Blog posts tagged with 'restaurants'

When I first started learning about the restaurant and foodservice industry, I was surprised and intrigued by the psychology and strategies behind menus. Never having thought about it, I assumed chefs and owners thought up menus based solely on food costs and what their specialities are. But as I have begun researching more and more on this industry as a whole, I’ve become more and more intrigued with the practice of optimizing menus.

Having taken a little psychology in school I already had a basic understanding that colours play a role in how much or how little food we eat. I had no idea that there was such a thing as menu optimization though and the role language plays in that practice. For those who are fuzzy on what menu optimization is – it is the practice of optimizing the dishes on your menu to squeeze out as much profit and value as possible for your restaurant. Not only is it a topic that RestaurantCentral.ca, the official website of Canadian Restaurant & Foodservice News magazine, continually writes about; the topic also has entire companies devoted to helping restaurants identify and actively promote items that are most relevant to their customer base to earn margin.

I ran across an article over the weekend from KitchenDaily.ca – a website dedicated to culinary inspiration for the everyday chef. The article focuses on educating consumers on the language that restaurant’s use in menus. As I was reading this it occurred to me that instead of reading this article from a consumer’s point of view, I could take this article and ensure that restaurants were using this language to optimize their menus properly. For example, the article mentions that “expensive restaurants are 15% more likely to reference where their ingredients originate from”. If you’re looking to increase your prices, ensuring that you include that use Kobe Beef from Japan on your menu will help justify the price increase. Also, think global in terms of your specials as those menu dishes tend to allow for higher prices to be charged. To read the rest of the article, head over to kitchendaily.ca.

Crystal martini glasses are often used in high-end restaurants, golf courses and event venues to reflect and enhance the atmosphere. But if a restaurant or event venue is either opening for the first time or looking to create a more luxurious look, one of the things that is extremely important is budget. With profit margins slim and breakage costs to be factored in, operations managers, chefs and foodservice operators / owners often ask "How much do crystal martini glasses cost in Canada?"

This blog post attempts to round up the range of costs associated with purchasing crystal martini glasses so purchasers can budget appropriately.

The cost of crystal martini glasses varies tremendously depending on the look and size of glass you want. Martini glasses in Canada generally come in a 5oz – 10oz volume and are made of either lead-free crystal or lead crystal. (If you're interested in learning more about the difference between lead-free crystal and lead crystal, refer to our earlier blog post here). Price also depends on whether the glass has been hand cut, hand blown, or machine made. Machine made martini glasses allow for a more uniformed and consistent shape while hand blown crystal can have shape inconsistencies (though most are hard to tell with your naked eye). Hand blown also tends to be much more expensive because they're often blown through highly paid highly skilled craftsmen. Hand cut refers to the grooves cut in the crystal creating patterns that catch the light and eye. A crystal martini glass therefore varies in price from $2.85 wholesale up to $112.50 retail.

Shipping prices for crystal martini glasses are calculated based on the shipping cubic measurements instead of the weight – because glasses are mostly air and take up more space. You would be looking at a minimum of $1.40 per glass.

Hopefully this blog post helps with your budgeting when looking to purchase crystal martini glasses.

Picture courtesy of Frog Prince Paperie

Appetizer spoons will vary in cost depending on a few factors – shipping, volume (i.e. how many you are ordering), and the material of the product. Appetizer spoons can either be porcelain in material or melamine. I've seen both and it's really a matter of personal preference as both are safe for food use. Melamine will naturally be slightly less weight than porcelain but porcelain can hold food at a cold or hot temperature for longer periods. Porcelain appetizer spoons range in cost from $0.60 to $3.82 each without taxes or shipping. Melamine appetizer spoons range in cost from $0.73 to $2.22 each spoon without taxes or shipping.

Shipping for either porcelain or melamine appetizer spoons would be fairly minimal. As an example, shipping 50 wonton spoons from Toronto, ON to Vancouver, BC would add less than $0.50 per spoon for shipping.

