Main Street Cafe » Restaurant http://www.mainstcafe.net Ideas for Small Business Marketing, Legal and Entertainment Tue, 07 Feb 2012 06:13:18 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 The Hermitage Restaurant is Vancouver's Best French Dining http://www.mainstcafe.net/the-hermitage-restaurant-is-vancouvers-best-french-dining.htm http://www.mainstcafe.net/the-hermitage-restaurant-is-vancouvers-best-french-dining.htm#comments Fri, 11 Mar 2011 07:35:07 +0000 admin http://www.mainstcafe.net/the-hermitage-restaurant-is-vancouvers-best-french-dining.htm Here is a little about Herve Martin, the chef and owner of the Hermitage restaurant in Vancouver.

 

Hervé Martin, Chef/Owner of The Hermitage Restaurant trained for eight years in France to achieve the level of Executive Chef. On his quest to achieve this position, Hervé also trained as a Pastry Chef and a Butcher prior to serving as the private chef to the King Leopold of Belgium. He has worked at some of the finest 3 star Michelin restaurants in Europe and then went on to be the executive chef at some of the best hotels in Europe, the United States, and Canada. Included in this category were the Palace Hotel in the South of France and Ireland; the Hotel Plaza de la Chaudiere in Hull, Quebec; the King Edward Hotel in Toronto; the Westbury Hotel in New York and the Palace Hotel in Philadelphia. In 1985 Hervé Martin came to Vancouver to open the Pan Pacific Hotel. During his three years at the Pan Pacific, several things occurred: the opening of the Pan Pacific was a hit, Hervé and his culinary team received many awards for various competitions, and he decided to open his own restaurant; thereby making Vancouver his home.

 

As a member of such renowned wine appreciation societies as the Chaine des Rotisseurs; the Confrérie du Sabre de’Or; the prestigious “Confrérie des Chevaliers du Tastevin” and other associations, Hervé’s knowledge of French Gastronomic and the various wines that work well with it are outstanding. Therefore, Hervé has carefully chosen the wines for his critically acclaimed cellar including fine Burgundy wines from his family’s Chateau de Chamilly vineyard in France.

 

Now, about the restaurant.

 

Since its opening in 1988, The Hermitage has been a favorite of Vancouverites and visitors alike. Situated in an enclave away from the hustle and bustle of world famous Robson Street; it offers an elegant, but charmingly informal atmosphere that reflects the warmth and hospitality of provincial France. While engulfed by the coziness of French antiques, family treasures, and the warm brick of the fireplace, you can select from a menu created by master chef Hervé Martin and served in the traditional French style. The critically acclaimed wine list boasts one of the best selections of Burgundy wines in Vancouver and is highlighted with exclusive wines from the family winery in Chamilly, France. Always on the list when accolades are being given, The Hermitage has received many awards as a result of the mix of tradition, knowledge and artistry that Hervé brings to his restaurant. On a warm summer’s evening, you may wish to enjoy your dinner on the private courtyard patio while contemplating which of the wonderful desserts you will choose. Whether dining inside beside the fireplace or outside on the patio, you will be in for a memorable dining experience.

 

Chef/Owner Hervé Martin and his highly professional staff welcome you to The Hermitage.

 

Mention that you read this article on ARTICLE BASE and receive $25 off your bill.

