In our first edition of Concept Watch of 2021, RestoBiz and Technomic highlight three standout restaurant concepts on show in Canadian foodservice.
In the latest edition of Trend Watch, we assess three continuing menu trends you can expect to see across Canada.
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,” […]
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 […]
By Scott Wallace When chefs become infatuated with an ingredient, it tends to filter down into our daily lives, and there’s no shortage of new trends. But with seafood, most diners know only a few highly valued and well-known species, like Atlantic lobster, halibut, sockeye salmon or Chilean seabass, while the true diversity of the […]
By Mark Jachecki Millennials are entering parenthood, and not surprisingly, their kids are picking up on their food savvy, creating an increasingly important family demographic in commercial foodservice in Canada. Brands have noticed, too. Operators and chains that didn’t offer kids’ menus previously, like Tim Hortons, have recently rolled out menus intended to appeal to […]
By Gregory Furgala Remember charcoal? Remember how it was suddenly affixed seemingly every menu? If you don’t, here’s an incomplete list of what it made its way into: burger buns, pizza, lemonade, ice cream (and cones), lattes, macarons, croissants, crepes, waffles, wontons, ravioli, mozzarella and crusted on tuna. Chatelaine proclaimed, “This dark and moody food […]
By Jo-Ann McArthur Last month I talked about the casting off of traditional mealtimes. Consumers are increasingly in favour of all-day snacking, with breakfast and lunch the meals most at risk. Dinner, the meal skipped least often, is still seen as a traditional time for a family to gather together, and hence carries more social […]
By Jordan Knox In the restaurant industry, things are always changing and evolving as new restaurants and new products are constantly becoming available. To keep up, restaurants need to consistently update their menu offerings, but what is the best way to do this? For most restaurateurs, changing a menu can be a daunting task that […]
By Geoff Wilson The most important real estate a restaurant has is its menu. The structure of a restaurant’s menu has a significant effect on many aspects of a restaurant’s operations including revenue, food cost, equipment requirements, pantry counts and, most importantly, guest satisfaction and repeat visitation. Getting the menu right is crucial to success. […]