To create the most favourable environment for our members to succeed.
Memberships range from 275 to 350 per year.
Why Join Us
Our research shows that members experience higher revenue growth, better knowledge and lower operating costs compared to non-members.
BCRFA INDUSTRY NEWS
2018 is bringing back some traditional foods that, made in house, can be a value add for customers and increase your menu profitability. Here are three trends that you can explore that take advantage of the late summer and fall harvests.
There is a growing trend for dishes created with ingredients sourced as close as possible to your restaurant. In season fruits and vegetables that travel a short distance to your business maintain flavour and freshness that is unparalleled and give your team a story to tell about where they are from and who the farmer, producer or processor is.
Customers are looking to dine at restaurants where the operator’s values match their own. Talking about local food is a great way to share a value system – and the best way for you to capitalize on this trend is through focused menu labeling.
You may already be serving 100% BC eggs and BC chicken, but if you aren’t telling your customers – they can’t get excited about your commitment to local sourcing. Changing your menu from “Roasted Chicken with Cauliflower and Green Bean in a Pesto puree” to “Roasted Fraser Valley Chicken with local vegetables in a house-made Pesto puree” isn’t a big change – it’s few more words – but for one or two locally focused menus items – it can make all the difference. Try it and let us know how it goes!
Canning was once a huge part of the annual household food plan as a way to have the harvest last through the long winter months. With the new enthusiasm for local food and fresh ingredients, it’s coming back with gusto. With canning on the rise, fermenting, picking and preserving are reaching into restaurants and into home kitchens. Adding a house made pickle to a charcuterie plate or a pickled radish to a salad adds a touch of on-trend elegance. New tech is partnering with tradition to create pickling processes that are as short as a few hours. The time commitment is small for your kitchen team – but the flavour rewards are big.
Want to learn about preserving foods and the health benefits? The BBC has a beginner’s guide to fermented foods that is fun place to start.
If you just want to add something gut friendly that you don’t make in house, probiotic foods like kimchi, sauerkraut, miso and kefir follow this trend – as do prebiotics such as onions, garlic and other alliums. Adding these to existing menu items can be simple but offer an opportunity to engage with your customers.
Food for your brain
If you haven’t heard of Nootropics, you won’t be the only one. The new health-conscious food trend is consuming “nootropics” – brain food to you and me – are a group of foods that increase mental performance in healthy people. You may not include this on your menu yet – but start reading about it so that you know what your customers are thinking about. Look out for turmeric, salmon, eggs, dandelion greens and jícama (Mexican yam) to appear on menus. Caffeine will make a comeback with this trend with natural sources of coffee, cocoa and tea and guarana.
The annual BCRFA Hall of Fame Dinner will this year be held on October 1 at the Italian Cultural Centre.
The event pays tribute to the people and restaurants that have shaped British Columbia into a vibrant, world-class culinary scene. With six different categories to present, the following awards will be presented:
- Active Restaurateur Award;
- Supplier Award;
- Friend of the Industry Award;
- Local Champion;
- Leading Employer; and
- The Industry Award.
More information on each award can be found here.
Dinner will feature an elegant Italian meal using fresh BC ingredients, a selection of BC VQA wines and cocktails highlighting native ingredients and the BC craft spirits industry.
Tickets cost $199 per person, members are $179. Table of 10 for $1900.
This is a fantastic opportunity to celebrate the BC restaurant and food services industry and get together with fellow restaurateurs while enjoying delicious food and drink. Don’t miss out on your chance to attend this celebrated event.
The BCRFA’S Metro Vancouver Restaurant Labour Shortage Report & Recommendations is now available electronically and in hard copy.
Through the Employment Program of BC, BCRFA staff conducted interviews and research designed to analyze the employment and skills gap that is impacting employment levels in Metro Vancouver restaurants. Though it focuses on the Vancouver area, it also offers short and long-term recommendations and best practice relevant for restaurants province-wide.
We hope this report will provide value to all of our members. In the report you will find detailed tactics for operators facing immediate concerns, as well as suggested industry-wide changes as part of a long-term strategy. We hope you will make use of this report. Don’t hesitate to share your feedback.
If you want a hard copy mailed to you, please email us and send us your mailing address.