This month’s issue focuses on Restaurants, Foodservice, Culinary, and Hospitality. With the arrival of May, the summer travel season begins to shape consumer demand, dining habits, hospitality operations, and business growth opportunities. This issue explores the key trends, strategies, and market shifts helping restaurants, caterers, hotels, foodservice operators, and hospitality brands prepare for a busy and profitable season.
Table of Contents — Article Highlights
Profit on the Plate
Simple accounting tips for summer-driven restaurants.
Smarter Foodservice
Operations strategies for managing a busy summer season.
Cash Still King?
ATM trends in high-traffic dining and tourist zones.
Fast, Frictionless & Contactless
Payment trends shaping summer dining experiences.
Capitalizing on Summer Events
A practical guide for caterers preparing for seasonal demand.
2026 Restaurant Industry Trends
What is changing in restaurants and foodservice this summer.
Summer Menu Engineering
How smart menu design can help maximize profitability.
The Rise of Ghost Kitchens
How ghost kitchens are expanding in Canada’s urban markets.
What Today’s Diners Want
Key summer 2026 dining trends and customer expectations.
Scaling Flavour
Business strategies for growing restaurant brands.
Fintech on the Menu
How fintech is transforming restaurant operations and customer experience.
From Lease to Ownership
Funding strategies for expanding hospitality brands.
Location Matters
Choosing high-footfall spaces for food and hospitality success.
Blurring Lines
How foodservice is reshaping modern retail experiences.
Dining Trends 2026
What consumers want from restaurants and hospitality this summer.
Food on Wheels
The rise of mobile dining, food trucks, and delivery fleets.
From Clicks to Covers
Digital marketing strategies that help fill tables this summer.
Leading the Lunch Rush
Building high-performance hospitality teams during peak season.
Serving Safely
Managing operational risks during busy dining seasons.
Smart Kitchens & Connected Dining
IT innovations driving foodservice efficiency and smarter operations.
