Not All Tech Comes with a High Price Tag
Foodservice Facts: Exciting Trends Ahead
Restaurants Canada’s Foodservice Facts is launching soon! Here is a sneak peek at the latest insights we’ll be covering.
With a new year underway, the foodservice industry continues to evolve—shaped by shifts in the economy, changes in immigration policies affecting employment, and positive developments like the GST holiday. One of the most influential components of this evolution is technology.
While technology is often viewed as a costly investment—51% of Canadian restaurants cite upfront costs as the main barrier—it’s important to remember that not all tech comes with a high price tag. Social media, for example, is an accessible and powerful tool. It requires minimal investment and delivers strong returns. Platforms like Google Maps, Instagram, and TikTok can significantly impact visibility and traffic. In fact, 57% of Canadians check online reviews before choosing where to dine. A strong online rating can attract a steady stream of new guests. To build trust and boost visibility, restaurants should actively engage with online reviews by responding to feedback and demonstrating excellent customer service.
Social platforms are also powerful discovery tools, especially among younger generations: 31% of Gen Z and 27% of Millennials find new restaurants on Instagram. Trends, visuals, and aesthetic presentations now play a big role in dining decisions.
Social media content that most influences restaurant visits varies by generation. Millennials are most drawn to high-quality food photos (62%) and visually appealing presentations (52%). Gen Z responds similarly but also values ambiance (43%) and promotions (35%). Gen X and Baby Boomers are more influenced by ambiance (49% and 44%, respectively) and customer reposts or tagged content (31% and 39%).
The 2025 edition of Foodservice Facts dives deeper into emerging themes like technology, solo dining, and shifting alcohol preferences.
Stay tuned for a fresh look at what’s next for the industry—or book your ticket to One Table for an exclusive first preview!
As the Chief Economist and Vice President of Research for Restaurants Canada, Chris Elliott manages and produces a comprehensive research program that has made Restaurants Canada a leading source of information for and about Canada’s nearly $120-billion foodservice industry. Chris tracks and analyzes key industry and economic indicators and translates them into member reports and publications. He also provides research to support Restaurants Canada’s lobbying efforts on issues that affect foodservice operators – from payroll taxes to food costs.
Chris has worked with Restaurants Canada for over 20 years, has a Bachelor of Arts and Master’s Degree in Economics and specializes in economic modelling and forecasting.
