Industry Insights A roundup of noteworthy Canadian foodservice findings for the week of Oct. 19, 2020 - Winsight
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Industry Insights A roundup of noteworthy Canadian foodservice findings for the week of Oct. 19, 2020
I G N I TE C O M PAN Y
Nontraditional
Off-Premise Formats
Gain Traction
The ongoing COVID-19 pandemic has delivered from a restaurant by
inspired greater curiosity in alternative automated system/robot or a self-
foodservice channels. For example, driving car (55%).
almost six in 10 (59%) Canadian
Modern technologies that assist with
consumers have expressed interest in
off-premise ordering are also appealing
ordering from ghost kitchens. Some of
to younger demographics. In fact,
the new ghost kitchens in the market
almost half (48%) of consumers ages
include Joey Restaurants launching two
18-34 report that they would use a
in British Columbia and Ontario, and
voice-ordering device for takeout or
Quiznos recently partnering with Ghost
delivery (e.g., Amazon Alexa). And
Kitchen Brands to help serve both
chains are listening to this consumer
delivery and in-store customers.
demand. For example, KFC launched a
Nontraditional off-premise formats are feature earlier this year that enables
especially appealing to younger customers to place orders through
consumers ages 18-34. For instance, voice-powered Google Assistant on
half (50%) of consumers within this age Android and iPhone devices.
bracket state that they would order food
Source: Technomic Ignite company information featuring Restaurants Canada Foodservice Facts 2020 and Preparing food in a ghost kitchen
BrandSpark International Image Source: Shutterstock
© 2020 Technomic, Inc. 2
I G N I TE M E N U
Halloween-Themed
Items Spook Up
Menus
With Halloween just around the corner, and/or beverages that are aesthetically
chains are launching creative spooky- pleasing put them in a better mood,
themed fare and beverages for a especially during the pandemic.
limited-time.
Beyond Halloween-themed items, other
For example, Krispy Kreme debuted opportunities for chains to make menu
five Halloween-themed doughnuts, items more visually interesting include
including Wolfie, a glazed doughnut incorporating fantasy elements, such as
dipped in chocolate icing and decorated unicorns or aliens, and offering a tie-
to look like a werewolf. And, The Alley dye colouring or colour-changing
launched its Eyeball Catcher bubble effects.
tea, featuring a large eyeball made from
flavoured coconut jelly.
These visually appealing offerings are
resonating with consumers, especially
during COVID-19. In fact, over half
(58%) of consumers state that food
Krispy Kreme’s Halloween-themed doughnuts
Source: Technomic Ignite menu data featuring the July 2020 Canadian Omnibus survey, 1,000 consumers Image Source: Krispy Kreme Facebook
© 2020 Technomic, Inc. 3I G N I TE C O N S U M E R
Boosting Brand
TOP BOX RATINGS
(PERCENT OF CONSUMERS WHO STRONGLY AGREE)
SUPPORTS LOCAL COMMUNITY ACTIVITIES
Image Tim Hortons 67.7 %
A&W 67.5 %
As social responsibility becomes community especially resonates with
increasingly important to consumers, younger consumers ages 18-34 and
brand image has taken on a new can help brands stand out among the St-Hubert 66.0 %
importance. Operators are now being competition.
forced to evaluate their company’s core
Tim Hortons leads in supporting local
values and the extent to which they
activities and values in part due to its HAS VALUES SIMILAR TO MY OWN
communicate and take action based on
high brand awareness throughout the
these values. It is becoming imperative
country and how the chain clearly
for operators to speak up because more
communicates these programs both Tim Hortons 62.9 %
and more consumers are taking notice
within and away from restaurants.
of operators’ concrete actions to
support their values and mission Cora 61.3 %
statements.
Participating in top-of-mind social Toujours Mikes 60.4 %
responsibility issues helps to reflect
brands’ authenticity and thoughtfulness.
Showing commitment to the greater
Source: Technomic Ignite consumer brand metrics data, 5,400 Canadian consumers ages 18+ per quarter,
Q2 2019-Q2 2020
© 2020 Technomic, Inc. 4G L O B AL F O O D S E RV I C E N AV I G ATO R
Home Kitchens
Inspire Menu
Innovation
Since lockdowns hit markets worldwide Sushi Bakes
this past winter and spring, chains have
Cross a sushi roll with a casserole and
been recreating viral foods and drinks
this is what you might get. This trend
made famous during home quarantines.
started in home kitchens and made its
Dalgona coffee made the biggest way to countries in parts of Asia and
splash (and continues to), but several beyond. It’s been especially popular in
other home kitchen-inspired recipes the Philippines. Local chainlet Ooma
have landed on the menus of restaurant recently added a Ebi & Soft Shell Crab
operators. Here’s a small sampling. Tempura Aburi Bake to its menu there.
Burnt Cheesecake Tom & Jerry No-Bake Cheesecake
Basque cheesecake popped up as a Popularized in Japan in late spring, this
food trend a few years ago, but at-home cartoonish dessert has huge visual
baking during lockdowns rekindled the appeal for social sharing. It’s not been
popularity of this visually interesting observed on many chain menus yet but
treat. It continues to make its way onto that might change soon. McDonald’s
chain menus. Starbucks has a recently added a Jerry’s Cheesecake to
Halloween variation on its menu in its McCafe menu in Thailand.
Singapore. McDonald’s new Jerry’s Cheesecake in Thailand looks like
a wedge of cheese but is made of cheesecake mousse
coated in white chocolate
Source: Technomic Global Foodservice Navigator Program
Image Source: ThaiPR.net
© 2020 Technomic, Inc. 5WAN T M O R E I N S I G H T S ?
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