NEWH - September 2004 - (Page 32)

the new direction for restaurants in Canada… by Andrea Benner Benner Group Interiors What is it that makes Canadian restaurants Canadian? The first three things that come to mind are Canadian bacon, maple syrup, and Tim Hor tons. However, Canadians are much more diverse than our dually noted Tim Hortons (coffee & doughnuts eh?). In order to understand what type of restaurants survive in the Canadian marketplace, we must first understand what it is that truly defines Canadians and their culture. Quite simply, Canada is a unique combination of most other cultures from around the world. Canada prides itself at home and abroad as a country made up of a cultural mosaic rather than a cultural melting pot. The mosaic is based on our belief that Canada as a whole becomes stronger by having immigrants bring with them their cultural diversity where each individual people are invited to join the nation and still retain their cultural identities, complete with traditions, languages and customs for all Canadians to learn from. Walk down the streets of Toronto, Vancouver or Montreal on any given day, and you will definitely experience the exotic flavours....Asian Canadian, Polish Canadian, Portuguese Canadian etc....Each community is as unique as it’s country of origin, yet it is as much a part of Canada as leaves are to a tree. Knowing Canadian culture is extremely important to the restaurateur, designer, food service consultant, architect and patron. Given our cultural diversity, Canadian restaurants are different from our American counterparts. Restaurant chains from abroad may or may not survive our cultural or socioeconomic demands. American restaurants have a difficult time introducing many restaurants into the Canadian market because the American business model does not work here. Other factors such as labour (much more expensive in Canada), construction (much more expensive in Canada), and return of investment are not the same. “Canadian’s are developing concepts for a Canadian market. If it can work in Canada it can work anywhere”, says 32 Martin Hirschberg of Hirschberg Design Group Inc. a Toronto based hospitality design firm. The American market is very accepting of specialty restaurants such as a rice pudding store, etc....... “Canadians are demanding value, service, ambiance and casualization from their restaurant experience. Our weekend time is precious, therefore we would like to do it casually”, Hirschberg exclaims. Canadians are also a family driven society, both husband and wife work, the 2 1/2 kids are in daycare, and meal preparation digs into the family quality time. Restaurants, like any other market are driven by the demographics and the market dictates the design concepts. As the market changes, the restaurants change to suit the demands. It really is that simple. What is a Canadian family restaurant? We first need to ask ourselves, what is the definition of a family? A family is different to each and every one of us. It can be husband and wife with no children or a husband and wife with children. It can be grandparents with children, etc... Whatever the equation, there will always be a restaurant available to entertain most patrons. Some of the restaurant design buzz words Martin rhymed off were: Fast casual - a food trend as well as a design trend. A place (such as Boston Pizza) to grab a quick bite to eat, where the food is relatively inexpensive, the service is quick, and the selection offers a healthy option. Grab & Go - Imagine this..... You have had a busy (normal) day at work, you pick up the kids from daycare. Kids are hyper and hungry (so are you). You drag them into the grocery store, pick up a few necessary groceries, wait in the express line (kids are jumping, crying...)Ok, I know, you don’t have to imagine this. It is reality!! Grab & Go is a concept where one can experience healthy dining in an upscale environment in a hurry. More often than not, these types of restaurants are designed with the “family” in mind.

Table of Contents for the Digital Edition of NEWH - September 2004

NEWH - September 2004
President’s Letter
Calendar of Events
Contents
From the Editor
Hospitality News
On the Road Again... HD Expo 2004
Cruise Ship of Elegance…Aboard the Queen Mary Ii
Cruise Lines Expand Options
Your Hotel Restaurant
Powerful Tools of the Trade
Education in Culinary Arts
The New Direction for Restaurants in Canada
Jamie Oliver Story
Lindsay Sharman Trainee Extraordinaire
Oh Canada, Oh Canada…The Fairmont Royal York
From Across the Pond

NEWH - September 2004