Foodie Solutions: Outdoor Dining Toolkit

Patio & Outdoor Dining TOOLKIT

Innovative tools and resources to help you capture outdoor dining traffic today and as the seasons change.

Ah, how we Canadians long for the warmth of summer! The long, chilly winters make us appreciate spring’s emergence even more, a sweet release from the cold. As the buds bloom, so do fresh menu ideas, and our hearts start to yearn for the delightful summer. We envision sun-drenched patios, delicious food, and frosty drinks. Our 2023 Outdoor Dining Toolkit is the guide that will bring these summer dreams to fruition and help you maximize the potential of your outdoor dining space.

We know that the summer months can be a busy time for foodservice operators, but with the right strategies in place, it can also be one of the most profitable. So, take a look through this toolkit and see how you can make the most of the season. We’re confident that with the information provided, you’ll be able to attract more customers, increase profits, and make the most of the summer season.

Outdoor Dining What’s Inside...

PLANNING & PREPARATION

Create the Perfect Ambiance SETTING THE MOOD:

Creating the right ambiance for outdoor dining can be the key to making customers feel comfortable and welcome. Ambiance is all about creating the right atmosphere and mood, and it starts with setting the right tone.

LIGHTING

First, consider the lighting. Outdoor dining areas often rely on natural light, but that doesn’t mean you can’t supplement it with additional lighting. String lights or lanterns can add a warm

and inviting glow to the area, while also providing additional light for customers to see their food.

FURNITURE/DECOR

Next, think about the furniture and decor. The right outdoor furniture can make a big difference in the overall feel of the space. Choose pieces that are comfortable and stylish, and consider adding additional decor elements like throw pillows or blankets to make the space feel cozy.

MUSIC

Music and sound can also play a big role in creating ambiance. Consider adding background music to the space, but be mindful of the volume and selection of songs. It should be quiet enough for customers to have a conversation and pleasant to listen to.

OVERALL AESTHETIC

Finally, think about the overall aesthetic. Think about the colours, textures, and materials you use in the space. Use natural elements like plants, flowers and wooden furniture to create a comfortable, natural feel.

First, let’s talk about rain. Investing in high-quality outdoor umbrellas is a great way to provide shelter for your customers in the event of a rainstorm. Make sure the umbrellas are properly anchored and that they provide enough coverage for the tables and seating areas. You can also consider providing rain ponchos or blankets for customers to use in case of a sudden downpour.

Next, let’s talk about heat. On a hot day, providing shade and a cool breeze can make a big difference in the comfort of your customers. Consider investing in large umbrellas or a retractable awning to provide shade, and make sure that there is plenty of air circulation to keep the space cool.

Wind can also be a challenge when it comes to outdoor dining. If the wind is blowing in a particular direction, you might want to consider rearranging tables and seating areas to protect customers from the wind. You can also consider adding barriers like hedges or walls to break the wind.

Weatherproofing Your Outdoor Dining: Tips for Dealing with Mother Nature

Dealing with weather conditions can be a challenge when it comes to outdoor dining. Whether it’s a sudden rainstorm or a scorching hot day, you want to make sure that your customers are comfortable and that your outdoor dining area is protected.

Finally, it’s always a good idea to have a plan in place for dealing with extreme weather conditions. This might include closing the outdoor dining area temporarily or providing refunds to customers who are affected by the weather.

Bugs Be Gone

Protecting against unwanted pests is an important aspect of outdoor dining. Pests like flies, mosquitoes, and bees can quickly ruin a customer’s dining experience. To protect against these pests, consider using outdoor fans, which can help to keep flying pests away.

How to Protect Your Outdoor Dining Area from Pests

You can also use citronella candles or bug zappers to help deter insects.

It’s also important to keep your outdoor dining area clean and free of any potential food sources for pests, like crumbs or spills. Using screens on open windows or doors can also help to keep pests out of the indoor area.

It’s also advisable to consult with a pest control professional to assess the area and provide appropriate solutions. With a little bit of effort and planning, you can keep pests under control and create a comfortable outdoor dining experience for your customers.

Smooth Sailing: 5

Ways to Mastering Outdoor Dining Flow

1. First and foremost, it’s important to have a clear and well-organized seating plan. This can include designated seating areas for groups of different sizes, as well as designated spaces for solo diners and couples. Having a clear and organized seating plan will make it easier for customers to find a table that suits their needs, and it will also make it easier for servers to manage customer flow.

