When it comes to the foodservice industry, consumer trends have rapidly and significantly evolved over the course of the pandemic. One development that has proven it is here to stay, however, is the integration and use of technology in restaurants. Technology has been there to ease restaurants’ concerns, from labour shortages to changing dining operations to […]
Over the past two decades, Canadian consumers have shown an increasing interest in the country’s food supply, including where their food comes from, how it is produced, the environmental impacts of that production, nutritional composition and health benefits, and more. This has only intensified during the pandemic, and a new report from Nourish Food Marketing […]
Meal kits were growing in popularity before the pandemic, and sales boomed during the first year of COVID-19 with restaurants shut and diners adjusting to a different life of consumption. But it appears some Canadians have since lost their appetite for the services. A recent survey conducted by the Agri-Food Analytics Lab at Dalhousie University in […]
The labour shortage — “The Great Resignation”, as some have termed it — is continuing at varying levels across North American foodservice. But why is is persisting, and what can be done? A new labour report from TouchBistro and 7shifts found that four in five restaurant operators say they are short at least one position. […]
A new survey from back-of-house restaurant management software company MarketMan has found that three-quarters of Americans believe restaurants will cut down on portion sizes as inflation continue. Responding to the survey, 74 per cent of Americans said they think operators will manage increasing food costs by cutting portion sizes while charging customers the same price, […]
Plant-based proteins have many benefits, not least an often comparatively reduced toll on the planet and the environment, but does their pricing limit their accessibility? A new report has found that plant-based proteins are still generally more expensive than meat products despite the soaring cost of much meat in recent months. The Agri-Food Analytics Lab at […]
A new collaborative report between Grubhub and Technomic has found that four in 10 (41 per cent of) independent restaurants currently operate virtual brands to leverage persistent demand for delivery from consumers. Generally offering low capital costs and a world of opportunity, virtual brands are all the rage right now, from offering delivery-only channels to […]
A new report from Nudge, a Toronto-based mobile platform for internal communications, that examined the state of the Canadian foodservice workforce found significant levels of dissatisfaction among hospitality and foodservice workers. The study found that 40 per cent of foodservice workers don’t feel heard by their organizations and nearly the same proportion (38 per cent) […]
A new report from food rescue organization Second Harvest has illustrated the severity of Canada’s food waste problem and suggested some core solutions that the food industry can implement to resolve the issue. Second Harvest’s findings show that Canada’s food system wastes almost all of the surplus edible food it produces, when it could instead […]
The annual Farm Credit Canada Food Report, which reviews the previous year’s industry performance, concluded that the food manufacturing sales sector held up well in 2021, rebounding significantly from 2020, and paints an optimistic picture for 2022. Noting that several external factors impacted Canadian food industries greatly in 2021, including inflation, continued COVID-19 restrictions, supply chain […]
