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The foodservice industry is evolving faster than annual trend reports can keep up with. Here are just a few ideas for your fall menus, based on an analysis by Tastewise Canada.

Smash Burgers Take the Spotlight

The Tastewise Canada consumer panel found that the number of smash burger dishes on Canadian menus increased by 37.4% between 2025 and 2026. Smash burgers have now reached mature life cycle status, with significant visibility on social media and an equally well-established menu share. According to Tastewise Canada’s analysis, this maturity is not a ceiling, but rather a baseline giving rise to increasingly premium variants.

Wagyu smash burgers are on the rise, while patties fried in beef tallow are up 42.7% in consumer reach and breakfast burgers are up 13.7%, with 5.5% menu share.

Chicken: An Enduring Favourite

Chicken remains the most popular ingredient in Canada, but tastes are shifting as far as the preferred format is concerned. Fried chicken is down 44.1%, whereas grilled chicken is up 104.5% and chicken wraps are up 88.7%. While chicken remains a staple protein, fried chicken—the category’s once-dominant format—is losing ground. Menu developers who haven’t yet incorporated grilled chicken or wraps into their offerings risk falling behind consumer expectations.

Matcha and Coffee Lead The Beverage Trend

Canadian consumers’ interest in matcha has surged 43.3% in one year, driven by breakfast and afternoon growth. Matcha consumption at lunch has also increased by 42.9% across the Tastewise consumer panel, representing the largest daypart growth rate measured. Developing a matcha-focused product line with seasonal variants, protein-enriched options and a distinctive visual identity is an effective retention mechanism.

Coffee consumption rose 36.8% between 2025 and 2026, driven by lattes (up 114.6%), iced coffee (up 140.2%) and caramel-flavoured drinks (up 129.8%). This trend shows that moving upmarket and diversifying your beverage menu can be a valuable strategy for driving returns.

The market shares of yuzu and ube among Canadian consumers have increased by 283.3% and 157.7%, respectively. With both ingredients still in early life cycle stages, restaurant operators who adopt them now can enjoy a first-mover advantage before they become widespread in the market.

Combined with beverage data, the 91.3% growth in afternoon consumption occasions highlights a particularly promising niche: a beverage-led menu paired with carefully selected food items. This isn’t simply a matter of adding a few snack options to your breakfast menu, but rather of treating the afternoon as its own consumption occasion with distinct expectations and spending habits.

Products to Watch

In the platform’s analysis, yuzu saw 283.3% growth across the consumer panel. Using it as a finishing touch in sauces, salad dressings and beverages is the most accessible approach for restaurant operators who are new to this aromatic ingredient.

Ube has grown 157.7% year over year. The root vegetable’s vibrant purple colour fits perfectly into the aesthetic food culture driving demand for “Instagrammable” products, as observed across the Canadian panel. According to the study, ube cream, ube cold foam and ube pastries have shown traction in the U.S. market, while Canadian operators have yet to fully tap into the trend.

Another breakthrough comes in the dessert category, with tiramisu seeing a 75.8% boost in sales. The growth of this Italian classic presents opportunities for premiumization in the category. Meanwhile, banana pudding is seeing a resurgence in Canada, with sales of the traditional Southern U.S. dessert soaring 235.4% as it remains in the early stages of its growth, fueled in large part by its popularity on social media. These results suggest that classic American comfort desserts are finding an audience north of the border.

Staff management is an important part of running a successful restaurant. Servers, cooks, dishwashers and maître d’s are all part of the customer experience, directly or indirectly. Managing different types of contracts and work schedules can quickly become a headache—making human resources management apps or software are a valuable tool. Here’s an overview.

Administrative tasks like hiring, payroll, work contracts, time off and scheduling are all part of managing a restaurant on a daily basis. Having the right tools and efficient systems makes life easier for any management team.

Boost efficiency

A number of apps can help with employee scheduling. Your staff’s shifts depend on variables such as reservations, special events and seasonality. With just a few clicks and personalized settings, you can create schedules that reflect each staff member’s availability, preferences and daily working hours.

Managing absences, vacations and replacements is a constant challenge. In the summer, seasonal staffing makes the task even more onerous. When there’s an unexpected absence, an app can automatically suggest available replacements, significantly reducing response time and stress before an evening shift.

