Published Date

July 27, 2020

The COVID–19 crisis upended our daily lives at a dizzying speed and the resulting global lockdown has dramatically affected consumer behaviour. Restaurants, hotels, casinos, and sporting venues have stood empty for months, as Canada’s hospitality sector has been one of the hardest hit by the coronavirus.


Launched today, Deloitte’s report, called The future of hospitality, explores how the Canadian hospitality sector will have to reinvent and adapt to survive with safety as the number one priority for Canadian consumers, who are seeking a stress-free experience and consistency in health and safety protocols.


Deloitte has recognized four key consumer driven trends, which will reshape the hospitality sector now during stages of the reopening of the economy and for the post-pandemic world.


Trust will be essential

Canadians will remember the companies that paid attention and took care of them. Businesses must be transparent and communicate the steps taken to keep customers and employees safe and demonstrate how they’re living up to those commitments at every point of interaction. The COVID-19 crisis has seen rapid acceleration of technology, offering a launch pad for hospitality businesses to embrace and offer digital technologies to their customers. With only one in three (34 percent) Canadians feeling safe going to a restaurant, the importance of technology such as self-check-ins, app-based services, and augmented or virtual reality is vital for survival.


Reimagine and reinvent the customer experience

Having a pulse on consumers’ changing behaviours will be crucial for the hospitality sector’s ability to uncover opportunities to recover and thrive. With merely 15 percent of Canadian consumers saying they feel safe attending in-person events and only about 3 in 10 (29 percent) feeling safe staying in a hotel, consumers expect more from the sector and are unwilling to make sacrifices when it comes to health and safety. Hotels must reinvent in order to own the staycation space and rebuild the sector by targeting close-to-home tourists.


Re-evaluating the priority list

The COVID-19 crisis seems to have prompted Canadian consumers to re-evaluate their overall spending priorities, with pre-pandemic must-haves now seen as nice-to-haves—at best. According to Deloitte’s State of the Consumer Tracker, over the next four weeks Canadian consumers expect to spend about half (51 percent) as much on travel, 15 percent less on restaurants and takeout, and 14 percent less on entertainment compared to the previous four weeks.


A recovery like no other

Hospitality businesses will need to manage the operational realities of the new normal by investing in technology, building a more agile workforce and identifying new sources of supply for the products or services their customers rely on. From smart phone apps and non-invasive thermal scanning tools to promote safety and alleviate operational burdens – technology will play a pivotal role in the survival of the hospitality sector in adapting to consumer behaviour changes and demands.

Published Date

July 30, 2020

The Echlinville Distillery is celebrating Belfast Whiskey Week with the launch of the second Cask Strength release of its iconic Dunville’s PX 12 Year Old Single Malt.

Dunville’s PX 12 Year Old Cask Strength Single Malt Irish Whiskey is finished in Pedro Ximenez sherry casks. Cask 1326 is bottled at 57% abv and limited to just 310 bottles. It will be available from The Echlinville Distillery online shop at online at from 9am on Saturday 1st August, priced at £112.

News of the release comes as Dunville’s, ‘The Spirit of Belfast’, introduced its latest addition, alongside some as yet unreleased whiskeys, during a series of tastings for Belfast Whiskey Week.

Dunville’s brand ambassador Jarlath Watson said: “This is the second Cask Strength expression of our award winning 12 Year Old PX whiskey, the first cask strength bottling sold out within a few hours of its release in February 2020.

"This second release is right up there with our first one, perhaps even better. The intensity of those candied citrus sweets, apple strudel, crème brulée, dark stone fruits and Christmas spices is immense, yet this whiskey is magnificently poised, with those PX oak cask influences perfectly balanced against the higher cask strength alcohol content.

“Dunville’s is the ‘Spirit of Belfast’ and we are delighted to introduce this release during Belfast Whiskey Week, which has seen the Irish whiskey family come together like never before for an online celebration of the best of Irish and world whiskeys.

“Belfast was once at the heart of Ireland’s whiskey industry, so it’s fitting that Belfast Whiskey Week should bring the focus of the Irish whiskey community back to a city whose association with the spirit has been somewhat forgotten over the years.

“By the end of the 19th century, Ireland was producing around 14 million gallons of whiskey per year. A disproportionate amount of that was distilled in Belfast, and much of that by Dunville’s.

