How Canadians are making dining out more affordable and Key Issues in Q4
We asked Canadians how they are making dining out at full-service restaurants (FSRs) and quick-service restaurants (QSRs) more affordable. As rising costs continue to strain household budgets, many are finding creative ways to save money while dining out. From avoiding extras like desserts or sides at QSRs (28%) to cutting back on visits to FSRs (36%), Canadians are adjusting their dining habits to navigate the impact of higher prices. Notably, younger and lower-income Canadians are leading the charge in making these adjustments, while higher-income households are also demonstrating significant behavioral changes.
Since the release of the Q3 Quarterly report in October, there have been several major federal government announcements that will directly impact the foodservice industry. This edition of the Quarterly covers key issues such as the GST/HST holiday, immigration and population growth, potential tariffs, how rising crime is impacting restaurants, how Canadians are making dining out more affordable, and the economic forecast for the foodservice industry.
For more information, the Q4 quarterly report can be accessed here.
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 $114-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 Degree in Economics and specializes in economic modelling and forecasting.
