As students prepare for a culinary career in the luxury hotel and restaurant industry, Kelowna and the Okanagan Valley offer the ideal area and environment.  Okanagan College Culinary Arts program capitalizes on the resources provided in the Okanagan Valley area to offer programs based on the principles of “Real-world” practical training, world class chef instructors to provide unparalleled opportunities for employment in the culinary industry.  The “Real-world” practical, hands-on training Okanagan College Culinary Arts provides will result in marketable culinary skills necessary to be successful in a foodservice and hospitality career.

Students in the Okanagan College’s Culinary Arts program will experience a fast paced learning and working environment with a big emphasis on “Real-world” practical, hands-on activities.  Because Okanagan Valley attracts tourists and visitors from all over the world who wish to vacation and sample regional cuisine, students are given the opportunity to apply their culinary skills and knowledge under the instruction and direction of  world class chefs within the classrooms and kitchens of Okanagan College.

Okanagan College’s Culinary Arts School has a fine dining restaurant on their campus called Infusions. Infusions restaurant will exceed your expectations for fine gourmet dining.  Part of the students culinary training in the Culinary Arts program, they operate the Infusions restaurant, a hidden gem in the Okanagan Valley.  To prepare for employment in the culinary industry and work in some of the top restaurants, resorts, cruise ships and hotels worldwide, students receive “Real-world” experience at this restaurant under the instruction and direction of world class chef instructors.  To inspire student’s creatativity, every week they design and prepare a three-course gourmet menu under the direction of the Chef, and instructors teach students formal guest services so that the student masters all aspects of restaurant organization.  The weekly menu changes at Infusions restaurant ensuring that their restaurant guests receive a good variety of seasonal choices, and a constant source of fresh quality foods that are available in the Okanagan Valley.

There are many colleges and universities around the world that offer culinary arts degrees and certificate programs to prepare  a students culinary career challenge, and while fine tuning cooking skills that students already possess,  students at culinary colleges and universities will learn all about these important aspects of the art of cooking.  A successful culinary arts student will require a dash of hard work and a pinch of talent to make a great recipe for a career in the wonderful world of cooking.  Students who want to pursue a culinary education, the Okanagan College Culinary Arts program is a great choice, or just take a trip to this place of endless possibilities, experience the sights, and sounds that make Kelowna and Okanagan Valley an exceptional educational and vacation experience.

While it is not always easy, and may take a bit of creative thinking, there are successful restaurants that have managed to improve their profitability in spite of the downturn in the economy.  These restaurants realized that many people are still working, and that they are still going out to eat, both as a matter of convenience, and for entertainment.

The restaurants that have been successful cover the spectrum of restaurant concepts, and are in many aspects very different from each other.  These businesses do share a few things in common.

Value

People want to get a good value for their money.  For some, that means spending as little as possible.  However, for many others it is feeling that what you get is worth the amount you spent, regardless of what that amount is.   The customer could spend $10 in Restaurant A and feel disappointed, and the next night spend $10 in Restaurant B and feel like he had gotten a very good deal.

Businesses refer to the concept of “perceived value.”  Every customer that walks through the door has a different perception of what is or is not a good value, and they base that perception on different things.  It could be portion size, or quality of the food, the ambience of the dining room, or even the service they get from their server.  The bottom line is, if they are going to return to a restaurant they have to feel like the cost of the experience was money well spent.

Differentiation

There is an old saying that it two things are exactly the same, then one of them in unnecessary.  The same could be said of restaurants.  If your restaurant is the same as your competitors, why should a customer choose you?

A successful restaurant is one that is clearly different from the other restaurants in their market.  They are restaurants that when a customer wants a particular experience or type of meal, that restaurants name comes to mind.  It is about being able to stand out from the rest of the crowd, and to be recognized for what you do better than your competition.

Look at the restaurants that you like to go to.  Why do you choose that particular restaurant over the other restaurants in the area?  It might be because they have the best BBQ around, or it might be the best salad bar, or the best selection of micro-brewed beers.  It might be something as simple as the fastest service, but there is something that brings you back repeatedly.

