Tag: Canadian
F&H highlights the top five beverage-alcohol trends for 2023
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...
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
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
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
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
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
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
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
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
After a long, lingering 16 months, dealing with the ravages of a virulent pandemic, restaurant operators are back doing what they love most: preparing...
