As the cost of food continues to rise, Canadian diners are adapting their habits and employing creative strategies to stretch their dining dollars. Lightspeed Commerce Inc. has released the results of its recent study, including over 7,500 global dining consumers, to reveal some interesting insight into these evolving trends. In this survey, Canadians weigh-in on key issues that affect operator decision-making and reflect today’s consumer dining habits.
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Dining out
While 74 per cent of respondents continue to dine out at least once a month, and 31 per cent are dining out once a week or more, Canadian consumers are keeping a close eye on their discretionary spending. Value remains a top priority, with 39 per cent on the lookout for deals with coupons, 33 per cent choosing value meals, and 26 per cent enjoying happy hour specials.
“Value is certainly top of mind for restaurant diners at the moment,” said Dax Dasilva, CEO and founder of Lightspeed. “Restaurateurs need to adapt to an environment of cost-savings, but also perceived value. Customers don’t want to sacrifice the experience of dining out; they still want to feel like they are treating themselves. Keeping this in mind encourages repeat visits, and a better overall customer experience.”
The truth about tipping
In Canada, 67 per cent of consumers feel more pressure to tip these days, but 25 per cent are tipping less, with 53 per cent citing inflation as the catalyst. Operators should note that 77 per cent of Canadian diners are not fans of auto-tipping prompts on digital screens, and 34 per cent feel strongly about eliminating the need for tipping altogether.
Many Canadians (36 per cent) are feeling the pressure to tip because they want to avoid appearing stingy or cheap, with 47 per cent of consumers preferring 10 and 15 per cent, and 15 per cent tipping less than 10 per cent overall.
QR codes and menus
While 20 per cent of respondents appreciate the hygienic benefits of using a digital menu system, 90 per cent of Canadians would rather flip through a physical menu, especially at fine dining spots where this increases to 93 per cent. About 36 per cent say they ‘hate’ QR code menus, and 24 per cent find the text on digital menus too small to read.
“Technology on its own, does not necessarily provide a better customer experience,” said Dasilva. “Restaurants should think holistically about how best to integrate customer preference and technological innovation to create a unique dining experience. The use of QR codes is not inherently negative. They can be extremely useful in the case of at-table payments, or quick ordering; it’s more about understanding the use cases that work than applying a catch-all solution. By staying adaptable and responsive to changing consumer preferences, restaurants can not only survive but also thrive in the current landscape.”
As 44 per cent of respondents said they will either continue to dine out at the same rate, or increase going out in the next six months, it’s good news for operators! That being said, consumers continue to look at how best to stretch their dollar, as 69 per cent of diners report higher meal prices, and 42 per cent are watching portion sizes as ‘shrinkflation’ remains a concern for consumers.