Some platforms even allow staff to submit their requests for time off directly in the app. As a manager, you can quickly view the proposed schedule and be more responsive.

Offer transparency

Staff can also view their schedules in real time, stay informed on any changes, swap shifts with coworkers, or ask questions in a dedicated thread. Employee autonomy and a free flow of information help boost motivation within a team.

In recent years, Canadian restaurant operators have faced an overall increase in operating costs, from salaries to raw materials and rent—all the more reason to implement strategic human resources management.

Management apps make it easier to adjust staffing based on customer traffic, without the risk of having too many or too few employees. Being able to plan more efficiently can help you save significantly over time, while enhancing the customer experience.

These tools are well worth the brief learning curve. In a constantly evolving industry, automating certain tasks is a crucial time-saver and a great way to improve your staff’s well-being.

Standardizing recipes and keeping food costs under control are key to running a smooth business. The good news is that today’s technology and AI offer endless solutions.

When you take your car to the garage, you get a quote that reflects the actual costs, including labour. The price of the part varies based on the price the garage pays. In high-end restaurants, the amount that customers pay very rarely reflects the actual cost.

Fast-food chains, for example, use standardized recipes to keep a close eye on costs. They use specialized software and techniques to measure ingredients and ensure the accuracy of each portion.

Anticipate needs

The software solutions on the market streamline inventory management. AI integration optimizes operational performance based on specific business models.

These tools can anticipate sales and optimize food procurement, while increasing your profitability. Their predictive algorithms analyze sales history and help guide your purchases based on your actual needs. Some can even compare offers from suppliers and make recommendations based on your quality and price requirements.

Menu engineering

AI is particularly useful when it comes to understanding what works on a menu and what doesn’t. Menu engineering analyzes the success of certain items and identifies those that generate the most profits, allowing restaurants to adjust their menus based on margins and demand. A valuable tool in a time where many customers are monitoring their spending.

For example, if something is popular but not as profitable due to its relatively low margin, you can optimize that item by changing the recipe or price without compromising the customer experience—a strategy adopted by most fast-food chains.

AI can also allow automatic price adjustments based on demand (traffic), opening hours and the cost of raw materials. This flexibility allows restaurants to optimize their revenue while staying competitive. The key is to identify the ideal timing for promotional offers.

For multi-unit restaurants, AI-powered software can also help ensure consistency across locations, while adapting to local considerations, for example by adjusting purchases based on local suppliers or customer preferences.

Predictive AI technology is an undeniable opportunity for the industry, and it’s important to stay ahead of the curve. Learn all about these tools and what they have to offer, especially as they become more sophisticated and crucial to your competitiveness.

The snacking segment has been booming for years and is showing no signs of slowing down. The reason is simple. It generates revenue, and it’s a great way to express creativity while bringing in customers. Here are four reasons why snacks could be the key to your menu this fall.

A hard-to-beat cost price
What do crispy appetizers on a stick, cheese-filled pita rolls and mini sandwiches have in common? They’re all items that can be sold at higher price points and have relatively low food costs. For most restaurant operators who have added bites, appetizers and other snacks to their menus, these items are something they can count on for good margins.
These foods also work well as limited-time offers, which can help you take advantage of seasonal price variations for certain ingredients. This fall, for example, bite-sized snacks that feature apples, squash, corn or even honey and nuts can be a low-cost strategy for bringing in customers who want seasonal flavours.

An appealing option for afternoons and late evenings

Another major advantage of snacking options is that they can attract customers in the middle of the day. They’re great for passersby looking for something between meals, or for people who want to extend their evening with one last drink.
To get the most out of these time slots, offer snacks that require little to no kitchen prep and that keep well. This will allow front-of-house staff to take care of them while the kitchen focuses on preparing for evening service or cleaning up before closing time.

Boost your average bill

Snacks are a great option for guests looking for an extra treat. Not only can servers use them to pique customer curiosity and boost sales, but snacks are also an appealing option for takeout and delivery.
You’ll need to make sure these items are clearly visible on your websites and on the menus for third-party delivery apps. If your snacks are at the bottom of the list, you risk losing sales to customers who don’t scroll beyond their favourite main course.

