Digitizing customer loyalty is the way forward for foodservice operations as the pandemic continues into 2021.
Restaurants and operators must be careful not to cede control over customer loyalty as off-premises consumption becomes the norm.
2020 has been a difficult and painful year for foodservice operators. What can restaurateurs do to retain their brand equity?
David Segal’s Mad Radish is boldly riffing on the ghost kitchen model, what may be 2020’s defining foodservice concept.
In the latest edition of Trend Watch, we assess three continuing menu trends you can expect to see across Canada.
These Toronto restaurants have revamped their menus with pickup or delivery meal deals that make quarantine life that much easier.
Guests are craving the fun and excitement of the in-house restaurant experience they once knew. Can Canadian operators live up to the task?
By Asad Amin One of the biggest casualties of time-crunched contemporary life is breakfast, which has become one of the most-skipped meals in Canada. However, for the savvy foodservice operator, the first meal of the day offers fresh opportunities Modern-Day Breakfast “Eat breakfast like a king, lunch like a prince and dinner like a pauper,” […]
Incorporating well-known brands into your dessert menu can boost sales and even turn an everyday item into a social media star Sponsored by Hershey Company The first collaboration between REESE and Krispy Kreme in the United States was released two years ago on a Friday in August. The doughnut, a true study of powerful combinations, […]
By Gregory Furgala Canada has a new demographic — officially, at least. With legal cannabis widely available, consumers who partake now constitute a new set of data points, providing business owners, restaurant operators included, new insights into understanding and catering to them. Market research firm Technomic is amongst those exploring the category. For the first […]