuries � anyone can indulge in both on some level, depending on taste and pocket depth.

9 FACTORS TO CONSIDER BEFORE LIGHTING UP

Mon, 13 Apr 2009 15:59:00 EST

9 FACTORS TO CONSIDER BEFORE LIGHTING UP By Diane Chiasson Thursday, February 26, 2009 Over the years, lighting has become an increasingly important issue in the overall design scheme of both homes and businesses. We used to just simply screw in a light bulb or install some fluorescent tubing on the ceilings and call it a job done.

SURVIVING THE ECONOMIC STORM

Mon, 13 Apr 2009 14:59:00 EST

SURVIVING THE ECONOMIC STORM By David Swanston Thursday, February 26, 2009 The current global economic troubles have not spared the Canadian hospitality marketplace. Operators across the country are feeling the effects of consumers having less disposable income and becoming more discerning about their entertainment and food service spending.

ADVERTISING: A WISE INVESTMENT

Mon, 13 Apr 2009 14:45:00 EST

ADVERTISING: A WISE INVESTMENT By Patti Hone Thursday, February 26, 2009 If you�ve watched any television in the last few months you�re probably thinking, �Why bother marketing my business?�

THE COOKS QUALIFICATION FRAMEWORK

Thu, 26 Feb 2009 12:49:00 EST

THE COOKS QUALIFICATION FRAMEWORK By The Canadian Tourism Human Resource Council Thursday, February 26, 2009 Skilled workers are vital to increased productivity and competitiveness within the food service industry. There are currently many training and certification programs across Canada and around the world. The qualified individuals who emerge from these programs provide skilled labour, boost productivity and deliver a high standard of service and product.

A TOAST TO ICEWINE

Fri, 17 Apr 2009 16:49:00 EST

A TOAST TO ICEWINE Photos courtesy Inniskillin/Stephen Dominick Thursday, February 26, 2009 Icewine is an intense, concentrated wine made from grapes that have naturally frozen while still on the vine. Most people think harvest will happen with the first frost; however, consistent temperatures of �8 C or colder are needed to freeze the natural water inside the grapes to meet VQA standards and be called icewine. This may take quite some time since grapes are 80 per cent water.

HUMAN RESOURCES AND THE NEW ENTREPRENEUR

Fri, 06 Feb 2009 11:27:00 EST

HUMAN RESOURCES AND THE NEW ENTREPRENEUR By The Canadian Tourism Human Resource Council Friday, February 6, 2009 Opening a new restaurant or food service establishment can be a daunting undertaking. According to Statistics Canada, only 60 per cent of new food service operations survive beyond their second year and only 22 per cent are still in business beyond the eight year mark.

MEASURING RESULTS ON YOUR INVESTMENT IN STAFF TRAINING

Fri, 06 Feb 2009 11:26:00 EST

MEASURING RESULTS ON YOUR INVESTMENT IN STAFF TRAINING By The Canadian Tourism Human Resource Council Friday, February 6, 2009 While high turnover has long been a dilemma for food service operators, the added burden of a shrinking labour pool has everyone looking for new ways to attract and retain qualified staff.

ACCESSIBILITY IN THE WORKPLACE

Fri, 06 Feb 2009 11:25:00 EST

ACCESSIBILITY IN THE WORKPLACE By The Canadian Tourism Human Resource Council Friday, February 6, 2009 One solution to the current labour shortage is to recruit employees from outside traditional labour pools.

CURB YOUR ABSENTEEISM

Fri, 06 Feb 2009 11:25:00 EST

CURB YOUR ABSENTEEISM By The Canadian Tourism Human Resource Council Friday, February 6, 2009 Absenteeism is a difficult workplace issue to deal with, particularly in the food and beverage industry where an absent employee�s responsibilities must be covered.

