By Aimee Harvey and Katie Belflower The past two years brought unforeseen challenges to the foodservice industry, leaving many operators scrambling to adapt. With that experience under their belt, operators will go into 2022 more readily settling into solutions for these challenges while priming for some that have yet to emerge. What are some of […]
Technomic lifts the lid on what’s to come by assessing 5 Canadian foodservice trends we should expect in 2021.
By Aimee Harvey Dinner is the cornerstone of the restaurant menu, the daypart when many operators (particularly those in table service) flaunt their variety, creativity and innovation on the plate. Dinner is also how many restaurant-goers think of dining out, from celebratory nights out to casual family meals. Yet we’re seeing the ground shift in […]
Exploring trends and opportunities for the lunch daypartBy Aimee HarveyJanuary 30, 2015 Restaurant-industry trendspotters often focus on developing dishes for two primary occasions: breakfast and dinner. While the morning and evening dayparts certainly provide multifaceted platforms for flavour and menu innovation – and draw robust guest traffic for the first and last meals of […]
By Aimee Harvey March 3, 2016 Leave a comment Challenges persist for the meat industry, but restaurants are responding with innovative menu ideas that are creating new avenues for growth. Over the past couple of years, there has been an unmistakable shift in Canada’s meat industry. Commodity costs have increased substantially, fueled by severe droughts […]
