Restaurants Info

Just About Restaurants

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Move Over Terrasse Culture Of Montreal – Patio Restaurants In Oakville

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Montreal is known for its patio culture. As soon as the first warm day of spring hits, the city spills out onto the caf-lined sidewalks to sip cafs au lait and cocktails with friends and neighbours. But emerging trends in urban planning – the move away from car dependent cities and towards higher-density living – are seeing this very Continental tradition transported towards the Rest of Canada, including affluent Toronto suburb, Oakville. City planners there are on the hunt for ways to encourage the development of terrasse restaurants in Oakville.

Why encourage patio restaurants in Oakville?

It’s all part of the ongoing quest to make our cities more livable. It is generally agreed upon that the ideal city is compact, but with quiet spaces as well as lots of outdoor interaction between habitants. In a sense, urban planners of today are trying to bring a little bit of the feel of the medieval town square into our downtowns. Terrasse restaurants in Oakville are meant to contribute to the social fabric of the city, to encourage the friendly interaction between citizens, and to foster a feeling of living in a friendly village.

Opportunities for patio restaurants in Oakville

Some neighbourhoods present more opportunities than others for patio restaurants in Oakville:

The Bronte Village neighbourhood has a lot of potential for terrasse restaurants because of a quirk of its past development. The lingering effect of a road-widening effort on the part of the provincial government has left the positioning of buildings vis–vis the road at a variety of distances. These uneven spaces create more room for patio restaurants. In Oakville’s other neighbhourhoods, this is not the case.

The Kerr Village neighbourhood has been looking at the possibility of extending certain roadways with an eye to adding wider-than-normal sidewalks with plenty of space to accommodate terrasse restaurants. (In Oakville, Kerr Village is known as a multicultural hub).

By-laws concerning patio restaurants in Oakville

Anyone planning to build patio restaurants in Oakville must, of course, check first with the municipality. There are certain rules, for instance, regarding:

the construction of patio restaurants in Oakville next to residential neighbourhoods
permittable weather shielding structures on patio restaurants in Oakville (including awnings and canopies)

Live music is permitted at some terrasse restaurants in Oakville, but some conflicts regarding this matter have prompted a review of the city’s noise by-law.

In general, however, public support for terrasse restaurants in Oakville seems to be quite high.

Residents often weigh in on restaurant review sites, battling over their favourite outdoor restaurants in Oakville, prompting this writer to wonder what’s next, will people in Oakville make Quebec’s two-cheek kiss their own?

Restaurant And Kitchen Exhaust Hood Cleaning Frequency

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Many new restaurant owners or commercial kitchen managers struggle to know how often their exhaust hood fans and ducts should be cleaned. Cleaning the exhaust hoods, ducts, fans and filters are not only important but are required by the law under fire code NFPA 96. Failing to properly maintain the kitchen exhaust hood system can result in fires, unpleasant odors, premature breakdown and catastrophic loss. The grease that builds up in the system provides ample fuel for a fire that can burn at an incredible heat. Most exhaust systems have a fire suppression system within the hood and at the mouth of the vertical duct, but fire suppression systems do not provide protection in the vertical and horizontal ductwork or the fan on the roof.

So how often should a restaurant have their exhaust system cleaned? The frequency of cleaning is something that is highly dependent on the volume of cooking and the type of cooking that you perform. Obviously, higher volume cooking locations require more frequent cleaning. However, what most restaurant owners do not realize is that the type of food their kitchen prepares also plays an important role in how often the exhaust system should be serviced.

For instance, preparing foods that are high in fats and oils (such as cooking burgers, char broil cooking, foods cooked in a wok, cooking with solid fuels (wood) or open vat fryers) deposit much more grease into the exhaust system than traditional cooking. So if you are preparing burgers on a daily basis at a high volume your kitchen exhaust hoods will need to be serviced regularly (quarterly at a minimum) to prevent fires and unacceptable grease buildup.

Determining the optimal level of exhaust hood cleaning that your kitchen or restaurant requires takes years of experience. It is often best to consult with a reputable and certified kitchen exhaust hood inspector who can evaluate your system and cooking habits to provide a recommendation on a cleaning and maintenance schedule. Some commercial kitchen and restaurant hood cleaners provide exhaust hood inspection services for free, and some will even provide pictures of the internal ductwork.

As a rule of thumb no commercial kitchen exhaust system in regular use should go over six months without a thorough cleaning. However, if you are cooking a high volume of foods that are high in fats and oils a thorough cleaning might be required as often as twice a month. This is where the expertise of a certified kitchen exhaust system inspector can help you determine how often your exhaust system needs to be cleaned. Once you have a cleaning and maintenance schedule in place reevaluate the schedule every year to ensure that changes in cooking load or menu options have not increased grease buildup between services.

What Is An Expandable Drop Leaf Restaurant Table

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Are you a restaurant owner who wants to equip his/her restaurant with a custom, functional and user-friendly table that is easy to use and handle? If es then an expandable drop leaf restaurant table can make a real difference to your dinning as well as decorating needs in a perfect manner. These tables have been popular for decades and continue to remain one of the most sought after antiques in today modern environment. Hence, the popularity of this style has led to various manufacturers creating modern day reproductions to meet the demand of homeowners and restaurant owners.

