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WHISTLER, BC, January 16, 2025 — A new spot that blends the celebrated aspects of French brasseries and Québécois culinary traditions comes to Whistler when Lorette Brasserie opens its doors in the heart of the North Village at 102B-4359 Main Street early spring.

Occupying the site of the former Elements Urban Tapas Parlour in the Summit Lodge Boutique Hotel by Paradox, Lorette represents the latest project for the Paré Restaurant Group that also owns and operates Whistler culinary landmarks Quattro and Caramba.

A true family affair for Co-Owners Jay Paré and his nephew James Paré, the 90-seat brasserie is named in honour of Jay’s mother (James’ grandmother), as well as James’ mother,  and offers a cozy, intimate enclave open daily from 9 a.m. to 1 p.m. for breakfast and weekend brunch and nightly dinner service from 5 p.m. to late.

James began his kitchen career as a Chef de Partie at The Fairmont Chateau Whistler before sharpening his skills as Chef de Cuisine at the Fairmont Olympic in Seattle and moving on to the role of Executive Chef at celebrated Fairmont London, UK landmark The Savoy, where he oversaw the hotel’s five kitchens and 90+ strong brigade of chefs.

Jay’s background as in the hospitality industry is a long and storied one that began in the 1980s when he served as a protégé to restaurateur Mario Enero and General Manager of Umberto’s before taking the reins of Quattro’s front of house team at the same time his nephew James was working at The Fairmont Chateau Whistler and apprenticing at Quattro.

In 2014, Jay and James realized their long-time dream of owning and operating their own establishment when they teamed up to take over Caramba from Enero, and six years later added a second restaurant to their portfolio when they purchased Quattro from owner Antonio Corsi.

The Lorette menu will showcase the best of land and sea in classic French fare such as Onion Tarte Tatin with foie gras torchon, Oka cheese and veal jus, Lobster Vol au Vent with sweetbreads, leeks, truffles and lobster cream, Wagyu hanger Steak au PoivreBeef Cheek Bourguignon with roasted carrots, lardons and champignons, and Duck Confit, among others.

“This latest venture is a labour of love that honours our forebears and will add a refined take on French cuisine to Whistler that artfully marries Québécois traditions with exceptional ingredients from the Pacific Northwest,” says James Paré.

“We look forward to welcoming locals and visitors to the new space this spring to join us for what has been a unique and inspirational project for myself and James,” says Jay Paré.

The layout and décor of the new space was envisioned by King Design Group, and around every corner evokes the cozy, come-as-you-are feel of bistros and brasseries, transporting guests with features such as mosaic tile and natural wood elements, bistro curtains, gold window lettering and custom lighting.

Guests can get a sneak preview of the dishes that will be available on the Lorette breakfast and brunch menu daily from 9 a.m. to noon at Caramba (#12-4314 Main Street) before the brasserie officially opens later this spring.

Further details, including the food and drink menus, will be released in the coming weeks. To stay up to date on the latest developments prior to the official opening date, go to lorettebrasserie.com or follow @lorettebrasserie on Instagram.

 
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Vancouver, BC, January 16, 2025 - Meo, Vancouver Chinatown’s destination for provocative food and drinks, is excited to welcome Fraser Crawford as its new general manager. With more than two decades of experience spanning front-of-house operations and bar program management, Crawford brings an incredible wealth of expertise to the team.

Most recently, Crawford spent four years as bar manager of sister restaurant Kissa Tanto, where he was honoured with the 2024 Michelin Guide Vancouver Exceptional Cocktails award.

“Fraser’s dedication to excellent hospitality, as well as expertise in the cocktail experience makes him the perfect fit to lead Meo,” says Tannis Ling, who operates Meo and award-winning sister restaurants Bao Bei and Kissa Tanto together with chefs Joël Watanabe and Alain Chow. “His vision for creating memorable guest experiences in restaurant environments aligns well with what we envision for Meo. We’re very excited for his commitment to making Meo a destination for not just great cocktails but also for exceptional dining.”

