March 22, 2018 By Robert Carter
Is it lunch time yet? A common question echoed across the globe by billions of hungry people as the middle of their day nears. And for most of these hungry people, lunch represents the second meal of the day. In Canada, by the time lunch hour comes around, most of us will have ... Read more about this post
March 5, 2018 By Aaron Jourden
Below we will highlight some of the leading menu trends to watch on Canadian menus this month.
Sweet heat
About the trend: Operators are catering to demand for bold and exciting flavour experiences by developing complex sauces and toppings that combine spicy and sweet components. These condiments can be found on new items and LTOs ... Read more about this post
February 14, 2018 By John Yi
It seems like big data is everywhere you look these days. From the targeted ads you see online as you scroll through your favorite websites and social media feeds, to the apps you use to navigate traffic and get to work on time, to fraud detection on your credit or debit cards.
And you ... Read more about this post
November 16, 2017 By Laura McGuire and Aaron Jourden
Opportunities for operators to boost traffic at breakfast are expanding. Growing consumer interest in around-the-clock foodservice options, as well as a greater emphasis on convenience and better-for-you attributes in the morning are leading to some breakfast movements gaining greater traction.
Here’s a look at three trends operators can incorporate into menu ... Read more about this post
August 21, 2017 Study conducted by Technomic reveals the latest data on consumer perceptions, attitudes and behaviours with regard to ethnic foods and flavours
Press release
Ethnic foods and flavours play a key role in Canadians’ restaurant visits, with consumers ordering ethnic foods and flavours nearly half the time. As the population becomes increasingly multicultural and aware of international cuisines, ... Read more about this post
August 3, 2017 By Laura Zaplantynsky-Bell
Kids and family marketing insights from the NRA Show, Chicago, May 20-23, 2017
Upon returning home from the annual National Restaurant Association Show in Chicago — the largest annual gathering of the restaurant, foodservice and hospitality industry — we at Kidzsmart reflected on all the fascinating new trends impacting our industry, including plant-based proteins, ... Read more about this post
May 24, 2017 By Tyler Baks
Any restaurant owner knows there is a lot to think about when it comes to driving growth and staying relevant in today’s increasingly competitive foodservice landscape. In order to increase traffic and build loyalty, operators need to deliver on excellent service, value for money and great-tasting food, while ensuring the atmosphere is modern ... Read more about this post
April 27, 2017 Study conducted by Technomic reveals the latest trends and data on consumers’ consumption and attitudes towards centre of plate proteins in Canada
Press release
Meat and seafood are staples of consumers’ diets, with beef and chicken continuing to be the most frequently consumed proteins. While the share of consumers who eat vegetarian and vegan substitutes has remained ... Read more about this post
April 6, 2017 By Tyler Baks
Today’s foodservice consumers are looking beyond food. They are looking at more than just innovative meals and menu items, past healthy alternatives, and the ambiance and the environment – all of which have become the norm, the standard cost of entry for any operator within the Canadian commercial foodservice marketplace. In today’s digital ... Read more about this post
March 31, 2017 Eating Patterns in Canada (EPIC) provides an in-depth look at what’s truly important to the Canadian consumer when eating in and out of home
Press release
The NPD Group and Nielsen have joined together to provide an unparalleled view of Canadians’ “share of stomach.” Eating Patterns in Canada (EPIC) is the definitive source for detailed information on eating and drinking ... Read more about this post
March 21, 2017 By Kathy Perrotta
Today’s modern eating culture is fraught with a vast array of options, with around-the-clock access enabling consumers to make more autonomous choices that meet highly personal preferences and needs. What do I feel like? Do I feel like cooking at home, or should I go out? Should I pick something up or get ... Read more about this post
March 2, 2017 Press release
Solid growth expected for food manufacturers
An increasingly competitive landscape and weakening consumer spending will limit revenue growth to 3.9 per cent for Canadian restaurants this year, according to The Conference Board of Canada’s latest Canadian Industrial Outlook: Canada’s Food Services Industry. That would be the industry’s weakest performance since 2011.
“As restaurants vie for Canadians’ food dollars, they will not ... Read more about this post
February 1, 2017 By Tyler Baks
The Canadian commercial foodservice industry has experienced many changes over the past 10 years. Today’s successful restaurant chains have had to adapt to changing consumer behaviour, enhanced menu offerings, technology influences and shifting preference on the time of day consumers are visiting restaurants.
Most consumers consider restaurants as a dinner destination as well as ... Read more about this post
December 29, 2016 Press release
The global foodservice industry held steady in the third quarter and performed better than the previous quarter in spite of strong headwinds — an earthquake in Italy, a terror attack in France, a potential recession in Canada, concerns over the impact of Brexit, and two years of a deep recession in Brazil, reports The NPD ... Read more about this post
December 13, 2016 By Aaron Jourden
In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique:
L’Gros Luxe
Instagram: 14,700 followers | Facebook: 31,561 likes | Twitter: 677 followers
Locations: 6 (Montreal, Quebec City and Longueuil, Quebec)
Concept characteristics:
Scratch-made ... Read more about this post
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