Consumer Research

  • 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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  • Trend Watch: Plant-based and healthy options continue to dominate foodservice

    May 3, 2019
    By Sophie Mir If there was any lingering doubt about plant-based meat mainstreaming, Beyond Meat’s recent IPO, the biggest of 2019, ought to have quelled them. Founded in 2009 with venture capital from Bill Gates and Tyson Foods, amongst other, Beyond Meat’s share price started the day at $25 and reached a high of $63.43, and ...
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  • Get Ready: Gen Z is coming to disrupt your business

    October 10, 2018
    Back in March, I wrote about how Millennials are disrupting your business and shared some things you can do to future-proof your business and profit from these demographic shifts. We’re going to do it again, because Generation Z is waiting outside your door. In fact, they may already be in your physical or virtual establishment, and Gen Z’s ...
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  • Food(service) for Thought: Change is the only constant

    October 5, 2018
    By Asad Amin What to eat? Cook at home or eat out? Takeout or home delivery? Modern eating is fraught with a great deal of uncertainty. Today’s eating and drinking decisions are often in-the-moment and spontaneous, driven by impulse and whim. We live in a culture of increasingly unplanned occasions, with a large proportion of decision-making being ...
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  • Who Wants Breakfast? Profiling the breakfast consumer

    August 17, 2018
    From the summer 2018 issue of Canadian Restaurant & Foodservice News By Laura McGuire Shifts in consumers’ breakfast habits often present a challenge for operators trying to grow morning sales. But understanding current consumer eating and purchasing patterns at breakfast can help restaurants better connect with guests. Let’s take a deep dive into today’s Canadian breakfast consumer ...
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  • Trend Report: Mealtimes give way to all-day eating

    July 23, 2018
    By Jo-Ann McArthur Disruption in when and how we eat is one of the key trends explored in the 2018 Nourish Trend Report. Consumers are leaving their three square meals behind, yet that doesn’t seem to be how most foodservice outlets plan their menus. Busy 21st-century lives mean traditional meal times are starting to be cast ...
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  • Convenience and culture combine to create the modern lunch daypart

    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 ...
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  • Menu trends to watch for March 2018

    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 ...
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  • How to improve table turns and diner satisfaction with analytics

    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 ...
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  • New additions to breakfast menus across Canada

    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 ...
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  • Balancing authenticity and approachability is vital as interest in ethnic foods grows

    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, ...
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  • Insight into family-friendly dining from the NRA Show

    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, ...
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  • Why food quality trumps service in driving business growth

    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 ...
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  • Plant-based proteins poised for growth at the centre of Canadian plates

    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 ...
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  • Technology opens up new opportunities for operators

    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 ...
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