July 10, 2017 By Aaron Jourden
Below we will highlight some of the leading menu trends to watch on Canadian menus this month.
Tea complexity
About the trend: The popularity of artisan and fusion teas in recent years has encouraged operators to get even more creative with their specialty drinks. Now showing up on menus for the summer are more tea ... Read more about this post
June 30, 2017 By Lynn Dyer
Changing habits and new dining options are just two of the factors that affect foodservice packaging — those single-use cups, containers, bags, wraps and cutlery used by restaurants and other establishments that offer prepared foods and beverages.
These items, made from materials like paper, plastic and aluminum, allow foodservice operators to serve their customers ... Read more about this post
June 27, 2017 By Geoff Wilson
Breakfast has become a significant daypart in Canada’s foodservice industry. However, the recent growth of breakfast in Canadian foodservice has manifested itself more so in quick-service restaurants (“QSR”) rather than full-service restaurants (“FSR”).
FSR breakfast traffic and all dollars as a percentage of total foodservice remained relatively flat from 2012 to 2016. However, the ... Read more about this post
June 19, 2017 By Aaron Jourden
It’s not hard to see why queso fresco, butter, buttermilk and cottage cheese are some of the fastest-growing dairy ingredients on Canadian restaurant menus. Each speaks to a larger trend that’s been evolving in the dining landscape over recent years.
Whether it’s more authentic approaches to ethnic dining or changes in the way consumers ... Read more about this post
June 6, 2017 By Laura McGuire
Vegetables taking a starring role on restaurant dinner plates may seem like an unusual phenomenon for some consumers. However, innovation around veggie-centric entrees in both chain and independent kitchens is growing, and chefs are demonstrating the culinary potential of these ingredients by swapping vegetables for meat or grains in traditional dishes.
Research indicates that ... Read more about this post
March 2, 2017 Press release
Solid growth expected for food manufacturers
An increasingly competitive landscape and weakening consumer spending will limit revenue growth to 3.9 per cent for Canadian restaurants this year, according to The Conference Board of Canada’s latest Canadian Industrial Outlook: Canada’s Food Services Industry. That would be the industry’s weakest performance since 2011.
“As restaurants vie for Canadians’ food dollars, they will not ... Read more about this post
February 23, 2017 By Ziv Schierau
Discussing the intersection of technology and dining lends itself easily to extremes. For example, you might imagine ‘The Restaurant of the Future’ — a Jetsons-like scenario — where automation has completely taken over every aspect of the dining experience, where meals are served using 3D-printers and each meal comes out perfect, every time. ... Read more about this post
January 18, 2017 Press release
Canadian restaurant industry traffic will remain stalled in 2017 in much the same manner it did in 2016, reports The NPD Group, a leading global information company. The New Year will bring little to no traffic growth for the total Canadian foodservice market. Quick service restaurants (QSRs), however, will increase visits by an estimated ... Read more about this post
December 20, 2016 Highlighting a few of the technology trends restaurateurs can expect next year
By Kavita Sabharwal
Restaurant technology is an ever-evolving game. Gone are the days when customers had to wait for their server to manually imprint their credit card onto carbon paper to pay for their meal. Instead, technology has advanced to the point where servers can ... Read more about this post
December 13, 2016 By Aaron Jourden
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:
L’Gros Luxe
Instagram: 14,700 followers | Facebook: 31,561 likes | Twitter: 677 followers
Locations: 6 (Montreal, Quebec City and Longueuil, Quebec)
Concept characteristics:
Scratch-made ... Read more about this post
December 1, 2016 By Geoff Wilson
Despite growth in healthcare and education, overall institutional foodservice sales in Canada declined in 2015, reflecting the significant influence that demographic, economic and even environmental factors can have on this major sector of the Canadian foodservice industry.
According to fsSTRATEGY’s newly released 2016 Canadian Institutional Foodservice Market Report, total Canadian institutional foodservice market sales ... Read more about this post
November 29, 2016 By Mark Dempsey
Welcome to today’s reality. Consumers are reluctant to visit foodservice. Operators are struggling to differentiate and drive traffic. Tough economic times – such as the rise of the national unemployment rate (up to 7.1 per cent) — ensure that Canadians continue to spend cautiously. Traffic, which is already challenged, will continue to be ... Read more about this post
November 7, 2016 By Kristin Menas
Below we will highlight some of the leading menu trends to watch on Canadian menus.
Healthy bowls
About the trend: Bowls are serving as a popular format to highlight better-for-you ingredients like superfoods
At quick-service and fast-casual concepts
Smoothie bowls are a booming health trend
Bowls eliminate the need for hearty starches like buns or wraps
Trend goes beyond ... Read more about this post
October 26, 2016 By Kristin Menas
Appetizers are currently at the forefront of menu development, with operators using starter menus to test and experiment with bold flavours, unique ingredients and creative preparations.
That appetizers can be ordered as a lead-in to a meal or as a snack between meals makes them particularly appealing options for diners looking to explore something ... Read more about this post
October 20, 2016 Foodservice expectations, millennial eating habits and online food delivery are just some of the factors impacting the foodservice industry across Canada
By Rebecca Melnyk
One new trend in commercial property management, specifically retail operations, is incorporating foodservice into bricks-and-mortar stores to discourage guests from shopping online. This pairing of two industries is becoming a more viable option ... Read more about this post
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