Restaurant Design

  • Concept Watch: Banh Mi Boys, 49th Parallel, California Sandwiches

    November 26, 2021
    By Katie Belflower RestoBiz and Technomic have linked up again for Concept Watch to highlight three standout restaurant concepts on show in Canadian foodservice right now. This month, the focus is on Banh Mi Boys, 49th Parallel Coffee Roasters, and California Sandwiches and how each is standing out from the crowd in Canadian foodservice. Source: Banh Mi Boys website Banh Mi Boys Instagram: ...
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  • Avoiding restaurant patio pests this summer

    July 29, 2021
    By Alice Sinia Efforts to return to pre-pandemic activities coupled with warmer weather means patrons are heading back to restaurant patio dining. At the same time, customers and employees still expect restaurants to do their part in helping keep them safe while they dine. In many ways, restauranteurs already have this top of mind, deploying new ...
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  • Concept Watch: St-Viateur, OEB Breakfast, Olly Fresco’s

    July 28, 2021
    By Katie Belflower RestoBiz and Technomic have teamed up again for Concept Watch to highlight three standout restaurant concepts on show in Canadian foodservice right now. This month, the focus is on St-Viateur Bagels, OEB Breakfast Co., and Olly Fresco’s Salad Bar and how each is standing out from the crowd in Canadian foodservice. St-Viateur Bagels Source: St-Viateur Bagels website Facebook: ...
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  • Canadian food truck manufacturer tries its hand at ghost kitchens

    June 15, 2021
    By Richard Dal Monte A busy Canadian manufacturer of food trucks and mobile kitchens is partnering with an American company that has extensive urban land holdings for an innovative project aimed at supporting bricks-and-mortar restaurants and serving their customers. Apollo Custom Manufacturing Ltd. of Surrey, B.C. has signed a deal with Florida-based Reef Technology Inc. to build ...
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  • 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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