Industry Statistics

  • World Class: The future of cocktails

    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 ...
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  • Is your restaurant making at least 15 per cent profit?

    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 ...
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  • The changing landscape for foodservice in Canada

    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 ...
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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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  • Recovering visits from vegetarian customers

    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 ...
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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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  • Top chains and niche concepts open units while independent operators experience unprecedented store closures.

    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 ...
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  • The steady increase of off-premise traffic to restaurants

    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 ...
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  • Spending at restaurants in 2014

    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 ...
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  • Seven industry experts look ahead at this year’s foodservice trends

    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. ...
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  • Here are some quick stats and facts about restaurants and tourism

    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 ...
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  • 2013 economic forecast for the restaurant and foodservice industry

    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 ...
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  • Six consumer demographic and buying trends

    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 ...
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