Consumer Research

  • Cheers to the drinks of the future

    September 16, 2020
    From wearable tech to robot baristas, technological innovation is stirring things up in the beverages sector By Mike Kostyo New technologies have a way of seeming futuristic, even ridiculous, one day and indispensable the next. Looking back to just a decade ago, it’s hard to believe we had yet to meet Amazon’s Alexa or gotten our hands ...
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  • COVID-19 driving Canadians to waste less food: survey

    September 15, 2020
    A new nationwide survey shows that Canadians are wasting less food while COVID-19 public health measures have been in place. Love Food Hate Waste Canada, delivered by the National Zero Waste Council in conjunction with its campaign partners, worked with the Mustel Group to understand how food purchasing, storage, consumption and food waste behaviours have ...
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  • Catering to New Demographics

    August 21, 2020
    By Doug Radkey Adapt & Pivot. Two words we have recently become accustomed to. As a restaurateur, you’ve likely had to do both, to some extent, to maintain consistent levels of sustainability or to just flat-out survive. On the consumer side, households across Canada and much of the world have also faced an incredible amount of change in many ...
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  • The role of data in rebuilding the restaurant industry

    June 25, 2020
    Harnessing the power of customer data will be imperative for the restaurant industry to rebound post-pandemic, according to Sean Keith of Eagle Eye.
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  • Mastercard study reveals contactless payments on the rise

    May 22, 2020
    Nearly half of respondents in a worldwide Mastercard survey reported that they have swapped their most-used payment card for one that offers contactless.
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  • The long view: How COVID-19 is reshaping the Canadian foodservice industry

    March 18, 2020
    By Sara Burnside Menuck Amid sweeping new measures aimed at containing the COVID-19 outbreak in Canada, the foodservice industry is seeing unprecedented impacts. From Canadians being recommended to self-isolate, avoiding public spaces and gatherings of more than 50, and restaurants and bars being ordered to close dining rooms, offering delivery, takeout and drive-thru only, it’s a ...
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  • Keeping up with the need for health and well-being in the growing Better-For-You category

    February 13, 2020
    By Julie Istead Thanks to heightened attention from consumers to the quality of food, the ‘Better For You’ dining category is growing faster than the foodservice industry can keep up. Consumers drive the food and beverage markets, and the demand for products starts to increase well before they hit the mainstream. Take, for example, the current growth of keto and the quick movement ...
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  • Waking Up to Foodservice

    February 3, 2020
    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,” or so the saying ...
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  • In With the Old: Tastes continue to evolve, but don’t forget about the classics

    November 19, 2019
    By Scott Stewart Looking ahead to 2020, Canadian menu trends will continue to follow the trajectory of recent years. Specifically, demand for global flavours will further evolve on restaurant menus. Not only are they an increasingly important part of the overall food market, but restaurants are the tip of the spear when it comes to trial: ...
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  • Growth Market

    October 15, 2019
    Canada’s Muslim population is growing, and reaching them requires halal options. Fortunately, meeting that demand is easier than you think By Salima Jivraj Here’s a term that might be new to you: Census Metropolitan Area or CMA. That’s what Statistics Canada calls a major urban centre and its surrounding area. Amongst the largest CMAs are Calgary, Edmonton, ...
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  • Thinking Inside the Box: Meal kits are relatively new to foodservice, but quickly gaining traction

    September 17, 2019
    By Vince Sgabellone Few questions are as enduring or universal as “what’s for dinner?” For the last several decades, the answer typically fell into one of two categories: stay in or eat out. As technology continues to disrupt the way we eat, however, we now have more options than ever before when it comes to accessing ...
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  • Trend Watch: Less-than-healthy menu items still hold some sway

    June 19, 2019
    By Sophie Mir Yes, plant-based eating is incredibly popular now, and yes, consumers are more concerned with their health than perhaps ever before. But that doesn’t mean people have given up indulging altogether. As it turns out, some produce is amenable to the same deep-fried, sauce-slathered treatment that plenty of meat gets, and Nanaimo bars are ...
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  • Tasting Tomorrow: Flavour and freshness remain paramount for consumers

    June 12, 2019
    By Liesbet Vandepoel From H.G. Wells’ The Time Machine to Back to the Future, people have long dreamed of seeing what the months and years to come will bring before they get here. Can you imagine the edge a sneak peek of the road ahead could give your business? In a way, that’s what Puratos’ Taste ...
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  • One Trend, Three Ways: The new wave of non-alcoholic drinks

    May 23, 2019
    By Sophie Mir Non-alcoholic drinks remain a top mealpart at Canadian restaurants. Per Technomic’s Ignite menu data, almost all Canadian operators (99.4 per cent) menu non-alcoholic beverages. (If not menued, then they’re almost certainly available.) According to Technomic’s 2018 Canadian Beverage Consumer Trend Report, beverage consumption from foodservice has remained steady over the past two years, ...
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  • It’s Always Snack Time: Lunch is giving way to all-day grazing

    May 21, 2019
    By Asad Amin  Formal meal times are giving way to low key, all-day grazing. Over the past five years alone, trends observed by the Ipsos Food and Beverage Group indicate that snacking is becoming an increasingly ingrained consumption behaviour amongst Canadians. Reported snack occasions across all venues, in-home and out-of-home, currently account for 67 per cent ...
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