By Jeff Dover Today, non-gaming amenities including foodservice represent 26 to 60 per cent of revenues for the largest casino operators. According to the Las Vegas Convention and Visitors Authority, visitors to Las Vegas in 2014 spent an average of US$282 per trip on average on food and beverage, which represents 53.2 per cent of […]
Press release While chicken still holds its status as the centre-of-plate star for both consumers and operators, demands are shifting. More consumers are looking past poultry to seafood, vegetarian and vegan options. Utilizing proprietary intelligence and exclusive consumer data, Technomic’s Canadian Centre of the Plate Consumer Trend Report identifies and analyzes menu and consumer trends […]
Enticing parties with kids to eat out more often is an untapped opportunity for restoring healthy growth to the foodservice industry. For the past five years, restaurant operators across Canada have been focused on driving traffic from Millenials and Boomers. While their population growth is alluring to a foodservice industry making slow gains, families with […]
People are starved for time. They have less time to cook, or don’t want to cook. As a result, off-premise traffic to restaurants has steadily increased in recent years. 10.6 million Number of off premise orders on a typical day (2013) -0.2% Growth in meals and snacks eaten on premise between 2008 and 2013 2.7% […]
Press release While price will always play a major role in the value proposition, Canadian consumers’ definition of foodservice “value” is comprised of many factors, including service, ambiance and, most importantly, the quality of menu offerings. Delivering on these multidimensional elements of value is crucial as today’s consumers’ seek an overall fun, unique dining experience […]
By Barbara Smyth November 29, 2013 Canadians love their coffee. The NPD Group’s just-released report, What’s Brewing in the Coffee Market: A Consumer Perspective, reveals that 73 per cent of Canadians drink coffee, consuming an average of 12.4 cups per week, or nearly two cups a day. It comes as no surprise then that coffee […]
By Emma Hyatt October 16, 2013 Attracting the gluten-conscious restaurant consumer provides an edge in a flat market and can be done with products that still appeal to the larger customer base. Menu items labelled gluten-free are popping up at several top chains, neighbourhood independents, and specialty health-food cafés. Restaurant operators and suppliers are left […]
By Barbara Smyth September 19, 2013 Tweet Every day nearly half of all Canadians visit a restaurant for anything from a simple snack to breakfast, lunch or dinner. The majority of restaurant visits happen at a quick service restaurant (QSR), a segment of the foodservice market that has remained somewhat stable, increasing traffic and dollars […]
Help wanted: Labour demand in Canada’s restaurant industry September 19, 2012 With more baby boomers starting to think about retirement and fewer young people predicted to enter the work force over the next decade, Canada’s restaurant industry will continue to face a chronic shortage of workers to fill in the gaps. Here’s a statistical look […]
By Diane Chiasson The world is changing quickly, as are the demographics of consumers with the most spending power, as well as their buying habits. This means that your restaurant operation needs to change and adapt as well in order to be successful. Diane Chiasson, FCSI, President of Chiasson Consultants Inc., a restaurant and foodservice […]