]]> http://www.mainstcafe.net/the-hermitage-restaurant-is-vancouvers-best-french-dining.htm/feed 0 Does a Restaurant Need a Website? http://www.mainstcafe.net/does-a-restaurant-need-a-website.htm http://www.mainstcafe.net/does-a-restaurant-need-a-website.htm#comments Mon, 11 Oct 2010 06:34:37 +0000 admin http://www.mainstcafe.net/does-a-restaurant-need-a-website.htm I believe that any business will benefit from having a website.  I have worked with internet marketing for many years, and I have seen that people feel like a business has “validity” when they have a website.   I do not do this commercially, however it is a passion and hobby of mine. I have created many websites.One main point is that it should not cost a fortune to have a website.  An excellent one page site and maybe a contact page is easy to accomplish.  Microsoft Office Live http://www.officelive.com/ is offering a free domain and hosting for one year, as well as providing an easy way to create your own website without any experience.Keep it simple is an adage that works well here.  People need to only know the vital information about your business.  IE: Cuisine, address, contact info, reviews, etc.There are many ways to promote yourself on the internet.  One example is the last restaurant that I owned.  Go to google and type in:  hot dog charlotte    My place is the first that comes up. City Hot Dogs, or my site www.cityhotdogs.com ..   My site is still active, however it tells my friends in Charlotte that I have relocated to Atlanta!  I would be glad to assist anyone who wants to increase their presence on the internet if you currently have a site.  Any GRA member is welcome to contact me, and we can meet at my office for 30 minutes and I will provide you with enough information and simple tips to get you started, at no charge!  I will provide this information on a personal basis, but not publish it here, because I support the small business folks who are making their living doing this type of work while supporting the restaurant industry.If you don’t have the time to make your own site, look at the GRA website buyers guide and you will find great resources to create a website for you, and these people can help you optimize your site to be found on the search engines.  I would highly suggest that you use one of the GRA partners to do you site.  The main thing that you have with these folks is personal contact.   Every day, every restaurant receives solicitation phone calls (especially during lunch hour, don’t they know they are calling a restaurant!!!) and many big companies try to sell you a site for more than 250.00 per month.  Once your site is up, their job is done.  Spend your money wisely, and preferably with a local designer who knows their stuff (and preferably a supporter of GRA)So, in summary,   Yes, in my experience, a website is important, however, it does not have to cost an arm and a leg!

Doug MarranciAtlanta Restaurant ExchangeRestaurant Brokers Atlanta GeorgiaWe sell restaurants in Atlanta and the Atlanta Metro Area

]]> http://www.mainstcafe.net/does-a-restaurant-need-a-website.htm/feed 0 Atlanta Restaurant Exchange – Restaurant Broker http://www.mainstcafe.net/atlanta-restaurant-exchange-restaurant-broker.htm http://www.mainstcafe.net/atlanta-restaurant-exchange-restaurant-broker.htm#comments Mon, 07 Jun 2010 06:34:07 +0000 admin http://www.mainstcafe.net/atlanta-restaurant-exchange-restaurant-broker.htm “For Immediate Release”

Marranci and Miller Open New Restaurant Brokerage Operation in Mid Town

Doug Marranci and Fred Miller are pleased to announce the opening of the offices of Atlanta Restaurant Exchange, at 1708 Peachtree Street, Suite 110, Atlanta GA 30309

404-892-4999 www.atlantarex.com

The company will work with restaurant owners who are transitioning; either expanding to a new location or selling their current location. In addition, Atlanta Restaurant Exchange will assist potential new restaurant owners to find locations in the Atlanta area.

The owners are using their experience in the industry to create a brokerage operation which brings a unique approach to the purchase and sale of restaurants in the Atlanta area. They will help restaurant owners recognize the full value of their businesses as going concerns. Atlanta Restaurant Exchange will seek to serve the middle market of the restaurant and food service industry. This is a market targeting smaller, independent businesses.

Fred Miller, CEO of Atlanta Restaurant Exchange has hands on experience with the Food Service Industry. He came from a family which for a generation was involved in the Industry. He understands the unique needs of the owner / operator. He also grasps the concerns of the purchaser of a restaurant operation. His unique insight comes from having owned two restaurant operations of his own. Most of Fred’s professional life has been involved in the analysis, financing and oversight of all types of small business concerns during his 35 years in the banking industry. He has been involved in the valuation and sale of hundreds of small concerns in the restaurant and other small business areas.

Doug Marranci, General Manager of Atlanta Restaurant Exchange has spent his entire life in the restaurant business. His parents before him were in the business, which is where he gained the huge store of knowledge he has of the industry. Doug has managed restaurants for others, mom and pop operations as well as those of major franchises. In addition he has owned several restaurants of his own. Doug has been involved in the sale of many restaurant properties as a representative of the seller and counselor to the purchaser.

Marranci’s vast experience in the food service industry makes him eminently qualified to advise others in the sale or purchase of any food service operation. He can match the buyer to a suitable property. At the same time he will expose a restaurant operation to a wide range of prequalified and likely prospects. This assures the client that his business will be presented fairly to the broadest number of serious purchasers possible.

