July 29, 2025 Following a challenging first quarter, the outlook for the foodservice industry has operators remaining cautiously optimistic, according to the Restaurants Canada Q2 Quarterly Report, with a projected -0.5 to 0.5 per cent growth in 2025 and a 0.1 to 0.6 per cent decline in 2026.
The report shows that as trade wars continue and economic uncertainty ...Read more about this post
July 28, 2025 By Laura Henry
With nearly three-quarters of Canadians planning to travel more domestically and spend more time at local bars and restaurants within Canada this summer, there are several hospitality trends to note that can help businesses make the most of the season.
Seamless integration of online and in-store experiences
According to the 2025 Future of Commerce Report, ...Read more about this post
July 25, 2025 By Frank Van Dyke
From slippery floors to scorching kitchen equipment, workplace injuries can be costly. A single accident can lead to potential lawsuits and perhaps even higher insurance premiums. As an employer, it’s essential to recognize that most of these incidents are preventable. By implementing proactive safety measures, cultivating a culture of accountability, and adhering ...Read more about this post
July 8, 2025 By Nathen Dube
In an industry built on passion, personality, and product, it’s easy to mistake a compelling idea for a complete business strategy. But while the initial spark – a unique menu vision, a nostalgic cuisine, or a compelling space – might ignite momentum, it rarely carries a restaurant through to long-term success on ...Read more about this post
July 5, 2025 By Jessica Brill
With the challenges facing today’s foodservice professionals, operators need to use every tool at their disposal to compete and stay profitable. Modern technology has emerged on all fronts to help operators streamline operations, improve the customer experience, and continue to thrive, despite labour shortages, rising costs, trade difficulties, supply chain disruption, and more.
Tech ...Read more about this post
July 4, 2025 As consumers continue to be extra careful where they spend their money, demonstrating value can really differentiate a restaurant and drive traffic. How can operators offer more value while still maintaining their margins?
“Canadians are expecting more value for their dollars as they grapple with affordability…” said Kelly Higginson, President and CEO of Restaurants Canada. “In ...Read more about this post
July 2, 2025 By Ryan Hall
Maintaining safety while delivering innovative cuisine with exceptional service is paramount to any restaurant operation. Achieving a balance can be challenging, but without a steadfast focus on safety as a founding principle, the risks become too great to build long-term success and memorable dining experiences.
Given the non-stop activity in a commercial kitchen, where ...Read more about this post
June 30, 2025 By Madan Kanala
Across Canada, restaurant operators are navigating what feels like an unrelenting financial squeeze. Food costs are up, labour remains scarce and expensive, and many locations are still recovering from the persistent aftershocks of the pandemic. But even as operators optimize staffing, renegotiate supplier contracts, and revisit pricing, many are still missing a critical ...Read more about this post
June 26, 2025 Challenges abound in today’s foodservice industry, but as we have seen in the past, it’s how we pivot, adapt, and move forward that defines our success. Through it all, operators have become even more innovative, stepping up with technology adoption, targeted marketing, and incorporating a community approach to their operations, while making the most of ...Read more about this post
June 24, 2025 By Simon Shahin
Toronto has become one of the most exciting and competitive hospitality markets in the world. As the city gains international recognition for its food scene, earning Michelin stars and global attention, a wave of investment, ambition, building, and design innovation is reshaping the way we think about dining out. Behind every high-profile opening ...Read more about this post
June 19, 2025 By Mushegh Hakobjanyan
Staying ahead in the restaurant industry is more important than ever, which is why many are turning toward AI. According to the 2023 State of the Restaurant Industry report, approximately 58 per cent of restaurant operators, ranging from small cafés to large chains, utilize some form of technology and automation, such as AI.
These ...Read more about this post
June 18, 2025 As competition remains fierce in foodservice and hospitality, eatertainment is ramping up the value to help drive traffic and raise revenues. Guest expectations continue to grow, and 76 per cent of consumers would rather spend their money on eatertainment than on material items, so companies are raising the bar on value this summer.
Here’s a look ...Read more about this post
June 17, 2025 By Madan Kanala
The restaurant insurance landscape has shifted dramatically since the pandemic. Insurers are more cautious, claims are scrutinized more closely, and premiums have risen in response to mounting risks across the industry. For operators, this means higher costs and a new focus on risk mitigation.
But here’s what many haven’t realized: in this new environment, ...Read more about this post
June 16, 2025 By Shannon Walker
The restaurant industry continues to shift its approach to the workplace, as employees scrutinize long hours, unpaid breaks, equitable wages, and more. For forward-thinking restaurants, this shift isn’t just an ethical imperative; it’s a competitive advantage. In an era where labour disputes can hinder a restaurant’s reputation, integrity through transparency has become essential ...Read more about this post
June 11, 2025 By Nathen Dube
In today’s volatile hospitality landscape, opening a new restaurant is as thrilling as it is perilous. The dream of creating a vibrant social hub where culinary excellence and warm service meet still resonates deeply with entrepreneurs. But that dream collides headfirst with a cold, hard reality: 60 per cent of restaurants don’t survive ...Read more about this post
