March 15, 2021 The hot restaurant concept of ghost kitchens are spreading like wildfire. By Tom Nightingale It’s well-established by this stage that ghost kitchens are the new hot concept born out of — or at least accelerated by — the COVID-19 pandemic. The first ghost kitchen appeared in New York in 2013. It was already growing steadily but, ...Read more about this post
March 4, 2021 The debate around third-party delivery apps is intensifying amid the economic impacts of COVID-19 By Tom Nightingale For the foodservice businesses and restaurants that have been able to survive the last 12 months of COVID-19 pandemic, keeping up with the fast rate of change has been vital. In particular, operators across the country have had to lean ...Read more about this post
February 22, 2021 Another official indication of just how badly the COVID-19 pandemic has impacted Canadian foodservice and restaurant sales has emerged. A Statistics Canada report released last week shows that restaurants and bars across Canada reported their worst year for sales on record. The recent data from Statistics Canada shows that sales at eating and drinking establishments across Canada ...Read more about this post
February 16, 2021 How tamper-evident packaging improves food safety and customer satisfaction. By Paul Rutherford It’s no surprise that the COVID-19 pandemic has led to an enormous increase in restaurant delivery and takeout sales. In fact, a recent Dalhousie University study found that the number of Canadians ordering food once a week increased from 29.6% to 45.4% between the beginning ...Read more about this post
December 30, 2020 Redesigning restaurant technology and digitizing operations are key to operators outlasting the COVID-19 pandemic. Read more about this post
December 10, 2020 Embracing up-to-date contactless operational and payment solutions is increasingly vital in foodservice moving beyond 2020. Read more about this post
December 8, 2020 Restaurants and operators must be careful not to cede control over customer loyalty as off-premises consumption becomes the norm. Read more about this post
December 4, 2020 Reports from SkipTheDishes and DoorDash offer insights into 2020’s leading food delivery trends among consumers. Read more about this post
November 19, 2020 David Segal’s Mad Radish is boldly riffing on the ghost kitchen model, what may be 2020’s defining foodservice concept. Read more about this post
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
