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
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