An example is the top two fast food burger joints; McDonalds and Burger King.  On the surface they are very similar.  They both have comparable menu selections, offering burgers, fries, chicken sandwiches, salads, and breakfast items.  However, each of these two operations has differentiated themselves from the other.  No one confuses a flame-boiled Whopper with a Quarter Pounder, and BK doesn’t have anything that tastes like a Big Mac.  Which one is better is a matter of personal choice, but the point is, they are very different in spite of their similarities.

Brand

Why has McDonalds managed to grow their profits while the local burger drive-thru struggled to survive?  Among other things, it is the power of the brand.  People recognize the name, and when they are unsure of where they want to go, they will choose what is familiar.

Now I’m not suggesting that you should try to compete with McDonald’s popularity, but you don’t have to.  If your restaurant is located in a small mid-west town, you don’t have to try and convince the people on the west coast that you are good, you just have to be famous in your neighborhood, because that is where your customers are coming from.

Building brand power doesn’t happen overnight, but there are a couple of things that you can do to make sure that it does happen for you.

The first step is marketing.  Just because you make the best chicken in town doesn’t mean the customers will come.  In order to get people through the doors you need to tell them that you are there, and what you can do for them.  You need to make sure everybody has at least heard of you, and give them a reason to try your restaurant at least once.

The second thing is consistency.  You need to make sure that the second visit to your restaurant is the same great experience they had the first time.  This is true for both the quality and serving size of the food, and the quality of your customer service.  People that come back to a restaurant do so because there was something they liked about their first visit.  If they don’t get what they like on the second visit, there might not be a third visit.

If you are consistent, over time you will build a solid customer base, and the good word of your restaurant will spread, and that is how your brand grows.

Running a successful restaurant is not a quick road to easy money.  In fact, it can be very hard work, but it can be a very profitable enterprise, even in tough financial times.  All it takes is having a solid plan for success, and sticking with it.

Unlike the times of the past where review sites were the ultimate option to base your choice of a restaurant, the growing search engine technology has made available vertical search engines, and more specifically – a restaurant guide. The restaurant recommendations bring together all the restaurant information from 15 metros in the US in one neat site. Users can check reviews, ratings, addresses, timings, menus, discount coupons, home delivery services, online reservations from just one site.

The choice of an Indian restaurant largely depends on with whom you are dining. If you are dining with your date, check out the restaurants that offer a romantic evening meal. If you are taking kids and family out for dinner then your choice of ambiance has to be appropriate for a family.

Above all, you are there to taste authentic Indian food. And as a diner if you are familiar with good Indian food, then you’ll have certain expectations about the food. So it’s best to base your choice on restaurant reviews and recommendations from friends, family and colleagues. And for a larger canvas of choices refer to local restaurant reviews online and restaurant ratings on food, service and ambiance from the citizens around the globe.

Great food is always available and of course for a price. Choose restaurants based on the recommendations in the restaurants directory. It’s equally important to choose a restaurant that does not burn a hole in your pocket. Indian restaurants are available for all wallet sizes. There are Indian buffets that offer tasty food for a little cost, plenty of medium range restaurants, and there are also several other high-end restaurants to choose from.

Even the location of the restaurant is a deciding factor, which too some extent narrows down your choice of a restaurant. The reviews for a restaurant might be just too great to try it, but if you are in San Francisco and the restaurant is in Palo Alto, you’ll just have to mark the restaurant for some other time.

Many foodies would prefer Indian food prepared by an Indian (they believe it’ll be more authentic). Another major factor when it comes to trying Indian food is the spice factor. Nowadays most restaurants cater to the lesser spice needs of westerners. And restaurant guides give an insight into all these factors.

The perfect dining experience comprises of delicious food, cheerful service and a great ambiance. Go ahead and try your hand at exploring the San Francisco restaurant guide, New York restaurant list, Los Angeles restaurants or restaurants in Chicago.

Musicians, Artists, film makers – We don’t tell them what and how to make their art, and it seems presumptuous to tell a chef what he can do best on a particular night. Spending $50 on a dinner is a serious evening’s entertainment, certainly not to be frittered away on passing whims. So, my partner and I call Herve Martin, at Hermitage, named a date and a time and asked for $50 dollars each worth of luxury and comfort. It’s an approach I recommend. Tell your favorites, how much you want to spend and leave the rest to him or her.

