What’s in a breakfast?

I hope you said protein. The morning daypart can be a demanding one in today’s on-the-go society. For this reason, breakfasters are often in a post (or even pre) dawn rush, in need of a quick meal that will fill them up and sustain them through their morning until they can find the time to […]

Topped Fries Take Over the Menu

According to Technomic’s MenuMonitor database, menu mentions of loaded fries grew by 12.5% and poutine is up 22%, both in the latest two-year period. Fries are serving as a popular format for operators to flex their culinary creativity. This classic dish is getting topped with everything from spicy peppers to indulgent proteins to specialty sauces. […]

Chicken Flocks to Canada’s Limited-Service Segment

As burger and pizza concepts continue to saturate the limited-service segment, chicken concepts are beginning to take off in Canada. Whereas many chains are expanding menus to suit a variety of tastes, menus at chicken concepts are focused and limited, building a strong sense of specialization and differentiation. Operators are picking particular chicken preparations and […]

Top 500 Results Are In: LSRs Win Big

Results from our recently released 2016 Top 500 Chain Restaurant Report reveal a powerful story of sales growth and comebacks at many leading restaurant chains. Total Top 500 sales grew 5.0%, up from 4.2% growth in 2014 and 3.5% growth in 2013. The limited-service segment drove much of this success, charting a 5.5% sales increase […]

Waste Not, Want Not: Food Waste in Canada

Reducing and eliminating food waste is increasingly important to the foodservice industry, not only for its social and environmental benefits, but also economically. According to the Toronto Food Policy Council, over $30 billion of food is wasted in Canada each year, which is approximately 40% of the food produced yearly. So, what can operators do? […]

Brunch Gets a Boost in Canada

Brunch is on the rise in Canada, with significant help from the casual-dining segment and younger diners. In recent months, we have seen weekend brunch menus pop up at a number of Top 200 chain restaurants, including Original Joe’s Restaurant & Bar, Turtle Jack’s Muskoka Grill and Il Fornello. Here we will delve deeper into […]

Should Chipotle Bet On Better Burgers?

On Wednesday, Chipotle confirmed that it may add a better-burger concept to its portfolio. The new addition would stand alongside Chipotle’s other fast-casual spinoffs, ShopHouse Southeast Asian Kitchen and Pizzeria Local, setting the stage for growth beyond Mexican food. Despite its recent health-related setback, Chipotle continues to be a very successful company thanks largely to […]

Get Noticed: How to Attract Restaurant Investors

Concepts no longer have to achieve $200 million in sales to attract investors. Private-equity firms are increasingly seeking to invest in smaller emerging concepts featuring winning menus, service formats and footprints. For example, several emerging fast-casual chains received multi-million dollar investments in 2015 despite operating fewer than 10 units, including Melt Shop, Honeygrow and MAKE […]

Foodservice Distribution 2.0: Algorithms Optimize the Value Chain

The $268 billion foodservice supply chain is competitive and efficient with the notable exception of how business is transacted between independent operators and their suppliers. Technomic research and observations reveal that foodservice distributor sales representatives (DSRs) spend most of their workday visiting accounts to collect orders, in large part because the prevailing business model and […]

Mixing and Matching with Value

For quick-service restaurants in particular, price point and value perception are driving influences for many patrons’ visits. Value menus, like the Dollar Menu & More at McDonald’s, are a classic way of cementing value perception at chains. However, many operators are employing new ways to provide value while appealing to consumers’ desires for choices and […]