Restaurants

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How Oliver & Bonacini helps Voila’s differentiation

Pre-cooked meals from the upscale caterer, prepared in Farm Boy kitchens, aim to show innovation in delivery isn’t just about fulfilment.

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Why Recipe Unlimited is expanding off-premise restos

Why the owner of Swiss Chalet and Harvey’s is ready to take its own approach to “ghost kitchens” national.

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Boston Pizza answers real demand with a fake cryogenics program

The restaurant is trying to rally more take-out sales and keep up momentum for a promotion that taps its customers’ nostalgia.

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What Kitchen Hub is offering restaurants and CPG

The “virtual food hall” is not only helping QSRs with online orders, but giving CPG brands more fulfillment space for DTC.

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Swiss Chalet keeps pandemic-friendly meals festive

With high trust, a new app and a legacy in delivery, the restaurant has been showing families that they can stay connected.

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Freshii has a lot on its Plates

The QSR is putting a major push, marked by meal giveaways and its first direct promo outreach, behind developing its dinner business.

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Montana’s pushes further into grocery

The family restaurant is trying to increase brand awareness, particularly in areas where it does not have locations.

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DoorDash tries to get its place in Canada’s ‘flavourhoods’

The food delivery app’s first Canadian campaign puts the focus on the restaurants and communities it serves to drive awareness.

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Milestones gets a hand from Ryan Reynolds to boost happy hour

The restaurant admits ad spend is lighter, but hopes the A-lister’s Aviation Gin will help bar business.

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White Spot reconnects with diners, wherever they eat

B.C.’s family casual chain pivots from its “Spotitarian” platform to strengthen its connection to loyalists and lapsed customers.