Consumer Research

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  • Technomic releases 2017 Canadian Trends Forecast

    December 2, 2016
    Press release Technomic Inc. reveals emerging food trends, preferences and opportunities to explore in the New Year Heading into 2017, many are wondering what’s on the horizon for the Canadian foodservice industry? Technomic Inc., leaders in foodservice industry data, intelligence and commentary, has the top five food and restaurant trends to try in the coming year. Commercial and noncommercial foodservice ...
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  • THP reveals the hottest food trends for 2017 in second annual Flavour & Trend Forecast

    November 24, 2016
    Press release Artisanal jerky, craft-style fizz and Jewish cuisine are just a few of the food trends to watch heading into the New Year, according to THP’s 2017 Flavour & Trend Forecast. The Toronto-based agency, along with its in-house team of culinary experts, is releasing its anticipated list for the second year in a row. “Whether you are ...
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  • The importance of social media for your business

    November 17, 2016
    The TouchBistro VIP Community is an online community of restaurant owners and operators who use TouchBistro iPad POS for their business. These customers can network with others in the restaurant industry, submit product feature requests, get sneak peeks about latest product updates, learn tips and tricks for using TouchBistro, and more. Here are a few of the ...
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  • Watch for topped doughnuts on menus in September

    September 8, 2016
    By Kristin Menas Below we will highlight some of the leading menu trends to watch on Canadian menus in September. Korean barbecue About the trend: Operators are rolling out pork sandwiches, wings and other meat-focused items made with specialty Korean-inspired barbecue sauces Featured at quick-service and casual-dining restaurants Korean mentions are up 34.6 per cent overall on menus in the ...
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  • The changing landscape for foodservice in Canada

    August 2, 2016
    By Mark Dempsey When was the last time you visited a quick-service chain, a sit-down restaurant, or a supermarket? Depending on your answer, it may or may not come as a surprise to you that total traffic to the Canadian commercial foodservice marketplace was flat this last year versus the year before. While traffic is down, dollar ...
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  • Milk, yogurt and ice cream lead the way in dairy beverage trends

    June 23, 2016
    By Aaron Jourden Dairy is proving to be a key ingredient in some of today’s trendiest and most craveable beverages at restaurants. Milk, yogurt, ice cream and other dairy products add sweetness, richness, texture and body to popular beverages like milkshakes, smoothies and coffee. Dairy is also a central component in up-and-coming ethnic specialties like Thai ...
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  • Restaurant concepts to watch for July

    June 20, 2016
    By Kristin Menas 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. Flock Rotisserie + Greens Instagram: 3,205 followers | Twitter: 448 followers Locations: 3 (Toronto) Concept characteristics: Quality, healthy rotisserie chicken and specialty salads Free-range birds ...
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  • Restaurant menu trends to watch

    May 18, 2016
    By Kristin Menas The following trends will continue to make a big impact on restaurant menus this year. Below we will highlight some of the leading menu trends to watch on Canadian menus. Pretzels About the trend: A number of operators are experimenting with pretzels beyond pretzel buns, including the use of this salty snack as a breading ...
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  • The latest dinner trends point the way forward

    May 2, 2016
    By Aimee Harvey Dinner is the cornerstone of the restaurant menu, the daypart when many operators (particularly those in table service) flaunt their variety, creativity and innovation on the plate. Dinner is also how many restaurant-goers think of dining out, from celebratory nights out to casual family meals. Yet we’re seeing the ground shift in Canada. Increased ...
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  • Seizing the marketing force of the millennial generation

    April 19, 2016
    By Jennifer Gausby During my recent travels to Portugal I visited a restaurant that encouraged me to forget about time. On the back of the menu was a note from the owner that read: “Please stop your watch. Seize the moment.” He then went on to quote Andy Warhol, who said: “The idea of waiting for ...
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  • The effect of demographic changes on Canadian foodservice

    April 8, 2016
    By Mark Dempsey It has often been said that if there is one constant in life, it is change. The typical Canadian consumer and the households in which they live look noticeably different today than they did 20 years ago – and eating patterns do too. Demographic changes are one of the biggest factors shaping the ...
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  • Innovation is a key ingredient for successful foodservice operations

    March 31, 2016
    Innovation is a key ingredient for successful foodservice operations By Andrew Hui June 11, 2015 Leave a comment With a mixed economic outlook for different parts of the country in 2015, foodservice operators will be under even more pressure to build or retain traffic while protecting overall profitability. As the demands and expectations of consumers continue to evolve and ...
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  • The changing dynamics of lunchtime

    March 15, 2016
    By Mark Dempsey March 15, 2016 Leave a comment The Canadian lunch hour as we have traditionally known it is slipping away. More and more people are eating at their desks as they work through lunch – a trend so notable that a growing number of companies have catered food brought in to enable employees to continue working ...
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  • Beverages and breakfast items make their mark on kids’ menus

    January 27, 2016
    By Kristin Menas January 27, 2016 Tweet Leave a comment According to Technomic’s MenuMonitor database, beverages are the most popular items found on kids’ menus in Canada. Some of the most common beverage varieties are soft drinks, iced tea, lemonade and milk. Despite the fact that health initiatives are underway at many chains, soda still remains the most common ...
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  • The growing popularity of healthy, local foods

    January 4, 2016
    By Mark Dempsey January 4, 2016 Leave a comment Keeping up with the latest health trends in the foodservice industry is an ongoing challenge. Fortunately for restaurant operators, consumers’ definition of healthful food has broadened.  Today, it’s less about removing negatives or adding positives, and more about simply eating real food. Canadians report “healthy” as the number one characteristic ...
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