Menu Design

  • Waking Up to Foodservice

    February 3, 2020
    By Asad Amin One of the biggest casualties of time-crunched contemporary life is breakfast, which has become one of the most-skipped meals in Canada. However, for the savvy foodservice operator, the first meal of the day offers fresh opportunities Modern-Day Breakfast “Eat breakfast like a king, lunch like a prince and dinner like a pauper,” or so the saying ...
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  • The Newest Consumer(s): There’s more than just one kind of cannabis user

    September 5, 2019
    By Gregory Furgala Canada has a new demographic — officially, at least. With legal cannabis widely available, consumers who partake now constitute a new set of data points, providing business owners, restaurant operators included, new insights into understanding and catering to them. Market research firm Technomic is amongst those exploring the category. For the first quarter ...
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  • Fish Trap: How poor labelling undermines efforts to make fisheries sustainable

    August 23, 2019
    By Scott Wallace When chefs become infatuated with an ingredient, it tends to filter down into our daily lives, and there’s no shortage of new trends. But with seafood, most diners know only a few highly valued and well-known species, like Atlantic lobster, halibut, sockeye salmon or Chilean seabass, while the true diversity of the world’s ...
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  • Millennials changed foodservice. Now their kids are doing the same

    April 30, 2019
    By Mark Jachecki Millennials are entering parenthood, and not surprisingly, their kids are picking up on their food savvy, creating an increasingly important family demographic in commercial foodservice in Canada. Brands have noticed, too. Operators and chains that didn’t offer kids’ menus previously, like Tim Hortons, have recently rolled out menus intended to appeal to Millennial ...
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  • Back to Basics: Why mastering hospitality is the key to marketing your restaurant

    April 15, 2019
    By Gregory Furgala Remember charcoal? Remember how it was suddenly affixed seemingly every menu? If you don’t, here’s an incomplete list of what it made its way into: burger buns, pizza, lemonade, ice cream (and cones), lattes, macarons, croissants, crepes, waffles, wontons, ravioli, mozzarella and crusted on tuna. Chatelaine proclaimed, “This dark and moody food trend ...
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  • Trend Watch: The importance and re-imagining of the family dinner

    August 24, 2018
    By Jo-Ann McArthur Last month I talked about the casting off of traditional mealtimes. Consumers are increasingly in favour of all-day snacking, with breakfast and lunch the meals most at risk. Dinner, the meal skipped least often, is still seen as a traditional time for a family to gather together, and hence carries more social and ...
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  • Six things to remember when designing a new menu

    January 31, 2018
    By Jordan Knox In the restaurant industry, things are always changing and evolving as new restaurants and new products are constantly becoming available. To keep up, restaurants need to consistently update their menu offerings, but what is the best way to do this? For most restaurateurs, changing a menu can be a daunting task that may ...
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  • Menu trends: Ten years makes a difference

    September 27, 2017
    By Geoff Wilson The most important real estate a restaurant has is its menu. The structure of a restaurant’s menu has a significant effect on many aspects of a restaurant’s operations including revenue, food cost, equipment requirements, pantry counts and, most importantly, guest satisfaction and repeat visitation. Getting the menu right is crucial to success. Key drivers ...
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  • The dos and don’ts of online menu management

    May 16, 2017
    By Sean Beckingham For years, the relationships between restaurateurs, menu selections and hungry patrons remained mostly unchanged, various exceptions always included. Enter social media, an online voice of fandom, frustration and customer-on-keyboard justice; food photos, on-site selfies and reviews, both positive and scathing. Before the golden age of the Internet, consumers had to go in-house to find ...
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  • Four Power Areas That Boost Your Menu Marketing

    March 31, 2016
    Most commonly, when a client asks for a menu redesign, the answer to the question “when did you last change it?” is a few years ago or more. Inevitably I wonder if that means: their prices haven’t changed in as many years, they’ve continued to offer underperforming items, they’ve neglected to develop new menu items that speak to ...
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  • Are you getting the most out of your restaurant bar? Seven tips to drive higher cheques and keep your guests coming back

    March 31, 2016
    By Misty Beazley  Leave a comment Many food service owners and operators view the bar as a holding area for guests to enjoy cocktails while waiting for a table. Others see it as a place for those who aren’t eating a full meal but just having drinks. Either way, it is a spot that is needed yet ...
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  • The art and science of creating the perfect menu

    July 21, 2015
    The art and science of creating the perfect menu By Alex Fraser and Lee Parsons July 21, 2015 Leave a comment In most restaurants, menu development is one of the most exciting and important endeavours chefs and owners take on — whether it’s in the beginning stages of a new restaurant eager to tempt the market with its ...
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  • Don’t make your menu look like a price list

    June 22, 2015
    Tip of the Week Sponsored By: Tip of the Week: Don’t make your menu look like a price list June 22, 2015 If your menu lists all your items on one side of the page with a line of dots connecting each item to its price, you are inviting your customers to order their food based on how much ...
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  • Seven tips to creating an effective menu that sells

    June 18, 2015
    By Diane Chiasson There is a lot of information out there on designing a menu with regards to eye patterns, fonts, layouts, category management, wording and cost. Nevertheless, it is important to remember that your menu is your best marketing tool and to treat it as such. Having worked as a restaurant and retail consultant for the ...
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  • Three ways to help your outstanding menu items take centre stage

    December 18, 2013
    By Denis Hancock Menu design doesn’t always get the time and attention it deserves from restaurant marketers. Many operators, however, intuitively understand how important the menu is as a “between the four walls” sales tool. One of the best ways to get the most marketing mileage from your menu is to ensure that your restaurant’s outstanding items ...
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