2. Another important aspect of managing customer flow and seating is to have a clear and efficient system for managing waitlists. This can include using a waitlist app or a sign-in sheet, as well as having a designated host or hostess to manage the waitlist and seat customers as tables become available.

3. It’s also important to keep an eye on the weather, as unexpected rain or extreme heat can cause a sudden influx of customers looking to take shelter. In this case, it’s best to have a plan in place to accommodate these customers, such as having a covered area or a tent that can be set up quickly.

4. Additionally, consider the flow of foot traffic around the restaurant, making sure that customers can easily move around the restaurant without feeling cramped or crowded.

5. Finally, make sure to train your staff on these procedures, so that everyone is on the same page

Managing customer flow and seating can be a tricky task for outdoor dining operators, but with a little bit of planning and organization, it can be done effectively.

Hiring & Training

Hiring and training the right staff is crucial for any foodservice operation, and it’s especially important when it comes to outdoor dining. With outdoor dining, you have to deal with additional challenges like weather conditions, pests, and customer expectations. To be successful, you need a staff that is welltrained, reliable, and customer-focused.

When it comes to hiring, it’s important to look for candidates who have experience in the foodservice industry. Look for people who are passionate about food and service, and who have a

positive attitude. Additionally, you should look for candidates who are comfortable working outdoors, and who can handle working in different weather conditions.

Once you have the right staff in place, it’s important to provide them with the training they need to be successful. This might include training on how to handle different weather conditions, how to deal with pests, and how to provide excellent customer service. It’s also important to provide training on food safety, sanitation, and proper food handling.

It’s also important to provide ongoing training and support to your staff to help them stay up-to-date with the latest trends and best practices. This might include training on new menu items, new technologies, or new customer service techniques.

By hiring passionate and experienced staff, providing them with the training they need, and supporting them with ongoing training and support, you can create a team that is well-equipped to handle the unique challenges of outdoor dining.

Scan the QR code to check out our LABOUR AND HIRING TOOLKIT For

5 easy steps to identify your staffing needs.

SERVER TRAINING

Having a great program in place for server training, can reduce your staff turnover and make your employees happier. As stated earlier, it will in turn help your restaurant exceed your patrons’ expectations.

Organize your training process to include the following details:

• Job descriptions

• Server training checklists

• Menu abbreviations

• Assembling an order

• Check writing procedures

• Drink delivery

• Food running

• Basic training demonstrations –how to refill water glasses, serve cracked pepper, open and pour wine for tastings

• Tastings – let the chef present new menu items and describe the dishes

MARKETING & PROMOTION

Menu Development

Menu development is an essential aspect of any foodservice operation, and it’s especially important when it comes to outdoor dining. The menu is the foundation of the dining experience and can play a major role in determining the success of your outdoor dining operation.

When developing your menu, it’s important to consider a variety of factors. One of the most important things to consider is the local market. What kind of food is popular in your area? What are customers looking for when they dine out? Understanding the local market can help you to create a menu that will resonate with customers and drive business.

Another important factor to consider is the seasonality. Outdoor dining is often associated with warmer weather, so it’s important to create a menu that

62%

OF CONSUMERS WANT CLEAR DESCRIPTIONS OF THE DISHES

is seasonally appropriate. This might include lighter, fresher dishes that are perfect for summertime dining. Additionally, consider the weather of your area, you might need to offer warm dishes for colder seasons.

It’s also important to consider your target audience. Are you catering to a specific demographic, such as families, young professionals, or seniors? Your menu should be designed to appeal to your target audience and meet their specific needs and preferences.

Finally, it’s important to consider the cost and profitability of your menu. Be sure to price your menu items appropriately and make sure that they are profitable for your business. This may require some experimentation, but it will help you to create a menu that is both delicious and profitable.

56%

OF CONSUMERS WANT PICTURES OF DISHES ON THE MENU

41%

OF CONSUMERS WANT HEALTHY OPTIONS TO BE CLEARLY LABELLED OR MARKED

*According to Datassential’s “What’s Hot in Menu Design”

Need help with menu planning?

Contact your Sysco Sales Representative. Our team of associates are available to help build or update your menu to make you more profitable.

MENU ENGINEERING AND IMPACT TO YOUR P&L

Menu Engineering and Impact to Your P&L Savings & Solutions Start with Menu Analysis.

