Help your customers beat the heat this summer with innovative and inspiring dishes. Use local and seasonal ingredients and create refreshing recipes. Introduce cold soups on your menu: they’re fun, nutritious and different. The following ideas are just a sample of some tried and true summer hits.

summer menu

Those of us lucky enough to have outdoor space at our restaurants long for summer weather so that we can delight guests with refreshing open air meals and showcase our lovely exteriors.  Indeed, there are few dining settings more intimate, enjoyable and guaranteed to bring throngs of people to your eatery than an al fresco option. However , in order to make this ideal culinary setting a reality, there are a number of steps that should be taken to make your restaurant patio or deck into the perfect outdoor meal setting.

restaurant patio

So you want to open  your own restaurant? Many waiters, chefs, and others who share a delighted interest in gastronomy, often have dreams of opening a restaurant of their own -- or sharing a venture with a partner. Some soon to be restaurateurs decide to leave their big job in the corporate mill to go back to an earlier period in their life, a much simpler time, where they worked in the restaurant industry.

As a restaurateur, chef or general manager, you are likely a food industry expert with many years experience in your field. Why then would you possibly want or need to hire a culinary consultant?

The Michelin Star Award Process: explained!

Most people are familiar with the concept of the Michelin star, that prestigious and highly coveted award bestowed upon Europe’s finest restaurants. However, very few people know the history of the award or how star designations are determined. This article will provide a brief explanation of both in order to clarify this mysterious concept.

Just fifteen years ago, the idea of a celebrity chef in the U.S. was unheard of. The only culinary personalities of which Americans might have been aware were Julia Childs and Martha Stewart. However, starting with the founding of the Food Network in 1993, and likely fueled by increasing globalization which has increased diners´ food options and quality expectations, chefs started to gain media attention and wider public acclaim.

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