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F&H highlights the top five beverage-alcohol trends for 2023

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Shifting values are re-shaping the way Canadians imbibe (or don’t). “Overall, adult beverages are seeing a slight decline on Canadian menus, down 1.3 per...

The 2023 Hospitality Market Report highlights macro trends in Canada’s foodservice...

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The events of the last two years have immeasurably re-shaped the foodservice industry. Shifts have occurred in how Canadians access restaurant meals, where they...

Emerging restaurant concepts capitalize on current trends

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Like many Canadians, I’ve recently begun visiting restaurants in person again. Along with satisfying my craving for restaurant experiences, this has let me explore...

Plant-based menu items signals niche future

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The Canadian foodservice market is very mature. Prior to the pandemic, approximately 40 per cent of Canadians consumed a meal, snack or beverage away...

Tim Hortons Launches Chobani Oat Beverage

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TORONTO — Tim Hortons has launched its Chobani plant-based oat beverage at restaurants across Canada. “We’re happy to be serving Chobani oat beverage and giving...

Terroir Hospitality Symposium Hosts Two-Week Virtual Program

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TORONTO — Terroir Hospitality Symposium will be hosting its two-week virtual program from Nov. 7 to Nov. 17, 2021, bringing together a community of...

Wendy’s Canada is Releasing a Custom, Limited-Edition Wendy’s Phone

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TORONTO — Wendy’s Canada has launched its new Wendy’s Phone, which is equipped with a digital assistant. There are 20 mobile devices available through...

Harriet’s Toronto Opens at 1 Hotel Toronto

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TORONTO — The h.wood Group, in partnership with 1 Hotel Toronto and Mohari Hospitality, is introducing Harriet’s Toronto, the city’s newest all-season rooftop destination....

How ketchup is ‘cutting the mustard’ in Canada

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Ketchup’s history is a bit of a mystery We don’t know precisely when and how ketchup came to be, but scholars and historians agree that...

From the Editor: Back to Business

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After a long, lingering 16 months, dealing with the ravages of a virulent pandemic, restaurant operators are back doing what they love most: preparing...