Restobiz

The Fall/Winter 2026 issue of CRFN magazine is now available!

As the year draws to a close and the holiday season approaches, our Fall/Winter 2026 issue of Canadian Restaurant & Foodservice News takes a look at where the industry has been, where it stands today, and where it’s headed. From the innovation, ideas, and people driving foodservice forward, we dive into the trends shaping our industry and the opportunities that lie ahead.

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Get a head start on holiday catering

As we head further into fall, many companies have already begun planning their holiday events. Research shows that 92 per cent of decision makers plan to spend the same or more on this year’s workplace holiday party, with the average per-person spend reaching $59. This offers operators the opportunity to build the bottom line this holiday season, and catering is one way to attract attention and deliver on corporate requests.

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How to successfully add functional ingredients to your menu

Functional ingredients are popping up across Canadian menus, and chances are, suppliers have already pitched everything from adaptogenic mushrooms to probiotic dressings. While the opportunity to attract wellness-conscious diners is genuine, so is the risk of overpromising or misusing a trendy ingredient without understanding it. Knowing how to vet these functional ingredients can help you add nutritional value to your menu without overstating what a dish can do.

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Tea can close the holiday margin gap for restaurants

December has always been the season when the beverage program earns its keep. Office parties, family dinners, and festive prix fixe menus fill dining rooms, and the bottles of wine and rounds of cocktails that come with them have long done the heavy lifting on the bill. That equation is changing, though, and operators heading into this holiday season can’t afford to ignore it.

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What restaurant operators need to know about takeout packaging

As off-premise dining makes up a large portion of restaurant revenue, choosing the right takeout packaging can make or break the customer experience. Takeout packaging is often selected by material first, categorized by paper, plastic, moulded fibre, compostable, or recyclable. In real restaurant operations, however, material alone rarely tells you whether a package will perform well.

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