Restaurant Equipment Trends in Canada 2025: What’s Changing and How to Act
See the top restaurant equipment trends shaping Canada in 2025 — from automation and energy efficiency to smart leasing programs. Learn what’s driving ROI for operators across Ontario and Atlantic Canada.
Restaurant equipment in Canada is evolving fast. Operators are balancing energy efficiency, automation, and health forward menus while facing tighter labour and margin pressures. Smart fryers, combi ovens, and self-cleaning coffee systems are leading the charge; cutting oil, time, and waste while boosting profit and uptime.
Here’s your go-to, data first guide to the top restaurant equipment trends in 2025. See what’s rising, what’s fading, and how to act on them.
What are the key restaurant equipment trends in Canada?
In 2025, Canadian foodservice operators are investing in energy efficient, smart connected, and multi-function commercial equipment. Labour shortages and sustainability goals are driving automation and predictive maintenance, while ROI focused menus are accelerating adoption of high efficiency fryers, combi ovens, and super automatic coffee systems.
Smart, connected kitchens. IoT-enabled equipment like Franke® super-automatic coffee machines and Henny Penny® combi ovens use telemetry to monitor uptime, track usage, and schedule maintenance remotely.
Energy efficiency + lower oil volume. Henny Penny®’s Smart Touch Filtration™ and Oil Guardian® systems can reduce oil use by up to 40%, saving operators thousands per year.
Multi-function versatility. Operators are replacing multiple single-use appliances with combi ovens, air fryers, and double-sided grills to optimize space and workflow.
Restaurant equipment trends & statistics (Canada, 2024–2025)
Industry size & jobs. Canada’s restaurant sector is valued at nearly $120B and employs ~1.2M people; RC also cites $26B in annual tax contributions.
Sales baseline. Food services and drinking places hit $8.3B in Dec 2024 (seasonally adjusted), the 5th consecutive monthly increase heading into 2025. (Statistics Canada)
Drive-thru performance pressures. The 2024 Intouch Insight Drive-Thru Study (1,651 mystery shops) highlights speed/accuracy as key competitive levers—core to equipment choices that improve throughput. (Intouch Insight)
Energy savings case for upgrades. ENERGY STAR® commercial fryers use 30–35% less energy vs. standard units; NRCan estimates savings of ~1,100 kWh/year (electric) or ~50 MBtu/year (gas) per fryer. (Natural Resources Canada)
Kitchen energy intensity. NRCan notes commercial kitchens use ~2.5× more energy per m² than typical commercial spaces; an electric fryer can exceed $1,000/year in electricity. (Natural Resources Canada)
Self-service momentum in hospitality. ~80% of travellers are open to staying at hotels with a fully automated front desk/self-service kiosk—a signal for broader guest self-serve adoption (e.g., lobby coffee). (Hotel Technology News)
Macromarket context (Canada). Retail food & beverage tailwinds supported late-2024 spending; inflation cooled to 1.8% (Dec 2024), shaping price sensitivity and ROI hurdles into 2025. (Reuters)
1) Smart automation is transforming Canadian kitchens
Restaurants in Ontario, Nova Scotia, and across Atlantic Canada are turning to automation to solve staffing and consistency issues. Self-monitoring fryers and combi ovens reduce labour needs and training time, while telemetry connects multi-site operations to real-time performance data.
Stat: Automation can cut labour time per order by 10–20%, freeing staff to focus on service and upselling.
Leading examples:
Henny Penny® F5 open fryers feature touchscreen automation and top-off filtration for longer oil life.
Franke® A-Series coffee machines manage recipes remotely for multi-location cafés and QSRs.
Taylor® grills auto-monitor cook cycles for precision and speed.
2) Energy-efficient and oil-saving equipment surges
Sustainability isn’t just environmental, it’s financial.
Canadian operators are prioritizing low-oil-volume fryers, air fryers, and high-efficiency combi ovens to protect margins while meeting ESG goals.
Henny Penny® Evolution Elite® open fryers use 40% less oil.
LightFry® oil-free air fryers eliminate oil entirely for healthier, lower-waste menus.
Combi ovens reduce cook times and power use by managing moisture and airflow precisely.
Result: Faster ROI (often 6–18 months), reduced waste, and consistent output.
3) Menu versatility drives equipment innovation
Menu diversification continues to shape buying decisions.
The most profitable items in Canadian restaurants remain those that balance speed, customisation, and low ingredient costs.
Rising crossover categories
Combi ovens handle roasting, steaming, baking, and rethermalizing.
Pressure fryers deliver high-volume fried chicken with locked-in flavour.
Air fryers meet growing demand for “healthier fried” menu items.
Soft-serve & slush systems convert beverage and dessert sales into high-margin afternoon traffic.
4) Leasing and rental programs protect cash flow
Operators facing capital constraints are turning to flexible financing models.
