Foodservice Sales

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  • Restaurant menu trends to watch for in July

    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 ...
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  • Top trends in foodservice packaging

    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 ...
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  • QSRs pave the way for breakfast dining trends

    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 ...
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  • Dairy ingredients gaining a share of the spotlight

    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 ...
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  • Vegetables move to the centre of the plate with vegetarian and vegan entrees

    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 ...
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  • Increased competition and weaker consumer spending impact foodservice industry

    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 ...
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  • How technology is enabling the future of the foodservice industry

    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. ...
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  • Total Canadian restaurant industry visit growth will remain stalled in 2017 but QSR traffic will see uptick

    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 ...
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  • Restaurant technology trends for 2017

    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 ...
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  • Restaurant concepts to watch in December

    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 ...
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  • The changing landscape of institutional foodservice in Canada

    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 ...
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  • Helping your business stand out in a crowded marketplace

    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 ...
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  • Menu trends to watch: Healthy bowls, pickling and honey

    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 ...
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  • Appetizers take centre stage with bold flavours and ethnic influences

    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 ...
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  • Foodservice opportunities in the Canadian retail market

    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 ...
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