Latest news with #ItalianRestaurant
Yahoo
6 days ago
- Business
- Yahoo
How Olive Garden is able to afford giving away unlimited breadsticks
Olive Garden, the Italian restaurant owned by Darden Restaurants, was founded in Orlando in the '80s and quickly found a loyal fanbase in part because of its 'never-ending' first course, which includes unlimited breadsticks. While unlimited breadsticks have now become a staple of the company's brand, the dish was actually first offered as a way to occupy customers after long wait times to receive their meal. Olive Garden's unlimited breadsticks are beloved by its loyal customers more than any other menu item, but few know the treasured appetizer was originally adopted to keep them busy. The breadsticks have been a staple of Olive Garden's Italian-style fare since 1982, when the first restaurant was opened on International Drive in Orlando. An immediate success, the restaurant enjoyed a far better crowd than expected on that first day, but food took longer than expected to leave the kitchen, an Olive Garden spokesperson told Fortune. On the restaurant's second day, it was just as busy, and the restaurant team made a decision that would later become a staple of the brand: to give the customers refills on breadsticks, for no extra cost, while they waited for their meals to arrive. While alarm bells rang and kitchen staff struggled to make enough sauce, customers munching on free breadsticks were satisfied. 'It made guests really happy, but it also helped the kitchen catch up since servers could get them themselves,' Jaime Bunker, Olive Garden's senior vice president of marketing, told CNN. Soon after, the company added soup and salad for customers purchasing an adult entrée to enjoy in the restaurant. 'Olive Garden's Never-Ending First Course was born,' the spokesperson said. While the breadsticks have always been popular with customers, the way Olive Garden managed them wasn't always a hit with investors. In 2014, hedge fund Starboard Value released a 300-page presentation criticizing Darden and Olive Garden. In the document, the investor said servers were bringing out too many breadsticks at once and claimed the breadsticks had declined in quality so much as to be compared to hot dog buns. After a proxy battle, Starboard replaced Darden's board of directors and made significant changes to the company's restaurants including Olive Garden, but kept the unlimited breadsticks as a staple. More than 40 years later, the company's bottomless breadsticks go hand-in-hand with the brand's identity and are a big part of why customers have made Olive Garden one of Darden Restaurants' most profitable brands, said Fordham University adjunct professor of Hospitality Marketing Stacy Ross Cohen. Olive Garden accounted for $5.21 billion in sales in fiscal 2025, making up about 43% of Darden Restaurants' revenue for the year, and 47% of its total segment profit over the same period. Of all the company's brands, which also include Ruth's Chris Steakhouse and LongHorn Steakhouse, Olive Garden has the most non-franchise locations at 935. Customers have come to expect the breadsticks and keep coming back in part just for the experience, Ross Cohen told Fortune. 'The breadsticks are something that make people feel recognized. They make them feel important. They feel cared for,' said Ross Cohen, who is also CEO of marketing agency Co-Communications. This story was originally featured on Sign in to access your portfolio
New York Times
20-07-2025
- Climate
- New York Times
‘The Voice, It Turned Out, Belonged to a Small, Older Woman'
Supermoon Dear Diary: I was walking down a street on the Upper East Side one fall weeknight, lost in some personal problem, when I heard a voice shout: 'Stop!' The voice, it turned out, belonged to a small, older woman in a maroon coat. 'Back up and look up,' she said. I did as I was told. The several steps back I took brought me out from under an awning so that suddenly I could see the moon, big and brilliant, hanging over the street. I hadn't noticed just how bright a night it was. 'It's a supermoon,' the woman said. 'I heard about it on the radio. NPR. I just had to come out and see it.' 'And,' she continued, pointing the pint container in her hand heavenward, 'why wouldn't I get myself some ice cream, too?' 'It's wonderful,' I said, and we stood right there, listening to the happy clatter from a nearby Italian restaurant and admiring the supermoon together. — Sarah Skinner Submit Your Metropolitan Diary Your story must be connected to New York City and no longer than 300 words. An editor will contact you if your submission is being considered for publication. Want all of The Times? Subscribe.