Get in on the trend

The snacking trend has been growing in recent years, as consumers search for ways to treat themselves despite not having the budget to regularly enjoy full restaurant meals. Adding snack options to your menu gives you access to customers who might not otherwise walk through your doors.
Appetizers and other snacks are also a great opportunity to create colourful, inviting and even spectacular presentations that will get people excited without costing you an arm and a leg. They’re the perfect way to create a buzz on social media and increase foot traffic.
But be careful! If you come up with a sensational appetizer that requires too much prep or isn’t cost-effective, and it becomes a popular item, you may become a victim of your own success.

Over the last few years, the price of common cooking oils has varied significantly from month to month. If you’re not careful, you might just see your profit margins disappear into the deep fryer.

In the spring of 2025, between March 13 and June 20, the cost of canola oil shot up 35%, and inclement weather in the Prairies sparked concerns for this year’s harvest. After a slight drop in prices since then (down 6% in July), experts are predicting a less disastrous season than initially anticipated, but it’s still a significant cost to absorb.

Sunflower oil prices followed a similar trajectory last fall, rising 52% between September 2024 and February 2025, before stabilizing. This dramatic increase pales in comparison to the one we saw in February 2022, when prices doubled in a matter of days due to the Russian invasion of Ukraine—Volodymyr Zelenskyy’s country being the world’s leading producer of the resource.

There’s also some good news if you’re looking to reduce your spending on cooking oils and fats. First, the price of olive oil has seen a significant decrease in recent months after years of seemingly endless increases. After nearly tripling from March 2021 to June 2024, reaching an average of over $17 per litre nationwide, the price has been hovering around $12 per litre since the start of this year. This is thanks to exceptional harvests in 2024, which stabilized the market after several consecutive poor harvests.

Butter: an increasingly appealing option

Butter, which is still the main alternative used in fine dining restaurants, has not been affected by the same market dynamics as vegetable oils.

After a sharp climb from 2023 to 2024, butter prices have fallen, hovering between $5.50 and $5.70 per pound since the beginning of this year, roughly the same level as in 2022.

This stability is remarkable when you consider that many foods have doubled in price since the post-pandemic recovery. Of course, butter is still a more expensive option than vegetable oils as far as its ability to grease a pan, but at least you can be sure its cost will remain relatively stable from one order to the next.

This situation is largely attributable to our national dairy products quota, better known as “supply management.”

However, this management system is in the crosshairs of President Trump, who often singles it out as one of the main sources of tension in Canada-U.S. trade relations. The Carney government has repeatedly said it’s not prepared to make concessions on this issue as the two countries negotiate tariffs. In other words, butter prices should remain stable for the foreseeable future.
 

IIn the restaurant industry, being able to keep customers on site for longer is a great way to increase the average bill. It can’t be stressed enough—customers are looking for experience and to get their money’s worth.

Going out needs to be worth it. People are eating at restaurants less often, usually to mark a special occasion or to enjoy the atmosphere, not just the food. In other words, it’s a social experience.
 Offering entertainment or special deals at a certain time, or even turning part of your restaurant into a dance floor for a party, can be a great approach.

Eater-tainment option

 Restaurants are getting flashier—and not just on the plate. Some are offering guests the chance to taste a dish or an additional culinary creation in the kitchen with the chef and cooking staff. We’ve also seen dishes that cater to all five senses, walls that change colour or pattern based on what food is being enjoyed, or even video projections.
 

For guests looking to stick around at their table or spend their evening in one place, you can take things a step further with concepts such as dance floors and comedy shows.

 Since the pandemic, local consumers are going out less often. Inflation, along with political and economic tensions with the U.S., are impacting spending habits. When people go out, they want to get their money’s worth while having a good time. Why not encourage your customers to stay longer?
 On your end, it’s a great step way to increase the average bill. Guests will consume more, whether it’s drinks or food. So take the time to entertain them—that’s what they’re there for!

With a vast array of digital marketing tools to choose from, restaurants need to ensure their solutions are both efficient and user-friendly. When it comes to communicating and creating a buzz, social media has become a mainstay for any business.