Today, restaurant operators wear many hats –and one is the CFO hat, which accounts for all expenses that go into the restaurant.

One of the most important costs, but often overlooked or misunderstood, is food cost. Savvy restaurateurs realize this and know that even a 30¢ price variance can have a significant impact on the restaurant’s P&L.

We know that menu analysis is a daunting task. It’s one of those things you know you’ve got to do, but you just keep putting it on the back burner for another day. Without properly costed recipes and an engineered menu, you’re letting profits slide right through your fingertips. Identify your Menu Stars (your profit makers) and your job just became a little easier.

By understanding the breakdown of your menu from an analysis and engineering perspective, you will be able to make informed decisions that are based on data and facts, rather than emotion or time available.

Keys to a Successful Menu

√ Accurate recipes & portion control

√ Competitive & fair pricing

√ Focus on profits not percentages

√ Regular updates and reviews

Menu Tip

If an operator raises their Iced Tea/Soft Drink prices from $2.50 to $2.75, assuming they sell 50 drinks a day that will bring an additional $4,562 to the bottom line while still being in the two-dollar price point.

HIGH CR

o

Bun it Like It’s Hot

Start with quality ingredients and add signature touches to help create a delicious and memorable burger experience this season.

WN RETAINS ITS D o MED SHAPE

RESILIENT HEEL D o ESN’T ABSo RB EXCESS SAUCES (Perfect for take-away!)

people rank the type and quality of the bun as an important attribute when selecting burgers

SOFT, PERFECTLY GOLDEN INTERIOR CRUMB

ACE® Classic Burger Bun SUPC Code: 3156470

ACE® Craft Slider Bun SUPC Code: 4869521

Bun toppings: Burgers are a prime format for innovation – they can literally be topped with anything – don’t forget the crown to create your own flavoured bun. Try a garlic butter with parmesan.

Optimal layering: Avoid wet ingredients (such as tomatoes) touching the bun & consider unique components like cheese skirts to help maximize bun resiliency.

inSide-Out: Who says there’s a right or wrong way to stack the bun, griddle a burger bun inside out for unique plating and texture.

Stuffed Buns: Think stuffed crusts, but for burgers. Create unique mixtures and use the crown as an ideal hiding spot.

prOtein experimentation: Although beef is ubiquitous, experiment with various proteins! Consumers interested in alternative proteins1:

• Chicken (46%)

• Bison (40%)

• Turkey (37%)

• Plant-Based (32%)

for more information, pleaSe cOntact yOur sales respresentative. aceBakery.cOm/fOodservice

Same delicious gravies,

LUDA offers an extensive array of gluten-free certified products, from our classic soup bases to our rich gravies. New and tasty gluten-free products are continuously being added to our list.

LUDA

Sauce Mix, Beef Style

pouch

Same high quality, same great taste! Offering

Make the Most of Your Menu

Establishing strategic menu prices can be difficult, especially if you don’t know what to take into consideration when costing dishes. Do you base your prices strictly off food costs? Customer-perceived value? Overhead costs? The key to any pricing strategy is found by calculating the exact cost of a menu item. Breaking down the recipe (or plate served) will give you the basis for developing your sell price.

Food Cost Margins

It helps if you find the sweet spot with your margins – the average profit contribution by menu items within a certain category. For example, if you determine you should net an $8 profit on all entrées, and you have the food costs already determined, it’s easier to price a dish for profit. You’ll want to make sure the price is competitive in your market, and the perceived value of the dish meets expectations at that price.

Food Cost Percentage

Sell Price based on a Cost Percentage

Traditionally, menu pricing was determined by multiplying the food cost by three. As an old-school rule, food costs would average approximately 30% of menu prices (33% is the industry standard for cost percentage), depending on the type of establishment, but this is a more dated style of thinking.

Food Costs Will Vary

Depending on the type of item, food costs will vary. Generally, soups, appetizers, desserts and alcoholic beverages will have lower cost percentages than items like steaks, lobster and other premium entrées. This isn’t a bad thing, but keep in mind the food cost percentage is only one factor to consider when pricing items.

Higher Price Points

Fine dining establishments command higher price points than fast-casual concepts and typically use premium ingredients, which means they may feature menu items with higher food costs (up to 45%). On the other hand, a pizza restaurant may consistently achieve a food cost of 20%. The higher price point allows for a greater plate profit, thereby offsetting the elevated food cost percentage.

