Over the coming weeks, St-Hubert restaurants will have fully activated contactless ordering terminals, the Restaurants Brands chain will update its ambitions until 2028 and Canadians will participate in the Bocus d'Or competition and the World Cup of Pastry. Read the summary of each item on the menu in this new edition of “Fast Delivery”!
First, the 36 Rôtisseries St-Hubert restaurants in Quebec will now have all adopted the AIRxTOUCH Kiosk 32 contactless ordering terminals from iNUI Studio, a company specializing in contactless interaction technologies. Richard Scofield, president of the St-Hubert Group, expresses his satisfaction at having been the first in Canada to install these terminals, emphasizing that they made it possible to offer an innovative solution while freeing up staff for high value-added tasks. .
After a year of deployment, the St-Hubert Group is seeing the success of this technology, with more than 13,000 orders processed in July and August, representing growth of 160% in four months. AIRxTOUCH kiosks are compact, equipped with a screen and use algorithms to enable contactless interactions through real-time tracking of movements, offering a hygienic solution in these times of pandemic.
Next, Restaurant Brands International (RBI), owner of Tim Hortons and Burger King, plans to reach 40,000 restaurants and revenue of US$60 billion by 2028, compared to its current 30,000 restaurants and US$42.8 billion. US$ turnover.
RBI is targeting 5% net restaurant growth and 8% sales growth over the next five years, according to Chief Operating Officer Josh Kobza. Tim Hortons is focusing on increasing afternoon and evening sales, introducing items such as wraps, bowls and snacks, as well as increasing sales of cold drinks. A total of 1,000 restaurants in the United States are targeted by 2028.
For Burger King, RBI plans a complete restaurant upgrade and refranchising of most of its 1,000 restaurants in the next five to seven years, while Popeyes and Firehouse Subs are targeting expansion to more than 4,200 restaurants and 800 new restaurant locations, respectively. here 2028.
To conclude, Montreal chef Olivier Potier and his partner Christophe Sportellini will represent Canada at the World Pastry Cup, accompanied by Toronto chef Keith Pears for the Bocuse d’Or. The competitions will take place from June 11 to 13 in New Orleans, where Canadian teams will face other teams from North and South America to qualify for the grand final in Lyon in January 2025.
The pastry team will work on creations including an iconic host country dessert and chocolate dessert, a frozen dessert, an individual-sized restaurant-style dessert, and a chocolate and sugar sculpture.
The Coupe du Monde de Pâtisserie selection will take place on June 11, with the top three teams qualifying for the final, while the Bocuse d'Or will take place on June 12 and 13, with five teams qualifying for the grand final. .
The Bocuse d'Or team has already won silver at the continental trials and the Canadian chefs are aiming for perfection, with Keith Pears saying he is aiming for gold in New Orleans. Chefs Canada, which reconstituted the Canadian team in 2023 after more than 15 years of absence, aims to make Canada shine on the global gastronomy stage with its varied culinary talents.
