Foodservice today and tomorrow: looking ahead to a bright future

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 […]

Consumers still want to dine out, even amid recession concerns

As the holidays approach and so does the possibility of a recession, there are mixed reviews on predicted restaurant traffic.   Dining in restaurants is on the decline for people with lower incomes. In this year’s second quarter, one of four diners bringing in less than $45,000 per year didn’t eat out at all. That […]

How to incorporate the trendiest ingredients into your bowls

Food bowls have become popular in recent years, with 35 per cent of Canadian restaurants now featuring either a savoury or sweet bowl option for breakfast, lunch, or dinner. Many consumers are looking for healthy, value-conscious meals, and food bowls fit the bill. Beautifully simple, bowls typically include a base, a protein, complementary toppings, and […]

Improved value will help maximize the potential of soups and salads in Canada

New Technomic study reveals the latest trends and data to keep abreast of consumers’ shifting behaviours and attitudes toward soup and salad Press release Soup and salad combos adapt well to trends around healthy eating, snacking and seasonal ingredients, but value concerns increasingly deter sales, according to Technomic’s recently released 2018 Canadian Soup & Salad […]

Canadian trailblazer: Peter Karamountzos, The Obsidian Group

By Sean Moon For Obsidian Group’s Peter Karamountzos, success in the foodservice business has been based on a combination of finding the right people, providing outstanding service and creating great value for the customer, all built on a solid foundation of strong family ties. As vice-president of Obsidian Group, Karamountzos oversees operations for the company’s […]

How buyers see the value of your restaurant

By Greg Kells When you’re thinking about selling your restaurant, it’s important to remember that there are many different types of potential buyers for your property, each with their own perceived value drivers and different criteria. The value they see in buying your restaurant depends very much on the plans they have for the restaurant. […]

Ten tips to better pricing: Start generating new profits and growth

By Rafi Mohammed, Ph.D Pricing is one of the most powerful – yet underutilized – strategies available to businesses. Illustrating the power of pricing, using data from the National Restaurant Association and Deloitte Restaurant Industry Operations Report, if full-service restaurants raised their prices by just 1 per cent, and demand remained constant, on average their […]