It was certainly an evening, and we started with a salad of lightly blanched, almost melting but crisp red cabbage and toasted walnuts dressed with walnut oil. – A very appropriate welcome to the advent of winter. A second course arrived: Red snapper, wrapped in cabbage (green this time) and Prosciutto. – The three little filets sitting along side a coulis of sweet tomatoes and balsamic vinegar. A very interesting approach to a simple fish like snapper.

For the main course, a pan-fried veal chop, simple with its pan juices, pommes Anna and a coloring of lightly poached vegetables. A veal chop like this is not a conversation piece but a really profound piece of meat, complete with it’s own handle of bone for picking up and gnawing. By the time we finished it we were almost two hours into dinner. Finally, for dessert, an other simplicity, a perfect finisher – A large semi-crisp crepe, stuffed with fresh raspberries and served with strawberry and vanilla ice cream.

An amazing evening and experience was created from start to finish at the Hermitage restaurant thanks to the expertise of chef and owner Herve Martin.

By Jamie Maw

Vancouver Magazine

October 2006

Mention that you read this article on ARTICLES BASE and receive $25 OFF your bill.

Here is a little about Herve Martin, the chef and owner of the Hermitage restaurant in Vancouver.

Hervé Martin, Chef/Owner of The Hermitage Restaurant trained for eight years in France to achieve the level of Executive Chef. On his quest to achieve this position, Hervé also trained as a Pastry Chef and a Butcher prior to serving as the private chef to the King Leopold of Belgium. He has worked at some of the finest 3 star Michelin restaurants in Europe and then went on to be the executive chef at some of the best hotels in Europe, the United States, and Canada. Included in this category were the Palace Hotel in the South of France and Ireland; the Hotel Plaza de la Chaudiere in Hull, Quebec; the King Edward Hotel in Toronto; the Westbury Hotel in New York and the Palace Hotel in Philadelphia. In 1985 Hervé Martin came to Vancouver to open the Pan Pacific Hotel. During his three years at the Pan Pacific, several things occurred: the opening of the Pan Pacific was a hit, Hervé and his culinary team received many awards for various competitions, and he decided to open his own restaurant; thereby making Vancouver his home.

As a member of such renowned wine appreciation societies as the Chaine des Rotisseurs; the Confrérie du Sabre de’Or; the prestigious “Confrérie des Chevaliers du Tastevin” and other associations, Hervé’s knowledge of French Gastronomic and the various wines that work well with it are outstanding. Therefore, Hervé has carefully chosen the wines for his critically acclaimed cellar including fine Burgundy wines from his family’s Chateau de Chamilly vineyard in France.

Now, about the restaurant.

Since its opening in 1988, The Hermitage has been a favorite of Vancouverites and visitors alike. Situated in an enclave away from the hustle and bustle of world famous Robson Street; it offers an elegant, but charmingly informal atmosphere that reflects the warmth and hospitality of provincial France. While engulfed by the coziness of French antiques, family treasures, and the warm brick of the fireplace, you can select from a menu created by master chef Hervé Martin and served in the traditional French style. The critically acclaimed wine list boasts one of the best selections of Burgundy wines in Vancouver and is highlighted with exclusive wines from the family winery in Chamilly, France. Always on the list when accolades are being given, The Hermitage has received many awards as a result of the mix of tradition, knowledge and artistry that Hervé brings to his restaurant. On a warm summer’s evening, you may wish to enjoy your dinner on the private courtyard patio while contemplating which of the wonderful desserts you will choose. Whether dining inside beside the fireplace or outside on the patio, you will be in for a memorable dining experience.

Chef/Owner Hervé Martin and his highly professional staff welcome you to The Hermitage.

Mention that you read this article on ARTICLE BASE and receive $25 off your bill.