Example

A chicken entrée with a recipe cost of $4 and a goal of 33% food cost would be priced at $12. All looks good – but wait! Are you leaving profit on the table? What is your customer willing to pay? What price is competitive in your market? There’s more to pricing a menu item than food cost percentage!

Example

An entrée that costs $5.92 to make (food cost) would then be priced on a menu at $13.95 (food cost + margin).

Tip: You’ll notice that food cost margin focuses on profit rather than food cost percentage. Knowing both pieces of information gives you the ability to make the most informed decision and price new menu items accordingly. Remember, you take profit to the bank –not percentages.

Additional Expenses

Think beyond ingredient costs and take into consideration the cost of labour, giveaways, food waste, and spoilage. All of these factors affect your bottom line and menu pricing.

Historical Data

Sysco’s Menu Services Team recommends that you look at your menu prices quarterly. Take note of menu pricing and how your bottom line was affected when planning your next set of changes. Are you keeping up with inflation and the rising cost of food, supplies, and operational expenses?

When costing menu items and establishing your profit margins, you’ll want to keep these additional considerations in mind:

• Menu items that are in high demand give you more room to play with pricing

• Extras (condiments and sides) should have their own pricing guidelines

• Portion sizes should be consistent to ensure accuracy in profits and customer expectation

• Having a properly trained staff can make all the difference in maintaining food costs and achieving your bottom line

• Regular monitoring of inventories and item sales counts will produce accurate food costs and allow you to make strategic pricing decisions

Volatility

Volatile items are susceptible to sudden (and sometimes extreme) price fluctuations, and thus, menu dishes with volatile ingredients should be kept to seasonal and limited menus. Be mindful of these ingredients and the dishes that commonly use them.

Alternative Ingredients

Raising menu prices should not always be your first plan of action. When looking at food costs and margins, evaluate the ingredients used in a dish. A lot of times, you’ll be able to swap out a more affordable ingredient or make the portion smaller. If not, then look at raising prices for that menu item.

Competitive Pricing

As a good practice, you should always be watching the competitive landscape. Go to your competitor’s restaurants to take note of their menu, pricing, presentation, and portioning. All of these factors impact customers’ value perception and their willingness to pay for items.

Price Smart

Don’t feel you have to raise every price whenever you revise your menu. Don’t apply a general 5% increase; adjust only those items that need it – up or down – to attain the desired outcome. Even correcting just one popular menu item can have a huge effect on your bottom line.

DELICIOUS, JUICY, PLANT-BASED READY TO GRILL.

BEYOND CLASSIC BURGER

PREPARATION

1. If you are grilling with coals now is the time to start it, otherwise begin with the dressing below. Prepare the dressing, if using.

2. Mix all the ingredients together in a small bowl and reserve in the fridge.

3. In a small pan add ½ tbsp of olive oil and set over a medium heat. Add the onions and cook for a couple of minutes, stirring occasionally. Add the brown sugar and cook for another 4 or 5 minutes, adjusting the heat if necessary to prevent burning. Lastly, throw in the balsamic vinegar and cook for another 4 or 5 minutes on low heat until the onions are soft and juicy. Set aside.

4. Take your Beyond Burger patties from the fridge and open the packaging. Set to one side. Take a flat griddle pan and brush with a little oil and get it hot over a medium high heat. Brush each cut side of the pretzel buns with olive oil and toast on your hot griddle pan until golden. Set aside but keep close.

5. Brush a little more oil on the griddle pan and add your Beyond Burger patties to griddle for about 4 minutes each side. In the last few minutes put the bun bottoms on the griddle cut side up and put the onions back on a gentle heat in the pan, or on the griddle if you have room. Place a slice of cheese on each burger and let soften slightly from the heat.

6. Trade your burger bottoms for the top pieces and place those cut side down again while you build your burger. Turn off the heat.

7. Place a lettuce leaf on each burger bottom, then your cheese-topped Beyond Burger patty, the tomato slices, the pickles and then the onions. Spread the top buns with the Thousand Island if using, or ketchup if preferred and finish the stack. Secure with a toothpick and if I were you, smash down before eating to get all the ingredients talking. Enjoy!