National Post
16-07-2025
- Business
- National Post
Olive Garden is expanding across Canada. Here's what to know
Olive Garden, the Italian-inspired chain restaurant found in all 52 U.S. states — including Hawaii and Alaska — with unlimited soup, salad, and breadsticks, will soon be expanding across Canada. Article content The eight existing locations in Western Canada were acquired by Recipe Unlimited, franchisor for more than a dozen recognizable Canadian brands, along with 'the exclusive rights to develop and operate new' Olive Garden restaurants throughout the country. Article content Article content Article content In a press release announcing the acquisition, Recipe CEO Frank Hennessey said he sees 'immense potential for growth.' Article content 'This acquisition and subsequent development agreement align perfectly with our strategy to expand our presence in the casual dining segment with leading brands that resonate with Canadian consumers,' he stated. Article content For those unfamiliar, a large part of the chain's success is that diners — at both Canadian and U.S. locations — are offered unlimited soup, salad and breadsticks with the purchase of any entree. Similarly, anyone who comes in to order soup or salad individually can have as much as they want and also avail of the famous freshly-baked breadsticks. Article content Article content Where is Olive Garden in Canada and where are they expanding? Article content The company said it'll have more details on expansion as 'development plans take shape.' National Post has contacted Recipe for more information. Article content The current locations, previously operated by U.S.-based Darden Restaurants, consist of three in Alberta — two in Edmonton, one in Calgary — a pair in Winnipeg, and one each in Saskatoon, Regina and Langley, B.C. Article content It's not immediately clear if Olive Garden restaurants previously operated elsewhere in Canada; however, National Post has contacted Darden for clarification. Article content Where are Olive Garden's origins? Article content The first Olive Garden opened in Orlando, Fla., in 1982, as an arm of mass food manufacturer General Mills, according to food website Delish and the History Channel show The Food That Built America. It remains standing to this day. Article content The company also created Red Lobster and other brands, all of which were spun into Darden when it was formed in 1995. Article content Looking at the past with breadstick colored glasses. 😎 Posted by Olive Garden on Thursday, February 27, 2025 Article content Today, there are over 900 U.S. Olive Garden locations, more than a quarter of which are in Texas, Florida and California, and restaurants in countries other than Canada, including Mexico, with 13, the most outside of the U.S. There are also restaurants in Brazil, Panama, El Salvador, Ecuador, Saudi Arabia, and Kuwait and more opening in Costa Rica and the Phillipines. Article content According to Darden, the brand brings in more than USD$4 billion annually in sales and is the United States's 'leading restaurant in the Italian casual dining segment.' Article content Brad Smith, president of Darden International and franchising, said Recipe's Canadian brand experience unlocks Olive Garden's growth potential north of the border. Article content What else does Recipe own in Canada? Article content Recipe, formerly known as CARA and whose origins are in airline catering, boasts a roster that already includes signature Canadian brands like Swiss Chalet, The Keg, Harvey's, and East Side Mario's, to name but a few of the 18, including the newest addition.
Hospitality Net
06-07-2025
- Health
- Hospitality Net
The Growing Need for Food Allergy Compliance in Restaurants
Preparing Operators for the Allergy-Safe Future of Restaurants Approximately five years ago, when my daughter was just two years old, we confirmed through allergist testing that she had multiple severe food allergies—cashews, pistachios, sesame seeds, peas, and lentils. While some of these would result in immediate and intense gastrointestinal distress, others carried a much graver risk: anaphylaxis. We've since pursued oral immunotherapy to reduce the threat of severe reactions, but despite our vigilance, we've still found ourselves rushing to the ER after a couple of restaurant meals. In nearly every instance, the culprit wasn't an obvious allergen—it was something hidden: a blended oil, a co-packed sauce, or an off-site manufactured item that staff were unaware contained allergens. One especially alarming experience involved a well-known Italian restaurant brand generating over $500 million in annual revenue. We were assured a particular soup was allergen-free, only to discover after my daughter's reaction that it had been made with a sesame/olive oil blend at a third-party co-packing facility. No one on the floor—or even in the kitchen—had been informed. It was only after contacting upper management that we learned the truth. As a parent and restaurant consultant, the above experience was a wake-up call. Food allergies aren't a fringe issue – they're a daily reality for millions. In the United States, an estimated 32 million people (including about 1 in 13 children) have food allergies (Source: WaiterWallet). For these families, dining out can be a stressful tightrope walk. Without clear information about ingredients, they're often left guessing what's safe. The stakes couldn't be higher: up to 1 in 4 serious allergic reactions happen while dining out, and nearly half of food allergy-related deaths have been