August 2, 2016 By Mark Dempsey
When was the last time you visited a quick-service chain, a sit-down restaurant, or a supermarket? Depending on your answer, it may or may not come as a surprise to you that total traffic to the Canadian commercial foodservice marketplace was flat this last year versus the year before.
While traffic is down, dollar ...Read more about this post
July 26, 2016 By Lucia Weiler
Summer is almost over, which means we’ll soon be moving into the cooler months with a whole slew of different seasonal foods on offer. What better time to freshen up your menu to appeal to changing consumer demands, or update your nutrition knowledge?
Some of the greatest opportunities in foodservice are menu innovation, increased ...Read more about this post
July 12, 2016 By Kristin Menas
These trends have been seen frequently on restaurant menus this year. Below are some of the leading menu trends to watch this July.
Mango and pepper pairings
About the trend: Restaurants are pairing mango with spicy ingredients like habanero and chipotle, particularly in sauces, salsas and seasonings.
This trend is seen most often at quick-service and casual-dining ...Read more about this post
June 23, 2016 By Aaron Jourden
Dairy is proving to be a key ingredient in some of today’s trendiest and most craveable beverages at restaurants. Milk, yogurt, ice cream and other dairy products add sweetness, richness, texture and body to popular beverages like milkshakes, smoothies and coffee. Dairy is also a central component in up-and-coming ethnic specialties like Thai ...Read more about this post
June 20, 2016 By Kristin Menas
In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique.
Flock Rotisserie + Greens
Instagram: 3,205 followers | Twitter: 448 followers
Locations: 3 (Toronto)
Concept characteristics:
Quality, healthy rotisserie chicken and specialty salads
Free-range birds ...Read more about this post
May 25, 2016 By Rita Negrete
A large and vocal cohort of Canadians was disappointed that the McDonald’s experiment with all-day breakfast in its U.S. units won’t be duplicated in Canada—at least not for now. Nor are quick-service competitors rushing into the breach. Canada’s iconic Tim Hortons, for instance, made news when it extended weekday breakfast to noon a ...Read more about this post
May 18, 2016 By Kristin Menas
The following trends will continue to make a big impact on restaurant menus this year. Below we will highlight some of the leading menu trends to watch on Canadian menus.
Pretzels
About the trend: A number of operators are experimenting with pretzels beyond pretzel buns, including the use of this salty snack as a breading ...Read more about this post
May 12, 2016 With soft drinks and sodas losing some of their fizzle with Canadian foodservice customers, many are turning to a perennial beverage standby presented with a cool twist – cold-brewed coffee.
Not to be confused with iced coffee — which is usually just a variation of espresso or strong coffee blended with milk, ice and sugar — cold-brewed ...Read more about this post
May 2, 2016 By Aimee Harvey
Dinner is the cornerstone of the restaurant menu, the daypart when many operators (particularly those in table service) flaunt their variety, creativity and innovation on the plate. Dinner is also how many restaurant-goers think of dining out, from celebratory nights out to casual family meals.
Yet we’re seeing the ground shift in Canada. Increased ...Read more about this post
April 25, 2016 By Kristin Menas
In our first ever ‘concepts to watch,’ we highlight three restaurant concepts that are making an impact on Canadian diners. These original eateries use social media to their benefit, are positioned as fast-casual and offer guests unique experiences. Here’s a look at our top fast-casual restaurant concepts.
Mandy’s
Instagram: 5,797 followers |Facebook: 4,710 likes
Locations: 3 ...Read more about this post
March 31, 2016 By Diane Chiasson
With the success of the Winter Olympic Games in Vancouver, Canada is becoming more of an international hotspot for travellers. Tourists are increasingly realizing the draw of this beautiful country, from the scenery and mountains of the West Coast to the European flair of Quebec, the multicultural diversity of Ontario and the waterside ...Read more about this post
March 31, 2016 By Jasmine Kafka
The family segment comprises roughly 50 per cent of restaurant revenues in casual dining, with an average cheque 83 per cent higher than couples or seniors (based on The NPD Group CREST Study, 2010). Leading industry consultants forecast that family dining visits will increase this year, as the economy improves and restaurants continue ...Read more about this post
March 31, 2016 Smokin’ veggies: Show your veggies some grill-love too. With the right preparation, they might even steal the show from grilled meats and seafood! Grilled vegetables, with their delicious smoky charred flavours, can add a whole new and premium flavour dimension to a meal, whether served as a side dish, as toppings for gourmet burgers and ...Read more about this post
March 31, 2016 By Kristin Menas
Chicken sandwiches and wraps are the most popular type of sandwiches on Canadian menus, according to MenuMonitor data. Chicken is also a widely preferred type of sandwich protein among consumers. Technomic’s 2014 Canadian Sandwich Consumer Trend Report found that more than half of consumers prefer chicken breast for lunch and dinner sandwiches. Chicken ...Read more about this post
March 31, 2016 By Aaron Jourden
The emergence of quinoa as a near-mainstream ingredient has no doubt fueled chefs’ and diners’ desires to discover the many other types of ancient grains. Although many ancient grains are relatively unknown to consumers and are just now penetrating leading chain and independent menus in Canada, the latest data from Technomic’s MenuMonitor is ...Read more about this post