“For Immediate Release”

Marranci and Miller Open New Restaurant Brokerage Operation in Mid Town

Doug Marranci and Fred Miller are pleased to announce the opening of the offices of Atlanta Restaurant Exchange, at 1708 Peachtree Street, Suite 110, Atlanta GA 30309

404-892-4999 www.atlantarex.com

The company will work with restaurant owners who are transitioning; either expanding to a new location or selling their current location. In addition, Atlanta Restaurant Exchange will assist potential new restaurant owners to find locations in the Atlanta area.

The owners are using their experience in the industry to create a brokerage operation which brings a unique approach to the purchase and sale of restaurants in the Atlanta area. They will help restaurant owners recognize the full value of their businesses as going concerns. Atlanta Restaurant Exchange will seek to serve the middle market of the restaurant and food service industry. This is a market targeting smaller, independent businesses.

Fred Miller, CEO of Atlanta Restaurant Exchange has hands on experience with the Food Service Industry. He came from a family which for a generation was involved in the Industry. He understands the unique needs of the owner / operator. He also grasps the concerns of the purchaser of a restaurant operation. His unique insight comes from having owned two restaurant operations of his own. Most of Fred’s professional life has been involved in the analysis, financing and oversight of all types of small business concerns during his 35 years in the banking industry. He has been involved in the valuation and sale of hundreds of small concerns in the restaurant and other small business areas.

Doug Marranci, General Manager of Atlanta Restaurant Exchange has spent his entire life in the restaurant business. His parents before him were in the business, which is where he gained the huge store of knowledge he has of the industry. Doug has managed restaurants for others, mom and pop operations as well as those of major franchises. In addition he has owned several restaurants of his own. Doug has been involved in the sale of many restaurant properties as a representative of the seller and counselor to the purchaser.

Marranci’s vast experience in the food service industry makes him eminently qualified to advise others in the sale or purchase of any food service operation. He can match the buyer to a suitable property. At the same time he will expose a restaurant operation to a wide range of prequalified and likely prospects. This assures the client that his business will be presented fairly to the broadest number of serious purchasers possible.

It will be the mission of the company to assist the restaurant owner in finding a buyer for his business, with the goal of maximizing value (sales price) determined by a professional approach to analysis.

I believe that any business will benefit from having a website.  I have worked with internet marketing for many years, and I have seen that people feel like a business has “validity” when they have a website.   I do not do this commercially, however it is a passion and hobby of mine. I have created many websites.

One main point is that it should not cost a fortune to have a website.  An excellent one page site and maybe a contact page is easy to accomplish.  Microsoft Office Live http://www.officelive.com/ is offering a free domain and hosting for one year, as well as providing an easy way to create your own website without any experience.

Keep it simple is an adage that works well here.  People need to only know the vital information about your business.  IE: Cuisine, address, contact info, reviews, etc.

There are many ways to promote yourself on the internet.  One example is the last restaurant that I owned.  Go to google and type in:  hot dog charlotte
My place is the first that comes up. City Hot Dogs, or my site www.cityhotdogs.com ..   My site is still active, however it tells my friends in Charlotte that I have relocated to Atlanta!

I would be glad to assist anyone who wants to increase their presence on the internet if you currently have a site.  Any GRA member is welcome to contact me, and we can meet at my office for 30 minutes and I will provide you with enough information and simple tips to get you started, at no charge!  I will provide this information on a personal basis, but not publish it here, because I support the small business folks who are making their living doing this type of work while supporting the restaurant industry.

If you don’t have the time to make your own site, look at the GRA website buyers guide and you will find great resources to create a website for you, and these people can help you optimize your site to be found on the search engines.  I would highly suggest that you use one of the GRA partners to do you site.  The main thing that you have with these folks is personal contact.

Every day, every restaurant receives solicitation phone calls (especially during lunch hour, don’t they know they are calling a restaurant!!!) and many big companies try to sell you a site for more than 250.00 per month.  Once your site is up, their job is done.  Spend your money wisely, and preferably with a local designer who knows their stuff (and preferably a supporter of GRA)

So, in summary,   Yes, in my experience, a website is important, however, it does not have to cost an arm and a leg!

Doug Marranci
Atlanta Restaurant Exchange
Restaurant Brokers Atlanta Georgia
We sell restaurants in Atlanta and the Atlanta Metro Area