September 8, 2026 Is breakfast the most important meal of the day? Even though dinner typically tops restaurant traffic, studies shows that morning visits can be a key revenue driver, accounting for 29 per cent of all visits. With more and more commuters headed back to the office, some QSRs have recently added breakfast or have switched up their ...Read more about this post
September 8, 2026 By Owen Juarbal
Most operators closely track food costs and other expenses, yet few know when their kitchen knives were last properly sharpened – and that can be an expensive blind spot in a year when more than a third of Canadian operators are running at a loss or breaking even. While nearly every other cost ...Read more about this post
September 4, 2026 September is a month of transition for many restaurant operators, as student employees return to school, traffic levels decline for the fall season, and patio space is no longer in such hot demand. Operators can become overwhelmed with these seasonal challenges, and a fresh approach can help get a better handle on fall operations.
Here are ...Read more about this post
September 3, 2026 By Emma Balment
In a market where the dining room increasingly belongs to the consumer, winning the off-premise will become just as important as winning the dine-in one for today’s restaurant operators. Traditionally in Canada, the majority of orders were consumed at the restaurant, whether full-service or quick-service – but things have changed.
Years ago, foodservice usage ...Read more about this post
August 31, 2026 By Evelyn Long
Canada’s restaurant industry has embraced digital transformation at breakneck speed. From cloud-based point-of-sale systems to mobile ordering apps, technology has become the backbone of modern operations. However, this rapid evolution has a dangerous side effect: your restaurant is now a target for sophisticated cyberattacks that can cripple your business overnight. Understanding the threat ...Read more about this post
August 17, 2026 This season, consumers are looking for more than just a sweet treat; dessert and beverage choices are increasingly being shaped by a desire for new experiences, from discovering unexpected flavour combinations to enjoying familiar favourites in fresh and creative ways. As tastes continue to evolve, cafés and restaurants are finding new opportunities to reimagine classic ...Read more about this post
July 24, 2026 By Jonathan Heeg
For restaurant operators managing commercial kitchens, a proactive approach to drain maintenance is not just good practice; it is a sound business decision. Restaurants run on thin margins, tight schedules, and the kitchen has to perform flawlessly during every service. Unlike many other commercial spaces, a restaurant’s plumbing is actively working every hour ...Read more about this post
July 17, 2026 By Lizzy Freier
As operators strive to drive traffic in 2026 by connecting with Canadians’ tastes and values, we’re seeing exciting menu trends and shifts that reflect the evolving preferences of diners. Let’s dive into the movements and creative approaches shaping the Canadian culinary landscape.
Exploring uncharted Asia
Increased global flavour innovation and a growing appreciation for authenticity ...Read more about this post
July 2, 2026 By Elizabeth Wessel
RestoBiz and Technomic have partnered to present LTO trends that are on the rise, along with data to help operators meet diner demands, stay trendy and structure offers that will get guests excited. This edition of LTO Trend Watch looks back at May, highlighting trends including Thai-inspired dishes, fruity lemonades, and more.
May’s ...Read more about this post
June 24, 2026 By Danny Murrell
As Canadian restaurants, foodservice operators, and staffing agencies gear up for the busy summer season — packed with staycations, concerts, and sporting events — one thing stays the same every year: the summer rush is rarely predictable. Effective seasonal staffing is the secret to turning what could be a major operational headache into ...Read more about this post
June 16, 2026 This time of year brings brighter days, new ideas, and fresh flavours. Our Spring/Summer
issue of Canadian Restaurant & Foodservice News magazine looks ahead to increased
traffic, shifting dining habits, and strategic ways that restaurant operators can continue
to thrive throughout the season.
As the weather warms up, operators need to prepare for a summer of staycations,
involving more than ...Read more about this post
June 2, 2026 As restaurateurs prepare for busy patios and increased walk-ins, they are also navigating seasonal turnover and hot conditions, as they work to manage operations successfully. From equipment overload to staff turnover, operators have to plan ahead, stay organized, and be ready to pivot as issues arise throughout the summer.
Here are some of the summer issues ...Read more about this post
May 19, 2026 By Elizabeth Wessel
Chefs and restaurateurs need to stay innovative to set themselves apart from the competition, and adding trendy food items to the menu is one way to attract attention and increase restaurant traffic. This latest edition of Trend Watch focuses on three menu trends that are being seen across Canada right now: quirky gin infusions, miso ...Read more about this post
May 13, 2026 By Tyrone Ho
A commercial refrigerator goes down on a Friday night; a range fails the week you’re launching a new menu. In a normal year, these types of equipment failure are an operational headache, but in 2026, it’s the difference between survival and closure.
Restaurants operate on tight margins, but 2026 is becoming a distinctively challenging ...Read more about this post
April 28, 2026 By Madan Kanala
Today’s restaurants don’t need any more predictions; they need systems that act. For the past decade, “AI for restaurants” has mostly meant predictive dashboards, telling operators when a cooler might drift, maintenance might be needed, or when customer traffic might increase.
But prediction alone doesn’t fix problems – it is helpful, but it is ...Read more about this post