linked to restaurant meals (Source: Kids With Food Allergies) From School Cafeterias to Restaurant Kitchens: A Growing Urgency The urgency of allergen safety is gaining national attention. In April 2025, U.S. Senator Dick Durbin introduced the bipartisan Protecting Children with Food Allergies Act to establish uniform food allergy protocols in school cafeterias. This legislation would ensure school food service personnel receive annual training on food allergies – preparing them to prevent and respond to allergic reactions. Durbin noted that when parents send kids to school, they deserve peace of mind that staff are equipped to handle their child's allergies. (Source: Office of Senator Dick Durbin) Though aimed at schools, Durbin's initiative is a bellwether for the entire food service industry. If we expect such vigilance in every cafeteria, can restaurants be far behind? The writing is on the wall: food allergy safety is becoming a public mandate. In fact, the recent 2022 update to the FDA's Food Code calls for restaurants and other food retailers to provide written notice of major allergens in the foods they serve. The FDA notes that patrons with allergies depend on allergen info 'made available either verbally or written' by the establishment. While the Food Code is a model guideline, not law, most states will continue to adopt its recommendations in time. (Source: Perkins Coie Law Firm) Forward-looking restaurant operators are wise to anticipate that what's voluntary today could be mandatory tomorrow. It wouldn't be unprecedented. Several states already have restaurant allergy-safety laws on the books. Massachusetts, for example, pioneered allergen awareness regulations over a decade ago. Five states – including Massachusetts, Maryland, Michigan, Rhode Island, and Virginia – now have laws to make dining out safer for people with food allergies. (Source: These often require measures like allergen notice posters in kitchens, menu advisories, or having a certified food-protection manager trained in allergen safety on staff. What's been a patchwork is swiftly evolving into a national conversation. Restaurant owners should pay close attention: when senators start talking about allergy protocols in schools, similar expectations for restaurants may not be far off. California's ADDE Act: Transparency on the Menu If you want a glimpse of the future of restaurant regulation, look to my state of California. State lawmakers have introduced Senate Bill 68 – the Allergen Disclosure in Dining Establishments (ADDE) Act. If passed, this law would require every restaurant in California to list the top 9 major food allergens on their menus (Source: Kids With Food Allergies). Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame would need to be clearly identified for each menu item. This kind of comprehensive menu labeling is already common in parts of Europe, but it would be the first law of its kind in the United States. The impetus for the ADDE Act is both data-driven and personal. California is home to an estimated 2.5 million people with food allergies. Tragically, we've seen why transparency matters: nearly half of fatal food allergy reactions nationwide trace back to a restaurant meal. In one recent case, a 34-year-old woman in Los Angeles died after eating something she was allergic to at a catered event – a tragedy advocates believe could have been prevented with clearer allergen info. California State Senator Caroline Menjivar, who lives with severe food allergies herself, introduced SB 68 after hearing from a 9-year-old constituent, Addie, about how hard it is to dine out safely as a kid with allergies. Their message was simple: diners deserve menus that are easy to navigate for allergens. (Source: Kids With Food Allergies) Not everyone is on board initially – some in the restaurant industry voice concern that redesigning menus and tracking allergens for every dish adds yet another burden on an already challenging business (Source EaterSF). The California Restaurant Association has argued that implementation might be costly or cumbersome for independent restaurants. These concerns are valid; changing menus and recipes is no small task. However, momentum is clearly toward greater disclosure. The ADDE Act has strong support from allergy advocacy groups and medical organizations who see it as a long-overdue safety measure. It has already cleared key committees and is making its way through the legislature. If California moves ahead, national chains and forward-thinking independents are likely to follow, if only because a California law would effectively set a new norm. (After all, few brands will print one set of allergen-friendly menus for California and another for the rest of the country.) Inside the Kitchen: The Allergen Challenge Nobody Sees Regulations and laws aside, let's talk about the day-to-day reality in restaurant kitchens. Even the most well-intentioned team can struggle with allergen safety amid the hustle of service. One big challenge is unseen ingredients – those hidden or secondary ingredients that aren't obvious even to experienced chefs. In a world of distributed supply chains, many restaurants rely on pre-made sauces, spice mixes, or co-packed products from vendors. If the label on a jug of dressing or a marinade isn't crystal clear (or if a vendor's formula changes without notice), how is a line cook or sous chef to know it contains, say, traces of peanuts or a splash of fish sauce? Meanwhile, front-of-house staff are on the firing line with allergic guests' questions. A