QSR, Restaurant and Food Service Trends

BURGER KING® Restaurants of Canada, Inc. is on a mission to become the nation's #1 destination for all things poutine by expanding their Classic Poutine offering: For a limited time, you can try the new ANGRY POUTINE™ and POUTINE WITH BACON.

McDonald's Canada today announced it is investing approximately $1 billion to undertake its biggest store-by-store brand transformation in the company's 44-year Canadian history.

The Canadian restaurant industry is slowly improving to pre-recession levels but long-term growth will depend on more product innovation, quality, customer service, and convenience.

The Irving-owned Cavendish Farms has reduced the number of potatoes it's buying this year on P.E.I. for processing by 10 to 15 per cent. President Robert Irving told CBC News Monday the market for french fries has still not shown signs of recovery.

Canada's foodservice industry is growing in terms of both unit counts and menu offerings. After a 1.2 percent decline in 2009, estimates indicate that Canadian foodservice has achieved a higher growth rate in 2010 than its U.S. counterpart.

Technomic, the leading North American foodservice research and consulting firm, examines the future for Canadian restaurants

Canada's restaurant and food service industry plays a key role in Canada's economy.

Cavendish Farms has purchased the breeding rights for "Prospect", a potato variety it says is suitable for French fries and good for the environment.It's the first time the Prince Edward Island company has bought the rights to an entire vari...

The Top 200 Canadian restaurant chains managed to grow sales by 1.0 percent and increase overall units by a slightly higher 1.3 percent last year, even as the economy just started easing out of the recession. With total sales of C$23.9 billion, the Top...

After four quarters of weakness, Canadian restaurant traffic grew modestly in the first quarter of 2010, up 2.3 per cent versus the same period one year ago, according to The NPD Group, a leading market research company. At the same time, consumer spen...

After successfully founding Cultures Fresh Food Restaurants and New York Fries, Toronto entrepreneur Jay Gould ventured into premium burgers in 2005 with the opening South Street Burger Co. in Toronto. He opened his 12th store this year -- all them in ...

Entire fast-food empires have been built around the french fry. But companies still continue to pursue perfection -- as in, a better-for-you fry. The immodestly named Perfect Fry company, out of Calgary, claims to have nailed it. At the National Res...

A delicate global balance in potato trading, and the changes tastes of fry-shy boomers, are hammering the Maritimes potato patch, industry experts say. “U.S. people are eating out less these days,” McCain’s Canada spokesperson Calla Farn told the Sta...

Local, sustainable and organic food choices top the list of what’s hot in Canada’s restaurant kitchens.  The trends are revealed in a new survey of professional chefs conducted for the Canadian Restaurant and Foodservices Association (CRFA) by independ...

I remember hanging out with Jay Gould's family 25 years ago and hearing him talk about starting a business which would initially sell, skin-on french fries and Coca-Cola. I thought it was a bold move for someone who had cut his teeth on one of Canada...

A study by the British-based World Action on Salt and Health, or WASH, compared the salt content of 260 food products under global brands such as KFC, McDonald's, Kellogg, Nestlé, Burger King and Subway. Not a single product surveyed had the same sal...

As part of its ongoing efforts to implement energy-saving practices, McDonald's Canada will be actively supporting Earth Hour. By cutting lights for one hour on March 28 the chain could save more than 10,000 kWh in electricity usage, the same amount of...