Open House - Profit Optimization: Generate More Profits with Effective Practices - Québec - March 12 & 13

Cost optimization in the HRI and Dairy Bar sector is crucial to increase profits and ensure financial sustainability. Here are some effective practices to achieve this goal:

Menu Engineering

Staff management

Energy savings

Technology

By implementing these practices, Restaurants, Hotels, Institutions and Dairy Bars can optimize their costs and improve their profitability while maintaining the quality of services and products.

Frosted experience: Discover our new frozen trends - Montreal - April 9

The frosty experience at a dairy bar or gelateria can be an exciting opportunity to attract new customers and retain ice cream lovers. Here are some ideas for trendy novelties to create a unique frosty experience:

Artisanal gelato

Personalized creations

Signature Ice Cream

Healthy ice cream

Visual experience

Vegan and Gluten-Free Options

By constantly innovating and listening to customer preferences, your ice cream parlor or gelateria can become a popular destination for ice cream lovers looking for a unique frosty experience.

Frosted experience: Discover our new frozen trends - Quebec - April 23

The frosty experience at a dairy bar or gelateria can be an exciting opportunity to attract new customers and retain ice cream lovers. Here are some ideas for trendy novelties to create a unique frosty experience:

Artisanal gelato

Personalized creations

Signature Ice Cream

Healthy ice cream

Visual experience

Vegan and Gluten-Free Options

By constantly innovating and listening to customer preferences, your ice cream parlor or gelateria can become a popular destination for ice cream lovers looking for a unique frosty experience.

Culinary Technology: Revolutionizing Cooking with Automation - Montreal - May 7

Culinary technology can revolutionize the food industry by automating key processes, which can be particularly beneficial in areas such as the preparation of French fries, fried chicken burgers and other popular dishes. Here’s how automation can be integrated to improve efficiency and dish quality:

Automation of French fries Cooking

Automated Ordering Systems

Automated Sous Vide Cooking

Automation in culinary technology can improve productivity, reduce human error, and provide a faster, more consistent cooking experience. It also allows chefs to focus on creativity and improving recipes rather than repetitive tasks.

SIAL Montreal - May 15-17, 2024

For more than 20 years, Bazinet Taylor has participated in SIAL Canada, which is an annual business accelerator. The multiple innovations and products presented are an inexhaustible source of inspiration for the industry of today and tomorrow. If Bazinet Taylor is a reference, a leader in its field in Quebec, it is first and foremost because of the exceptional variety of equipment that we sell. Bazinet Taylor also stands out for the excellence of its ongoing after-sales service and, consequently, of the people who provide it. Come meet us at booth 2558 Grocerant sectors see you very soon.

Culinary Technology: Revolutionizing Cooking with Automation - Quebec - Date to be determined between June 3 or 10

Culinary technology can revolutionize the food industry by automating key processes, which can be particularly beneficial in areas such as the preparation of French fries, fried chicken burgers and other popular dishes. Here’s how automation can be integrated to improve efficiency and dish quality:

Automation of French fries Cooking

Automated Ordering Systems

Automated Sous Vide Cooking

Automation in culinary technology can improve productivity, reduce human error, and provide a faster, more consistent cooking experience. It also allows chefs to focus on creativity and improving recipes rather than repetitive tasks.

ARQ Contacts Salons Charlevoix - Date to be determined between June 4 or 11

Bazinet Taylor and the Association Restauration Québec know better than anyone that the time of its members is precious and limited, but we also know that contacts and exchanges are essential to them. Mindful of these two notions, the ARQ has therefore set up the ARQ Contacts Salons. Presented in the form of a networking afternoon, from 2:30 p.m. to 6 p.m., the activity travels to each of the administrative regions of Quebec for a very special meeting.

Indeed, HRI managers are invited to take part in more than interesting exchanges as well as to meet and discover suppliers of equipment and services dedicated to HRI as well as food processors and local producers.

ARQ Contacts Salons Beauce - Date to be determined between September 17 or 24

Bazinet Taylor and the Association Restauration Québec know better than anyone that the time of its members is precious and limited, but we also know that contacts and exchanges are essential to them. Mindful of these two notions, the ARQ has therefore set up the ARQ Contacts Salons. Presented in the form of a networking afternoon, from 2:30 p.m. to 6 p.m., the activity travels to each of the administrative regions of Quebec for a very special meeting.

Indeed, HRI managers are invited to take part in more than interesting exchanges as well as to meet and discover suppliers of equipment and services dedicated to HRI as well as food processors and local producers.

Vegetal Feast: Highlighting Vegetarian and Vegan Products - Quebec – Date to be determined between September 17 or 24

Hosting a plant-based feast is a great way to showcase vegetarian and vegan produce, while providing a delicious and diverse dining experience. Here are some ideas for creating a memorable plant-based feast:

Variety of Dishes

Culinary Creativity

Signature Dishes

Balanced Menu

Collaboration with Vegetarian Chefs

Vegan Food and Wine Pairings

By implementing these ideas, you can create a plant-based feast that will appeal to diners, even those who don’t necessarily follow an exclusively vegan or vegetarian diet. This also helps promote more sustainable and environmentally friendly food.

Hot and Personalized: Maximizing Opportunities with Hot Beverages - Montreal - October 1

Offering personalized hot drinks can be a great way to maximize opportunities in an establishment, whether it is a café, bistro or other dining venue. Here are some ideas for offering personalized hot beverages and optimizing your customers’ experience:

Personalized Coffee Bar

Gourmet Hot Chocolates

Artistic Lattes and Cappuccinos

Signature Drinks

Loyalty program

Visual communication

By offering personalized hot drinks, you can create a unique experience for your customers while maximizing sales opportunities. It also promotes customer engagement and loyalty, encouraging customers to come back to discover new creations.

Hot and Personalized: Maximizing Opportunities with Hot Beverages - Quebec - October 22

Offering personalized hot drinks can be a great way to maximize opportunities in an establishment, whether it is a café, bistro or other dining venue. Here are some ideas for offering personalized hot beverages and optimizing your customers’ experience:

Personalized Coffee Bar

Gourmet Hot Chocolates

Artistic Lattes and Cappuccinos

Signature Drinks

Loyalty program

Visual communication

By offering personalized hot drinks, you can create a unique experience for your customers while maximizing sales opportunities. It also promotes customer engagement and loyalty, encouraging customers to come back to discover new creations.

Vegetal Feast: Highlighting Vegetarian and Vegan Products - Montreal – November 12

Hosting a plant-based feast is a great way to showcase vegetarian and vegan produce, while providing a delicious and diverse dining experience. Here are some ideas for creating a memorable plant-based feast:

Variety of Dishes

Culinary Creativity

Signature Dishes

Balanced Menu

Collaboration with Vegetarian Chefs

Vegan Food and Wine Pairings

By implementing these ideas, you can create a plant-based feast that will appeal to diners, even those who don’t necessarily follow an exclusively vegan or vegetarian diet. This also helps promote more sustainable and environmentally friendly food.

ARQ Contacts Salons Centre-du-Quebec - November 19

Bazinet Taylor and the Association Restauration Québec know better than anyone that the time of its members is precious and limited, but we also know that contacts and exchanges are essential to them. Mindful of these two notions, the ARQ has therefore set up the ARQ Contacts Salons. Presented in the form of a networking afternoon, from 2:30 p.m. to 6 p.m., the activity travels to each of the administrative regions of Quebec for a very special meeting.

Indeed, HRI managers are invited to take part in more than interesting exchanges as well as to meet and discover suppliers of equipment and services dedicated to HRI as well as food processors and local producers.