GAS-FIRED COOKING EQUIPMENT: A NATURAL LEADER OVER ELECTRIC

Tue, 03 Mar 2009 11:34:00 EST

GAS-FIRED COOKING EQUIPMENT: A NATURAL LEADER OVER ELECTRIC By David Furdas Friday, February 6, 2009 More recently, the food service industry has witnessed major improvements in natural gas-fired commercial cooking equipment. Ongoing improvements are geared towards making gas-fired commercial equipment more efficient, productive, affordable and easier to use and keep clean. The industry is switching to natural gas mainly due to the constant increase in the cost of energy, especially electricity. As a result, consumers are looking to utilities for solutions to lower their energy costs. Switching to natural gas is one of the solutions as the cost per unit energy of natural gas compared to electricity is much lower.

THE COMEBACK KID: CANADIAN BEER MAKING A MOVE

Thu, 26 Feb 2009 10:29:00 EST

THE COMEBACK KID: CANADIAN BEER MAKING A MOVE By Lucie Grys Friday, February 6, 2009 With the overwhelming success of tastings, flights and pairings, wine has long surpassed beer as the imbiber�s beverage of choice. But thanks to a profusion of locally produced seasonal and flavoured products, beer is making a big comeback.

NOT JUST ON FRIDAYS: TODAY�S SEAFOOD TRENDS

Fri, 27 Feb 2009 11:14:00 EST

NOT JUST ON FRIDAYS: TODAY�S SEAFOOD TRENDS By Lucie Grys Friday, February 6, 2009 Fish isn�t just for Fridays anymore. As more people hop on the healthy bandwagon and become educated about what they are eating, seafood is taking centre stage on many restaurant menus.

CLOTHING MAKES THE ESTABLISHMENT

Tue, 05 May 2009 17:07:00 EST

CLOTHING MAKES THE ESTABLISHMENT By David Gargaro Friday, February 6, 2009 Branding is an important part of building a successful business. It should occur at every point of contact between your restaurant and customers. Because employees spend the most time with customers, turning them into representatives of your brand makes a lot of sense. The restaurant uniform makes this goal easier to achieve.

GREEN PEST CONTROL IN RESTAURANTS

Fri, 06 Feb 2009 11:19:00 EST

GREEN PEST CONTROL IN RESTAURANTS Friday, February 6, 2009 Insects are enjoyed as snacks and delicacies by most people around the world, except North America. Yes, ants, termites, locusts, beetles, caterpillars and even moths are consumed regularly throughout vast areas of the planet. Large ants are a delicacy in Colombia, bees are cherished in Thailand, cicada bugs are found on the menus of top French restaurants and all kinds of insects are eaten in China � not only for their taste but for their believed medicinal properties.

HEAD WEST TO SUCCESS: MENU REINVENTION

Wed, 06 May 2009 11:58:00 EST

HEAD WEST TO SUCCESS: MENU REINVENTION By Mark Jenson Friday, February 6, 2009 They are rarer than a mild-mannered chef � those moments when an idea strikes and makes complete business sense. When they do, hold on tight. It�s a wild ride.

FOOD SAFETY SURVEILLANCE

Wed, 15 Apr 2009 14:57:00 EST

FOOD SAFETY SURVEILLANCE By Kevin J. Freeborn Friday, February 6, 2009 The enemy surrounds you � they attack more than eight million Canadians each year. You can�t see, hear, smell or taste them as they are invisible to your senses. So how do you defend against them? You need to establish surveillance and detection procedures to prevent, eliminate or reduce the enemy contaminants to safe levels. In short, you need to monitor your critical control points.

FOOD CRISIS MANAGEMENT

Tue, 05 May 2009 14:04:00 EST

FOOD CRISIS MANAGEMENT By Lucie Grys Friday, February 6, 2009 It seems every day the news brings a harrowing story about another outbreak of listeriosis, salmonella or E-Coli in the food supply. The past few months, in particular, have been a trying time for the food industry as reports of illness and death have been unbridled. Whether the issue is with meat, baby formula or even pet food, food safety is no laughing matter. How your business handles a potential crisis can have dire consequences.

FEATURE: MOOKING MAGIC

Thu, 26 Feb 2009 14:28:00 EST

ROGER MOOKING�S FULL OF SOUL Behind the scenes with one of Toronto�s premier chefs and host of Food TV�s Everyday Exotic. By Shayne Stephens Friday, February 6, 2009