goodwordNotes for owners who keep their own keys.
Local trends, marketing tear-downs, and plain-English guides for restaurant and contractor owners — the business intelligence behind what's working in your neighbourhood.
Why all-you-can-eat Korean fried chicken is getting attention in Vancouver — and how to price it
AYCE Korean fried chicken works because it feels rare, value-heavy, and easy to film. Here is what it is, why it is moving, and how to keep the math sane.
Read →Why cheap Vietnamese noodle bowls and bánh mì are catching on in Vancouver — and how to price them
Vancouver diners want lunch that feels full, travels well, and still lands under $20. These Vietnamese staples do that better than most.
Read →Why H‑E‑B butter tortillas are surging on Texas menus — and how to price them
A Texas grocery staple has become a menu signal. Here’s what it is, why it’s hot, how to make a simple version, and how to keep the margin intact.
Read →Why lobster rolls are showing up on Vancouver menus — and how to price them
A lobster roll looks simple. It is. That is also why it can work as a premium special if you keep food cost tight and watch the margin.
Read →Why old-fashioned milkshakes are showing up on Vancouver menus — and how to price them
Classic diner shakes are getting attention again in Vancouver. Here’s what they are, why they’re working, and a simple way to price them without giving away the margin.
Read →Why Michelin-recognized udon bowls are showing up on Vancouver menus — and how to price them
Udon is moving from niche comfort food to a real menu driver in Vancouver. Here is what it is, why it is rising, and how to price it without guessing.
Read →Why handmade customizable pasta is showing up on Vancouver menus — and how to price it
Fresh pasta with choose-your-own sauces is getting traction because it feels crafted, travels well, and can still land in the mid-teens if the portions are disciplined.
Read →Why bullet train sushi is showing up on Vancouver menus — and how to price it
The format sells a meal and a show. In Vancouver, that matters. Here is what it is, why it is getting attention, and how to keep the margin intact.
Read →Why elevated breakfast sandwiches are showing up on Vancouver menus — and how to price them
Gen Z wants portable, photogenic, worth-it food. In Vancouver, that keeps pushing the elevated breakfast sandwich to the front of the menu.
Read →Why Roman-style sandwiches and pizza slices are surging on Vancouver menus — and how to price them
Roman-style sandwiches and pizza slices fit Vancouver’s lunch rush, travel-led tastes, and value pressure. Here’s what they are, why they’re showing up now, and how to price them without guessing.
Read →Why borbor is surging on Vancouver menus — and how to price it
The Cambodian rice porridge is moving from chef special to menu trend. Here is why Vancouver diners are noticing it, how to make a simple version, and how to price it without losing margin.
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