November 17, 2022 Ghost kitchens popped up during the pandemic as a creative way to keep kitchens open when dining areas were closed. But as the demand for off-premise dining continues to hit record highs, the ghost kitchen concept is evolving. They began as a kind of a mystery, with many ghost kitchens opening in secret locations, allowing customer ...Read more about this post
November 15, 2022 As inflation continues, it may be tempting to raise menu prices to offset costs and maximize your margins, but there’s another way. Rather than increasing what you charge, get creative with cutting costs to raise your profit margin. Improving your profit margin means you need to know your current numbers. While your gross profit margin ...Read more about this post
November 14, 2022 What’s trending in the world of mixology? Crafting cocktails is a specialized skill set, combining creativity and practicality. These days, unconventional inclusions are topping the trends, as mixologists save SKUs and make the most of their available ingredients. Technomic’s latest trend report shows that Canadian mixologists are bringing their cocktails into the kitchen, with a ...Read more about this post
November 14, 2022 As consumer habits continue to shift and off-premise dining remains a popular option, desserts and sweet treats are making their way onto more and more takeout orders. According to the 2022 Online Ordering Trends report from Restaurants Canada, this is an ongoing trend, with baked goods taking top spot in the delivery and pickup category for ...Read more about this post
November 10, 2022 The ever-increasing food prices are affecting Canadian households across the board, from grocery shopping to family celebrations. Going into Thanksgiving, Canadians were looking at this year’s holiday a little differently, with 88 per cent expecting to be impacted by inflation and 18 per cent expecting to spend less than last year. From turkey to sides, prices ...Read more about this post
November 4, 2022 As Canadians continue to face inflation and the possibility of a recession, many restaurants are looking to recoup costs without abruptly raising menu prices. Dynamic pricing could be the answer. What is dynamic pricing? In simple terms, it’s the idea that prices fluctuate across the board on a schedule several times a year. While this still ...Read more about this post
November 3, 2022 As businesses continue to recover from the pandemic and employees return to work, the demand for restaurant catering is on the rise. According to ezCater, corporate catering booking sales were up 185 per cent last month over January 2022. That looks set to continue through 2023, too, as businesses resume in-person client meetings, book corporate lunches, ...Read more about this post
October 31, 2022 By Katie Belflower Our latest edition of Trend Watch with Technomic highlights three menu trends on the rise across Canada right now and looks at how restaurants are successfully adding them to their menus. Miso cocktails Operators are featuring miso (the salty fermented soybean paste) in cocktails, alongside citrus fruits or other acidic elements, including vinegar. Spotlighting miso ...Read more about this post
October 27, 2022 By Megan Prevost With the end of the year approaching fast, it’s time to celebrate the last of the food holidays in November. Strap in for a sweet month because we’ve got lots of sugary holidays on the docket! Celebrating a food holiday is a great way to introduce new menu items and specials while also attracting ...Read more about this post
October 26, 2022 By Makayla Dewit Imagine that you sit down at a restaurant, examine the menu, and see these two choices listed: low-fat vegan pasta and lemon-pesto rotini with fried capers. Which sounds more appetizing to you? It is almost certainly the second one. This example highlights the importance of thoughtfully labelling food and menu items to make them ...Read more about this post
October 4, 2022 By Katie Belflower Attracting attention for your restaurant is crucial in offering something unique to your customers. In the latest edition of Concept Watch, RestoBiz and Technomic focus on three key restaurant concepts from Canadian foodservice. This month, we are highlighting Michel’s Bakery Cafe, Angry Dragonz, and Bubble World and showcasing how these restaurants are expanding Canadian ...Read more about this post
September 29, 2022 By Megan Prevost It’s almost October, so you know what that means: fall goodies, Halloween decorations and candy, and of course, pumpkin spice everything. But how do you choose what items to showcase or what specials to run? Sometimes there are just too many delicious foods to feature. Thankfully, we’ve got you covered. Every month is packed ...Read more about this post
September 28, 2022 The U.S. Food and Drug Administration is redefining “healthy” food. The FDA on September 28 released the result of six years of consultations and revision: proposed new guidelines for assessing what constitutes “healthy” food. In short, something that is produced, advertised, or sold as “healthy” will now need to have the equivalent of one serving (or ...Read more about this post
September 26, 2022 Food bowls have become popular in recent years, with 35 per cent of Canadian restaurants now featuring either a savoury or sweet bowl option for breakfast, lunch, or dinner. Many consumers are looking for healthy, value-conscious meals, and food bowls fit the bill. Beautifully simple, bowls typically include a base, a protein, complementary toppings, and ...Read more about this post
September 19, 2022 By Adrian Johansen When you’re operating a restaurant, you have a lot on your plate — both literally and figuratively. You have to assemble and manage your crew. You have to oversee the financials. You have to ensure that your business is being promoted and marketed effectively. Above all, you have to provide your guests with ...Read more about this post