A drop leaf table is a table that folds or expands into a larger size. Normally, it is a square table that folds out into a round table. There are four leafs for each table, and they fold underneath the table when not used, and fold out when needed. This table is convenient for restaurants that have big parties but do not have enough space for a fully round table that sits 6-8 people. For example, a normal size drop leaf restaurant table is 36×36 and folds into 51 round. Not only can this size comfortably sit 4 people, but when you have a large part, it can sit 6-8 people.

These tables are custom built and require significant labor to make. Each leaf has to be made individually by hand, and custom fitted with hinges. The hinge mechanism is available in two types: the slide bar or the leaf hinge. Slide bar has a custom shaped handle that holds the table when it? folded underneath, and you need to fold out the table, just extend that bar out. The leaf hinge is a spring mechanism that locks the leaf in the extended or contracted position.

This table also comes with laminated materials. That is why it is known as laminate restaurant table that offers the ultimate in versatility. With drop leafs, it can go from 36″ X 36″ to a 51″ round top easily. You can expand this table for larger parties, or can save space when you don’t need that much seating in your restaurant. If you don? want to bring long and heavy tables in your restaurant, then an expandable drop leaf restaurant table can help you adjust it into a small place too.

Restaurant Furnitures quality of material on seat and back is also an issue to consider. If your using synthetic wicker, notice the thickness, flexibility and the weave spacing. Too thin, too flexible and spacing to far apart is trouble.

Introduction to Restaurant Employment

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A restaurant career is an extremely viable option for a job seeker nowadays. Given the popularity of eating out today, more and more opportunities are opening up to those looking for insights about how to get hired. The restaurant industry is catching up with the healthcare industry and anyone job seeker who can’t seem to get a lucky break would do well to consider the possibilities of a restaurant career.

For the job seeker, here are the basics on how to get hired and begin an exciting restaurant career:

It may or may not be a concern, but there are many different types of restaurants. From fast food restaurants and Chinese takeaways to more sophisticated operations like those in a five-star hotel, there are numerous establishments where a job seeker can try his or her luck. Anyone just starting out in their restaurant career is advised to think realistically about the best place to secure their first break.

As a job seeker will be competing with many similar applicants who are skilled and knowledgeable in the field of culinary arts, it’s important to find a niche. Before delving into how to get hired, the first step is to determine what one hopes to achieve. In a restaurant, available jobs range from entry level to managerial in a variety of positions. Restaurants hire waiters, bartenders, hosts, floor managers, janitors, restaurant managers, supervisors, etc. There is a wide range of opportunities and someone interested in the industry should know what kind of position he or she is looking for, because each one will have its own educational and training requirements.

For serious applicants, the most efficient way how to get hired by a restaurant is through being well qualified. Entry level positions do not require high educational levels; rather, they usually require several weeks of training backed up by a recognized certificate or a diploma. However, a managerial position such as a restaurant supervisor or floor manager requires more than a diploma; a bachelor’s degree would likely be the minimum requirements, but a master’s degree would be better for anyone aiming for a position at a high-end restaurant.

Regarding starting salaries, the range would depend on both the level of educational attainment and the starting position. A higher salary is available for those gunning for a managerial position, but these are usually only open to those with a high standard of education.

Charleston Haunt A.W. Shucks Seafood Restaurant & Oyster Bar

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The next time youre on a Charleston vacation in South Carolina and looking for things to do and places to eat, look no further than AW Shucks Seafood Restaurant & Oyster Bar! A.W. Shucks is a Charleston favorite for Southern cuisine and appetizing seafood. Locals also love to enhance their meals by throwing back a couple pints to go with their steamer clams and shucked oysters, although, both the food and the lagers are great on their own!

Once sampling the variety of choices the raw bar has to offer, such as the tasty raw oysters, make your way to devilish appetizers like the Shucks “award-winning” Stuffed Shrimp filled with Carolina deviled crab, then wrapped in bacon and deep-fried, or the classic Seafood Nachos! It is no wonder that A.W. Shucks was featured in U.S. Airways Attach magazine! Attach praised the Charleston seafood connoisseurs for their Bobbys Blue Crab Dip masterpiece which is so filling and satisfying that you may not even want to order an entre after!

Not only has A.W. Shucks Charleston become revered for their culinary excellence, the restaurant is located in one of the most historic and culturally saturated areas in the city, known as, The Market Charleston. Once a Nabisco Warehouse, the building was reconstructed and designed 75 years earlier to serve as a secret gathering spot for alcohol consumption during the famous days of Prohibition. Attendants paid for a supposed attraction that boasted a “Blind Tiger” as the “shows” claim to fame, although there was no such creature.

Perhaps the responsibility of karma, The Market was brought to its knees and fatally damaged by a passing tornado in 1938. But determined not to lose a historic Charleston destination, The Market was rebuilt and eventually gave birth to A.W. Shucks in 1978; and somewhat ironically, Prohibition ended shortly after the tornado.

Forever in South Carolinas culinary history, Shucks still serves up both Southern and seafood favorites like the Legendary Casserole, overloaded with shrimp and scallops served over Carolina deviled crab and in a lobster cheese sauce, and even the traditional choice of Shrimps and grits; all of which are presented at extremely reasonable prices within a great atmosphere!

A.W. Shucks old adage still rings true today for the Charleston restaurant: “When youre in the mood for real seafood come get fresh with us!”

A.W. Shuck’s
70 State Street
Charleston, SC 29401
(843) 723-1151
Hours of Operation: Sunday Thursday, 11:00 am to 10:00 pm; Friday & Saturday 11:00 am to 11:00 pm