Strength, resilience & creativity: How foodservice operators have thrived in the pandemic

RestoBiz spoke to numerous foodservice operators about the bold steps they have taken to keep moving forward throughout COVID-19. By Tom Nightingale Faced with mounting pressure, closures, razor-thin margins, and a range of health and business concerns, foodservice operators have had to tread where they have never stepped before during the COVID-19 pandemic. Battening down […]

Concept Watch: Farrow, Streats, BlackBall

By Katie Belflower In the latest edition of Concept Watch, RestoBiz and Technomic highlight three standout restaurant concepts on show in Canadian foodservice. This month, the focus is on Farrow, Streats, and BlackBall and how their restaurants are broadening the horizons of Canadian foodservice. Farrow Facebook: 3,654 likes | Instagram: 28,400 followers | Twitter: 2,894 followers Locations: […]

Retaining the divided attention of post-COVID QSR customers

Quick Service Restaurants face an uncertain future. Here’s how they can win in a digital marketplace with customers staying at home. By Peter Klayman With the pandemic altering the definition of “normal” across industries, Quick Service Restaurants (QSR) have been amongst the fortunate few able to stay afloat. While foot traffic to fast food and […]

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 […]

Food lockers may be the next big thing in foodservice

By Tom Nightingale The need to pivot and progress in foodservice has rarely 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 […]

Adapting outdoor dining for the winter season during COVID-19

How can winter patio dining spaces be provided by restaurants without exacerbating COVID-19 transmission and other safety risks?