I worked on Deconstructing the Concept while an intern at Technomic. I highlighted key factors for up-and-coming restaurants.

1. © 2017 Technomic Inc., Canadian Foodservice Digest TM
CANADIAN
TM
FOODSERVICE
DIGEST
What’s Inside?
02
03
09
10
11
12
INDUSTRY NEWS
INDEPENDENT FOCUS
MENU STANDOUTS
TRENDING ON MENUS
BAR SPOTLIGHT
DECONSTRUCTING THE CONCEPT
June 2017

2. © 2017 Technomic Inc., Canadian Foodservice Digest TM
It’s no secret that foodservice has evolved
in recent years to meet the needs and
desires of millennials. But now operators
are shifting attention to a younger
generation with growing spending power
and emerging influence—Gen Z.
Born between 1993 and 2003, Gen Z
comprises about 13% of the Canadian
population. In terms of life stages, many are
still receiving their high school or
university education, while older Gen Zers
are just starting to enter the workforce. As
this generation matures and grows its
spending power, it’s crucial for operators to
know Gen Z’s key dining preferences.
Let’s look at Technomic’s latest Canadian
Generational Consumer Trend Report for
what drives Gen Z’s foodservice purchases.
Clean Eating: Over three-quarters of Gen
Zers are likely to purchase items described
as clean. Further, Gen Zers are more
willing to pay extra for clean food than
other generations. Hormone-free,
preservative-free and organic claims are
among the clean-label attributes that Gen
Zers say encourage restaurant purchases.
Better Ambience: Nearly three in 10 Gen
Zers (29%) prioritize ambience and decor
at LSRs, a higher proportion than for all
other generations. Tabletop ordering,
interactive music and other technology can
greatly increase the appeal of a restaurant
for today’s youth. Services such as
tableside preparations and communal
dining can also enhance the ambiance for
these social diners.
Blurred Dayparts: Nearly eight out of 10
Gen Z consumers (78%) enjoy breakfast
foods at nontraditional times. Snacking
occasions are also on the rise as younger
diners want access to around-the-clock
foodservice options.
Unique Flavours: Nearly two-thirds of
Gen Z consumers (64%) like to try new
flavours. As the most ethnically diverse
generation, Gen Zers often seek out global
options that feature authentic and fusion
preparations and ingredients. LTOs that
showcase worldly sauces and condiments
can deliver new flavour experiences and
drive repeat traffic.
Customization: The ability to build a meal
to their liking is key for Gen Z compared to
other generations, as half of Gen Zers agree
that customization is important when
choosing a restaurant. Operators can cater
to this significance by offering build-your-
own options and condiment stations, and by
varying portion sizes on the menu.
While Gen Zers are still in the process of
forming their dining attitudes and
preferences, operators who address this
generation’s current demands are laying the
groundwork for winning Gen Z’s loyalty as
it enters the workforce and builds spending
power in the near future.
Laying the Groundwork for Gen Z Loyalty
By Patrick Noone,
Executive Vice President
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3. © 2017 Technomic Inc., Canadian Foodservice Digest TM
INDUSTRY NEWS
Menu Development
Arby’s Canada brought back its
Orange Cream Shake for a limited
time.
Bier Markt added sharing boards to its
menu. The Markt Sharing Boards allow
guests to customize a sharing board
with over 30 menu items, each of
which comes with a suggested beer
pairing. Selections include charcuterie
items like Finochietto Salumi and
Venetian Coppa; seafood items such as
Tuna Poke and Peri Peri Shrimp;
superfood selections like Maple
Roasted Beet Carpaccio and Crispy
Curried Chickpeas; cheese items like
Triple-Cream Brie and Stilton Blue
Cheese; fan favourites like Gouda
Bombs and Bavarian Pretzels; and
sausages with flavours like Kimchi and
Smoked Kielbasa. The boards are
available with three, five, seven or nine
items, and are served with grilled bistro
bread, a Markt pickle jar and house
mustard. Each of the items are also
available to order a la carte.
Booster Juice rolled out the Caribbean
Dream smoothie. The beverage is a
blend of O.N.E. coconut water, coconut
milk, bananas, pineapples, mangos and
vanilla frozen yogurt.
