The data reveals that hospitality and foodservice jobs have been lost at nearly double the rate of those in other industries (62.1 per cent versus the national average of 36.5 per cent).
David Segal’s Mad Radish is boldly riffing on the ghost kitchen model, what may be 2020’s defining foodservice concept.
Various Canadian and U.S. restaurants are exploring dining pods as an option during COVID-19 but their viability is still a point of contention.
The drive-thru modernization will include installing more than 40,000 digital screens with “predictive selling” technology and loyalty integration.
COVID-19 complicates things but Canada’s federal single-use plastic ban has been a long time coming and shouldn’t be too troubling for operators.
Ghost kitchens, based on setting up facilities focused exclusively on online delivery and takeout orders, are becoming ubiquitous during COVID-19.
Restaurant owners are putting everything on the line in 2020 and winning, writes TouchBistro’s Alex Barrotti.
Restaurateurs are realizing additional year-round revenue opportunities by integrating outdoor dining spaces as a permanent part of their establishment, and there are a multitude of options.
Tim Hortons says it is in the process of introducing paper straws in its 4,000 restaurants in Canada and plans to complete the transition from plastic by early 2021.
The federal government has announced its intention to introduce new, targeted supports and rent relief to help hard-hit businesses.