Consumer Research

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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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  • Offering a balance of unique and familiar flavours key to ethnic menu success

    November 23, 2015
    Press release November 23, 2015 Technomic Inc. 2015 Canadian Ethnic Food and Beverage Consumer Trend Report serves as guide to growth of ethnic foodservice menu. Across Canada, ethnic fare consumption is trending up, specifically among younger consumers. According to the 2015 Canadian Ethnic Food & Beverage Consumer Trend Report, the latest study from foodservice research leader, Technomic, ethnic ...
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  • Technomic spotlights five food trends for Canada’s restaurant industry in 2016

    November 4, 2015
    Technomic spotlights five food trends for Canada’s restaurant industry in 2016 Press release November 4, 2015 Heading into 2016, what’s on the horizon for the Canadian foodservice industry? Leading food research and consulting firm Technomic sees these buzzworthy food and restaurant trends making a big impact in the coming year: Trend #1—Oktoberfest all year. Canadian diners are now embracing ...
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  • The rise and rise of Fast Casual

    October 8, 2015
    By Mark Dempsey Much has been written about “Fast Casual” restaurants – upscale quick-service concepts perceived as offering more service and higher-quality food, with a larger average bill size than other quick-service restaurants (QSRs). This relatively new segment of restaurants has achieved rapid growth by focusing on how it differs from traditional QSRs.  Fast Casual compels ...
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  • Recovering visits from vegetarian customers

    September 29, 2015
    By Emma Hyatt In a mature Canadian foodservice market, I’ve seen many operators successfully carve out traffic and/or cheque growth with a regular program of menu innovation. Some of the best success has been around launching new types of burgers, chicken sandwiches and breakfast items. However, the supper daypart and other types of mains continue to ...
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  • Staying on trend with healthy kids’ menus and menu labeling

    September 10, 2015
    By Jasmine Kafka Consumer trends are reaching the point where restaurant operators need to seriously consider adding healthier items and nutritional information to their kids’ menus. 78 per cent of Canadian parents state that health and nutrition are important factors in their purchasing decisions at restaurants (Menu Labelling Remains Important Issue for Canadians, Technomic, 2014). Health and ...
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  • Food and beverage trends within the Canadian gaming industry

    August 5, 2015
    By Jeff Dover Today, non-gaming amenities including foodservice represent 26 to 60 per cent of revenues for the largest casino operators. According to the Las Vegas Convention and Visitors Authority, visitors to Las Vegas in 2014 spent an average of US$282 per trip on average on food and beverage, which represents 53.2 per cent of the ...
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  • Seafood, vegetarian & vegan options provide healthy alternatives and minimize the veto vote, Technomic finds

    July 27, 2015
    Press release While chicken still holds its status as the centre-of-plate star for both consumers and operators, demands are shifting. More consumers are looking past poultry to seafood, vegetarian and vegan options. Utilizing proprietary intelligence and exclusive consumer data, Technomic’s Canadian Centre of the Plate Consumer Trend Report identifies and analyzes menu and consumer trends impacting ...
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  • Enticing parties with kids to eat out more often is an untapped opportunity for restoring healthy growth to the foodservice industry.

    March 31, 2015
    Enticing parties with kids to eat out more often is an untapped opportunity for restoring healthy growth to the foodservice industry. For the past five years, restaurant operators across Canada have been focused on driving traffic from Millenials and Boomers. While their population growth is alluring to a foodservice industry making slow gains, families with kids ...
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  • The steady increase of off-premise traffic to restaurants

    January 9, 2015
    People are starved for time. They have less time to cook, or don’t want to cook. As a result, off-premise traffic to restaurants has steadily increased in recent years. 10.6 million Number of off premise orders on a typical day (2013) -0.2% Growth in meals and snacks eaten on premise between 2008 and 2013 2.7% Growth in meals ...
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  • Technomic Inc. study reveals that consumer desire for feel-good dining experiences is a key element of the current foodservice value proposition

    July 28, 2014
    Press release While price will always play a major role in the value proposition, Canadian consumers’ definition of foodservice “value” is comprised of many factors, including service, ambiance and, most importantly, the quality of menu offerings. Delivering on these multidimensional elements of value is crucial as today’s consumers’ seek an overall fun, unique dining experience where ...
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  • Why a good coffee program is good for your restaurant business

    November 29, 2013
    By Barbara Smyth November 29, 2013 Canadians love their coffee. The NPD Group’s just-released report, What’s Brewing in the Coffee Market: A Consumer Perspective, reveals that 73 per cent of Canadians drink coffee, consuming an average of 12.4 cups per week, or nearly two cups a day. It comes as no surprise then that coffee is the most ...
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  • Getting your restaurant in on gluten-free

    October 16, 2013
    By Emma Hyatt October 16, 2013 Attracting the gluten-conscious restaurant consumer provides an edge in a flat market and can be done with products that still appeal to the larger customer base. Menu items labelled gluten-free are popping up at several top chains, neighbourhood independents, and specialty health-food cafés. Restaurant operators and suppliers are left wondering if they ...
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  • Why positive guest experiences are good for the restaurant and foodservice business

    September 19, 2013
    By Barbara Smyth September 19, 2013 Tweet Every day nearly half of all Canadians visit a restaurant for anything from a simple snack to breakfast, lunch or dinner. The majority of restaurant visits happen at a quick service restaurant (QSR), a segment of the foodservice market that has remained somewhat stable, increasing traffic and dollars despite the economic ...
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  • Labour demand in Canada’s restaurant industry

    September 19, 2012
    Help wanted: Labour demand in Canada’s restaurant industry September 19, 2012 With more baby boomers starting to think about retirement and fewer young people predicted to enter the work force over the next decade, Canada’s restaurant industry will continue to face a chronic shortage of workers to fill in the gaps. Here’s a statistical look at how ...
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