November 17, 2016 The TouchBistro VIP Community is an online community of restaurant owners and operators who use TouchBistro iPad POS for their business. These customers can network with others in the restaurant industry, submit product feature requests, get sneak peeks about latest product updates, learn tips and tricks for using TouchBistro, and more. Here are a few of the ...Read more about this post
November 10, 2016 By Sean Beckingham
When almost everything we do is shared online and more hours are spent in front of a tablet or computer screen than TV, there’s never been a better time to advertise on social media. However, with the rapidly changing nature of these platforms, it’s hard to know where to begin and where to ...Read more about this post
September 29, 2016 Press release
From controversy cocktails to drinks with feelings, the future trends from the world of cocktails. WORLD CLASS: Future of Cocktails report explores how we will be drinking in decades to come
Cocktail culture is booming and showing no signs of slowing, with forecasts showing that by 2020, there will be 400 million new consumers drinking luxury spirits. Historically cocktails were ...Read more about this post
September 1, 2016 By David Hopkins
When I named our company The Fifteen Group in 2001, it was because we believed that any decent restaurant should make at least 15 per cent profit on sales (or potentially more, under the right circumstances). We still stand by that viewpoint today, however if I were naming the company now, it might ...Read more about this post
August 2, 2016 By Mark Dempsey
When was the last time you visited a quick-service chain, a sit-down restaurant, or a supermarket? Depending on your answer, it may or may not come as a surprise to you that total traffic to the Canadian commercial foodservice marketplace was flat this last year versus the year before.
While traffic is down, dollar ...Read more about this post
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 ...Read more about this post
September 29, 2015 By Emma Hyatt
In a mature Canadian foodservice market, I’ve seen many operators successfully carve out traffic and/or cheque growth with a regular program of menu innovation. Some of the best success has been around launching new types of burgers, chicken sandwiches and breakfast items. However, the supper daypart and other types of mains continue to ...Read more about this post
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 ...Read more about this post
March 31, 2015 Last year, the Canadian restaurant footprint shrunk at a rate never before seen by The NPD Group Canada. Our ReCount® service has been tracking restaurant unit openings and closures since the turn of the century.
From 2000 through 2008, the restaurant industry averaged annual unit openings of nearly 1,400 stores a year. After the recession that ...Read more about this post
January 9, 2015 People are starved for time. They have less time to cook, or don’t want to cook. As a result, off-premise traffic to restaurants has steadily increased in recent years.
10.6 million Number of off premise orders on a typical day (2013)
-0.2% Growth in meals and snacks eaten on premise between 2008 and 2013
2.7% Growth in meals ...Read more about this post
July 10, 2014 Budget squeeze: Spending at restaurants in 2014
July 10, 2014 Spending at restaurants is largely determined by household budgets, which are being squeezed by modest disposable income growth and rising household debt.
$27,743 Average household debt (excluding mortgages) in 2013
$28,853 Average household debt (excluding mortgages) in 2014
164% Total debt as a share of disposable income in 2013
87% Total debt ...Read more about this post
March 31, 2014 Kim Collishaw: The gourmet ice cream sandwich is going to be huge this year. Not just two cookies with a scoop of ice cream. I’m thinking homemade chocolate wafers with a good quality interesting ice cream made with a hot new ingredient, like caramelized white chocolate, then dipped in toffee, chocolate bits or toasted nuts. ...Read more about this post
September 5, 2013 Tourism tally: 12 quick stats and facts about restaurants and tourism
Septebmer 5, 2013 Share of operators that said that declining tourism had a negative impact on their business (Q1 – 2013): 23%
Domestic tourism spending at restaurants (2000): $5.0 billion
Domestic tourism spending at restaurants (2012): $9.4 billion
Foreign tourism spending at restaurants (2000): $2.9 billion
Foreign tourism spending at ...Read more about this post
January 21, 2013 Economic look aheadJanuary 21, 2013 With foodservice sales closely tied to key indicators such as gross domestic product, personal disposable income and unemployment rates, here’s a look at the 2013 economic forecast:
United States real GDP growth: 2.0%
Canada’s real GDP growth: 2.0%
Canada’s disposable income growth: 3.6%
Average household debt (including mortgages): $114,400 Province with the strongest economic growth: Alberta ...Read more about this post
July 17, 2012 By Diane Chiasson
The world is changing quickly, as are the demographics of consumers with the most spending power, as well as their buying habits. This means that your restaurant operation needs to change and adapt as well in order to be successful.
Diane Chiasson, FCSI, President of Chiasson Consultants Inc., a restaurant and foodservice consultancy firm ...Read more about this post