guest asks if a dish contains nuts, gluten, or dairy. Does the server know every ingredient by heart? Perhaps the chef can be asked, but what if it's during a rush or the chef is unavailable right when an immediate answer is needed? All too often, not all staff are fully informed about allergen risks in every dish, especially if communication in the restaurant is ad hoc. High staff turnover, common in our industry, can make consistent knowledge a moving target. A dish that was safe last week might quietly switch suppliers this week and no longer be safe, and the news doesn't always trickle down to every server and line cook. Plus, there is the daily strain on the kitchen that can leave staff wanting to pull their hair out. In terms of fine dining, Chef Kenny Robinson, observed, '10-15 times an evening, we have servers inquiring about food allergies. There has to be a better way than word of mouth.' This kind of scenario isn't just hypothetical. In 2017, a teenager in the U.K. tragically died after eating a restaurant meal he was told was safe for his dairy allergy – only to discover too late that the grilled chicken had been marinated in buttermilk. He had informed the staff of his allergy, and the menu gave no hint of dairy in that item, yet a simple miscommunication proved fatal. In the inquest that followed, his family made a poignant statement: relying on verbal assurances in a noisy, chaotic restaurant with frequent staff turnover is 'simply not good enough'. They called for clear allergen labeling on every dish. (Source: People Magazine) It's a sobering reminder that one slip-up in communication or a single undisclosed ingredient can cost a life. The operational stress on restaurant teams is immense when this information isn't systematically managed — chefs, managers, and servers are essentially playing an ongoing game of telephone about ingredients, with a person's safety on the line each time. Lead the Change, Don't Chase It For hospitality leaders and restaurant professionals, the message is clear: we can either proactively embrace allergen safety or eventually be forced to do so. Rather than viewing emerging regulations as a threat or burden, savvy restaurants see an opportunity to lead the change. Food allergy compliance, at its heart, is about taking care of people – the very essence of hospitality. By getting ahead of the curve, you're not just avoiding legal risk; you're differentiating your business as one that truly cares about guests' well-being. Now is the time to build allergy protocols into your operations – before you're backed into it by law or, worse, by a preventable incident. Consider what 'gold standard' allergy safety looks like in a restaurant context (many establishments are already trailblazing these practices). This means doing more than the bare minimum. Some examples: Transparent Menu Labeling: Identify the major allergens in each menu item, either directly on the menu or in a separate allergen guide that guests can easily access. Don't make diners play detective – spell it out. If a sauce contains fish or a dessert was made in a facility with nuts, let people know up front. This builds trust and prevents dangerous assumptions. Identify the major allergens in each menu item, either directly on the menu or in a separate allergen guide that guests can easily access. Don't make diners play detective – spell it out. If a sauce contains fish or a dessert was made in a facility with nuts, let people know up front. This builds trust and prevents dangerous assumptions. Clear Kitchen Protocols: Establish standard operating procedures for handling allergy orders. * Chefs can designate a separate prep area or cutting board for allergen-free meals and use color-coded utensils that never mix with common prep. * Fryers and oils should be segregated when possible (e.g., don't fry the gluten-free fries in the same oil as breaded onion rings). * When an allergy ticket comes in, maybe only one cook handles that dish from start to finish, as some kitchens practice, to reduce confusion. Consistency is key – the whole team should know the drill for an allergy-safe order. Establish standard operating procedures for handling allergy orders. * Chefs can designate a separate prep area or cutting board for allergen-free meals and use color-coded utensils that never mix with common prep. * Fryers and oils should be segregated when possible (e.g., don't fry the gluten-free fries in the same oil as breaded onion rings). * When an allergy ticket comes in, maybe only one cook handles that dish from start to finish, as some kitchens practice, to reduce confusion. Consistency is key – the whole team should know the drill for an allergy-safe order. Staff Training and Communication: Train every member of your team – front and back of house – on food allergy awareness and emergency response. This isn't a one-and-done training; build it into regular staff meetings or annual certifications. Make sure everyone knows the Big 9 allergens by heart, can recognize the signs of an allergic reaction, and understands the protocol if a guest says they have an allergy. Create a culture where servers always feel comfortable double-checking with the kitchen, and where the kitchen welcomes those questions. Also, appoint a point person each shift who is extra-knowledgeable on allergens – someone who can confidently answer questions or liaise with guests as needed. Train every member of your team – front and back of house – on food allergy awareness and emergency response. This isn't a one-and-done training; build