1. The WHY Behind The Dine?

2. Canada’s Demographics

3. Canada’s Demographics

4. Canada’s Demographics

5. Why We Eat Out?

6. Why We Eat Out?

7. What and Why We Eat?
Millennials and the increasing immigrant population are considered a significant driving factor for consumer foodservice in Canada.
This group is not afraid to try out different cuisines and flavours as most are educated and have good knowledge of food and its culture, which encourages foodservice players to offer different ethnic food menus in their outlets.

8. Retail Versus Food Service
Since 1985, a lot has changed in the food industry, when about 60% of food sales took place in the grocery aisle, and only about 40% of sales occurred in foodservice outlets. Today, the foodservice share of spending now accounts for more than half of all food sales, surpassing grocery retail by 1.2 percentage points.

9. Why We Eat Out?

10. Why We Eat Out?

11. Why We Eat Out?

12. Why We Eat Out?

13. Why & Where We Eat Out?

14. Food Service Sales 2018
Commercial foodservice sales are forecast to grow by 4.8% to a record $71.8 billion in While this would typically represent a healthy increase in revenues, most of the gains are the result of higher menu prices.
Greater spending at full and quick-service restaurants.
British Columbia, Quebec and Ontario will remain pillars of strength, albeit at a slower pace than 2017

15. What We Eat? Popularity of Cuisine Type

16. Where We Are Dining?

17. Where We Are Dining?

18. Food Service Traffic Dollars By Segment

19. Capitalizing On Trends
Beyond Bacon and Eggs The blurring line between dayparts is leading to increased interest in non-traditional breakfast offerings. In response, recent menu development is reflecting “morning flavours later in the day and vice versa
Dissolving Dayparts The fact that consumers increasingly want access to all things at all times is shaping the foodservice landscape. This is perhaps most apparent with the popularity of all-day breakfast offerings, which currently shows no sign of slowing. 

20. Opportunities
Veg-Forward The popularity of vegetable-focused offerings continues to be influenced by informed consumers concerned with health.
Green-thumb Chefs Focus on local cuisine has increased interest in urban farming. A growing number of chefs are sourcing produce from local urban farms, or even tending their own gardens in order to supplement — or even fully sustain — their menu offerings environmental sustainability and the ethical treatment of livestock.

21. Opportunities
Bringing the Heat Canadian diners are seeking out new and exciting experiences, pushing operators to continue their search for the next hit flavour. Ethnic condiments offer an approachable entrance into myriad traditional cuisines for both the consumer and the operator. Demand for ethnic condiments is also influenced by interest in spicy flavours. “Ever since sriracha exploded, there has been this ongoing hunt for the next sriracha,” says Winship, who points to harissa, sambal, serrano and piri piri as spicy flavour to watch. McCormick’s Flavour Forcast also highlights East African barbecue marinades and sauces as flavours expected to experience increased popularity this year.

22. Opportunities
Scratch-made or Secret Simplifier? According to Technomic’s 2017 Canadian Future of FSR Consumer Trend Report, more than two-fifths of full-service restaurant consumers indicate the importance of made-from-scratch items at full-service restaurants. Though the trend towards scratch-made and in-house-made offerings has been impacting the foodservice industry for quite some time, many Canadian chefs are taking things one step further. Taking cues from the past and traditional techniques, interest appears to be growing with regard to in-house fermenting, curing, preserving and pickling techniques. In fact, fermenting ranked fifth on the Restaurants Canada Canadian Chef Survey’s up-and-coming trends list, while “back-to-basics” cooking came in at ninth place.

23. Questions