June 25, 2020 Harnessing the power of customer data will be imperative for the restaurant industry to rebound post-pandemic, according to Sean Keith of Eagle Eye. Read more about this post
January 27, 2020 By Gregory Furgala Pop, popcorn
and candy: It wasn’t long ago that foodservice at movie theatres was limited to
that simple holy trinity. It was tradition, and children who grew up pouring a
box of Milk Duds into their popcorn and washing down the salty-sweet
combination with a Coke became adults who did the same. Snacking at the movie
theatre was ... Read more about this post
September 17, 2019 By Vince Sgabellone Few questions are as enduring or universal as “what’s for dinner?” For the last several decades, the answer typically fell into one of two categories: stay in or eat out. As technology continues to disrupt the way we eat, however, we now have more options than ever before when it comes to accessing ... Read more about this post
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 ... Read more about this post
January 8, 2019 Sandwiches are on the move at Canadian full and quick service restaurants.
In its Canadian Sandwich Consumer Trend Report, Technomic reported that 58 per cent of consumers purchased a sandwich away from home during the work or school week for lunch, and 35 per cent of consumers opted for sandwiches at dinner when eating out. It’s ... Read more about this post
April 25, 2018 By Geoff Wilson and Andrew Waddington, fsSTRATEGY Inc.
There is no question that profit margins in restaurants are sensitive to changes in labour cost. As a prime cost, labour cost comprises nearly one-third of revenue; second only to (in fact, sometimes greater than) cost of goods sold. The degree to which a restaurant may shoulder changes ... Read more about this post
April 12, 2018 By David Scott Peters
Building lunch sales is key to greater profitability in restaurants. This is because most of the costs associated with preparing for the dinner rush happen during the daytime.
Think about it: You are paying rent and utilities whether you are generating sales during the day or not. There are labor costs in the ... Read more about this post
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 ... Read more about this post
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 ... Read more about this post
December 4, 2017 By Aaron Jourden
In the December 2017 edition of restaurant 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:
The Captain’s Boil
Instagram: 13,100 followers | Facebook: 12,072 likes | Twitter: 1,447 followers
Locations: 23 (Ontario, British Columbia, ... Read more about this post
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 ... Read more about this post
October 2, 2017 In its recently released 2017 Canadian Institutional Foodservice Market Report, fsSTRATEGY estimates total gross revenues in institutional foodservice in Canada in 2016 to be $8.5 billion or 10 per cent of total Canadian foodservice industry sales. Approximately 54 per cent of the institutional foodservice market is operated by management and staff directly employed by institutions. ... Read more about this post
September 7, 2017 By Aaron Jourden
What are Canadians interested in eating this month? Here’s a hint: Mexican flavours are flourishing on menus, while vegetarian food has wide appeal and seafood is being presented in new and unique ways. Here’s a look at some of the leading menu trends to watch on Canadian menus this month.
Mexico’s flavours flourish
About the ... Read more about this post
August 10, 2017 Study conducted by Technomic reveals the latest trends and data to understanding consumers’ shifting behaviour and attitudes toward burgers
Press release
Following a drop from 2013 to 2015, burger consumption in Canada is now on the rise as nearly half of Canadians (46 per cent) eat burgers at least weekly, according to Technomic’s 2017 Canadian Burger Consumer Trend ... Read more about this post
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
