The increasing importance of loyalty programs

Loyalty programs have become a vital tool for many restaurant operations. They’re nothing new in the foodservice space, but they are certainly evolving as a differentiator in a crowded industry. Not only providing an incentive for customers to come back and spend more money but also making it easier for them to do so in […]

Restaurant technology: What to invest in & what to skip

By Mo Chaar The restaurant industry is an ever-changing technological landscape. The pandemic has shifted guest expectations and restaurants are now required to be tech-savvy and offer online ordering, pay-at-the-table functions, third-party delivery, and more. However, with restaurants already struggling in the current climate, most businesses don’t have the financial resources to invest in expensive […]

Why COVID-19 could present opportunities for restaurateurs

By Mark Plumlee It’s been a tough 16 months for restaurateurs. The COVID-19 pandemic pushed the industry to the brink, accelerating technological trends and forcing restaurants to adopt to-go business as a foundational revenue stream. As we come out of the pandemic into the “new normal,” get ready to see an explosion of new ventures […]

Canadian food truck manufacturer tries its hand at ghost kitchens

By Richard Dal Monte A busy Canadian manufacturer of food trucks and mobile kitchens is partnering with an American company that has extensive urban land holdings for an innovative project aimed at supporting bricks-and-mortar restaurants and serving their customers. Apollo Custom Manufacturing Ltd. of Surrey, B.C. has signed a deal with Florida-based Reef Technology Inc. […]

Outlasting the pandemic: How tech is helping restaurants evolve

By Mo Chaar As restaurants grapple with ongoing closures throughout the pandemic, it’s clear that dining as we know it might never be the same. Bans on indoor dining in provinces like British Columbia have been detrimental as businesses watch Ontario’s restaurant industry with bated breath, which has already been set back more than $100 […]

Shaping a virtual food market

With foot traffic off the table, finding ways to tap into local community from afar has become vital. By Tom Nightingale Heading down to a local food market is a pastime of choice for many people. The wide variety of produce on offer, coupled with that in-person interaction and the knowledge that you’re contributing to […]

St-Hubert launches new ghost kitchen-inspired concept

French-Canadian restaurant chain St-Hubert has launched MALGAM La centrale bouffe, a new concept inspired by ghost kitchens that brings together several restaurant brands at the same place.  The new concept offers menus from four popular restaurants in Quebec: St-Hubert, Sushi Taxi, Harvey’s, and New York Fries, using a takeout or delivery service. A release notes that two other partners may shortly […]

Food lockers may be the next big thing in foodservice

By Tom Nightingale The need to pivot and progress within foodservice has never been clearer than it is during the COVID-19 pandemic. Much has already changed. Takeout, already a prominent trend, has exploded in popularity and prominence; more operators have embraced online and mobile ordering and operational technology; and the concept of virtual or ghost […]

Creating a new at-home culinary experience

In a time when ghost kitchens and meal kits are in vogue, Toronto’s Lavish focuses on unique quality. By Tom Nightingale For much of the last 12 months, eating at home has been the new dining out. The stark reality is that the physical dining experience as we knew it pre-COVID-19 may not be back […]

Ghost kitchens begin to arrive in Canadian big-box stores

The hot restaurant concept of ghost kitchens are spreading like wildfire. By Tom Nightingale It’s well-established by this stage that ghost kitchens are the new hot concept born out of — or at least accelerated by — the COVID-19 pandemic. The first ghost kitchen appeared in New York in 2013. It was already growing steadily […]