INGREDIENTS

• Beyond Burger® patties

• Pretzel-style buns

• Small yellow onions, sliced in ¼” rounds crosswise

• Soft brown sugar

COOKS LIKE MEAT

• Green leaf or bib lettuce, white core removed

• Medium size tomato, sliced crosswise yielding ¼” rounds

• Bread and butter pickles

BEYOND SAUSAGE ® CHICAGO DOG

PREPARATION

1. On a heated grill, cook the Beyond Sausage Original Brat for 6 minutes (approximately 3 min each side).

2. While Beyond Sausage is on the grill, dice the onions and slice the tomatoes into wedges.

3. Place the cooked Beyond Sausage on the poppy seed bun. Drizzle with yellow mustard in a zig-zag formation.

4. Add the chopped onions and sweet pickle relish.

5. Arrange two tomato wedges on one side of the Beyond Sausage and one pickle spear on the other side.

6. Top it off with a sport pepper or two, and sprinkle with celery salt.

• Olive oil

• Pinch salt

INGREDIENTS

• Beyond Sausage® Brat Original (4 total)

• Tomato

• Grillo’s pickle spear

• Small white onion (diced)

• Sweet pickle relish

• Sport peppers

• Celery salt

• Yellow mustard

• Poppy seed hot dog bun

Contactless Ordering

Utilize QR Codes

Your customers are looking for a convenient and safe way to view and order from your menu when dining. To meet these expectations, and as an alternative to disposable menus, you may want to offer your menu online and viewable to your customers from their smart phone or tablet. This can be done quickly and easily by using a QR code.

QR codes link customers to your:

Contactless menu

Online ordering for dine-in, patio, and takeout

Website, social media, and image gallery

LTO’s, special features, and promotions

Virtual “marketplace” to sell signature items, family-style bundles, and take & bake meal kits

MENU INSPIRATION

Strawberry & Chickpea Salad

With Pesto DressingMint + Bocconcini Cheese

5345333 Sysco Imperial Dressing Greek Feta Yasou

5268778 Arrezzio Cheese Mozzarella Bocconcini 25 g

2748184 Sysco Reliance Bean Garbanzo Chickpeas

0856831 Arrezzio Classic Sauce Pesto Supreme

Add some Strawberriesfreshand fresh Mint herb

Salads and summer go hand-in-hand. This patio season really ramp up your salad offering and think outside the standard Caesar, greens and Greek salads. Big on looks and big on taste are both paramount when it comes to salads. Add pops of colour to your salads like radish, berries, or fresh herbs.

Chef David Pyper

Culinary Specialist, Ontario

Gorgeous plump shrimp nestled in olive oil & garlic dressed noodles. Tossed with fresh tomatoes, mushrooms & caramelized onions. Global mashups make menus so much more versatile by allowing multiple sides with the primary items!

Shrimp Fettuccini

5056179 Shrimp White Peeled & Deveined Raw Tail-On 16-20 ct., Portico, 2 x 2.5 lb

7303308 Olive Oil, Arrezzio Classic, 4 x 3 L

2612372 Mushroom Button Fresh, Imperial Fresh, 1 x 5 lb

6939383 Tomato Grape Fresh, Packer, 12 x 1 pt

1101195 Garlic Clove Bulk Fresh, Packer, 1 x 1 kg

2219111 Parsley Clean Washed Fresh Herb, Imperial Fresh, 4 x 1 lb

3531379 Pasta Fettuccine 20 in. Bronze Die, Arrezzio, 1 x 9.07 kg

8678120 Onion Green Iceless , Imperial Fresh, 1 x 2 lb

8447104 Spice Pepper Black Cracked, Sysco Imperial, 12 x 520 g

0313254 Salt Coarse Kosher, Windsor, 12 x 1.36 kg

Chef Kent MacDonald

Culinary Specialist, New Brunswick

Not Your Typical Hot Dog

5418118 Bun Hot Dog Thaw & Serve, Bakersource Classic, 96 x 70 g

4900102 Wiener All Meat 7 in. 8/lb., Sysco Classic, 2 x 2.5 kg

5345323 Mayonnaise Chipotle Spread & Dip, Sysco Classic, 2 x 3.78 L

8991648 Mustard Whole Grain Dijon, Sysco Imperial, 2 x 5 L

1821529 Shallot Peeled Fresh, Imperial Fresh, 4 x 4 lb

5584729 Corn Starch Non GMO, David Roberts, 1 x 5 kg

4918086 Liner Basket Black Check 12x12, Sysco Classic, 1 x 2000 count

Chef Marina Livingston Culinary Specialist, Ontario

This elevated hot dog is a new twist on a nostalgic favourite. Smother in a hot mustard or chipotle mayo and pile high with the showstopper of crispy shallots. Slice your peeled shallots thinly, dredge in cornstarch and quickly fry for an eye-catching and tasty garnish to this hot dog and many other dishes on your menu!

