How supply shortages impact menu engineering

Sustained supply shortages are just one of the challenges that still continue to plague restaurants in North America, and the effects of that crunch are felt in everything from menu prices and options to staffing. Anissa Mandell Chance, SVP of Supply Chain at Focus Brands, the parent company of brands including Schlotzsky’s, Cinnabon, Moe’s Southwest Grill, […]

Ontario restaurants are increasingly going tip-free

The pandemic and the fallout felt by the restaurant industry has prompted a conversation around tipping, and something of a reassessment of the culture. Now, some Ontario restaurants are beginning to adopt a tip-free model. As noted by CTV News, the crux of restaurants’ argument for going tip-free is that by eliminating tips and increasing […]

Finding your “vanilla” is key to success

By Scott Moore There are hundreds of ice cream flavours, yet one of the most popular is and may well always be vanilla. One would also wager that the most popular pizza is pepperoni, regular potato chips are still the rage, and chicken noodle soup remains a top seller. There are many other examples of […]

Alberta dog-friendly patios no longer need AHS approval

Alberta just got more pup-friendly, as the provincial government has announced that dog-friendly patios no longer need approval from an Alberta Health Services inspector. Restaurants, bars, and coffee shops will be allowed to welcome dog owners to eat outdoors without any red tape. Previously, a foodservice business had to request authorization from AHS before allowing […]

The pandemic’s main lessons for restaurants? Flexibility and preparation

By Mo Chaar If COVID-19 has shown restaurants anything, it’s that we live in an unpredictable world. In large part, the industry was unprepared for the pandemic, which had ramifications for every aspect of running a restaurant, from the health and safety of guests to staffing challenges. After two years that saw the industry grappling […]

Technomic experts highlight the 5 Ps of menu innovation

At the US National Restaurant Association Show last week, experts from Technomic offered advice on how to best tailor a menu to encompass trending flavours and combinations and appeal to consumers’ desire to try new things when dining out. Ultimately, the conclusion was that menu innovation doesn’t require a huge menu overhaul if new options […]

Why creating a story with your menu makes a difference

By Ralph Zoontjens The term “food marketing” may conjure images of billboards or TV ads, but the restaurant menu is one of the most important touchpoints to engage your customers and keep them coming back. For the past two years, food marketing has been dominated by pandemic-related risk management, but now, restaurants have the freedom […]

What do Canadian diners want from technology in restaurants?

When it comes to the foodservice industry, consumer trends have rapidly and significantly evolved over the course of the pandemic. One development that has proven it is here to stay, however, is the integration and use of technology in restaurants. Technology has been there to ease restaurants’ concerns, from labour shortages to changing dining operations to […]

Canadian foodservice’s midterm trend report

By Katie Belflower At the start of the year, amid what was still significant COVID-19-related turmoil and evolving restrictions and operations, Technomic mapped out a predicted trend report for the Canadian foodservice industry. Now, five months into 2022 and after so much has changed (again) in the industry and beyond, Technomic has compared its new […]

The future of tipping should be driven by Canadians, not businesses

By Simon Pek Tipping has long been a source of significant controversy, spilling over from time to time into the pages of Canadian media. Canadians’ views on tipping remain divided, as a recent survey by researchers from Dalhousie University has found. One reason why tipping garners so much interest is that it reshapes the relationship […]