By Junso Zhang As off-premise dining makes up a large portion of restaurant revenue, choosing the right takeout packaging can make or break the customer experience. Takeout packaging is often selected by material first, categorized by paper, plastic, moulded fibre, compostable, or recyclable. In real restaurant operations, however, material alone rarely tells you whether a […]
By Emma Balment In a market where the dining room increasingly belongs to the consumer, winning the off-premise will become just as important as winning the dine-in one for today’s restaurant operators. Traditionally in Canada, the majority of orders were consumed at the restaurant, whether full-service or quick-service – but things have changed. Years ago, […]
Off-premise dining has grown so much that it makes up 75 per cent of all restaurant traffic, and in most cases, that shift includes increased technology and automation. While drive-thrus, kiosks, and mobile ordering are now the standard, so what’s the next iteration of takeout and delivery? Robotics are now an accepted part of the […]
By Samir Zabeneh With an unpredictable economy, persistent tariffs, and evolving habits reshaping the culinary landscape, the Canadian foodservice industry has faced mixed challenges and opportunities in the past. Recent reports paint a clear picture of inflation’s impact on the foodservice industry and shifting dining preferences. Rising menu prices have emerged as a major deterrent […]
Corporate clients can add significant revenue to your restaurant business, but connection is key. Many of today’s businesses are looking to work with like-minded companies that share and support their mission and values – even from their catering partners. RELATED: Can catering help build your restaurant business? There are several ways that your restaurant can […]
If you’re looking to grow your business, attract new clientele, and create a new revenue stream, catering could be a profitable step for your restaurant. As more and more businesses call people back to the office, company events, corporate gatherings, and office meetings will continue to pick up speed. The catering industry is projected to […]
Mother’s Day tends to get a lot of attention, but Father’s Day is a great opportunity for restaurants looking to host families celebrating their favourite father figures. Restaurants typically see a 22 per cent increase in sales on Father’s Day, 51 per cent of dads celebrate during the dinner hour, and 21 per cent of […]
As discretionary spending continues to be carefully watched by consumers, restaurateurs will need to offer a better guest experience to stand out and encourage regular visits. Research shows that nearly 75 per cent of all traffic happens off-premises, between drive-thrus, takeout, and delivery. As an impactful category for restaurants, what are guests expecting when they dine […]
While off-premise dining really took off during the pandemic, it’s a trend that’s here to stay. Making up about 75 per cent of all restaurant traffic, accounting for 58 per cent of quick-service and 41 per cent of full-service sales, takeout and delivery are an important part of restaurant operations. Maximize your margins for off-premise […]
Off-premise dining continues to be popular among Canadian diners, with the delivery market predicted to grow another 7.7 per cent by 2030. Whether it’s third-party or through restaurant ordering, delivery is here to stay. What’s important to off-premise diners, and how can restaurants better deliver on their expectations? Here are some stats that may help […]
