Enticing parties with kids to eat out more often is an untapped opportunity for restoring healthy growth to the foodservice industry.

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 […]

Technomic Inc. study reveals that consumer desire for feel-good dining experiences is a key element of the current foodservice value proposition

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 […]

Getting your restaurant in on gluten-free

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 […]

Labour demand in Canada’s restaurant industry

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 […]

Six consumer demographic and buying trends

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 […]