Blog posts tagged with 'products in action'

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'.

Replacing missing or broken folding chair feet is relatively standard for most special event rental businesses. With thousands of plastic folding chairs in their inventory, they are bound to have a few chairs that need new feet. Chair glides are often lost due to the plastic folding chairs being set up on soft ground. The chair sinks slightly with the weight someone sitting on it and when it is pulled up to be put away, one of the feet gets left behind in the ground. Other party rental companies may also decide to replace them after years of wear and tear.

Whatever your reason, here are two easy steps to replacing your missing or broken folding chair feet with replacement chair glides.

Tools and Supplies:

• Adjustable Pliers
• Rubber Mallet
• Colour Correct Chair Feet
• (Optional) Cloth Rag

Step 1:

Properly fitting chair feet should be snug making them difficult to remove. To assist you in the removal process we recommend using adjustable pliers to assist you with the job. If you plan on reusing the feet, wrap them in a cloth rag to help prevent damage in the removal process. (If chair feet are already missing move to step 2).

Picture of Folding Chair Foot removed

Step 2:

Hold the chair foot in position and carefully tap onto chair using a rubber mallet. (Watch out for your fingers!)

End result:

A new and installed replacement chair glide

2014 has been an exciting year for the National Event Supply Blog. We announced 5 new products and 3 new product lines including the 4.75" straight sloped bowl, 13.125" flat pizza plate, 11.125" square plate, propane patio heaters, a new folding chair dolly that seamlessly transfers from grass to pavement, a new line of wholesale tablecloths and crystal stemware. We were awarded Canadian Rental Association Ontario Division’s Supplier of the year. We invested in expanding our market as a restaurant supply in Toronto. We introduced a brand new site design and enhanced functionality including the ability to buy products online. We launched the NES Reliable Rhino Plastic Banquet Table collection – a proprietary folding table line manufactured to compete with MityLite ABS Plastic Tables at a 50% lower cost. We provided comprehensive coverage of the Rental Show 2014, the world's largest party rental, equipment rental and tool rental conference.

Over the course of the year thus far, more than twenty-five hundred readers visited our site. So what were the most popular posts of the first half of 2014?

10. How Strong are 60inch Round Plastic Folding Tables?

9. What to Expect at The Rental Show

8. It's Radiant Orchid! #2014ColorOfTheYear

7. Resin Chiavari Chairs vs. Wood Chiavari Chairs

6. How Much Weight Can Plastic Folding Tables Hold?

5. Where to Buy Wedding Linens Direct in Canada

4. How Much Weight Can a White Resin Folding Chair Hold?

3. How Much do Wedding Folding Chairs Cost in Canada?

2. How Much Do Chiavari Chairs Cost to Buy?

1. The Best Restaurant Supplies Store in Toronto

Did your favorite posts from the past 6 months make this list? If not, share them in the comments below -- and on social media!

Restaurant critiquing can be thought of as a profession of duality: the dream profession for everyday diners in love with food and a profession that incites anxiety, boasting, tears of joy and tears of happiness for restaurateurs. Part of being a notable restaurant critic means remaining anonymous to ensure their readers get the same dining experience. With so much cloak-and-dagger antics, the world of restaurant critics is riddled with more questions than answers. What is ideal service? How does a restaurant critic choose the restaurants to review? How does one go about assigning stars or ratings to the restaurant? It’s enough to make any restaurateur overwhelmed.

New York Times released a fascinating video series interviewing 5 of their past and present restaurant critics to get a behind the scenes look at what goes into creating a review, what a restaurant can expect when being reviewed and the tactics used to produce said review.

Check out the full video series here.

It goes without saying that the makings of a good restaurant is one that is consistent, has kind, hospitable and prompt service, and produces great food. Behind the scenes, an efficient restaurant is one that is able to partner with a restaurant supplier of dishes, cutlery, and stemware able to quickly and effectively meet your equipment needs while providing you great value – so you can focus on creating culinary masterpieces to make revenue. National Event Supply would like to be that restaurant supplier partner for you. Check out our Tabletop Catalogue for more details on our porcelain dinnerware lines, platters and bowls and cutlery.

Like most businesses, as a caterer, you’re looking to dominate your industry in a market filled with competition. In Toronto, when wedding season seems to last a few months, it takes a creative company to find new ways to generate revenue to ensure the “slow season” has a consistent revenue stream. Check out these 5 killer techniques you can employ to dominate your market.

Offer take-home catering to reap the benefits of a constant revenue stream during your low season

Take-home catering can be the solution you need to add a constant source of revenue throughout the year. With a culture that seems to be as fast paced as a NASCAR race, it’s not uncommon for consumers to pick up food from a restaurant, grocery store or a local catering company. What about those same consumers wanting to have friends over for a weekend gathering? By offering consumers the types of food they would pick up for a meal or a small event, you’re expanding your target market and positioning yourself as a go-to resource for meals and gatherings. Restaurants have expanded to offer take-home options – so why can’t you?

Negotiate an exclusive venue contract

In business, networking is an important facet of succeeding. The same is true with catering. Positioning your company alongside highly rated venues that suit your food style will not only help you gain more clients but also more industry contacts. Negotiating with a venue to become an exclusive caterer can be a competitive process but it can also help keep you busy year round. And while you will most likely have to pay dues to the venue, you have the added bonus of a venue’s marketing/sales staff spreading awareness about your catering company to all who want an event at their venue. To wet your feet with an exclusive catering contract, consider talking to new venues in the area as they may be more open to partnering with an exclusive caterer. Also make sure when searching for a venue you’d like to gain exclusivity with, to ensure that the venue hosts similar events to your culinary style – if you only cater weddings, and the venue only does corporate events for instance, your businesses may clash.

Launch a retail line of the food you’re most known for

Is there a hors d’oeuvre that leaves customers weak at the knees or a sweet treat that your customers rave about and order for their events time and time again? What about taking that best-selling item and launching a retail line with it? It’s a sure-fire way to expand your target market and broaden your reach to consumers who haven’t heard of your company before. It also ensures (assuming you keep the supply coming) that you’re able to have a consistent source of additional revenue. Restaurants have been doing this for decades and in our opinion it’s about time the culinary stars of catering grace consumers with their hit foods.

Broaden your footprint by offering educational cooking classes or team building for corporate events

Your most marketable skill (or that of your executive chef and culinary team) is your cooking skills. But everyone does not know how to cook. What about broadening your footprint in the market by offering educational cooking classes for the general public? It gets your name out there, provides value to potential customers and ensures your business and brand are first in their minds. Along the same lines of offering educational cooking classes, you could offer these as a form of team building for corporate events. Corporations are constantly looking for ways to build camaraderie that offers a new and exciting way to bond. Plus, they’re usually willing to pay more for the experience than a traditional consumer.

Promote attractive pricing for catering packages during the slow season for an uptick of weddings

Everyone likes a good bargain and with weddings costing a pretty penny (with the average price of a wedding ringing in at $27000), brides that aren’t set on a particular time of year would be more than willing to book in the off season to save money. Offering attractive pricing for catering packages during the slow season and promoting these packages can ensure you’re booking events during the slow season. Suddenly your business isn’t seasonal or cyclical in nature! To ensure you can offer lower pricing on catering packages, you need to ensure you have the best value on serving platters and other tabletop items.