Tech takes centrestage at the RC Show

Earlier this month, Restaurants Canada celebrated the 80^th anniversary of the RC Show for hospitality and foodservice professionals. Held annually at Toronto’s Enercare Centre, this year’s edition was their biggest show ever.

With the theme, “Fuel: Your potential, people, prosperity & passion,” the RC Show focused on empowering individuals and fuelling business success through innovation this year. Spanning over 350,000 sf, the show floor featured 1,300 exhibitors across 11 pavilions, such as the Black Experience, Ontario, Quebec, Indigenous, Innovation Alley and Beverages, to celebrate diverse communities and local innovations. While these pavilions have existed in the past, the ‘Buy Canadian’ movement has brought renewed focus on Canadian companies. An increasing sense of national pride and Canadians’ enthusiasm to invest in local businesses in order to fuel economic growth must have encouraged attendees to explore the rich array of Canadian-made goods that were on display at the RC Show.

The show floor didn’t showcase as many food manufacturers as in the past. The emphasis was more on technology in terms of ERP, automation, robots, ovens, culinary tools & equipment, packaging, third-party service providers like Door Dash, Skip the Dishes, Amazon, BDC, etc. Having said that, some food companies did exhibit at the RC Show for the first time this year, such as Big Mountain Foods, Rana, Kerry, Bee Maid Honey, Lavazza, Earth’s Own, Ardent Mills, KFI and Fairlee by Lassonde, which won the Best First-Year Booth award.

“We had a lot of products that were focused on what’s new in the kitchen, what would be great to help restaurants cut down on things that take more time,” shared Siena Di Cuia, marketing specialist, Restaurants Canada.

Trends driving the restaurant industry

One of the show’s highlights was a fireside chat with chef José Andrés, founder of World Central Kitchen, who spoke about how professionals can lead with purpose and thrive in an era of rapid transformation.

Shingo Gokan, founder of Fivesenses FZCO, shared tidbits on branding, adapting to new markets and balancing artistry with high-volume service. Michèle Boudria spoke about her role in building up McDonald’s Canada to make the right, bold decisions while navigating the complexities of leading a large-scale business in a dynamic industry.

“This year’s sessions focused on what you can do cost effectively. How can you fuel what you already have. How can you amplify what you already have in cost-efficient ways,” explained Di Cuia.

She gave the example of bars and shared how having a small food menu would help diversify their offerings, create new experiences for consumers and thus enhance their business.

In terms of trends, Di Cuia shared that innovation, sustainability and culture blenders were big drivers of growth in the restaurant industry. The tariffs didn’t impact the show, she added. While few U.S.-based companies did pull out of the show, several stayed on, she said.

“A certain aspect of their company may have pulled out, but there might be a portion of their company that had a Canadian part, so they shifted to make sure that was one of the forefront,” explained Di Cuia.

Besides the keynote and educational sessions, the show played host to seven competitions that shone a spotlight on Canada’s best and brightest chefs, pizza-makers, mixologists, baristas and shuckers. Congratulations to all the winners.

Next year, the RC Show will be held March 8-10 at the International Centre in Mississauga, Ont.