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food and beverage Amanda Ray, Chef de Cuisine, Biff’s Bistro Restaurant operations
The pros and cons of new beer-related technology
Over 10,000 years of history is not something to be ignored when it comes to beer. If you looked at the development...
Scott Morison, President & CEO, Browns Restaurant Group
Scott Morison considers himself a restaurateur first and a businessman second. As his company Browns Restaurant Group explodes...
Three critical steps for introducing new technology
Keeping in mind that the same piece of technology could have a dramatically different effect on guests, here are three critical steps for introducing...
The reach of social media in Canadian foodservice
The five to 10 per cent of your customers who are actively following your restaurant on social media is likely to be comprised of...
Today's features, sponsored by Kraft
Study reveals Canada will increase consumption of imported wines
National Restaurant Association identifies top trends for the U.S. restaurant industry in 2015
Canadian consumers are eating healthier at restaurants but their definitions of health are changing
 

 

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Tip of the Week

TIP OF THE WEEK

Be innovative with your menu
With the menu offerings being so important to repeat business, restaurant operators need to be more innovative. In addition to regular menu items, offer signature items, prix-fixe options, seasonal and daily specials. More

   

 

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