Dana McCauley, CEO of the Canadian Food Innovation Network (CFIN), gives the industry a view around the corner at what’s next. Technology is no longer a nice-to-have in foodservice—it’s become a necessity. From...
READ MORETag: Technology
Written by Val Upfold, Principal, Val Upfold Inc. I still remember the moment AI first surprised me with its potential. Sitting at my desk, I casually typed a prompt into ChatGPT: “Come up...
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American Express Canada & Square bring restaurateurs together to share their big opportunities for growth. At the end of March, Toronto’s culinary landscape witnessed an extraordinary evening brimming with advice, insights, and exclusive,...
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How early adoption of AI can accelerate the restaurant industry. By: Jay Ashton In the restaurant and foodservice industry, we’ve only just begun seriously talking about artificial intelligence applications, but functional AI has...
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If there was one lament I heard over and over through pandemic lockdowns, it was, “I really miss going to restaurants!” yet technology’s quick pandemic response opened up more access to food and...
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The foodservice industry is undergoing unanticipated leaps in technological adaptation during COVID-19. Innovations such as contactless payments, mobile ordering, tabletop technology and third-party delivery services were on the rise in Canada before the...
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The devastating effects of the restaurant industry’s labour shortage show no signs of abating any time soon. Technology must play an integral part in any restauranteur’s HR strategy in order to thrive will...
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The essence of Canadian cities has long been in the life, vibrancy, and diversity of their restaurants and bars. Regrettably, “We are closed” signs have increased since the outbreak of COVID-19. A drastic...
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Though limiting many opportunities in the food and beverage space, the COVID-19 pandemic has introduced opportunities in the form of tech innovations that will likely persist for years to come. With personal hygiene...
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The ghost kitchen concept has been around for a long time, creeping around the periphery of the food scene for years. Early prototypes were primarily focused on the simplicity and margin potential of...
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