What does COVID-19 mean for the future of the buffet?
December 16, 2020
One segment of the foodservice industry that may see some of the greatest changes of all post-COVID-19 is the beloved buffet. Read more about this postConcept Watch: Pizza Studio, Chat Bar, Snakes & Lattes
December 2, 2020
In the latest edition of restaurant “concepts to watch,” we highlight three standout restaurant concepts that appeal to Canadian diners. This month, the focus is on Pizza Studio, Chat Bar, and Snakes & Lattes. Read more about this postAdapting outdoor dining for the winter season during COVID-19
November 23, 2020
How can winter patio dining spaces be provided by restaurants without exacerbating COVID-19 transmission and other safety risks? Read more about this postGhost kitchen experimentation shouldn’t spook operators
November 19, 2020
David Segal’s Mad Radish is boldly riffing on the ghost kitchen model, what may be 2020’s defining foodservice concept. Read more about this postUnder the dome: Could outdoor dining pods offer a new future for patios?
November 4, 2020
Various Canadian and U.S. restaurants are exploring dining pods as an option during COVID-19 but their viability is still a point of contention. Read more about this postBig restaurant chains are modernizing their drive-thru experience
October 27, 2020
The drive-thru modernization will include installing more than 40,000 digital screens with “predictive selling” technology and loyalty integration. Read more about this postThe rise of ghost kitchens in the age of COVID-19
October 16, 2020
Ghost kitchens, based on setting up facilities focused exclusively on online delivery and takeout orders, are becoming ubiquitous during COVID-19. Read more about this postThe indomitable passion of restaurateurs
October 15, 2020
Restaurant owners are putting everything on the line in 2020 and winning, writes TouchBistro’s Alex Barrotti. Read more about this postExtending outdoor dining season for year-round revenue generation
October 15, 2020
Restaurateurs are realizing additional year-round revenue opportunities by integrating outdoor dining spaces as a permanent part of their establishment, and there are a multitude of options. Read more about this postConcept Watch: Shawarma Palace, Burger de Ville, Anejo
October 7, 2020
In this edition of restaurant “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners this October. Read more about this postBeertown set for late-2020 expansion despite COVID-19 backdrop
October 6, 2020
Charcoal Group’s CEO Jody Palubiski explains why a pandemic won’t derail their Toronto-area plans for two new Beertown locations late this year Read more about this postAdapting to change: Setting diner expectations indoors and out
May 28, 2020
When preparing to reopen, restaurant owners will have to rethink their method for taking reservations, their customer flow, and their patio layout. Read more about this postEataly, the upscale Italian chain of food markets, to open in Toronto this November
October 25, 2019
By Gregory Furgala Eataly, the chain of high-end Italian food markets, is set to open its flagship Toronto location next month, which along with a massive selection of groceries includes four sit-down restaurants. The restaurants will run the gamut of Italian cuisine. A Pizza & La Pasta will, naturally, cover Italian staples; La Pescheria will feature a seafood-focused menu; La ... Read more about this postThe Fix is In: You don’t need to re-invent your patio to get the most out of dining outdoors
July 23, 2019
By Chris Hannah In Canada, patio season is very much a moving target. We are all anxious to embrace it and always want to be ready to take advantage when the good weather hits. Being ready means thinking about ever part of the patio and how to maximize the impact of each element without breaking the ... Read more about this postThe New Influencers: Why Boomers are changing foodservice
May 14, 2019
By Divakar Raju While we tend to assume foodies are Instagramming Millennials, there are other important players leading the charge in the evolution of food culture. Boomers are huge influencers, and they lend their clout to different areas as they retire. According to StatCan, 5,000 Canadian Boomers are retiring each week. A boom that once represented birth ... Read more about this post