What's brewing?
Article Abstract:
Brewpubs, establishments that offers beer that has been brewed onsite, have only been estrablished in Canada in the early 1980s but they are one of the fastest-growing segment in the industry. The Canadian Restaurant and Foodservice Assn reports a growth of 12.4% for the sector from 1998 to 1999 and believes that the sector is poised for further growth. Some of the secrets of maintaining a successful brewpub include consistent high- quality beer, personnel, food and service, location and a skilled brewmaster.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2000
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Raising the bar
Article Abstract:
Bars, whether stand alone units or located inside a restaurant, are designed to project character aside from being practical and functional. A number of Canadian designing firms attest to the importance of creating a unique 'personality' for a bar for it to exude personality and sophistication to attract customers and become successful. The most important elements of bar design include lighting, space and size, color/texture and interiors.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2000
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Eat drink and be merry
Article Abstract:
The pub market is expected to be one of the fastest-growing sectors of the Canadian foodservice industry in 1999. Total sales are projected to grow by 9.1% to C$1.8 billion. The 4,708-unit segment, which consists of pubs, taverns and nightclub, is benefitting from the increase in disposable income among consumers as a result of the vibrant economy. Most bars have an 80:20 ratio of liquor to food while an average pub has a 50:50 ratio.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 1999
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