Foodservice has always been powered by people, and today, there’s a growing focus on designing spaces that better support and empower them. In the first quarter of the year, the industry saw a...
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Canadian full-service operators are prioritizing healthy claims—both traditional and more modern—on menus to meet growing consumer demand for customization, quality fare and overall more nutritious dining options. Among the fastest-growing claims, Grade A...
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Written by: Gabby Peyton A cacophony of cafe sounds tinkled in the background as co-owner Leslie Grant described a typical morning at Judy’s Beach Cafe in Toronto. “As I look around right now,...
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Feature Photo Credit: Big Buns Club, Calgary Square earned early loyalty by democratizing payments, turning a familiar small-business pain point into one of fintech’s most recognizable success stories. Founded in 2009 after co-founder...
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Ancillary offerings that are complementary to the main entree are the fastest-growing mealparts at limited-service restaurants, becoming increasingly significant in driving sales. Add-ons and sides have become especially popular as consumers seek personalization...
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Operators at emerging Canadian chain restaurants are utilizing both classic and specialty herbs, seeds and spices to enhance well-known dishes and drinks. These options are typically paired with other popular flavours to amplify...
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Canadian full-service operators are turning to seafood for a variety of reasons, from promoting protein-forward and lighter fare to providing more premium choices (as the addition of seafood adds on average $3.84 to...
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Canadian pizza operators are getting increasingly creative with what they are putting on pizzas and how they are using sauces as an upgrade. Trendy and spicy sauces are proliferating on menus, as well...
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Meet dish. trailblazer Stephanie Donnan, Eastern Canada Restaurant Success Lead at DoorDash Canada. Stephanie Donnan has never officially clocked in for a restaurant shift, learned a wine list, or closed a kitchen deep into the night. “I never had that classic restaurant job,” she admits. “No...
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Canadian operators are turning to the classics when it comes to menuing pasta. The fastest-growing noodles in entrees are those wholesome Italian feel-good pastas, starting with rigatoni. Rigatoni is a tube-shaped Roman noodle...
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