We shot all new photography, with an eye towards creating an exciting food journey through the book, giving the diner something mouthwatering to entice them on every page.
It was important to Swiss Chalet that they diversify the customer consideration of their offering beyond chicken. We created full table settings for each menu category, shooting select products together in one setting. To do so, we had to be mindful in framing each shot of the clear space required to feature the descriptions and pricing of each dish, which we added in later. This required a sound process and methodology, forcing us to defining the layout very clearly and work with the photographer to achieve it during the shoot.
In the take-out area, we redesigned the menu boards in order to simplify the ordering process and feature more of their offering.
The existing boards were dated, and listed only a fraction of their offering on them. Swiss Chalet. Swiss Chalet For the architectural style, see Swiss chalet style. Accessed November 4, Dictionaries export , created on PHP,. Mark and share Search through all dictionaries Translate… Search Internet. North America. As it was an instant success, two more restaurants were opened.
One of them was at Yonge Street, which still exists, and another one was on Yonge Street south of St. The decor in the dining room of the restaurant on Bloor Street contained carved dark-wood panelling, dark ceiling beams, and small fake windows with frilly cotton curtains. As a teenager in the s, I dined in all three of these sites, mainly when attending movie theatres located within walking distance of them.
The chickens were barbequed in an oven containing glowing charcoal, which imparted their unique taste. The prices were reasonable, and being teenager with a bottomless gut, I always ordered the half-chicken dinner. The restaurant on Bloor Street also had a banquet room in the basement level, for private functions. I was in this space on one occasion, with a group that performed in Varsity Arena, later in the evening.
There were about 35 of us, and we enjoyed the meal immensely. Before cooking, the chicken were rubbed with salt, and then, roasted for an hour and fifteen minutes. At the Bloor Street site, in the s, the chicken was served with fries or a baked potato, the fries cut daily rather than previously frozen.
The meal also included dipping sauce and half of a toasted hamburger bun. A small bowl of water, with pieces of lemon in it, allowed a patron to rinse the fingers after eating. There were no ribs or other items on the menu; these were added during the years ahead.
I enjoyed the chicken immensely. However, I recently read some online reviews, and although there were many who enjoyed the meals, there were some that did not. However, I did not read any comments that indicated that the reviewers were aware that the chicken was roasted over real charcoal.
Some compared it with St. Then there are cod tongues and fish 'n' brewis in Newfoundland, Saskatoon berry pies in the Prairies, bannock down east, out west and up north. But they're regional specialties, too. So what is Canadian food? Pan -Canadian? There's an argument to be made for Swiss Chalet, the rotisserie-chicken chain that was born in Toronto in and kicked the idea of fast food up a notch.
You could have anything you wanted, as long it was chicken. Burgers weren't an option and the chicken not only came with a little bowl of dipping sauce but with dainty finger bowls, too. This was unusual enough for Northrop Frye reportedly to note in his diary after a meal there in Today, there are more than Swiss Chalet restaurants, most of them scattered across Canada but a few in the U.
But the first one, at Bloor St.
0コメント