Burger King Canada launched new
cheesecakes. The chain introduced the
Oreo Cookie Cheesecake, featuring an
Oreo cookie crust and cheesecake
filling with Oreo pieces topped with
crushed Oreos and icing, and the New
York Style Cheesecake with traditional
cheesecake served on a graham cracker
crust.
Carl’s Jr. Canada introduced the
Poutine Thickburger. It features a
100% Angus beef patty, fries, cheese
curds, poutine gravy, peppercorn bacon
and potato chips on a brioche-style bun.
Dairy Queen Canada debuted its May
Blizzard of the month. Inspired by the
movie “Guardians of the Galaxy Vol.
2,” the Guardians Awesome Mix
Blizzard featured vanilla soft serve
blended with caramel, chocolate
chunks and mini brookies—brownies
and cookies baked together.
Jungle Jim’s Bar & Eatery offered a
limited-time Eat Your “Face-Off” Chili
Fest menu, which included “Hat Trick”
Chili Cheese Nachos, topped with
mixed cheese, jalapenos, red and green
peppers, corn, black beans, Tex-Mex
chili, tomatoes and sour cream;
“Breakaway” Chili Cheese Burger,
featuring a 6-ounce beef patty topped
with barbecue sauce, cheddar, Tex-
Mex chili, onion rings and chipotle
mayonnaise, served on a brioche bun
with home fries; “One-Timer” Taco
Salad, made with a crispy tortilla bowl
filled with lettuce, red and green
peppers, corn and black beans, topped
with tortilla strips, Tex-Mex chili,
mixed cheese and sour cream; “Slap
Shot” Chili with Grilled Cheese ‘N’
Bacon Sandwich; and “Slap Shot”
Chili. Guests who ordered any item off
the menu received a pin that they could
enter online for the chance to win a trip
to a Stanley Cup Final game. The
contest ended April 30.
McDonald’s Canada debuted the Oreo
Cookie Coffee Iced Frappe. The
beverage features coffee blended with
ice and Oreo cookie pieces, topped
with whipped cream and more Oreo
cookie pieces.
McDonald’s Canada rolled out the
Caramel Brownie McFlurry for a
limited time. It features vanilla soft
serve swirled with chocolate brownie
pieces and caramel sauce.
The Old Spaghetti Factory launched a
Four Cheese Chicken & Artichoke
Flatbread featuring chicken breast,
artichoke hearts, cream cheese,
mozzarella, cheddar and Parmesan. The
chain is also promoting its Bam Bam
Shrimp.
Olive Garden Canada launched Giant
Stuffed Pasta. The limited-time
oversized pasta is available in four
varieties: Seafood Giant Manicotti,
featuring manicotti pasta filled with an
Italian cheese blend, topped with
shrimp, mussels and seafood Alfredo
sauce; Three-Meat Giant Manicotti,
made with manicotti pasta filled with
an Italian cheese blend, topped with
braised beef, meatballs, Italian sausage
and Alfredo sauce; Chicken Florentine
Giant Stuffed Shells, featuring pasta
shells filled with an Italian cheese
blend, served over spinach and topped
with grilled chicken, Alfredo sauce and
breadcrumbs; and Three-Cheese Giant
Stuffed Shells, made with pasta shells
filled with an Italian cheese blend,
topped with marinara sauce. Each of
the dishes also includes unlimited
garden salad and breadsticks.
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4. © 2017 Technomic Inc., Canadian Foodservice Digest TM
Pizza Delight launched new nachos.
Varieties include Srira-Chos with
nacho chips, Sriracha donair sauce,
diced onions, tomatoes, bacon, ground
beef, Tex-Mex cheese, hot pepper rings
and chicken wings; Super Donair
Nachos with nacho chips, diced onions,
tomatoes, donair meat, pepperoni, Tex-
Mex cheese, sweet barbecue sauce and
shredded lettuce; and Greek Veggie
Nachos with nacho chips, red onions,
mushrooms, green peppers, tomatoes,
black olives, shredded spinach, Tex-
Mex cheese, crumbled feta cheese and
barbecue sauce.
Presse Cafe rolled out Thai Meal
Soup. The new dish features fresh
vegetables and rice vermicelli and is
available in three varieties: vegetarian,
chicken and beef.
Prime Pubs plans to source local and
ethical ingredients. The company
launched a new menu, Bold New Food
Promise, featuring ingredients sourced
from responsible Canadian farms.
