By Mark Jachecki At the 2019 Terroir Symposium earlier this year, I noticed a seemingly never-ending supply of breakfast sandwiches coming from the kitchen. Along with some of my Gen X colleagues, I observed as our younger lunch companions lustily devoured these tasty sandwiches. It’s not that we were unfamiliar with breakfast sandwiches; we’re just […]
Sandwiches are on the move at Canadian full and quick service restaurants. In its Canadian Sandwich Consumer Trend Report, Technomic reported that 58 per cent of consumers purchased a sandwich away from home during the work or school week for lunch, and 35 per cent of consumers opted for sandwiches at dinner when eating out. […]
By Sherry Tseng Some say breakfast is the most important meal of the day, but don’t be so quick to dismiss the impact of lunch and dinner. While the breakfast daypart is gaining ground, lunch and dinner still dominate the majority share of restaurant traffic, with lunch being the largest revenue driver for the foodservice […]
From the summer 2018 issue of Canadian Restaurant & Foodservice News By Laura McGuire Shifts in consumers’ breakfast habits often present a challenge for operators trying to grow morning sales. But understanding current consumer eating and purchasing patterns at breakfast can help restaurants better connect with guests. Let’s take a deep dive into today’s Canadian […]
By David Scott Peters Building lunch sales is key to greater profitability in restaurants. This is because most of the costs associated with preparing for the dinner rush happen during the daytime. Think about it: You are paying rent and utilities whether you are generating sales during the day or not. There are labor costs […]
By Robert Carter Is it lunch time yet? A common question echoed across the globe by billions of hungry people as the middle of their day nears. And for most of these hungry people, lunch represents the second meal of the day. In Canada, by the time lunch hour comes around, most of us will […]
By Renee Lee Canada’s restaurant industry brings in $80 billion in sales every year, according to recent data. Changes in consumer behaviors, such as moving away from eating three square meals a day (Nestle Canada’s “Evolution of Eating in Canada” symposium revealed that many Canadians are grazing throughout the day and focusing on snacking) or […]
By Geoff Wilson Breakfast has become a significant daypart in Canada’s foodservice industry. However, the recent growth of breakfast in Canadian foodservice has manifested itself more so in quick-service restaurants (“QSR”) rather than full-service restaurants (“FSR”). FSR breakfast traffic and all dollars as a percentage of total foodservice remained relatively flat from 2012 to 2016. […]
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 […]
