By Mark Dempsey January 4, 2016 Leave a comment Keeping up with the latest health trends in the foodservice industry is an ongoing challenge. Fortunately for restaurant operators, consumers’ definition of healthful food has broadened. Today, it’s less about removing negatives or adding positives, and more about simply eating real food. Canadians report “healthy” as […]
Barbecue sauces are starting to become true flavour MVPs when it comes to recipe development and innovation. Not willing to settle for the status quo, a growing number of Canadian chefs have discovered that ready-made barbecue sauces have outstanding multi-tasking abilities in their kitchen. Addressing not only some of the top food trends popular with […]
By Kristin Menas Asian beef is the most popular type of beef dish by a significant margin. As we watch Asian flavours and concepts trend upward in Canada, we are seeing authentic Asian beef dishes proliferate on menus. Popular varieties are beef and broccoli, bulgogi, ginger beef and Szechuan beef. These beef dishes are profiling […]
By Lucia Weiler Dessert is the final course in a dining experience, and the best opportunity for chefs and restaurateurs to make a memorable last impression on guests. While dining out, many Canadians are looking for menu items that are delicious and better for their health – even when it comes to dessert. “Healthy dessert” […]
By Joni Huang November 24, 2015 Anaphylaxis, the most serious type of allergic reaction, is a growing public health concern. With an estimated two per cent of Canadians – approximately 700,000 people – at risk of anaphylaxis from food and insect stings1, the restaurant industry faces an increasing number of requests to accommodate food-allergic diners. […]
Whether it’s succulent lobster from Prince Edward Island, scallops from Nova Scotia, mussels from Newfoundland or spot prawns from British Columbia, Canada is home to some of the world’s best shellfish and seafood. Canadian Restaurant & Foodservice News recently asked several of Canada’s top seafood suppliers and experts to weigh in on the latest developments, […]
By Denis Hancock and Jennifer Gausby There are many things restaurants can do to capitalize on Canadians’ desire to live better by eating healthier. The trick is to look beyond the usual tactics, namely reducing calories, sodium or fat by cutting portion sizes; changing sides; and removing great-tasting (but sometimes unhealthy) ingredients.The problem with these […]
Press release While chicken still holds its status as the centre-of-plate star for both consumers and operators, demands are shifting. More consumers are looking past poultry to seafood, vegetarian and vegan options. Utilizing proprietary intelligence and exclusive consumer data, Technomic’s Canadian Centre of the Plate Consumer Trend Report identifies and analyzes menu and consumer trends […]
By Sandra Brunton As a restaurant owner, you need to have items that appeal to everyone who walks through the door. The kids menu is usually the last thing you think about when you are building a menu for your restaurant, but it shouldn’t be. Think about it this way: These are your future customers […]
By Sean Moon Long gone are the images of Birkenstock-wearing hippies or wizened old Bulgarians digging into a dish of their favourite dairy concoction— yogurt in its myriad forms is now enjoyed by millions around the world, from toddlers to grandparents, supermodels to bodybuilders. In fact, Canadian consumers have been lapping up the silky smooth […]
