FEB 24-26, 2019

ENERCARE CENTRE, TORONTO, ON

RESTAURANT OF THE FUTURE

EXPERIENCE TOMORROW, TODAY

RC Show brings you the Restaurant of the Future – an immersive restaurant activation designed by award-winning design studio Navigate in partnership with BUILD IT by Design that showcases how you can make sustainable decisions from all corners of your operation. Enjoy forward-thinking culinary creations from top chefs, sip on dynamic beverage options and experience an unparalleled guest experience.

ELEVATED & SUSTAINABLE DESIGN

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Old Materials, Modern Furniture

All furnishings will be produced using refurbished materials by leading commercial furniture maker Contract Supply and sustainable textile solution provider Architex.

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Low-Impact Lighting & Surfaces

Our space will feature lighting by ANONY, stunning Caesarstone quartz countertops. The millwork will be produced by Juiceworks and fabrication by Marble and Granite Stone Craft.

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Energy-Efficient Equipment

Curated by André LaRivière, our activation will showcase how ENERGY STAR certified equipment, including Merrychef's high-speed ovens, Garland's induction cooktops, TRUE smart refrigeration systems and Urban Cultivator's indoor garden can help you save energy and money.

TAKE A TOUR: RESTAURANT OF THE FUTURE

Find out what's happening on the floor by hovering over the markers below.

ROF-Floor

Uber Eats
Learn about what's next in analytics, drone delivery, virtual cloud restaurants and how to leverage data to grow your business.

Food Styling Workshop
Sun, Feb. 24, 12PM-1PM
Irene Matys

Get tips and tricks on styling and photographing your dishes for Instagram and marketing materials.

Future of Menus
Feb 24-26, 2:30PM-3PM
Alan Smithson (MetaVRse)

Learn how augmented reality menus will re-invent your menu, change how your customers order and how you will track your sales.

Stingray Business

Get insights on how to create engaging atmospheres with music and digital displays that keep customers coming back.

André Larivière
Author, The Next Course: Reinventing the Modern Urban Restaurant

Get a signed copy of The Next Course. Learn how to save energy, reduce waste and choose sustainable options.

Glance Pay

Find out how you can increase customer retention with loyalty programs and turn over tables 30% faster.

Glance Pay

Find out how you can increase customer retention with loyalty programs and turn over tables 30% faster.

Waste-Based Cocktails
Tues, Feb. 26, 2:30PM-4:00PM

Discover innovative ways to reduce waste and improve your bar's bottom line with Trash Tiki duo Kelsey Ramage and Iain Griffiths. 

Client-Care Cocktails
Feb 24-25, 3PM-4PM

Sample and learn about zero and low proof cocktails with Bittered Sling Bistro and Seedlip.

All Day Cafe

Stop by for tasty treats and meet with clients in our cozy cafe space. Check out the full menu below!

Daily Culinary Tastings

Sample bites from a line-up of top chefs made in our energy-efficient kitchen. Browse the full menu below!

Autonetics Universe

Start your experience off by checking in with our robot hosts and keep your eyes open for holograms hidden throughout the space.

Silverware POS

Learn how to streamline your guest experience and payment process with Silverware Clover, an all-in-one handheld device.

FOOD & BEVERAGE EXPERIENCES

Our curated line-up of chefs will be serving delicious bites that are flavour-packed and utilize sustainable, local and traceable ingredients.

(menus subject to change)

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Sun, Feb. 24

MSC Salted Cod Fritters
La-toya Fagon (Twist Catering)

Carrot Top Tortellini
Matthew Sullivan (MLSE)

Wild Pickerel on Foccacia
Charlotte Langley (Scout Canning)

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Mon, Feb. 25

Jackfruit Tacos
Matthew Ravenscroft (Rosalinda)

Head-to-Tail Pork
Michael Kirkwood (Novotel)

MSC Canadian Cold Water Shrimp + Chive + Ginger Dumplings
Matt Dean Pettit
(Matty's Seafood, The Spirit Group)

Cornbread Cakes with Saltfish Rundown
La-toya Fagon (Twist Catering)

shrimp

Tues, Feb. 26

Planet Shrimp & Grits
Taylor McMeekin (The Chase)

MSC & High Liner Seafood Bouche
Philman George (High Liner Culinary)

Scallion & Cheese Waffle with Spicy Maple Fried Chicken
La-toya Fagon (Twist Catering)

Harvest Whole Grain Congee with Poached Egg
Trevor Lui (Kanpai Snack Bar, Good Karma & Fat Rabbit Catering)

 

BAR

Bar Menu

It's 5 o'clock somewhere! Stop by the bar to sample local wines, sustainable cocktails, and tasty suds.

Wines
High Street

Cocktails
Beam Suntory, Vodkow & Trash Tiki

Organic Beers & Ciders
Mill Street Brewery

CAFE

All-day Cafe Menu

Need a quick fix? Enjoy plant-forward snacks at our cafe where you can refuel and meet with clients.

Seaweed Brownie
Ned Bell (Ocean Wise)
available Feb. 24, 11am-1pm

Blueberry Coconut Power Balls
Olivia Simpson (Levo)

BLT Pasta Salad
Charlotte Langley (Barilla)

Roasted Mushroom Power Bowl 
Charlotte Langley (Knorr)

Purple Corn & Banana Chips
Wassi (Eco Ideas)

Chocolate Protein Power Bars
Cacao Barry

INNOVATIVE PRODUCTS & WORKSHOPS

tableware

Form Meets Function

Check out the latest tableware from Spirit China, glassware from Libby and innovative products, including studio50 hot/cold stone liquid containers, dishwasher-safe wooden cutting boards and the world’s best pans.

Restaurant of the Future

Robotic Servers & Hosts

See the latest in hologram technology and experience the future of service as Autonetics Universe presents their programmable robots that can help seat guests, display menus, serve food and more!

irene

Cutting-Edge Insights

From food styling to augmented reality menus, get hands-on insights with our expert-led workshops. Learn how to enhance customer experience with data-driven delivery, music, loyalty programs and payment technology.

PRESENTING PARTNERS

DESIGN PARTNERS

FOOD & BEVERAGE PARTNERS

EXPLORE OUR FULL LINE-UP OF SPEAKERS, DEMOS & SEMINARS