fbtechreview.comJULY - AUGUST 20256EDITORIALThe Future of Foodservice in a Changing MarketAs sustainability targets tighten and cost-efficiency becomes a priority, Canada's food and beverage industry is embracing technology to drive progress. From bottleless water coolers to cutting-edge point-of-sale (POS) systems and next-gen food service equipment, businesses are adopting solutions that streamline operations, cut costs and elevate the customer experience. Bottleless water coolers are gaining traction nationwide as a more sustainable alternative to traditional bottled water. These systems deliver clean, filtered drinking water while minimizing plastic waste and reducing expenses. Increasingly, they are becoming integral to corporate environmental strategies.In the restaurant sector, POS systems are rapidly evolving to meet the demands of high-volume transactions, customizable menus and real-time performance insights. The latest cloud-based platforms simplify workflows with built-in analytics, contactless payment support and easy menu management. Intuitive interfaces and integrated staff training tools further improve efficiency and employee satisfaction.Behind the scenes, food service equipment is undergoing a smart transformation. Today's innovations include IoT-enabled refrigerators, energy-efficient ovens and precision cooking tools that reduce food waste and ensure safety. These next-gen systems are designed to lower energy consumption, optimize food quality and reduce costs, empowering businesses to meet sustainability goals without compromising service.Canada's food and beverage sector is moving toward a future where innovation and sustainability go hand in hand. In this edition of Food and Beverage Tech Review Canada, we spotlight the companies leading change across bottleless water, POS, and food service technology.We also share expert insights on adapting to a rapidly evolving landscape. Huy Tran, national marketing director at Aburi Restaurants Canada, reveals how fine dining take-out responds to the rising demand for elevated at-home dining. Larry Williams, chief supply chain officer at Biscuitville Fresh Southern, highlights how the self-distribution model and real-time data tools help overcome supply chain disruptions.As the industry continues to transform, the integration of sustainable technologies, customer-first strategies and operational intelligence is shaping the next era of food service. We invite you to explore the innovations and expert perspectives in this edition and discover how your business can thrive in a future defined by smart, sustainable solutions.Kevin LoboManaging Editoreditor@fbtechreview.comEDITORIAL STAFFsales@fbtechreview.comeditor@fbtechreview.commarketing@fbtechreview.comEmailVISUALIZERSDisclaimer: *Some of the Insights are based on our interviews with CIOs and CXOsMANAGING EDITORKevin LoboFood & Beverage Technology Review Visit www.fbtechreview.comCopyright © 2025 ValleyMedia, Inc. All rights reserved. Reproduction in whole or part of any text, photography or illustrations without written permission from the publisher is prohibited. The publisher assumes no responsibility for unsolicited manuscripts, photographs or illustrations. Views and opinions expressed in this publication are not necessarily those of the magazine and accordingly, no liability is assumed by the publisher thereof.JULY - AUGUST 2025, Vol - 08, Issue - 01 (ISSN 2691-4077) Published by ValleyMedia, Inc. TO SUBSCRIBE TOAncel BlaiseAva GarciaDavies MedowsGiftson JoshuaOlivia SmithEdwin PaulJohnson HellerJoshua ParkerKenny peruzzi Vian IsaacTech no lo gy Sol ut ions t ha t dr iv e F&B indu st ry
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