The first and most durable strategy, local search engine optimization (local SEO), is a vital tool when anyone is looking for a restaurant in your city or neighbourhood. If you want to appear on a search engine’s results page, having a Google Business Profile [MD1] is a must. This module will optimize your restaurant’s listing and help you manage positive and negative reviews. Keep in mind that over 60% of consumers use search engines or Maps to look up local businesses.

A story to tell

With SEO, you absolutely need to have photos of your menu items and respond to reviews, both negative and positive. At the same time, social media is a vital communication platform. There are a number of statistics on the subject, but one thing is for sure—over 70% of consumers discover a restaurant through social media. But what should you post?

In addition to posting your new products or seasonal menu, you need to catch people’s attention and create desire by showcasing your location, brand, partners and staff. According to social media content specialists, it’s important to give consumers something to look at. Storytelling, whether it’s about your kitchen, your suppliers or your team, is a great way to make your posts more human and build a close relationship with customers.

Show what’s happening in your kitchen, make short videos of cocktails and meals being prepared, or introduce new staff members in a fun way. These are just a few ideas for creating engaging content on platforms like TikTok, now widely used by restaurants. When you receive a new product, post it and tag your supplier, who can then share it. If you’ve redecorated or renovated your restaurant, why not take people on a guided tour?

The power of micro-influencers

Social media has become a powerful communication tool in the restaurant industry. Photos, videos, reviews and other user-generated content are a great source of information. When it comes to credibility, authenticity and engagement, nothing carries more weight than the customer’s voice.

With thousands of followers, micro-influencers generate significant engagement. Working with these creators is a golden opportunity for you to reach new customers who follow their every move.

Not in the cards? Don’t worry, especially if you’re just starting out. The key is to keep your posts authentic. Just like you do in the kitchen, you’ll need to test and create your own recipes.

Carefully evaluating costs is a crucial part of running any restaurant. To ensure profitability, operators need to pay close attention to each and every ingredient that goes into their menu.

According to data from Restaurants Canada, over half (53%) of Canadian restaurants were unable to turn a profit in the fall of 2024. In recent years, this figure has been rising due to inflation, labour shortages and decreased disposable income among consumers.
In other words, it’s more important than ever to understand your food costs and how they’re affected by supply chain fluctuations. This means you’ll need to take the time to measure and evaluate everything that goes into your recipes.

Grab your scale

Restaurants that already use standardized recipes and carefully measured ingredients will find the process easier. For those that don’t, it’s never too late to get it right.

First, take out your scale and carefully measure out each ingredient that goes into your menu items. Make sure that everyone in your kitchen follows the same “official” recipes. The best calculations in the world won’t be very helpful if your staff is unknowingly inflating portions.
If you notice a major discrepancy between the recipe and what ends up on the table, it’s time to take action. Consider sitting down with your staff to decide how much should be included in each recipe.

Don’t forget to factor in losses that occur throughout the preparation process. Weigh the amount of produce that ends up being thrown out, or measure the difference between food before it’s cooked versus after. Squash, for example, only weighs about half its original weight after it’s peeled, emptied and cooked. If you don’t account for these losses in your calculations, you’re in for quite a surprise.

When you’re all done, keep your scale close by. Weighing portions as they’re prepared is the only way to ensure recipes are followed with precision.

Don’t forget the calculator

Once you have a clear picture of what’s going into your dishes, it’s time to figure out what it’s costing you. Pull out your receipts and make sure your numbers add up for every ingredient. For more volatile products, you can average out prices over the last few months.
At this stage, you should factor in the losses mentioned above. If you only use 50% of the squash you bought for $2 a kilo, putting 500 g in a dish won’t cost you $1, but $2.

You now know exactly what your menu items cost, and can adjust your prices accordingly. But don’t stop there. Keep a close eye on your procurement bills to make sure any price fluctuations on key ingredients don’t cut into, or even kill, your profit margin.
 

Since the start of this year, the number of visitors crossing the border into Canada has been shrinking. In May 2025, according to Statistics Canada, this number was down 16.7% compared to the same time last year—a trend that may be concerning for businesses that rely on international tourists during the summer months.

But don’t panic. This summer, domestic tourists are expected to replace their international counterparts. 

