In today’s economy, consumers are watching their finances carefully, limiting their discretionary spending, and searching for better value at every turn – and these shifts are affecting restaurant sales, traffic, and trends. Conscious consumerism means that diners are concentrating on intentional spending, focusing on purchases that align with their ethical, environmental, and social values, from […]
With Valentine’s Day almost here, many QSRs are choosing themed promos to celebrate love and maximize February margins. From off-premise dining to romantic date nights, Valentine’s Day offers operators the opportunity to stand out, offer something new for regular guests, and attract new visitors to the restaurant. Recent research from OpenTable highlights some trends that […]
Dry January is a trend that has gained traction over the last few years as part of a sober-curious movement, often continuing well past the final day in January. Studies show that 49 per cent of consumers are trying to consume less alcohol this year, which is a 44 per cent increase over 2023. Recent […]
By Sam Brenner Canadian restaurant owners are entering a new era, defined by tighter margins, higher guest expectations, and an unprecedented pace of technological change. Guests may be dining out less often, but when they do, they expect more: more value, more personalization, and more seamless experiences. Modernization isn’t optional anymore. It’s the difference between staying […]
By Samir Zabeneh With an unpredictable economy, persistent tariffs, and evolving habits reshaping the culinary landscape, the Canadian foodservice industry has faced mixed challenges and opportunities in the past. Recent reports paint a clear picture of inflation’s impact on the foodservice industry and shifting dining preferences. Rising menu prices have emerged as a major deterrent […]
Amid the challenges faced by the foodservice industry over the last few years, competition from convenience stores seeking to capture the fast-food customer is on the rise. Whether it’s due to declining cigarette sales or simply recognizing the opportunity for growth, convenience stores are becoming a fast-food destination for many consumers. Convenience store foodservice grew […]
As the leaves change and the temperatures cool, the Fall/Winter 2025 issue of the magazine reflects on the challenges and successes this year, examines the current state of the foodservice industry, and highlights tools and strategies to take restaurant operators into a healthy and prosperous new year. We also examine safety, from restaurant design to […]
By Laura Henry With nearly three-quarters of Canadians planning to travel more domestically and spend more time at local bars and restaurants within Canada this summer, there are several hospitality trends to note that can help businesses make the most of the season. Seamless integration of online and in-store experiences According to the 2025 Future […]
As consumers continue to be extra careful where they spend their money, demonstrating value can really differentiate a restaurant and drive traffic. How can operators offer more value while still maintaining their margins? “Canadians are expecting more value for their dollars as they grapple with affordability…” said Kelly Higginson, President and CEO of Restaurants Canada. […]
Challenges abound in today’s foodservice industry, but as we have seen in the past, it’s how we pivot, adapt, and move forward that defines our success. Through it all, operators have become even more innovative, stepping up with technology adoption, targeted marketing, and incorporating a community approach to their operations, while making the most of […]
