An in-depth review on how Canadian foodservice operators are managing costs and equipment decisions.
We surveyed 250 Canadian foodservice and hospitality operators, in partnership with Leger, to find out what's really happening in their kitchens: where costs are rising, what equipment is holding them back, and the solutions that support their growth.
EconoLease has spent more than 35 years financing equipment for Canadian hospitality businesses. In that time, we've watched the same problem repeat itself: equipment becomes a bottleneck in a commercial kitchen, but operators cannot justify the cost to replace or upgrade equipment.
This is our first Hospitality Operator Report, and it takes a deeper look at the trends that shape this pattern.
What's inside
In spite of rising costs, 83% of operators still feel at least somewhat optimistic about the future
56% have delayed or cancelled an upgrade in the past 12 months because of cost
80% agree that the flexibility to upgrade equipment without a large upfront cost would allow their kitchen to run more smoothly
Cooking equipment is the #1 operational bottleneck for Canadian operators, followed by refrigeration
The full report breaks down startup costs, financing choices, rising expenses, equipment pain points, and what operators say would change their ability to invest.
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