Restaurant Design

  • Popeyes launching first sustainably built restaurant in Canada

    May 28, 2021
    Fast-food chain Popeyes has partnered with Canadian green construction technology company Nexii Building Solutions Inc. to deliver its first sustainably constructed Canadian restaurant. The building Abbotsford, B.C. was constructed in less than two weeks. It is Popeyes’ 12th restaurant in the province and supports the Popeyes brand’s rapid growth and expansion in Canada. The new location ...
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  • Concept Watch: LOV, Terroni, Starving Artist

    May 27, 2021
    By Katie Belflower Once again, in this latest edition of Concept Watch, RestoBiz and Technomic highlight three standouts in restaurant design and concepts that are on show in Canadian foodservice. This month, the focus is on LOV, Terroni, and Starving Artist and how the restaurant design of each is standing out from the crowd in Canadian foodservice. LOV Source: ...
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  • Wendy’s looks to expand Canadian and digital presence

    May 19, 2021
    Wendy’s plans to expand its global footprint to 8,000 restaurants by 2025 include focusing on Canadian and digital expansion. Chief Development Officer Abigail Pringle said the restaurant chain is focusing on driving growth through nontraditional locations. Some 30 per cent of the roughly 1,200 new locations will be nontraditional units, including ghost kitchens, delivery-only locations, fuel, ...
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  • St-Hubert launches new ghost kitchen-inspired concept

    April 19, 2021
    French-Canadian restaurant chain St-Hubert has launched MALGAM La centrale bouffe, a new concept inspired by ghost kitchens that brings together several restaurant brands at the same place.  The new concept offers menus from four popular restaurants in Quebec: St-Hubert, Sushi Taxi, Harvey’s, and New York Fries, using a takeout or delivery service. A release notes that two other partners may shortly join ...
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  • Maximize space with ventless kitchen solutions

    April 19, 2021
    When it comes to optimizing commercial kitchen operations, there are several key considerations, particularly as the need for adaptability has accelerated over the past year. For foodservice establishments to succeed in the current climate, the ability to adapt to operate at lower capacities and with finer margins has become paramount. For many, space has become an intensified ...
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  • Food lockers may be the next big thing in foodservice

    April 12, 2021
    By Tom Nightingale The need to pivot and progress within foodservice has never 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 ...
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  • Strength, resilience & creativity: How foodservice operators have thrived in the pandemic

    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 ...
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  • Concept Watch: Farrow, Streats, BlackBall

    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, ...
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  • Retaining the divided attention of post-COVID QSR customers

    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 ...
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  • Ghost kitchens begin to arrive in Canadian big-box stores

    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, ...
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  • Concept Watch: Knockout Chicken, Tiffin, Nemesis Coffee

    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.
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  • 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.
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  • Concept 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.
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  • Adapting 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?
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  • Ghost 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.
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