Prime Pubs adjusted its supplying
partners to source its steak and beef
from Canadian farms that raise cattle
without antibiotics, hormones or
steroids; chicken from open-roof barns;
cod from sustainable Ocean Wise-
certified suppliers; eggs from cage-free
hens; and french fries made from 100%
Canadian-grown potatoes. New items
on the menu include lentil soup, a
bacon burger, steak and fries, a double-
stacked cod sandwich, fish tacos,
Waffle’d Up chicken fingers and
chicken tacos.
Robin’s Donuts debuted a Smoked
Ham & Swiss Pretzel Bagel Sandwich
featuring smoked ham, Swiss cheese,
tomato, lettuce and honey mustard on a
pretzel bagel.
Starbucks Canada launched seasonal
Frappuccinos. The chain debuted the
Midnight Mint Mocha Frappuccino,
made with extra-dark cocoa blended
with coffee, milk and ice, infused with
mint sugar crystals, cut with a layer of
whipped cream and topped with more
whipped cream and dark cocoa.
Starbucks Canada also returned the
S’mores Frappuccino.
Taco Bell Canada rolled out a new
menu item. The chain launched the
Cheetos Flamin’ Hot Crunchwrap
Slider, made with seasoned beef, nacho
cheese, shredded cheese and Flamin’
Hot Cheetos, all wrapped in a flour
tortilla. To promote its new menu item,
Taco Bell Canada is offering a coupon
on its website for a free Cruchwrap
Slider with the purchase of any combo
priced at $6.49 or more. The offer ends
July 2.
Tim Hortons launched the Turkey
Jalapeno Jack Sandwich. The limited-
time sandwich features turkey, lettuce,
tomato, jalapeno jack cheese and honey
mustard on a baked croissant.
Expansion
Arby’s Canada plans to open 10 new
units. The restaurants are slated to
debut over the next three years, with
five units launching in Calgary,
Alberta; four in Vancouver, British
Columbia; and one in Edmonton,
Alberta.
The Chopped Leaf is expanding its
footprint. The chain opened four new
restaurants in the Palisades
neighbourhood in Edmonton, Alberta;
in the Ladner and Northern Delta
communities of Delta, British
Columbia; and at Simon Fraser
University in Burnaby, British
Columbia.
Earls Kitchen + Bar plans to debut in
Texas. The restaurant, set to launch in
Plano in June, will feature a patio and a
large bar area.
Joey Restaurants is expanding in
Vancouver. The chain intends to debut
a waterfront restaurant in the Lonsdale
Quay Market on the North Shore. It
will feature two patios with a sliding
glass wall, a larger central bar and a
theater-style kitchen. The restaurant is
set to launch in 2018.
Pizza Hut Canada plans to expand in
Eastern Canada. The chain inked a
development deal with Franchise
Management Inc. under which FMI
agreed to purchase 38 existing
restaurants in Quebec and the Greater
Ottawa/Kingston region in Ontario as
well as add new “DelCo” (delivery and
carryout) model stores over the next
five years.
Taco Bell Canada plans to launch a
new concept and sell alcohol. The new
restaurant concept will look more
upscale and feature local artwork on
the walls, have an open kitchen, sell
beer and serve larger servings of some
dishes so customers can share. The
concept is similar to Taco Bell’s
Cantina concept in the U.S., which
began in 2015 and sells beer, wine,
sangria and frozen alcohol drinks at six
locations. The first of the new units is
slated to debut in Toronto this season.
A majority of the 11 Taco Bell Canada
locations opening in 2017 will serve
alcohol, and a unit in Saskatoon,
Saskatchewan, will begin testing frozen
drinks like margaritas, with a potential
rollout to other locations if there is
enough demand. The company will
also consult with current franchisees
who are interested in renovating their
restaurants and applying for an alcohol
license. This comes as part of the
chain’s plans to triple in size to 700
locations over the next five to 10 years.
Taco Bell Canada currently operates
170 restaurants across the country.
INDUSTRY NEWS
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5. © 2017 Technomic Inc., Canadian Foodservice Digest TM
Thai Express debuted in the U.S. The
chain opened a unit in Bloomington,
Minn., in the Mall of America. Thai
Express intends to open additional
restaurants in the U.S. in the upcoming
years.
