Consumer Research

  • 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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  • 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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