TFI Canada’s restaurant equipment leasing and rental programs let businesses acquire equipment affordably, without locking up working capital.
Lease-to-own options with fast approvals and flexible terms (12–60 months).
Rental programs for used or demo units with month-to-month or annual flexibility.
Eligible equipment: fryers, combi ovens, grills, soft-serve, slush, coffee, and air fryers.
5) Predictive maintenance and uptime monitoring
Unexpected breakdowns cost more than parts—they cost reputation and revenue. TFI Total Care helps operators prevent downtime with scheduled maintenance, priority dispatch, and OEM-certified service.
All service calls and PM visits included.
OEM parts only, with no overtime charges.
Year-round technician training and feedback loops.
For large QSR and convenience operations, predictive service data ensures uptime across dozens of locations.
6) Used and certified equipment stays in demand
Sustainability and savings align through the used restaurant equipment program. Every pre-owned unit is fully cleaned, tested, and sold with warranty coverage.
One-year parts & labour warranty.
Up to 50 % off new pricing.
Inventory: fryers, ovens, grills, coffee, soft-serve, and slush machines.
Buying certified used helps startups and independents equip kitchens with premium brands at a fraction of the cost.
7) What’s next for restaurant equipment in Canada
Looking ahead to 2026, expect:
Greater connectivity between kitchen systems and POS analytics.
Wider use of self-cleaning fryers and steamers.
Broader adoption of AI-assisted recipe programming.
Continued movement toward low-oil, low-waste cooking platforms.
Restaurant Equipment Trends in Canada: Summary Table
Trend | Why it matters | Recommended TFI Canada solutions |
|---|---|---|
Automation & telemetry | Cuts labour + training time | |
Energy-efficient cooking | Reduces power & oil costs | |
Multi-function design | Frees space + menu versatility | |
Leasing & rental models | Preserve cash flow | |
Predictive maintenance | Maximizes uptime | |
Certified used equipment | Lower cost, eco-friendly |
FAQs
Which trend is currently emerging in the restaurant industry?
Automation and predictive maintenance are leading trends, along with flexible leasing and energy-efficient cooking solutions. Smart fryers, combi ovens, and telemetry-enabled coffee machines are reshaping Canadian kitchens.
What is the most profitable item at a restaurant?
Fried chicken, soft-serve, slush, and espresso-based beverages top profitability rankings—each offering 70–80% gross profit when paired with the right equipment.
What is the trend in the F&B industry?
The F&B industry is shifting to smart, efficient, and margin-safe operations. Expect wider use of multi-function equipment, telemetry for remote monitoring, and low-oil or oil-free cooking to cut waste and utility costs. Operators are also protecting cash flow with leasing or rentals instead of large upfront purchases. For menus, high-margin beverages and desserts are growing, supported by super-automatic coffee systems and commercial soft-serve or slush machines.
What menu item has the highest profit margin?
Desserts and beverages—particularly soft-serve, milkshakes, and coffee—have the highest margins in Canada, often above 70%, due to low ingredient costs and high perceived value.
What are the three trends that are having an impact on the hospitality industry?
Automation and consistency: Super-automatic coffee, two-sided grills, and programmable fryers reduce training time and keep quality steady across sites.
Efficiency and sustainability: Low-oil-volume fryers, oil-free air fryers, and combi ovens lower oil and energy use, often saving thousands annually.
Flexible ownership models: Leasing, rentals, and certified used gear let hotels and venues upgrade quickly while preserving working capital, especially for seasonal or renovation cycles.
What competitive trend is happening right now in the fast food industry?
QSR brands are competing on speed plus premium attach. That means faster cook cycles with smart fryers and grills, consistent barista-style beverages from super-automatics, and profitable add-ons like soft-serve and frozen beverages. Chains are standardising equipment platforms to enable rapid LTOs, while financing and maintenance subscriptions keep units online and rollout-ready. The winners pair drive-thru and digital ordering with equipment that delivers throughput, low waste, and high-margin upsells.
Conclusion
The 2025 Canadian restaurant equipment landscape is defined by automation, versatility, and ROI. Smart fryers cut oil, combi ovens handle multiple functions, and telemetry ensures uptime across networks.
TFI Food Equipment Solutions supports operators in Ontario and Atlantic Canada with sales, leasing, rentals, certified used equipment, and 24/7 service.
Equip your business for 2026: book a consultation or quote today.
Nicole Camposeo-Cheung is the Director of Marketing, People & Culture at TFI Food Equipment Solutions, Canada’s leading provider of premium commercial foodservice equipment. She combines her expertise in business management and fashion arts to foster a dynamic, innovative, and people-centric corporate culture. Passionate about empowering teams, building strong client relationships, and driving growth through creativity and collaboration, Nicole plays a key role in shaping TFI’s brand and workplace culture. She also shares her industry expertise and insights through the TFI blog, helping foodservice professionals stay informed about the latest trends, best practices, and innovations in commercial food equipment.
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