Page 3 - MENU Magazine - Sept/Oct 2017

One of the most instinctive human acts is to tell a story. Tell us yours...
We all love stories, whether we’re listening to a friend over co ee or binge-watching the latest Net ix show.
Restaurateurs often have amazing stories, and we want to share one with you:
Thai Khac Chuong was a photojournalist living in Vietnam with his wife Muoi Vuong. He won the 1975 Headliner Award for outstanding photography with
a photo taken just before the fall of Saigon. Fearing for his safety, they ed the country, arriving in southwestern Ontario in 1980. The pair opened a restaurant—Saigon Flower—that is still open today.
What’s your story? It doesn’t have to be that dramatic
to be captivating. In our spring Making Moments contest, many of you shared your restaurant stories with us. One
of you told us how your catering business was inspired by a visit to Edmonton’s Corso 32 restaurant. And the owners of Vancouver’s Bauhaus wrote about running a busy restau- rant while raising three children!
When you share your foodservice industry stories, it brings your restaurant experience to life. It entices your guests— and potential guests—to make your unique foodservice of- fering something they will seek out to experience. Sharing your story sets you up to be part of a larger community: the passionate people who make food and hospitality the cen- tre of what they do, each and every day.
The Sept/Oct issue of MENU is dedicated to the Mon- ey-Makers—the people, products and processes that will help you thrive. We hear from experts like Hugh Johnston, CA and dietitian Rosie Schwartz. But we also feature mon- ey-making advice from insiders like chef Christie Peters (The Hollows), co-owner Doug Townsend (The Canteen) and CEO Michael Valiant (Boon Burger). Their suggestions on bumping up revenues and cutting expenses can help you make money!
In the meantime, keep sharing your stories. You can reach us at 1-800-387-5649 or members@restaurantscanada. org. Whether you’re sharing your story with your custom- ers or with us (or hopefully both!), make sure you know what your story is, and how it makes you unique.
Bill Allen Shanna Munro
Chair of the Board President & CEO
Photo by Thai Khac Chuong, Vietnam 1975
SEPTEMBER / OCTOBER 2017 MENU 3