Thai Express and Sushi Shop plan to
expand in the U.S. Parent company
MTY Food Group Inc. signed an area
developer agreement in Florida with
2Stix Franchising Group LP. In the
U.S., Sushi Shop operates under the
Ginger Sushi Boutique banner.
Noteworthy
Harvey’s launched a coupon deal. The
Premium 2 Can Dine for $12.99 coupon
included two regular sides, two 20-ounce
soft drinks and a choice of any two of the
following menu items: Quarter Pound
Angus Burger, Double Original or
Double Veggie Burger. It was valid
through April 30.
Kelseys Original Roadhouse promoted
a Patio Feeling contest. Guests could visit
the chain’s website and fill out an entry
form for the chance to win a $50
restaurant gift card and a Corona
paddleboard. The contest ended May 22.
KFC Canada offered a Mother’s Day
promotion. The chain rolled out a
limited-edition bucket that had a special
lid that allowed guests to record a
message for Mother’s Day. The lids were
available at participating locations on
May 14.
McDonald’s Canada brought back its
Summer Drink Days promotion. The
limited-time deal offers any small
McCafe Real Fruit Smoothie for $2, a
small McCafe Frozen Real Lemonade for
$1, a small or medium iced coffee for $1,
any small McCafe Iced Frappe for $2 or
any size fountain drink for $1. The chain
is promoting the deal on social media
using the hashtag #SummerDrinkDays.
MTY Food Group Inc. acquired
Giorgio Ristorante and Le Steak Frites.
One of the company’s subsidiaries
acquired the assets of both chains for an
estimated $0.3 million. There are
currently six Giorgio Ristorante units and
nine Le Steak Frites St-Paul restaurants in
operation. The vice president for the
Madisons operations, Gilles Pepin, will
be leading the two new brands, which
will be headquartered at MTY’s head
office in St-Laurent, Quebec.
MTY Food Group Inc. entered into an
agreement to purchase the assets of The
Works, which currently operates 27
restaurants, four of which are corporately
owned. The estimated $8 million deal is
expected to close in June. The Works’
current president, Bruce Miller, will
continue to lead the brand following the
transaction and The Works’ headquarters
is expected to remain in Oakville,
Ontario.
New Orleans Pizza rolled out a contest.
Guests who placed an online order could
fill out the online registration form on the
chain’s website for the chance to win a
trip for two to Las Vegas, valued at
$1,000. The contest ended May 12.
Pizza Hut Canada is offering a Game
Day Meal deal. The special includes two
12-inch medium pizzas, 14 Boneless
Bites in a choice of sauce, two dipping
sauces and a 2-liter drink for $32.99. The
offer is available for online orders only.
Pizza Pizza is offering a 50th anniversary
promotion. For a limited time, guests can
purchase a small, medium or large pizza
with three toppings and a dipping sauce
for $11.11.
Quesada Burritos & Tacos promoted a
Cinco de Mayo promotion. From May 1-
5, the chain offered large burritos for $5.
The Second Cup Ltd.’s CEO has left the
company. Alix Box stepped down from
his role as CEO and director. Garry
MacDonald has been appointed interim
CEO.
Second Cup Coffee Co. promoted its
new iced coffee. Guests could purchase a
medium cup of the chain’s new Flash
Cold Brew Coffee for $2 every Friday
through May 26.
Starbucks Canada launched a
Frappuccino Happy Hour. From May 5-
14, guests could purchase any size and
flavour of a Frappuccino beverage for
half price from 3 to 6 p.m.
Waves Coffee House launched an app
with online ordering. Guests can
download the app to their phone, tablet or
desktop via iTunes or Google Play. To
promote its new app, the chain is offering
$2 off a first website or mobile app order
of $10 or more for a limited time.
The Works promoted National Burger
Month. During the month of May, fans
could check the chain’s Facebook page
for posts with instructions on how to win
prizes like free food, The Works-branded
items and more.
