David Segal’s Mad Radish is boldly riffing on the ghost kitchen model, what may be 2020’s defining foodservice concept.
Technomic lifts the lid on what’s to come by assessing 5 Canadian foodservice trends we should expect in 2021.
According to new research from the Canadian Centre for Food Integrity (CCFI), Canadians are optimistic about their food supply even during COVID-19.
Various Canadian and U.S. restaurants are exploring dining pods as an option during COVID-19 but their viability is still a point of contention.
In the latest edition of Trend Watch, we assess three continuing menu trends you can expect to see across Canada.
A new government report shows the devastating effect that COVID-19 has had on the food and beverage and hospitality industries in 2020.
The drive-thru modernization will include installing more than 40,000 digital screens with “predictive selling” technology and loyalty integration.
Nutrition For Non-Nutritionists assesses five growing food industry trends and innovations that could impact the next five to 10 years to come.
COVID-19 complicates things but Canada’s federal single-use plastic ban has been a long time coming and shouldn’t be too troubling for operators.
In this edition of restaurant “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners this October.