Foodservice Sales

  • 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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