September 3, 2026 By Emma Balment
In a market where the dining room increasingly belongs to the consumer, winning the off-premise will become just as important as winning the dine-in one for today’s restaurant operators. Traditionally in Canada, the majority of orders were consumed at the restaurant, whether full-service or quick-service – but things have changed.
Years ago, foodservice usage ...Read more about this post
July 28, 2026 Foodservice continues to evolve, and the definition of value for many diners has shifted. While the benefit of drive-thrus was originally a speedier experience, these days, convenience is even more important to consumers. Today’s diners value food quality most (45 per cent), followed very closely by convenience (44 per cent), and speed (34 per cent) ...Read more about this post
July 28, 2026 By Julien Brault
Whether it was grabbing a coffee, catching up with friends, celebrating a birthday, or ordering takeout after a long workday, restaurant meals were simply part of the everyday routine. In today’s economy, that decision often comes with a quick mental calculation. Is dining out worth it? Would that money be better put toward ...Read more about this post
July 27, 2026 By Emma Balment
Today’s restaurant operators and suppliers are operating in what is being described as ‘The Endurance Economy.’ Cost of living is the top issue facing Canadians today. Price has become the determining factor for purchase, and consumers are predominantly pessimistic about both short and long-term financial wellbeing. There is hope on the horizon as ...Read more about this post
June 30, 2026 With patio season in full swing, operational efficiency is more important than ever for restaurateurs. Patio sales can represent up to 49 per cent of total sales during the busy season, and with 81 per cent of restaurants now offering outdoor dining, the competition is fierce.
According to TouchBistro’s 2026 Patio Season Guide for Restaurants, operators ...Read more about this post
June 3, 2026 As restaurants continue to compete for diner dollars with higher value, lower prices, and unique offerings, is this approach viable over the long haul? Many operators have adopted a strategy focusing on value to reflect the unstable economy and thrifty consumer trend, but this may be a shortsighted approach, offering short-term relief and higher revenues ...Read more about this post
May 21, 2026 Restaurant diners are focused on value and experience, and that means that some operators need to adapt to meet the needs of their customers. As part of that process, many restaurants are revamping their loyalty programs to better address those diner preferences.
Today’s consumers are being bombarded with regular LTOs, value propositions, and loyalty programs, which ...Read more about this post
May 20, 2026 Most restaurants are building interesting menus and focusing on value for their guests, and these are likely the factors that likely matter most, but there are a few extra steps operators can take to stand out from the competition. Learning about what’s most important to your guests can help your restaurant build a strong connection ...Read more about this post
April 30, 2026 Dining out is a popular choice on Mother’s Day, offering restaurant operators the opportunity to drive traffic and raise revenues as groups gather for the occasion. The holiday was restaurants’ biggest day of the year in 2025, increasing restaurant traffic 12 per cent year over year, and restaurateurs need to plan for another busy day ...Read more about this post
March 20, 2026 Spring is in the air and consumer behaviour is shifting. As winter thaws, Canadian diners are looking to get out and enjoy time together over a shared meal. What’s changing about the way that diners plan their gatherings, enjoy their meals, and is solo dining still popular?
OpenTable offers some data into what dining will look like ...Read more about this post
March 17, 2026 In today’s economy, consumers are watching their finances carefully, limiting their discretionary spending, and searching for better value at every turn – and these shifts are affecting restaurant sales, traffic, and trends. Conscious consumerism means that diners are concentrating on intentional spending, focusing on purchases that align with their ethical, environmental, and social values, from ...Read more about this post
February 3, 2026 With Valentine’s Day almost here, many QSRs are choosing themed promos to celebrate love and maximize February margins. From off-premise dining to romantic date nights, Valentine’s Day offers operators the opportunity to stand out, offer something new for regular guests, and attract new visitors to the restaurant.
Recent research from OpenTable highlights some trends that operators ...Read more about this post
December 5, 2025 Dry January is a trend that has gained traction over the last few years as part of a sober-curious movement, often continuing well past the final day in January. Studies show that 49 per cent of consumers are trying to consume less alcohol this year, which is a 44 per cent increase over 2023.
Recent research ...Read more about this post
November 24, 2025 By Sam Brenner
Canadian restaurant owners are entering a new era, defined by tighter margins, higher guest expectations, and an unprecedented pace of technological change. Guests may be dining out less often, but when they do, they expect more: more value, more personalization, and more seamless experiences. Modernization isn’t optional anymore. It’s the difference between staying relevant ...Read more about this post
November 20, 2025 By Samir Zabeneh
With an unpredictable economy, persistent tariffs, and evolving habits reshaping the culinary landscape, the Canadian foodservice industry has faced mixed challenges and opportunities in the past. Recent reports paint a clear picture of inflation’s impact on the foodservice industry and shifting dining preferences.
Rising menu prices have emerged as a major deterrent for diners, ...Read more about this post