A survey by market research company Leger showed that 79% of Canadians are planning to spend their vacations at home, opting to visit other provinces or parts of the country they’ve never seen. This can be attributed in large part to rising tensions with the U.S., prompting travellers rethink their plans.

It’s worth noting that Canadian tourists don’t always have the same desires as those from abroad, meaning they’ll make different choices when it comes to food. Be sure to adjust your marketing strategies accordingly to keep your seats filled all summer long.

Here are just a few tips.

Go for local specialties

Showcasing classic Canadian recipes or products is a great way to attract international tourists. When it comes to domestic tourists, however, you might want to narrow in on the more local specialties. Someone from Toronto visiting the Maritimes may not be looking for drinks sold throughout the country, but want to try something new and exciting, like beer from the microbrewery they drove past on their way to the restaurant.
Don’t stop at food and beverages. Include the history and cultural significance of your local classics—a special touch that most tourists appreciate.

Make it an experience

Whether they’re from Canada or abroad, tourists are looking for memorable experiences. Be sure to offer them something that will stay with them long after their trip is over. Give up a table to make room for a musician or band, offer a complimentary cocktail with local flavours or, more simply, choose suppliers with a special story or journey that you can share with your guests. These are just a few of the many options.

Be present on social media

When it comes to travelers who like to plan their outings, social media is often the only way to reach customers before they arrive. Use regional tags on your posts, such as #[your city], to catch the attention of potential visitors looking for an experience. But don’t go overboard with the clichés. While they’re sure to resonate with some users, others may be deterred. If you’re trying to attract visitors from other parts of Canada, be sure to tailor your message accordingly.

Optimize your patio

No matter where they’re from, visitors are always drawn to patios. Even the most spectacular indoor dining space can’t replicate the unique, immersive experience of enjoying a meal outdoors. To get the most out of your patio, you’ll want to find the perfect layout. Make sure it’s well shaded and has proper air circulation when there’s a heatwave. For colder weather, a gas or electric heater can make all the difference.

Since the pandemic, consumers and restaurants have favoured takeout and delivery. Now, customers have made a full return to in-person dining. With inflation and menu prices both on the rise, people are eager to get their money’s worth while enjoying the whole restaurant experience.

According to data by Statistics Canada, food retail sales fell slightly over the year (-0.58%) from January 2024 to January 2025, while foodservice sales rose 3.75%—somewhat surprising results given the current economic climate. While these findings may not indicate a resurgence in restaurant patronage, they certainly suggest that locals aren’t abandoning these establishments. When they do go out, they want the experience to be a success. That’s what they’re paying for.

After being forced into neglect by the pandemic, in-person dining is making a comeback, so be sure not to overlook this aspect of your business. Whether it’s lunch, dinner or just a snack, a meal alone, as a couple, with family or friends, sitting at a table or counter, people are coming back to restaurants. Of course, our habits have changed drastically, and in-person dining will likely never be as popular as it once was, but it’s important to keep the ball rolling.

Focus on service

First impressions are paramount in the eyes of customers. You’ll want to make them feel special as a guest, that their needs are being considered. This doesn’t mean you should bombard them with questions. Valuable information may have been provided with the reservation, such as food allergies or intolerances. It’s a good idea to remember and mention these details when taking orders.

Focus on the basics of service without breathing down the customer’s neck. It’s a delicate balance, but if you can achieve it, you’ll reap the rewards. When you can, communicate with customers, especially while they’re waiting. You don’t want them to feel neglected. Delays in the kitchen can happen—the best thing to do is keep your guests informed.

It’s all in the details

It can’t be overstated: details are everything. Clean restrooms are key, but they’re not the only thing to consider. From menu design to tables, chairs, dinnerware and decor, every aspect of your restaurant should be thought through to ensure the customer feels relaxed and able to enjoy the entire experience.

Restaurants satisfy not only a primary need for food, but also needs related to learning and aesthetics. American psychologist Abraham Maslow, who famously conceptualized a hierarchy of human needs, included the need to see beauty in his theory. Your customers are no exception!

Having robots in your kitchen, at least for certain tasks, is no longer the stuff of science fiction. In today’s economy, with labour shortages, inflation and shrinking profit margins for restaurants, the conditions are just right for introducing a bit of automation into your kitchen.

