Foodservice Sales

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  • Seven tips for healthy foodservice innovation

    January 21, 2016
    By Lucia Weiler “Innovation” is a word often used in restaurant circles, but what does it really mean, and how can you put it to use to grow your business and boost your bottom line? According to a recent report by consulting firm AlixPartners, “Innovation means re-engineering menus to better target today’s new consumer segments, re-engineering promotions ...
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  • Eight ways to make your restaurant kid-friendly

    January 5, 2016
    By Diane Chiasson Restaurants that target families have to cater to both parents and their children. Kids are very influential in choosing a restaurant to dine, and are potentially your biggest customers. Today’s average parent will go to no ends to please and satisfy their children, and when it comes to food, parents will buy just ...
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  • Asian-inspired beef dishes top the list on Canadian menus

    December 14, 2015
    By Kristin Menas Asian beef is the most popular type of beef dish by a significant margin. As we watch Asian flavours and concepts trend upward in Canada, we are seeing authentic Asian beef dishes proliferate on menus. Popular varieties are beef and broccoli, bulgogi, ginger beef and Szechuan beef. These beef dishes are profiling a ...
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  • Better-for-you frozen desserts

    December 10, 2015
    By Lucia Weiler No need to skip dessert! Gelato and sorbetto are the perfect gourmet alternatives with numerous nutritional benefits. Very popular in Europe and growing at a fast pace in North America, these frozen Italian treats are no longer considered a “temptation” but rather a customer favourite, taking the frustration and monotony out of some restricted-calorie ...
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  • Watching the trends in sustainable seafood

    November 12, 2015
    Whether it’s succulent lobster from Prince Edward Island, scallops from Nova Scotia, mussels from Newfoundland or spot prawns from British Columbia, Canada is home to some of the world’s best shellfish and seafood. Canadian Restaurant & Foodservice News recently asked several of Canada’s top seafood suppliers and experts to weigh in on the latest developments, ...
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  • Seafood, vegetarian & vegan options provide healthy alternatives and minimize the veto vote, Technomic finds

    July 27, 2015
    Press release While chicken still holds its status as the centre-of-plate star for both consumers and operators, demands are shifting. More consumers are looking past poultry to seafood, vegetarian and vegan options. Utilizing proprietary intelligence and exclusive consumer data, Technomic’s Canadian Centre of the Plate Consumer Trend Report identifies and analyzes menu and consumer trends impacting ...
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  • A healthy way to increase restaurant sales

    November 11, 2014
    Portable meals and snacks: A healthy way to increase restaurant sales By Devon Peart November 11, 2014 People today are in a rush; there’s no doubt about it. Foodservice operators can help by offering meal options that save people some of their precious time. Slow food has its place, absolutely. But there’s also a place for meals and ...
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  • Technomic finds solid growth for largest Canadian restaurant chains, driven by emerging fast-casual segment

    June 26, 2014
    Press release June 26, 2014 The Top 200 Canadian restaurant chains achieved $29.2 billion in sales last year, accounting for roughly 60 per cent of Canada’s total restaurant sales, according to Technomic’s Top 200 Canadian Chain Restaurant Report. Keeping on par with the overall foodservice industry, the largest 200 chains saw sales grow more than four per ...
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  • Trends in sustainable food trucks

    June 17, 2014
    By Janine Windsor June 17, 2014 Food trucks, as they exist now, are a relatively new face on the food service block. Gone are the days of simple sandwich trucks that only visit labour worksites. The food trucks of today are hip and trendy, serving up everything from comfort food to gourmet items and desserts. They are ...
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  • Four sure-fire ways to maximize your restaurant’s summer business

    May 6, 2014
    By Liz Teodorini May 6, 2014 The busy summer season offers tremendous opportunities for profitability, particularly for restaurateurs. However, the tendency is to overspend because business seems to be booming. Too often, restaurant owners over estimate and lose sight of profitability margins by stocking too much product, overstaffing, or throwing money at expensive promotions. If you’re looking ...
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  • Eight food trends to watch for in 2013

    December 4, 2012
    By Diane Chiasson Move over burger bars and head-to-toe meats. It’s time to focus on vegetables! Leafy greens, exotic roots and other locally-grown vegetables are set to take centre stage this year, as our world continues to demand healthier foods. Restaurant and foodservice operators will also be more accommodating to the growing population of vegans, and those ...
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  • Eight rules to creating a menu for recession-stricken customers

    September 13, 2010
    By Diane Chiasson Everyone in the restaurant industry knows that your menu is your most important marketing tool. What’s on your menu – whether it’s online, a brochure in the mail or regular foot traffice – will either convince potential customers to walk into your restaurant … or keep walking. But before you rip up your existing ...
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