Fresh Cut Truffle & Parmesan Fries

French fries are any easy shareable dish that are perfect for any patio. Elevate your offer with parmesan and Truffle Oil. Finish them off with Sysco Imperial Roasted Garlic Aioli and you have created an experience just like that.

Chef David Pyper

Culinary Specialist, Ontario

Truffle Oil & French Fries are perfect match!

Herb Crusted Lamb Rack

4035960 Lamb Rack New Zealand 3531 Frenched Halal, Sysco Imperial, 20 x 16-18 oz

1872221 Bread Crumb Japanese Coarse Panko, Sysco Classic, 1 x 25 lb

6831515 Parsley Italian Fresh, Imperial Fresh, 1 x 6 count

2037117 Mint Fresh Herb, Imperial Fresh, 1 x 8 oz

2004521 Basil Fresh Herb, Imperial Fresh, 1 x 8 oz

3211699 Butter Salted, Wholesome Farm, 25 x 454 g

8447104 Spice Pepper Black Cracked, Sysco Imperial, 12 x 520 g

0313254 Salt Coarse Kosher, Windsor, 12 x 1.36 kg

1422302 Potato Yellow Flesh Mini C Size, Imperial Fresh, 1 x 20 lb

5142072 Arugula Baby Fresh, Imperial Fresh, 2 x 2 lb

7225587 Sauce Demi Glace Frozen Pouch Classic, Stouffer, 6 x 1.8 kg

Ah, an herb crusted lamb rack - an absolute delight. This dish exudes a gastronomic elegance that is both captivating to the eye and rewarding to the palate. Adding the herb crusted lamb rack to a restaurant’s offerings is a surefire way to demonstrate culinary finesse while providing a high-quality, memorable dining experience for customers.

Chef Robin Prassad Culinary Specialist, Ontario

Sysco Restaurant Solutions offers marketing services to give you an edge over the competition and stand out in today’s foodservice industry. We are your one-stop shop when making your goals a reality – we add the creativity your restaurant needs to complement the growth of your business.

A restaurant solutions team committed to helping you achieve your business goals.

Your Goals. Our Expertise. LET’S DO THIS!

Our Tiers

Determine which tier you qualify for and select your Restaurant Solutions. As a benefit of our partnership, we are excited to offer these valuable solutions to you at no charge.

Less than $9,500 CAD Average Monthly Spend with Sysco

Self–Service

Utilizing Sysco Studio Includes Only Sysco Studio Access

Sysco Studio Video Training Library

$9,500 CAD + Average Monthly Spend with Sysco

Includes BASIC +

Up to $2,300 in Value Annually from Restaurant Solutions

Restaurant Solutions

Sysco Studio Access: 24/7 access to Sysco’s restaurant platform Sysco Studio, including training videos, FAQs, and live chat. Create and design recipes and menus, as well as re-engineer your menu for higher profitability. $1500 Value – Included FREE!

Sysco Studio Video Training Library: Instant access to our expert video library, including step-by-step instructional videos featuring the Sysco Studio Recipe, Menu Engineering, and Design modules. Included FREE!

Sysco Studio Consultation: Pro and Premium users are eligible for training from Sysco consultants on how to best utilize Sysco Studio. $300 Value

$25k CAD + Average Monthly Spend with Sysco

Includes BASIC + Up to $6,000 in Value Annually from Restaurant Solutions

Social Media Consultation: Assessment of your social media channels and recommendations to help you align with best practices and opportunities for your business. Standard social media strategy guide included. $300 Value

Menu Design: Menu design based on your branding, décor and industry trends. Primary $1800 Value / Secondary $500 Value

Menu Modifications: Modifications/edits to previously designed menus, add/remove menu items, layout changes, design changes, etc. $500 Value

Google Business Profile Consultation: Setup your profile and provide you with best practices for utilizing your Google Business Profile. $300 Value

Don’t Forget the Drinks!

Ready to boost your profits this summer?

Consider revamping your beverage menu. On a hot day, patio diners aren’t just looking for food – they crave refreshing drinks. Offering a selection of innovative and invigorating beverages not only satisfies their thirst, but also makes their experience memorable. This simple yet effective strategy can increase customer loyalty and open a new revenue stream for your restaurant. Refresh your drink offerings and watch your profits rise.

