February 24, 2023 By Megan Prevost If customers from 2019 time-traveled to today and stopped in at their favourite restaurants, they would immediately recognize some key differences. Over the past few years, the restaurant industry has morphed, at first changing out of necessity and quickly becoming more of a matter of preference. Because of this ongoing evolution, it can be ...Read more about this post
February 23, 2023 As many diners seem to be adjusting to rising prices, some restaurants are introducing value items to their menus to attract those consumers looking to eat for less. While some experts are looking at inflation as a catalyst for positive change, other sources are suggesting that lower pricing can help boost profitability. From breakfast additions to ...Read more about this post
February 22, 2023 We’ve spent a lot of time in recent months looking back at the last few years, analyzing the journey, but now it’s time to look at how far we’ve come and ahead to a bright future. With the continued challenges of persistent inflation and labour shortages, it’s important for restaurateurs to get to know their ...Read more about this post
February 21, 2023 By Dawn Castell Do you offer gluten-free options on your menu? With consumer dietary needs ever-increasing, it’s important that your menu reflects your customers’ needs. Gluten intolerances are one thing you may want to consider when creating and engineering your menu. What is gluten intolerance? Gluten is a type of protein found in certain grains, including wheat, barley, ...Read more about this post
February 10, 2023 March is full of fun holidays that will get your guests’ mouths watering and give you the chance to up your restaurant’s revenues. Celebrating food holidays at your restaurant is a great way to try out new promos, attract new customers, and offer your regulars an extra reason to return. Bringing people together to try ...Read more about this post
February 9, 2023 As we continue to navigate staffing shortages and inflation, the hospitality industry is adopting technology tools to help deliver exceptional guest experiences. According to Lightspeed’s 2022 Global State of the Hospitality Industry Report, businesses are getting creative with tech solutions to stay afloat and get ahead. Staffing shortages With 50 per cent of businesses working with ...Read more about this post
February 6, 2023 Amid continued inflation, one category remains a constant in Canadian diets: baked goods. Indulging in sweet treats is a way for consumers to treat themselves without breaking the bank, according to Jo-Ann McArthur, co-founder and president of Nourish Food Marketing. “It’s worth it to them,” she says. The baked goods category allows restaurants the opportunity to ...Read more about this post
February 2, 2023 Valentine’s Day is right around the corner, and since it’s the second most popular day to dine out, offering promos your guests will love is a win-win. According to a recent study by OpenTable, 72 per cent of those celebrating want to splurge at local restaurants, and are planning to spend over $41 per person, ...Read more about this post
January 31, 2023 Diners continue to look for healthier alternatives as they visit restaurants, and menus are evolving to meet that growing demand. Including healthier choices and trendy dishes is just the start, though. It’s not just about menu features, it’s also about the language you use. Trends come and go, and language changes to reflect what customers are ...Read more about this post
January 27, 2023 By Katie Belflower RestoBiz and Technomic’s first 2023 edition of Concepts to Watch showcases three Canadian restaurant concepts, highlighting what makes them stand out from the crowd. This month, the focus is on Enoteca Monza, Bier Markt, and Topla. Enoteca Monza Image source: Enoteca Monza Instagram Calabrese Pizza Facebook: 9,260 likes | Instagram: 5,623 followers Locations: 9 (Quebec) Concept characteristics: Full-service rustic Italian ...Read more about this post
January 26, 2023 Canada’s ban on single-use plastics, covering plastic bags, cutlery, foodservice ware, stir sticks, and straws took effect on December 20. It comes as part of Environment and Climate Change Canada’s effort to achieve zero waste by 2030. Since third-party takeout and delivery orders are up 63 per cent from pre-pandemic days, finding viable alternatives is ...Read more about this post
January 24, 2023 What factors go into planning your plating? Do you consider what customers might find appealing or what your presentation says about your restaurant? Studies show that 18 per cent of diners think that when food looks better, it tastes better. Making your plating a priority means taking several factors into consideration. The plates Consider the size of ...Read more about this post
January 20, 2023 Despite the struggle restaurateurs have faced in recent years, fast casual restaurants are a growing segment of the market, and families are a large part of their business. Even though restaurant traffic is down overall by four per cent, fast-casual traffic has seen an increase of 9 per cent in the last three years. In this ...Read more about this post
January 17, 2023 If the foodservice industry has learned anything in recent years, it’s that resilience and creativity can mean the difference between success and failure. The restaurants and managers who were able to forge a new path, pivot, and try new things are still standing today, despite continued labour shortages, inflation, and supply chain delays. Restobiz had ...Read more about this post
January 3, 2023 In recent years, with more consumers adopting vegan and vegetarian diets, plant-based dishes have steadily gained menu real estate. However, it looks like the increased demand comes from a general shift towards healthy eating, rather than from vegans or vegetarians. RELATED: Consumers say plant-based diets are here to stay Recently, 29 per cent of consumers said that ...Read more about this post
