Is having a cocktail or wine with dinner in danger?

By Jeni Marinucci There are some changes brewing in the Canadian restaurant industry and as of now, few owners seem happy about it. Come to think of it, many patrons aren’t going to like it either. What could make each group equally as frustrated? Yes, it’s regarding alcohol rules and regulations. This time around, it […]

Vegetables move to the centre of the plate with vegetarian and vegan entrees

By Laura McGuire Vegetables taking a starring role on restaurant dinner plates may seem like an unusual phenomenon for some consumers. However, innovation around veggie-centric entrees in both chain and independent kitchens is growing, and chefs are demonstrating the culinary potential of these ingredients by swapping vegetables for meat or grains in traditional dishes. Research […]

How dinner is changing to suit today’s hectic lifestyles

By Kathy Perrotta Today’s modern eating culture is fraught with a vast array of options, with around-the-clock access enabling consumers to make more autonomous choices that meet highly personal preferences and needs. What do I feel like? Do I feel like cooking at home, or should I go out? Should I pick something up or […]

Lunch and growth opportunities in the foodservice industry

By Tyler Baks The Canadian commercial foodservice industry has experienced many changes over the past 10 years. Today’s successful restaurant chains have had to adapt to changing consumer behaviour, enhanced menu offerings, technology influences and shifting preference on the time of day consumers are visiting restaurants. Most consumers consider restaurants as a dinner destination as […]

SUBWAY restaurants provides update on menu transformation and new Canadian sourcing initiatives

Press release Sandwich chain on its way to removing artificial colours, flavours and preservatives from the menu by 2017 SUBWAY restaurants made a bold commitment to remove all artificial colours, flavours and preservatives by 2017. To date, SUBWAY Canada has removed artificial colours, flavours and preservatives from 28 menu items, adding turkey, chicken and roast beef to its growing […]

The latest dinner trends point the way forward

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 […]