“Founded in Belfast in 1808, Dunville’s quickly became one of the world’s most famous whiskeys. Dunville’s employed hundreds of people, constructed housing for their workers on the aptly named Excise Street, Distillery Street and Dunville Street, built Belfast’s first public park - Dunville Park on the Falls Road - and even founded a football club, Distillery FC, which we are proud to still have links with today.

“Dunville’s legacy can be found throughout Belfast. This is our whiskey and our city, so we are proud to celebrate Belfast Whiskey Week by unveiling the latest release from our Single Cask Series, which showcases the very best whiskeys from the Dunville’s warehouses.

“When we revived the Dunville’s Whiskey brand in 2012 we did so with the promise not to compromise in our desire to produce the finest whiskeys conceivable. The Single Cask Series is the embodiment of that ethos and has been very well received within the Irish Whiskey community. We hope PX Cask 1326 will be met with the same enthusiasm.

“We firmly believe this release, and those to follow in the coming months, will further enhance Dunville’s reputation and help us put this city and The Spirit of Belfast firmly back on the world whiskey map.”

For more information visit

Published Date

Minneapolis, MN – As people learn about what causes the spread of bacteria and contagions, dine-in guests at fast food restaurants are ready to tap and wave their way into contactless commerce.

The onset of COVID-19 was met by many ambitious operators who made quick and nimble changes to their operations as businesses shifted to 100% drive thru and curbside pickup. Once that settled, new discussions around accommodating social distancing while limiting the spread of the virus began to surface. The big question? What happens when we reopen dining rooms?

New research reveals that guests frequenting QSR and fast casual restaurants have definite preferences when it comes to contactless technology. In a study conducted late April and early May, results show little doubt that guests returning to dining rooms expect changes that include touchless controls.

The independent, blind study was conducted by Axiom Marketing in Bloomington, Minnesota, and commissioned by Compaction Technologies, Inc. (CTI), manufacturer of Original ecotrash® front-of-house trash compactors, which are found in thousands of fast food dining rooms, mall food courts, cafeterias, and other high-volume facilities throughout the U.S. CTI’s products all use contactless technology.

In early-April, CTI Chief Executive Officer Jeff Tolke and his team began seeing articles about how restaurants will change when the doors reopen. Articles mentioned the many contactless options available today, including ordering, payment and paper towel dispensers. What was missing was any mention of contactless trash disposal.

“Despite being in thousands of restaurants across the country, the contactless discussion around how to reopen dining rooms did not address trash disposal,” Tolke said. “We started thinking maybe people accept the status quo because they don’t know any other options. When we talked with operators, it confirmed our hunch. They thought they’d addressed everything, but many had not considered the trash. That’s when we commissioned the study, and the results jumped off the page at us.”

  • More than 71% of respondents said they are Definitely Interested or Interested in contactless payment systems
  • Nearly 47% of guests are Definitely Concerned or Concerned about the use of table markers at fast food restaurants
  • 41% are Definitely Concerned or Concerned about using trash cans on their next fast food visit

When presented with an alternative, guests had this to say about trash disposal:

  • 76% are Definitely Interested or Interested in contactless trash compactors

Air dryers in restrooms were preferred by 59% of respondents, who answered Definitely Interested or Interested. That surprised Tolke and his team given research showing air dryers can spread disease through forced air circulation. But, when guests were presented with the alternative of contactless dispensers and traditional trash cans for disposal, 71% preferred this method of hand drying. The results jumped to an incredible 78% Definitely Interested or Interested when contactless dispensers and contactless paper towel disposal were offered.

Not only do guests prefer these technologies, Tolke says, “they’re sustainable alternatives to what’s commonly used. Contactless trash compactors compress eight bags of trash into one, which translates to 85% fewer trash bag changes, and a 90% reduction in trash bag use. Fewer trash bags means lower dumpster volume and less trash hauling cost. It also means staff has more time for other tasks, like helping customers.”

CTI is making the complete study results available to anyone who would like to see the full results, including opinions on ordering kiosks vs. at the counter, and demographics of survey participants. Email the company to request a copy at: This email address is being protected from spambots. You need JavaScript enabled to view it..


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