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 ...Read more about this post
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: ...Read more about this post
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, ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
April 1, 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
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