When it comes to the range of robotic solutions on the market, the first thing restaurant operators will notice is just how affordable they are.

For example, AI-powered robots can take over your entire fry station without you having to adapt your kitchen. These machines often cost less than a cook’s annual salary.

Go at your own pace

For most independent restaurants, the ideal approach is to integrate these new technologies gradually.

For things to run smoothly, a fully automated kitchen requires a great deal of trial and error, as well as a massive investment of time, money and energy. That’s why this type of solution is better suited to major chains with multiple locations and fairly simple menus, such as the American chain Sweetgreen, which is currently rolling out its automated makeline as part of a pilot project.

In institutions, independent restaurants and smaller chains, the key is to go one workstation at a time. This will allow you to continue to operate and generate revenue while tools are implemented and staff become familiar with the system.

The tasks that can most easily be automated are the simple, repetitive ones that involve a great deal of handling, such as frying and chopping vegetables. Some AI-powered robots can even handle grilling, stir-frying or mise en place, without compromising product quality.

Adapt to change

Before adopting these solutions, talk to your kitchen staff. This will help you identify the more time-consuming, frustrating tasks. When it comes to automation, this is probably the best place to start.

Getting your staff involved in choosing and rolling out this technology will encourage acceptance and participation, and help them feel less threatened. It’s important to stress that robots are here to help staff, not replace them.

Of course, over time, an automated kitchen will be able to operate with a smaller workforce. However, in a time where teams are constantly shrinking, these new tools will be nothing but beneficial to your staff.

As automation costs decrease and robots become more popular, the ability to work effectively alongside these machines will become an increasingly sought-after skill within the restaurant industry.

With high season finally here, many restaurants are taking in students and temporary workers to help with the busy weeks ahead. This is a great way to lighten the load, provided you take the time to integrate new recruits into the team and keep them happy and productive throughout the season.

For restaurants, bringing in extra hands to help regular staff get through the most intense time of the year can be a lifesaver. Whether it’s to keep you from overworking your top employees, or to help out with patio service or events, seasonal staff are a valuable resource that can help consolidate and increase profitability.

Keep in mind that these workers tend to have different motivations from your full-time front- and back-of-house team. According to a survey conducted by Toast POS system, just 18% of workers are aiming for a long-term career in the restaurant industry. It’s important to understand these motivations to ensure they fit in with the rest of the team and, above all, that they stay on until the end of the season.

Take care of new recruits

A good strategy is simply to have a casual conversation with your new recruits before their first day on the job. Ideally, you want to have gone through your entire hiring process at least a few weeks before their official first day.

Have them try your signature dishes and enjoy a drink with some of your full-time staff and management team during closing hours. This is a chance for you to get to know them and for them to build a relationship with their team.

Since seasonal employees often have little to no experience, it’s best to get them started before the high season really takes off. There’s no reason to throw them in at the deep end!

Have them work a shift or two on slower days so they can familiarize themselves with your space and in-house procedures. It’s also a good time for their experienced co-workers to answer their questions and share a few tips and tricks. Your “regular” staff simply won’t be able to offer them that kind of attention during a rush, especially if they’re surrounded by multiple newcomers who don’t know which way to turn.

Plan their departure

While the first few days on the job are crucial as far as what’s to come, you don’t want to overlook the end-of-contract phase. Knowing they’re about to lose their job, seasonal employees will often start looking for their next one several weeks before the end of their contract with you.

Given today’s labour shortages, employers will likely offer these workers incentives to join their team as soon as possible. Having several employees leave early can put you in a bind during the last few weeks of the season, a time when your full-time staff have little energy to fill in the gap.

To avoid being left high and dry, you can offer temporary employees a bonus for honouring their contract to the end. There’s a chance that this strategy will bother your regular staff, who may perceive it as unfair. You can always offer them a similar bonus, time your annual pay increase with the end of the high season, or simply give them a well-deserved break.

Why not take the time to sit down with each seasonal employee during their last week and organize a little something to mark their departure? These kinds of gestures may even convince some of them to come back next year, saving you time and money, since you’ll be able to count on experienced workers instead of starting from scratch.