INDUSTRY NEWS
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6. © 2017 Technomic Inc., Canadian Foodservice Digest TM
FOOD:
• Fish & Chips—one piece of fried basa, haddock or
cod, served with chips, coleslaw and tartar sauce
• West Coast Manilla Clams—steamed in green
chimichurri
• Fondant & Fish Double Down—a battered and
fried piece of fish between two potatoes with
housemade bearnaise and tartar sauces
• Sides—Kennebec Chips; Buttery Baby Potatoes;
Fried Brussel Sprout Bubble & Squeak; Steamed
Asparagus; Green Beans, Snap Peas & Broccoli;
Coleslaw; Loaded Mashed Potatoes; and Mushy Peas
SAUCES:
• Specialty Sauces—available varieties include Tartar
Sauce, Bearnaise Sauce, Green Tomato Chimichurri,
Sweet Chili, Garlic & Herb Butter, Curry Sauce and
Jalapeno Mayo
DESSERT:
• Pudding—available varieties are Chocolate Neptune
with flourless chocolate cake and Earl Grey ice
cream; Banoffee Pie with toffee, banana and whipped
cream; and Blancmange, a milk, lemon and
cinnamon pudding
GRANDIN FISH
’N’ CHIPS
Edmonton, Alberta • grandinfish.ca
I N D E P E N D E N T F O C U S
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7. © 2017 Technomic Inc., Canadian Foodservice Digest TM
7
DINNER
Sushi Shop launched a sushi burrito lineup.
Varieties include Spicy Shrimp & Mango,
Salmon & Crab, Tuna & Salmon, Spicy Tuna
& Mango and Salmon & Shrimp Tempura.
Ingredients vary by variety, but each burrito is
a serving size equivalent to 12 Sumomaki
pieces. Sushi burrito prices range between
$11.95 and $13.95.
BREAKFAST
Ben & Florentine added new Philly
Crepes to its menu. The morning offering
features crepes filled with eggs, Philly
steak, American cheese, caramelized
onions and portobello mushrooms, served
with home fries.
LUNCH
Smoke’s Poutinerie introduced a new variety in its
International Poutine lineup—Jamaican Jerk Poutine. The
limited-time offering features cheese curds, jerk sauce, red
peppers and grilled chicken. The next poutine to join the
lineup was Ohhhh Canada Poutine, introduced on June 5.
MENU
STANDOUTS

8. © 2017 Technomic Inc., Canadian Foodservice Digest TM
LEADING FISH ENTREES
Salmon is among the top fish entrees on Canadian menus, according
to Technomic’s MenuMonitor database. Frequently billed as a
healthy option, salmon easily adapts to a variety of flavours, ranging
from Southern barbecue to Asian teriyaki to Indian tikka.
Alternatively, fish and chips is also a popular option on menus. This
indulgent, fried classic is a staple at restaurants, with some operators
even giving the dish their own twist with housemade batters or
dipping sauces. For example, The 3 Brewers menus its Beer
Battered Fish and Chips, featuring cod dipped in a housemade
blonde beer batter, and ABC Country Restaurant offers a Pacific
Cod and Chips in a housemade Steamworks beer batter.
Also on the list is cod. This fish, available year round, is frequently
sourced from within Canada, such as Ottawa, Ontario-based
Beckta’s Blue Cornmeal-Coated Fogo Island Cod and Toronto-
based Canoe’s Newfoundland Cod. This variety of fish is also
prepared in a variety of ways, such as fried, grilled, pan-seared and
poached.