it into regular staff meetings or annual certifications. Make sure everyone knows the Big 9 allergens by heart, can recognize the signs of an allergic reaction, and understands the protocol if a guest says they have an allergy. Create a culture where servers always feel comfortable double-checking with the kitchen, and where the kitchen welcomes those questions. Also, appoint a point person each shift who is extra-knowledgeable on allergens – someone who can confidently answer questions or liaise with guests as needed. Ingredient Accountability: Maintain an up-to-date ingredient binder or digital database for all recipes and products in your kitchen. This includes the 'ingredients within the ingredients' for any premade components. If you're using a new marinade from a supplier, you should have its ingredient list on file. Vendors should be part of this conversation – ask your suppliers for allergen info and updates whenever they change a formulation. Encourage a system where if anyone in the kitchen adjusts a recipe or substitutes an ingredient, they alert the whole staff (and update your allergen info accordingly). It's work, but it prevents nasty surprises. By implementing steps like these, restaurants can transform allergy compliance from a headache into a point of pride. Many establishments that have adopted robust allergy protocols report that it actually streamlines service in the long run – staff aren't left scrambling when an allergic guest comes in, because everyone knows the playbook. Even more, it earns customer loyalty. Parents of allergic kids, for instance, talk to each other; a truly allergy-aware restaurant quickly becomes a trusted haven in a world full of risks. On the flip side, one bad reaction incident can severely damage a restaurant's reputation (not to mention the moral weight if someone is harmed). It's simply good business and good ethics to get ahead of this issue. And don't forget: embracing allergen safety can galvanize your team's sense of purpose. Hospitality folks are in this business because we care about people. Keeping guests safe is as core to that mission as cooking great food or providing a beautiful ambience. When you train your staff on allergen protocols, you're empowering them to deliver hospitality at a deeper level. You're saying every guest matters, and no one should have to fear for their life when eating at your establishment. Embracing Solutions and Building Trust The path forward doesn't have to be walked alone. An ecosystem of resources is emerging to help restaurants navigate these challenges. (The National Restaurant Association, for example, offers ServSafe Allergens training; advocacy groups like FARE provide toolkits for restaurants.) Technology is stepping up too – from digital menu platforms that can automatically flag allergens to inventory systems that track ingredient changes. In fact, Chef Kenny and I are working with a duo of seasoned tech co-founders to develop a new solution to streamline allergen management for hospitality businesses. Our goal is to make it easier for restaurants to label dishes, track ingredients, and communicate with guests about allergens in real time. This isn't a sales pitch – it's an acknowledgement that industry-wide, smart minds are tackling this problem. Help is on the way, and early adopters will find it ever simpler to implement allergy-friendly practices. Ultimately, food allergy compliance isn't just about laws or avoiding liability; it's about trust and safety, the bedrocks of hospitality. Every time an allergic guest sits at your table and entrusts you with their well-being, that's an opportunity to prove what kind of establishment you are. By taking allergies seriously and embracing the coming changes, you demonstrate that your commitment to guest care goes beyond the ordinary. While I mostly cook at home due to my daughter's significant food allergies, I'm in the restaurant business and professionally required to eat out regularly. I am a repeat and frequent guest to the restaurants I know that take my safety concerns for my daughter's allergies with as much caution as I do. In closing, remember that regulations like the ADDE Act or Senator Durbin's school protocols are not about burdening restaurants – they're about saving lives and including everyone at the table. Our industry thrives on making people feel welcome. As food allergy awareness rises, the most welcoming thing we can do is ensure that every guest – no matter their dietary restriction – knows they'll be taken care of. By getting ahead of allergen compliance, we don't just protect our businesses from risk; we actively create a safer, more inclusive dining experience for a growing segment of our community. That's the kind of leadership that elevates the entire hospitality profession. And it's the kind of legacy any restaurant should be proud to build. View source
Yahoo
30-06-2025
- Business
- Yahoo
Sovereignty, tariffs chasing away Canadian visitors
