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 24, 2026 By Pragati Pathrotkar
Coffee has always carried a paradox: people love it for the ritual, the flavour, and the jolt of energy – but that same jolt is increasingly what’s driving them away from regular brews. Enter decaffeinated coffee, once dismissed as a flavourless compromise, now emerging as one of the more dynamic corners of the ...Read more about this post
August 18, 2026 By Jenna Oosterholt
Every few months the conversation resurfaces: Should we eliminate tipping? On the surface, it sounds like a simple solution. Pay everyone a higher hourly wage and remove tips altogether. But eliminating tip culture would kill more than half, if not all of your favourite restaurants.
The reality is that most independent restaurants operate on ...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 30, 2026 By Jose Chavez
For many restaurants, coffee is treated as a simple add-on; it’s poured at breakfast, served after dinner, or offered as a standard beverage alongside the menu. But a well-planned coffee program can do much more than complete a meal – it can increase average order value, encourage repeat visits, create new revenue opportunities ...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 29, 2026 By Ryan Volberg
New research reveals a troubling disconnect in Canada’s dining culture: while diners deeply value attentive, personalized service, many stay silent when their expectations aren’t met. In fact, Canada ranks first globally for silent dining dissatisfaction, with 22 per cent of diners choosing not to voice concerns when service falls short – the highest ...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 19, 2026 By Doug Radkey
Canada may be heading into a summer that gives bars and restaurants a rare opportunity. Not because costs are easing (hint: they aren’t) and not because guests have suddenly become less price-sensitive (hint: they haven’t). But because more Canadians appear likely to stay closer to home, travel more domestically, and look for local ...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 3, 2026 Patio season is here and making your outdoor dining a more inclusive space can help you attract more guests and boost the bottom line. Patios make great spaces for families because it’s a space where spills can be easier to clean up, restaurant volume can get loud, and there tends to be more distraction with ...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 27, 2026 While many restaurants have back-to-school on their radar, with specials, value meals, and targeted marketing, the end of the school year also offers an opportunity to draw families and groups in for a celebration. Even though many post-secondary programs have already ended, most elementary and high schools continue until mid-June.
Fun for families
In the same way ...Read more about this post
