Back of House

  • How restaurants can embrace change in the age of the hermit consumer

    April 15, 2024
    By Brittain Brown There’s been a noticeable change in consumer habits across Canada in the post-pandemic landscape. Fueled by a rise in ghost kitchens, third-party delivery apps, and surging inflation impacting supply chains, we’ve seen the emergence of a new consumer archetype: the “hermit consumer,” marked by those who prioritize comfort and convenience by ordering in, ...
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  • Partnering up for more restaurant profits

    April 11, 2024
    More and more operators are seeing value in creating co-campaigns to raise revenues, reach a broader audience, and add creativity to their menus. Brand campaigns The industry is seeing partnerships among chains emerge more commonly to add value and variety for their customers. Recently, Wendy’s added the Cinnabon pull-apart to their breakfast menu, adding a sweet element ...
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  • Sweet summer flavours are already arriving on menus

    April 11, 2024
    Even though spring has just arrived, many restaurants are already looking ahead to summer with seasonal items and LTOs on the menu. From desserts to beverages, many QSRs are adding to their rosters to keep guests excited to try new items and keep cool as temperatures continue to heat up. McDonald’s is caffeinating customers more creatively, ...
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  • Creating a sustainable menu for your restaurant

    April 10, 2024
    As sustainability continues to be a top priority for consumers, many are looking to frequent restaurants and businesses that align with their values. While many restaurants are focused on reducing waste, using greener suppliers, and lowering their carbon footprint, a sustainable menu is a win-win for your guests and your business. Restaurant benefits Giving your guests what they ...
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  • Cheers to this year’s top beverage trends

    April 8, 2024
    Spring has officially arrived, so let’s celebrate with this year’s top beverage trends! While some of the popular choices from last year continue to dominate diner demand, 2024 offers a few new directions for restaurateurs looking to broaden their beverage menus to get creative and build a buzz. Alcoholic beverages make up about 21 per cent ...
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  • Concept Watch: The Burger’s Priest, Chachi’s, Sushi Taxi

    April 3, 2024
    By Katie Belflower Restobiz and Technomic’s Concept Watch this month features The Burger’s Priest, Chachi’s, and Sushi Taxi as three of Canada’s innovative restaurants. Creating a unique restaurant concept is essential to getting ahead in today’s competitive foodservice industry, and these three restaurants have adopted menus designed to get attention and stand out. The Burger’s Priest The Vatican ...
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  • Kitchen equipment monitoring for enhanced operational efficiency

    March 27, 2024
    By Madan Kanala In recent years, the landscape of multi-unit food service operations has been plagued by financial volatility. Despite a resurgence in consumer dining habits post-pandemic, these businesses continue to encounter unique hurdles. Escalating food and beverage inventory costs pose significant operational challenges in the kitchen, exacerbating thin profit margins amidst persistent battles against inflation ...
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  • Planning ahead for patio season

    March 26, 2024
    In the next few months, we will see patios steadily open up as the weather warms up and more people want to enjoy dining outside. The warmer weather brings operators the opportunity to bring in more traffic, create a unique dining space, expand the menu, and become a destination for outdoor dining. But with these ...
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  • A spring cleaning checklist for your restaurant

    March 22, 2024
    As traffic picks up with the warmer weather, it’s the perfect time for spring cleaning at your restaurant. From sanitization to décor to safety, give your restaurant the attention it needs to get it spring and summer-ready. Front of house Start with the first thing people see, your entranceway and your mats. Give your floors a deep ...
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  • 2023’s trends help operators craft 2024 menus

    March 12, 2024
    Taking a look at menu trends can help restaurateurs plan for this year, address diner demand, and craft menus that maximize profitability. Technomic’s recent report takes a look at the last quarter of 2023 to give some insight into what’s trending on menus year-over-year. Menu item counts have continued to increase in every mealpart, even as ...
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  • How restaurants are standing out from the crowd in 2024

    March 7, 2024
    As operators vie for consumer dollars, many restaurants are striving to set themselves apart with an improved guest experience and better value. Today’s crowded marketplace calls for restaurateurs to find ways to capture attention and attract guests to continue to compete and grow their revenues. Upping the value Many QSRs are choosing to focus on value to ...
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  • Embrace spring at your restaurant

    March 6, 2024
    As winter winds down, it’s time to start planning what spring looks like at your restaurant. With more hours of daylight, warmer weather, and more local, seasonal ingredients available, entice guests to visit to get the most out of spring. Spring cleaning Since the pandemic, studies show that 95 per cent of consumers want as much, if ...
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  • Trend watch: Dandelion, salsa macha, charcoal

    March 1, 2024
    By Katie Belflower In our latest edition of Trend Watch with Technomic, we are focusing on three current top menu trends across Canada, showcasing some of the restaurants that are creatively and successfully adding these items, flavours, or ingredients to their menus. This edition focuses on dandelion, salsa macha, and charcoal. Dandelion Dandelions are hardy perennial weeds bearing ...
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  • Celebrate spring’s best holidays at your restaurant

    February 28, 2024
    Spring is right around the corner, so get into the spirit by planning to celebrate some of the holidays of the season with your restaurant guests. From the menu to the décor and ambiance, get a head start on the spring celebrations by preparing early, marketing your events, and filling those tables this season. March 17: ...
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  • Menu trends: 2024’s best buzzwords

    February 12, 2024
    Fads come and go and taking note of the top trends on your menu can help you stay relevant, get attention, and reach a new audience. This not only means staying in the know about crave-able flavours and sought-after dishes, but incorporating popular buzzwords can help you make the most of your menu. What are the ...
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