TRENDING ON MENUS
439 or 24.2%
378 or 20.8%
229 or 12.6%
111 or 6.1%
74 or 4.1%
Other Fish Dish
Salmon
Fish & Chips
Cod
Bass/Sea Bass
Base: Q1 2017—1,816 items on 554 restaurant menus
Source: Technomic’s MenuMonitor
8

9. © 2017 Technomic Inc., Canadian Foodservice Digest TM
9
• Pollenator—pisco, pollen, bitter bianco, Lillet Blanc,
chamomile and Haskap bitters
• Treebeard—Douglas fir gin, oaked rye, cedar, birch
sap and alderwood-smoked tea
• What The Flower—gin, electric daisies, cherry
blossom tea, lemon, ginger and cardamom
• Can’t Beet a Root—aged rum, carrot, yellow beet,
ginger, lemon and kale
• Poetry in Motion—vodka, grapes, elderflower,
rhubarb, lemon and bubbles
• B&T—gin, Fino sherry, tonic, botane tincture,
rosemary, lemon and mezcal mist
• Deep Cove—-island gin, sea buckthorn and blue algae,
served in a glass within a piece of drift wood
• Candy Cap Magic—mushroom rye, vermouth and
spiced maple, served in a glass garnished with moss
• Merguez Sausage—with cauliflower puree, pickled
cauliflower and greens
• Crispy Pork Belly—with green apple puree, fermented
vegetables and greens
• Burrata—with aged balsamic, speck, basil oil and
compressed melon
• Root Vegetables—with fava, garbanzo, avocado,
burrata and lemon
• Pan-Seared Scallops—with red onion, green apple,
guanciale and brown butter
• Hand-Cut Tagliatelle—with morels, mushroom soil and
crispy piave cheese
• Mustard-Crusted Chicken—with smoked potato,
leeks, fennel mousseline and crispy skin
• Spring Salmon—with artichoke agnolotti, asparagus,
crispy onions and citrus emulsion
TA K E A
S I P
TA K E A
BITE
Botanist
1038 Canada Place ● Vancouver ● botanistrestaurant.com
Botanist, located in Vancouver’s Fairmont Pacific Rim hotel, is aptly named and inspired by the flora of
Canada’s West Coast. Opened in April, the venue features a cocktail bar and “lab,” a dining room, an indoor
garden and a champagne-focused lounge. The menu spotlights seasonal ingredients like vegetables and wild
mushrooms. The cocktails are heavily focused on the flora theme, featuring ingredients like pollen, birch sap
and moss. A cocktail lab portion of the menu spotlights the bar’s more unusual, experimental concoctions.
B A R S P O T L I G H T

10. © 2017 Technomic Inc., Canadian Foodservice Digest TM
This section spotlights one of the emerging or Top 200 Canadian
chains by sales, as ranked in Technomic’s Digital Resource Library
database. We highlight standout qualities of the chain to show how
it maintains its position as a top industry player.
10
❶
Fast Casual: Originally
operating under the quick-
service format used in
South Africa, the chain is
now adopting the fast-
casual format used in the
U.K. for its Canadian
stores. Guests are now
greeted, seated by a host
and given a menu. Guests
then order at the front
counter and have their
food served to their tables.
A delivery option is
available through
SkipTheDishes services.
❷
Authentic Artwork: The
chain strives to preserve
its Afro-Portuguese
heritage with a large
collection of contemporary
South African artwork, of
which pieces are
displayed at individual
restaurants across the
system. Displaying the
artwork helps distinguish
each restaurant from
others within the chain.
❹
Bottled Up to Go:
Customers also have the
option to bring the chain’s
signature flavours home
with sauces available for
retail sale. Sauces offered
range from mild flame to
volcanic heat. The bottles
are available to purchase
online and at select
grocery stores.
❸
Natural Design:
An organic interior design
is achieved through
weathered wood and
leather, while a bold and
distinct colour scheme
provides an edgy look for
contrast. Neon colours
pop against earthy tones
of browns, greys, deep
oranges and blues. The
chain’s signature PERi-red
is painted throughout the
restaurant. A seating mix
that includes four-tops,
booths and raised
communal dining helps
bring the space together.
5865 Kennedy Rd.,
Mississauga, Ontario L4Z 2G3
(905) 564-1118
DECONSTRUCTING
THE CONCEPT

11. *Subject to revision
Source: Restaurants Canada
Technomic Inc. prepares Canadian Foodservice
DigestTM monthly to keep foodservice executives
aware of changes and trends by monitoring primary
and secondary sources, including company content,
trade publications and other news outlets. Annual
subscriptions are available at technomic.com. We
welcome your comments. Please visit technomic.com
for more information.
Patrick Noone, Executive Vice President
Kristin Menas, Associate Editor
Aaron Jourden, Managing Editor
Teri Schroeder, Senior Production Manager
Norma F. Nieves, Presentation Specialist
Technomic Inc. believes that its sources of
information are reliable but does not assume any
responsibility for the accuracy or comprehensiveness
of the information published. No part of this
publication may be reprinted, redistributed or put into
an electronic information retrieval system without prior
written permission from Technomic.
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has more than 10 years of experience in the
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12-Month Moving Average
FOODSERVICE &
DRINKING PLACES
REAL SALES
20172014 2015 2016
March
up 3.0%
from prior
year*
Year-over-Year Rate
MENU INFLATION
20172014 2015 2016
April
up 2.5%
from prior
year*
Year-over-Year Change
EMPLOYMENT
20172014 2015 2016
April
up 1.5%
from prior
year*
THE ECONOMY