All of these delicious drinks can be made with or without alcohol!

Orange Rosé Spritzer

NRA’s

What’s Hot Trend Report predicts the top alcohol beverage of 2023 will be spritzes.

Watermelon Lemonade

CHECK OUT MORE AWESOME DRINKS FROM

Chef David Pyper

Culinary Specialist, Ontario

“Lemonade in the summer is a no brainer but the addition of watermelon is that special extra to really entice your customers. Try this mocktail on for size and serve it with a slice of watermelon and lemon to make it complete.”

3865292 Sysco Natural Juice Lemonade Ready To Use

3865649 Sysco Natural Juice Lemon Pasteurized Ultra Premium

Add Lemon Slices, Club Soda and Seedless Watermelon!

Lemon splashed Caesar with Maple Pressed Bacon

“Bacon, Maple and Caesars are about as Canadian as you can get. Together…well they’re unstoppable. Garnishing a Caesar with a perfect slide of bacon is a classic move that never goes out of fashion.”

4158073 Fairlee Juice Natural Caesar Mix Tomato

7242232 Cholula Sauce Hot Cholula Original

Add Worcestershire Sauce, Bacon Slices, Lemon Slices, Maple Syrup and Caesar Rimmer!

The Lobster Caesar

“A Caesar is the uniquely Canadian version of a Bloody Mary. The difference between the two is that Caesars use Clamato which is a blend of tomato and clam juices, while Bloody Marys use plain tomato juice.”

1120625 Imperial Fresh Celery Fresh

2164531 Packer Lime Fresh

6832216 Imperial Fresh Pepper Jalapeno Fresh

4158073 Fairlee Juice Natural Caesar Mix Tomato

7242232 Cholula Sauce Hot Cholula Original

Add Lobster Claw & Knuckle Meat, Worcestershire Sauce and Caesar Rimmer!

Sparkling Grapefruit + Rosemary Mocktail

“What makes this mocktail really interesting is the addition of rosemary. It brings a surprising amount of refreshment to this patio ready drink.”

7410566 Imperial Fresh Grapefruit Ruby Red Fresh

3865888 Sysco Juice Grapefruit Pasteurized Ultra Premium

2004828 Imperial Fresh Rosemary Fresh Herb

Add Sparkling Water Grapefruit!

Summer Cocktails

Make it possible for your patrons to take cocktail kits to go! People are ready to spend their warm evenings and weekends sitting in the sunshine with a drink in their hand. Frozen, sweet, sparkling, fruity or spicy - think of signature drinks that will make this a summer to remember. Get creative with take-home options packaged for easy at-home assembly. Feature just the mixers with garnishes for them to take home and add the alcohol themselves or if you have off sale liquor licenses include it. Get crafty with your packaging and be sure to include the directions for your tasty cocktail.

Shaken or stirred? Crushed or cubed ice?

to go! in a bottle!

Cocktails

How convenient. Batching your cocktails ahead of time and prepping them for take-out will reduce service time by expediting the drink making process. Bottled cocktails are also very consistent because they are balanced, exactly the same, and ready to drink. No more over pouring or spilling of liquor or mixes. Consider batching or bottling for any overly complicated cocktails to help with labour and waste. Ensure to label and log your batches due to perishable ingredients and for recording your liquor inventory.

TIP!

57% Of consumers HAVE NOTICED that restaurants and bars are offering alcohol for takeout and delivery

43%

Of consumers HAVE NOT NOTICED that restaurants and bars are offering alcohol for takeout and delivery

OUTDOOR DINING

with

Canuck Burger

Chuck Brisket Patty Applewood-smoked Cheddar

Lynch Maple Chili-glazed Bacon (SUPC 4863803)

Lynch Crunchy Mustard (SUPC 4274258)

Burger Fixings

Mushroom Tacos

Lynch Chipotle Oyster Mushrooms (SUPC 4274223)

Monterey Jack Cheese

Pico de Gallo

Avocado Lime Crema

Chipotle Mayo

Strawberry Soda

Carbonated Water

Lynch Strawberry Syrup (SUPC 2662823)

Lime Round

Strawberry Garnish

Basil & Mint Mojito

White Rum Bar Choice Lime Bar Mix (SUPC 2326987)

Fresh Basil

Fresh Mint

Lime Wedge