Jun. 28—ALEXANDRIA BAY — Peter Cavallario hopes next weekend's Fourth of July will draw his longtime Canadian customers across the border to eat at his iconic Italian restaurant in this tourism community. So far, he hasn't served up his Italian dishes at Cavallario's Bayside to Canadian visitors who have come for so many years that he considers them friends. He's still hopeful they'll come, though. "It's a little too early in the season," he said as he was preparing for the Thursday night dinner crowd. "So we just have to wait to see." In business for decades, it has been since the COVID-19 pandemic that so few Canadians have been to his Italian eatery during the crucial summer tourism season, Cavallario said. Other Alexandria Bay business owners also say they aren't getting the Canadian visitors they have in past. Josie's Little Pizzeria at 19 Church St. has always been a stop for Canadian tourists. But not this year, said owner Sylvia Kingston, who took over the pizza place from her mother. "I'm down," she said. "If I'm down, everybody is down." A Canadian couple who have been regular summer customers for years stopped by for a few slices during a recent visit to their cottage. The couple conveyed why other Canadians are staying away this summer, Kingston said. "They are so hurt by 'what your president of the USA has said,'" Kingston said, repeating the couple's sentiments. Soon after taking office again in January, President Donald J. Trump started touting that Canada should become the 51st state, upsetting Canadians who have considered U.S. neighbors their friends. They're also angry with Trump for establishing tariffs on Canada. On Friday, Trump announced that tariff talks with Canadian officials are once again off. Corey C. Fram, director of the Thousand Islands International Tourism Council, acknowledged that there are definite indications that show Canadian visitors are down. "There are Canadian license plates seen in parking lots," he said. "But we have seen a downturn in Canadian visitors. It's a real thing." According to the Thousand Islands Bridge Authority, there were nearly 30,000 fewer vehicle crossings, or a 20.2% drop, over the Thousand Islands Bridge in April compared to a year ago. U.S. Senate Minority Leader Charles E. Schumer, D-N.Y., blames Trump's rhetoric and policies. Earlier this week, Schumer attributed the drop in bridge crossings to Trump's Canadian tariffs and the intensifying relationship with our neighbor to the north. "Burning bridges and ruining relationships with our closest neighbor, right when summer tourism season is arriving, is as destructive as it gets," Schumer said in a statement. However, Fram thinks that the Thousands Islands region is in better shape than other parts of the country, noting that it's a more known destination to Canadians than places more inland, like the Midwest. Canadian sovereignty isn't the only factor in the season's slow start, Fram added. The weakening of the Canadian dollar is also increasing costs to travel to the United States, making visits less attractive, he said. The uncertainty of the economy and world events also have an affect, he said. As a result, Fram is adjusting marketing efforts and focusing on doing some public relations to boost north country tourism this summer. The tourism council is downplaying American iconic tourism attractions, like Boldt Castle and the Sackets Harbor Battlefield State Historic Site, that might rile up Canadians. The council also is marketing the region as a binational destination to attract travelers from outside the country for a visit on both sides of the border. In May, Fram went to Toronto to meet with Canadian journalists, influencers and travel experts to talk up the Thousand Islands. The visit had to be a bit on the hush-hush so the hosts wouldn't receive any backlash about meeting a tourism official from the United States. He'll soon review the fruits of that labor — the first Canadians he visited are just now coming to the Thousand Islands to see what the region has to offer. To help boost Canadian traffic, Gov. Kathleen C. Hochul has announced a new "I Love New York" marketing campaign for August that targets visitors from across Canada and other international travelers, stressing its importance to the state's tourism economy. Under the campaign, the state will use social media, digital billboards and advertising, and work with Canadian travel agents to show off what the Thousand Islands region and the state offers. To welcome Canadians, the bridge authority announced that for the first time that Boldt Castle will be illuminated in red after dark on Tuesday in observance of Canada Day, commemorating the country's founding in 1867. While they say privately that the Canadian issue has been a factor, Alexandria Bay tourism operators said the cold and wet weather leading into the summer season has not helped. Alan Taylor, who owns the Lil' River Fudge Co., at 24 James St. and the Old Homestead restaurant next door, said his issue is not with Canadian traffic. He attributed the slow start of the season to the weather. "It's cold and then it's hot and then it's cold again," he said. When temperatures reached 90 degrees earlier this week, his chocolate suppliers wouldn't send him his orders because the chocolate would melt without air-conditioned delivery trucks, he said. Cathy Garlock, who owns Bonnie Castle Resort and Marina with her husband Craig, said visits from Canada are "definitely down," but Canadian boaters and concert-goers are coming in full force. The resort also hosted two Canadian weddings. "We're very happy about that," she said. It's a big weekend for Alexandria Bay, with between 6,000 and 8,000 visitors coming to town for the Thousand Islands River Run Bike Rally. With it sprinkling on Thursday afternoon, Ashley Carlos, president of the Alexandria Bay Chamber of Commerce, hoped that Friday's rainy weather would be over for the rally, which raises money for the Children's Miracle Network, on Saturday. She, too, has heard that Canadian traffic is down. "It's been hit and miss," she said. "I'm hoping for this weekend. It's big for us."