It will be the mission of the company to assist the restaurant owner in finding a buyer for his business, with the goal of maximizing value (sales price) determined by a professional approach to analysis.

]]> http://www.mainstcafe.net/atlanta-restaurant-exchange-restaurant-broker.htm/feed 0 Chef?s Surprise at the Hermitage Restaurant http://www.mainstcafe.net/chefs-surprise-at-the-hermitage-restaurant.htm http://www.mainstcafe.net/chefs-surprise-at-the-hermitage-restaurant.htm#comments Sat, 20 Feb 2010 00:47:04 +0000 admin http://www.mainstcafe.net/chefs-surprise-at-the-hermitage-restaurant.htm Musicians, Artists, film makers – We don’t tell them what and how to make their art, and it seems presumptuous to tell a chef what he can do best on a particular night. Spending $50 on a dinner is a serious evening’s entertainment, certainly not to be frittered away on passing whims. So, my partner and I call Herve Martin, at Hermitage, named a date and a time and asked for $50 dollars each worth of luxury and comfort. It’s an approach I recommend. Tell your favorites, how much you want to spend and leave the rest to him or her.

It was certainly an evening, and we started with a salad of lightly blanched, almost melting but crisp red cabbage and toasted walnuts dressed with walnut oil. – A very appropriate welcome to the advent of winter. A second course arrived: Red snapper, wrapped in cabbage (green this time) and Prosciutto. – The three little filets sitting along side a coulis of sweet tomatoes and balsamic vinegar. A very interesting approach to a simple fish like snapper.

For the main course, a pan-fried veal chop, simple with its pan juices, pommes Anna and a coloring of lightly poached vegetables. A veal chop like this is not a conversation piece but a really profound piece of meat, complete with it’s own handle of bone for picking up and gnawing. By the time we finished it we were almost two hours into dinner. Finally, for dessert, an other simplicity, a perfect finisher – A large semi-crisp crepe, stuffed with fresh raspberries and served with strawberry and vanilla ice cream.

An amazing evening and experience was created from start to finish at the Hermitage restaurant thanks to the expertise of chef and owner Herve Martin.

By Jamie Maw

Vancouver Magazine

October 2006

Mention that you read this article on ARTICLES BASE and receive $25 OFF your bill.

]]> http://www.mainstcafe.net/chefs-surprise-at-the-hermitage-restaurant.htm/feed 0 Spear and Eat at the Hermitage Restaurant http://www.mainstcafe.net/spear-and-eat-at-the-hermitage-restaurant.htm http://www.mainstcafe.net/spear-and-eat-at-the-hermitage-restaurant.htm#comments Sat, 20 Feb 2010 00:46:05 +0000 admin http://www.mainstcafe.net/spear-and-eat-at-the-hermitage-restaurant.htm Fondues, resurrected from the 70’s, are still going strong as hipster communication food.

Chef and owner Herve Martin always has fondue available on his menu, you just have to ask and give him 48 hour notice if this is your plan for your unforgettable evening at the Hermitage restaurant.

“Oil is far too ‘evy to digest,” says Herve Martin, of his beef tenderloin fondue. “So, we do it in wine. In Burgundy, it’s pinot, pinot, pinot.” The meal also includes cabbage and bacon soup, a green salad, potatoes, a cheese plate and for dessert, pears poached in red wine with black current sorbet.

The beauty of the fondue, Burgundy style, is that the flavors are so much more present. It’s a joy to bite into a piece of meat that has been slowly cooking in red wine. It’s so much more than just dinner, it’s a very social and fun way to have dinner. You have more time for interaction and talk as your meats are cooking.

It’s a perfect date dinning experience, gets families to talk more around the table, but best of all, it’s a very healthy way to eat.

It’s a perfect winter meal and it is now served until spring as a promotion for $49 per person. But, is also available year round. Ask and you shall receive.

Herve Martin says parties have booked out the entire restaurant for a fondue party.

By Mia Stainsby

The Vancouver Sun

February 2005

Mention that you read this article on ARTICLES BASE and receive $25 OFF your bill.

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