March 30, 2021 RestoBiz spoke to numerous foodservice operators about the bold steps they have taken to keep moving forward throughout COVID-19. By Tom Nightingale Faced with mounting pressure, closures, razor-thin margins, and a range of health and business concerns, foodservice operators have had to tread where they have never stepped before during the COVID-19 pandemic. Battening down the hatches and ... Read more about this post
March 25, 2021 By Katie Belflower In the latest edition of Concept Watch, RestoBiz and Technomic highlight three standout restaurant concepts on show in Canadian foodservice. This month, the focus is on Farrow, Streats, and BlackBall and how their restaurants are broadening the horizons of Canadian foodservice. Farrow Farrow’s Chili Ray Cyrus sandwich features chile pulled pork, refried beans, shredded cheddar, onion, sour cream, ... Read more about this post
March 19, 2021 Quick Service Restaurants face an uncertain future. Here’s how they can win in a digital marketplace with customers staying at home. By Peter Klayman With the pandemic altering the definition of “normal” across industries, Quick Service Restaurants (QSR) have been amongst the fortunate few able to stay afloat. While foot traffic to fast food and casual dining ... Read more about this post
March 15, 2021 The hot restaurant concept of ghost kitchens are spreading like wildfire. By Tom Nightingale It’s well-established by this stage that ghost kitchens are the new hot concept born out of — or at least accelerated by — the COVID-19 pandemic. The first ghost kitchen appeared in New York in 2013. It was already growing steadily but, ... Read more about this post
March 10, 2021 By Tom Nightingale The need to pivot and progress in foodservice has rarely been clearer than it is during the COVID-19 pandemic. Much has already changed. Takeout, already a prominent trend, has exploded in popularity and prominence; more operators have embraced online and mobile ordering and operational technology; and the concept of virtual or ghost kitchens has ... Read more about this post
January 29, 2021 In our first edition of Concept Watch of 2021, RestoBiz and Technomic highlight three standout restaurant concepts on show in Canadian foodservice. Read more about this post
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 post
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 post
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 post
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 post
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 post
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 post
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 post
October 15, 2020 Restaurant owners are putting everything on the line in 2020 and winning, writes TouchBistro’s Alex Barrotti. Read more about this post
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 post