Fraser’s entry into the industry was serendipitous — a part-time dishwashing role at White Spot during high school sparked a lifelong passion for the industry. After university, he transitioned from the kitchen to the front of house, gaining a hands-on understanding of restaurant operations.

His career path includes pivotal roles such as bar manager at Bacaro Food and Drink in Kelowna, where he honed his creativity and leadership skills, and at Vancouver’s Hawksworth Restaurant, where he trained under acclaimed bartending legends and furthered the art of elevated service.

“Meo is a unique space with a lot going for it — the people, room, food, cocktails, and overall concept each hold an incredibly high standard,” adds Crawford. “I hope to help harness and organize all those things into a one beautiful being. I want to be able to give Vancouver an experience they can not only count on but are excited for and maybe didn’t expect.

Crawford’s go-to cocktail at Meo? “The Dirty Lychee Martini by our talented Denis Bykov. While my standard Martini order is straight up with a twist (ranging from dry-wet depending on the gin and vermouths available at the establishment). This cocktail using the brine from fermented lychees and the beautifully complex Peddlers Shanghai Gin has the salinity you’d expect from a dirty martini, a layer of fruitiness emanating from lychees and yet is still gin forward letting the base spirit shine.”

Meo is open from 5:30 p.m. until 12 a.m., Wednesday and Thursday; from 5:30 p.m. to 1:00 a.m., Friday and Saturday; and 5:30 p.m. to 11:00 p.m. on Sunday.

To stay up-to-date on Meo news, please visit @meochinatown or www.meochinatown.com

 
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TORONTO, ON | January 16, 2025 – New data compiled by MOBI from over 1,715 Canadian hospitality businesses and 13 million transactions looks at the 2024 trends that shaped the Canadian hospitality industry. From price inflation to customer demand and changing dietary preferences, these insights offer businesses valuable insights to adapt to the changing hospitality landscape in 2025.

Despite economic challenges, Canada’s hospitality industry showed remarkable resilience in 2024, driven by a shift in consumer focus from quantity to quality. According to MOBI CEO Shannon Hautot, “Canadians are dining out less often, but when they do, they are choosing higher-value, premium experiences. The increase in average order spend suggests consumers are prioritizing memorable, high-quality dining over frequency.”

  • Price Inflation: MOBI’s Canadian restaurants saw a modest price increase of 3.2 per cent in 2024. This reflects continued operational challenges as inflation impacts both pricing strategies and consumer behaviour.
  • Average Order Spend: Canadians are spending more per order, with an 8 per cent increase in the average order value, rising from $42.60 to $45.90. This indicates that while people may be dining out or ordering less frequently, many are opting for higher-value, premium menu items.
  • Demand Decline: Despite the increase in order value, the demand for restaurant services in Canada dropped by 6 per cent, the sharpest decline among the countries examined. This suggests that while consumers are willing to spend more on fewer, bigger-ticket items, they are going out to eat or ordering delivery less often due to ongoing economic pressures and reduced disposable income.
  • Regional Variations: Ontario saw the highest price inflation, while British Columbia exhibited more price sensitivity, with a smaller drop in average order spend. Delivery fees also varied by region: Ontario experienced a slight 2 per cent decrease, while Alberta saw a significant 16 per cent reduction in delivery charges, likely aimed at attracting more customers.

In terms of dietary preferences, plant-based eating continues to gain ground. Soy milk remains the dominant alternative milk in coffee, accounting for 90 per cent of purchases. Additionally, vegetarian orders surged by 124 per cent, signalling a shift toward plant-based diets, while vegan orders saw a modest decline of 16 per cent. Gluten-free options continued to see growth, with a 19 per cent increase in demand, while dairy-free diets grew by 8 per cent. According to Karen Paradine, Marketing Director at Chopped Leaf, these statistics are not surprising. “At Chopped Leaf, we’re seeing a widespread shift towards healthier, more sustainable eating habits among consumers.”

