Canada Food Service Market Overview, 2028

Canada's food scene is incredibly diverse due to its multicultural population. The country embraces a wide range of cuisines stemming from its Indigenous roots, French and British influences, and an extensive array of global cultures. In cities like Toronto, Vancouver, and Montreal, an incredible selection of restaurants serving everything from traditional Canadian dishes to authentic international cuisine, reflecting the mosaic of cultures that make up the country. Different regions in Canada have their own unique culinary specialties. For instance, in Quebec, poutine (fries topped with cheese curds and gravy) is a beloved dish. In the Maritimes, seafood like lobster and fish are prominent due to their proximity to the Atlantic Ocean. The prairies boast hearty meals like Alberta beef, and the West Coast emphasizes fresh Pacific seafood. There is a growing appreciation for Indigenous cuisine in Canada. Many chefs are incorporating traditional Indigenous ingredients and cooking techniques into their menus, showcasing dishes like bannock (a type of bread), wild game, and foraged ingredients. The farm-to-table movement is gaining momentum in Canada, with a focus on using local, seasonal ingredients. Many restaurants prioritize sourcing produce, meat, and other product from nearby farms and suppliers, which not only support local economies but also promote sustainability and reduce the carbon footprint of the food industry. Canada's larger cities have vibrant street food scenes, with food trucks and stands offering diverse options, catering to the on-the-go dining culture. These vendors often provide an eclectic mix of foods, from traditional Canadian dishes to global street food favorites. Canada also has a robust coffee culture, with a growing number of specialty coffee shops. Cities like Vancouver, Toronto, and Montreal have thriving coffee scenes where baristas craft artisanal brews and emphasize quality and sustainability in coffee production. There is an increasing demand for healthier dining options. Many restaurants offer vegetarian, vegan, and gluten-free dishes to cater to diverse dietary preferences and lifestyle choices.

According to the research report "Canada Food Service Market Overview, 2028," published by Bonafide Research, the Canada Food Service market is expected to reach a market size of more than USD 155 Billion by 2028. The Canadian food service market has been increasingly embracing technology to enhance the customer experience. This includes the adoption of mobile apps for online ordering, table reservations, and delivery services. Contactless payment options and digital menus became more prevalent, especially in response to the COVID-19 pandemic. Canadians have been placing more importance on healthy and sustainable food options. Restaurants and foodservice providers are adapting their menus to include more organic, locally sourced, and healthier choices. There's also a growing demand for transparency in the sourcing of ingredients and environmentally friendly practices. Ghost kitchens, which are professional food preparation and cooking facilities set up for delivery-only meals, have gained momentum in Canada. These kitchens operate without a traditional storefront and focus solely on fulfilling delivery and takeout orders. The interest in plant-based diets and environmental concerns has led to an increased demand for plant-based or vegan menu options. Restaurants across Canada have been expanding their plant-based offerings, focusing on creative and flavorful dishes to cater to this growing segment of consumers. With the rise of virtual experiences due to the pandemic, restaurants and food service establishments have been exploring virtual cooking classes, food tastings, and hybrid events that combine in-person and virtual elements to engage with a wider audience.

Non-commercial foodservice providers often prioritize health and wellness in their menus. They focus on offering nutritious and balanced meals to students, patients, employees, and other consumers in non-commercial settings. This aligns with the increasing consumer demand for healthier food options. Non-commercial foodservice providers are experienced in catering to various dietary requirements. They offer options for special diets, including vegetarian, vegan, gluten-free, and allergen-free meals, making them inclusive and adaptable to diverse consumer needs. Non-commercial settings frequently offer meal subscription services, providing prepaid meals or meal plans for students, patients, or employees. These plans provide convenience and cost savings for consumers while ensuring a steady source of revenue for providers. Non-commercial foodservice is prevalent in corporate settings. Corporate cafeterias offer meals to employees, often with an emphasis on health and nutrition. As more businesses focus on employee well-being, the demand for these services is expected to grow. In addition, Conventional foodservice provides opportunities for customized dining experiences. Chefs and kitchen staff can often personalize dishes to accommodate individual preferences, dietary restrictions, or special requests, enhancing the overall dining experience for consumers. This system allows for a diverse culinary repertoire. From international cuisines to traditional Canadian fare, the Conventional Foodservice System covers a wide array of culinary styles and menu options, catering to varied consumer tastes. The Conventional Foodservice System emphasizes professional service and staff training. Employees in these establishments are trained to offer a high level of service, enhancing the overall dining experience for customers.

Full-service restaurants provide diverse culinary offerings, catering to a wide range of consumer preferences. They offer a varied menu with options that include international cuisines, regional specialties, and modern culinary trends, appealing to diverse tastes. These restaurants focus on providing a complete dining experience. They often prioritize ambiance, decor, and overall atmosphere, creating a welcoming environment that enhances the dining experience for patrons. Full-service restaurants offer customization in their menu options. Chefs and kitchen staff can often personalize dishes to accommodate individual preferences, dietary restrictions, or special requests, providing an enhanced dining experience for consumers. Full-service restaurants accommodate various dining occasions. They offer suitable space and menu options for social gatherings, family events, celebrations, and business meetings, attracting patrons seeking a comfortable space for group dining. Some popular full-service restaurants in Canada, known for their quality, diverse menu offerings, and unique dining experiences, include Earls Kitchen + Bar, JOEY Restaurants, Moxie's Grill & Bar, The Keg Steakhouse + Bar, Montana's BBQ & Bar, Boston Pizza, Cactus Club Cafe.

Considered in this report:
• Geography: Canada
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028



Aspects covered in this report:
• Canada Food Service market with its value and forecast along with its segments
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

By Sector
• Commercial
• Non- Commercial

By System
• Conventional Foodservice System
• Centralized Foodservice System
• Ready Prepared Foodservice System
• Assembly-Serve Foodservice System

By Type of Restaurant
• Full service restaurants
• Quick service restaurants
• Institutes
• Other

The approach of the report:
This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and list out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, and annual reports of companies, analyzing the government-generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers into regional aspects, tier aspects, age groups, and gender. Once we have primary data with us we started verifying the details obtained from secondary sources.

Intended audience:
This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to the Food Service industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.