Our Pearl White Dinnerware line has always been our lowest priced white dinnerware line but we weren't completely happy with the consistency and quality our manufacturer was producing. For those who are new to this blog or our company, consistency of the product and quality of the product is something we constantly strive for. Some would say we can be a little fanatic about it – stress testing our folding tables and event chairs to ensure they are a high quality.

Our customers are some of the biggest and most well-known party rental companies in Canada so we understand the need for porcelain plates that the rental customer will be happy with while also holding up over time allowing for a recoup and potential profit on a rental company's initial investment. But our original manufacturer of Pearl White Dinnerware wasn't holding up to our standards of quality – so we went looking for another manufacturer that could meet them.

I'm pleased to announce we've found another manufacturer that, based on our due diligence, should allow us to offer Pearl White dinnerware to our customers without the flaws that existed previously. What our customers should expect moving forwards is a great value, low cost dinnerware line that allows them to offer their customers white dinnerware to rent for their events.

And I’m also pleased to announce that we’re back in stock on all of the Pearl White Dinnerware set:

• 10.25" white round dinner plates – Wholesale Price: $1.80 each
• 9" white round salad plates – Wholesale Price: $1.15 each
• 7.5" dessert plates – Wholesale Price: $1.05 each
• 6" side plates – Wholesale Price: $1.00 each
• Rim Soup Plates – Wholesale Price: $1.75 each
• 6" Bowls – Wholesale Price: $1.00 each
• Soup Plate – Wholesale Price: $1.75 each
• Can Cup and Saucers – Wholesale Price: $1.50 a set
• Bell Cup and Saucers – Wholesale Price: $1.50 a set

Looking for new specials to offer for the fall / winter season? What about doing a limited time offer special on risotto? Risotto is not only what I would consider an adult comfort food but can be a low cost menu item made wonderful with some white wine and seasonal vegetables.

If you have risotto bowls on hand this is an easy special to consider. Risotto bowls are one of those versatile restaurant dishes that can not only be used for risotto but also for stacked salads or interestingly plated main entrees.

To help get your inspiration juices flowing I’ve rounded up some restaurant-worthy recipes that can be easily featured in a risotto bowl of your choosing. Check them out below:

Risotto with Parmesan Peas by Chef Michael Smith

Parmesan cheese…farm fresh peas…..white wine…have I got your attention yet? Chef Michael Smith is known for his simple, healthy and fresh cooking style while being a passionate ambassador of the lovely Prince Edward Island and its resources. Risotto with Parmesan Peas is a fresh, delicious risotto worthy of a spotlight on the specials menu as a side or entrée.

Check out the full recipe here.

Sweet Vanilla Risotto with Poached Peaches and Chocolate by Chef Jamie Oliver

A twist on the classic risotto, and similar to a rice pudding, Chef Jamie Oliver once again innovates a risotto into a delectable dessert. Per his website, Jamie states that this recipe "...has to be one of the best rice puddings I've ever made! It's lovely served with the peaches, but you could also use apricots, strawberries or rhubarb."

Check out the full recipe here.

Cheddar Cheese Risotto by Chef Nigella Lawson

A grown up and (I’d like to think) sophisticated version of a classic and comforting macaroni and cheese, Chef Nigella Lawson has perfected this fall classic in risotto form. A perfect blend of sharp cheddar and starchy rice, this risotto is relatively easy to make (as far as risottos go!) and would pair perfectly with a delicious white wine.

Check out the full recipe here.

Stacked Caprese Salad by Chef Tyler Florence

Photo source: www.steamykitchen.com

A risotto bowl is still a bowl and as such is perfect for stacked salads or a seasoned salmon nestled on a bed of saffron rice. To switch up the recipes and if you don’t already have it on the menu, a stacked Caprese salad makes a great option plated on a risotto bowl. Chef Tyler Florence pairs succulent tomatoes with mild bocconcini cheese with the classic balsamic and olive oil for a simple yet scrumptious special.

Check out the full recipe here.

I hope these recipes spark your creativity in some of the options that exist for warm fall menu specials. And if you need a guinea pig, I also don't mind being the taste tester to your new inventions – just sayin'.