Order Up Blog Archive

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  • Ikea: Have meatballs; will travel

    April 21, 2017
    By Jeni Marinucci Who doesn’t love Ikea? It’s a one-stop shopping for affordable, take-it-with-you home needs and décor, and let’s be honest: the place showcases some amazing furniture engineering marvels. But is the food in the store cafeteria a real feature? Do people travel there from across state lines (upwards of 30 per cent of visitors ...
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  • A slice of the market: Canadians about to get more cheesecake

    April 13, 2017
    By Jeni Marinucci It’s been a common destination for American diners for years, and four decades have passed since The Cheesecake Factory arrived on the restaurant scene in the United States. Now, after innumerable burgers grilled and large slices of dessert served, the chain is making inroads in the Canadian market with the announcement that the ...
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  • Pay-what-you-can restaurants making mark in Abbotsford

    April 11, 2017
    By Jeni Marinucci How many times have you eaten a restaurant meal that made you think, “I wouldn’t pay two dollars for this?” Likely a few, although to be fair, we’ve also all dined at places where the quality of the food far outpaced the low cost. An Abbotsford, BC man is rethinking the way we ...
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  • Are restaurants missing the mark with kids’ meals?

    April 3, 2017
    By Jeni Marinucci It wasn’t long ago that traditional kids’ meals were adult meals – just smaller. But with dining out becoming an ever-growing part of our culture, for reasons including easing time constraints on busy families, many parents still face challenges finding healthy meals kids will actually eat. Is the scourge of the “dinosaur-shaped chicken fingers ...
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  • Limited gluten-free options in foodservice

    March 31, 2017
    By Becka Crowe Gluten. What do you know about it? How many of your customers enquire daily about gluten-free options? Is your kitchen set up to accommodate it?  ‘Gluten-free’ has become a trendy term in the food industry associated with healthy eating. However, for many individuals it’s not followed to be up on the latest fad. ...
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  • Breaking new burger ground with alpaca

    March 28, 2017
    By Jeni Marinucci There is almost no ingredient that chefs around the world haven’t managed to turn into a burger of some sort; adventurous restaurant-goers willingly eat anything served between two delicious halves of a roll. There’s the old standard, beef or beef mixtures, or veggies/grain mixes, and even Portobello mushroom caps. Culinary creativity knows no ...
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  • Freshii gets assertive with projected growth plans

    March 24, 2017
    By Jeni Marinucci It appears Canadians really love their smoothies and salads. The fresh food QSR Freshii released plans yesterday outlining their projected growth into the restaurant marketplace, noting that they expect to increase storefronts by up to 160 locations this year alone. While there is a definite trend right now towards availability of fresh, fast foods on ...
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  • Will the “high heel” bill in British Columbia be a shoo-in?

    March 20, 2017
    By Jeni Marinucci Employee uniforms are standard form at most restaurants. And for a great many places, a uniform makes sense: they can help ensure safety standards, enhance brand awareness, or simply add to the user experience by furthering aesthetic goals of an establishment. Whether it’s a formalized chain wide uniform or simply a suggested guideline ...
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  • Food-based reality TV: a boulevard of broken burger dreams

    March 14, 2017
    By Jeni Marinucci With the huge availability of food-based reality TV shows on the digital landscape, it isn’t completely surprising that even small and out-of-the-way restaurateurs are approached by production companies and networks. Canada – even with its much smaller viewing audience as compared to our American neighbours – can still claim popular cuisine-based shows like Master ...
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  • Lower revenue forecast for industry – but wait; there’s good news, too!

    March 10, 2017
    By Jeni Marinucci Let’s be honest; the news isn’t great. Word comes this week that the restaurant industry may be facing its lowest revenue growth year since 2011, according to a recent report released by The Conference Board of Canada. The report, “Canadian Industrial Outlook: Food Services—Winter 2017,” which can be read in its entirety here, ...
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  • McDonald’s: From drive-through to delivery

    March 6, 2017
    By Jeni Marinucci In a world where people want – and need – to eat on-the-go, QSR establishments are always on the lookout to find ways to keep a changing client base happy. We already know that many millennials rarely eat breakfast at home, and convenient delivery-to-door services are on the rise, including restaurants who have ...
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  • Canadian food trend report shows sustained love for craft brews

    March 2, 2017
    By Jeni Marinucci Each New Year brings changes and trends, in everything from the slang we use in everyday conversation, to our social media platforms of choice, to movements in food and drink. While some trends cannot be understood (Crocs, anyone?), what we do know is that when it comes to the food and beverage industry, ...
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  • RBI and Popeyes: Winner winner, chicken dinner?

    February 24, 2017
    By Jeni Marinucci Restaurant Brands International (RBI) is extending its QSR kingdom with the recent purchase of Popeyes, the Louisiana-style fried chicken restaurant. RBI, which owns both Burger King and now Tim Hortons, announced the $1.8 billion purchase earlier this week. The move sees RBI broaden its share of the QSR market in Canada, something analysts have ...
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  • Unisex bathrooms: What to know when you need to go

    February 17, 2017
    By Jeni Marinucci Restaurant owners and their staff encounter situations daily which call upon them to show discretion, understanding, and respect to patrons – and it’s not always easy, as anyone who’s dealt with an intoxicated or irate customer can attest to. But in today’s climate, even the seemingly simple act of using the restroom facilities ...
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  • All-day breakfast is increasingly popular – and restaurant owners need to pay attention

    February 15, 2017
    By Jeni Marinucci Breakfast for dinner has long been a favourite meal for many, and it seems the restaurant sector is now recognizing the financial benefits to our shifting tastes: both by expanding options on breakfast menus and increasing the length of time they serve them. Tim Hortons notably extended their breakfast hours last year to ...
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