By Sydney Ahmadian Valentine’s Day is one of the most profitable days of the year for restaurants. But what are customers looking for this year? Platforms like TikTok and Instagram continually popularize specific ingredients and flavours, giving restaurants a golden opportunity to piggyback on large holidays. Marketing these trendy ingredients can be a great way […]
The rates of meat consumption and consumer demand for red meat are declining in Canada due to a combination of factors including shrinking household incomes, soaring prices, and the struggles of the restaurant industry. A new report from Farm Credit Canada (FCC) explains that many consumers are cutting back on more expensive meals, many of […]
Ready-to-make meal kits have surged in popularity during the pandemic with indoor dining off the table for so much of the last two years. The question now is whether they will endure. A new Canadian study by Empathy Inc. in partnership with Vividata suggests that, while the appeal of these kits varies based on demographic, […]
By Katie Belflower Another year for Canadian foodservice will bring many changes, but what will remain the same is the focus on the latest and greatest menu trends across the country. As always, RestoBiz and Technomic’s latest edition of Trend Watch focuses on three items that operators and chefs are looking to include on their menus. To […]
By Aaron Jourden The world has faced nearly two years of disruption and uncertainty, cautious optimism and unexpected challenges. As we enter another year, the pandemic continues to loom large, informing operations, planning, decision-making, and forecasting of restaurant trends for operators and suppliers alike. And yet, with so much uncertainty still in the air, it […]
By Katie Belflower RestoBiz and Technomic have linked up again for Concept Watch to highlight three standout restaurant concepts on show in Canadian foodservice right now. This month, the focus is on Banh Mi Boys, 49th Parallel Coffee Roasters, and California Sandwiches and how each is standing out from the crowd in Canadian foodservice. Banh Mi Boys Instagram: […]
After a challenging couple of years, restaurateurs have learned how to adapt to keep their doors open and their businesses thriving. The rise of off-premise dining and third-party delivery point to online ordering as a key component of engaging today’s customers with the convenient, fulfilling experiences they crave. A new report by DoorDash, 2021 Restaurant […]
By Aimee Harvey and Katie Belflower The past two years brought unforeseen challenges to the foodservice industry, leaving many operators scrambling to adapt. With that experience under their belt, operators will go into 2022 more readily settling into solutions for these challenges while priming for some that have yet to emerge. What are some of […]
Sustainability is a growing concern for Canadian consumers, and one way that is manifesting itself is through an increasing desire to steer clear of meat — or at least to have the choice to do so. A new survey from Impossible Foods conducted by members of the Angus Reid Forum, found that one-quarter (24 per […]
By Katie Belflower We’re firmly into fall 2021 already and menus across Canada are looking as always to adapt to the most recent menu trends in foodservice. RestoBiz and Technomic’s latest edition of Trend Watch focuses on three hot-ticket items that are in vogue in Canada right now: lovage, umeboshi, and barberry. Lovage A perennial plant most […]
