As diners become even more discerning, many QSRs are expanding their offerings to include non-traditional crossover menu items, taking a notable departure from their brands. This comes at a time when restaurant experiences are vital to loyalty and traffic, and a shift in menu can help operators reach a larger fan base, attract attention on […]
As more and more operators get creative with their menus, develop partnerships, and focus on seasonal LTOs, diners are being treated to memorable flavours and dishes. 62 per cent of diners are motivated to visit a restaurant with an LTO, so offering temporary, fun featured dishes can help drive traffic, broaden your customer base, and […]
By Dawn Castell Running a successful restaurant isn’t just about serving great food, it’s about creating memorable experiences, building a loyal customer base, and mastering the art of hospitality. Whether you’re a seasoned restaurateur or just starting out in the business, here are key strategies to elevate your restaurant and achieve lasting success. Craft a […]
Confronted with labour shortages, inflation, supply-chain stretches, and other operational challenges, restaurants are having to find a variety of ways to adjust their business model to stay attractive to consumers and stay viable within a competitive industry. Many of those changes have come on menus. Toast’s first Voice of the Restaurant Industry survey found that […]
By Vince Sgabellone Canadian consumers have shifted the way in which they access and consume from a restaurant menu over the past two years. How they place orders, why they choose to eat out, where they consume their meals, and who is consuming. And what about the “what”? Have Canadians changed what they have been […]
At the US National Restaurant Association Show last week, experts from Technomic offered advice on how to best tailor a menu to encompass trending flavours and combinations and appeal to consumers’ desire to try new things when dining out. Ultimately, the conclusion was that menu innovation doesn’t require a huge menu overhaul if new options […]
By William W. L. Cheung Restaurant menus across the West Coast of Canada will soon see an influx of squid and sardine dishes, while the popular sockeye salmon makes a slow exit. As it turns out, climate change may have something to do with this. Restaurants update their menus all the time and this often […]
By Katie Belflower At the start of the year, amid what was still significant COVID-19-related turmoil and evolving restrictions and operations, Technomic mapped out a predicted trend report for the Canadian foodservice industry. Now, five months into 2022 and after so much has changed (again) in the industry and beyond, Technomic has compared its new […]
By Megan Prevost Once upon a time, there wasn’t a huge debate between different types of menus. Restaurants simply offered standard print menus. While there were tons of different options in the print menu world (and still are), it’s up to restaurants to decide which type best fits their needs and brand image. However, after […]
By Mark Plumlee Over the past two years, thousands of restaurants have shut down across the country. Others have shut down their brick-and-mortar stores and moved to a permanent takeout model. In the place of restaurants that shut down, many new ones have sprung up to take their place. We’re left with an industry full […]
