Love On The Menu: Why Canadians Are Prioritizing Date Night Over Dining Out

While many Canadians are cutting back on restaurant spending due to rising costs, there’s one dining tradition they refuse to give up—date night. According to Square’s latest Canadian Quarterly Restaurant Report, one in 10 Canadians now reserve dining out exclusively for romantic evenings, proving that love and a good meal are still a perfect pairing.

At J’s Steak Frites in Toronto, owner Jad Sfeir has seen the shift firsthand, with more tables for two and fewer group bookings. We caught up with Jad to discuss this growing trend, how restaurants are adapting, and what it means for the dining scene in 2025. —Noa Nichol

• How have you personally observed the shift in dining habits at J’s Steak Frites? Are you seeing more special occasion diners than regular guests?

We’re definitely noticing a shift with our bookings. There’s been a decline in mid-sized parties of four to six people. Instead, most of our reservations are either for two people enjoying a date night, or for larger groups celebrating a special occasion.

• The report suggests that date nights are now a primary reason for dining out. Have you noticed any specific trends in how couples are dining—such as menu choices, spending habits, or dining experience preferences?

Our Menu is prix-fixe, which leads to easy date nights where couples don’t have to order multiple dishes or try to order what the other wants.

• With more people opting for casual restaurants over high-end dining, how has J’s Steak Frites adapted to these changing consumer habits?

We have a unique advantage given that we are a prix-fixe restaurant. Sure, people can always spend more on alcohol or order extra desserts, but they come in knowing exactly what the base cost is going to be, so they don’t have to worry about getting a huge bill at the end of the night.

• Despite cost concerns, consumers still crave great dining experiences. What are some ways your restaurant is creating value for guests while maintaining profitability?

For us, I truly believe that service is the difference between good and great. So we’re very committed to going the extra mile for our guests, making it a great experience, and welcoming back returning guests. For added value, we have a loyalty card where our regulars can get a free meal after seven visits.

• The data highlights an increase in automation and AI adoption in restaurants. Have you implemented any technology-driven solutions at J’s Steak Frites, and how have they impacted your business?

We are not sure this applies to us, we are a very classic restaurant with one item menu. Guests already know what they are having before the visit.

• With wages rising and inflation pressures, what strategies have you used to balance labor costs while ensuring an excellent dining experience?

Service is a big part of the dining experience. We keep the same standards and we are always a step above the market average.

• The Square report notes that many restaurant operators plan to raise menu prices in 2025. Have you considered price adjustments, and how do you approach pricing changes while maintaining customer satisfaction?

We tend to review our pricing once a year. If costs are on the rise, we try to absorb them  for as long as we can before adjusting our menu pricing.

• How do you see the future of full-service restaurants evolving in Canada? Do you think we’ll continue to see a shift toward more deliberate dining experiences?

The industry has been on a rollercoaster for the past five years, dealing with Covid shutdowns, economic uncertainty, inflation and now a looming trade war. So it’s natural that Canadians are cutting back spending where they can. But people still want to enjoy life, and a great meal at a great restaurant is one way to do this. I imagine people are going to continue to be more deliberate about how often and where they choose to eat for the next while, but economic challenges are cyclical. The hope is that when things settle down, people will start to go out more.

• What advice would you give to fellow restaurant owners navigating these changing consumer behaviors and economic challenges?

Keep up the quality of your food, and provide great, personalized customer service. You’d be amazed how much a warm greeting at the door can kick off a fantastic evening for your guests.

• Sometimes, in tough times, people turn to comfort food to feel a bit better; what’s your go-to comfort dish, restaurant order or recipe?

Nothing beats a great steak! That is definitely my comfort food.