New additions to breakfast menus across Canada

By Laura McGuire and Aaron Jourden Opportunities for operators to boost traffic at breakfast are expanding. Growing consumer interest in around-the-clock foodservice options, as well as a greater emphasis on convenience and better-for-you attributes in the morning are leading to some breakfast movements gaining greater traction. Here’s a look at three trends operators can incorporate […]

Balancing authenticity and approachability is vital as interest in ethnic foods grows

Study conducted by Technomic reveals the latest data on consumer perceptions, attitudes and behaviours with regard to ethnic foods and flavours Press release Ethnic foods and flavours play a key role in Canadians’ restaurant visits, with consumers ordering ethnic foods and flavours nearly half the time. As the population becomes increasingly multicultural and aware of […]

Insight into family-friendly dining from the NRA Show

By Laura Zaplantynsky-Bell Kids and family marketing insights from the NRA Show, Chicago, May 20-23, 2017 Upon returning home from the annual National Restaurant Association Show in Chicago — the largest annual gathering of the restaurant, foodservice and hospitality industry — we at Kidzsmart reflected on all the fascinating new trends impacting our industry, including […]

Why food quality trumps service in driving business growth

By Tyler Baks Any restaurant owner knows there is a lot to think about when it comes to driving growth and staying relevant in today’s increasingly competitive foodservice landscape. In order to increase traffic and build loyalty, operators need to deliver on excellent service, value for money and great-tasting food, while ensuring the atmosphere is […]

Plant-based proteins poised for growth at the centre of Canadian plates

Study conducted by Technomic reveals the latest trends and data on consumers’ consumption and attitudes towards centre of plate proteins in Canada Press release Meat and seafood are staples of consumers’ diets, with beef and chicken continuing to be the most frequently consumed proteins. While the share of consumers who eat vegetarian and vegan substitutes […]

Technology opens up new opportunities for operators

By Tyler Baks Today’s foodservice consumers are looking beyond food. They are looking at more than just innovative meals and menu items, past healthy alternatives, and the ambiance and the environment – all of which have become the norm, the standard cost of entry for any operator within the Canadian commercial foodservice marketplace. In today’s […]

New report explores how food and beverage consumption is changing

Eating Patterns in Canada (EPIC) provides an in-depth look at what’s truly important to the Canadian consumer when eating in and out of home Press release The NPD Group and Nielsen have joined together to provide an unparalleled view of Canadians’ “share of stomach.” Eating Patterns in Canada (EPIC) is the definitive source for detailed information on eating […]

How dinner is changing to suit today’s hectic lifestyles

By Kathy Perrotta Today’s modern eating culture is fraught with a vast array of options, with around-the-clock access enabling consumers to make more autonomous choices that meet highly personal preferences and needs. What do I feel like? Do I feel like cooking at home, or should I go out? Should I pick something up or […]

Increased competition and weaker consumer spending impact foodservice industry

Press release Solid growth expected for food manufacturers An increasingly competitive landscape and weakening consumer spending will limit revenue growth to 3.9 per cent for Canadian restaurants this year, according to The Conference Board of Canada’s latest Canadian Industrial Outlook: Canada’s Food Services Industry. That would be the industry’s weakest performance since 2011. “As restaurants vie for Canadians’ food dollars, […]

Lunch and growth opportunities in the foodservice industry

By Tyler Baks The Canadian commercial foodservice industry has experienced many changes over the past 10 years. Today’s successful restaurant chains have had to adapt to changing consumer behaviour, enhanced menu offerings, technology influences and shifting preference on the time of day consumers are visiting restaurants. Most consumers consider restaurants as a dinner destination as […]