As the Canadian restaurant industry adapts to these evolving trends, it’s clear that operators must strike a balance between managing costs and meeting the growing demand for high-quality, plant-based, and dietary-specific offerings. Businesses that can successfully navigate these changes will be well-positioned to thrive in 2025’s competitive market.

 
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Toronto, Jan. 17, 2025 (GLOBE NEWSWIRE) -- Restaurants have seen a boost in dining and traffic over the past month coinciding with the GST and HST holiday, according to new data by Restaurants Canada and OpenTable.

From December 14 to 27, data from OpenTable, a global leader in restaurant tech, shows an 18 per cent increase in dining compared to the corresponding period in 2023.* Ontario saw a 23 per cent increase year-over-year, while Atlantic provinces (NB, NL, NS, PE) saw an increase of 8 per cent year-over-year.**

This aligns with new data from Restaurants Canada’s REACT Survey, which noted a 7-point increase between December 2024 (92.1) and December 2023 (85.1) to its Consumer Dining Index. The Consumer Dining Index is calculated as a weighted average of the number of times Canadians purchased a meal or snack from a restaurant in the past month, indexed to July 2023. The December 2024 index also captures the two weeks before the tax holiday.

“Seeing Canadians embrace the tax relief and treat themselves to a meal out is really encouraging, especially as we navigate a climate of economic uncertainty,” said Kelly Higginson, President and CEO at Restaurants Canada. “More sales also mean more hours for our nearly 1.2 million workers, so this is a win-win-win.”

2024 was an incredibly difficult year for restaurants, between rising operating costs (total food costs have increased by 25 per cent, insurance by 24 per cent, utilities by 20 per cent and labour costs by 18 per cent) and lower consumer demand. In fact, 53 per cent of restaurants are operating at a loss or barely breaking even. Restaurants Canada has been calling on governments to prioritize affordability measures, and the GST and HST holiday has done just that.

“We’re very pleased to see these early signs of recovering consumer demand for our sector. This shows that removing sales tax on food is a measure that supports Canadians, businesses and workers. We urge the federal government to make the GST and HST tax break on prepared food permanent,” concluded Higginson.

 
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January 16, 2025, Chilliwack, BC – There is a new sizzle in Chilliwack! Fatburger, the beloved burger chain known for its “big & juicy” burger creations, fires up its grill at 45610 Luckakuck Way on Friday, January 17, 2025, marking the exciting milestone as the first new Canadian location of 2025.  This latest addition brings a fresh burst of delicious dining options to the local dining scene and represents Fatburger’s 68th location across Canada. 

“You can feel the energy in the air when you walk into this place,” exclaims Raymond Ho, VP, Marketing at FDF Brandz. “There is something magical about watching new franchise owners pour their hearts into bringing these incredible burgers to their community – it’s contagious, and our customers can taste that passion in every bite.”

Helming the restaurant are Steve and Beatrice Ingel, whose entrepreneurial journey takes an exciting turn after years of retail success. “Making burgers is relatively new to us, but great business is all about making people happy. Between our years of customer service experience and the amazing support from the Fatburger team, we’re ready to serve up joy, one juicy burger at a time. Chilliwack – get ready because these burgers are going to blow you away.”

Fatburger is a world-famous burger restaurant chain well-known for its commitment to quality and featuring their signature big and juicy Fatburgers made with fresh, never frozen, Alberta beef that is hand-pressed and cooked to order on the grill, done the traditional way. Beyond their famous Original Fatburger, the menu also showcases specialty burgers along with other crowd favourites including juicy fried chicken sandwiches, World Famous Buffalo’s wings and hand-battered chicken tenders, accompanied by Best Anywhere Milkshakes fries and freshly prepared onion rings.

Designed for convenient dining experiences, Fatburger Canada offers various ways to satisfy the burger craving seven days a week. Customers can enjoy the full dine-in experience, grab a quick take-out order through the Fatburger Canada app, or have their favourites delivered by Skip, DoorDash and UberEats.

Visit fatburgercanada.com to download the app or explore the full menu.

 

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