Marlin Network launches Foodservice Professional Panel

Marlin Network launches Foodservice Professional Panel

This foodservice marketing agency is putting together a restaurant operator panel and is looking for professionals just like you to become influencers in the industry!

Marlin Network is an agency that has been in business for over 30 years and is on a mission to engage consumers in better experiences away from home.

Currently, the agency is looking for input from operators, owners, chefs, and managers across all segments of commercial restaurants. Marlin Network wants the opinion of those people in the industry who are considered key decision makers, or the people purchasing product for their place of business.

This is an interesting opportunity for industry professionals who qualify, where they will be rewarded for voicing their thoughts on products anonymously. The company will never sell the participant’s information or market to them. Marlin Network’s goal is to better the foodservice industry and incorporate the opinions of real food industry professionals into their projects.

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Bartenders: The Do's And Don'ts With Using Snapchat To Promote Your Craft

Bartenders: The Do's And Don'ts With Using Snapchat To Promote Your Craft

Bartenders can help promote their craft by using Snapchat, but there are a few steps to follow. While it’s a great way to reach a larger audience, there are some important aspects you should keep in mind. We spoke to some pros in the business to give us some valuale tips on using this social media platform to the fullest.

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Gusto 101’s Chef Zennoni Menu Offers Something For Everyone

Video Produced by Vanessa C. Rodriguez

Toronto is arguably one of Canada’s top foodie cities. Having 10 Torontonian restaurants listed in our Top 25 list alone, it’s not hard to believe why restaurateurs place such importance on not only its food, but architecture and restaurant experience as a whole, to stay ahead in the competitive market.

That is the case for: Gusto 101— a five-year-old restaurant located in the heart of downtown Toronto, which serves up modern takes on Southern Italian cuisine. The casual eatery was born inside a repurposed garage, featuring concrete, metals and an overall industrial look to the space.

“The Gusto design... Janet has quite the eye for that... it did win international design awards…,” said Gusto 101’s Executive Chef, Elio Zennoni, who was referring to Janet Zuccarini, Gusto 101’s owner, and the Hospitality Design Award the restaurant and Munge Leung interior design firm won back in 2013 in the casual restaurant category.

The space also features a retractable glass roof for the rooftop dining area that was allows Gusto 101 to provide a patio experience to its guests year round, especially during the fall and winter months.

To complement the innovative restaurant design, Gusto 101 is equipped with a tech forward kitchen which Chef Zennoni, who has been cooking for over 20 years now, notes it is something that appealed to him from the beginning.

“[This is] probably one of the most high-tech kitchens I’ve ever worked in. We have a full-induction burners, combi oven, so on and so forth…It’s at the top of the level of, as far as, the future of kitchens, and the future of restaurant design...,” says Zennoni.

Chef Zennoni, who was first introduced to international cuisine through shows like Wok with Yan and Pasquale’s Kitchen Express, likes to keep the Gusto 101 menu light, fresh and accessible. The menu features creative salads, pasta (which they prepare in-house), flatbread pizza, grilled detailed dishes and sweet desserts. Their goal is to provide plenty of options, something for everyone who visits.

In this Table 42 Vignette, Chef Zennoni demonstrates for us Gusto 101’s signature dish: a Tuscan Wood Fired Grill Pollo with grilled chicken, butternut squash puree, farro pickled radicchio, toasted hazelnuts.

He begins by first preparing a butternut squash puree with shallots, nutmeg and cream butter. After, he sautés some farro with pickled radicchio. The dish also carries toasted hazelnuts which are rolled on a flat surface to break off its dark brown skin and later are tossed in olive oil.

The chicken breast is lathered in olive oil and brine made out of salt, clove, garlic and fresh herbs. Then it is grilled and later sliced on a bias, or roughly 45 degree angle, “to fold it in on itself just so it looks like a chicken sitting in it’s own nest.”

After plating the beautifully prepared dish, Chef Zennoni adds the last touch --- a dash of Maldon sea salt flakes.

Watch the episode to learn more!

Richmond Station Does Food Differently

In this Table 42 Vignette, Chef and Co-owner of Downtown Toronto’s Richmond Station Carl Heinrich describes how Toronto and Richmond Station have grown as an important part of Canada’s food scene.

Don't Call it a Tavern

Heinrich and his business partner Ryan Donovan wanted a restaurant with a tavern feel – that wasn’t called a tavern. As they sat together one day in a tavern, marveling at the subway tile that surrounded them, an idea dawned. With some word association, the subway tile led them to subway station, which blossomed into the Richmond Station – a nose-to-tail, farm-to-table restaurant.

The concept started, as Heinrich describes it, “between two parking garages next to a crack park. It arguably wasn’t a great area when we found it. It wasn’t very glorious, but it was a good space.”

Richmond Station
Richmond Station

That it was, with 80 seats, an open kitchen, and a neighborhood that promised busy lunch and dinner rushes.

Since then, the Toronto food scene has grown into something great with Richmond Station as part of the fabric.

Nose to Tail, Farm to Table

“It’s the best food city in Canada. Maybe even one of the best in North America,” Heinrich contends.

He adds, “We are not a meat or meat-heavy restaurant; we love vegetables, too. If we want to put a steak on the menu, we buy a cow. If we want to use bacon, we buy a pig.”

Notably, the partners only buy locally and from people they know, picking up animals directly from the farm.

Heinrich explains, “The way we buy food is a little different. When we want to write the menu, we call a farmer…[we] don’t call ourselves a farm-to-table restaurant, but we are. We buy food directly from people that grow it, and we take a lot of pride in the relationship we have with our suppliers.”

Note that’s suppliers with an “s” – 40 or 50 of them.

“The food we get changes on a weekly basis, because we put a big focus on buying really, really tasty food. I’ll never buy meat…from a farmer unless I’ve visited the farm,” Heinrich stresses, adding “it’s a holistic way of cooking that we’ve become known for.”

What's Cooking

“Our food isn’t really cutting edge. It’s not out there. We’re not playing with techniques that nobody’s ever heard of,” Heinrich admits.

However, Richmond Station is cooking food people can relate to and offering the hospitality to go with it.

“We are cooking my Grandmother’s food,” he said.  “It’s our ability to go above and beyond…and really push it to make sure you are really well taken care of…and I think that drives people to come back.”