Foodservice Sales

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  • Healthy foodservice trends to end 2016

    July 26, 2016
    By Lucia Weiler Summer is almost over, which means we’ll soon be moving into the cooler months with a whole slew of different seasonal foods on offer. What better time to freshen up your menu to appeal to changing consumer demands, or update your nutrition knowledge? Some of the greatest opportunities in foodservice are menu innovation, increased ...
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  • July menu trends include sweet and spicy pairings

    July 12, 2016
    By Kristin Menas These trends have been seen frequently on restaurant menus this year. Below are some of the leading menu trends to watch this July. Mango and pepper pairings About the trend: Restaurants are pairing mango with spicy ingredients like habanero and chipotle, particularly in sauces, salsas and seasonings. This trend is seen most often at quick-service and casual-dining ...
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  • Milk, yogurt and ice cream lead the way in dairy beverage trends

    June 23, 2016
    By Aaron Jourden Dairy is proving to be a key ingredient in some of today’s trendiest and most craveable beverages at restaurants. Milk, yogurt, ice cream and other dairy products add sweetness, richness, texture and body to popular beverages like milkshakes, smoothies and coffee. Dairy is also a central component in up-and-coming ethnic specialties like Thai ...
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  • Restaurant concepts to watch for July

    June 20, 2016
    By Kristin Menas 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. Flock Rotisserie + Greens Instagram: 3,205 followers | Twitter: 448 followers Locations: 3 (Toronto) Concept characteristics: Quality, healthy rotisserie chicken and specialty salads Free-range birds ...
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  • All-day breakfast: Is Canada late to the table?

    May 25, 2016
    By Rita Negrete A large and vocal cohort of Canadians was disappointed that the McDonald’s experiment with all-day breakfast in its U.S. units won’t be duplicated in Canada—at least not for now. Nor are quick-service competitors rushing into the breach. Canada’s iconic Tim Hortons, for instance, made news when it extended weekday breakfast to noon a ...
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  • Restaurant menu trends to watch

    May 18, 2016
    By Kristin Menas The following trends will continue to make a big impact on restaurant menus this year. Below we will highlight some of the leading menu trends to watch on Canadian menus. Pretzels About the trend: A number of operators are experimenting with pretzels beyond pretzel buns, including the use of this salty snack as a breading ...
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  • Cold-brewed coffee: Low and slow is the hottest new trend

    May 12, 2016
    With soft drinks and sodas losing some of their fizzle with Canadian foodservice customers, many are turning to a perennial beverage standby presented with a cool twist – cold-brewed coffee. Not to be confused with iced coffee — which is usually just a variation of espresso or strong coffee blended with milk, ice and sugar — cold-brewed ...
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  • The latest dinner trends point the way forward

    May 2, 2016
    By Aimee Harvey Dinner is the cornerstone of the restaurant menu, the daypart when many operators (particularly those in table service) flaunt their variety, creativity and innovation on the plate. Dinner is also how many restaurant-goers think of dining out, from celebratory nights out to casual family meals. Yet we’re seeing the ground shift in Canada. Increased ...
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  • Restaurant concepts to watch for May

    April 25, 2016
    By Kristin Menas In our first ever ‘concepts to watch,’ we highlight three restaurant concepts that are making an impact on Canadian diners. These original eateries use social media to their benefit, are positioned as fast-casual and offer guests unique experiences. Here’s a look at our top fast-casual restaurant concepts. Mandy’s Instagram: 5,797 followers |Facebook: 4,710 likes Locations: 3 ...
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  • Making the case for family engagement in restaurants

    March 31, 2016
    By Jasmine Kafka The family segment comprises roughly 50 per cent of restaurant revenues in casual dining, with an average cheque 83 per cent higher than couples or seniors (based on The NPD Group CREST Study, 2010). Leading industry consultants forecast that family dining visits will increase this year, as the economy improves and restaurants continue ...
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  • “Grill”icious ideas

    March 31, 2016
    Smokin’ veggies:  Show your veggies some grill-love too. With the right preparation, they might even steal the show from grilled meats and seafood! Grilled vegetables, with their delicious smoky charred flavours, can add a whole new and premium flavour dimension to a meal, whether served as a side dish, as toppings for gourmet burgers and ...
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  • Top types of sandwiches

    March 31, 2016
    By Kristin Menas Chicken sandwiches and wraps are the most popular type of sandwiches on Canadian menus, according to MenuMonitor data. Chicken is also a widely preferred type of sandwich protein among consumers. Technomic’s 2014 Canadian Sandwich Consumer Trend Report found that more than half of consumers prefer chicken breast for lunch and dinner sandwiches. Chicken ...
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  • Ancient grains on the menu

    March 31, 2016
    By Aaron Jourden The emergence of quinoa as a near-mainstream ingredient has no doubt fueled chefs’ and diners’ desires to discover the many other types of ancient grains. Although many ancient grains are relatively unknown to consumers and are just now penetrating leading chain and independent menus in Canada, the latest data from Technomic’s MenuMonitor is ...
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  • Seven tips for a busy summer

    March 31, 2016
    By Diane Chiasson With the success of the Winter Olympic Games in Vancouver, Canada is becoming more of an international hotspot for travellers.  Tourists are increasingly realizing the draw of this beautiful country, from the scenery and mountains of the West Coast to the European flair of Quebec, the multicultural diversity of Ontario and the waterside ...
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  • Eight effective ways to boost sales in the New Year

    January 25, 2016
    There are certain times of the year where business is relatively slow, and for some restaurants, the winter months are dreadful. These slowdown periods are a common cause of cash flow shortages for many restaurants. Don’t let the seasonal slumps get you down! Use this off-season time to properly market your restaurant and to get ...
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