Throughout 2022, it appeared that the Canadian food service industry had finally returned to“normal”, or at least a new sense of normal in the aftermath of the global pandemic. Pent-up consumer demand led...
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MENU with Katherine Stanger and Shane Morganstein of Borden Ladner Gervais LLP (BLG) There are myriad essential laws, policies and Acts that affect how businesses operate in Canada. Beyond the more familiar pieces...
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Restaurants Canada’s Chief Economist Chris Elliott on this year’s Foodservice Facts report and the stranger things that lie beneath the “return to normal”. As Chief Economist for Restaurants Canada, Chris Elliott’s year revolves...
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Traditional casual-dining restaurants, which typically have a lunch and dinner focus with moderate prices and include spots such as White Spot or Swiss Chalet, are menuing flavours that reflect several macro foodservice trends,...
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For the last two years, pulling together our annual Foodservice Facts report has been challenging, tricky, and tough. The COVID-19 pandemic shattered Canada’s foodservice industry, inflicting a devastating impact across the entire foodservice...
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What does the next normal look like for Canada’s restaurant industry? The 2020 Foodservice Facts Report released by Restaurants Canada sheds some light on this question. “The greatest challenge our industry will face...
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According to Technomic’s MenuMonitor database, egg dishes are the leading type of breakfast entree on Canadian menus. Among these listed egg dishes, some of the most popular varieties include eggs Benedict/Florentine, vegetable omelettes...
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Tropical flavours proliferate in non-alcohol frozen beverages on Canadian menus, according to Technomic’s MenuMonitor. Fruits like banana, mango and pineapple take the top three spots on the list of leading flavours. The rich,...
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