As the year draws to a close and the holiday season approaches, our Fall/Winter 2026 issue of Canadian Restaurant & Foodservice News takes a look at where the industry has been, where it stands today, and where it’s headed. From the innovation, ideas, and people driving foodservice forward, we dive into the trends shaping our industry and […]
Restaurant menus play a critical role in generating revenues, from the photos to the layout to the written descriptions – it’s all part of menu engineering. Your menu text isn’t just a way to describe your dishes; it’s a way to persuade guests to try your meals. In fact, studies show that simply renaming basic […]
By Nathen Dube In 2025, food prices in Canada are expected to increase by three to five per cent, with the average family of four set to spend approximately $16,833.67 on food. This marks a notable rise of up to $801.56 from the previous year. As food prices continue to climb, restaurant owners and operators […]
With continued labour shortages and increased inflation, many operators are looking for ways to cut costs without cutting customer experience. Menu engineering is not a new concept, and taking a strategic approach to your menu might offer a way to find a happy medium. Recent research shows that by making a few tweaks to your […]
By David Hopkins Menu engineering is one of the most crucial yet often overlooked aspects of restaurant operations. Restaurateurs place so much value on a menu’s taste, ease of execution, and customer satisfaction that they may forget to engineer for profit. Few restaurants understand the importance of properly pricing and costing out their menus and […]
Although there are signs that inflation is cooling, restaurants are still on the road to recovery, with many continuing to raise their prices to recoup higher costs from rent, food prices, labour, and more. As the end of the year approaches, can restaurants continue to raise prices into 2024 or will consumers start to push […]
Are you seeing sales with the plant-based or alternative dishes on your menu? With dietary preferences growing and diners becoming savvier, operators need to prioritize the customer experience, along with menu clarity and accuracy, and their marketing goals, as they engineer menus that appeal to guests and raise revenues. Whether you are accommodating gluten-free, vegetarian, […]
As the ongoing struggles from supply chain delays, inflation, and staffing shortages continue, the restaurant industry is slowly on its way to recovery. Studies show that while the restaurant industry remains 2.1 per cent below staffing from pre-pandemic days, 339,000 jobs were added last month, well above the predicted 195,000. This good news comes with […]
As many diners seem to be adjusting to rising prices, some restaurants are introducing value items to their menus to attract those consumers looking to eat for less. While some experts are looking at inflation as a catalyst for positive change, other sources are suggesting that lower pricing can help boost profitability. From breakfast additions […]
We’ve spent a lot of time in recent months looking back at the last few years, analyzing the journey, but now it’s time to look at how far we’ve come and ahead to a bright future. With the continued challenges of persistent inflation and labour shortages, it’s important for restaurateurs to get to know their […]
